MONTERREY MEXICAN RESTAURANT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed grains of rice in the hand sink at the kitchen area. CDI- EHS discussed handsink usage with PIC. Sink cleaned during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of already cold food stored in the WI without covers. Food needs to be covered after cooling is completed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking inthe kitchen area. CDI. PIC removed the stacks of dishes. Repeat

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 dented cans stored in same place as those without dents. CDI. PIC removed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 0ppm chlorine. CDI. PIC replaced the solution.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking inthe kitchen area. CDI. PIC removed the stacks of dishes.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed no hot water coming to the 3 comp sink. CDI. PIC indicated that the water temp was lowered and turn it on to the required temperatures.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw fished commingled with corn in the RI freezer. CDI. PIC removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food items in the WI cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed active dish machine with sanitizer concentration at 0ppm. Facility does have another dish machine and will continue to use that until the 2nd is fixed. Will be back in 3 days to check on the equipment. 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 items cooked from yesterday and PIC indicated that they are still cooling. Temperature for the items were above 41F. CDI. PIC voluntarily discarded. Repeat ****The other items in the facility were properly cold and proper cooling methods used. 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 all the items in the drawer at temperatures above 41F. PIC voluntarily discarded. Unit is placed out of service Will be back in 3 days to check on the unit 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 items in the WI without dates. Cdi. Pic voluntarily discarded. Repeat **** all other items were properly 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed different asterisking marks in the consumer advisory. 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed asterisking sign on chicken in the menu. PIC indicated that it will be removed. Will be back in 10 days to check on it.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in the kitchen area.

4-502.11(A) Maintain utensils in good repair. Observed drawer, prep unit, RI dish machine in disrepair. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored by cleaned dishes. CDI.. PIC removed

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed frontline employee using handsink to rinse wiping cloth. CDI- EHS discussed handsink usage with PIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees using soiled wiping cloth to wipe off soiled gloves. CDI- EHS discussed glove usage with PIC, PIC had employees discard and replace gloves due to working at same task.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed black beans, raw beef, and raw chicken temping above 41F after being prepped in the morning, outside of the 4 hour parameter. CDI- PIC voluntarily discarded all TCS items that did not properly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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 pastor, carnitas, chorizo, and other TCS foods incorrectly labeled in low RIC. PIC stated items are brought out of freezer as needed but date on container has not been changed to reflect when TCS food was originally prepped or unpackaged. Correct date of prep was on container in freezer. CDI- EHS discussed date marking with PIC, PIC had correct dates marked on containers in low RIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle with yellow chemical, one spray bottle with purple chemical, both unlabeled. CDI- PIC had bottles labeled after identifying chemical with employee. *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 TCS foods unable to cool in standing glass RIC due to an ambient temp above 41F. TCS foods in WIC not cooling effectively due to internal temp of WIC being higher than 41F due to door being continuously opened during prep, being densely packed in deep pans, and having tightly fitted coverings not allowing for proper cold air flow. CDI- EHS discussed effective cooling methods with PIC, PIC removed items to be cooled in low RIF and standing RIC units, and see item #20. 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 raw steaks being thawed on prep counter. CDI- EHS discussed approved thawing methods, PIC removed item to be submerged under running water. 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 ROP fish being thawed with packaging still intact. CDI- EHS discussed proper safe food handling instructions with PIC, PIC had food employee remove fish from reduced oxygen environment.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed drill used for refried bean prep being used in facility, not of smooth and easily cleanable material, not free of unnecessary ledges and crevices, and not designed for easy cleaning or maintenance. Remove and replace item.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - No paper towels available at handsink near cook line upon arrival. - CDI - PIC provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw shell eggs stored above ready-to-eat vegetables and sour cream in walk-in cooler. - CDI - PIC corrected storage order by placing raw shell eggs beneath RTE foods. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P - Observed raw chicken stored above raw beef in walk-in cooler as well as raw beef stored above raw shrimp in lowboy portion of prep unit. - CDI - PIC corrected storage order by placing raw chicken beneath raw beef in WIC as well as raw beef below raw shrimp in lowboy. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various containers of food lacking covers while in storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - REPEAT - Observed multiple dishes stored clean with visible sticker residue present. - VR - Verification required within 10 days to ensure stickers are being properly cleaned. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one unlabeled spray bottle of yellow chemical identified as degreaser by PIC. Also observed one unlabeled container of green substance identified as soap by PIC. - CDI - PIC labeled all working containers appropriately.

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 various working containers of condiments and spices lacking labels. - CDI - PIC labeled all working containers.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados and onions stored on cook line with stickers present. Wash all fruits and vegetables prior to being placed in units for service.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoop handles touching dry goods in bulk storage containers. - CDI - PIC repositioned utensils such that handles were above the dry good products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving in hallway used for storage. Replace all rusted shelving. - *NOTE: Points not escalated due to improvement noted since previous inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed side door of dumpster to be open. - CDI - PIC closed dumpster door.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw chorizo stored above ready-to-eat octopus in lowboy. - CDI - PIC corrected storage order by placing octopus above raw chorizo. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed multiple dishes stored clean with visible sticker residue present. - CDI - PIC moved dishes with sticker residue to three compartment sink to be cleaned again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in cooler drawers and 1 door reach-in cooler. Per PIC, items were removed from RIC and placed on prep table around 11AM for cooler to be cleaned. EHS directed PIC to place items in another refrigeration unit when cleaning occurs to maintain TCS items at 41F or below. - CDI - PIC moved items in cooler drawers to freezer to quickly cool. EHS recommends not stacking items in cooler drawers; place bags of ice on one layer of TCS items to help aid temperatures. EHS observed items in RIC recover prior to departure. *NOTE: Risk control plan to be implemented for ongoing cold holding issues. EHS will return by the end of the week to discuss RCP with PIC. 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 various salsas dated with today’s date that were prepared over the weekend per PIC. PIC stated the salsas were placed in new containers today which is why they were dated with today’s date. - CDI - Education provided. Ensure the date mark label indicates the date of preparation even if the product is placed in a new container. PIC corrected date mark labels to reflect date of preparation. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of sanitizer, per PIC. - CDI - PIC labeled spray bottle appropriately.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados stored in glass door RIC with stickers present. Wash all fruits and vegetables prior to being placed in units for service.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving throughout facility. Replace all rusted shelving.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of steak being stored on shelf above a container of shrimp in prep reach in cooler and a container of raw chicken being stored on shelf above a box of pork. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce being stored on shelf in WIC above containers of washed and cut produce. Store unwashed produce below ready to eat foods. 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 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 a large metal pot of shredded cheese being stored in WIC at 45F. CDI: PIC voluntarily discarded cheese. REPEAT. Points reduced to half due to significant improvement in cold holding since previous inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door open upon arrival for inspection. Also, when back screen door is closed there is a significant gap between door and floor creating a large opening for pest to enter facility. Keep back door closed. PIC stated pest control service provider is scheduled to attach a door sweep to back screen door.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of shrimp with added ice being stored in prep reach in cooler and a container of tilapia with added ice in WIC. PIC stated fish and shrimp is not received on ice. Do not add ice to fish and shrimp.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal containers being stored wet nested on clean equipment storage shelf. Allow equipment to air dry before stacking within each other.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at prewash station of dish machine. Repair leak.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of food not in cooling phase, with no lid or packaging.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of TCS items in WIC holding above 41F. Other items in WIC were holding 41F. PIC stated they took temperatures this morning at 9 am and all items were holding 41F and below. Kept WIC closed for 20 min and placed thermometer in WIC. Waited 20 minutes. WIC ambient was 40F. All items returned to 41F. Spoke with PIC about keeping door closed tightly, and during prep to not keep door open for extended periods of time. 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 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 several items, salsa and beans that had been made day prior with no date mark. CDI PIC facilitated all items to be date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS items previously made with date mark of today because they took it out of the freezer today. Explained to PIC that there needs to be the date of preparation, the date placed in freezer, and date take out of freezer. CDI PIC facilitated items to be date marked correctly. Observed cooked vegetables date marked 1/10, one day expired. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 tiles cracked and missing through out, at WIC threshold. Needs repair or replacement. Door to kitchen was replaced per last inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handling soiled equipment and utensils while wearing gloves. Afterwards employee removed gloves and rinsed hands off under pre-rinse faucet and proceed to handle clean equipment. CDI: PIC instructed employee to wash hands and returned contaminated equipment to be W/R/S.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw bacon and raw steak being held in containers in low boy RIC above raw shrimp. CDI: PIC re-arranged items to proper 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 enchilada sauce being held on steam table at 122F. CDI: PIC reheated sauce to 197F before returning to steam table for hot holding.

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 containers of pork, shredded cheese, chorizo and steak being held above 41F in prep RI cooler. Ambient air temp was 45F. Also observed a large container of beef, 6 containers of shredded cheese, 6 large plastic buckets of salsa, 9 gallons of milk, several containers of cheese dip and 4 containers of marinated chicken all being held in WIC above 41F. Ambient air temp was 46F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT NOTE: PIC voluntarily closed facility until WIC is operating at proper temperature. Service technician was called and onsite during inspection.

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 cheese dip being held in RIC date marked 9/1 and several salsa’s date marked 9/7 and 9/5. CDI: PIC discarded items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 5 hotel pans of cheese dip uncovered cooling in ice baths with 3 having ice wands on counter at a rate insufficient to reach cooling parameters. See temp chart. CDI: Cheese sauce was placed in larger containers of ice bath and water was added to ice to allow a larger surface of metal containers to contact ice water. REPEAT

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a tray of cooked tortilla bowls being stored uncovered on a shelf above prep counter. CDI: PIC covered tray with plastic wrap.

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 door leading from dining area to kitchen broken and cracked on bottom. Repair or replace door.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near grill line with malfunctioning soap dispenser. CDI: PIC placed container of soap at sink

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken broth prepared yesterday at 45F. CDI: PIC voluntarily discarded item. 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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various items above 41F, including Chile rellenos, tamales, spinach dip, poblanos, cheese dip, shredded cheese, and steak. CDI: Items were in the units less than 4 hours, and placed back in walk in cooler. EHS will conduct long term compliance 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 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 chicken broth cooling from yesterday in a large container. Observed cut lettuce cooling at a rate of 0.01F/min in a large container covered with a lid. Sliced tomatoes cooling at a rate of 0.04F/min in prep top. CDI: Ice was added to lettuce and tomatoes were placed in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia thawing in reach in cooler with ROP packaging still intact. CDI: Packages were cut during inspection

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near dry storage area and a roach near hot holding equipment.

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

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles near back door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up water pitcher in hand sink. Observed food employee rinse out wiping cloths in hand sink. CDI: Items were removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed dead flying insect in chicken broth being stored in walk in cooler. CDI: PIC voluntarily discarded item.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes with gloves on, rinse gloves with spray arm and then proceed to handle clean dishes. CDI: Food employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items in walk in cooler above 41F, ambient air was ranging between 40-41F. PIC stated a breaker was tripped Sunday night but the cooler was checked/repaired on Monday. Food temperatures have not been monitored since Sunday night. TCS foods were voluntarily discarded. A couple of pans of raw meats were moved to other refrigeration. *facility has voluntarily closed until walk in cooler is repaired*. VERIFICATION REQUIRED. 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 .

3-501.18 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 cooked peppers in reach in cooler with a prep date of 2/28 and beef tips in walk in cooler with a prep date of 2/24. CDI: Both items were voluntarily discarded. 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 .

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

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

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 dented cans being stored on racks with cans for facility use. CDI: PIC voluntarily discarded items.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near the dish machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager at beginning of inspection. CDI: Food employee with food protection manager certification arrived during inspection

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information 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 house made salsa verde with cooked tomatoes and cooked chicken cooling from last night still above 41F. CDI: PIC voluntarily discarded items.

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 cooked chicken in a pan with lid on in walk in cooler. Observed salsa verde in large container in reach in cooler. CDI: EHS and PIC discussed proper cooling methods.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices and squeeze bottle on prep top not labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in container for use with stickers still on them.

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

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed reach in cooler in server station containing house made salsa, sticker inside cooler states it should be used for packaged items only.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility without written procedures. CDI: EHS emailed procedures.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soap dispenser near cook line in need of new batteries at beginning of inspection. CDI: PIC changed batteries and soap is now accessible.

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 house made queso, cooked ground beef and refried beans above 41F that were cooling from last night. CDI: PIC voluntarily discarded items.

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 raw chicken breast in cold drawer, and salsa in reach in cooler above 41F. CDI: PIC moved chicken breasts to quickly cool in the walk in and salsa was voluntarily discarded due to staying in the unit overnight.

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 multiple deep pans of house made queso, a pan of ground beef, and refried beans with lids on and tightly stacked. CDI: PIC discarded items due to missing cooling window and EHS and PIC discussed proper cooling methods.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef and pork being thawed at room temperature, temperature of pork was above 41F.CDI: Items were placed back in the walk in cooler.

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 two dented cans being stored on racks. CDI: PIC voluntarily discarded cans.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic pans stored together wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed house made salsa in reach in cooler that states to use product only for packaged items.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Observed trash cans without a lid in female restroom.

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 old employee health sheets. CDI: EHS emailed new employee health sheets.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher in the hand sink near the cook line. CDI: PIC removed the pitcher.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple pans and containers with sticker residue and food particles when stored as clean. CDI: PIC placed them to be rewashed.

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P Observed a container of salsa in the bar cooler that had been taken to a table and then returned to the cooler half full. Salsa must not be reused by different tables of guests. CDI - discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information 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 pico de gallo in the reach in cooler at 45 degrees. PIC stated it was prepped this morning, which exceeded the 4 hour limit. CDI: PIC voluntarily discarded items.

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 raw chicken breasts, beef in the cool drawers above 41 degrees F. CDI: PIC voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information 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 pans of chile rellenos in the walk in cooler, reach in cooler and freezer without date marks. CDI: PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 multiple pans of pico de gallo cooling in reach in cooler with the lids on. CDI: PIC voluntarily discarded due to the pico de gallo missing the cooling window.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple small flying insects in the prep area of the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stored together wet. Informed PIC to allow for proper air drying before stacking and storing items.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered trashcans in female restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near the dish machine. Some tiles were holding water because they were broken or need grout. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under and around equipment.

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. CDI by education of PIC. Written procedures left on site during inspection. 0 point deduction.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed wet wiping cloth laying in hand sink basin in server area. CDI - PIC removed. Do not use hand sinks for other purposes.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed various shrimp dishes on menu denoted with asterisk indicating part of consumer advisory. No supplier guarantee that shrimp are free of parasites available in the establishment. Shrimp must either be fully cooked - removing consumer advisory denotation on menu - or provide documentation from supplier that shrimp is free of parasites. Verification required within 10 days.

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 pan of raw shrimp placed on rack below pans of raw chicken in WIC. CDI - shrimp relocated to higher shelf. Observed raw chicken in line cold drawer unit in the back of the drawer behind chorizo and shrimp which have lower cooking temperatures. CDI - PIC re-organized drawer to move chicken to front to prevent possible drip contamination during preparation. REPEAT - full 3 point deduction. No escalation at this time as no raw animal foods were observed stored above ready to eat foods as has been previously noted.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made cheese dip which has been cooked/cooled and stored in WIC reheating in hot wells at line area for 1 hour 50 min still at 138-140f. PIC noted that the hot well had been set to low. PIC removed cheese to stovetop water bath to attempt to reheat by the 2 hour time frame but was unsuccessful. Maximum reheat temperature achieved 158f at 2 hours 15 min of reheating. CDI - cheese discarded. Rapidly reheat the cheese to 165 and then hold in heated units above 135f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed platter of chile rellenos on top of equipment at line holding at 72f at beginning of inspection. PIC noted they keep them in the cooler and remove and allow to sit out for the busy lunch period. CDI - items discarded. Maintain TCS foods either cold below 41f, hot above 135f or use TPHC procedures discussed during inspection to hold for 4 hours at room temperature and discard.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed various prepared TCS foods including spinach/cheese dip, tamales, cooked rice, cooked chicken, open canned cactus, and more with no date marking present. Overall date marking system appears to be in place, however, items are being overlooked in service coolers. CDI - items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bottle of chemical without label PIC identified as sink and surface sanitizer. CDI - PIC labeled. REPEAT

3-305.12 Food may not be stored under other sources of contamination. Observed seasonings and margarita mix stored on shelf under chemical storage area in server area. CDI - PIC re-organized and placed chemicals on bottom shelf below food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various clean small wares and food pans stored stacked together wet. Air dry pans before stacking. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer in use for storage of restaurant food items near back door area. Remove.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup of old food labels, adhesive residue, or gummy buildup on exteriors of numerous metal and plastic food containers. Clean to prevent buildup and potential label transfer to interior food contact surfaces during storage.

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 significant floor damage in dish area. Floor tiles missing/broken/cracked holding standing foul water. Repair. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs observed above RTE salsa. Raw chicken observed above RTE food in WIC. CDI. Rearranged. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser found in unlabeled bottle. CDI. Labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of pans deemed clean stacked wet.

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. Floor damaged observed in dish area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection that is a CFPM. Repeat violation.

2-301.14 Wash hands after activities that contaminate them. -P Employee observed washing soiled dishes, rinsing hands with spray arm, then attempting to put food in container. CDI. Employee was instructed to wash hands. 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 After handling soiled equipment and washing hands, employee turned faucet handles off with bare hands. CDI. Rewashed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed filling pan of shrimp with water in handsink. CDI. Education provided and food discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Ready to eat mushrooms and pineapple observed below raw chicken in one door reach in cooler. CDI. Rearranged. Repeat violation. Storage chart in Spanish emailed to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple pans observed with old food debris that were deemed clean. CDI. Placed to left of dish machine to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cheese dip and spinach dip observed hot holding below 135F (see chart). CDI. Put on stove to be reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods observed above 41F in flip top unit, low boy drawers, and large 2 door reach-in cooler. CDI. Food voluntarily discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Pico de gallo, cooked vegetables, cooked pork, and other various pans through kitchen observed without date marking. Beans that were date marked for the day prior to inspection were observed made today, per PIC. CDI. Education provided and food discarded. Repeat violation.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf all food checked in bottom of flip top cooler, low boy drawer, and large 2 door reach-in cooler observed above 41F. Facility has agreed to voluntarily close until functioning properly since all units are their only refrigeration other than walk-in cooler. EHS will verify no later than 7/29/2021 that line refrigeration is working. 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 Cooked chicken observed cooling on prep counter at 104F. PIC reported that chicken had been there for one hour. CDI. Immediately moved to walk-in cooler to rapidly cool.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site stated that they did not have ANSI accredited certified food protection manager certification. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed mushrooms stored on package of raw beef in WIC. Observed unwashed produce stored over RTE foods in WIC. Observed raw chicken stored over RTE foods in tall reach in prep cooler. CDI, foods relocated for proper storage. 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 cut lettuce prepared and cooling at 55 degrees F at 1:20pm and remained at 55 degrees F at 1:59. Observed chicken prepared earlier cooling at 101 degrees F at 1:20 and was at 96 degrees F at 2:00pm. Cooling calculation indicated methods not effective to meet cooling parameters. CDI, foods transferred to shallow uncovered pans to rapidly cool in WIC to facilitate heat transfer.

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 cooked chicken, refried and black beans, chile prepared yesterday morning according to staff not date marked in tall prep refrigerator. CDI, foods voluntarily 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 cut lettuce prepared and cooling at 55 degrees F at 1:20pm and remained at 55 degrees F at 1:59. Observed chicken prepared earlier cooling at 101 degrees F at 1:20 and was at 96 degrees F at 2:00pm. Cooling calculation indicated methods not effective to meet cooling parameters. CDI, foods transferred to shallow uncovered pans to rapidly cool in WIC to facilitate heat. Repeat. Long term compliance follow up to ensure managerial control on process as cooling methods have been repeated. Risk Control Plan may be necessary at follow up visit. Cooling handout provided to operator.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet cloth used to stabilize cutting boards in kitchen.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no test kit available for lactic acid sink and surface sanitizer that facility has. Vr needed to ensure test kit provided for new sanitizer.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling vent in women's restroom.

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 dishwasher turn faucet off with their bare hands after handwashing. CDI by instruction.

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 RTE onions being cut and handled with employees bare hands. CDI, onions voluntarily discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over beer kegs and raw chicken stored over raw beef in walk in cooler. CDI, foods relocated for proper storage .

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chlorine sanitizer testing below 50 ppm while dishwasher was washing equipment. CDI, dish washer calibrated while on-site.

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 pico and tamale not date marked in prep cooler. CDI, foods voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed disinfectant used for high touch surfaces and dining tables and chair labeled as sanitizer. CDI, bottles labeled properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut tomatoe recently prepared according to staff at 47 degrees F in deep container inside prep refrigerator at 10:41am and at 45 degrees F at 11:34. Cooling parameter calculation indicated it would not reach cooling parameters. CDI, to cool in shallow uncovered container in walk in cooler. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tile next to handwashing sink in kitchen. Repair.

2-301.14 When to Wash - P - Observed food employee handle garbage can with gloved hands then change gloves but not wash hands before changing to new gloves and proceeding to food preparation. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed food employee dump water at handwashing sink in kitchen. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw produce stored over RTE tortillas in walk in cooler. CDI, foods relocated for proper storage. Improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine testing 0ppm. Observed container empty and new bottle of chlorine sanitizer provided. PIC primed sanitizer and dish machine calibrated on-site and providing required concentration.

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 deep container of lettuce cooling in prep refrigerator at 48 degrees F from night before according to PIC. CDI, container of lettuce voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed 2 spray bottles of windex and bleach not labeled by common name. CDI, bottles labeled while on-site.

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 deep container of lettuce cooling from night before according to PIC at 48 degrees F. CDI, lettuce voluntarily discarded by PIC.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no chlorine test kit available for dish machine. Vr required by 6/26/20.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris of soil accumulating on top of dish machine.

2-301.14 When to Wash - P - Observed dishwasher handle soiled equipment on soiled drain board then handle clean equipment on clean drain board without washing their hands. Observed food employee touch face but not wash hands before handling clean equipment. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over raw bacon in tall reach in refrigerator and raw chicken stored over raw beef in walk in cooler. Observed unwashed produce stored over salsa in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken held at 42 degrees F in low prep unit, sour cream held at 49 degrees F in flip top prep unit. Observed walk in cooler with ambient air temperature of 53 degrees F. TCS foods found between 52-55 degrees F. TCS foods in unit over 4 hours such as 4 pans of cheese dip, chili releno, shell eggs, tamales, voluntarily discarded by PIC. PIC stated thermostat was accidentally turned up during cleaning. Thermostate adjusted and air temperature dropped to 40 degrees F within minutes. Repeat. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf - Observed current menu missing DISCLOSURE statement such as "*these items are cooked to order" or "these items contain raw or undercooked animal food. Menu containers REMINDER statement but missing DISCLOSURE statement.

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 recently prepared and cooling in standing reach in refrigerator. CDI, beans relocated to walk in cooler to rapidly cool. Repeat.

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth held on prep table and wiping cloths held on waist of food prep employees.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoops stored in soiled area at ice machine and at bar.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean linen and single-service articles stored on ground in dry storage area. PIC stated recent delivery.

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 damaged wire fryer basket and strainer in need of replacement. CDI, items removed from use while on-site.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer concentrate bottle at dish machine empty; dish machine testing at 0ppm. CDI - Concentrate bottle replaced and machine primed; now testing at100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk in cooler set to 45F and all contents holding at 45F. CDI -Temperature setting adjusted and air temp dropped to 38F within minutes and food items began dropping in temperature. All Ready to eat items date marks adjusted for 4 days. of hold time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut tomatoes and shredded cheese cooling in flip top. CDI - Relocated to reach in freezer for rapid cool down.

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. Knives stored with blades between flip top cutting board and edge of prep table. CDI - Knives sent to dish area for cleaning. Recommended installing a magnetic knife holder in this area.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler doors of prep cooler across from steam line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe out crumbs from inside reach in freezer. Points decreased as walk in cooler shelves and fan guards were clean today.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splatters from wall in dish room. Points decreased as ceiling vents were clean today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep table next to flip top. CDI - Drink relocated without being asked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken and raw shrimp stored above washed cut veggies in low prep cooler. CDI - Raw animal proteins moved to shelf below vegetables.

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 Shredded chicken cooling from prep in container with lid on. CDI - Lid removed to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler door across from steam line.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from AC vent and surrounding ceiling tiles in dish room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Food employee filling pan with water from the hand washing sink. CDI - Verbal correction; employee dumped water, sent pan to dish area, and filled new pan from prep sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp stored above washed veggies in low prep cooler at cook line. CDI- Cooler rearranged with raw shrimp below veggies.

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 Salsa cooling from last night and still 52F in center. 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 Salsa cooling in deep portions in 5 gallons buckets in walk in cooler. CDI - Discarded due to cooling time violation (see number 18). Recommended that facility uses smaller portions and ice paddles to aid in cooling.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean food debris under cook line equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone on prep table near cook line upon start of inspection. CDI - Employee relocated phone without being told.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee working in dish area handling soiled utensils then handling clean utensils without engaging in a hand wash. CDI- Employee was stopped and engaged in hand wash. Employee was instructed to always wash hands after handling soiled utensils before handling clean utensils.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed vegetables, raw chicken, and raw beef stored in reach in cooler with no cover. Condensation from reach in cooler was dripping on some other containers that were covered. Be sure to cover all containers to avoid contamination. Observed desserts in reach in freezer with no cover. CDI- All uncovered products were covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several salsa carafes with dried debris stored among clean utensils. CDI- Carafes were moved to dirty dish area to be washed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice that was reheated to 113F. CDI- Employee voluntarily discarded rice.

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 cut cabbage, salsa, cooked pork, and black beans stored with no date mark. CDI- All products labeled with correct date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa at 50F cooling in a large stock pot. Observed 5 bags of cut steak at 48F - 50F cooling in cooler drawer. CDI- Salsa separated to smaller portions to ensure rapid cooling. Salsa reached 45F. Steak moved to walk in cooler to ensure rapid cooling. Steak reached 45F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of unopened sour cream stored on floor in walk in cooler. Move sour cream to different location at least 6 inches above the floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on top of low prep cooler upon entry to kitchen. CDI - Staff relocated without being told.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine testing at 0ppm chlorine. CDI - Sanitizer concentrate line was primed; now testing at 100ppm.

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 Queso cheese still above 45F from last night. 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 Queso cheese cooling in 5 gallon container. CDI - Discarded due to cooling time violation; recommended cooling in smaller portions.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large stock pot of salsa stored on floor in walk in cooler. Relocated to low shelf.

4-501.11 Maintain equipment in good repair. One shelf in dry goods area rusty; a couple shelves in walk in cooler starting to rust. Replace as needed.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors at cook line. Improvement noted from last inspection.

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 chopping lettuce with no gloves on. CDI-Stopped the employee, instructed to wash their hands to put clean gloves on.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two large pans, two lids, and a strainer with food buildup stored on the clean equipment rack. CDI-The equipment has all been sent back to the dish machine and the 3-compartment sink for proper cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling on the counter upon entrance to the kitchen. The product was below 135F. An employee stated they are going to shred the chicken but haven't gotten to it yet. CDI-The chicken was placed into the walk in cooler to continue cooling until the chicken is needed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Manager stated they have to special order the shelves and are expecting them any day. Have replaced.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors underneath the dish machine and 3-compartment sink area, and along the walls and floors near the chip bins. Have cleaned. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw bacon in the 2-door reach in cooler. CDI-The chicken was moved to the bottom shelf. THERE IS HUGE IMPROVEMENT ON HOW THE FACILITY IS STORING FOOD.

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 cheese sauce that did not fully cool from the night before. One container was 50F and the second container was 54F. CDI-The product was thrown away.

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 no date labels on product that had been made the day before or earlier, including the chicken, beans, spinach dip, pork, and rice. CDI-All items were properly dated. 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 the cheese sauce with tight fitting lids and stacked ontop of each other in the walk in cooler. The product did not fully cool properly and was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of peppers stored directly on the ground beef in the walk in cooler. CDI-The container was removed from the beef.

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 a spoon being stored on the oven motor near the stove. CDI-The spoon was removed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed underneath the shelving holding the clean equipment and beer, and minor cleaning needed to the walls and floor near the bins of chips. HUGE IMPROVEMENT ON CLEANING. KEEP UP THE GOOD WORK.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. A certified manager must be available during all hours of the operation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw shrimp stored above lettuce and salsa in the large 2-door reach in cooler. CDI-The chicken was moved to the bottom shelf and the shrimp was moved to another cooler.

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 many items that had been prepared the day before with no date marking, including the tamales, the spinach dip, and cooked chicken. CDI-Everything was properly back dated.

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 thick containers in the walk in cooler. CDI-The cheese was moved to shallower pans and placed on ice. REPEAT.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed chicken stored on the floor in the walk in cooler. CDI-The container was placed onto a shelf. Observed an employee drink stored in the ice machine along with the ice. CDI-The drink was removed. Do not stored drinks in ice that is used for customers.

4-501.11 Maintain equipment in good repair. Observed several rusted shelves in the walk in cooler. Have replaced. DO NOT PAINT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the inside of the flip top reach in cooler, and the bottom shelf of the prep counter across from the stove. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed slight drip coming from the base of the hand washing sink. Have repaired. HUGE IMPROVEMENT. THE 3-COMPARTMENT SINK, AND THE PREP SINK FAUCETS HAVE ALL BEEN REPAIRED.

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 areas near the dish machine with missing grout. Have regrouted. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the floors through out the facility, especially underneath the dish machine area. Have cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink. CDI-Paper towels were brought.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on a knife that was stored on the magnet strip. CDI-The knife was brought to the dish 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 carnitas that did not cool within the 6 hour time limit. CDI-The product was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed carnitas that had cooled in a large container. This is not an adequate way of cooling product. CDI-The product was discarded. Use thin, shallow pans; or use ice baths to cooled product.

3-501.13 Use approved thawing methods. Observed just purchased frozen chicken that was thawing in a large container of standing water. CDI-The chicken was placed into the prep sinks with cold running water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep grooves. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed underneath the cutting board. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the plumbing at the hand washing sinks, 3-compartment sink and prep sinks in need of repair. Have fixed. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall from where a delivery truck driver damaged the wall. Have repaired.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee rinse hands in the hand washing sink instead of fully washing hands. CDI-Had the employee properly wash hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee bare handing sliced tomatoes and lettuce. CDI-The product was discarded and employee put on gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp and beef stored above chopped lettuce in the tall reach in cooler. CDI-The cooler was rearranged so the raw product is stored on the bottom shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet cloth stored on the bar hand washing sink faucet. CDI-The cloth was removed. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed weak sanitizer at the sanitizer bucket. CDI-The bucket was remade.

5-205.15 Maintain a plumbing system in good repair. Observed the handwashing sink leaking from the faucet, the 3-compartment sink leaking at the faucet and underneath. Have repaired. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pan stored in the hand wash sink. CDI-The pan was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the can opener. CDI-The can opener was sent through the dishwasher.

23-501.14(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 queso that had been prepared the night before at 48F in the walk in cooler. CDI-The queso was discarded. The queso was in a large plastic container not suitable for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken on the counter at 53F and guacamole at 50F in the flip top cooler. CDI-The chicken and guacamole was placed on ice.

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 vegetables cooling in a large plastic container, and queso that had been cooling in a large plastic container. CDI-The vegetables were placed into two metal pans and placed on ice, and the queso was discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed hole to the outside in the water heater room. Manager has ordered mesh to place over the hole. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout the facility. Increase pest management procedures.

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 two ice scoops with the handles stored in the ice, and a large container sitting in the salsa in the walk in cooler. CDI-All scoops were removed.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets to doors of reach in coolers. Manager stated that the gaskets are already on order.

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

5-205.15 Maintain a plumbing system in good repair. Observed the hand wash sink and the prep sink near the dishwasher leaking from the faucets. Observed the plumbing system underneath the 3-compartment sink leaking water. Have repaired.

Observed raw chicken stored over raw steak in the 2 door reach in cooler. Chicken placed with the other raw chicken to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed the dishwasher not sanitizing today. No sanitizer was making it to the dishwasher. Dishwasher primed during inspection so that it sanitized at 100ppm. 4-501.114 Maintain sanitizer at correct concentrations. -P

Observed stuffed peppers setting out at room temperature at >45F. Product put into cooler where it fell quickly. Do not set out food unless it is actively being prepared. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed no asteriks on food items offered undercooked on the dinner menu. New menu was onsite but not in use. Put new menus in use within 10 days for verification by EHS.

Observed a bottle of bleach that was not labeled- labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed torn screens in water heater room which will allow pests inside. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed build up on the air drying racks for clean dishes 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 dishes being towel dried when they came out of the dishwasher. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed cracks in the dishwasher drain board- repair these. Observed a hole in a ice paddle-discard. 4-502.11(A) Maintain utensils in good repair.

Observed gaps around piping on the wall at the prep sink. observed holes where the dishwasher is pulling away from the wall- fill holes or reattach. Observed a rough and hard to clean floor in the walk 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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue build up in the ice machine near the walk in cooler. CDI-The ice machine was cleaned and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer going into the dishwasher. There were multiple air bubbles in the tube. CDI-The PIC primed the machine until the correct concentration of sanitizer was reaching the equipment and utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed green and red bell peppers above 45F in reach in cooler near the fryer. The PIC stated that the peppers are taken out multiple times during the lunch rush. CDI-THe peppers were placed into the walk in cooler for rapid cooling. 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 guacamole, salsa, and queso cooling with tightly covered lids, and the guacamole and the salsa were in large containers. CDI-The guacamole and the salsa were moved to thinner, shallower pans to allow for rapid cooling, and the lids were removed from all containers. The queso was placed in a container of ice with stirring every 10 minutes.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths sitting on counters throughout the facility. When the wiping cloths are not in use, have them stored in a chemical sanitizer with the correct concentration. CDI-The cloths were moved to a sanitizer bucket.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed buildup on shelving unit holding the to go trays. Needs cleaning. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on inside of microwave at cook line. Needs cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed light bulb in the dry storage room flickering. Needs replacing.

Observed multiple employee drinks stored on prep tables next to food, drinks had no lids. Drinks discarded today. Be sure these have a lid and are stored on a lower shelf where if they spill they will not contaminate food, dishes, or to go materials. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed an employee slicing a lime without gloves today- lime discarded to correct. 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 raw tilapia, raw steak, and raw chicken stored over peppers/onions and salsa today in the two door reach in- raw meats put on the bottom shelf to correct. Observed raw chicken stored over hot peppers today in the low boy- raw chicken placed on the bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed multiple TCS foods out of refrigeration today with no one working with them(see chart for foods on counter)- all discarded today. If foods are not being prepped then they must be put back in the refrigerator or back on a hot hold unit. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed salsa made the day before, and it will not be used until tomorrow not date marked today- back dated to correct. 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 steak thawing at room temperature today. Steak put into prep sink and had cold water run over it continuously until thawed and then it was placed into the refrigerator. Thawing must be done in the refrigerator, under constant running and draining water, in the microwave, or while cooking. 3-501.13 Use approved thawing methods.

Observed uncovered pulled chicken stored on a table with dirty dishes from customers and an open drink. Chicken lightly covered and placed back into the walk in cooler today correct. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed clean dishes stored on a soiled rack above the dishwashing area and prep 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 to go plates and containers stored on soiled shelving today. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed rusted racks in the walk in cooler and in the dry good room today. 4-501.11 Maintain equipment in good repair. Observed walk in cooler fan leaking today- repair within 10 days.

Observed a soiled floor behind the ice machine today. Observed soiled water on the floor near the kitchen handsink today. 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 a gapped wall and floor with a gap near the ice machine. observed baseboard woods coming loose and creating gaps- repair by reattaching or caulking gaps. 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.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw tilapia over onions and raw bacon over chorizo's in reach in unit. CDI items rearranged. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee go in walk in with gloves and return to food prep with same gloves. CDI gloves changed and hands washed.

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

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 pork carnitas at 51F from overnight. CDI bucket discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of sanitizer. CDI bottle labeled. Repeat. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer bucket with chlorine over 200ppm. CDI bucket diluted.

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 facility with pork carnitas that cooled in a tall plastic bucket overnight in reach in unit. Only item that was using improper cooling methods. CDI carnitas discarded. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on can storage rack, racks in walk in and reach in units. Repeat.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish and raw steak stored in the same container today, directly ontop of each other- both discarded by PIC today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp in the walk in cooler today stored at >45F(see chart). PIC stated that they had been thawing earlier and were just put into walk in. Discussed proper thawing with PIC but it was not observed. Ice placed on product and temperature began falling quickly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed acid, sanitizer, and windex in a container that were not labeled. Labeled during the inspection 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 freshly cut cheese stored in a deep portion, tightly covered, inside of a plastic container. Container uncovered today and split into more shallow portions.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a cloth towel in the dish area and another on the cook line stored out of sanitizer today- buckets made and cloth towels placed in them.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat. test strips onsite today. VR in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean sides of cooking equipment- build up present today.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed queso fresco in oven being held below 135 F for less than 1 hour. Product was reported to have been reheated apprx 15 mins prior. Product was returned to double boiler to heat thoroughly to 165 F. .

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed salsa in refrigerator behind bar being held above 45 F. Some product was relocated to the walk in cooler and some product for immediate use was relocated to an ice bath to be cooled to 45 F or below. It appeared that the table top refrigeration unit was not working properly. All salsa was removed and service was called.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cut cabbage in walk-in cooler not labeled with date mark. Product was reported to have been opened the previous morning. Product was labeled with the appropriate date. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed tamales labeled as 1/9/15 in upright cooler. Product was disposed of.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed sugar stored in water pitchers without common name of food. Product was labeled with common name and employees were advised about proper labeling techniques.

5-205.15 System Maintained in Good Repair - P Observed leak under 3-comp sink on dishcharge pipe. Plumber was called to fix.

2-401.11 Employee beverage containers shall prevent contamination to hands. Observed capped bottle of water appropriately stored below food contact area. Discontinue using screw top bottles or sports cups that require handling the mouth contact area to prevent contamination of hands. Gave instruction.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in bottle at serving line in kitchen at greater than 200 ppm. Remade sanitizer to approved concentration.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with sticker residue. Gave instruction to remove and rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes, cut lettuce, and sour cream on make table at greater than 45 F. Chef reports that vegtable items had been recently cut and placed directly on unit. Sour cream had been recently refilled on unit. Gave instruction to fully cool foods to below 45 F before placing on unit or hold foods under time as a control for safety. Lower portion of unit was holding foods appropriately.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 large pans of food held in upright with expired labels. Unit is holding below 41 F but both items exceeded 7 day hold time. Discarded items.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Facility recently replaced menus and consumer advisory and asteriks were missing. Facility is printing advisory to add to menu.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods cooling from room temperature tightly covered and in large containers. Observed refried beans tightly covered. Removed coverings and instructed to correct method.

3-501.13 Use approved thawing methods. Open all reduced oxygen packaged fish before thawing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed drink glasses tightly wet stacked. Discussed and gave instruction.

4-501.11 Maintain equipment in good repair. Observed repairs needed at dishmachine prewash area. Remove all shelving with rust or corrosion.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed refrigeration handles and doors needing thorough cleaning. Frier needs thorough cleaning.

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 faucets at can wash without backflow protection. Gave description of and instruction to provide. 5-205.15 Maintain a plumbing system in good repair.-P Observed handles and spigot at kitchen handsink not working properly. Repair needed.

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 kitchen floor need tiles replaced and proper grouting. Water, grease, and debris is pooling in recessions. Gave instruction to repair.6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Floors and floor drains in kitchen and dishroom need thorough cleaning. Gave instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain all food ccontact surfaces properly clean & sanitized. Observed build up in ice machine & ice bin. Began cleaning process.

4-205.10 Food Equipment, Certification and Classification - All equipment must be approved. Observed surface below frier and below tea urns rough wood. Needs replaced. Gave directive.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - handsink & prep sink need thorough cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - Maintain floors in kitchen and walkin in good repair.

. All ready to eat foods that aren't consumed within 24 hours must be date marked for allotted time-Observe chicken not date marked-CDI-Chicken was date marked. All other foods will be consumed within 24 hours.

General Comment-Consumer Advisory was approved by Cina B.-CDI-Instructions given by Cina

All toxic substances to be labeled-Observed windex and sanitizer not labeled in the bar area-CDI-Toxic substances were labeled.

Maintain all equipment in good repair-Observed torn gaskets on make table in front of steam table. Observed torn gasket on 2 door reachin. Rusted shelving had been replaced.

Provide backflow where required-Obsrved incorrect bacflow at the can wash-Instruction given.

Maintain all floors, walls and ceilings in good repair-Observed board on wall behind prep sink with peeling paint. Walls and floor in dry storage area to be clean. Ceiling tiles in bar area to be washable.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - Hand sinks shall not be used for purposes other than handwashing. Observed pitcher of drink dispenser nozzles soaking in hand sink. Removed and gave instrucction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - All foods shall be covered when stored and stored in areas where contamination can not occur. Observed many food products uncovered in every refrigeration unit. Removed foods which were out of temperature and discarded. Observed utensils and pans not properly washed and sanitized. Greasy utensils on prep table to be used and pan washed at pre-wash without sanitize process.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - All utensils shall be properly sanitized with a 3-step process in the 3-comp sink or dishmachine. Sanitizers shall be available in buckets for storing wiping cloths between uses. Sanitizer used for dishmachine, food prep areas, and equipment shall be maintained at the proper concentration. Observed ice machine needing thorough cleaning. Observed dish washing employees without knowledgable of 3-comp set up. Observed bottle of chlorine sanitizer at less than 50 ppm, Observed dishmachine with 0 ppm chlorine, dispenser bucket was empty. Replaced sanitizer bucket at dishmachine. Gave instruction to proper 3-comp set up and wash process. Placed pans to be rewashed. Gave instruction for all items.

3-501.14 Cooling - All foods must be cooled within the proper parameters. Observed salsa, stew, rice, cheese sauce all above 45 F overnight. Observed rice and cheese sauces in oven overnight. All foods discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All ready-to-eat products that will not be consumed within 24 hours shall be properly date marked and kept only for the alloted time. Observed all ready-to-eat foods which will be kept over 24 hours without date marking. Gave instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer advisory for raw or undercooked meat products must be provided and appropriately displayed. No consumer advisory. Gave copy of rule and instructions.

7-201.11 Separation-Storage - Assure all chemicals are labeled and stored in an approved area away from food contact areas. Observed roach bait on prep table and cleaner not stored. Removed chemical products to approved storage area.

3-501.15 Cooling Methods - Use approved cooling methods. Observed multiple items cooling in deep, covered containers. Removed and discarded where needed. Gave instruction.

6-501.111 Controlling Pests - Assure kitchen is without pests. Observed dead roaches. Dirty dishes from previous night were stacked on carts and sink with food debris. Management reports pest control service was on site the night before. Recomend more

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed torn gaskets on multiple refrigeration units, rusted shelving in walkin and dry storage, gasket needed for ice machine. Gave instruction to repair or replace.

4-501.14 Warewashing Equipment, Cleaning Frequency - Maintain 3-comp sink thoroughly clean and dish water clean, not cloudy and without residue, grease. Observed 3-comp with heavy build up, wash water not clean, and improperly set up. Gave instruction.

4-602.13 Nonfood Contact Surfaces - Maintain all equipment clean to sight and touch. Observe build up on/in sinks, refrigeration units, and equipment. Thorough cleaning of walkin ceiling, uprights and refrigerated make tables, shelving, etc. Gave instruction.

5-203.14 Backflow Prevention Device, When Required - Provide backflow protection where required. Observed no backflow protection at can wash. Gave instruction.

5-402.13 Conveying Sewage - Maintain plumbing in good repair. Observed heavy leak under the 3-comp sink. Gave instruction.

5-501.17 Toilet Room Receptacle, Covered - Provide covered waste receptacle in women's restroom.