ZAPATA`S MEXICAN RESTAURANT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed time stamp not correctly filled out for items stored on time in make unit. EHS observed stickers labeled TPHC but without the time. EHS observed proper time stamps for the cooked items above grill. EHS provided education. PIC stated items were placed into make unit same time as the cooked items. CDI - PIC was allowed to apply proper time stamp to items in make unit on time. EHS advised during future inspections items will be assessed based on temperature if time stamps are missing from unit or items will be required to be discarded. (1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed guacamole and slaw mix cooling at inadequate rates during inspection. EHS observed slaw uncovered and stretched into smaller pan but did not observed active stirring or monitoring during inspection. EHS observed guacamole covered tightly with plastic wrap. PIC discussed changes to cooling methods and EHS observed an improvement in methods from the last inspection. Items are being stretched into smaller containers, ice is being used as an ingredient for cooling, and items are being marked with temperature/time when the cooling process began. CDI - PIC uncovered guacamole and stretched on top thin pan to quickly cool, slaw was mixed and placed into RIF to quickly cool. (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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed a few flies by back door and dish machine area. PIC stated pest control will be contacted. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous clean pans stored stacked on top of each other still wet. EHS advised to stagger dishes/pans prior to stacking to ensure proper air drying prior to storage. (0)

4-502.11(A) Maintain utensils in good repair. EHS observed a few rubber spatulas in kitchen beginning to chip and break. CDI - PIC voluntarily discarded utensils. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed numerous cutting boards with heavy scoring creating a surface that is no longer easily cleanable. CDI - PIC voluntarily discarded cutting boards. (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. EHS observed non food contact surfaces of equipment and gaskets on make units and WIC soiled with black residue and food debris. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

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. EHS observed broken tiles in WIC floor and minor broken tiles throughout kitchen. EHS walked through kitchen to point out areas were improvement was needed. 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.EHS observed food debris throughout kitchen floor where grout is missing or tiles are broken. EHS observed food residue on walls around dish machine area. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous items prepared from the previous day left uncovered in WIC. EHS advised once food has finished cooling it should be covered when in storage. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed three large cambros of shredded queso cheese. Facility will shred this cheese , then cool in WIC. EHS observed cheese above 41F (see temp chart). PIC stated temperatures had been checked this morning but not of the cheese. CDI - Due to not knowing how long the cheese was above 41F, PIC elected to voluntarily discard items. REPEAT. (3) 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed top of make unit held on time. Time stamp stated food within top of unit would need to be discarded at 3pm. At 3:22pm EHS intervened and requested PIC discard items. PIC stated they were finishing up orders and would discard after. EHS advised that food held on time shall be discarded prior to exceeding the four hour limit. CDI - Items were voluntarily discarded and make line was refilled. (1.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed salsa, queso, guacamole, and slaw mix cooling in WIC. After thirty minutes EHS observed no change in temperature for all of these items. EHS observed these items cooling in large quantities and did not observe active stirring or monitoring during this time. CDI - PIC added ice and stirred salsa, reduced amount of food cooling in pans, and actively stirred items. EHS verified cooling rates were adequate prior to end of inspection. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed shelving throughout kitchen accumulating dust and residue. Increase cleaning frequency to avoid accumulation. (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. EHS observed broken tiles in WIC floor and minor broken tiles throughout kitchen. EHS walked through kitchen to point out areas were improvement was needed. 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. EHS observed flooring in WIC accumulating food debris and residue. Increase cleaning frequency to avoid accumulation. **EHS will not escalate points due to different facility issue and to allow more time for facility to fix. (0.5)

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing sign by back hand sink. CDI - EHS provided PIC with hand washing signs. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo and cooked onions above grill sitting at room temperature. PIC stated these items are used for tacos and heated to order. EHS observed these TCS foods under 135F (see temp chart). CDI - PIC stated items will be held on time moving forward. PIC verified cook time with food employee and placed four hour hold sticker for each item. EHS provided TPHC form for items. (0) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken tenders held in RI cooler next to make unit above 41F (see temp chart). EHS observed ambient temperature of unit at 46F. PIC stated repair technician will be contacted for repairs. Chicken was voluntarily discarded. All other TCS foods were moved to WIC for storage. 3- day VR required. (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 .

3-501.18 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). EHS observed three containers of cut tomatoes in WIC and salsa prepared today in reach in of make unit without proper date marking. CDI - PIC verified prep time with food employee and EHS allowed PIC to label items with correct date. (0) 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. EHS observed all items in top portion of make unit held on time. EHS observed proper time stamps but written procedure failed to include all items held on time. Facility has added numerous items to TPHC but have not reflected correctly on form. CDI - EHS provided new TPHC forms and assisted PIC in filling out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P EHS observed two containers of shredded cheese in reach in cooler. PIC stated these items were prepared earlier in the morning and were cooling. A second PIC arrived and stated these items are actually held on time and showed EHS the time stamps on sticker. EHS stated that items placed on time shall start at 41F and cannot begin when actively cooling. EHS stated item would need production time as start time to account for when the food was removed from cold holding. PIC stated they were unaware of procedures. CDI - PIC verified time cheese was cut, PIC removed cheese from time, and placed in WIC to cool within time parameters before placing on time. (1.5)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray hose and container by back prep sink area. Container was unlabeled; PIC stated this container was filled with floor cleaner. CDI - PIC labeled container. (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 EHS observed numerous items actively cooling in large covered containers. EHS observed no temperature change after 30 min. CDI - PIC removed lids and portioned cooling foods into smaller containers to effectively finish cooling within time 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing in WIC labeled to be remove from ROP when thawed. EHS observed fish thawing still in ROP. CDI - PIC removed fish from ROP to continue thawing. (0.5)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of flour stored on floor in back prep area. CDI -PIC moved flour sic inches above floor. (0)

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair for two door RI in front of grill. Replace. (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. EHS observed burnt wall covering behind steam well, flooring throughout kitchen missing grout or tiles, holes present in wall by dish machine, and AC vent above dish machine corroding. Repair. REPEAT. (0.5)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw chicken and shrimp cooling in cold drawer where unlikely to reach 41F at proper rates. CDI- PIC relocates items to WIC to finish cooling. (-0.5)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw fish, chicken, and ground beef thawing in water above 70F at prep sinks. CDI- PIC ceases thawing and returns items to WIC. EHS reviews proper thawing methods and reminds staff to ensure ice is added to items thawing at prep sinks during hot weather months. (-0.5)

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 debris on wall and corners of counter top at front of kitchen. Increased cleaning frequency advised. (-0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp in cold drawer stored in undrained ice water. CDI- EHS explains why raw shrimp cannot be stored with undrained ice, but cooling queso (in which water becomes part of the recipe during cooling process) may. PIC removes shrimp from container of undrained ice. (-1)

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 white table with chipped wood and peeling paint used for store trays and single service articles beside chip dispenser at front of kitchen. Replace deteriorating table which can no longer be sanitized at earliest opportunity. (-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 staining and food debris in gaskets inside various cooling and hot holding equipment. Clean or replace gaskets at earliest opportunity. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in front RIC at 44F. PIC states milk was recently in use and now cooling. EHS explains to PIC that milk must be maintained at 41F or held on TPHC. CDI- PIC moves milk to WIC for rapid cooling. REPEAT. (-1.5)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw shrimp in undrained ice water inside cold drawer. CDI- PIC removes shrimp from ice, states they will not store it in undrained ice going forward. (-0)

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 knife stored with blade between counter and wall. CDI- PIC bring knife to ware-washing for cleaning and sanitizing. (-0)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored behind raw beef inside cooling drawer. CDI-PIC rearranges contents of cooling drawer so chicken is at the front. (-0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in RIC at 51F. CDI- PIC voluntarily discards milk. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed both fryer baskets in need of replacement, with corrosion to metal and structural integrity compromised. Replace at earliest opportunity. (-.5)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed unwashed vegetables stored directly over RTE food in reach in cooler. CDI PIC corrected storage order. -1.5 points For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed kitchen knives being stored directly on soiled cutting board. CDI PIC placed knives in dish pit to be washed. -0 points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and beef in reach-in freezer stored with ready to eat foods as well as improperly stored by cook temp. These items has been taken out of original packaging and rewrapped. CDI-PIC moved foods to approved storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed very full pan of raw chicken/juices stored in same drawer as raw beef and shrimp with high probability of cross contamination of raw proteins. Recommended to PIC that he notify employees to not overfill containers of raw meat stored in same drawer to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice and slaw with diced tomatoes in large containers in walk-in cooler above 41F. Items were cooling after prep but not meeting cooling rate during inspection. Second temperature was taken about 30 minutes later with no temperature change observed. CDI- PIC placed slaw into smaller, shallower metal pans and placed back into walk-in cooler. Rice was uncovered in ventilated metal pan and placed bacon onto a new ice bath. Observed beef in bottom prep unit at 74F that was prepared around 1pm today. CDI- Item was placed uncovered into reach-in freezer to quickly cool. Observed cooked pulled chicken on prep table below 135F. Begin actively cooling TCS foods (ice bath, ice wands, refrigeration) once food temperatures enter danger zone (134F-42F). CDI-Chicken was placed into walk-in cooler uncovered in shallow metal pan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen and back prep area. Keep working to prevent and eliminate pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep surface on hot hold line. CDI-PIC placed wet cloths in sanitizer solution of 100ppm chlorine.

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 single service aluminum to-go bowls being stored incorrectly with food contact surface exposed. CDI-items were inverted to prevent contamination.

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 of food debris throughout kitchen.

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 ice scoop stored directly on counter top beside ice machine, observed sugar scoop with handle submerged in sugar, and observed tortilla chip scoop stored on top of glove box.

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 holding stagnant water and debris near dish machine. Repair. 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 of food debris throughout kitchen floor and on walk in cooler flooring.

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 raw chicken being stored above raw pork in the WIC. CDI-pork was moved to another part of the shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed cut cabbage cooling in the reach in cooler while covered. CDI-cabbage was uncovered and moved to the WIC to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration below 50ppm. CDI- sanitizer was disposed of and new concentration was 100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes.

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 single service items being stored incorrectly. CDI-items were inverted to prevent contamination.

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 large kitchen spoons and ladles stored hanging on wall near grill with food debris. CDI-PIC relocated spoons and ladles to dish machine to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed metal container of guacamole out of cold holding temperature in prep cooler (see temperature chart). PIC stated that guacamole was prepared 2 hours prior. CDI-PIC relocated guacamole to walk in cooler for proper cooling. -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 heavy grease and organic buildup on non food surfaces of equipment throughout cook line. Observed buildup on gaskets of reach in coolers and low boys and on non-food surfaces of other equipment items. Clean frequently to prevent buildup. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large metal container of shredded lettuce in flip cooler well above the fill line and out of cold holding temperature (see temperature chart). PIC stated shredded lettuce was prepped within 30 minutes prior and placed in flip cooler to continue cooling. CDI-PIC separated shredded lettuce into two shallower containers and placed in walk in cooler for rapid cooling.

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 containers of bacon wrapped shrimp cooling in walk in cooler with tight plastic wrap and stacked. PIC stated items were prepped an hour ago. CDI-PIC unstacked bacon wrapped shrimp, vented wrap, and placed in reachin freezer to continue cooling. -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 heavy grease and organic buildup on non food surfaces of equipment throughout cook line. Observed buildup on gaskets of reach in coolers and low boys and on non-food surfaces of other equipment items. Clean frequently to prevent buildup. -REPEAT VIOLATION-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring throughout back of house areas. Low grout lines holding stagnant water and debris. Holes in FRP of various wall surfaces. Repair. -REPEAT VIOLATION-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverage stored at server clean dish area. CDI-PIC discarded employee drinks. -REPEAT VIOLATION-

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 shell eggs stored directly above queso. CDI - eggs relocated to bottom shelf. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed tamales stored directly under unwashed bulk produce in walk in cooler. CDI - tamales relocated to alternate shelf.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed shredded cheese cooling in WIC at 45f at 2:15 still at 45f at 2:45. Cooling rate of 0 degrees per minute. CDI - cheese spread into shallow pans and uncovered to quickly chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed black beans holding on serving line at 117f. CDI - beans discarded as they had been in holding longer than 2 hours.

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 various house made sauces and shredded cheeses cooling in deep lidded containers in WIC. CDI - foods spread into shallow containers and uncovered to quickly chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bulk flour stored directly on floor in dry storage area. Do not store food on the floor.

4-501.11 Maintain equipment in good repair. Observed interior drop plate of ice machine detached repaired with duct tape. Repair using proper methods and remove duct tape. Observed wire strainer damaged with detached wires. Observed damaged gaskets on WIC door.

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 heavy grease and organic buildup on non food surfaces of equipment throughout cook line. Observed buildup on gaskets of various coolers and on non-food surfaces of other equipment items. Clean frequently to prevent buildup.

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed grease trap at dish area not properly maintained with gaps/holes present in lid exposing waste and foul odors to kitchen area. Repair. Verification required within 3 days.

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 throughout back of house areas. Low grout lines holding foul water and debris. Cracked/broken/missing floor tiles especially near dish area. Holes in FRP of various wall surfaces. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverage stored mixed with utensils. Store employee food and drinks away from food and utensils.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in the 3-comp sink to have a concentration of 50ppm. CDI-sink was refilled with sanitizer so the final concentration was 200ppm.

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 prepped corn, cut cabbage, and lettuce cooling inside of reach in cooler. Observed rice cooling in large quantity in walk in cooler. CDI - PIC moved items to walk in cooler to rapidly cool. Rice was split into two pans and moved to freezer to rapidly cool. - 0.5 -

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 employee ice scoop stored in contact with ice at server station. CDI - Scoop removed. - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed server fill up bucket with water from handsink. CDI - Educated employee on using handsinks only for handwashing. Employee removed bucket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce, cut cabbage, and salad mix maintaining temperatures 44F-53F in reach-in unit. Items just prepped. CDI - All items taken to WIC for cooling. Items have dropped 2 degrees in about 10 minutes. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers (big and small) with sticker residue still on them but stored as clean. All food contact surfaces must be smooth and free of debris. CDI - Items sent back for rewashing. Consider dissolvable labels.

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 shredded lettuce in cooling process in WIC but item only cooled 1 degree in 22 minutes (rate of 0.045 degrees per minute). Items cooling from room temperature must cool at rate of 0.12 degrees per minute. CDI - Ice was poured into the container of lettuce. Item dropped 8 degrees in 16 minutes. No signature needed due to COVID-19 guidelines.

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 missing ceiling tile in the wait station area. Obseveved several water damaged ceiling tiles in the wait station area. Observed large hole in the wall near the tall hot box. 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 vent cover with heavy dust over service area. Observed walls and floor in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans soiled with debris but stored as clean. CDI - Items sent back for rewashing.

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 cole slaw, pico de gallo, and mashed potatoes in prep unit that were prepared yesterday, but were dated with today's date. CDI - Labels on items corrected.

2-102.12 Certified Food Protection Manager. Observed the PIC had an expired certified food protection manager certificate.

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 two pans of queso that were cooked and cooled yesterday at 44F - 45F in the walk in cooler. Ensure TCS foods cool to 41F or below within the proper cooling parameters. CDI- Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in a cooler drawer cold holding at 48F. Some items in the prep cooler were cold holding above 41F. See temperature chart. All items in cold hold must be maintained at 41F or below. CDI- Items moved to walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two pans of queso that were cooked and cooled yesterday above 41F in the walk in cooler. Cool queso in smaller portions, queso should also be stirred during the cooling process. CDI- Discarded.

4-502.11(A) Maintain utensils in good repair. Observed cutting boards with deep scarring. Resurface or replace cutting boards when they are no longer smooth and easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris accumulation on the shelves in the bottom portion of the prep cooler and the cooler drawers. Cleaning needed. Repeat violation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee donning gloves to handle food without first engaging in a handwash. Be sure employees wash hands at a kitchen handsink before donning gloves. CDI- Employee removed gloves and washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a wet towel stored in a handsink. Ensure all employees know handsinks can be used for nothing other than handwashing. CDI- PIC removed towel from handsink. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at one handsink. CDI- Handwash sign provided to facility 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 several red and yellow squirt bottles holding items used to make desserts. Label these squirt bottles as contents cannot be easily identified. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on shelving, racks, and equipment throughout facility. Increase cleaning frequency. Repeat violation.

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 general cleaning needed on floors and walls throughout facility. Increase cleaning frequency. Repeat violation. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one missing ceiling tile above the dry storage area. Replace tile.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on a pitcher, several pans and a couple plates stored on the clean equipment rack. CDI-All items were brought back to the dish machine for proper washing, rinsing, and sanitizing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed faded labeling to the chicken base and the salt. CDI-The two containers were relabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep counters and on the shelves in the walk in cooler. CDI-All cloths were removed. REPEAT. *When wet wiping cloths are not in use, they should be stored in a sanitizer bucket, placed into dirty laundry and kept dry and clean.

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 scoop handle to the sugar bin stored in the food product. CDI-The handle was moved out of the product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting boards in need of resurfacing or replaced. It is no longer smooth and easily cleanable.

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 shelves in the walk in cooler and the prep cooler and the shelves containing the clean plates at the cook line. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the faucet and leaking onto the ground underneath at the dish machine sink. Have repaired.

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 floors 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 missing grouting and damaged tiles at the cook line. Have replaced and regrouted. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater stored on a back dry storage shelf and a container of gum sitting on the shelving above the hot holding units. CDI-Both items were removed. Create a designated location for employees to store personal items.

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 food employee handle clean utensils using same gloves used to handle soiled utensils. Employee did not change gloves between soil and clean utensils, no hand wash was observed. CDI, employee corrected by instruction, food employee changed gloves and washed hands.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed shrimp ceviche without disclosure on menu. CDI, disclosure added to menu during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects such as flies and fruit flies in main kitchen, as well as in bar and dining areas.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, not in sanitizer.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout in need of cleaning. Observed shelving with significant 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. Observed floors, and walls in need of cleaning. Especially under, around and behind equipment. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed chipped tile throughout kitchen, and in walk in cooler. Observed new tile in some areas. PIC stated improvements are continually being done. Points not escalated do to work currently being done.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed creamers and washed produce being stored below unwashed produce. CDI PIC rearranged order and storage order chart provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chili rellenos hot holding below 135 degrees. CDI Product was discarded due to time/temperature parameters.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in bar area. Make sure to have pest control address.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replaced. Make sure to replace/resurface when no longer able to clean effectively. 4-502.11 (C ) Maintain air thermometers in good repair and accurate. Did not observe any air thermometers in units on line. Make sure to provide air thermometers in units to ensure holding correct cold holding temperatures. CDI PIC placed air thermometer in units.

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 debris under equipment on the floor. Make sure to increase cleaning frequency. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed food establishment has replace majority of cracked tiles; continue with repairs to ensure floor is smooth and easily cleanable. Observed wall coving in prep area and back room not smooth and easily cleanable (using concrete to fix coving). Make sure to floor, walls and ceilings are designed and contructed to be smooth and easily cleanable. REPEAT Points back out due to food establishment making strides with repairs.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing same gloves while in office, out to walk in cooler, touching trash can and then proceeding to touch food contact surfaces. CDI Food employee stopped and directed to remove gloves and wash hands. Directed PIC to instruct employees to only wear gloves when needed. Overall glove usage and hand washing very good today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some bowls, plates, and pans stored as clean with minor food debris. Make sure to increase cleaning frequency. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle and bucket for chlorine reading greater than 200 ppm where test strip was turning purple than white. CDI Demonstrated to PIC how to make sanitizer solution and containers were dumped/diluted. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles not labeled and one bottle unable to identify solution. CDI PIC dumped liquid and other bottle was labeled for degreaser.

4-501.11 Maintain equipment in good repair. Observed back reach in unit tilted on side; not standing up properly. Make sure to keep in good repair. REPEAT *PIC said wheels have been ordered and unit has been worked on; however last inspection stated if not fix points will be deducted.* 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacing/resurfacing. Make sure to replace/resurface when no longer able to properly clean and sanitize.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink leaking underneath; make sure to keep in good repair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 tiles and floor throughout. Make sure to keep in good repair. Observed wall coving not smooth and cleanable in prep area and ware washing. Make sure to design, constructed and install so they are smooth and cleanable. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle too strong for chlorine concentration where test strip turned purple to white. CDI PIC will have bottle diluted. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plates and bowls stored as clean with food debris on it. CDI Items returned to ware washing.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce being placed in flip top unit still above 45 degrees. CDI PIC moved lettuce to walk in cooler for rapid cool down. Do not use flip top units for cooling product down; flip top units are designed to maintain the temperatures.

4-501.11 Maintain equipment in good repair. Observed back reach in unit tilted on side; not standing up. Make sure to keep in good repair. REPEAT Points not increased; PIC is working to replacing unit. IF not replaced/repaired within next inspection points will be deducted.

| 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 tile and floor throughout. Make sure to keep in good repair. REPEAT. *Can see progress made with cracked tiles and floor.**

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 steak carne, cole slaw, and some pico de gallo marked today that was prepared yesterday. CDI Items were corrected to reflect the preparation date.

4-501.11 Maintain equipment in good repair. Observed reach in unit tilted and not standing correctly. Few rusted shelves. Make sure to keep in good repair. REPEAT PIC has made some major improvements to facility regarding good repair; points not escalated due to working towards fixing all issues; if seen in next inspection full points will be deducted.

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 tile and floor throughout. Make sure to keep in good repair. REPEAT.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. The PIC shall ensure that employees are effectively washing their hands, using proper methods to cool down product, employees are properly sanitizing and cleaning multiuse equipment and utensils, and food coming from a approved source. No control in restaurant. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P 2-301.14 Wash hands after activities that contaminate them. -P REPEAT Observed food employee touch face wearing gloves while doing food preparation. CDI Food employee directed to removed gloves and wash hands. Observed food employee going from dirty to clean without washing hands at ware washing. CDI Food employee stopped and directed to wash hands.

3-201.11 Use food from approved sources only. -P During inspection, observed a man in a van with avocado, heavy cream, and veggie in van. Man was unable to produce records as a approved source. Man left establishment, said he was meeting someone else. Spoke to PIC that food establishment has to buy from a approved source only.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food not covered in reach in units and walk in cooler. CDI Spoke to PIC; items need to be protected. All items were covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees wearing gloves while at ware washing going from clean to dirty. CDI Food employee stopped and directed to discard gloves and wash hands. Observed food employee wearing gloves while touching face. CDI Food employee directed remove gloves and wash hands. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed dirty spoon being used for dispersing salt. CDI Spoon removed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed equipment, plates and utensils stored as clean with significant food debris. CDI All items returned to ware washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black debris in walk in cooler. CDI PIC will have it broken down. **When coming into establishment, observed a significant amount of food contact surfaces dirty. Food contact surfaces need to be cleaned every 4 hours.

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 big pot of chicken broth prepared last night and cooled still above 45 degrees. CDI Broth voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pot of chicken broth in walk in cooler cooled from last night still above 45 degrees; use a large pan that will not cool properly. CDI Product was discarded. Make sure to use a effective cooling method. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices not labeled. Make sure to label all working containers of food/food ingredients if not easily recognizable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats and flies in food establishment. Make sure to increase pest control. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. Make sure to keep closed during operation. REPEAT

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Raw poulty and raw fish received in ice may remain in that condition while being stored. Observed shrimp being placed in ice water bath. CDI Spoke to PIC, explained only way can be stored on ice if received on ice.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on food preparation counters. Make sure to store in sanitizer solution once wet. CDI Towels placed in sanitizer. REPEAT.

\4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of equipment/utensils. Make sure to spread so sanitizer works effectively. REPEAT. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed silverware at server station with food contact surface upwards. Make sure to store so contamination of food contact surface will not occur.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service not protected laying on shelves with food debris. Make sure to store protected.

4-501.11 Maintain equipment in good repair. Observed cooler in back room tilted. Make sure to keep in good repair. Observed rusted shelves being hung up with string. Make sure to keep in good repair. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards not longer able to be cleaned properly. Make sure to replace. REPEAT. 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 cracked equipment/utensils. Make sure to replace. Observed food establishment using aluminum to line shelves. Needs to be smooth, easily cleanable and nonabsorbent. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris on nonfood contact surfaces throughout establishment. Increase cleaning frequency. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink not properly mounted to wall. Need to fix.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed hose turned on and hooked up to can wash. CDI PIC turned off and unhooked. 5-403.11 Approved Sewage Disposal System - P Sewage shall be disposed of through an approved facility that is a public treatment plant. Observed can wash outside backing up with tomato/greast. Make sure to not dispose of grease down drains.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors open. Observed litter/debris at dumpster area. Need to keep doors closed and debris/litter to a minimum.

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 tiles and grout throughout establishment. Make sure to keep in good repair. REPEAT 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in walls patched with absorbent insulation throughout establishment. Make sure to use smooth, cleanable and nonabsorbent materials.

6-303.11 Intensity-Lighting - C Dim in bar and back area. Need to place more lighting per food code.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Person in charge does not have control over establishment. Please see report regarding other key violations.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage without a lid being stored in front of grill in a raw meat pan (empty) above a shelf of sauces. CDI Employee beverage discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee breaking dirty equipment/utensils down, take to ware washing then go to walk in cooler and donn gloves. CDI Food employee directed to discard gloves and wash hands. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed significant food debris in handsinks and drain full of food debris. CDI Spoke to PIC regarding this; will retrain staff and clean handsinks. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw shell eggs being stored in a container of mozzerella cheese. CDI Container was discarded. Observed unwashed produce being stored over ready to eat foods in walk in cooler. CDI PIC and food employee rearranged and corrected during inspection. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of cabbage being stored on top of shredded beef directly. CDI Beef was discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large container of broth for chicken cooling not meeting the cooling parameters without interruption. See temperature chart. CDI Container was placed on ice bath and active stirring occurred.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of chicken breast, chile releno, and pan of tortilla wraps holding below 135 degres. CDI Items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of shredded chicken cold holding on shelf above45 degrees. CDI Shredded chicken was moved to walk in cooler for rapid cool down.

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 container of beef prepared 2 days prior without a date marking. CDI Item was allowed to be backdated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of broth for chicken cooling in walk in cooler. Container was extremely large and plastic; not a good cooling method. CDI Container put in ice bath and active stirring. Please see temperature chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen. Make sure have pest control address and keep doors closed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several wet wiping cloths on food preparation counters when entered food establishment. Make sure to keep wet cloths in sanitizer bucket. Observed soiled wiping cloths laying on food/non food contact surfaces. Once towels become soil, laundered.

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 utensil handles laying down on top of food ingredients. Observed large bowls being used as a scoop without a handle. CDI Both utensils removed. Make sure to use a utensil with a handle if being stored in container and keep handles off the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to spread out so equipment/utensils will air dry and sanitizer work properly. REPEAT.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed rusted shelves throughout establishment and uncovered food being stored below/above. Make sure to keep in good repair. REPEAT Observed cuttting boards that are no longer capable of being cleaned effectively. Make sure to replace/repair. REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food establishment using drink coolers for holding potentially hazardous items (cheese, salsa etc). Drink coolers are not approved for holding PHF in this capacity. Please use approved equipment.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Warewashing equipment should be cleaned every 24 hours, prior to use and as often as needed to avoid accumulation. Observed cleanside of baseboard and inside of warewashing with food debris/lime buildup. Increase cleaning frequency. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris throughout facility; on reach in unit doors, shelving, gaskets etc. Make sure to increase cleaning frequency. 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 missing tiles, cracked tiles, and grout throughout kitchen. Observed openings on walls in kitchen near hand washing sinks. Make sure to keep in good repair. 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 splatter on walls throughout establishment. Make sure to keep clean; increase cleaning frequency. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on food preparation counter. CDI Employee cell phone moved. Make sure to store employee possessions in a manner where single service, equipment, utensils, food etc can not become contaminated.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several food employees donning gloves without washing hands; after coming from walk in cooler and ware washing. CDI Food employees instructed to wash their hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon entry to food establishment, observed containers being stored in hand sink. CDI container removed. Observed same food employee rinsing thermometer in hand sink and dumping containers in hand sink. CDI PIC spoke to food employee regarding only hand sinks shall be used for washing of hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes being stored over ready to eat steak and beef. CDI PIC will rearrange to move unwashed produce. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in walk in cooler not protected. Make sure to cover food especially with racks rusting and food debris. CDI Food covered.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed equipment, utensils, plates and soup bowls deemed as clean with food debris. CDI All items returned to ware washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bin with food debris and straw in it. CDI Ice bin drained and cleaned.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf PIC informed food in flip top unit was kept on time. Upon entry to food establishment, observed pans of tomato, pico de gallo, cheese and salsa that were kept on time not discarded from previous day. CDI Everything discarded. After speaking to PIC, flip top unit has been on time since 2014 due to old flip top not working correctly. They have since then replace flip top unit; will not keep things on time anymore due to new flip top unit holding food below 45 degrees.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed several menus not marked with asterisk for eggs. CDI PIC marked menus for eggs and informed new menus being printed this week. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of pure bleach labeled as oven degreaser and cleaner. CDI Bleach was dumped. Make sure toxic substances are labeled with correct chemical.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on food preparation counters. Once wet, make sure to store wiping cloths in sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plates, cups, and equipment. Make sure to allow food contact surfaces to air dry so sanitizer is working effectively.

4-501.11 Maintain equipment in good repair. Observed throughout establishment, rusting and chipping of shelves. Observed wired shelves being held up with wire and strings. Observed split gaskets throughot eastablishment. Make sure keep equipment in good repair. REPEAT. 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 equipment and pans cracked, chipped and not smooth. CDI PIC said would replace and throw away cracked food contact surfaces. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards need to be resurfaced. REPEAT.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Warewashing, drainboards etc shall be cleaned before use, as often as needed to prevent contamination of equipment, and every 24 hours. Observed clean side of drainboards with food debris. CDI PIC had clean drainboard cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on drying racks, racks in walk in cooler, flip top units, gaskets and containers holding utensils. Make sure to increase cleaning frequency.

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 splatter throughout on walls behind flip top units, food preparation counters and ware washing. Make sure to increase cleaning frequency. 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 cracking of tiles throughout kitchen and walk in cooler. Observed grease trap with holes on top of cover and not smooth. Observed light out in hood.Make sure to keep in good repair.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Asterisk missing from carne asade on dinner menus. CDI - Staff began adding asterisk with sharpie. Improvement noted; some menus already corrected but not all.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket stored on floor next to hot box. Relocate to low shelf.

4-501.11 Maintain equipment in good repair. Shelves in walk in cooler have chipping paint and rust. Also, wire shelves throughout being held up by wires and strings. Secure shelves as intended by manufacturers. Several split gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are in need of resurfacing.

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. Install covers over holes in top of grease trap at three comp sink and repair/replace broken floor tiles throughout kitchen.

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 Employee recontaminated hands after washing by touching faucet handles with bare hands. CDI - Vebal reminder to use a barrier when touching the handles; hands rewashed using pape towel to turn off faucet.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee donned gloves then contaminated gloves by handeling cell phone. CDI - Gloves removed and hands washed before donning new gloves.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside soda gun nozzle. CDI - Cleaned during the inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several plates and fajita pans visibly soiled and stored as clean. CDI - All sent ot dish area for reprocessing.

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 One pan of refried beans cooled over night and stil at 48F. CDI - Discarded. Two other pans at 43F from the same batch. Improvement noted from last 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 No date on cut lettuce in flip top cooler. CDI - Back dated. All other item in facility correctly dated. 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 Beans holding at 43F and on day 5. CDI - discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Dinner menu missing asterisk to link consumer advisory to carne asada. VR - Will return with in 10 days to verify correction.

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 Refried beans cooling in pans placed side by side; insulating the middle pan. CDI - Center pan discarded due to cooling time violation. See number 18. Improvment from last inspeciton.

6-202.13 Properly locate mechanical insect control devices. Fly strip hanging from ceiling over bulk dy goods. CDI - Removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Two employees observed wearing bracelets while working with food. CDI -Both removed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitize bucket stored on floor at server station by hot box. Elevate with plastice drink crate or other effective means.

4-502.11(A) Maintain utensils in good repair. Wire strainer becoming freyed fom heavy use. Discaded. 4-501.11 Maintain equipment in good repair. Shelves in walkin cooler have chipping paint and rust. Also, wire shelves throughout being held up by wies and strings. Secure shelves as intended by manufacturers. Several split gaskets.

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

5-205.15 Maintain a plumbing system in good repair. Faucet at three comp sink and drain at hand sink leaking; faucet at steam table leaking into sauce. CDI - Drain tighhtened; sauce covered. Repair leaking faucets.

5-501.111 Keep storage areas and bins for waste in good repair. Clean inside trash cans.

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. Clean floors under equipment throughout. 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. Install covers over holes in top of grease trap at three comp sink.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light intensity by bar below 50 ft candles. Also, repair non-funtioning light pannel at entance to kitchen from dinning room. .

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC unable to check units and catch unit that was turned off since yesterday and leaving TCS foods out of temperature.

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 start handling utensils without handwashing after first coming in for work. CDI hands washed. 2-301.14 Wash hands after activities that contaminate them.-P. Observed employees wash hands then handle soiled faucets without a barrier. CDI hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink that was filled with dishes and employee use sink to rinse rag. CDI items and activities moved to a different area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw pre-breaded chicken above chile rellanos and raw steak over RTE sauce in reach in units. CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloves to handle soiled dishes then clean dishes. CDI gloves changed and hands washed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee use thermometer without cleaning with sanitizer. CDI thermometer cleaned. Repeat. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans, mini plates, plastic chip covers, hotel pans, and ladle that was soiled with food debris. CDI items moved to sink for cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed 3 hotel pans of refried beans that was at 49-47F from the night before. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed salsa unit not turned on and holding TCS foods above 45F and beef carnitas that sat on ledge above grill overnight at 78F. CDI item discarded. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed refried beans that was in the walk in stacked high in container and covered and stacked on top of each other. CDI items discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple handles and bowls used as scoops stored in food throughout facility.

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 plastic container heavily cracked and chip containers that were cracked. CDI containers discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill area, doors and interior of reach in units, racks throughout facility, and gaskets in need of cleaning. Repeat.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors, walls by bar area, back prep area, and by serving line in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handsinks in need to be recaulked to wall and gaskets soiled with debris, and metal shelves in hot box in need of replacement.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light intensity by bar below 50 ft candles. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P. Observed employee wash hands for 2 seconds without soap. CDI hands rewashed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed employee temp food without santizing thermometer. CDI thermometer cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed spinach and pablano sauce that was holding below 135F. CDI items reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed burritos, fajitas, and cole slaw that was held above 45F. PIC found prep unit not in working order from the morning and had all food discarded and placed new food on TPHC. Foods mention in observation was leftover food from reach in unit. Provided TPHC form for prep unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer buckets that were not labeled.

6-202.13 Properly locate mechanical insect control devices. Observed fly trap in the middle of back prep area. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks throughout kitchen area and units, reach in units, grill, prep walls, gaskets, and doors in kitchen in need of cleaning. Repeat.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in walk in and mens bathroom in need of cleaning. 6-303.11 (C) Light intesity shall be 50 foot candles in areas employees handle food, utensils, and equipment. Observed bar area with light intesity below 50.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no managerial control food safety of cold holding or cooling temperatures. Employees observed temperature of walk in increase in the evening and placed bags full of ice on top of some food items to attempt to maintain holding temperatures and continue to cool TCS foods in unit that was not in working order.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed facility with signed copies of health policy but were unable to state what the policy means.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee lunch meat and fruits stored in prep unit with food for the facility, and drinks stored on top of back prep unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed front handsink that was covered by tray of utensils and observed employee fill bowl with water to cook with from sink. CDI tray moved filled from prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed spatuals, fajita plates, metal pans, plates, and utensils soiled with food debris. CDI items moved for cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed refried beans, shredded chicken and pinto beans from last night at 71F, 63F and 67F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed all items in walk in and tortilla prep unit holding foods above 45F. Facility voluntarily discarded items and stated they will close until dinner service until unit is fixed and comes down to proper temperatures. Some temperatures on temp chart and porduct disposition form filled out.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed undercooked eggs on lunch menu without disclaimer (These items are raw or undercooked) and no asterisks. Facility states they sometimes get pasteurized eggs or regular eggs. Verification required.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed boxes of acid reflux and aspirins stored on dry storage rack with food for the facility. CDI items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed containers of pinto beans, refried beans, and shredded chicken that was cooling from the night before in deep plastic containers and deep stock pot. CDI items discarded. Repeat.

6-202.13 Properly locate mechanical insect control devices. Observed fly trap stored above in the middle of back prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked foods stored on floor, below bottom racks, in walk in unit.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed employee wearing bracelet while preparing food.

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 handles of utensils stored in food in prep top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in utensil storage.

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 large chip bins with cracks in splits in corners and in need of replacing. Verification required. 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 oranges at bar reach in stored in plastic bags.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in reach in unit, prep tables in back, front reach in units, and doors in kitchen soiled with food debris. Repeat.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls throughout kichen in need of cleaning and floors in walk in need of mopping.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed pair of glasses stored on tip of forks and spoons in storage area, jackets and shirts stored on top of seasonings in dry storage, speakers stored on top of back prep table.

6-301.14 Post a handwash sign at each handsink. Observed one handsink with no handwash sign. CDI provided handwash sign. -0 points-

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 1 pan of charro beans in cooler at 43 degrees date marked for 10-23-15 should only be date marked for 4 days between 41 and 45 degrees. CDI PIC discarded product. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep line and mobile cutting boards in rear of restaurant need to be replaced or resurfaced. 4-501.11 Maintain equipment in good repair. Observed numerous pieces of equipment in need of gasket replacement.

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

5-205.15 Maintain a plumbing system in good repair.-P Repair leak at hand sink drain in chip area. -0 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor in grill area needs to be replaced numberous tiles broken or missing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soda nozzle at bar heavily soiled. CDI PIC assigned employee to clean during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items held on time still on bar at marked at 11:00 A.M. still on serviced line at 3:15 P.M. CDI PIC had employees remove timed items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed coleslaw cooling in tightly covered container CDI PIC vented. Observed large deep lexan being used in ice bath to cool salsa sauce for chicken CDI Salsa sauce placed in shallow metal pans and placed in walk in see chart above.

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 and oil containers labeled with day dots not contents of containers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet wiping cloths on prep tables in grill area. CDI PIC placed cloths in sanitizer solution. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at grill line need to be resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup on side of reach in refrigerator and walls in prep area .

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored above salsa CDI- reoganized by FCT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and multiple pans stored as clean with dried food residue from ineffective cleaning. Observed bar glass machine not sanitizing 0ppm chlorine. CDI- primed ; 200 ppm, soiled utensils removed to clean

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed enchilada sauce (with tomatos) cooling from 10 am at 64 F and another at 49 F in smaller plastic container with lid. CDI- removed to reheat then re-cool in open metal pan

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and peppers on stove at 109 F. CDI- reheated above 165 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce and corn cold held in prep unit above 50 F. CDI- removed to flash cool

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed coolin in thick high, volume plastic containers. CDI- reheated above 165 F. USE ONLY METAL TO COOL, DO NOT USE PLASTIC FOR COOLING.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of dry food with no label.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed open water pitchers on well upon entry. CDI- covered

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 multiple knife handles no longer cleanable, absorptive. Need to be replaced

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple pieces of equipment, especially handles throughout kitchen with excessive food residue accumulation. In need of cleaning.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed multiple floors, walls and ceilings in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Employee began to done gloves with out washing hands first. CDI - Employee stopped, washed hands, and donned clean gloves before starting to work with food. 2-301.14 Wash hands after activities that contaminate them.-P Dish washer handled dirty untensil and then clean utensil without washing hands in between. CDI - PIC corrected employee.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Soda gun nozzle heavily soiled. CDI - Disassembled and cleaned during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Black beans above 45F cooling in walk in cooler since yesterday. CDI - Beans were discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Black beans cooling in deep pan in walk in cooler. CDI - Beans were discarded due to temperature violation; discussed cooling methods with PIC.

General Comment4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic freezer used in kitchen area.

3-302.11(A) Separate the different types of raw animal foods. -P3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved freezer storage with items prepared in house mixed, cooked chicken tenders under raw beef and raw scallops; shrimp. CDI-reorganized the storage.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed PIC use thermometer without cleaning first. CDI by instruction4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue remaining on the stainless pans. CDI- Items moved to dish for processing again.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemicals stored beside boxes of gloves. CDI-Rearrange storage.

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 burrito sauce 40-50F in large containers w/only 2 hours left to cool. CDI- added ice as an ingredient. Observed freshly shredded cheese lidded in walkin at 49F. CDI- moved to freezer w/o to cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed honey, oils, and sugar needing labels.

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 spatula, metal pans in hot box in need of replace.4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed 3 comp sink cracked at the drainboard, basin joint and weld spots inside a basin. Observed 2 comp sink no longer meets standards w/ welded splash guard. Observed ice bin needing replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed drawer at meat prep table and bar area storage shelving still in need of cleaning. Observed the cooler by chip storage still in need of deep clean, inclluding gaskets and shelving.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow preventer on faucet w/hose and pistol grip. CDI- remove pistol grip sprayer.

Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace the red door to office that is no longer in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PFObserved EHP forms only available for a couple staff. Observed little knowledge of what employee health policy means. RVR

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.14 Wash hands after activities that contaminate them.-P2-301.15 Only wash hands in handwashing sink.-PF Observed no washing b/t gloves. Observed recontaminate by turning off water. Observed rinsing hands in prewash and then touching clean dishes. CDI- instruction given to wash hand repeatedly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. 6-301.14 Post a handwash sign at each handsink. Observed no signs, and 2 hand sinks blocked. CDI by moving trash cans, chip containers by wait station.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed cooked chicken for quesadilla placed on cutting board directly after raw bacon. Observed unwashed produce over cooked foods and washed produce. CDI rearrange while onsite

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. 4-601.12 Clean the equipment and utensils as required. Observed the ice machine with moldy interior surfaces. CDI- cleaned while onsite

3-401.11 Cook foods to required cook temperature. Observed partial cook chicken wings without non-continuous cooking procedure. CDI-fully cook until procedure is in place.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be held hot. Observed multiple items, 3 kinds of beans, hamburger meat in steam table 136-160F ready for service. CDI Observed a full reheat to 165 before allowing service.

3-501.14(A) Rapidly cool all heated TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. 3-501.14(B) Cool TCS foods prepared from ingredients at room temperature to 45F within 4 hours. Observed chicken soup, beans from yesterday at 46-48F in the walkin from yesterday. CDI-discarded the food. Observed diced, slice tomatoes and pico at 46-51F that had just been placed in prep unit. CDI- spread on sheet pans and cooled to 38F before service allowed, 2 items placed TPHC for disccard at 1:30pm.

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed pico, cut tomatoes with incorrect labels. Observed milk not labeled. CDI- labeled correctly

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Observed over easy eggs on lunch menu with no disclosure. CDI-discontinue offering; removed language from menu

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. Observed deep portion of beans in bus tubs, deep bucket of broth from over night, deep container of slaw made from room temperature ingredients panned in deep container with lid. CDI-

3-302.12 Label working containers of food with common name of the food unless food is unmistakably recognized. Observed honey and other liquid at grill without labeling.

6-501.111 Premises shall be kept free of insects, rodents, and other pests. Observed flies and 1 baby roach. RVR

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed stacks of wet cloths on prep tables.

4-903.11 Store utensils on clean non absorbent surfaces. Observed bar glasses stored on linen cloths.

4-101.11 Maintain food contact surfaces smooth and easily cleanable. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11(A) Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed flat top grill, grated grill, vents over the cook line, red door, ice bin in wait station in need of replacement- beyond repair. Observed the mainline cutting board heavily scarred, replane the surface.

4-601.11 (C ) Clean the equipment to prevent a build up of dust, food residue or debris. Observed heavily soiled surfaces including the small shelf over the plates on the line, in between and around all cooking equipment on the line, cooler shelving, dish racks, gaskets of coolers, fan covers in walkin cooler, all storage areas, etc...

5-205.15 Maintain a plumbing system in good repair. Observed handsink without cold water working and the drain cup/pipe clogged at the handsink by the ice bin in the waitstation area. RVR

6-501.18 Maintain plumbing fixtures clean. Observed sink handles and basins in need of deep cleaning. Provide covered receptacles in the women's restroom.

6-501.11 Maintain physical facilities in good repair. 6-502.12 Clean physical facilities as often as necessary to keep them clean. Observed floors, walls and ceiling heavily soiled and in need of thorough cleaning.

6-501.14 Clean the HVAC vents throughout the kitchen to remove heavy dust and grease build up.

3-101.11 Safe, Unadulterated and Honestly Presented - Observed small piece of black plastic in the ice bin at the fountain drink machine. Item removed, ice bin drained, cleaned and sanitized during inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding - Observed refried beans, ground beef and beans less then 135F on the steam table. Items were removed and reheated to over 165F on the stove. Also noted items cooling on the counter at less than 135F to include 2 half filled bus tubs of rice and 4 half filled bus tubs of beans. All items were put into 2 inch pans and place uncovered in the walk-in cooler to properly cool.

7-102.11 Common Name-Working Containers - Observed mislabeled containers of bleach and window cleaners. Bottles are marked grill and oven cleaner and were relabeled during inspection.

4-501.12 Cutting Surfaces - Observed heavily stained and scored cutting board on the prep cooler.4-501.11 Good Repair and Proper Adjustment-Equipment - Observed cracked plastic containers and lid, metal pans in the hot hold cabinet that are split on the ends and damaged, and general damage to the racks, shelving and counters.

6-501.12 Cleaning, Frequency and Restrictions - Observed floors with debris and build up in the kitchen and bar area. Wall and ceilings were also noted with build and dust present.6-201.11 Floors, Walls and Ceilings-Cleanability - Observed damaged floor tiles, wall damage and ceiling tiles damaged in several areas of the kitchen. PIC said facility was due for a remodel

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employees touching face, touching apron, changing tasks multiple times without changing gloves, CDI.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken 119F, stewed chicken 122F, carnitas 108F, CDI by reheating to above 165F.

3-603.11 Provide a consumer advisory for any animal foods that are to be served raw or undercooked. Consumer advisory must include disclosure and reminder. Observed no disclosure, menu contains reminder, VR to check advisory.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed no label on bottle, CDI by labeling.

Maintain all equipment in good repair. Observed cracked plastic containers, general damage to racks and shelving throughout.

Maintain floors, walls, and ceilings in good repair. Observed ceiling tiles damaged, general floor and wall damage throughout.