MORAZAN RESTAURANT

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Fork stored in basin of handsink. *CDI - PIC removed fork from handsink. Points deducted remain the same due to severity and improvement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken stored above Prepped Raw Onions in WIC. *CDI - PIC corrected storage order. 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 in WIC. *CDI - PIC corrected storage order. 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 - Robot Coupe Slicer stored clean with dried food debris build up and Cheese Grater stored clean with dried food debris. *CDI - PIC placed items in dish area 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Shredded Cabbage and Cut Lettuce cooling in Salad Flip Top with little change in temperature after 45min. *CDI - PIC placed items into WIC to doors up the cooling process. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - Squeeze Bottles of Soy Sauce and Oil without labels to properly identify substances within. *CDI - PIC labeled items.

2-102.12 (A) Certified Food Protection Manager(C) - *Observed - No CFPM onsite during time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - hand soap dispenser in dish area not working due to dead batteries. A Verification visit will be conducted within 10 days to ensure soap dispenser batteries have been replaced or other means of hand soap is provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Bowl inside basin of dish area handsink. *CDI - Employee removed dish.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Shrimp stored above RTE foods in Stove Small Flip Top Unit. *CDI - PIC placed switched raw shrimp and cooked shrimp storage to correct storage order. *Observed - Raw Beef Stored above sliced Jalapeños in Raw Flip Top Unit. *CDI - PIC corrected storage order by placing sliced Jalapenos above raw beef. *Observed - Metal container of frozen raw chicken stored above frozen RTE Seafood in WIF. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Cabbage and Cut Lettuce stored in Grill Flip Top Unit above 41F. Flip Top Door unable to close all the way causing temperatures to be out of compliance. *CDI - EHS rearranged unit with PIC placing Non-TCS Foods into Broken Door Side. PIC placed both items into WIC to be rapidly cooled. 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 .

5-205.15 Maintain a plumbing system in good repair. *Observed - Main Handsink next to cookline with leak. Repair.

*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 - Damaged concrete in WIC in front of WIF Door. Repair surface so that it is smooth and easily cleanable.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed document or other form of showing proof of training. *CDI - EHS provided copy of employee health policy agreement, PIC had employees read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Plastic bus tub of Frozen Raw Beef stored above boxes of beer. *CDI - Food employee placed container on lower shelf with other containers of frozen raw beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - 2 squeeze bottles of sauces and 3 squeeze bottles of oil without labels. *CDI - PIC had food employee label items.

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 - Handle to scoop in contact with the sugar. Store scoops so that the handle does not possibly contaminate the food product. *CDI - PIC removed scoop.

4-501.11 Maintain equipment in good repair. *Observed - Gasket Torn in small stove flip top unit lower drawer. Replace.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - broken concrete on floor in front of WIF door. Repair for surface to be smooth and easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on-site during inspection. -REPEAT- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above pickled onions in the WIC. -CDI- PIC corrected storage order by moving onions to a different shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 fried chicken in lowboy unit without a date mark. - CDI - PIC confirmed fried chicken was cooked yesterday and properly added a date mark. 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 . 3-501.18 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 chicken tacos in the WIF with a prep date of 6/18. PIC stated chicken was originally cooked on 6/17. Date mark must reflect the cook/prep date of the oldest food item. -CDI- PIC changed date to 6/17. - Observed beans in the WIC with a prep date of 6/7, exceeding the 7-day timeframe. EHS observed container of beans full and unused, alongside other containers of beans with a prep date of 6/17. PIC stated the date mark was incorrectly labeled, and it was meant to display 6/17, not 6/7. -CDI- PIC changed the date to 6/17. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in 0ppm bleach solution. -CDI- PIC remade sanitizer to 50ppm bleach.

3-302.15 Wash fruits and vegetables prior to use. -Observed avocados stored in prep top with stickers still intact on the avocados. PIC stated the avocados were already washed. EHS explained that stickers must be removed during the washing process.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee personal bag stored directly on top of containers of gloves and clean wiping clothes. Designate a separate area for employee items, not above clean equipment where contamination may occur.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cherry and fruit in hand sink. CDI- PIC removed fruit from hand sink. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream, cooked potatoes, cooked cabbage, cooked beef, pico, pickled onions, and queso Fresca above 41F (see temperature chart). Some of these items were pulled from make table and placed in WIC during beginning of inspection. PIC stated these items were being stored in make table but make table is in disrepair. EHS advised to not utilize make table until repaired. PIC voluntarily discarded items. (1.5) REPEAT. VR will occur in 3 days. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fried chicken and cooked chorizo in freezer that was cooked and then froze with no date label. CDI - PIC added dates to food items. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice stored in large containers with broken lids in dry storage area. PIC stated new lids will be ordered. (1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous dishes being wet nested. (0)

4-501.11 Maintain equipment in good repair. Observed make table in disrepair still in use by facility. Observed second make table with large amount of ice build upon over fan. Repair. (0.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door ajar at outside waste container. CDI- PIC closed door. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed washed lettuce on the same shelf as raw chicken and raw shrimp in the lowboy cooler. CDI PIC moved lettuce to the top shelf For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in the lowboy cooler at 46F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door.REPEAT

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer water with large amount of debris while employee was actively washing dishes. CDI EHS educated employee and she remade sanitizer water 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee not rinsing dishes before sanitizing them. CDI EHS educated employee and she set up 3 comp sink properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm at three compartment sink. Quat sanitizer was connected to detergent dispenser. CDI- PIC switched quat sanitizer to the quat dispenser and sanitizer basin at 3 compartment sink was filled with proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without working thermometer, current thermometer is water damaged. VR within 10 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open to outdoor storage area during inspection. CDI- PIC closed door.

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 wall next to flat top grill missing tiles. PIC stated they will be fixing wall soon once the tiles are received.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No CFSM present at the time of the inspection.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written vomit and diarrheal event clean-up procedures. CDI - EHS provided with Vomit clean-up procedures.

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 shrimp stored above heavy cream inside prep unit. No point escalation, improvement observed. Inside RIC raw shrimp and bacon were rearranged to the front of the drawer, cooked shrimp to the back, to prevent cross contamination when working from unit

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 pans with food residue on food contact surface, stored as clean. Observed knives with food residue stored as clean on magnetic strip. CDI - Pans and knives were moved to 3 compartment sink to be washed again. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed QUAT sanitizer in 3 compartment sink below 100 PPM. Observed QUAt sanitizer container empty. CDI - Sanitizer was replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were separated. REPEAT.

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 Observed an inoperable high temperature dish plate for high temperature dish machine. VR-Verification visit will be conducted within 10 days for operable high temperature dish plate or other irreversible registering temperature indicator. PIC stated that a new dish plate thermometer has been ordered.

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 beef and raw chorizo stored above masa harina tortilla/bread for Pupusas. 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 a couple of pans with food residue on surface, stored as clean. CDI - Pans were moved to 3 compartment sink to be washed again.

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 fried plantains under heat lamp below 135F. CDI - Plantains were placed back in the fryer and reheated to 188F.

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 WIC malfunctioning, ambient temperature is 49F. Observed Queso (x3) , mozzarella cheese, cooked shrimp, crema, Raw beef stored inside the WIC above 41F. Observed Fried Chicken, raw fish, raw marinated beef, in prep unit above 41F. CDI - All items inside the WIC were voluntarily discarded. Fried chicken was voluntarily discarded. Raw marinated fish and beef were prepped at 8 AM and were placed in RIC for rapid cooling.

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: 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 Fried Chicken in WIC with no date, observed fried chicken in RIC with no date marking, observed ham and chicken wings with no date marking. CDI - Fried Chicken was discarded, Wings and ham were prepared the previous day and the correct date marking was added.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of flour, sugar, spices and oils throughout the kitchen and dry storage area. CDI - Containers were labeled.

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 ice scoop stored directly on shelving. CDI - Ice scoop was cleaned and sanitized and placed in clean container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. CDI - Pans were seaparated.

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 Observed an inoperable high temperature dish plate for high temperature dish machine. VR-Verification visit will be conducted within 10 days for operable high temperature dish plate or other irreversible registering temperature indicator.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. CDI - Dumpster door was closed.

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 tiles in some areas such as wall by hand washing sink and near 3 compartment sink in dish area. Damaged tiles are also pooling stagnant water. Repair/Replace tiles that are missing/damaged. -REPEAT VIOLATION-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM observed during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser at hand sink nearest grill area is nearly inoperable and very slow to dispense paper towel or will not dispense paper towel at all. Check battery or motor for paper towel dispenser to dispense properly. PIC provided backup paper towel at hand sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed most food items in walk in freezer without lids or protective coverings on food items.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed two ice scoops stored directly on top of rice and sugar containers with debris on top of containers.

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 Observed an inoperable high temperature dish plate for high temperature dish machine. VR-Verification visit will be conducted within 10 days for operable high temperature dish plate or other irreversible registering temperature indicator.

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 tiles in some areas such as wall by hand washing sink and near 3 compartment sink in dish area. Damaged tiles are also pooling stagnant water. Repair/Replace tiles that are missing/damaged. -REPEAT VIOLATION-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed plastic tray in dish machine area handsink. CDI- Employee removed tray.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed food contact surfaces being sanitized in 157F water. CDI- Adjustments were made by an employee and EHS observed high temp dish machine functions at 168F.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chopped steak only being cooked to 135F. CDI- PIC had employee fully cook item to 160F.

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 three large containers of beans, two large containers of soup and one large container of shredded chicken above 41F and cooled over night according to PIC. CDI- PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT- Observed large containers of beans, chicken, and soup all cooled over end night covered and not meet proper cooling rate. CDI- PIC voluntarily discarded the items.

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 numerous number of in use secondary containers without labels.

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

4-501.11 Maintain equipment in good repair. - Observed low boy cooler in front of fryers to be non functioning with no foods stored inside. No cold hold violations noted 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. - Observed hood system and cooking equipment in need of cleaning due to grease and food residue build up.

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 tiles in some areas such as wall by hand washing sink in dish area. Replace tiles that are missing. -REPEAT VIOLATION-

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDIREHS educated and provided PIC a template plan to be implemented.

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 a carton of raw eggs stored over top of cut RTE vegetables in prep cooler. CDI-PIC removed raw eggs from prep cooler and placed carton in walk in cooler. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods stored inside of walk in freezer not in cooling and without proper protective coverage. -REPEAT VIOLATION-

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 refried beans HH at 110F in warmer. PIC stated refried beans were reheated less than an hour ago. CDI-PIC reheated refried beans on stovetop to 181F. -REPEAT VIOLATION-

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 salsa and cut tomatoes at prep cooler out of cold holding temperature AT 46 and 44F. CDI-PIC discarded items. -REPEAT VIOLATION-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer in sanitizer buckets above 200ppm. CDI-food employee diluted sanitizer or 100ppm chlorine solution.

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 large containers of chicken in walk in cooler not meeting the cooling rate (see temperature chart). CDI-containers were unstacked and lids were removed from products to allow for rapid cooling.

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf. Facility’s high temperature dish plate was inoperable during inspection. VR-A verification visit will be conducted within 10 days to see that facility has an accessible thin probe thermometer in facility.

3-302.15 Wash fruits and vegetables prior to use. Observed several avocados in prep cooler with stickers still on avocados. CDI-Food employee removed stickers and rewashed avocados.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed a metal bowl stored in ice machine and being used as an ice scoop. Remove metal bowl from ice machine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment currently is using bleach in sanitizer buckets and quat out of the 3 comp sink. However, food establishment did not have quat test strips present during the inspection. -REPEAT VIOLATION- VR- A verification visit will be conducted within 10 days to see that facility has quat test strips.

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 tiles in some areas such as wall by hand washing sink in dish area. Replace tiles that are missing. -REPEAT VIOLATION-

6-301.11 Provide soap for handwashing at each handsink. -Pf 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand washing sink shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink without hand soap available. CDI- Hand soap was provided during the inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods stored inside of walk in cooler without proper protective coverage. Foods were not actively cooling. CDI- Foods were covered during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage inside of hot holding under heat lamp at a temperature of 107.4F. Sausage was discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods such as shrimp, chicken tacos, cabbage, cheese, tomatoes, and crema in multiple locations above temperature threshold. Items in between 42- 45F were cooled during the inspection. Items above 45F were discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Foods shall be thawed completely submerged under running water at a temperature of 70F or below. Observed ground beef inside of prep sink in water at a temperature of 89F, not completely submerged.

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 working containers oil without a label present. CDI- Labeled during the inspection.

4-501.11 Maintain equipment in good repair. Observed torn gaskets inside of reach in cooler. Observed reach in unit holding a temperature of 50F. Maintenance arrived during the inspection to repair. Observed reach in units also ponding water. Food was removed during the inspection. Food establishment still has two suitable prep units to carry out business.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment currently is using bleach in sanitizer buckets and quat out of the 3 comp sink. However, food establishment did not have quat test strips present during the inspection. CDI- Test strips were found during the inspection.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed build up located around the grease trap area. Recommended higher cleaning frequency.

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 tiles in some areas such as wall by hand washing sink in dish area. Replace tiles that are missing.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash their hands and turn the faucet off with their bare hands then returning to preparing food. Observed head cook wash hands and also turn off the faucet with their bare hands. Ensure that all staff are aware of how to wash their hands according to the correct hand washing procedure to avoid recontamination. CDI- REHS educated team members on proper hand washing and team members followed with a correct hand wash during the inspection.

6-301.14 Handwashing Signage (C) Observed a hand washing sink without a hand washing sign present during the inspection at the hand washing sink by the dish area. AT the time of the last inspection food establishment underwent wall repairs and did not have signs due to this reasoning. Ensure that hand washing sinks are equipped with the hand washing sign to help aid in hand washing. CDI- A sign was provided during the inspection by REHS.

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 chorizo stored comingled in the same container as ready to eat pork. Both pork and sausage were discarded during the inspection. Ensure that raw and ready to eat foods aren't store together to prevent possible cross contamination from occurring.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed chemical sanitizer in 3 compartment sink at a concentration of 0ppm due to the mixing system not properly pulling from line with air gaps. CDI- PIC was able to tighten the line to test quat sanitizer around 400 ppm during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods such as crema in multiple locations and ranch dressing above temperature threshold. Items in between 42- 45F were cooled during the inspection. Items above 45F were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed some foods recently prepared today with date marks from yesterday and the day before. Ensure that team members are aware of how to date mark foods Observed food labeled for 1/27/22 which would make it past discard date. Food was discarded during the inspection.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Prevent possible back flow by ensuring sprayer attached to hose in can wash is in the off position with the water drained out of the line. Backflow prevention device installed is negated due to water being held inside of the hose. CDI- Water was drained from the hose and water was turned in the off position during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Ensure that dumpster door is being kept closed to prevent a possible harborage or attraction of pests.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink in the dish area without soap present at the hand washing sink. Ensure that soap is provided in order to carry out handwashing fully. 6-301.14 Handwashing Signage (C) Observed a hand washing sink without a hand washing sign present during the inspection at the hand washing sink by the dish area. Both of these violations of the food establishment retiling and not putting these back up at this time. Ensure that team members are properly equipped with these items in order to carry out hand washing. CDI- A sign was provided during the inspection by REHS. Soap was provided during the inspection until food establishment hangs dispenser back up.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed foods inside of the walk in unit not stored according to their final cook temperatures. Observed ready to eat tamales stored below raw shrimp. CDI- Foods were reorganized during the inspection according to their final cook temperature by PIC. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods inside of the walk in cooler dated for yester without proper protection attached. Ensure that after the cooling phase is completed. Foods are protected. CDI- Foods were covered with lids and plastic cling wrap during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed beans only drop 10F inside of walk in cooler in a time period of 54 minutes. CDI- The beans were moved to the cooler and broken down in to smaller portions to help foods cool at a faster rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods inside of hot holding inside of the steam well not meeting temperature threshold of 135F or greater. Foods include ground beef(130F) and beans(120F). Both of these items were reheated using the range during the inspection. Foods were rechecked after reheating to ensure that foods met 165F reheat temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below and for shelled eggs 45F or below. Observed a number of items including shelled eggs(47F), shrimp in prep unit (43F), Shrimp in reach in unit, tomatoes(45F), cheese(42F), and beef(65F). Items above 45F were discarded. Items in between 42-45F were cooled using the walk in unit.

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 Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: ice baths, rapid cooling equipment, breaking foods down in to smaller portions, or use of stir wands. Observed beans cooling in bulk container with lid attached. To expedite cooling, use stir wands and break foods down in to smaller portions with lid vented in order to cool. Beans were broken down in to smaller portions, vented and placed in the cooler to cool at a faster rate.

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 working containers of salt, spices, oils without a label present. CDI-These items were labeled during the inspection by team members.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed flour and cinnamon in dry storage without proper protection. CDI- These items were covered using a plastic cling wrap.

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 some foods including cabbage and popusa mix with the food the handles making direct contact with the foods. Handles was removed from foods and sent to 3 comp sink to be washed, rinsed, and sanitized again.

4-501.11 Maintain equipment in good repair. Observed broken reach in unit next to dish area and prep unit not in working condition holding beef. Observed taped up reach table unit with damaged doors and seals. maintain equipment in good repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment currently is using bleach in sanitizer buckets and quat out of the 3 comp sink. However, food establishment did not have quat test strips present during the inspection.

5-501.111 Keep storage areas and bins for waste in good repair. Observed buildup of tash and grease on the outside of dumpster and grease trap areas.

2-103.11(D,I, K) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety The person in charge shall ensure that duties are being carried out by employees and managerial control is maintained by ensuring that employees are effectively cleaning their hands, routinely monitoring the employees hand washing, employees are properly maintain the temperatures of time/temperature control for safety foods during hot holding and cold holding, employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through monitoring of solution and exposure time for hot water sanitizing. Observed employees washing their hands improperly during the inspection multiple times. Observed multiple temperatures out in both hot holding and cold holding. Observed no available sanitizer to wash bigger dishes that cannot fit inside of dish machine and no sanitizer available for wiping up spills or general cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed a drink with a lid stored directly above a food prep station. CDI- Drink was moved during the inspection out of the kitchen so drink can't possibly create any form of contamination.

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 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 2-301.15 Only wash hands in handwashing sink. -PF Observed multiple violations dealing with hand washing. Ensure that team members are effectively washing their hands around 10-15 seconds. Observed a team member wash their hands for a total of 5 seconds. Ensure that team members are washing their hands in between the changing of tasks such as going outside or inside of walk in unit before returning to prep foods. Observed another employee finish mopping then continue to wash hands in the 3 compartment sink before returning to food preparation. Have a training with team members to discuss why and when to wash our hands. CDI- PIC was made aware of handwashing violations as they were happening and corrected.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed seafood items served undercooked such as ceviche. Ensure that food establishment has a parasite destruction letter stating that seafood was frozen to correct parameters and is free of live parasites. No parasite destruction letter available during the inspection. (VR)

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 Upon arrival, during initial walkthrough, observed shelled eggs stored above ready to eat sour cream. CDI-During the inspection, PIC moved sour cream above shelled eggs to store foods according to their final cook temperatures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Food establishment has no chemical sanitizer present at facility. All bus pans and containers too big to fit inside of dish machine are not being chemically sanitized due to food establishment not having any chemical sanitizer present in the facility. Food establishment is currently awaiting delivery of sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items not meet hot holding threshold of 135F including red beans(114F), ground beef(112F), fried chicken(57F), and refried beans(120F). CDI-These items were reheated to 165F using the oven and range during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed multiple items including shelled eggs(56F), cabbage(50F), salsa(52F), salsa por popusa (56F), salsa verde(57), and salsa caliente(54F). These items were stacked too high in many places or recently prepared. The items were cooled due to recently being prepared. Shelled eggs were discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a secondary spray bottle with an all purpose cleaner inside. The secondary spray bottle was not labeled. CDI- PIC labeled the secondary spray bottle with chemicals common name during the inspection.

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 bulk containers of sugar, flour inside of the dry storage room without label present during the inspection. CDI-PIC labeled secondary containers during the inspection.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bulk container of rice with lid during the inspection in the dry storage area. CDI- Bulk rice container lid was covered with plastic cling wrap during the inspection. Observed salt in dry storage without proper protection. Salt was also covered using plastic cling wrap.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. CDI- Observed cooked red beans and rice inside of rice cooker with the handles of the utensils making direct contact with the food. 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 in-use utensils for the grill stored on box next to the grill area. Boxes are not considered clean storage areas for utensils. CDI-Spatulas were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 knife with a broken handle being used. Observed damaged dishes with cracks that no longer are smooth and easily cleanable due to crevices. 4-502.11(A) Maintain utensils in good repair. Observed torn gasket channels in multiple reach in units.

5-501.111 Keep storage areas and bins for waste in good repair. Observed buildup of tash and grease on the outside of dumpster and grease trap areas. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door and lid left open during the inspection. Keep dumpster doors and lids closed to prevent a possible attraction or harborage of pests. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple prep units and other non-working food service equipment stored outside. Remove these units from behind the building.

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 tiles in some areas such as wall by hand washing sink in dish area. Replace tiles that are missing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee cup and coffee mug both stored on separate prep stations. Discarded during the inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods inside of the walk in unit. Foods were reorganized inside of the wic. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some foods fully cooled inside of walk in unit without protection with lid or plastic wrap present.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishes being actively washed without sanitizing. Chemical sanitizer was setup during the inspection.

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 house made dressing containing buttermilk made last night that has not being used for today service at a temperature of 43F. Dressing was discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in the prep unit above temperature threshold of 41F. Foods include lettuce, tomatoes, crema, and burgers.

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 Dressing made the day before was cooled in a bulk container causing the food to not meet cooling. Food establishment was given a handout to help establish a process to quickly cool foods.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer provided inside of reach in unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on the ground inside of dry storage area. Placed on shelf during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method to effectively air dry.

4-501.11 Maintain equipment in good repair. Observed dish machine not in good working order. A work order is placed on the dish machine. Will follow up. Observed torn gasket channels.

4-603.12 Precleaning - C Dishes shall be effectively pre cleaned to remove labels and label residue attached from previous uses.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-REPEAT- Observed misc. pan of ladles, tongs, scoops, stored as clean above soup station with food debris. CDI - utensils taken to dish pit for rewash,rinse,sanitize.

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- Observed refried beans only drop to 83F from 135F in 2 hours. CDI- PIC voluntarily discarded. NOTE: Point deduction did not increase due to a great improvement with cooling. On the last inspection there was several items documented to not cool properly and today there was only one. No permit action required. Last inspection had 13 items cooled improperly to one today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed various TCS foods in flip top unit (see temperature chart) above 41 degrees. CDI- PIC voluntarily discarded product.

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 refried beans cooling at ambient temperature prior EHS recommending moving to freezer. Size of pan for batch and only stirring once does not allow for proper cooling. Improvement from last inspection on number of products not properly cooled CDI- PIC voluntarily discarded beans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed wet cutting boards stored as clean wet stacked in dish pit area. Observed a couple stacks of metal pans still wet after cleaning. NOTE: No increase in point deduction since an improvement is noted from last inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets at grill prep unit in bad repair. Tears in gasket affecting ability of unit to hold temp. Observed prep unit functioning at 56F. PIC discarded all TCS foods above 41F. PIC not using unit until repairs are made. 4-502.11(A) Maintain utensils in good repair.- Observed several handles to utensils in need of replacement due to burn marks and deep grooves.

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

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- During the inspection EHS observed improper cooling parameters, hand washing violations, and improper date marking system being implemented or proper date marking system not being followed. EHS discussed with PIC of all risk factor violations noted during the inspection. A VR will occur no later than 5/15/21 to ensure PIC implements corrective actions to failed duties.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discuss an employee health policy with the EHS during the inspection. CDI- By the end of the inspection EHS observed a posted employee health policy. EHS instructed PIC to cover the employee health policy with all employees as needed to ensure all employees are aware of reportable illnesses and symptoms and when not to come to work.

2-301.14 When to Wash - P- Observed several employees leave the kitchen and then re enter the kitchen without washing hands before donning gloves to prep RTE foods or handle clean equipment. CDI- Education was provided to the employees on when to wash. By the end of the inspection EHS observed proper hand washing.

6-301.11 Provide soap for handwashing at each handsink. -Pf- REPEAT- Observed bar hand sink and male restroom hand sink without soap. CDI- PIC provided hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at a kitchen and bar sink. CDI- PIC provided paper towels.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken stored above raw beef in the low boy cooler. Observed raw eggs stored above sour cream in the wic. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal containers, spoons, knives, spatulas stored clean according to the PIC with food debris left on them. CDI- Items moved to dish pit area to be properly cleaned before to next use.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- REPEAT- 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed cooked shrimp, beans, pico, cheese pupusas, hot brine pickled onions, bone in chicken breast/legs, beef soup, shredded cheese, queso cheese, ranch w/ buttermilk, sour cream, and raw steak all miss cooling parameters. See temp chart. A VR will occur no later than 5/15/21 to ensure proper cooling parameters are met. EHS provided PIC with a MCPHD cooling parameter and method poster to help train employees.

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. - Observed beans, corn, cabbage, chicken wings, pico, hot brine pickled onions (4/25), shrimp, bone in chicken breast and legs, sliced tomatoes, red salsa, red tomato sauce, green salsa, corn tamales, and chicken tacos all dated improperly (5/7) or not dated at all. PIC voluntarily discarded the items. A VR will occur no later than 5/15/21 to ensure proper date marking is implemented.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed several in use bottles on sanitizer not labeled. CDI- PIC labeled 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- REPEAT- Observed cooked shrimp, beans, pico, cheese pupusas, hot brine pickled onions, bone in chicken breast/legs, beef soup, shredded cheese, queso cheese, ranch w/ buttermilk, sour cream, and raw steak all miss cooling parameters. All items were in deep covered containers. Some items were wrapped in paper and or plastic in deep covered containers. PIC voluntarily discarded the items. A VR will occur no later than 5/15/21 to ensure proper cooling methods occur to ensure proper cooling parameters are met. EHS provided PIC with a Spanish MCPHD copy a cooling method/parameter poster.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several to almost all employees preparing foods and cooling while wearing watches or bracelets.

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. -REPEAT- Observed in use handles to scoops in food product and ice.

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

4-501.11 Maintain equipment in good repair.- REPEAT- Observed cold holding equipment gaskets in need or repair or replacement due to rips and holes. Observed hole in walk in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Minor cleaning needed on cold holding equipment due to food debris build up.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed can wash in use with hose and nozzle attached without a proper back flow prevention device. A VR will occur no later than 5/15/21 to ensure a back flow prevention device is provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed employee items stored with retail food and food contact surfaces.

6-301.11 Provide soap for hand washing at each handsink. -Pf Observed no soap at hand sink by grill line. CDI, soap dispenser refilled.

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 chorizo, cooked onions, and cooked cabbage that did not reach 41F within cooling parameters. PIC states onions and cabbage were cooked and prepared last night and chorizo was cooked at 10AM. CDI, voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods cold holding above 41F in prep top coolers 1 and 2 and walk in cooler. PIC states foods that were at 41F or below in walk in cooler were moved from freezer to thaw. Observed internal temperature of walk in at 45F. Observed internal temperature of prep coolers at 55F. PIC states fuse was blown and 2 prep coolers and reach in coolers shut off. PIC states she was not aware of blown fuse. CDI, TCS foods were placed in walk in freezer. PIC reset the circuit breaker and coolers and reach in coolers are back online. Internal temperatures of coolers reached 37F by end of inspection. Maintenance man arrived to fix walk in cooler. All TCS foods were moved to freezer until walk in is fixed. Internal temperature of walk in at 43F and dropping by end of inspection. Verification Required.

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 cabbage and onions cooling in large deep containers that were covered. PIC states food is cooled in ice baths and left out at ambient temperature to cool. PIC states temperature is not monitored and foods are placed in large containers after 2 hours. Kitchen employee states food is placed in freezer after ambient cooling. CDI, voluntary discard by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling out of paper towel dispenser at hand sink near 3 compartment sink.

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 containers with no handle being used to scoop grain.

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

Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed gaskets that need replacing at reach in coolers. Observed hole in walk in cooler door. Need repair.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over pork and beef in prep unit near grill. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over ready to eat food in prep unit where fish is stored. Repeat violation CDI reordered for proper storage order.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp machine not reaching required temperature to sanitize dishes. Technician is on way to repair machine. CDI advised to use machine to wash and sanitize in three compartment sink until repairs can be made. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement throughout kitchen.

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 of debris on walls in dishwashing area. -0 points-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over beef in prep unit . CDI reordered storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken on counter at 56 degrees . CDI reheated to 208 degrees.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling in improper ice bath and tamales cooling in to great of volume . CDI moved products to shallow pans and corrected ice bath.

3-305.14 Food Preparation - C Observed same set of tongs used to put all raw products on grill and same set of tongs to put finished products on plate. CDI tongs for each species of raw protein and tongs for finished products put out to use.

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

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 1 heavily dented can in dry storage. CDI- van was discarded. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish being stored over vegetables and sauces. CDI- Foods were rearranged. Also observed unwashed produce stored over prepped cabbage in walk in cooler. CDI- foods were rearranged. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs and shrimp was >41 degrees in flip top unit. Ham, cheese, tomatoes sauce and raw beef patties were cold holding>41 degrees inside of reach in 2 door near grill. Same reach in unit contained an ambient air of 61 degrees. Walk in cooler was cold holding: salsa(Cooling), cut cabbage, raw chicken, raw shrimp(Cooling), cheese, cole slaw, beef and other foods at 44-45 degrees F. Most of the out of temp foods were made today and placed in freezer. Repair operator was onsite to service unit during the inspection. All foods in unit from previous days were voluntarily discarded. Facility has until end of business day to accommodate violation. REPEAT -3 points.

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 Freshly prepped shrimp was cooling in flip top unit. Observed several foods such as large containers of cheese cooling in damaged walk in cooler while stacked on top of each other with lids. Observed salsa cooling in large portions. CDI- cooling foods were made to more shallow amounts and cooled in freezer and with ice baths.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats and flies inside of dey goods area. - 1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged foods on walk in freezer floor. Also observed several foods stored in prep units without being covered. -1 point.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Chlorine sanitizer bottle was weak. PIC mixed sanitizer so that it is 50-200 ppm. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Walk in cooler was heavily leaking during the inspection. Ice buildup on condenser unit was causing probelms with thermostat keeping all foods in walk in under proper temperature control(41 degrees and below). Observed reach in 2 door unit with an ambient air of 61 degrees F. Also observed leaking at bottom of reach in 1 door unit. VR- Service tech arrived onsite to asses cooling. Will give them until end of business day to adjust walk in cooler. REPEAT - 2 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on exterior of microwave, remove stand still water from reach in 1 door. Clean walk in cooler fans and racks. Remove dust from HVAC vents in facility. 0 points.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled beverage stored uncovered above prep surface in kitchen. CDI: discarded

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside seafood prep cooler shrimp, tilapia, and blue cream above 41F (see temp chart). Observed salsa including salsa verde and salsa rojo inside small flip top cooler above 41F (see temp chart). Observed inside main prep cooler sliced tomato, shredded lettuce, romaine lettuce, and cabbage mix > 41F (see temp chart). Observed inside front prep cooler cabbage mix, eggs, ham, cheese, and cream > 41F (see temp chart). CDI: all items were either discarded, put on ice or transferred to walk-in cooler; technician was called. VR by 6/15/19

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 tub of chicharron cooling inside walk-in cooler. CDI: transferred to 3 metal pans in shallow portions and stored inside walk-in freezer.

Repeat: 4-501.11 Maintain equipment in good repair. 4-501.11 Maintain equipment in good repair. Observed still some leaking on inside bottom of main prep cooler and seafood prep cooler. Replace torn gaskets on main prep cooler. Observed cold hold drawer unit in need of repair. Not in use at the time.

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 damaged floor tile in kitchen especially at dish area.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored uncovered/covered above prep surfaces in kitchen. CDI: discarded.

Repeat: 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees only wash hands for a few seconds than recontaminate hands by turning faucet off with bare hands. CDI: retrained employees; demostrated proper handwashing; hands were washed properly. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employees re-entering kitchen from back door without washing hands prior to food prep. CDI: directed employee to stop and wash hands properly. Retrain employees on proper handwashing. Refer to handwashing signs. VR by 6/7/19

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink at dish area blocked by rolling cart. Observed dishes stored inside sink basin. CDI: cart relocated and items removed from sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handsink close to cook station. CDI: soap provided in container temporarily.

Repeat: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in boxes stored above ready to eat food and vegetables that have been washed. CDI: storage order corrected. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw hamburger stored above deli meat inside low boy cooler close to main prep cooler. CDI: storage order corrected. Alter storage procedures, train employees, refer to storage chart, label shelving for proper storage order. VR by 6/7/19

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler refried beans and soup in the center of the products at 43F. Observed inside seafood prep cooler ceviche, tilapia, and blue crab above 41F (see temp chart). Observed salsa including salsa verde and salsa rojo inside small flip top cooler above 41F (see temp chart). CDI: all items were either put on ice or transferred to walk-in cooler; technician was called. Beans and soup was transferred into smaller portions and stirred. VR by 6/7/19

General Comment: 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 one tub of chicharron inside walk-in cooler with incorrect date of 5/14/19. CDI: date corrected.

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle stored in ice in kitchen and at wait station.

Repeat: 4-501.11 Maintain equipment in good repair. Observed heavy leaks on inside bottom of main prep cooler and seafood prep cooler.

General Comment: 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several items including trash, paint cans, extra equipment, etc. stored on ground outside back of facility.

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 damaged floor tile in kitchen especially at dish area.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several personal drinks stored uncovered on prep surfaces inside kitchen. CDI: drinks were discarded.

Repeat: 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee crack eggs, then go into walk-in cooler, touch handle of door, then handle cooked fried chicken without changing gloves and washing hands. CDI: employee stopped and was directed to change gloves and wash hands. VR by 3/7/19

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cart blocking access to handwash sink at dishmachine area. CDI: cart was relocated.

Repeat: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed boxes of unwashed produce stored above ready-to eat produce that had already been washed and cut. CDI: storage order was rearranged. Improvement noted on covering of foods. VR by 3/7/19

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed large containers of salsa that had been cooked and cooled from last night at 53F inside walk-in cooler. CDI: salsa was voluntarily discarded due to temperature abuse.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler a containers of refried beans at 45F and sopa res at 42F. All other food at 41F/below. CDI: discussed proper cold hold procedures.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed spray bottles of sanitizer stored on prep counters. CDI: relocated.

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 containers of salsa covered that had cooled improperly from last night. CDI: discussed proper cooling methods; cooling poster given out last inspection. CDI: product was discarded due to temperature abuse.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no food thermometer available. CDI: thermometer was purchased and provided during inspection.

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 unlabeled squeeze bottles of oil and dry good small containers.

General Comment: 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 soiled wiping cloths stored on counter. Observed wet cloths stored on prep surfaces. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Repeat: 3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados inside top prep cooler.

General Comment: 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler and freezer. Observed heavy water build-up inside bottom prep cooler. Observed 2 cooler units not working and not being used. NO food being stored inside. In process of being repaired.

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 floor has been regrouted but still needs repair due to floor sinking. Quote in process for new floor. Observed still some grout missing and small cracks on floor at back kitchen area.

Repeat: 2-301.14 Wash hands after activities that contaminate them. -P. Some employees observed returning back into kitchen from back door without washing hands and returning back to work station. CDI: directed all employees to properly wash hands when entering kitchen from outside. Much improvement noted on handwashing.

Repeat: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 2 containers of salsa uncovered inside walk-in freezer. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed washed produce stored below unwashed produce. No points escalated due to improvement and the nature of violation.

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 of pico de gallo and one container of salsa. CDI: correct date provided. Observed incorrect date on 4 pans of beans. CDI: date was corrected to 12/11

General Comment: 3-302.15 Wash fruits and vegetables prior to use. Remove stickers from avocadoes before washing. Observed stickers present on avocadoes inside prep unit in kitchen.

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one dumpster lid 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 almost all unused broken equipment has been removed from back of facility. Much improvement noted.

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. Replace/repair broken floor and baseboard tiles in various areas of kitchen. Observed large crack in floor tile in front of 3-comp sink. Regrout floor tiles at back of kitchen especially at dish 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. Clean fan covers inside walk-in cooler.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered personal drinks stored on prep surfaces on main cook line. CDI: relocated.

2-301.14 Wash hands after activities that contaminate them. -P. Several employees observed returning back into kitchen from back door without washing hands and returning back to work station. CDI: directed all employees to properly wash hands when entering kitchen from outside.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Dish hand sink observed blocked by cart. CDI: relocated

Repeat: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some food observed uncovered inside walk-in cooler and some dry goods uncovered at outside dry storage building. CDI: covered.

Repeat: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. Observed build-up on interior of ice machine on and around chute area. CDI: cleaning process started.

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 container of beans that were cooled from last night at 51F in center inside walk-in cooler. CDI: beans were discarded.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a pan of chorizo holding under heat lamp at 113F-126F. CDI: reheated to 185F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed inside small flip top cooler on main cook line raw shrimp, shell eggs, shrimp wrapped in bacon, crab, and fish ranging from 52F - 68F. According to PIC these items had been in cooler since 8a this morning. CDI: all items were discarded; it was determined that cooler was unplugged. Cooler plugged back in. Observed items inside grill cooler including chicken, tilapia, and raw shrimp ranging from borderline 45F - 49F. CDI: these items were moved to walk-in cooler to rapid cool. This cooler had been opened and close and possibly left open during service.

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 large batch of beans cooling inside walk-in cooler. CDI: discarded due to temperature abuse.

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 squeeze bottles and dry goods in dry storage building not labeled.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths on prep surfaces including under cutting boards.

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop embedded inside ice in kitchenb ice machine.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on back dish shelf.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed with deep cuts and worn. 4-501.11 Maintain equipment in good repair. Repair leaks at bottom of reach-in cooler and small flip top cooler on main cook line.

Repeat: 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of unused broken equipment stored on premises at back area of facility including dishmachine, fryers, 3-comp sinks, prep sinks, etc. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open to dumpster and grease receptacle.

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. Replace/repair broken floor and baseboard tiles in various areas of kitchen. Observed large crack in floor tile in front of 3-comp sink. Regrout floor tiles at back of kitchen especially at dish area.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered personal drinks stored on prep surfaces on front and main cook line. CDI: discarded.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Scrub brush and utensils stored inside handsink basin next to 2-comp sink. CDI: items removed. Dish hand sink observed blocked by cart. CDI: relocated. No paper towels at handsink next to 2 comp sink. CDI: provided.

General Comment: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some food observed uncovered inside walk-in cooler and freezer. CDI: covered

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. High temperature dish machine not sanitizing properly as indicated by outside digital thermostat and EHS's dish plate simulator. Final rinse temperature only reaching 124F. Dishmachine reading service error "P2". Service rep notified. Per service rep, service error "P2" means that dishmachine needs to be cleaned, delimed, and reset. Service rep will be at facility in next hour. Discontinue using dishmachine until repaired. Return visit needed by 8/16/18

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. Two containers of beef soup in walk-in cooling since last night at 51F. CDI: product discarded.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Pupusas in reach-in cooler on front line reading at 50F. It was determined that door was left open slightly and was not closed all the way. CDI: door was closed and all pupusas were taken to the walk-in cooler.

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. Large containers of beef soup observed cooling in walk-in cooler with lids on. CDI: discarded due to temperature abuse. Discussed proper cooling methods.

General Comment: 3-501.13 Use approved thawing methods. Ground beef tube thawing in bucket of room temperature water.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet wiping cloths on prep surfaces including under cutting boards.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on back dish shelf.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed with deep cuts and worn. 4-501.11 Maintain equipment in good repair. Repair leak at dishmachine handsink. Repair leaks at bottom of reach-in cooler and small flip top cooler on main cook line.

Repeat: 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of unused broken equipment stored on premises at back area of facility including dishmachine, fryers, 3-comp sinks, prep sinks, etc. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open to dumpster and grease receptacle.

General Comment: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall behind 3-comp sink. Observed broken/missing wall tiles behind grill at front cook line. Replace/repair broken floor and baseboard tiles in various areas of kitchen. Regrout floor tiles at back of kitchen especially at dish area. Repair leak in wall from AC unit. Service rep has been notified as in coming today to repair AC unit.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Bottled employee drinks on shelf above flip top prep coolers in kitchen. CDI: by discarding.

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. Wait staff observed handling clean dishes after handling soiled dishes from tables without washing hands. Employees observed returning back into kitchen from back door without washing hands before continuing back to work station. CDI: training provided; hands properly washed. 2-301.14 Wash hands after activities that contaminate them. -P

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Mutiple trays stored inside handsink at dish area and sink was blocked by cart of dishes. CDI: trays removed and cart relocated.

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Beans made yesterday inside walk-in cooler without date. CDI: by dating. 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. Salsa made on 5-8 and queso mozzarella made on 5-6 inside walk-in cooler with incorrect date according to PIC. CDI: by placing correct dates on products.

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. Salsa, beans, and chicken soup cooling in large batches inside walk-in cooler and freezer. Beans and soup were not being actively stirred and salsa was covered. CDI: salsa transferred into 2 separate containers and placed in walk-in freezer; beans and soup stirred.

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 chicken stored on the floor in walk-in freezer and food items not covered inside walk-in cooler.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wiping cloths laying on counter and prep surfaces not in use and wiping cloths stored under cutting boards. 3 red buckets of bleach sanitizer reading 0ppm when checked. CDI: corrected to 50ppm.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes wet stacked on back shelf above 3-comp.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed lots of unused broken equipment stored on premises at back area of facility including dishmachine, fryers, 3-comp sinks, prep sinks, etc. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing from dumpster, side door open to dumpster and grease receptacle.

Repeat: 1 pt - 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink at dish area blocked by rolling cart. CDI: cart relocated.

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. 1.5 pts - Observed a pan of beans at 60F in walk-in that had cooled from last night. CDI: after discussion with PIC, beans were 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. 0.5 pts - Observed several items inlcuding beans, beef soup, and chicharron cooling in large batches inside walk-in cooler and covered. CDI: cooling methods were discussed; all items spread out into shallow containers and transferred to walk-in freezer half way covered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pts - Observed bleach sanitizer in bucket @ drink station 0ppm. CDI: bleach added and corrected to 50ppm.

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. 0.5 pts - Observed small cups stored in yellow and white rice. Use handled scoops for dispensing. Observed ice scoop embedded in ice @ big ice machine in kitchen.

Repeat: 0.5 pts - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on shelf at back next to dish area. Impovement was noted. Continue to work on this issue.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 0.5 pts - Observed some areas of floor where tiles are cracked. Observed floors @ dish area in need of regrouting to seal in large gaps.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 1 pt.Observed handsink at dish room blocked by cart. CDI: cart relocated. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap missing from handsink at dish. CDI- soap restocked.

REPEAT: 1.5 pts. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some food uncovered inside walk-in freezer. CDI: by covering. Observed no storage order issues on this inspection. Improvement noted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. 1.5 pts. Observed food inside grill cooler and front prep cooler recorded above 45F(see temp chart for details). Observed fried chicken sitting out on counter for ~1 hour at 75F. CDI: chicken was discarded. Verification required by 11/20/17

3-501.13 Use approved thawing methods. 0.5 pts. Observed chorizo, chicken, and packets of steak cooling at room temperature on counter. CDI: moved to walk-in cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. 0.5 pts. Observed no thin probe thermometer available for checking thin masses of food. Verification required by 11/20/17

REPEAT: 1 pt. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on back shelf.

REPEAT: 1 pt. 4-501.11 Maintain equipment in good repair. Observed some cooler gaskets still torn. Some gaskets have been replaced.

Repeat: 2 pts. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee enter from outside into the kitchen without washing hands prior to handling food/clean dishes. CDI: directed to properly wash hands. Overall improvement noted on employee handwashing.

Repeat: 3 pts. 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 When entering kitchen, observed cook line employee touching tortillas with bare hands. CDI: tortilla discarded and gloves donned.

Repeat: 3 pts. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef inside 2-door cooler. Observed raw eggs stored above raw beef inside walk-in cooler. Observed raw burger patties stored above ready to eat foods including lettuce and cheese. CDI: all storage order was corrected during inspection. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food uncovered inside walk-in cooler and freezer. CDI: covered during inspection.

Repeat: 1 pt. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes on shelf above 3-comp sink.

Repeat: 1 pt. 4-501.11 Maintain equipment in good repair. Replace torn gaskets on 2-door Norlake cooler at front line , gaskets on reach-in seafood cooler, and sandwich prep cooler. Observed reach-in freezer gaskets have been replaced. Continue to work on replacing all other cooler gaskets. Observed grill cooler not working properly. No items were stored inside cooler.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove stickers from outside of pans. Observed build-up inside mincrowave.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 1 pt. Observed uncovered drinks stored improperly throughout kitchen. CDI: drinks discarded.

Repeat: 2 pts. 2-301.14 Wash hands before donning gloves and between gloves uses. -P 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 2-301.14 Wash hands after activities that contaminate them. -P Observed mutiple handwashing issues below: Observed employees leaving to go outside with gloves on and return to the kitchen and continue food handling duties without removing gloves and washing hands. Observed employee mopping floor and then continue food handling duties without washing hands. Observed another employee blow in gloves then put on gloves without washing hands. Observed another employee blow his nose with paper towel then continue handling food without washing hands. Observed dishwashing employee handling soiled dishes then clean dishes without first washing hands. CDI: all handwashing and glove handling procedures were addressed and reviewed with manager on duty; gloves were discarded and hands were washed. Education was provided on site regarding proper handwashing.

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- 1.5 pts. Observed employee at front cook line bare handing tortillias. CDI: by instruction to discarded product; gloves donned.

General Comment: 0 pts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill up water in pot at kitchen handsink. CDI: by instruction to only use for handwashing. Observed handsink at dish area blocked by cart. CDI: cart relocated.

Repeat: 3 pts. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger patties stored above ready to eat foods including cheeses and cut veggies. CDI: products rearranged; burger patties moved to bottom shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods uncovered in walk-in cooler. CDI: products covered. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce in boxes stored above washed and ready to eat produce in walk-in cooler. CDI: storage order rearranged.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf 1.5 pts. Observed high temperature dish machine only reaching 148F when checked with dish plate dishwasher tester. 4 cycles ran through. Dish repair service was called in. 3 compartment sink was set up. CDI: owner arrived and repaired dishmachine; now sanitizing properly; dish plate tester now measuring 173F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 1.5 pts. Observed food items inside cooler drawer reading above 45F. According to PIC on duty, items had only been in cooler for an hour. Observed door to cooler drawer to closing properly. CDI: food items moved to walk-in cooler to rapid cool.

General Comment: 0 pts. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food with bracelets, watches, and no hair restraints.

Repeat: 1 pt. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on back shelf.

Repeat: 1 pt. 4-501.11 Maintain equipment in good repair. Observed torn gaskets at both reach-in coolers and make table on cook line and make table on front line.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2 pts. Observed no cerified food manager present.

General Comment: 0 pts. 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 at dish area with gloves on handling/loading dirty dishes then handling clean dishes without chnaging gloves and washing hands properly. CDI: addresses with PIC; hands properly washed.

Repeat: - 3 pts. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger patties stored above ready to eat foods inside reach-in on cook line. CDI: item moved to bottom shelf. Observed raw chicken stored above ready to eat food inside flip top on front line. CDI: chicken moved to bottom shelf.

General Comment: - 0 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue and food debris remaining on some pans at dish area. CDI: removed from shelf and taken to dish machine to be cleaned.

General Comment: 0 pts. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed some items including chicken and cheese quesidillas with asterisks by them offered undercooked on menu. Remove asterisks from these items. CDI: by instruction to removed by next inspection.

Repeat: 1 pt. 7-201.11 Store toxic materials to avoid contamination. -P Observed several bleach sanitizer bottles and buckets stored above and on food contact surfaces in kitchen. CDI: by removing and relocating.

General Comment: 0 pts. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 containers of roast beef that had been cooked and started cooling about and hour and a half ago covered inside walk-in cooler. CDI: product was covered halfway to allow for rapid cooling.

Repeat: 0.5 pts. 3-501.13 Use approved thawing methods. Observed shrimp and 2 packs of beef thawing improperly with no running water over top.

General Comment: 0 pts. 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 walk-in freezer.

Repeat: - 1 pt. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on back shelf.

Repeat: 1 pt. 4-501.11 Maintain equipment in good repair. Observed torn gaskets at both reach-in coolers and make table on cook line and make table on front line. Observed broken oven door on right side. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards in kitchen.

Repeat: 0.5 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving inside walk-in cooler and dry storage area.

Repeat: 1 pt. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors and walls damaged throughout facility. In process of renovation; owner informed me that renovation should be completed within the next week or so. 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 on floors inside dry storage and walk-in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2 pts. Observed no certified PIC present. Certified PIC showed up towards end of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 1 pt. Observed multiple uncovered drinks stored improperly throughout kitchen. CDI: drinks were discarded.

Repeat - 1 point 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels inside dispenser at dish area handsink. CDI - towels provided.

Repeat - 3 pts. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger patties stored above ready to eat foods including deli meat and cheese in reach-in cooler on cook line and raw beef stored above cheese inside reach-in cooler on front line. CDI: raw products were rearranged and stored on bottom shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food uncovered in walk-in freezer and open bags of dry goods in dry storage room. CDI - all products covered and stored properly.

Repeat - 1.5 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp, steak. and chicken stored inside cooler drawers below grill > 45F (see temp chart). CDI: products discarded.

Repeat - General Comment - 0 pts. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed tamales dated 4/23 inside walk-in cooler that had expired 7 day date mark. CDI - tamales discarded. Observed cut cabbage with incorrect date inside walk-in cooler. CDI - correct date placed on product.

General Comment - 0 pts. 7-201.11 Store toxic materials to avoid contamination. -P Observed multiple bleach sanitizer spray bottles and buckets stored on and above prep surfaces throughout kitchen. CDI - sanitizer stored properly.

3-501.13 Use approved thawing methods. - 0.5 pts. Observed pork chops thawing in pan on shelf under prep table improperly. Pork chops moved to cooler.

Repeat - 0.5 pts 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside cooler drawers below grill line and both reach-in coolers on cook line. CDI - thermometers provided.

General Comment - 0pts. 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 utensils stored in water of 72F.

Repeat - 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelf above 3-comp sink.

General Comment - 0pts. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cups stored on floor in outside storage room.

Repeat - 1 pt. 4-501.11 Maintain equipment in good repair. Observed torn gaskets at both reach-in coolers and make table on cook line and make table on front line. Observed broken oven door on right side. Observed deflector cracked inside ice machine. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards in kitchen and at bar area. 4-502.11(A) Maintain utensils in good repair. Observed ice scoop cracked.

General Comment - 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove stickers from outside of pans. Observed cleaning needed on hood system above cooking equipment and shelving inside walk-in cooler.

Repeat - 1 pt. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors and walls damaged throughout facility. In process of renovation; owner informed me that renovation should be completed within the next week or so. 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 on floors inside dry storage and walk-in cooler.

2-301.14 When to Wash - P - Observed food employee touch item on floor and not wash hands before handling equipment. Observed dishwasher touch soiled equipment then handle clean on clean drain board of dish machine without washing their hands between. CDI by instruction. Improvement made since previous inspection.

6-301.12 Hand Drying Provision - PF - Hand towels shall be provided at each hand washing sinks. Observed hand towels not being dispensed at dispenser near dish machine. CDI, operator placed towel on top of dispenser.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed box of raw beef stored in contact with box of cabbage in walk in cooler. Observed raw ground beef patties stored over cheese in low reach in refrigerator. Observed raw shell eggs stored over cut vegetables in prep unit. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed low reach in drawer along prep line not functioning and beef at 62 degrees F. CDI, 3 pans of beef voluntarily discarded by PIC.

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 fried chicken not date marked and inside walk in cooler over 24 hours according to PIC. CDI, PIC voluntarily discarded food. Improvement made since previous inspection,.

7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed spray bottle of cleaner stored next to disposable towels on shelf not labeled. CDI by instruction to label toxic substances.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 2 reach in refrigerators without temperature measuring devices to measure ambient air temperature.

. 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 beef stored on ground in walk in cooler.

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

.4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed plastic bins being wet stacked at ware washing area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 split gaskets on door of prep units. Observed low reach in prep unit not holding required temperature to maintain TCS foods.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C - Observed final temperature measuring gauge not accurate and pressure guage at dish machine not working. Dish machine reaching required temperature as measured by thermo label.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed floor and wall damage throughout facility due to renovations. Repeat.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site with certified food protection manager certification. CDI by instruction.

2-103.11 (M) Person in Charge-Duties - PF - Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas. Observed 2 construction workers enter through back door of kitchen. PIC instructed workers to exit area. CDI

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food staff not vigorously rubbing hands for 10-15 seconds when washing hands and then turning the faucet off with their bare hands. CDI, by instruction. 2-301.14 When to Wash - P - Wash after activities that contaminate them. Observed dish washer touch floor and handle soiled equipment then proceed to handle clean equipment without washing their hands in between. CDI by instruction.

6-301.14 Hand washing Signage - C - Observed no hand washing signs at hand washing signs behind bar. CID, signs provided to PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal foods so that cross contamination is prevented. Observed raw ground beef stored over cheese in low reach in refrigerator. Observed raw shrimp and raw shell eggs stored over ready to eat food in prep unit. Observed raw shell eggs stored over milk in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs overstacked in prep unit at 48 degrees F. CDI, foods relocated to walk in unit to rapidly cool as staff stated that eggs were recently placed in unit.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of mozzarella cheese in walk in cooler with a preparation date of 12/23 and container of tamales with a date of preparation of 12/23 but was actually prepared the day before. CDI, foods voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths used to stabilize cutting boards in kitchen. Observed cloths around waist of food staff.

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 knives used and stored in soiled areas including a knife with food debris stored on soiled area against wall near back exit door.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed ice machine not working and low reach in drawer refrigerator not working according to PIC. Observed faucet handle of sink behind bar broken. Observed 3 split gaskets on doors of refrigeration units in kitchen. Repair. Observed dish machine gauge n.ot reaching required temperature but thermo label changed color to indicate that unit was sanitizing equipment. Repair. 4-501.12 Cutting Surfaces - C - Observed scarred cutting board in need of resurfacing or replacement in kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed some backup in drain below dish machine causing water to spill in nearby drain. Observed leak at pipe below handwashing sink near grill and dry storage room.

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 several a|reas of kitchen and hallway areas with floor, wall and ceiling damage. Facility is undergoing construction. Ensure areas are repaired. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wheeled dish rack stored in front of the rear handsink. Item blocks usage of the handsink and cannot be stored in such a manner. Insure that the dish rack is oriented such that use of the handsink is still allowed. CDI by PIC turning the rack sideways, unblocking the sink. VR of handsink accessibility required by 9/21/16.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed multiple items in the freezer and walk in cooler uncovered at time of inspection. Items were not cooling and were not being used. When items are placed in storage, they must be protected from contamination by lids, wrapping or packaging. CDI by PIC wrapping items in plastic/covering the bus tubs with lids.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade heavily soiled with debris. Can opener blade should be cleaned after each use to prevent contamination of future products with food debris. CDI by EHS demonstrating how to break down the NSF can opener for cleaning. 4-602..11(E)(4) Interiors of equipment such as ice machines shall be cleaned at such a frequency that precludes the build up of debris. Observed ice machine shield soiled with black debris.

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 cooked meat product dated 9/1/16 in the walk in cooler. Item had far exceeded date marking allowance and was discarded by employee. Insure that the 7 day datemark window allowed by the walk in cooler is observed, and items are checked for date of prep and discarded regularly. Verification of proper datemark procedures required by 9/21/16

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on prep surfaces throughout the kitchen. Insure that wiping cloths are returned to sanitizer solution after each use.

. 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 with no handles being used as scoops in dry goods. Insure that a scoop with a handle is used to prevent food contamination.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage in multiple areas, facility is currently being remodeled. Insure that damage is repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish cart blocking the dish area handsink. Insure that the handsink is not blocked by carts or other items. CDI by moving cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in the walk in cooler at above 45F. Cooler condenser had frozen over and cooler was holding at 46F ambient temperature. All TCS items in the walk in were moved to the walk in freezer while the cooler was repaired, several items voluntarily discarded by PIC. Facility has a large amount of reach in units that will be used temporarily. Insure that temperature of the walk in cooler is monitored so that food temperatures do exceed 45F. Cooler is being repaired during inspection. EHS will verify that cooler is functioning before end of business day.

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 tacos dated for 8 days prior than inspection date. Items were below 41F, but had exceeded the 7 days allowed at that temperature. Insure that employees are counting the date of prep when determining whether or not food has exceeded date requirements. CDI by PIC discard

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled bottle of sanitizer in the tortilla prep area. CDI by PIC labelling.

3-501.13 Use approved thawing methods. Observed ground beef thawing in a prep sink without any temperature controls, insure that if items are thawed in a sink that cold (less than 40F), running water is allowed to flow over the prodcut.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on on the walk in cooler.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed garbage bag left out of dumpster in the 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. Facility is under renovations and there are numerous areas of disrepair to walls and ceiling in the kitchen/dining area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty dish racks blocking access to the dishwashing area handsink. Observed utensils stored in handwashing sink. Insure that no items are placed into the handsink and that access is maintained. CDI by moving items

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed unwrapped/uncovered items in the freezer. Insure that when items are placed into storage that they are protected from any outside contamination. CDI by PIC wrapping items.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach spray bottle with less than required sanitizer concentration. Insure that bottles are replenished and checked throughout the day. CDI by employee remixing.

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 several items with a date of preparation 8 days prior to date of inspection. Items were mostly salsa, with one cheese container. Insure that salsas and cheeses are checked for date expiration and discarded if not used by the expiration date. CDI by PIC discard.

3-501.13 Use approved thawing methods. Observed beef thawing in a container without any temperature controls. Insure that items are either thawed in the cooking process, are thawed by running cold ( less than 70F) water over the product, or are thawed in refrigeration. CDI by PIC placing it in a prep sink with cold water running over the product.

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 physical facility damage to walls and baseboards throughout facility.

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 heavily soiled vents throughout facility.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed faded labels on sanitizer and degreaser bottles, degreaser bottle label had completely faded. Items were relabelled by PIC.

3-501.13 Use approved thawing methods. Observed raw meat product thawing in prep sink under no running water. Insure that cold, running water is used when thawing in the sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces and under a cutting board in the kitchen areas. CDI by PIC moving cloths to buckets or to laundry.

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 tongs stored in the food items with handles touching the product in the front arepa prep area.

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

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 heavily damaged plastic grip on tongs in the dish area. CDI by PIC removing the grip, which created a smooth metal surface. 4-501.11 Maintain equipment in good repair. Observed split gaskets on the walk in cooler and freezer.

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 physical facility damage in the dry storage area, such as a hole in the wall, as well as baseboard damage and damage to the rear entrance door. Water damage to multiple ceiling tiles.

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 air vents throughout facility in need of cleaning.

6-301.14 Post a handwash sign at each handsink. Observed several sinks throughout facility without handwashing signs. CDI by providing PIC with handwash signage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils stored as clean with heavy food debris residue on the blade/contact surfaces. CDI by re-Wash/rinse/sanitizing items. 4-602.11(E)(4)(b) Equipment such as the interior of ice machines and beverage dispensing nozzles shall be cleaned at such a frequency that precludes the build up of debris or residue. Observed black build up on the ice machine shield.

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 un-datemarked items such as cooked beef, cheese, containers of milk that had all been in the establishment for over a day, if items are held for more than 24 hours then they must be datemarked.

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 items such as cooked beef and soups that were put into the walk in to cool in large containers the day before. Items were cooled in deep, completely filled containers that prevent air flow around the product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles of condiments/food ingredients that were unlabelled at time of inspection.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Plastic covering installed over the freezer floor has bubbled/raised areas as well as holes that are not cleanable. Repair or replace the floor covering.

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. Vents throughout kitchen area are soiled with dust and debris.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager on site during inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed several employees change gloves several times without washing hands prior. CDI by instruction.

| 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in bar. CDI soap added.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding in frier basket at room temperature. CDI chicken discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 containers of beef in cooler above 45F. CDI beef discarded. Observed eggs in flip top cooler at 56F. CDI number of eggs reduced in flip top. Observed slaw in large pot at room temperature. CDI slaw was placed in smaller containers and placed in walk-in to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed overall improved date marking procedures; however, cheese mix, salsas and beans must be date marked. CDI items labeled.

7-201.11 Store toxic materials to avoid contamination. -P Observed several bottles of sanitizer stored directly on prep surfaces. CDI sanitizers placed on shelves below prep surfaces.

3-501.13 Use approved thawing methods. Observed chicken thawing at room temperature. CDI chicken placed in prep sink under cold running water.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several ants around cooler near walk-in cooler.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed non-food grade bags stored in direct contact with food at tortilla press and storage containers. CDI bags removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee wearing 2 bracelets.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet and soiled wiping cloths stored on prep surfaces and employee arpons.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment wet stacked above 3 compartment sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tongs stored on oven door.

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. 4-501.11 Maintain equipment in good repair. Observed rice cooker in disrepair. Observed cooler nonfunctional at walk-in cooler. Observed rusted shelves in equipment throughout facility. 4-502.11(A) Maintain utensils in good repair. Observed several utensils broken/melted. CDI utensils discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scored throughout facility.

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

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 holes in FRP throughout kitchen. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and standing water on floor throughout facility. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Observed unnecessary/broken equipment stored behind facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored directly dispensing of bulk dry goods. 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 ventilation unit collecting dust above women's restroom door.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink in bar only reaching 76F. Verification required on 1/23/14.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored as clean with food debris. Observed ants crawling on whisk stored as clean. CDI items moved to dish area.

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 salsa date marked on 1/12/15 at 61F and 57F. Both containers voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in frier basket at 108F. CDI fried chicken voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped beef and flank steak in undercounter cooler above 45F. CDI items discarded. Verification required on 1/23/15 to ensure cooler operating properly. Observed lettuce in cold holding unit at 57. CDI lettuce moved to walk-in to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed overall good date marking procedure. Several cheese and soup not labeled. CDI items 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 salsa prepared the day before cooling in large metal containers at 61F and 57F. CDI salsa voluntarily discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce cooling in prep flip top. CDI lettuce moved to walk-in to quickly cool.

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 working containers of spices and sauces not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants crawling on back wall near 3 comp sink.

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 soiled wiping cloths stored on prep tables.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl used to dispense rice. Bowl was removed.

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

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 containers and container lids. CDI employee began throwing containers away. 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 stickers left on containers. 4-501.11 Maintain equipment in good repair. Observed split gasket on under grill cooler. Observed broken rice cooker. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed severally scored cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment soiled throughout facility.

5-205.15 Maintain a plumbing system in good repair.-P Observed canwash not draining. Verification required on 1/23/15 to ensure canwash is operating properly.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment unnecessary to the facility stored in dumpster area. REPEAT VIOLATION.

6-303.11 Intensity-Lighting - C. Observed lighting no functional above prep sink and prep line area. Replace lights.

2-301.14 When to Wash - P. Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Observed employee handle chemicals and put on new pair of gloves without washing hands prior. CDI by instruction. Employee washed hands.

6-301.12 Hand Drying Provision - PF. Each handwashing sink must be supplied with individual disposable towels. No towel at handsink in kitchen area. CDI- refilled towel dispenser.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Food contact surfaces shall be clean to sight and touch. Observed black residue in ice machine. Observed soiled utensils stored as clean. Observed microwave soiled with food debris. CDI ice machine cleaned during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Fried chicken stored in stove that was not turned on. Chicken was 57F. Items were voluntarily discarded.

7-102.11 Common Name-Working Containers - PF. Toxic substances shall be labeled. Observed 3 sanitizer bottles unlabeled.7-204.11 Sanitizers, Criteria-Chemicals - P. Sanitizers must be at proper concentration. Observed 3 chlorine sanitizer bottles >200ppm. CDI bottles refilled to proper concentration.

3-501.13 Thawing - C. TCS foods must be thawed under refrigeration, cool running water (less than 70F) or as part of the cooking process. Observed raw shrimp being thawed in soiled standing water. Temperature of chicken was 70F. CDI by instruction. Shrimp was voluntarily discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed food containers unlabeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed food boxes stored on floor in walk-in freezer. Observed tortillas stored uncovered.

2-402.11 Effectiveness-Hair Restraints - C. Food employees shall wear an effective hair restraint. Upon entry, observed 2 food employees without hair restraint.

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths used under cuttingboards. Do not use wet wiping cloths under cuttingboards.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry pans before stacking. Numerous pans and plastic containers stacked without air drying. Utensils stored wet in utensil pan at hot holding unit.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed split gaskets on under-grill cooler. Observed rusted shelves in walk-in cooler and papusa prep cooler.4-501.12 Cutting Surfaces - C. Cutting surfaces shall be replaced or resurfaced when they become scored or pitted. Observed several scored cutting boards. REPEAT VIOLATION.4-202.11 Food-Contact Surfaces-Cleanability - PF. Food contact surfaces shall be smooth and easily cleanable. Observed utensils broken, cracked and melted. CDI utensils discarded.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed food residue on equipment and gaskets throughout kitchen. REPEAT VIOLATION.

5-205.15 System Maintained in Good Repair - P. Plumbing system shall be maintained in good repair. Observed faucet broken in women's restroom. REPEAT VIOLATION.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C. Observed food debris on ground around dumpster. REPEAT VIOLATION.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Facility shall be free on nonfunctional/unnecessary equipment. Observed several nonfunctioning pieces of equipment inside and outside facility. Replace/Repair or remove equipment from facility. REPEAT VIOLATION.

2-301.14 Employees shall wash hands as often as necessary to prevent contamination and etween glove changes. Observed employee put on gloves without washing hands. Observed emoloyee handle soiled dishs and enter dumpster area without washing hands before returning to food. CDI by instructing employees to wash hands.

3-501.14 Ensure all potentially hazardous foods are cooled within 2 hours from 135F-70F and within a total of 6 hours from 135F-45F. Observed homemade tomato sauce placed in walk-in yesterday in deep plastic covered container. Temperature was 67F. Person in charge voluntarily discarded item.

3-501.17 Ensure all potentially hazardous ready-to-eat foods and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria in walk-in cooler not date marked. CDI

3-603.11 Ensure complete consumer advisory is provided for foods served undercooked. Consumer advisory must include reminder and disclosure. Observed reminder but no disclosure on menu. Verification required on 3/21/14 to ensure compliance.

3-501.15 (B) Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool within the proper time limits. Observed homemade tomato sauce cooled in large/deep plastic covered containers.

4-204.112 Thermometers shall be placed in refrigerated units and located in the warmest part of the unit. Observed two reach-in coolers without thermometer in units. CDI

4-501.12 Cutting boards should be resurfaced or replaced when they become scratched and scored. Observed cutting boards deeply scratched and discolored.

4-601.11 Nonfood-contact surfaces of equipment shall be kept free of accumulation of food residue and debris. Observed food residue and debris on equipment throughout facility.

5-205.15 Plumbing system shall be maintained in a state of good repair. Observed faucet broken in men's restroom.

5-501.111 Outside dumpster shall be maintained in good repair. Observed food debris on ground around dumpster.

6-501.114 Facility shall be free of nonfunctional/unnecessary equipment. Observed several nonfunctioning pieces of equipment inside and outside facility. Replace/Repair or remove equipment.

6-202.11 Light bulbs shall be shatter resistant. Observed unshielded lights in dry storage area.

Employees need to eat in designated areas only. Observed employee eating in kitchen while cooking. CDI- Employee corrected.

Cover food during storage, observed several containers of cut vegetables stored un-covered under walk in fan unit, subject to condensation leaks. CDI- Foods covered.

Provide approved consumer advisory for undercooked proteins. Consumer advisory posted at cash register does not meet food code rules. (see 9/25/13 inspection for copy of food code rule)

Protect food from contamination, do not store food on the floor. Observed pan of cut vegetables stored on floor of walk in cooler. CDI- Food stored off of floor.

Properly store dishes to prevent contamination. Observed some dishes stored on chemical storage shelf under dish machine drain board. CDI- Dishes moved. Air dry dishes and utensils. Observed pans being stacked while still wet.

Observed large amounts of broken and unused equipment in the rear of the establishment. This is a repeat violation

Clean walk in cooler fan guards of dust build up.

PIC needs to be food safe certified by 1/1/14 and be present at all times of operation.

Store employee drinks covered and below food or food contact surfaces. Observed employee drinks stored above prep cooler. CDI- Drinks removed.

Employees need to properly wash hands as required and only use handwash sinks for handwashing. Observed employee wash hands in 3 comp sink. Observed same employee change soiled gloves and not wash hands. Observed same employee wash hands at hand sink and not dry hands. CDI- Employee corrected, washed and dried hands properly and put on new gloves.

Store foods by final cook temperature to prevent contamination. Observed raw chicken stored above seafood in reach in cooler unit. CDI- Food properly stored. Cover food during storage. Observed several foods being stored un-covered. CDI- Foods covered.

Cold hold foods at 45 or below. Observed burritos in prep cooler and cut lettuce in make table cold holding at 50 degrees. CDI- Burritos disposed of, lettuce moved to walk in to chill.

Date mark all required TCS/RTE foods refrigerated more than 24 hrs, per NC food code. Observed several foods in walk in cooler made 2 days ago that were not being date marked. CDI- Foods properly dated.

Provide approved consumer advisory for undercooked proteins. Consumer advisory posted at cash register does not meet food code rules. B) DISCLOSURE shall include: (1) A description of the animal-derived FOODS, such as “oysters on the half shell (raw oysters),” “raw-EGG Caesar salad,” and “hamburgers (can be cooked to order)”; Pf or(2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf(C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; Pf (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf or(3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. Pf

Need to have approved stem thermomteter available. Available stem thermometer is broken, not registering correctly. Recommend a thin probe thermometer for better accuracy of thinner foods. Provide accurate thermometers in all coolers. Observed missing thermometer in reach in cooler in front prep area.

Protect food from sources of contamination. Observed raw fish being stored in trash bags in walk in freezer. CDI- Fish stored in food grade plastic bags.

Observed large amounts of broken and unused equipment in the rear of the establishment. This is a repeat violation