COPAN RESTAURANT

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.- Observed multiple priority violations during inspection, PIC not able to answer questions related to the operation of the food establishment, and no CFPM present during inspection. -1- **10 DAY VERIFICATION REQUIRED BY 10/25/26** Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answer EHS’ questions about foodborne illness and EHP that did not include restrictions and exclusions. -CDI- EHS educated and provided handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written V&D cleanup procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -Pf-/2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. -P- Observed PIC rinse hands off at spray sink. -CDI- EHS educated PIC on proper handwashing procedures and PIC properly washed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from handsink in men’s bathroom due to dispenser being broken. -CDI- PIC provided roll. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw carne asada stored over tomato sauce in prep unit. Observed raw shelled eggs stored over chicharron pupusas. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective coverings on yuca, carrots, zucchini, pico de gallo, plantains, etc. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cilantro that per PIC were washed stored in original crate that they arrived in. When EHS asked if crates were W/R/S prior to storing washed produce in them, PIC stated they were not. -CDI- PIC to rewash items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed no quarternary sanitizer dispensing from 3-comp sink and no chlorine sanitizer from dish machine. -CDI- Facility to make sanitizer using chlorine until repairs can be made. **3 DAY VERIFICATION REQUIRED BY 10/16/26** -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food buildup on interior of microwave, especially the top. Increased and more thorough cleaning frequency recommended. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed beans, chicharron, refried beans, sliced tomatoes, cut cabbage and tomato salsa prepared prior day that did not meet cooling parameters. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in prep unit and WIC. Refer to temperature chart. Observed ambient air of both at 40F. -CDI- PIC voluntarily discarded items. Possible air flow issues. Have unit serviced. **3-DAY VERIFICATION REQUIRED BY 10/16/26** P-1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed inconsistent date marking, some items would be date marked with month/day (MM/DD) format, other items date marked day/month (DD/MM). Observed multiple items past date mark: cut cabbage 10/5 (discard 10/11), queso fresco 10/6 (discard 10/12) and 9/22 (discard 9/28), mozzarella cheese 10/5 (discard 10/11), housemade habanero sauce (contains cooked habaneros) 10/6 (discard 10/12), cooked beef 9/29 (discard 10/5), beans 9/7 (9/13) ; and multiple items missing date marks: cut cabbage, tomato salsa, heavy cream, and chicharron. . Ensure to maintain a consistent date marking system -CDI- PIC voluntarily discarded items past date and missing dates. **REPEAT** -3- 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed no asterisk beside “huevos al gusto (eggs your way)” on the menu. Observed no asterisk at footnote. **10 DAY VERIFICATION REQUIRED BY 10/25/26 ** -0.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were chlorine for cleaning the bathroom. -CDI- PIC properly labeled. -0-

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 multiple items that were prepared prior day that did not meet cooling parameters. Cut cabbage, and sliced tomatoes were found cooling in prep unit in densely packed containers, filled to the top. Beans were found cooling in large pot, densely packed, with no active stirring. Chicharron was found cooling in plastic container densely packed, overfilled, with protective plastic covering. Refried beans were found in a large container, densely packed with no active stirring. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded due to having missed the cooling parameters. **REPEAT** -1- 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 multiple squeeze bottles and spice containers at the line missing labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests. -0- 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling pest in dish stored as clean.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on floor of WIC. Observed vinegar stored on floor in dry storage area. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with watch and bracelet. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in water with no sanitizer. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle buried in flour. Observed sugar with scoop handle touching FCS. 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 tongs stored on side of oven handle. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blender. Per PIC, items is not in use. Remove. -0- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout. 4-501.11 Maintain equipment in good repair. Observed WIC door with large hole and rusting. Observed missing guards on WIC fans. Observed heavily worn dish racks in need of replacement. Replace or Repair. **REPEAT** -0.5- 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed raw shrimp and other food items in freezer being stored in grocery bags. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of replacement due to being heavily worn with deep gauges and cuts. Replace or resurface. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in need of re-caulking/re-sealing to wall.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed no test strips for sanitizer at 3-comp sink. **10 DAY VERIFICATION REQUIRED BY 10/15/26** -0.5-

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 greasy residue on exterior surfaces of in-use squeeze bottles and NFCS of thermometer. Observed interior and exterior surface of prep unit in need of cleaning. Observed exterior surface of dish machine in need of cleaning. Observed tubing from sanitizer and dish soap with dark buildup. Increased and more thorough cleaning frequency recommended. -0-

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor and wall tiles in need of repair throughout. Observed open hole in floor. Cover. 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 food splash on walls throughout. Observed floors in need of cleaning in hard to reach areas such as below 3-comp sink and behind equipment. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in prep unit and WIC. Observed employee phone stored on microwave. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of raw eggs stored on top shelf above cooked food in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Eggs moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Salsa in hot holding measured 115-140F in hot holding. TCS foods in hot holding must be at least 135F. CDI - Employee reheated salsa to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Several TCS RTE foods were labeled as being prepared on 5/18 and 5/19. Upon further questioning, most of the foods were prepared 2 days ago. Ensure employees place curate prep date labels on all TCS RTE foods. CDI - Dates corrected during inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Carnitas measured 108F and were cooling in deep bowl. Employee stated they were finished cooking 20 minutes ago. CDI - Employee moved carnitas to sheet tray to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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. Walls in prep areas have grease/food splatter on them and need to be cleaned. Clean physical facilities more frequently. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Atole de elote measured 60F in walk-in cooler. Employee stated they prepared it last night. Use shallow pans to cool TCS foods. CDI - Atole de elote discarded. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 containers of soup in walk-in cooler measured 44-45F. Also, salsa for pupusas in bar cooler measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded soups. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Salsas in bar coolers were missing prep dates. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - Salsa that was above 41F was discarded and employee placed prep date on the other salsas. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Atole de elote measured 60F and was cooling in deep pan since last night. Use shallow pans and thinner portions to cool TCS foods. CDI - Atole de elote was discarded. REPEAT 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. Containers of seasoning beside rice are not labeled. Label all working containers of ingredients. REPEAT

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some containers and pans stacked on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls around cooking and prep areas. Clean floors underneath plumbing and equipment.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on dry storage shelf above food. Store on bottom shelf. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Various pans, knives, spoons and lids stored as clean but had food debris on them. Food-contact surfaces of equipment and utensils must be cleaned to sight and touch. CDI - Items with debris on them were moved to dish machine to be washed again. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Bus tub of cut cabbage measured 47F in walk-in cooler. Employee stated they cut it last night. Use shallower pans or ice to cool cabbage down quicker after cutting. CDI - PIC discarded cabbage. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 Cut cabbage was cooled overnight in bus tub and was still 47F after cooling all night. Use shallower pans or pans, ice or cut smaller amounts of cabbage so it can cool to 41F within 4 hours of preparation. CDI- PIC educated on cooling methods and cabbage was discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Dry ingredients by grill were not labeled. Label all ingredients that aren’t readily identifiable. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut vocals in sandwich cooler top still had stickers on husk. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Maseca container has “USDA condemned” printed on container. Do not use container to store food and remove from establishment. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment acquires test strips.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves in walk-in cooler. 0 pts.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle and dumpster lids were opened. Keep refuse containers covered. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some holes in walls where old equipment was removed. Some wall paint chipping in areas of kitchen. Baseboard peeling off wall in walk-in cooler. Repair physical facility damage. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container of water being stored inside hand sink at front. CDI: Container was removed.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic and metal containers, plates and bowls with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans hot holding below 135F. CDI: Item was reheated above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa and melon juice above 41F in cold unit for glasses at front area. PIC stated food items should have not been put in the unit, as it is only for beer glasses. CDI: items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one container of cooked corn with a prep date of 4/7. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting avocado for use with sticker still attached. Ensure vegetables and fruits are washed before use.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed Maseca being stored in large container labeled “USDA condemned”. PIC stated maseca was not received in container, container was received empty. PIC agreed to discontinue use of container and purchase a food safe container for Maseca.

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 flooring at dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, metal containers and plastic containers with food and other debris while being stored as clean. CDI: Items were placed be to rewashed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse utensils, then place as clean without sanitizing. CDI: Items were placed in dish machine. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple items in walk in cooler such as zucchini, potatoes, soups, corn and cabbage without dates. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying bowl.

4-501.11 Maintain equipment in good repair. Observed ceiling dripping inside walk in cooler. Drip was not contaminating any food during inspection. Repair.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving inside walk in cooler and front of prep unit with debris. Clean as needed.

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 holes in wall near prep sink, and damaged floor tiles near dish area.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility unable to provide written vomit/diarrhea clean up procedures. CDI: EHS provided paper copy. For more information 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 multiple plates and utensils with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse a cutting board then place it as clean without sanitizing. CDI: Cutting board was placed to be rewashed 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked jalapeños, ground beef, rice, yuca, and potatoes without dates. CDI: items were dated. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without a label. CDI: Item was labeled.

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

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil lining shelving inside walk in cooler, and shelving near cook line.

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 sides of prep unit, fryers, and prep tables all with food debris build up. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain below dish machine clogged during inspection. Drain only overflows when dish machine is running, water runs into a near by floor drain. PIC stated a plumber visited last week and “repaired” the issue. EHS observed invoice from plumber which stated there was something clogging the drain. EHS WILL CONDUCT FOLLOW UP VISIT.

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 wall above prep unit peeling.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager during majority of the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without written vomit/diarrhea clean up procedures. CDI: EHS provided copy For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles and priming the sanitizer line. PIC called Ecolab to come repair the machine. VERIFICATION REQUIRED. Until machine is repaired facility will be using single service items. 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 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee place knife in 3 compartment sink with other soiled dishes, rinse it off, then place as clean. CDI: Knife was placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 3 large containers of beans cooling overnight still above 41F. CDI: Items were voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 slaw with a prep date of 5/7. CDI: Item was voluntarily discarded. Overall date marking was correct. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed large container of Clorox not labeled. CDI: PIC labeled item.

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 beans cooling in large metal containers, in thick portions. CDI: PIC and EHS discussed cooling methods 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 in use squeeze bottles and containers of spices without labels. Label items.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelving and door in walk in cooler. Observed leak in walk in cooler, leak was not contaminating food during inspection. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil being used to line shelving 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 cracked floor tiles near dish machine. Repair.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed squeeze bottles of dressings stored directly in contact with cut cabbage in prep top. CDI: Bottles removed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Employee only used soap and water to clean out rice cooker barrel. Food-contact surfaces of equipment and utensils must be washed, rinsed and sanitized before storing as clean. CDI - Employee corrected and ran rice cooker barrel through dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce and cabbage cooling from yesterday still above 41F. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce and cut cabbage cooling in tightly covered, deep containers. Containers were very full. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers stored with washed vegetables in prep top. CDI: Avocados removed and washed.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler, and inside of walk-in cooler door is rusted. Repair/replace listed equipment. REPEAT VIOLATION 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent repeatcleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed peeling paint/coating on shelving holding equipment and utensils. Shelf needs replacing or easily cleanable mat placed on surface before equipment stored on shelf. REPEAT VIOLATION

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed foil being used to line some shelves in walk in cooler. Remove foil. REPEAT VIOLATION Significant improvement from previous inspection. Previous violation corrected.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some organic matter spilled/leaking around the grease barrel. Observed some cans on ground around dumpster.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust and build up from ceiling and AC Vent over prep area. REPEAT VIOLATION Some improvement as walls have been cleaned. 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. Replace broken floor tiles and broken tile behind cooking equipment under hood. Observed peeling paint on wall to right of prep cooler. Observed wall damage near handsink. REPEAT VIOLATION

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers in WIC that were not cooling with no covers. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed two bottles of condiments sitting in containers contacting lettuce inside. CDI. PIC removed bottles from container.

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 sauce cooked the day before holding at 60F in a deep well plastic container in the WIC. CDI. PIC discarded sauce. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several containers throughout facility without date marking. PIC stated items had been prepared the day before. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 containers of papusas, and sauce with date marks of 9/17 and 9/16. CDI PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food sitting directly on floor of WIC. Items need to be stored at least 6 inches above floor.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler. Also, inside of walk-in cooler door is rusted. Repair/replace listed equipment. REPEAT. 0 pts. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent repeat cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving holding equipment and utensils. Shelf needs resurfacing or easily cleanable mat placed on surface before equipment stored on shelf.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves, interiors of refrigeration, front of microwave, and on non food contact surfaces throughout kitchen. REPEAT

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean grease buildup off walls throughout. REPEAT // 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. Replace broken floor tiles in kitchen. REPEAT

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Employee only used soap and water to clean out horchata dispenser container. Food-contact surfaces of equipment and utensils must be washed, rinsed and sanitized before storing as clean. CDI - Employee corrected and ran dispenser container through dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsa and milk in bar cooler measured 44-45F. TCS foods in cold holding shall measure 41F or less. CDI - Milk discarded and salsa moved to other bar cooler that is holding at 35F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3 wet wiping cloths observed on surfaces throughout kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Some disposable item boxes stored on floor in storage room. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler. Also, inside of walk-in cooler door is rusted. Repair/replace listed equipment. REPEAT. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves, interiors of refrigeration, and on non food contact surfaces throughout kitchen. REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Large items such as furniture in dumpster area. Remove these items to prevent the area from harboring pests. // 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle lid open. Keep lid closed so grease doesn’t spill onto ground. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean grease buildup off walls throughout. REPEAT // 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. Replace broken floor tiles in kitchen. REPEAT

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Ventilation hood filters not being used while establishment was cooking. CDI - Employees put hood filters back into hood during inspection. // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored above sugar bin. Employee purse stored contacting immersion blender. Store employee personal items in a separate location.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Manager’s food protection manager certification has expired. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Employee observed touching face and then did not wash hands before bare handing cooked chicken. Also, manager breaded raw fish with gloves on and then discarded gloves and donned new gloves to work with cooking food without washing hands in between. Employees must wash hands after touching face, and when switching from handling raw animal foods to working with ready-to-eat foods. CDI - Employees instructed to wash hands and bare handed chicken was reheated in fryer.

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 Employee observed handling fried chicken with bare hands. Employees must not handle ready-to-eat foods with their bare hands, unless they will be heated to at least 145F. CDI - PIC re-fried chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on shelf above cilantro on floor. Raw chicken breading bowl with raw chicken residue stored directly on top of vegetables. CDI - Food storage corrected during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Salsa measured 68F at 12:30PM. PIC stated it began cooling at 12PM. Salsa still measured 68F at 1:30PM. This rate is too slow to reach 41F within 4 hours. CDI - PIC placed salsa in ice bath as corrective action. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date labels observed on any TCS ready-to-eat foods in walk-in cooler or sandwich cooler. PIC states all food was prepared in the last 3 days. Ensure employees place prep dates on TCS ready-to-eat foods, and keep for no longer than 7 days. CDI - PIC placed dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 was cooling in deep container and not cooling quick enough. Use shallow pans or ice baths to cool TCS foods. CDI - PIC placed salsa in ice bath. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several boxes of packaged food on floor in walk-in cooler. Container of cilantro also stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Establishment had a painter painting the whole kitchen while establishment was still open. Old paint flakes observed on dishes in dish area. CDI - Contaminated dishes moved to dish machine to be re-washed and painter was told to leave and come back when establishment is closed.

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Replace rusted shelves. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Heavy buildup on most shelves, cooking equipment and other non food contact surfaces throughout kitchen. Clean more frequently.

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. Some broken floor tiles around dish machine and soap dispenser broken. REPEAT // 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. Walls and floors need to be cleaned throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ServSafe certification (expired 3/13, three days prior to inspection). PIC demonstrated knowledge via questions asked during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) container of fish stored above Pico de gallo in WIC. 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 two (2) bags of repackaged ground beef stored above boxed mussels in walk in freezer. REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed approximately six (6) containers of food in the WIC stored uncovered. REPEAT CDI - Container covers were provided and organization of WIC and walk in freezer were corrected to prevent potential contamination. EHS provided storage order guides for walk in units to PIC. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork stored in the walk in freezer without effective date marking. Food employee elaborated that food had been placed to cool during the previous evening. CDI - EHS attached proper date label to cooked food item. 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 four (4) bins of prepared TCS foods in the WIC (two bins of cooked black beans, one tray of prepared tacos, and one tray of Pico de gallo) labeled for 3/8/23, 3/8/23, 3/7/23, and 3/9/23, respectively. CDI - PIC voluntarily disposed of out of date food items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed four (4) unlabeled working containers (two spice shakers, and two bottles of oil) stored at the grill line. CDI - EHS discussed labeling options with PIC. Station label was affixed to grill line as example working container labeling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee (grill cook) with hairnet, but dish washer operating without effective hair restraint. All employees who will engage with food preparation or clean utensils, including ware washing staff, food employees, and (potentially) PIC, should utilize effective hair restraints. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut avocado with sticker residue stored with bagged celery in prep top. EHS advises PIC to verify effective washing of fruits and vegetables prior to cutting or cooking. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) box of to go boxes stored directly on the floor of dry storage area. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed (1) stack of to go boxes at prep table with exposed food contact surfaces. CDI - To go boxes were reoriented to prevent potential contamination.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed female restroom toilet in far left stall with removed toilet seat. Observed loose male restroom toilet seat.

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 soap dispenser at hand sink in kitchen. Observed small open holes on wall near kitchen hand sink and wall near dish machine. Observed damaged tile behind fryers and grill. REPEAT. Note: No escalation in point deduction due to noted improvement in kitchen area cleanliness.

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 frozen raw seafood stored with frozen raw beef without a barrier. Need reorganized. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food stored at walk in cooler uncovered.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up at interior of ice machine. Need cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled plates stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods at prep cooler cold holding above 41F. Observed ambient temperature of cooler at 53F. PIC states prep cooler was last stocked at noon. CDI, TCS foods placed on time (TPHC). Technician arrived onsite for repair. EHS explained TPHC procedures and reiterated that TPHC is a temporary solution. Verification required.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep cooler cold holding above 41F. Need repaired.

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 vegetables stored on floor at walk in cooler. Items shall be stored off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head covers. CDI, head covers donned.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with sticker residue stored with celery. Need cleaning.

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 soiled interior of WIC, WIF, microwave and prep cooler. Need cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of trash bags around dumpster and enclosure. Need cleaning.

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 broken soap dispenser at hand sink in kitchen. Observed small open holes on wall near kitchen hand sink and wall near dish machine. Observed damaged tile behind fryers and grill. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceiling above prep cooler, on walls behind prep cooler and near hand sink, and around 3 compartment sink. Need cleaning.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw shrimp stored in grocery bag at prep cooler. CDI, plastic bag removed.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up at interior of ice machine in bar area. Need cleaning.

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 cooked beef, sliced tomato, and Queso fresco cold holding above 41F. Observed date mark of 6/29 on beef. PIC states tomato and Queso fresco were prepared in the morning. CDI, beef discarded, Queso and tomato moved to walk in to cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed beans with date mark of 6/27. CDI, item discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach traps at dish washing area and dry storage room beside bar. Need cleaning.

Repeat: 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed container with no handle being used to scoop rice. CDI, item removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked. Items shall air dry before being stored.

Repeat: 4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf Observed no test kit for qac sanitizer. Verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids at dumpster. Need repaired/replaced.

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 wall at dishwashing area by dish machine. Need repaired.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility with no cleanup procedures. CDI: EHS provided a copy via email. REPEAT VIOLATION -0.5-

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 fish stored on top of unwashed produce. CDI: raw fish removed -1.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic container used as a scoop in the rice container. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use paper towels stored on the floor in dry storage room by the bar. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in across the flat stove top. Recommend to replace. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed no quat test strips. VR within 10 days. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed an abundance of waste stored on the floor. Recommend to clean. REPEAT VIOLATION -1-

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 dead light bulbs in the hood. Recommend to replace. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed employee with no certification.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated employee.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut cabbage above 41F after cooling overnight. CDI, item discarded by employee. Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed popusas above 41F after cooling overnight. CDI, item discarded by employee.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut cabbage and popusas cooling in packed containers. CDI, items discarded by employee. EHS discussed cooling methods with employees.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed grease build up at vent hood. Need cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids on dumpster. Need repaired. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed outside of dumpster littered with debris. Need cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on ceiling vent above prep unit in kitchen. Need cleaning.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front hand sink blocked by cooler and kitchen hand sink blocked by containers of plantains. CDI, items removed.

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 refried beans and chicken tacos cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef, raw shrimp, raw chicken, popusas, refried beans, red salsa, cooked pork, and cut lettuce cold holding above 41F. Observed internal temperature of walk in cooler at 48-50F. CDI, items discarded by PIC. PIC called technician to service walk in cooler. Facility voluntary closed until technician can service walk in cooler. Verification required.

3-501.13 Use approved thawing methods. Observed fish thawing in still water at 3 compartment sink. CDI, items relocated to prep sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked hand wash sink at kitchen and front bar area. Observed large ladle inside hand sink at kitchen and rolls of plastic bags inside hand sink at front bar area. Observed hand sink at front bar area also blocked by drink cooler. CDI, items removed. Repeat.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of sanitizer at dish washing machine. Observed full container of sanitizer for equipment. PIC made service request. Facility to use 3 compartment sink until equipment is repaired. Verification required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken salsa cooling overnight at 56F. CDI, item discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage, beans, and lettuce cold holding above 41F. PIC states cabbage and lettuce were prepared today. Observed date mark of 05/15/21 on beans. CDI, items moved to walk in to cool and beans discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken salsa and refried beans cooling in deep containers. PIC states foods are nit monitored when cooling. CDI, items discarded by PIC.

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

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

5-205.15 Maintain a plumbing system in good repair. Observed toilet at women’s restroom out of order. Need repaired.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present at facility. PIC walked in 30 minutes in to the inspection.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink access to hand sink in kitchen and bar blocked by bags, containers, and knive. CDI, items removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm at dish machine. Observed empty container of sanitizer. CDI, empty container replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans hot holding below 135F. Observed hot well not turned on. CDI, beans reheated to 165F and hot well turned on.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in walk in cooler, on kitchen floor, and in storage closet. CDI, items relocated off floor.

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

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

Repeat: 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash and refuse around dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping tile on wall behind grill. Need Repair.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink at bar area blocked by baskets and reach in cooler. CDI, items removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in interior of ice machine. Cleaning needed.

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 beef soup cold holding at 44F. PIC states beef soup cooked the previous day at 12. Item was placed in walk in cooler to cool. Item never reached 41F within 6 hours. CDI, item discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato and cabbage cold holding above 41F. Top half was at 44F and bottom at 41F. Observed both containers filled past the fill line. EHS advised PIC to not fill containers past the fill line. CDI, top half of foods removed and placed in WIC to cool. Items reached 41F by end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open gallons of milk with no date mark. PIC states milk was opened on Friday. EHS explained to PIC that ready to eat foods held more than 24 hrs shall have a date mark. CDI, item date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef soup cooling in deep container. Item temperature at 45F. PIC states employees know not to fill container to the top when cooling. CDI, item discarded by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use utensils stored on floor. CDI, items relocated and stored off the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed toilet in women's restroom out of service. Need repair.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed large amounts of refuse around dumpster area. Need cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee not wearing gloves while chopping tomatoes. CDI-The employee stopped, and the tomatoes were discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bowls stored in the hand washing sink. CDI-The bowls were removed. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled, yellow spray bottle of sanitizer. CDI-The bottle was 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 fried chicken cooling on the fryer rack below 135F. CDI-The chicken was moved to the walk in cooler to finish the cooling process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach on the prep table next to the hand sink. Increase pest control methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on the ground under the prep sink. CDI-The chicken was in its original package and was removed to the walk in cooler. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. REPEAT.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no active managerial control over employees and the facility. Observed violations in hand washing, storage order of meat products, date marking, maintaining access to hand washing sinks, cold holding, and food being protected from contamination.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee coffee drinks without lids on the prep counters. CDI-The drinks were moved. *Drinks are acceptable as long as they are kept covered and away from facility food and equipment.

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 an employee unable to properly wash hands when asked. The employee began washing hands with gloves on. CDI-The employee was instructed to removed gloves and properly washed hands. *More training is needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed containers being stored in the hand washing sink, and boxes of product stored in front of the hand wash sink. CDI-The items were removed to allow for access to the sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above ready to eat foods in the prep cooler. CDI-The shrimp was moved to the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the flip top cooler holding food product above 41F. Discussed with the manager about purchasing a new cooler. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE COLD HOLDING IS AT 41F OR BELOW. REPEAT. Observed a container of cheese and beans cold holding at 61F. CDI-The product was quickly moved to the walk in cooler for rapid cooling. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in the walk in cooler without date labels. CDI-The items were properly back dated.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thin probed thermometer onsite. Their thermometer had dead batteries. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food exposed to splash from the hand washing sink. CDI-The product was removed. REPEAT. Observed a container of food stored on the ground in the walk in cooler. Ensure product is stored on shelving.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several containers with no handles stored in food product in the walk in cooler. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean equipment shelves. Ensure equipment is fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves to the cutting boards. They are no longer easily smooth and cleanable. Have resurfaced or replaced. REPEAT.

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 to the walls behind the stove area. Have cleaned. 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 tiles and missing grout to the floors around the 3-compartment sink and dish machine area. Have repaired.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water faucet without hot water turned on for handwashing in bar. -1- CDI - PIC turned valve on torestore hot water during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine at less than 50 ppm chlorine concentration during cycle. CDI - PIC primed sanitizer and concentration above 50 ppm. Dishes re-washed. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in flip top cooler at 52-54F. Thermometer inside reads 60F. Repair tech on-site within 20 minutes of beginning of inspection. -3- REPEAT VR no later than 10/10/2019 to ensure TCS foods in prep unit are cold holding at or below 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed no refrigeration or other means of actively cooling beans and beef on prep table and above cooling grid in flip top. CDI - Items placed in walk in to cool. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers at cook line out of original container without labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed squeeze bottle stored inside container of clean lettuce in flip top and dry goods stored inside splash zone of handsink near rear walk in cooler. -1- 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not contact undrained ice or water. Observed cut lettuce stored inside standing water in walk in cooler and in prep unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on food employees cooking and plating food. -0-

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 down inside ice with handle touching ice. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen bags stored directly on the floor in both storage areas. -.5-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed buildup inside deep grooves on prep mounted cutting board. 4-501.11 Maintain equipment in good repair. Observed out of service freezer. REPEAT -1-

5-501.17 Provide a covered waste bin in female restrooms. Observed several trash bins in female restrooms, but none have lids.

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 Observe owner bare handing carrots. CDI-Stopped and instructed to put on gloves. The carrots were also discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans and a metal strainer with food debris. CDI-The equipment was brought back to the dish machine for cleaning. REPEAT. *Improvement on cleaning of equipment, points decreased.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep cooler cold holding product above 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS PROPERLY HOLDING PRODUCT AT 41F OR BELOW. REPEAT.

4-501.11 Maintain equipment in good repair. Observed the rusted shelves in the walk in cooler. Have replaced. REPEAT. *The owner has replaced the burned out lights and the gaskets. Zero points taken today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the flip top cooler and to the shelves in the walk in cooler. Have cleaned.

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 to the walls behind the hand sink and the prep sink. Have cleaned.

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

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 the two employees not washing theirs hands when they become contaminated. CDI-Spoke to the manager about proper hand washing techniques.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of food product in the walk in cooler. Have properly covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the buildup on the inside of the ice machine. Have cleaned. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on two pans and one plate. CDI-The equipment was brought back to the dish machine to be properly washed, rinsed, and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed soup that did not fully cool down within the correct hours. The soup was at 53F. CDI-The product was discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep cooler holding foods above 41F. As of January 1, 2019 the cold holding rule has dropped to 41F or below. The cooler is holding food at around 44F-45F. Zero points taken today due to the cooler holding at the old temperature rule, however food product will be discarded and points taken if above temperatures during the next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed soup that cooled in a container that is too large to properly cool foods. CDI-The product was discarded. Smaller pans must be used in order to properly cool food down within the correct temperatures. REPEAT.

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 the ice scoop completely submerged in the ice machine. CDI-The ice scoop was removed.

4-501.11 Maintain equipment in good repair. Observed the shelves in the walk in cooler beginning to rust. Needs replacing. Observed a burned out light bulb in the hoodvents. Have replaced. Observed a torn gasket to the right door of the prep cooler. Have replaced.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handling lettuce with no gloves on. CDI-The employee stopped, washed hands, and put on a clean pair of gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the a wash cloth and a container stored in the hand wash sink. CDI-The items were removed. Do not stored items in the hand washing sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above vegetables in the walk in cooler. CDI-The eggs were moved to the bottom shelf. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside the ice machine and is contaminating the ice. CDI-The ice machine was turned off and the ice will be melted and the machine will be cleaned and sanitized. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed beans that did not cool within the proper time frame. CDI-The product was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling in a container that is too large to properly cool foods. CDI-The beans did not meet proper cooling times and was discarded. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food product stored on the floor in the walk in cooler. CDI-The containers of product were moved off of the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips onsite. CDI-Test strips were provided for use until more chlorine test strips can be purchased.

5-205.15 Maintain a plumbing system in good repair. Observed the drain underneath the dish machine not properly draining due to heavy buildup. Have cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above cooked chicken in the flip top reach in cooler. CDI-The eggs were moved to the bottom shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on the two large strainers, a small strainer and a grater. CDI-All items were sent to the dish machine for proper washing, rinsing, and sanitizing. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the flip top cooler holding product above 45F. The product was holding between 46-50F. It was found that the unit was turned up. CDI-The owner turned the unit back down.

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 fried chicken cooling on the counter below 135F. CDI-The chicken was placed into the walk in cooler to finish the cooling process.

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 the handles of the scoops stored in the dry storage product. CDI-The handles were moved out of the product. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the walk in cooler door and the middle door of the flip top cooler. The owner is working on having them replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed thorough cleaning needed to the shelves in the walk in cooler, the walls, floors and ceiling of the walk in cooler, the shelves in the dry storage area, the dry storage containers holding the sugar, flour, bread crumbs, and prep tables in the kitchen. Have cleaned. REPEAT.

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 heavy cleaning needed to the floors and walls of the facility. Have cleaned. 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 two burned out lights in the hood vents area. The owner stated that they are working on having them replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed two Servesafe certifications on the wall, but the employees were not at the restaurant.

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 put on a hair net and then begin preparing food without washing hands in between. CDI-Stopped the employee and instructed to wash their hands. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a lid stored ontop of the hand sink. CDI-The lid was removed. Do not store anything ontop or in the hand washing sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the small reach in cooler. CDI-The chicken was moved to the bottom shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and containers with food buildup. CDI-The plates and containers were sent to the dish machine cleaning. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the walk in cooler holding barely holding at 45F. THERE IS NO VIOLATION TODAY. **It is recommended that your walk in cooler be looked at in order to keep proper temperatures.**

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 two sauces, and pupusas past their date marking requirements. CDI-The product was thrown away.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scoops with their handles being stored in the sugar containers, and ice container. CDI-The scoops were removed.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the middle cooler door, and to the walk in cooler door. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the walk in cooler shelves and ceiling. Have cleaned. REPEAT.

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 to the walls and ceilings of the kitchen. Have cleaned. REPEAT.

2-301.14 When to Wash - P Observed an employee handle raw tilapia and then change gloves without washing hands- cdi employee stopped to wash hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touching avocado to plate with their bare hands- cdi discarded and employee put gloves on.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over jalapenos- cdi beef moved to the bottom shelf of the meat rack. The storage order looks so much better today- just be careful on the small containers now.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on plates, pans, lemon press', and other food contact surfaces- all sent to be rewashed. 4-702.11 Before Use After Cleaning - P Observed pots being washed, rinsed and then hung on the wall to dry with out being sanitized. cdi- third compartment was cleaned out and chlorine sanitizer was mixed there for staff to sanitize dishes that were just washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed salsa and chicken holding at <135F today- cdi chicken sent to walk in to begin cooling process and salsa was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items in the small make table holding at >45F today- cdi milk discarded. The rest of the items were put on time and used during the inspection for orders. Repairman on the way.

3-501.13 Use approved thawing methods. Observed yuca and raw pork thawing in standing water today- cdi both put back into the walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests today- much better than last time- mostly seen around the bar handsink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Toothpicks stored in a container with crumbs today.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Deep dark grooves are present on a few cutting boards. 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 both lemon press' with paint peeling- sent to be washed and instructed staff to get new ones- peel back paint so it is not loose before using these again until new ones can be ordered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Walk in racks have build up.

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. Build up on wall racks, walls, and cooler floors today. Observed dust build up on the ceiling and some grease build up- thank you for replacing the ceiling vent. Observed broken tile at the dish area and low grout in th is area where it is not flush with the floor. 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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drinks stoerd on prep surfaces- cdi drinks moved to below prep areas.

5-202.12 Provide at least 100F water at handsinks. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed <100F in the restrooms- vr in 10 days. Observed a blocked handsink at the bar and staff washing hands in the dump sink- cdi handsink unblocked during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed any raw meats stored over different types of veggies- not able to correct during inspection. VR on 10/26.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Soup was cooling from the night before and still had not reached <45F- cdi discarded by PIC during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 different batches of tamales with no dates- cdi newest batch back dated and oldest was discarded. Observed queso that was made on the 11th and it was stored between 41-45F- cdi product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed soup that had cooled overnight in a very deep portion inside of a plastic container- cdi discarded. Discussed the need the need for thinner food portions.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple vegatables stored on the floor of the walk in cooler- staff could not correct during inspection. VR by 10/23.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster's top lid was left open today- keep closed when not in use.

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. Build up on ceiling vent

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

2-301.14 Wash hands after activities that contaminate them. -P Observed employees handling raw meat and then handling ready to eat foods without changing gloves or washing hands. Employee stopped to wash hands to correct. Due to the kitchen sink not working well, tongs were placed into raw animal foods to keep employees from touching them when not needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed small make table holding foods at >45F today- TCS foods in the unit discarded except shrimp that was still frozen.

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 tamales, beans, cut cabbage, and other TCS foods that were made on Friday-Sunday and none had a date of making on them- all back dated by staff to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clorox and degreasor not labeled today- labeled during inspection to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed pests today on the floor and dead pests in the walk in freezer on the floor.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in teh walk in freezer and plaintains on the floor of the walk in cooler again. Picked up by staff during inspection to correct.

5-401.11 Capacity and Drainage - C Observed no pipe on the handwash sink in the kitchen- staff having to use a bucket- repair by 7/9.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open today and trash on the ground around it- trash is less than last time but needs to be picked up when spilled.\ 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some caulking that was done at teh walk in freezer but the wall is still damaged at teh dishmachine and the wall is damaged at the divider in the kitchen.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling cilantro with barehands- cilantro discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored over tortilla balls today.

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 multiple foods that had been cooling from the night before and had met 45F or less- cooling looked much much better. One pan of beans did not reach 45F by the inspection and it was made last night. Beans discarded by staff to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle labeled as sanitizer today and it was an unknown substance- dumped out today to correct. Observed hydrogen peroxide stored over the prep counter and microwave.

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 that had been cooled uncovered, in a metal pan, but it was a little too deep in the pan to cool completly within the time mentioned in #18-beans discarded.

3-501.13 Use approved thawing methods. Observed chicken and pork thawing at room temperature today. Chicken moved to walk in cooler and pork began to be prepped by staff.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests today in the door frame and on floor.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the flip top table. Observed rusted walk in racks. 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 a peeling lime squeezer today- discarded and a new one was put at the bar to correct.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a wall hole near the dishmachine. Observed a gap at teh walk in freezer where it meets the floor and a gap between the wall and door frame- close off all of these wall/floor gaps with caulk, baseboard, or some other substance that is smooth and easily cleanable.

Observed no one onsite with a manager's food saftey certificate. Observed a child in the kitchen- child removed to correct. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed tamales and slaw dated as made on 2/1 and was past 7 days allowed. Discarded to correct. Remember to date TCS foods in the make table too. 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 sanitizer and degreasor not labeled- labeled to correct. Observed air freshener stored next to coffee filters- spray moved to chemical storage today. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P

Observed salt, flour, seasonings adn sugar not labeled today. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed plantains and a contianer on the floor of coolers today. Store 6" off of floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed rusted walk in cooler racks that have peeling paint- replace or resurface. 4-501.11 Maintain equipment in good repair.

Observed no covered trashcan in the women's room. 5-501.17 Provide a covered waste bin in female restrooms.

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

Observed no light shield on lights above dishmachine and one light at grill is missing an endcap. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed no one onsite with a certified food protection manager's certification. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed a drink stored on the prep counter with no lid. Drink moved to the bottom shelf to correct. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed a pan stored in the handsink today and observed heavy boxes of fruit that had come in stored in front of the only kitchen handsink. Items moved today to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed a spatula being washed in the 3 comp sink and it was put on the stove as clean without sanitizing it(no sanitizer over there to use). Dishes began to be run through dishwasher after pre washing in the sink to correct. 4-702.11 Before Use After Cleaning - P

Observed two batches of beans that were made yesterday and still had not fallen below 45F. The middle of the product was warmer than the outside indicating a cooling issue. 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 Both batches of beans discarded today to correct.

Observed two soups and lettuce that was cut or made two days ago and they did not have a date on them. Both back dated during the inspection. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed eggs offered any way without an asterik with a health statement and observed no table tents warning customers of the heatlh risk. VR with in 10 days. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed beans that had been cooling over night uncovered and in a metal pan inside of the walk in cooler. These beans were in too deep of a portion to cool properly. Split these into thinner portions and keep them uncovered as observed today. Beans discarded. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed food stored on the floor in the walk in cooler and in the walk in freezer- foods picked up during inspection to correct. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed deli wrap and toothpicks stored directly next to the bar handwash sink- moved so they would not be contaminated by handwash splash. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed rusted racks and a rusted walk in door today. 4-501.11 Maintain equipment in good repair.

Observed no covered trash can in the women's bathroom. 5-501.17 Provide a covered waste bin in female restrooms.

Observed the grease trap lid open and the recycle bin lid open today. Observed trash on the ground around the dumpster. 5-501.113 Covering Receptacles - C

Observed build up on the ceiling vents. Observed broken tile on the floor and wall. Observed low grout around the dishwasher. 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 no cover on light above dish machine. 6-202.11 Light Bulbs, Protective Shielding - C

2-301.14 Wash hands before donning gloves and between gloves uses.-P Chef changed gloves without washing hands in between. CDI - Verbal reminder; chef washed hands before donning new clean gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Pan of raw beef stored in main kitchen handsink; no soap or paper towels at main kitchen handsink. Bar hand sink blocked by parts from drink dispenser. CDI - Soap and paper towels restocked; raw beef and drink machine parts relocated.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed tomatoes stored above ready to eat foods like cut peppers and onions. CDI - Cooler rearranged with correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw beef, raw chicken, cut tomatoes, lettuce, queso cheese all holding above 45F in flip top cooler. CDI - All discarded. VR - Will returen within 10 days to verify correction. Facility is not to use this cooler until repaired.

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 Ground beef cooling on stove top at 94F and raw chicken cooler in walk in freezer while tightly wrapped.

3-501.13 Use approved thawing methods. Frozen veggies fro use in papusa thawing in bag on counter top. CDI - Placed under running water in prep sink top thaw.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One food worker in kitchen prepring chicken with no hair restraint. Verbal correction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in solution that at 0ppm. CDI - Chlorine added to raise concentration to 200ppm chlorine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Two boxes of single service plates stored on the floor near the rest rooms. Place these on shelves.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. One wire strainer worn with broken wires. CDI - Discarded. Low prep cooler holding contents at 50-55F. Will return for VR (see number 20). Walk in cooler shelves have chipping piant and rust. Repaint or replace.

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

6-303.11 - Provide at least 2 foot candles of light at ware washing areas. Lights over three comp sink not funtioning. Repair.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed employees not informed of their reporting responsibilities as to illness or symptoms. CDI- left FDA employee health form in Spanish with PIC.

| 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Found cutting utensil stored in kitchen handsink. CDI- removed knife.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Uncovered containers of food in walk-in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw proteins stored over ready-to-eat food in prep cooler. CDI- raw proteins moved to lower shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found empanadas, potatoes, deli ham, opened milk not date marked. Allowed to mark empanadas. Milk and ham 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: Found pico dated 6/1. Found pulled chicken dated 5/3. PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found fried chicken in container cooling in dense volume. Spread out on tray and placed in freezer. Found fresh cut cabbage placed directly into prep cooler at 57 F. 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: Observed thin probe thermometer with no battery. Verification needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Food stored on floor of freezer.Bag of rice stored on floor in storage room.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Salsa cooling for 3.5 hours and still at 58F in center of container. CDI - Salsa separated into smaller portions and placed in ice baths in the walk in freezer for rapid cool down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Containers of raw beef in ow prep cooler holding above 45F. CDI - These were placed in walk in freezer for rapid cool down. Repeat violation.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer in spray bottle at bar above 200ppm; test strip bleached out. CDI - Diluted to 100ppm chlorine.

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 cooling in 5 gallon cambro with lid on and fried chicken cooling while tightly wrapped.

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

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. Scoops stored with handles in contact with dry goods like flour and sugar. CDI - Scoops reinserted with handles up.

4-501.11 Maintain equipment in good repair. Walk in cooler shelves becoming rusty and difficulty to clean. Clean and paint or replace.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed cucumbers and tomatoes stored above ready to eat foods like pickled onions and cut veggies. CDI - Cooler rearranged with unwashed vegges below ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in kitchen spray bottle testing at 10ppm. CDI - Remade at 100ppm chlorine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All TCS foods in flip top prep cooler holding above 45F. CDI - Items preped this morning such as slaw, cut lettuce, cut tomatoes, and pico placed in walk in freezer for rapid cool down; items left in unit since last night such as tilapia, chicken, beef, steaks, chorizo, and creamer were discarded. VR - Will return by 12-23-15 to verify correction. Do not store TCS foods in these units until repairs are made.l

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken tamales with no date in walk in cooler; staff indicated these were made on the morning 12-12-15. CDI - Back dated. Improvement noted from last inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop in sugar bin stored with handle touching sugar. CDI -Reinserted with handle up.

4-501.11 Maintain equipment in good repair. Both flip top prep coolers not maintaining required temperatures. Have units serviced.

6-303.11 Lighting intensity shall be at least 20 foot candles in areas used for warewashing. Repair lights above three comp sink that are not functioning. Lights are also not functioning in the women's rest room. Repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present with food protection manager certification during the inspection; certified manager arrived at end of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at only kitchen handsink. CDI - Staff restocked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Refried beans and enchelada sauce holding below 135F in steam well. CDI - Items returned to 165F+ after stirring.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cabbage, lettuce, pico, tomatoes, raw shrimp, raw chicken, raw fish, raw beef, and cooked chicken holding above 45F in low prep coolers/ flip tops. CDI - Recently preped items moved to walk in cooler for rapid cool down. All others discarded. Temperature adjusted in low prep cooler; remaining non-TCS foods returned to acceptable temps.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked chicken in low prep cooler with no date; staff seemed confused on prep date CDI - Discarded due to temperature violation. (See 20). 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 Chicherones dated 12-3-15 and holding at 43 in walk in cooler; dicarde should have happened on 12-16-15. CDI - Discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in spray bottle above 200ppm chlorine; test strips bleached out. CDI - Solution cut in half five times to dilute to 200ppm chlorine.

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 Lettuce, cabbage, tomatoes, and pico tightly wrapped in plastic while cooling. CDI - Plastic wrap pulled back to vent.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of peppers and corn stored on floor in walk in cooler. Relocate to shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths in kitchen stored on prep counter; wet wiping cloths behind bar are held in soapy water. CDI - Sanitizer made for front and back of house; all wet wiping cloths stored in sanitizing solutions.

4-501.11 Maintain equipment in good repair. Walk in cooler shleves becoming rusty and difficult to clean. Repaint or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food debris on walk in cooler shleves and splatters inside microwave. Clean all.

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. Wipe dust from walk in cooler ceiling.

6-303.11 Lighting intensity shall be at least 20 foot candles in areas used for warewashing. Repair lights above three comp sink that are not functioning.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one preset has food protection manager certification. This became a 2 point deduction January 1st 2014.

General Comment 2-301.15 Only wash hands in handwashing sink.-PF One employee rinsed hands in prep sink. CDI - Reminded employee that hands must be washed in the hand sink; hnads washed in the handsink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at kitchen handsink or in women's restroom. CDI - Papertowels restocked. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Kitchen handsink blocked by bunker used to stored plantains and onions. CDI - Bunker moved to allow access to handsink.

General Comment 3-302.11(A) Separate the different types of raw animal foods. -P Bowl of raw chicken stored on top of beef i the walk in cooler. CDI - Relocated.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cheese, raw chicken, and raw pork chops holding above 45F in flip top. CDI - All discarded; flip top temperature adjusted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Refried beans, cooked ground sausage, cooked chicken, slaw, and multiple salsas in walk in cooler with no date mark. CDI - Items correctly back dated. VR - Will return within 10 days to verify improvement of date marking.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in spray bottle at bar reading above 200ppm chlorine; test strips bleached out. CDI - Diluted to 200ppm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Only dial stem thermometer available. VR - Will return within 10 days to verify facility has thin probe thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two roaches in kitchen. Facility will continue to work with contracted pest control service provider. Recomend that facility does not leave dirty dishes in sink over night.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One food worker not wearing hairnet in kitchen.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Concentration of sanitizer in wiping cloth bucket at 0ppm chlorine. CDI - Solution remade at correct concentration.

General Comment 3-304.12 Store in-use utensils in food with handles out. Ice scoop and sugar scoop stored with handles contacting food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe clean splatters flrom inside microwave, on shleves, and covers on flip tops.

6-502.12 Floors, walls, ceilings shall be clean. Wipe splatters flrom FRP behind prep sink and dish area.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

3-301.11 Preventing Contamination from Hands - P,PF: Observed employee cutting melon without weraing gloves. Employee has acrylic nails.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside ice chute of big ice machine. CDI-cleaning during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed container of cooked foods not properly date marked.

3-501.13 Thawing - C: Observed frzen Tilapia being thawed in prep sink. Must thaw under cold running water, in cooler, or microwave as a part of the cooking process. Tilapia is frozen.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Discontinue storing container of food on floor under storage racks in walk in cooler and under storage shelves in kitchen.

4-602.13 Nonfood Contact Surfaces - C: Clean all shelving throughout kitchen including walk in cooler.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Finish ceiling in and at bar area. Repair wall in restrooms near mirror. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean walls at prep area(below). 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace rusted shelving.

2-102.12 Certified Food Protection Manager - C. An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. All foods shall be stored in order of final cook temperature. Observed raw chicken being stored above raw meat in the reach in prep cooler. CDI- raw chicken was moved to the bottom shelf.

3-501.15 Cooling Methods - PF. All foods shall be covered once they are cooled to 45F. Observed cooked chicken in the reach in prep cooler at 44F without a cover. CDI by instruction.

3-307.11 Miscellaneous Sources of Contamination - C. All spices shall be covered when not in use. Observed spices by the grill without a cover to prevent contamination. CDI- spices were covered.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. All equipment shall be kept in good repair. Observed a cracked gasket on the walk in cooler door.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Ob served a bottle of Nivea lotion being s stored above the reach in beer cooler. CDI- lotion was moved to employee belongings area.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction. R.

2-103.11 (M) Person in Charge-Duties - PF. Observed no employee health policy present. CDI- employee health policy template was given to PIC (Spanish).

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed an employee drink being stored on top of canned goods. Observed employee food being stored on the drink prep table. CDI- employee drinks were voluntarily discarded.

7-102.11 Common Name-Working Containers - PF. Observed no label on three of the sanitizing spray bottles. CDI- bottles were labeled with a marker.

.3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed a plastic bin of avocados being stored in the handwashing sink. CDI- container of avocados were moved to an adjacent food prep table.

2-402.11 Effectiveness-Hair Restraints - C. Observed no hair restraints.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

All foods shall be stored in order of final cook temperature. Observed raw eggs being stored over dough. CDI- eggs were moved to the bottom shelf.

All in use utensils shall be stored with their handles up and out of the food. Observed the ice scoop with the handle inside of the ice. CDI- ice scoop was turned upright.

All employee belongings shall be stored in a designated area. Observed an employee cell phone on the food prep table. CDI- cell phone was removed.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

All foods shall be stored at least 6inches off the floor in order to prevent contamination. Observed plastic water bottles on the floor. CDI- bottles were placed on a shelf.

Wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths on the food prep table. CDI- wet wiping cloths were removed.

All scoops shall be stored with their handles up and out of the food. Observed the handles of the flour being stored inside the flour. CDI- scoops were turned upright.

All employee personal belongings and foods shall be stored in a designated area. Observed a bottle of water being stored on top of the flour. Observed an employee purse being stored on top of the hot sauce. CDI- both drink and purse were removed and placed in a designated employee storage area.