TACOS EL NEVADO

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee must be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked onions and jalapenos in hot holding measured 110-120F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated onions and jalapenos to above 165F. 0 pts. 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 Salsas in to-go cups in sandwich cooler top measured 40-45F. Chicken in bottom of sandwich cooler measured 44-45F. Several pans of beef in upright cooler measured 44-45F. TCS foods in cold holding shall measure 41F or less. Coolers were holding below 41F. Ensure staff do not leave TCS foods out or the refrigerator doors open during set-up in the morning. Establishment has purchased a blast chiller, but they haven't set it up to use yet. The blast chiller will help to cool TCS foods and ensure all cold TCS foods are below 41F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) Ham in sandwich cooler top and cooked chorizo in bottom of sandwich cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date labels on items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed in dining room. Maintain premises free of pests. PIC showed EHS pest control invoice. CDI - Inspector stomped on the roach. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Container observed in container of meat in upright cooler. Do not use containers or bowls as scoops. Utensils must have a handle. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the 3-compartment sink below 50ppm of chlorine. CDI - PIC added more chlorine and is now at the correct concentration of 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 frijoles prepped at 10AM, see temp chart, did not meet parameters, CDI - PIC discarded the frijoles and properly educated the PIC on cooling methods and the capacity of the facility. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of cooked TCS foods asada, chorizo, etc. in the the upright cooler in the other space of the building all above 41F and made over 2-3 days ago. PIC voluntarily discarded. VR to ensure compliance within 3 days. Walk in cooler in other space is not functioning in which the owner stated they are going to repair. Facility has another functioning walk in cooler and is utilizing cooler designed for bottled products only for cooling. Explained to the PIC why they cannot use these units to cool and cold hold and to use the other walk in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed asada and frijoles not datemarked in the reach in cooler. PIC stated these were made yesterday, Facility has a datemarking system. CDI - allowed the PIC to properly date mark. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed added seating is negatively impacting the facilities capacity to properly cool and cold hold. The facility has two walk in coolers, however one of the walk in coolers is not functioning and the facility is utilizing 2 upright coolers for cooling and cold holding in the other space which are made only for pre bottled products only. PIC stated they are going to repair the other walk in cooler. VR to ensure compliance, will need to limit cooling and cold holding until walk in cooler is repaired.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed uncovered foods in the walk in cooler, these foods were already cooled and cold holding properly, cover to prevent contamination.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl used a scoop for the shredded lettuce in the reach in cooler. CDI - PIC removed. Provide a scoop with a handle to prevent touching the READY to EAT food with your bare hands.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household black chest freezer being used to store TCS foods made in the facility. Provide commercial equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets handing on the rack that hold clean dishes. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no instructions for vomiting or diarrheal cleanup. CDI PIC provided instructions and recommended having supplies for cleanup on hand. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a pan of raw chicken above cooked food in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squeeze bottles of quac and salsa in the lowboy cooler and bacon, ham, and salad in the prep top above 41F. The pans were filled past the fill line of the containers. PIC stated that the units were filled this morning around 9 am. CDI PIC put items in the WIC and cooled back down to 41F or below. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 quac and salsa cooling in squeeze bottles in the lowboy cooler. EHS advised to cool down to 41F before putting in the Prep unit.CDI PIC put items on ice and cooled down to 41F. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 bag of chia seeds, a large container of peppers, and 3 cans of sauce on the floor in the back storage room (off of the patio). CDI PIC put items on a shelf.

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 cups in the dispenser with the food contact upward. CDI PIC inverted the cups. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep grooves that can no longer be effectively cleaned and sanitized.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets handing on the rack that hold clean dishes

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open personal beverage stored on prep table while food actively being prepped. CDI - PIC disposed beverage. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blender and vegetable cutter stored as clean. Utensils not used today. CDI - Utensils transferred to the 3-compartment sink to be washed, rinsed and sanitized. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135 F to 41 F. - P. Observed 5x containers of asada which had been cooling in the walk-in cooler since 9:00 AM. Product temperatures ranged between 73-80 F at beginning of inspection. CDI - Asada voluntarily discarded by PIC due to not meeting proper cooling time & temperature parameters. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to chiles hot holdilng at 115 inside lowest hot drawer. CDI - Chiles reheated > 165 F at flat top grill. -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 41 F or less. - P. Observed multiple TCS applicable foods cold holding > 41 F in refrigeration units and in ambient temperatures throughout the facility. Refer to temperature observation chart. Per PIC, items were recently prepared as well as removed from the grill. CDI - All items placed into ice baths and transferred to reach-in freezer and/or WIC and cooled down towards < 41 F. -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 is not been labeled, or if the label is incorrect. - P. Observed today’s date label on container of salsa verde which had been prepared yesterday, according to the PIC. CDI - Allowed PIC to properly date label salsa verde. -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.

3-501.15 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 various TCS applicable foods cooling inefficiently due to being densely packed/high volume in their containers inside the upright reach-in, prep reach-in, lowboy reach-in and walk-in cooler. Refer to temperature observation chart. According to PIC and food handlers present, several TCS foods had been cooling since 9:00 AM. Refer to #20. CDI - Items recently prepared were separated into smaller batches, placed into ice bathes and transferred to reach-in freezer and/or walk-in cooler units. Items from early morning were voluntarily discarded by food handler, per PIC’s instructions. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of blender. CDI - Blender transferred to the 3-compartment sink to be W/R/S. -0-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service to-go containers stored upwards on top shelving unit. CDI - Containers inverted by food handlers. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed door of walk-in cooler no longer self closing. Signage posted on door instructing staff to push door to close. Also observed several damaged door gaskets at lowboy and prep unit. Repair/replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards stored as clean. Resurface or replace equipment. -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 food debris on non-food contact surfaces of blender. CDI - Equipment removed to 3-compartment sink to be W/R/S. -0-

5-205.15 Maintain a plumbing system in good repair. Leak present underneath hand sink. CDI - PIC tightened plumbing line. -0-

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed tripe thawing in stagnant water inside prep sink. CDI: Employees started prepping the tripe.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in dry storage room.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on the floor in large dry storage room. Remove items from floor.

4-501.11 Maintain equipment in good repair. Observed door of prep unit loose. Repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed employee peeling tomatillos in a wheel barrow.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up container with water at hand sink. CDI: Item was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored above sour cream inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw beef then proceed to handle ready to eat foods such as tortillas, ham, pineapple without changing gloves. CDI: Food employee changed gloves and washed hands.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cheese dip still at 97F with 23 mins left in 2 hour cooling window. CDI: Cheese was split into smaller portions and more ice was added to ice baths and placed in walk in cooler. EHS will conduct follow up visit. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa verde, milk and crema in lowboy above 41F. PIC stated items were sitting out on counter for an extended period of time before placing back in lowboy. CDI: Items were moved to walk in cooler to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed salsa packets without a date. PIC stated items are held for longer than 24 hours. CDI: Salsa packets were dated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 3 containers of chicharron with prep dates of 8/25. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cheese dip cooling in a large container, only a third of the container was covered by the ice bath. CDI: Cheese dip was split into smaller portions, more ice was added to ice bath and placed in walk in cooler. EHS will conduct follow up visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed tripe thawing in prep sink submerged in water above 70F. CDI: Ice was added to basin of prep sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes sanitizing in 10ppm chlorine at 3 compartment sink. CDI: Chlorine was added, new concentration is 50ppm, dishes were re-sanitized. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cheese dip at 58F and cooked salsa verde at 50F after cooling overnight. CDI: Both items were voluntarily discarded. EHS will conduct follow up visit, in which a risk control plan will be implemented. 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 .

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 cheese dip cooling in large container inside 2 door reach in cooler. Observed cooked salsa verde cooling in a 5 gallon bucket inside walk in cooler. Observed sliced tomatoes cooling at a rate of 0.03F/min inside reach in cooler covered in Saran wrap. Observed shredded cheese cooling at a rate of 0.02F/min inside lowboy covered in tin foil. CDI: Cheese and sliced tomatoes were moved to walk in cooler. PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm chlorine. CDI: Bucket was changed, new concentration is 50ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside prep unit for service with stickers still on. Ensure items are washed and stickers are removed before use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents with dust build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines near prep sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Package of unopened hot dogs stored on top of raw beef. Also, raw beef in bus tub stored above fries in upright freezer. Store raw animal foods separately to prevent cross-contamination. Do not store raw animal foods above ready-to-eat foods. CDI - Storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 2 small pans of salsas measured 48-62F and were cooling since 7:30AM and 8AM in upright cooler. At this rate, the salsas would not have reached 41F within 6 hours of preparation. CDI - Salsas moved to walk-in cooler to cool. Improvement from last inspection so reduced to half credit. All meats were cooled properly during inspection. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 2 pans of salsas were cooling in upright cooler. Use walk-in cooler or freezer to rapidly cool TCS foods. CDI - PIC moved salsas to walk-in cooler to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Bottles of oil not labeled at grill area. Label oils. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of onions observed on floor. Store food at least 6 inches off the floor. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Repair sink. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for responding to vomiting and diarrheal events. - CDI - EHS provided PIC with printed copy of vomit and diarrhea clean up plan written procedures in Spanish. Ensure all staff are trained on procedures and maintain in facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed an employee handling raw meat at prep sink move to three compartment sink to correct sanitizer concentration by adding bleach and mixing sanitizer solution with a cup, and then move back to prep sink to continue handling raw meat without washing hands and changing gloves in between tasks. - CDI - Education provided. Employee removed gloves, washed hands, and donned new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of 10ppm at three compartment sink during active dish washing. - CDI - Education provided. PIC directed employee to add chlorine to sanitizer bay. Proper chlorine sanitizer concentration of 100ppm observed after chlorine added to water. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. - P - Observed employee washing pitchers in one compartment prep sink. Do not wash dishes in prep sinks due to inability to rinse and sanitize in a one compartment sink. Only utilize three compartment sink for washing, rinsing, and sanitizing dishes. - CDI - Pitchers were moved to three compartment sink for proper cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - REPEAT - Observed seven pans of various types of meats (carne asada, chicken, and pastor) temp above 70F after being in the walk-in cooler for more than two hours (see temperature chart). - CDI - PIC voluntarily discarded all items holding above 70F. - *NOTE: EHS will conduct a follow up for long term compliance prior to the next routine inspection, and a risk control plan will be implemented at this visit if cooling violations persist. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in flip top prep unit and both two door reach-in coolers (see temperature chart). - CDI - PIC voluntarily discarded all TCS items that had been stored in units for more than 4 hours and moved all others TCS items to walk-in cooler to quickly cool. PIC agreed to a voluntary closure until units can be repaired. Follow up visit required to ensure units have been repaired for long term compliance. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of a yellow chemical. - CDI - PIC labeled spray bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed multiple metal pans of various meats cooling in deep portions in walk-in cooler. - CDI - PIC voluntarily discarded meats due to missing required cooling parameters (see violation #20). EHS strongly recommends incorporating active stirring and utilizing ice to aid cooling. EHS also strong recommends cooking in smaller batches to ensure adequate monitoring of cooling. 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 multiple live insects in facility. PIC provided a copy of receipt from a licensed pest control operator stating the facility was treated the previous day. Contact licensed pest control operator to spray again as needed if issue persists.

4-501.11 Maintain equipment in good repair. - Observed toilet seat missing from toilet in women’s restroom. Replace toilet seat.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employees eating at back prep table. Do not eat foods in kitchen. Employees must eat food in a separate location, such as the dining room.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed drinking from cup with no lid or straw and did not wash hands hands before beginning to chop onions again. Employees must wash hands after drinking from a cup that doesn’t have a lid and straw. CDI - Employee instructed to wash hands. 0 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed cutting onions and handling them with bare hands. Employees must not handle ready-to-eat foods with their bare hands unless the food will be heated to at least 145F. CDI - Onions contacted by employee’s hands discarded and employee instructed to don gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (A)(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. 2 pans of raw chicken stored on shelf above 2 pans of raw beef in sandwich cooler bottom. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Black beans measured 48-49F and had been cooling since last night. Pans of cooked pastor and steak were cooling for 1 hour out of temperature control. The meat would not reach 70F within 2 hours at the rate listed in temp log. CDI - PIC discarded black beans and pans of meat moved to freezer. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 Cooked chicken in sandwich cooler was prepared on 6-12. Tripa in walk-in cooler was prepared on 6-13. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Both items discarded by manager. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Black beans were cooled overnight in large container and still measured 48-49F after cooling overnight. Use shallow pans or other method to cool large amounts of TCS foods. CDI - Black beans discarded by PIC. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Pot of cooked vegetables was observed sitting in mop sink. Do not place food in mop sink. Use food preparation sink for food preparation. CDI - Pot removed from mop sink.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pans of carne asada above 70F after more than 2 hours of cooling. CDI: PIC voluntarily discarded items For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham, sliced cheese, shredded cheese, beans, rice, and carne asada in 3 door reach in cooler above 41F. PIC stated items have been in the unit less than 4 hours. Ambient air temperature is 45F. PIC called technician during inspection. CDI: Items were moved to walk in cooler. EHS will conduct compliance visit. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 carne asada cooling at room temperature in large pans. CDI: PIC and EHS discussed cooling methods. 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 .

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

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 scoops being stored with handles touching non tcs food items. CDI: Scoops were removed.

4-501.11 Maintain equipment in good repair. Observed torn gaskets at 3 door reach in cooler.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed food employee washing dishes in wash solution at 84F. CDI: Food employee drained and re made solution, temperature is 119F.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed bowl being rinsed at hand sink. CDI, item removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on whiter catch plate at ice machine. Need cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked intestines and cooked chorizo cold holding above 41F after cooling overnight. Observed barbacoa, al pastor, cooked chicken, and chorizo cooling at slow rate. CDI, items cooling overnight discarded by PIC. Items cooling today were placed in freezer to cool.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods at prep cooler, reach in, and raw beef at cooler drawer cold holding above 41F. Observed ambient temperature of 47F at prep cooler. Observed date marks of 10/30 and 10/31 on foods at reach in. PIC states raw beef has been in drawer since 8 AM. CDI, items discarded by PIC. PIC called technician for service. TCS on prep cooler placed on TPHC until equipment is serviced. Verification required.

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 no active stirring or monitoring during cooling process. CDI, items stirred and placed in freezer to cool.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plates with no handles being used to scoop TCS foods. CDI, items removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers and bus tubs stacked wet. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying plates with cloth. EHS educated employee on air drying.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to go cups and containers stored on floor in back storage area. CDI, items relocated off the floor.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed hot dogs, dice tomato, Queso, cooked chicken, Tripa, sliced ham, black beans, asada, and chorizo cold holding above 41F. Observed date mark of 7/4 on proteins and black beans. PIC states tomato Queso, and ham were cut and prepared before opening. CDI, proteins and black beans discarded by PIC, Queso, tomato, and ham moved to freezer to cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef stomach thawing in still water at prep sink. PIC states employee just started thawing process. CDI, water drained and item moved to pot to cook.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salsa verde and carne asada cooling at slow rate. Employee states items started cooling around 1PM. Employee stated she does not know at what temperature the items were when placed inside reach in. CDI, items portion reduced and placed in walk in.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked onions and jalapeños hot holding below 135. CDI, items re-heated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked tripa, raw beef, and salsa verde cold holding above 41F. Employee stated salsa verde was packaged in small cups around lunch time, then placed at flip top. Employee stated salsa that is cooling is separate batch. Employee states raw beef was being portioned earlier and placed back in reach in to cool. Employee states establishment received large order for cooked tripa and item was left out until order was filled. CDI, items moved to walk in to cool.

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 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 carne asada and salsa verde cooling in large packed containers with no active stirring and temperature monitoring. Observed salsa verde cooling at tall reach in cooler in large bucket and carne asada in reach in freezer. CDI, items removed, portions reduced, and placed in walk in to cool. EHS advised PIC to monitor temperature of foods during the cooling process, use active stirring, and cool items in walk in cooler instead of reach in coolers.

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

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at mens restroom. CDI, sign provided.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bag of raw onions stored on floor. CDI, item relocated.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use/single service items stored on floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large strainer at hand sink near prep area. CDI, item removed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed several containers of asada, cooked chicken, cooked beans, and cooked intestines cold holding above 41F after cooling overnight. CDI, items discarded by PIC. EHS advised PIC to request maintenance technician to check walk in cooler. Technician arrived during inspection and states that walk in is in defrost mode.

Repeat: 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed containers of al pastor, asada, hot dogs, and pico cold holding above 41F. Observed dates of 9/5 and 9/6 on containers. CDI, items discarded by PIC.

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 cooked asada, al pastor, and chicken cooling in covered containers. CDI, items discarded by PIC. PIC states that foods are cooled in walk in cooler then moved to reach in at front. PIC states that foods are 45-46F when relocated. EHS advised PIC to monitor cooling temperatures and adjust methods while cooling if necessary. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed internal temperature of walk in cooler at 48F. Technician arrived during inspection to check walk in. Observed internal temperature of walk in at 41F by end of inspection. Verification required.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women’s restroom. CDI, paper towels provided.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked metal containers with sticker residue stored as clean. CDI, items removed for Wash/Rinse/Santize.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken, al pastor, carne asada, and tripa (intestine) cold holding above 41F. Observed time stamp of 7:20 and 8:00 AM on foods. Observed foods not reach 41F within the allotted 6 hours. PIC states food was not monitored for temperature during cooling process. PIC states they do not know at what time the food was at 135F (temperature where time for cooling begins). PIC spoke with senior regarding cooling process and discard. CDI, food discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomato, beef, beef tongue, tripa (intestine), al pastor, and chorizo cold holding above 41F. PIC states the opening and closing of doors affects the temperature. CDI, items discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed al pastor, tripa (intestine), carne asada, and chorizo cooling in containers covered with Saran Wrap. PIC states foods are placed in pans and left to cool at ambient temperature before placing in cooler. PIC states temperatures are not monitored during cooling. CDI, items discarded by PIC. EHS explained to PIC the importance of temperature and time monitoring and adjusting methods when cooling.

3-501.13 Use approved thawing methods. Observed pack of hot dogs thawing at ambient temperature on bottom shelf. CDI, item relocated to walk in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers with tape residue. CDI, removed for W/R/S.

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 cabbage at 45F. PIC states cabbage was left cooling over night. Food did not reach 41F within time parameter. CDI, voluntary discard by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage cooling overnight in a covered deep container. CDI, voluntary discard by PIC.

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

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 prevention device on faucet at mop sink. Verification Required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed Menudo not cooling. CDI, Menudo separated into smaller portions and place in ice bath.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers and onions hot holding at 110. CDI, items reheated to 168F.

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 menudo cooling in covered deep containers. Explained to PIC to use shallow pans and leave uncovered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of cooked onions and peppers sitting at room temperature near flip top cooler at 88F. PIC stated items are kept there during food service. CDI - PIC was asked to reheat cooked onions and peppers to 165F or above and to hold items at 135F or above in steam well or in metal container on grill. Item was reheated to 167F and maintained at a temperature above 135F on grill. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous trays of chorizo and pastor at temperatures between 48F and 57F on shelving throughout kitchen area. PIC stated that the items are removed from refrigeration and kept there during food service. Items were removed from refrigeration approximately 45 minutes prior to inspection. CDI - PIC was asked to return items to walk in cooler to cool to 41F or less and was asked only to remove trays when food is ready to be reheated and served. Items cooled to 41F or reheated for service during inspection. -1.5 points-

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 scoops stored in container of flour with handle making contact with food product. CDI - PIC rearranged scoop in flour so that the handle no longer made contact with food item. -REPEAT- -1 point-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishware with a water temperature of 94F. CDI - PIC asked employee to fill the dishwashing sink with hot water until at temperature of 110F or above was achieved. -0 points-

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

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 two items with no date labels in the walk in cooler. CDI-They were both dated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach in the facility. The owner explained that they sprayed yesterday.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of menudo stored on the ground. Have placed onto shelving.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups with no handles being stored in the flour bin and the lettuce container. CDI-The cups were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee using a towel to dry the equipment. Explained to the manager that air drying is needed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Obseved raw chicken and hamburger over ready to eat hot dogs in reach in cooler. CDI reordered storage. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw burgers in reach in cooler. CDI reordered storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chorizo, chicharone, tripe, asada and beans cooled from last night and still greater than 41 degrees (see chart above). CDI discarded products.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooled and discarded cooled in to great of volume and tightly covered. CDI all products discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee taking ready to eat tortillas off grill and placing in container for use with bare hands. CDI instructed PIC that glove or utensil use was required employee washed hands and donned gloves. Tortillas 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 tripe cooled from last night still greater than 41 degrees. (See chart above). CDI 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 two pans of tripe cooled tightly covered and in to great of volume. CDI cooling window passed product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicharones cooling in too great of volume. CDI split into smaller containers and proper cooling was achieved. Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being towel dried . CDI moved to rewash and air dry.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed dishes being washed in water measuring 99 degrees . CDI refilled with water measuring greater than 110 degrees.

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 tripe and large container of pintos cooled from last night both at 53 degrees. CDI discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef , pastor, carnitas, tripe and refried beans being held in prep unit that had ambient air temperature of 52 degrees. CDI all products discarded and prep unit emptied and items placed in alternate refrigeration. 10 day verification on repair of prep unit.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed hamburger on menu offered undercooked with no consumer advisory or reminder on menu. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans and tripe in walk in cooler cooled in to great of volume advised that items should be split into multiple shallow pans to cool. CDI both products discarded.

4-501.11 Maintain equipment in good repair. Observed prep unit with ambient air temperature of 52 degrees and in need of service . Observed gaskets on prep unit have been replaced but gaskets on reach in 1 still in need of replacement. Points not escalated since improvements have been made.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over salsa . CDI reordered storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese and overstacked portion of two types of salsa held at greater than 45 degrees . CDI cheese discarded salsa cooled in walk in .

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

4-501.11 Maintain equipment in good repair. Observed numerous torn gaskets on reach in cooler and on prep units.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 open employee drinkgs stored next to garlic- cdi lids put on drinks and they were put on the low small metal shelf where no other storage is present.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee change tasks and before doing so, washed hands with their gloves on- cdi employee took gloves off and washed hands after instruction. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over refried beans in teh walk in- cdi beef put on the lower shelf next to the eggs.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked peppers with tomatillos and beef tongue that was cooked last night and stilll had not fallen to <45F- cdi discarded by staff during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Peppers were holding at < 135F today- cdi reheated on stove to >165F to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef tongue that was cooling with a cover last night and the meat was whole- recommend cutting tongue open before cooling so it is thinner and keeping uncovered overnight(keep using the metal pans that were used this time). Observed deep portions of peppers with tomatillos cooling overnight in covered containers- cool in half the portion with the lid off. cdi- all above products were discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet cloths that were stored on counters and cutting boards- cdi put into sanitizer buckets.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a crock pot that is not designed for commercial use. Observed bread and chili peppers stored in clean trash bags- trash bags are not designed to store foods. Grocery bag being used to press tortill.s Thank you for repairing the chopper.

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 dust wall near tortilla prep table.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed a baby in the dry goods room having diaper changed-cdi baby removed.

3-304.11 Food Contact with Equipment and Utensils - P observedwashed cilantro stored in cocacola cardboard boxes. there was a foodgrade wrap lining the bottom but the sides of cilantro were touching the box. cdi cilantro rewashed.

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 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P lettuce from two days ago was still at 46f in the middle of the product and tripe had been cooling since last night and had not fallen to less than 45f. cdi, both products 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 lettuce had cooled in a deep portion with a tight lid inside a plastic container and tripe was in shallow portions uncovered in metal pans. Thank you for starting to add ice to lettuce, just add more anduse thermometer to ensure temperatures are met. the tripe had been cooled using good methods but too much other cooling foods around it kept the air flow from getting to it. cdi both lettuce and tripe discarded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. the crock pot is for household use only. repair the broken handle on the chopper where there is tape.

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

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employees eating on a table that has clean dishes stored on it as well- cutting boards moved to correct. Observed an employee drink on the prep table with a lid- CDI drink moved to bottom shelf.

2-301.14 Wash hands after activities that contaminate them. -P Staff were bussing tables and handling clean dishes without washing hands- cdi staff stopped to wash hands to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw burger stored over cooked pork- cdi raw beef moved to bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed santizier at <50 ppm being used today- cdi bleach added so that it was 50-200ppm. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed employee take a salsa bottle that was on a customers table and put it back into the ice in the make table- CDI taken out and sent to sink to Wash, rinse, and sanitize.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 2 containers of lettuce cooling overnight that had not fallen to 45F or less- CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sour cream holding at >45F- cdi ice added and it began cooling quickly.

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 cooling in plastic containers, in deep portions, with tight lids- cdi discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the dry good/office area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed staff airdrying clean dishes.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. The new crock pot is designed for household use only.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed frijoles and marinade made with cooked onion and cooked garlic that had been cooling overnight and had not fallen to 45F or less- products discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked garlic and onions which had been at room temperature for >4 hours- both discarded to correct. This product must be held hot like the other onions or kept cold in the refrigerator.

L3-501.18 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 frijoles tortillas that had been made on the 2nd which is >7 days- product discarded today to correct.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed most foods cooling from the night before in shallow portions, vented covers, metal containers. But the beans and marinade had cooled in a deep protion and in a plastic container- both discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the office/dry storage room. Recommend sealing off gaps/holes in the grease trap.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. In discussion with staff it was found that dishes are sometimes dried with a cloth towel. Only airdry or dry with a new piece of papertowel if the utensil is needed quickly.

Observed employee putting toppings on plated tacos. Employee stopped to put on gloves and food went out before a correction could be made. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P

Observed no papertowels at the handsink- supplied at the start of the inspection to correct. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

lObserved ham stored in same container of raw beef- ham moved to a separate shelf to correct. Observed raw chicken stored over raw beef- chicken moved to the lower shelf to correct. Observed raw bacon touching pineapple on the flip top- keep these separate. Today the bacon was moved over and the pineapple that was touching the bacon was discarded. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed garlic and oil at room temperature- product discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P If you do not want to refrigerate this product, then do not add oil to the garlic.

Observed the bucket of sanitizet at 10ppm today- refilled to correct so that it was between 50-200ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed a grocery bag being used to press tortillas. 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 propane griller and smoker on the back area- remove this unused equipment. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed no one onsite during the first part of the inspection who had a certified manger's food protection certificate. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed an employee scratch their head with their gloved hand and then hanle tortilla dough with that hand. Employee stopped to take off gloves and wash hands. Observed an employee put raw steak on the grill and then handle an oil bottle and seasoning shaker. Employee stopped to take off gloves and wash hands. Spray bottle and shaker were cleaned and sanitized to correct. 2-301.14 Wash hands after activities that contaminate them. -P

Observed washed cilantro being handled with no gloves-discarded. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P

Observed cilantro that had been washed and cut, inside of a coca cola cardboard box. Observed torillas stored against the FRP wall. Keep food stored on dishes that have been washed rinsed or sanitized, or use a single service article such as aluminum foil. 3-304.11 Food Contact with Equipment and Utensils - P Observed peeled onions in the walk in cooler uncovered today and tortillas on the counter uncovered- both covered to correct. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed cooked peppers and onions holding at <135F today. Reheated during inspection to >165F to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed carne asada holding at >45F in the 3 door reach in today. Sent to reach ini freezer to chill down- it hit 46 before the end of the inspection. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed two containers of carne asada cooling at room temperature today and they were <135F. Both containers moved to walk in cooler to speed up process. Once foods are <135F they must be actively cooling by one of the methods below or another way to speed up that process. 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 sanitizer bucket up front with 0ppm today- refilled to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed build up on the clean dish rack above the 3 comp. sink today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed no covered trashcan in either restroom today. 5-501.17 Toilet Room Receptacle, Covered - C

Observed the garbage container top lid open today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed unused propane griller and smoker outside- remove these as they are not needed for the operation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

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 chicharone in walk-in cooler at 48F. PIC stated that it was prepared the night before. CDI by voluntary discard by PIC. REPEAT VIOLATION-

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 large pan of cooked pinto beans in the walk-in cooler without date mark. PIC stated that beans were prepared yesterday. CDI by date marking. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P observed container of black beans in walk-in cooler held past 4 day discard window for date marking. cdi by voluntary discard.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed several TCS foods prepared yesterday in deep pans and covered with plastic wrap. CDI by discussing proper cooling methods with PIC such as using shallow pans to cool TCS foods.

3-501.13 Use approved thawing methods. Observed raw meat thawing in the prep sink under running water. Water was not filtering off due to clogged sink drain.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked utensils on the drying rack.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. observed utensils being washed in 88F water at utensil sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed wall mounted knife holder to be dirty. observed dust build-up on storage racks throughout kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed staff get out a box of new gloves, several staff members donning gloves without washing their hands, and continue working with food at the beginning of the inspection. CDI - instructed on proper glove use and corrected. 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 hands were recontaminated on the faucet handles after washing. CDI - corrected by the PIC when pointed out.

3-302.11(A) Separate the different types of raw animal foods. -P. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored over raw beef in the reach in units and raw hamburgers stored over salsa in the 3 door unit. CDI - food was rearranged. Repeat violation.

< 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed pastor, asada, peppers and tomatoes for salsa, and beans had all been cooked yesterday and were at 47, 48, 65, and 68F respectively. All were voluntarily discarded. According to the PIC the foods were cooled in the freezer, but this did not work. CDI.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P . Observed one cooked container of pork that was not date marked that was cooked the day before. CDI - date was added.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a couple of containers of oil that were not labeled. CDI - labeled during the inspection.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored with raw beef in upright cooler. CDI by putting in seperate pans. Observed raw chicken stored over raw milanesa (beef) in prep cooler. CDI rearranged storage order.

24-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in-use at 3 compartment sink testing 10 ppm chlorine. CDI by adding chlorine and testing at 100ppm. REPEAT VIOLATION

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 plates being used as scoops in foods stored in upright cooler. Plates stored in food . Observed ice scoop handle stored in ice.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water with temperture of 85F.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light bulbs in ware washing area.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink testing at 10ppm. CDI by adding chlorine and testing at 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers on pans stored as clean. CDI wash, rinse, and sanitize removing all stickers.

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

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 heavy dust build-up on HVAC system vent covers. 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 slow water drip from ceiling at entrance to walk-in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on shelf with single service items.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed to pans of meat without dates. Most products such as tongue, asada, pork was dated properly. CDI- food prepared day prior to use. dated.

4-205.10 Food Equipment, Certification and Classification - C: Discontinue using paint brush for food service. Must use food grade brush. Not in use at time. Observed pressing equipment made of stone. Manager ststed it was for personal use. Must remove from kitchen area.

4-602.13 Nonfood Contact Surfaces - C: Clean fan beside 3 comp sink.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light in mop sink area.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed pork in walkmin cooler without being date marked. CDI-dated. Was cooked yesterday.

3-305.14 Food Preparation - C: Observed gorditas being stored on counter uncovered. Keep all food protected during srorage.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor where needed. Tiles broken and peeling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed 2 containers of cooked tripe in walk in cooler without dates. Told by PIC that it was cooked yesterday. Any poteitially hazardous foods cooked and kept longer than 24 hours must be date marked. CDI-dated. Also date open milk.

3-501.15 Cooling Methods - PF: Observed cooked rice cooling on counter. Rice 147F at time of inspection. CDI-placed in walk in cooler.

4-101.19 Nonfood-Contact Surfaces - C: Repair split door gaskets on 3 door reach in cooler. Repair faucet on 3 comp sink (taped).

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean door gaskets on reach in freezer and small prep cooler.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor in font of cooking equipment and walk in cooler.

2-102.12 Certified Food Protection Manager - C: PIC with Ansi accredited certification not available during inspection. Out of town.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed a bucket of beans 56F. Told by employee that the beans were prepared this morning. CDI-split beans in smaller container.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed cooked pans of tripe, steak, and beans needing dates. Told that all foods were prepared on Sunday 5/4. CDI-dated all foods

3-501.15 Cooling Methods - PF: Do not cool PHF in big containers. Must use 4inch shallow pans to prpoerly cool or other approved method for cooling.CDI-split beans in smaller containers to continue cooling process.

3-304.14 Wiping Cloths, Use Limitation - C: Keep all wet wipe cloths inside sanitizer buckets when not in use.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Repair split gaskets on reach in cooler doors.

2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times during operation. Observed no certified PIC present upon arrival. CDI; certified PIC called and was on site with in 20 minutes of beginning inspection. Instructed PIC that starting 1/1/14 2 point deduction will be take if no PIC is present upon arrival.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PMaintain separation between raw and cooked foods during storage and preparation. Observed bags of raw chicken on drainboard of food preparation sink directly next to pot of cooked tomatillos and peppers. CDI by instruction with PIC; cooked foods removed from area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces shall be clean to sight and touch. Observed tomato slicer with scaled residue. CDI by placing at 3 compartment sink to be rewashed.

3-501.14 Cooling - PAll potentially hazardous foods must be cooled from 135F to 70F within 2 hours and to 45F or less in a total of 6 hours. Observed pork skins 67F, beans 68F, cooked chicken 70F, cooked beef 54F and cooked pork 48F in refrigeration units cooked yesterday. CDI by discarding all items. ***Must have proper cooling procedures in place by next inspection or facility will need to elimate cooling from menu.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking of any foods, however facility cooks and prepares most foods daily. Date marking needed for items that are made less frequently than every 24 hours; (cooked chicken and pork).

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PFFacility may not have sufficient refrigeration capacity to cool all food items on menu. Facility has several reach in refrigerators but does not have a walk in cooler.3-501.15 Cooling Methods - PFRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. Freeze may also be used to facilitate cooling. Observed various containers of food in deep and/or covered containers. CDI by discarding items and instruction with PIC.

3-401.13 Plant Food Cooking for Hot Holding - PFVegetables that are cooked for hot holding must be cooked and held to a minimum temperature of 135F. Observed cooked peppers and onions on stove top with cold spots of 108F and 117F. CDI by placing in ice baths to rapidly cool.

3-304.14 Wiping Cloths, Use Limitation - CAll wiping cloths must be stored in sanitizer in between use. Observed two towels stored on prep surfaces. Observed other towels stored in bucket of sanitzer.

i4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore all utensils in a manner to prevent possible contamination. Observed dirty drainboard at 3 compartment sink full of dirty items directly next to shelf with clean utensils. Rearrange order of 3 compartment sink so that clean drainboard is next to clean utensil shelf. Observed sink set up from right to left- wash, rinse, sanitizer. Should set sink up from left to right-wash, rinse sanitize.Observed clean knives stored on linen at prep table. Do not store on absorbant surfaces.

4-205.10 Food Equipment, Certification and Classification - CAll equipment except for toasters, microwaves, hood systems, mixers and water heaters shall be NSF/ANSI or equivalent. Observed painted tortilla press with chipping paint.

6-202.11 Light Bulbs, Protective Shielding - CProvide shatter proof bulb or properly shield all lights. Observed one light bulb in fixture above 3 compartment sink not shielded.6-304.11 Mechanical-Ventilation - CProperly clean black stand up fan. Observed with some dust accumulation.

2-301.15 Where to Wash - PFEmployees must wash hands at an approved hand sink with soap and paper towels. Observed employee wash hands at food preparation sink. CDI by instruction; employee washed hands at hand sink.

3-501.14 Cooling - PAll foods must be cooled from 135F to 70F with in 2 hours and to 45F or less with in a total of 6 hours. Observed marinated pork 48F, pork skins 54F and barbacoa 49-50F, in 3 door refrigerator cooked yesterday. CDI by discarding all foods.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll ready to eat, potentially hazardous foods in refrigeration for longer than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking on any required foods. CDI by instruction with PIC. Verification required.

7-102.11 Common Name-Working Containers - PFProperly label all spray bottles of chemicals to prevent accidental contamination. Observed one spray bottle of chemical unlabeled. CDI by labeling.

3-501.15 Cooling Methods - PFUse shallow containers, ice baths and leave foods uncovered where protected to rapidly cool foods. Observed large and/or covered containers of marinated pork, pork skins, barbacoa, and rice in 3 door refrigerator all cooked yesterday or earlier today all above 45F. CDI by placing in smaller containers in ice baths. Ensure all foods are properly cooled to 45F or less before placing in top of prep unit to be held cold. Observed cups of red and green salsa in top of prep unit 48-59F.

3-501.13 Thawing - CProperly thaw all foods under cold running water, in refrigeration or as part of the cooking process. Observed two boxes of beef on crate next to prep sink. Observed bag of pork thawing in prep sink with no water. CDI by instruction; pork was cooked and beef placed in sink with cold running water.

6-501.111 Controlling Pests - PFPremise shall be maintained free of pests. Observed cockroach on wall and at handsink. Verification required.

3-304.14 Wiping Cloths, Use Limitation - CAll towels once wet or dirty shall be stored in sanitizer in between use. Sanitizer shall be maintained clean and free of debris. Observed dirty towel on prep surface and buckets with sanitizer with dirty water.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore all utensils in a manner to prevent possible contamination. Observed clean cutting board stored behind faucet of 3 compartment sink. Observed large pots stored on shelf next to/under 3 compartment sink with chemicals.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - CDo not re-use single service articles that cannot be easily cleaned. Observed single service spice containers that were washed and stored on clean utensil shelf to be reused.

3-304.15 (B)-(D) Gloves, Use Limitations - CGloves shall be used for one purpose only and discarded when soiled. Observed employee wash hands with gloves on and continue to prepare food. CDI by having employee discard gloves, wash hands and put new gloves on.

4-205.10 Food Equipment, Certification and Classification - CAll equipment shall be ANSI/NSF or equivalent. Observed tortilla press not NSF or equivalent with peeling paint.