AZTECA MEXICAN RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed only 2 containers of salsa that were above 41F while said to be cold holding. PIC sated that they were taken out briefly to portion cups of salsa. Everything else in the unit was below 41F (see temp log). -CDI- pIC placed the necessary items in the WIC to be quickly cooled back down to 41F or below. (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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live crawling insect in dry storage area. Service facility for pests. (1 pt)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout the facility. Specifically on the cook-line, WIC, and dish pit. Also observed leaking coming from a ceiling tile above a RIC. Repair low grout and leak in the ceiling. REPEAT*** (0.5 pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions on top of dry storage items. No contamination was observed. -CDI- Employee belongings were relocated. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded habaneros in the WIC. -CDI- Habaneros were voluntarily discarded. REPEAT VIOLATION*** Due to severity points are not escalated. (1 pt)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed frozen octopus being thawed out in running water that was 77F. Running water must be 70F or below when being used to thaw items. -CDI- Octopus was removed and was immediately placed in boiling water to cook. (0.5 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout the facility. Specifically on the cook-line, WIC, and dish pit. Repair low grout. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multi-use cotton rag used to preserve moisture for the masa used to make tortillas. The rag was in direct contact with the masa. -CDI- PIC voluntarily discarded the affected masa and tortillas that were in direct contact with the cotton rags. (1 pt)

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 salsa that had been cooked cooling at a rate of 0.05 after 60 minutes. Facility still had an hour to cool the salsa down. -CDI- Employee placed the salsa into shallow metal pans in the RIF to be cooled. Salsa reached 40-41F at 1:49pm. REPEAT*** (3 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser that was not labeled. -CDI- Bottle was immediately labeled. (0 pts)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked salsa cooling in a deep plastic container making it unable to cool at an appropriate rate. Also observed guacamole, shredded lettuce, and diced tomatoes cooling in the flip top unit. -CDI- Employee placed the salsa into shallow metal containers to allow proper cooling and placed the items from the flip top in the WIC to cool properly. REPEAT*** (1 pt) 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in the WIC that were no longer cooling without any coverings while being stored. -CDI- PIC provided coverings for all of the necessary items during inspection. (0 pts)

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 salsa that had been cooked cooling at a rate of 0.1 after 70 minutes. Facility still had 50 minutes to cool the salsa down. -CDI- Employee placed the salsa into shallow metal pans to be cooled. Salsa was able to reach 60F within the allotted 2 hour time parameter after correction. (1.5 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 2 times in a low boy unit without date marks. Employee stated that the items were prepared the day prior to inspection. -CDI- Employee date marked the necessary items. REPEAT*** 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed all items date marked for 8 days. Ex: 09/15/2025 - 09/22/2025. All TCS food items are to be held for 7 days after being prepared or being removed from original packaging with the day that they were removed or prepared as Day 1. (1.5 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 Observed cooked salsa cooling in a deep plastic container making it unable to cool at an appropriate rate. -CDI- Employee placed the salsa into shallow metal containers to allow proper cooling. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp thawing under running water that was 81F. Running water is an approved thawing method as long as it is at 70F or below. -CDI- Employee placed the shrimp in bus lugs and put the shrimp in the WIC top thaw correctly. (0.5 pts)

2-403.11 Food employees may not care for or handle animals in the food establishment.-Pf Observed employee playing with cats outside upon arrival. (1 pt)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a bloated can being stored with other cans that were not damaged. -CDI- PIC removed the bloated can. (0 pts)

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 molcajete’s being stored in the facility. PIC stated they line the molcajete’s with aluminum foil so that they do not come into direct contact with the food. Facility shall cease to use molcajete’s and remove them from the premises as they are not a smooth and easily cleanable surface. (0 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP tiles coming off of the walls in the back by the employee restrooms. Repair necessary wall tiles. (0 pts)

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P-Observed fire ant white powder being used throughout the establishment. Evidence of powder was observed inside equipment and utensils holding exposed foods. At the time of the inspection it is unknown if powder entered food as the it would have easily dissolved into the food. Due to the spread of the powder within the entire establishment food was deemed unsafe. CDI - all exposed foods were discarded; permit action was taken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in prep-table #2 and in its reach-in cooler, cooling drawers, and in the WIC a variety of TCS food items being cold held above 41F (see temp chart) . All food items had been placed in cold holding units in the morning, past the 4hr cooling parameter-CDI-PIC voluntarily discarded food items. 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 a variety of TCS food items in different reach-in freezers, WIC, prep-table #2 reach-in cooler, and in an ice bath with no date marking. -CDI-PIC voluntarily discarded all food items. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P-Observed fire ant pest control white powder that is intended for outdoor home use only, spread all over restaurant's walls, floor and floor crevices ( in the kitchen (FOH & BOH) and in the customer dining area, behind/under/on top inside and sides of equipment surfaces, surfaces of food containers, all over bar prep table and customer bar dining area. Permit is suspended until established is thoroughly cleaned as required per immediate suspension form. 3 day VR.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed young German cockroaches throughout the facility, including sides/under equipment . No food contamination observed. Establishment shall obtain approved pest control for roach infestation. The use of household pest control shall be discontinued.

4-501.11 Maintain equipment in good repair. Observed under stove top, hard to pull out cooling drawers that were stuck together due to top drawer not able to stay in alignment , causing the bottom cooling drawers exterior metal portion to lifted due to the friction; affected cold holding food temperatures. Work order was placed.

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 white fire ant pest control powder on most of the exterior surfaces of equipment .

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 in the kitchen area ( FOH & BOH), in the large customer dining area and customer bar dining area floors and walls covered in Orthene pest control white powder for fire ants. Permit action taken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed in clean storage area a variety of metal pans and plates soiled with food debris.-CDI-PIC relocated items to dish area to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.15 Wash fruits and vegetables prior to use.Observed a high volume of avocados on the guacamole cart stored (cart kept in the customer seating area) as clean and ready for service with stickers remaining.-CDI-PIC rewashed avocados.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items held above 41F inside the prep unit and the low RIC in the waitress service area. CDI - Items inside the RIC were voluntarily discarded, Items inside the prep unit were flipped within 2 hours of EHS arrival and were allowed to be placed on ice for rapid 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 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 diced and sliced tomatoes with no date marking. CDI - The correct date marking was added. 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 red salsa cooling in large pitcher, inside an ice bath and item was not being actively stirred. Salsa was observed cooling from 101F to 96F in 20 minute timespan. CDI - Salsa was removed from plastic container spread on metal sheet tray and place on ice. Salsa was observed reaching 70F within 2 hour cooling parameter. 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 fish thawing under running water exceeding 70F, fish was observed at 79F at time of temping. CDI - Fish was placed on ice immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Sliced tomatoes, diced tomatoes, raw chicken, raw steak and pork held above 41F in prep unit and RIC drawers. CDI - All items were placed on the line at 10:30 AM from the WIC at 41F. Tomatoes were moved to WIC to cool to 41F, Raw meats were placed in ice bath to cool rapidly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed incorrect date marking label on RTE items (portioned cooked octopus) for ceviche inside the WIC. CDI - The correct date marking/label was added.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed meat thawing in sink without water running. CDI - Water was turned on.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of flour, salt and pepper with no label. CDI - Label was added.

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 handle submerged in ice. CDI - Handle was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over RTE cheddar cheese in WIC. Observed RTE ham stored in plastic sandwich bag stored in same container as raw beef patties stored in plastic sandwich bags. CDI-PIC corrected storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed grilled peppers on steam table below 135F. Reference temperature chart. CDI-Employee reheated grilled peppers to above 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened, sliced ham, salad mix, whole milk, and roasted salsa without a date mark. CDI-PIC added correct date marks.

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: 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 . Observed steak that was processed today, still in cooling process, tightly wrapped, stored in dense layers and covered. CDI-PIC uncovered steak to increase cold air flow.

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 salmon thawed while still in ROP in WIC. EHS explained to PIC that fish must be removed from ROP prior to beginning thawing.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top unit for service with produce stickers still attached. Remove produce sticker during thorough washing of produce.

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 handles of spoon/ladle making direct contact with salsas in prep unit. CDI-Employee removed handles from TCS food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at dish machine at a concentration of approximately 10 PPM of chlorine sanitizer. CDI - PIC primed and changed the chlorine sanitizer and dish machine was observed at a concentration of 100 PPM.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed RIC Drawers below the grill holding all TCS foods above 41F. (Raw Beef, Raw Chicken, Pork, steak) All items placed on ice until maintenance can arrive.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cut cabbage and pickled onions with no date marking. CDI - The correct date markings were added to each item.

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: 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 . Observed closed containers of salsa (x3) cooling inside RIC at 12:25 PM, salsa increased by 1 degree while cooling. CDI - EHS and PIC determined that RIC is not functioning properly, all items held from the previous day were voluntarily discarded and all items prepped using salsa from RIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw meat thawing in standing water. CDI - PIC turned on running water before EHS made PIC aware.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tamales in hot holding at a range of 111F to 131F. Tamales were placed in oven to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Queso, Pico de gallo x 4, diced tomatoes, Lettuce, and sliced tomatoes x 2 held above 41F inside prep unit 2. CDI - All items were prepped at 10:00 AM and were voluntarily discarded. Observed Raw chicken, steak, shrimp, and burger held above 41F inside RIC Drawers below the grill. CDI - PIC stated all items were prepped at 1:00 PM, PIC placed each item in an ice bath for rapid cooling. EHS 3 day VR required.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed small containers of salt/pepper shakers with no labels. CDI - Labels were added.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open. CDI - PIC closed back door.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored inside a soiled pan. CDI - Pan and ice scoop were moved to 3 compartment sink. Observed knife stored in crevice of prep unit. CDI - Knife was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ground beef hot holding at 127F. CDI: ground beef reheated to 187F before end of inspection. -1.5- 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 .

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 and beef stored in the same pan with no dividers. Observed compound beef stored with pork chops in the same container with no dividers. CDI: the raw meat and poultry that were stored together were voluntarily discarded. -1.5-

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 a large pan of pork in the lowboy that was temping at 50F. Per PIC, pan was removed from the walk in cooler around 9AM. CDI: EHS discussed with PIC and PIC voluntarily discarded the pork due to not knowing how long it has been out of temperature. REPEAT VIOLATION -3-

4-501.11 Maintain equipment in good repair. Observed torn gasket at salsa prep reach in unit. Recommend to replace. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cook pork in the cold drawer that was above 41F. Pork was left in the drawer overnight. 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 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 salad, cactus salad and pico all prepped today, and covered in the walk in cooler. CDI:foods were vented during inspection. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held out on counter and not in sanitizer.

. 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 use items being stored right side up. CDI-items were inverted to prevent contamination.

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 two pans of cooked pork in the walk in cooler at 44F. Per PIC, pans have not been taken out today. CDI: items voluntarily discarded. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several TCS foods made yesterday with no date labeled. Observed two different date labeling as mm/dd/yy and dd/mm/yy. CDI: PIC date marked and corrected the dates to mm/dd/yy. -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 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 tomatoes cut today in the flip top at 46F. Observed tomatoes, cheese, and pico all prepped today, tightly wrapped/covered in the walk in cooler. CDI: tomatoes in the flip top were brought back to the walk in cooler got quickly cool and all items tightly wrapped/covered were vented during inspection. -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 cans and rice stored on the floor. -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 plastic utensils and napkins, in the outside storage, stored on the floor. -0-

4-501.11 Maintain equipment in good repair. Observed torn gasket of prep reach in. Per PIC, gaskets arrived but has not been replaced with the torn ones. REPEAT VIOLATION -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed missing faucet handle of cold water at the 3 comp sink. Recommend to repair/replace. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee washed hands for less than 10 seconds. CDI: employee rewashed hands accordingly to the hand washing procedure. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee washed hands but turned off faucet without a barrier. CDI: employee was informed of the handwashing procedure, rewashed hands, and turned off faucet with a paper towel. REPEAT VIOLATION -2-

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 a pan of cooked jalepenos and onions on the counter at 101F. CDI: vegetables reheated to 184F before end of inspection. -1.5-

4-501.11 Maintain equipment in good repair. Observed gaskets throughout kitchen and server station torn. Recommend to replace. REPEAT VIOLATION -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility employee health policy does not include Salmonella nontyphoidal. CDI: EHS discussed with PIC Noe and emailed a copy of the updated employee health agreement to email on file. -0-

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 cleanup plan for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washed hands and turned off faucet with bare hands. CDI: EHS intervened and had employee rewash hands and turned off faucet with a paper towel. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed employee washed hands for less than 15 seconds. CDI: EHS intervened and had employee rewash hands and explained that hands must be washed for 15 seconds. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed a pan of raw chorizo over tomatoes in the walk in cooler. CDI: items rearranged. 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 boxes of unwashed avocados over ready-to-eat foods in the walk in cooler. CDI: items rearranged. REPEAT VIOLATION 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 stored behind raw beef in the low boy. Observed raw tilapia stored behind raw beef in the low boy. CDI: all items were rearranged to have raw chicken stored in the front to prevent contamination. REPEAT VIOLATION -3-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked zucchini, cooked potatoes and carrots, and cooked jalapenos with green tomatoes all cooling over ice with a rate of 0.04, 0.03, and 0.07. CDI: PIC placed potatoes with carrots and the zucchini into the reach in freezer to quickly cool. PIC added more ice and water to the jalapenos with green tomatoes and were taken into the walk in cooler to quickly cool. All items have reached 41 by end of inspection. Observed shredded cheese in the walk in cooler at 43F. PIC stated cheese was not taken out at all today. CDI: cheese were voluntarily discarded. Observed rice made from yesterday at 48F. CDI: item voluntarily discarded REPEAT VIOLATION -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and steak in the low boy at 43F-44F. PIC stated grill top was giving off too much heat and it was during lunch hour that the low boy was opening in and out. CDI: items were brought back to the walk in cooler to quickly cool back down to 41F. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed tub of cole slaw and cooked chorizo in the walk in cooler with no date labeled. CDI: PIC stated cole slaw was made yesterday. Cole slaw was dated. Cooked chorizo was voluntarily discarded. Observed items in both flip top with no date labeled. CDI: EHS discussed with PIC Noe and explained that items from the walk in cooler must still be dated at the flip top as well. All items were dated. REPEAT VIOLATION -3-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed oven cleaner solution in spray bottle not labeled. CDI: spray botted labeled. -0-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed over ice method of cooling jalapenos and green tomatoes not cooling quickly enough. CDI: more ice and water was added to the container and placed in the walk in cooler to quickly cool. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water with temperature of 83F. CDI: PIC removed utensils and stored in water of 189F. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets at the larger flip top unit. Recommend to replace. Observed shelving of the server station prep reach in for to-go sauces and horchata rusting. Recommend to replace. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw steak and raw chicken stored above shredded cheese in the walk in cooler. Observed chicken stored behind steak in the lowboy. CDI: raw chicken in the walk in cooler is rearranged to be stored below raw steak and shredded cheese. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed shredded cheese stored below unwashed avocados. CDI: storage order was rearranged to where avocados are stored below ready-to-eat foods. -1.5-

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 red sauce in walk in cooler at 46F. PIC stated it was made yesterday. CDI: PIC voluntarily discarded. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS food items in the walk in cooler and flip top without date labeled. PIC stated items were made yesterday to use for today. EHS allowed to date mark. CDI: all TCS items are dated. -1.5-

3-501.13 Use approved thawing methods. Observed fish thawing in prep sink with water temperature of 85F. CDI: PIC moved to walk in cooler to continue thawing. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth laid out on bar counter. In-use wiping cloth are to be held in sanitizer at all times when not using. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women's restroom. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo and cooked poblano peppers stored in flip top near oven with a temperature of 54F. The internal thermometer showed air temperatures to be approximately 55F. Flip top was left open while next to hot oven. CDI - PIC was advised to leave flip top closed when not in use. Flip top cooler was able to cool to 41F by end of inspection. Foods inside flip top cooler were moved to walk in cooler to rapidly cool to 41F. PIC has been advised to conduct frequent temperature checks of flip top cooler. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in kitchen area. Rear door was left open to circulate cool air throughout kitchen. Recommend controlling insects to prevent infestation or cross contamination. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door to kitchen left open. Open door did not have a fly screen. Recommend keeping door closed or using fly screen to prevent insects from entry. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in flip top cooler with product sticker still attached. Wash produce prior to use and before storing in flip top equipment. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign at handsink in customer restroom. All other handwash signs were in place. CDI - Handwashing signage was provided by regulator. -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of chorizo in walk in cooler without a lid or protective covering. CDI - PIC provided a lid. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed heads of cabbage stored above ready to eat pico de gallo in walk in cooler. CDI - PIC rearranged storage order so that unwashed produce was below ready to eat items. -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 metal spoon used to cook rice stored on top of stove surface and knife stored in between doors of flip top cooler. Both locations had food build up and residues and were not routinely sanitized. CDI - PIC moved utensils to mechanical dish machine and stored new utensils in metal container of water with a temperature of 189F. -0.5 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in either the female employee or customer bathrooms. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with lids and sliding doors open. Recommend keeping lids and sliding doors closed when not in use to prevent rodent or insect infestation. -REPEAT- -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket with a chlorine bleach sanitizer concentration of 10ppm. CDI - PIC emptied sanitizer bucket and refilled with a chlorine bleach sanitizer solution with a concentration of 50ppm. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole and slaw in flip top cooler with temperatures between 43F and 45F. Items were placed in flip top cooler during lunch service. CDI - Items were moved to walk in cooler to rapidly cool to 41F or less. Items were cooled to 41F during inspection. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of tortillas stored on floor of walk in cooler. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and lids open on recycling dumpster and garbage dumpster. Recommend keeping lids and doors closed when not in use to prevent rodent and insect infestation. -0.5 points-

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 single employee wash hands properly but did not use a barrier to turn off water faucet. CDI - Asked employee to re-wash hands and spoke with PIC about proper hand washing procedure. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE potato skins stored in same container as bagged raw mussels in reach in freezer. CDI- PIC removed potato skins and storage order was corrected. -REPEAT- -3 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a small container of seasoning on prep line with a piece of hard white plastic in the mix. CDI - PIC voluntarily discarded. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female employee restroom. -0 points-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Parasitic desctruction letter from Sysco for undercooked tilapia on menu for ceviche could not be located. Phone call was placed to Sysco but representative informed them that it would take up to 2 weeks to get the letter. Gave directive to fully cook tilapia to 145F until letter could be obtained. VR by 8/23/19

3-302.11(A) Separate the different types of raw animal foods. -P. Raw chicken in ziplock bags was found co-mingled in pan with raw beef in zip lock bag stored in walk-in cooler. CDI: storage order corrected. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw shell eggs found to be stored above salsa inside flip top cooler. CDI: storage order rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Unwashed avacadoes stored above ready to eat prepared veggies inside walk-in cooler. CDI: storage order corrected.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. According to manager tilapia for ceviche is served undercooked. No asterisk indicating ceviche is served undercooked on menu. Instead observed cooked fish for ceviche with an asterisk. Facility needs to correct menu to indicated undercooked ceviche. VR by 8/23/19

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee washing dishes and trying to place them on a rack to dry without sanitizing. CDI by intervention and education. EHS had employee run all dishes through dish machine to properly sanitize.

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 one container of beans from night before with no date label. CDI by dating with proper make date.

4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing drain grate in floor in serving area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in reach in cooler. CDI by removal to proper storage location.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on reach in cooler.

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

General Comment: 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. Wait staff employee observed picking up sopapillas with bare hands. CDI: corrected employee; tongs used.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mutiple plates stored as clean on shelf at dish area with dried food debris. Pans were removed and stored to be scrubbed and cleaned. Repeat violation: Full credit deducted. Return visit required by 3/29/18

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Large tub of chicken soup and Azteca soup made yesterday without date in walk-in cooler. CDI: proper dates added. Return visit required by 3/29/18

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. Pan of shredded chicken cooling in walk-in in 6 inch pans and covered. CDI: chicken separated into 2 smaller portions and placed inside walk-in uncovered. Meatball soup cooling in kitchen on ice bath that was not adequate; ice observed only one bottom of pan. CDI: more ice added and product submerged. Jalepenos and garlic cooling in kitchen at room temperature and covered. CDI: moved into shallow pan on ice bath and uncovered.

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

Repeat: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed only 3 plates stored with food debris. CDI: plates removed and recleaned. Much improvement has been noted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 1.5 pts. Observed several foods in walk-in cooler made yesterday including pork, chicken stock, 2 pans of shredded chicken, burrito salsa, and table salsa made 12/19 without a date. CDI: dates added.

General Comment: 0 pts. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee leave to go outside, then return back into kitchen from back door without changing gloves or washing hands. CDI: education provided; employee was directed to remove gloves and wash hands properly.

Repeat: 2 pt. 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags being held well beyond 90 days and observed old tags mixed in with the new tags. Tags were not being stored in chronological order. CDI: chef started to organize and stored tags in chronological order during inspection.

Repeat: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plates stored with food debris remaining. CDI: plates removed and being sent back through dish machine. Observed small dicer with food debris remaining. CDI: removed to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dishmachine not sanitizing properly. It was later determined that the sanitizer container was empty. CDI: container changed out, concentration corrected to 50ppm, and dishes were ran back through dishmachine,

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P 1.5 pts. Observed several items inside small flip top cooler in kitchen > 45F(see temp chart). CDI: all items removed and discarded; Service rep on site during inspection. Discontinue use until repaired. Verification required by 7/27/17

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

General Comment: 0 pts. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed make line cutting board with stains and gouged. 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 some plastic food pans with cracks.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tag not being retained with bag of oysters inside walk-in cooler. Observed incorrect date on tag for bag of oysters inside walk-in cooler. Discussed with PIC to mark date that last shellstock was used on tag. CDI: tag pulled and placed with oysters inside walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm bleach sanitizer in bucket without wiping cloth. CDI: correct to 50ppm during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plates and metal pans with visible dried food debris stored at dish area and shelf next to walk-in cooler. CDI: pans and plates removed and stored at dish sink to be soaked and properly cleaned. Observed soda gun holder at bar with visible build-up. CDI: removed and taken back to kitchen to be cleaned.

General Comment: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of chicken soup with expired date of 2/6 inside walk-in cooler. CDI: soup discarded voluntarily by PIC.

Repeat: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisks or anything on menu indicating that ceviche can be served undercooked/raw. CDI: PIC started process of handwritting asterisks on menu.

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

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small flip top cooler cutting board stained. Observed small cutting boards stored with deep cuts and worn.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wait staff filling a water pitcher at the dish area handsink. Water pitcher was to be used in soaking drink machine caps. Insure that staff only use handsinks for handwashing. CDI by EHS informing manager to inform staff of proper procedure.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed item called "Ceviche Mixto" containing raw shrimp on the visual menu without a consumer advisory notation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed flip top unit cutting board deeply scored and in need of replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed salsa and other food debris accumulated underneath the prep flip top cutting board.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced/diced tomatoes and shredded lettuce overstacked in the prep flip top unit. Items had been stacked above the lip of the pan and were above 45F. Items had been prepared earlier in morning, EHS had the PIC place the excess food product in a smaller pan and store the pan inside the reach in until the product is needed.

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 cactus salad, which contains sliced tomatoes, not date marked in the walk in cooler. Item must be date marked due to the tomatoes being TCS. Datemarking procedure in the establishment is overall very effective, as such no points deducted. Item dated by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle not labelled in the dish area. Item labelled by employee. Insure that all spray bottles are labelled.

4-501.11 Maintain equipment in good repair. Observed one split gasket on a prep/grill area reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dishwashing rack soiled with residue. Item discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed damaged top doors on the dumpster unit.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility with current records, but with some tags out of order. Insure that the tags are kept in chronological order. CDI by reordering.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several items in freezers not covered or wrapped. Insure that when items are placed into storage that they are covered/wrapped to prevent contamination. CDI by PIC wrapping. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw eggs inside a metal container stored over top of various sauces and salsas in the prep area reach in. Insure that raw egg products are not stored over any ready to eat products. CDI by PIC moving items.

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 facility not date marking deli meats and cheeses. Insure that when the original container of such items is opened, that the date of opening is recorded on any subsequent containers. CDI by PIC dating items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed singular unlabelled detergent spray bottle. CDI by employee labelling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors open at time of inspection. Doors were opened by a non-establishment related person and left open. Insure that all employees are instructed to close dumpster doors when observed open. CDI by PIC closing.

i3-304.12 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 spoon stored in a pot of hot water near the stove. Water was not 135F. If employees wish to store a utensil in water, insure that it is maintained at 135F. Pot placed back on burner and water reheated back to 135F.

4-501.11 Maintain equipment in good repair. Observed split gasket on the walk in cooler, and a small prep refrigerator near the grill area. Observed a cracked glass pane on a sliding door of a cabinet. Door was removed by PIC until it can be fixed. Observed damage to the top of the small ice machine.

44-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several rusty racks inside of prep refrigeration units, observed grease build up near the grill.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpser lids open at time of inspection.

3-302.11(A) Separate the different types of raw animal foods. -P OBserved raw chicken stored over varying types of seafood such as shrimp and mussels in the under-grill prep refrigerator. CDI by PIC placing all chicken items in the unit on the bottom. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers stored above tortillas and bread in the walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked diced tomatoes on the prep cooler flip top unit. CDI by PIC moving the overstacked tomatos to a small container in the lower compartment of the unit.

3-501.13 Use approved thawing methods. Observed thawing being done in a prep sink without running water. CDI by PIC providing running water at 68F.

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 chipped/damaged knife blade. CDI by PIC discard. 4-501.11 Maintain equipment in good repair. Observed broken gasket on a reach in unit in the rear area, observed damage to the plastic modling of the smaller ice machine, observed gaskets on the large ice machine in disrepair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI by PIC closing.

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 peeling paint on the ceiling in various areas of the kitchen, concentrated mostly around the dish washing area.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility not recording date on tag when the last shellstock from the container is used. CDI by instruction. VERIFICATION REQUIRED.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored directly above whole muscle intact beef. CDI items rearranged. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed chips and other containers of dry goods not covered overnight. CDI items covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed small amount of pink and black debris collecting in ice machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed beef prepared and placed in walk-in cooler yesterday above 45F. CDI beef was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in prep reach-in cooler above 45F. CDI lettuce was discarded Observed beef in walk-in cooler above 45F. CDI beef was discarded.

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 milk, cabbage, pabolanos and salsa in walk-in cooler in need of date marking. CDI items labeled. 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 salsa date marked for 6/12/15. Salsa was past time/temperature window. CDI salsa 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 beef prepared and placed in walk-in cooler last night above 45F. CDI beef was discarded. VERIFICATION REQUIRED. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lettuce cooling at 52F in prep reach-in unit. CDI lettuce was discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several working containers of oils and spices not labeled. REPEAT VIOLATION.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor and screen door in kitchen open. Doors must be self-closing and remain closed. REPEAT VIOLATION. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout establishment.

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 scoop handle stored directly in several dry goods. REPEAT VIOLATION.. . .

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips.

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 one severly damaged container. Observed knives melted and in disrepair. CDI items removed from use. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-food grade mixer attachment. 4-501.11 Maintain equipment in good repair. Observed standup mixer with tape on knob. Observed calicum beginning to accumulate in dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris collecting in several cooler bottoms.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handsink in bar area missing trash can.

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 grout missing between tiles in several areas of kitchen. Observed broken tiles in several areas. Observed wall in disrepair in several areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on dry good containers in kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled. Observed 4 knives stored as clean with food debris. CDI items moved to dish area.

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 pico de gallo, lettuce, salsa, cooked peppers, cheese dip and orcheta in need of date mark. CDI items labeled.

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

6-202.13 Protect outer openings of establishment from insect or rodent entry. Out entry must be self-closing. Observed back door not self-closing in kitchen.

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 scoop handle stored directly in sugar and flour. CDI scoops removed.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue left on several pans. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed juicer labeled for domestic use only. 4-501.11 Maintain equipment in good repair. Observed split gaskets and rusted shelves on prep cooler and reach-in freezer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards deeply scored.

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

5-205.15 Maintain a plumbing system in good repair.-P Observed urinal broken. Observed pipe leaking on dish machine. CDI operator stated part has been ordered.

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 ceiling peeling above 3 comp sink and dish machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowels not coming out of dispenser in mens employee restroom in back of kitchen. Dispenser repaired to make papertowels accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on the majority of the metal food pans stored as clean. PIC removed pans to re-wash. Recommend using different type of sticker so that residue is more easily removed.

GEneral Comment- 7-201.11 Store toxic materials to avoid contamination. -P Observed cough and cold medicine in sealed container on back storage shelf with dry storage. PIC removed.

General Comment- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth at clean dish area.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler at bar as well as handle pulling apart making cleaning difficult. PIC stated that parts are on order. Repeat

General Comment- 4-501.11 Maintain equipment in good repair. Observed damaged floor tiles in dry storage area, junction between walk in cooler and outside flooring, and in back of kitchen.

2-401.11 Employee drinks must be in a closed container and stored in a designated area that will not contaminate food, equipment, linens. Observed employee beverage stored on box of meat in freezer. Item moved.

2-301.14 Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Observed employee handle dirty then clean dishes without washing hands. Observed employee put on gloves without washing hands. Observed employee wash hands in 3 comp sink. CDI by instruction

5-205.11(A) Handwash sinks shall be accessible to employees at all times. Handsink was blocked by large container of water. CDI- item moved

4-601.11(A) Food contact surfaces must be clean to sight and touch. Observed food residue and sticker residue left on containers stored as clean. CDI items moved to wash.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed 8 containers of chicken and beef held on cook line waiting to be cooked above 45F. CDI items were heated to above 165F. Do not removed food from cooler unless it will be immediently prepared/cooked.

3-501.17 Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods and beverages that meet the criteria not date marked. CDI

3-302.12 Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed food containers unlabeled.

3-305.11(A) Food shall be protected from contamination and stored where it is not exposed to splash. Observed tamales, chicken, salsa, etc stored under fan leaking condensation in walk-in cooler. CDI items relocated.

4-901.11(A) Air dry pans before stacking. Pans and plastic containers stacked without air drying.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed torn gasket on bar reach-in cooler. Observed door to prep reach-in cooler falling from hinges. Observed ice machine door in disrepair. Ice machine door repaired during inspection.4-501.12 Cutting Surfaces - C. Cutting surfaces shall be replaced or resurfaced with they become scored or pitted. Observed cutting boards deeply scored and discolored.

2-201.11 Employees shall understand when to report illness, symptoms and exposure. Observed employee health policy locked in room and manager did not have key. Employee health policies should be readily accessible. CDI manager posted copy of employee health policy.

3-203.12 (B) The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Observed shellstock tags without date when last shellstock was sold from that container. CDI instructed to immediently begin dating tags when all product is consumed.

3-501.16 Potentially hazardous food must be held at or below 45F. Observed garlic-oil mixture on grill prep line at 74F. Garlic was moved to ice bath. Observed sausage in cold holding unit at 51F. Sausage was moved to walk-in to cool

3-501.17 Ensure that potentially hazardous foods that are ready-to-eat and held for more than 24 hours must be date marked. Observed several foods that meet criteria not date marked. When foods are held at or below 41F foods can be kept for 7 days; 41F-45F=4days. CDI Items date marked.

7-102.11 Sanitizers shall be labeled. Observed sanitizer buckets not labeled. CDI buckets were labeled.

4-203.12 Temperature measuring devices shall be provided. Observed thermometer missing from inside grill cooler. REPEAT. CDI placed thermometer in cooler.4-302.12 (B) Thin probe thermometer shall be provided for items such as hamber patties and fish filets. Observed only thick probe dial thermometer available for use. REPEAT. Verification required by Dec. 19, 2013.

3-304.14 Wet wiping cloths shall be stored in sanitizing solution when not in use. Observed several wet wiping cloths stored on prep surface. REPEAT

3-304.12 In-use utensils stored in water should be stored in running water. Observed ice cream scoop stored in standing water.

4-501.11 All equipment shall be in good repair. Observed torn gaskets and prep cold hold and prep cold hold unit. Observed spray nozzle on 3 compartment sink being repaired with tape. Observed hot water knob missing at 3 compartment sink.4-501.12 Cutting surfaces shall be replaced or resurfaced when they can no longer be effectively cleaned and sanitized. Observed stracted cutting boards.

4-204.113 A warewashing machine shall be provided with an easily readable data plate. Observed warewashing data plate not readable.

5-205.15 Plumbing system shall be maintained in good repair. Observed men's toilet in employee restroom not flushing.5-202.14 Backflow prevention device must be provided for continous pressure when in use. Observed hose bibb at utility sink without continous pressure backflow precenter. Observed hose bib at mop sink outside with broken backflow preventer. Backflow preventer for continuous pressure must be provided. CDI hose was disconnected.

5-501.17 A covered receptacle shall be provided in female employee and female restrooms. Observed open receptacle in female restrooms.

6-301.20 A waste receptacle shall be provided at all handsinks. Observed handsink in bar without receptacle.5-501.113 Receptacles shall be kept covered. Observed receptacle/dumpster not closed.

6-201.11 Floors, walls and ceiling shall be smooth and easily cleanable. Observed wood in bar unfinished and beginning to peel.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees. Observed incomplete knowledge of the employee health policy. CDI, gave instruction on understanding employee health policy.

2-301.15 Where to Wash. Employees shall wash hands only at approved handsinks. Observed two employee washing hands at prep sinks. CDI, by instruction; directed to proper wash hands at handsink.2-301.14 When to Wash. Employees shall wash hands as often as neccessary to prevent contamination of equipment and food. Observed employee wearing gloves and handling soiled dishes then without taking off gloves and washing hands, proceed to unload and handle clean dishes from dish machine. CDI, discussion with PIC on proper glove changing and handwashing. Observed employees on cook line not washing hands in between glove changes. CDI, by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed various food items stored in top of prep unit and bottom on cook line above 45F. CDI, had all food items placed on ice. PIC reported that maintenance was coming today to look at another cooler and she would just have him look at that cooler as well.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy. Observed thermometers missing from inside grill coolers. CDI, by instruction.4-302.12 Food Temperature Measuring Devices. Provide properly thin sized probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use. CDI, by instruction.

3-304.14 Wiping Cloths, Use Limitation. Observed wiping cloths not being used properly. Observed wet dirty wiping cloths hanging from cook's apron while his hands were being wiped on them. Observed dirty wiping cloths laying on counter as well. All wet soiled wiping cloths not in use need to be stored properly in chemical sanitizer.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed several grill cooler gaskets that were torn. Observed spray nozzle for prewash damaged and being repaired by tape (new nozzle was changed out during inspection).