LEMPIRA RESTAURANT

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. Salsa in walk-in freezer measured 68F. PIC stated it was made 4 hours ago. Also, cheese dip in walk-in cooler measured 49F. PIC stated it was prepared last night. Ensure TCS foods are cooled to 70F within 2 hours of cooking, and cooled to 41F within 4 more hours. CDI - PIC educated on cooling. PIC discarded cheese dip and salsa. 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 Raw fish and soup in walk-in freezer measured 50F and 47F. Walk-in freezer is not working properly. Employee stated they are waiting for part for it to be repaired. Do not use walk-in freezer until it is repaired. CDI - Raw fish and soup discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa was cooling in walk-in freezer in large container. Beans were cooling in deep pot in walk-in cooler at 56F. Establishment must use shallow pans or use ice and frequent stirring to cool large amounts of TCS foods. CDI - Salsa discarded. Beans moved to ice bath to continue cooling. PIC stated they were cooled for 2 hours in ice bath and then put in walk-in cooler. Leave the food in the ice bath until it reaches 41F. // 3-501.11 Stored frozen foods shall be maintained frozen. Walk-in freezer needs to be repaired. Do not use walk-in freezer until it is repaired. 0 pts.

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

4-501.11 Maintain equipment in good repair. Repair walk-in freezer. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling tiles are peeling/damaged in back of kitchen near back door. Repair or replace ceiling where it is damaged.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Beef soup was dated as being prepared on 2-23. Beans and cheese in reach-in cooler was not labeled. TCS RTE foods must be labeled with correct date, and used or discarded within 7 days of preparation. CDI - Employee placed date label on beans and cheese. PIC also stated beef soup was cooked yesterday and employee didn’t remove old date label so she put date label with yesterday’s date on container. Kept at half credit due to no increase in severity from last inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Bottles of sauces in sandwich cooler were not labeled. 0 pts.

4-501.11 Maintain equipment in good repair. Curtains are torn in walk-in cooler and walk-in freezer. Dry storage shelves are chipping paint. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak at pipe under 3-compartment sink. Repair leak. // 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at 3-compartment sink falls below flood rim of sink. VR - Repair sprayer so there is an air gap between hanging sprayer and top sim of sink within 3 days.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in men’s restroom. CDI - PIC refilled dispenser. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored above heavy cream in reach-in cooler. Raw eggs stored above sauces in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 3 containers of different salsas in walk-in cooler were prepared between 10-23 and 10-28. 1 bus tub of chicharrones dated as being prepared on 10-23 and tub of tamales dated as being prepared on 10-28. PIC stated date for tamales was incorrect as they were cooked Saturday. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days of preparation. CDI - PIC corrected tamales date and discarded the out of date foods. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks observed on prep table. Store employee drinks in a separate location away from food and food preparation areas. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Salsa for pupusas measured 52F and began cooling yesterday. CDI - PIC educated on cooling and salsa discarded. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bus tub of fried chicken was left out during lunch rush and measured 62F. Pico and tomatoes in sandwich cooler top also measured 45F and 52F. TCS foods in cold holding must measure 41F or less. CDI - PIC moved warm items to freezer to cool. Establishment will be put on risk control plan if cold holding is still out next inspection. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pupusa salsa measured 52F and was cooled overnight in deep container. Use shallow pan or ice bath to cool large batches of TCS foods. CDI - PIC educated on cooling methods and pupusa salsa discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. 2 roaches observed during inspection. Large amount of flying insects observed in peanut container. Remove unnecessary items in kitchen and clean in hard to reach places to prevent attracting pests. Continue using pest control. Last visit with at the end of June according to receipt shown to EHS by PIC.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Stacks of pans stored as clean were stacked while they were still wet. Allow utensils to adequately air drying before stacking. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage in several areas in kitchen. Door to small closet by dish machine needs to be replaced. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink in the women’s bathroom. CDI PIC provided soap.

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 beef above raw fish in the lowboy cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the queso cheese in the prep top above 41F. PIC stated that they put it in the unit this morning. CDI PIC put cheese in the WIC and cooled down to 39F during inspection REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed ajax stored above 3 comp sink. PIC stated that they are using it on the outside of the pots. EHS advised not to use on dishes. CDI PIC moved Ajax bottle.

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 rust buildup on bottom shelf of prep table.

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

1 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 detached baseboards and cracked floor tiles throughout facility. Facility has began working on the baseboards. REPEAT

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and shredded cabbage in prep top above 41F. Containers were overfilled. PIC stated that the prep top was filled this morning. CDI PIC removed top portion of containers and put in WIC to cool back down. Also observed a large pot of salsa in the WIC above 41F that was prepared yesterday. CDI PIC voluntarily discarded. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 detached floor tile near ice machine. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Horchata in dispenser at 58F. Also observed eggs in lowboy cooler at 51F. PIC stated that they were out this morning because staff was prepping. CDI PIC voluntarily discarded the horchata and put the eggs back in the WIC to cool back down. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 loose floor tile in back area and the wall outside of the WIF with peeling and chipped paint. This wall is also damaged. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old ice machine in back storage room. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and cream in squeeze bottles in prep top above 41F. PIC stated that it was put in the unit yesterday. CDI PIC voluntary discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 3 large containers of beans int he WIC with no date mark. CDI PIC stated that they were cooked yesterday and she put date mark on the containers.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 .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed sanitizer bottle not labeled. CDI PIC labeled bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a gap at the bottom of the back door.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed Cutting board at small prep unit with deep cuts and unable to be affectively clean. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cooler next to stove not working. Observed ice machine in back does not work. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Soiled food processor blade in hand washing sink at start of inspection. Do not store items in hand washing sinks. CDI - Blade removed. 0 pts.

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. Raw chorizo stored on shelf above raw seafood in sandwich cooler bottom. Do not store raw comminuted meat above raw seafood. CDI - Food storage order corrected during inspection. Kept at half credit due to different circumstances from last inspection. REPEAT 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 Salsa in ice bath measured 51F. Horchata measured 62F in dispenser.TCS foods in cold holding shall measure 41F or less. CDI - Salsa put deeper into ice bath to cool it down. Horchata discarded. Establishment will use walk-in cooler until the horchata dispenser is repaired. 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 .

3-501.18 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 Queso fresco, pico, and pickled cabbage had 10-4 as prep date, but were prepared different days. Place prep date on all TCS ready-to-eat foods, and use or discard within 7 days of preparation. CDI - Date marking explained to PIC and she changed dates to correct dates. Improvement from last inspection so kept at half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-307.11 Protect food from contamination sources not specifically noted by the code. Fly swatter sitting on top of flour bin. Do not store soiled items on top of food containers. CDI - PIC removed fly swatter. 0 pts.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to small sandwich cooler has deep cut marks and needs to be resurfaced or replaced. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in women's restroom. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage throughout kitchen. Also, grout between floor tiles worn. Wall damaged beside dish machine and in small closet beside dish machine. Wall paint chipping on outsides of walk-in cooler and walk-in freezer. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Reach-in cooler beside stove top does not work. Ice machine in back does not work. Establishment needs to remove broken equipment from establishment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Car keys on top of flour bin lid. Water bottle on shelf above prep table. Store personal items in a separate area. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee food and drinks observed on prep tables at start of inspection. Employees must eat in a separate area where food can’t become contaminated. Employee drinks must be stored in a separate area, such as a low shelf.

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in prep sink with no soap. Employees must wash hands only in hand washing sinks. Employees must lather hands with soap for 10-15 seconds, rinse soap off hands, dry hands with paper towel, and then use the paper towel to turn off the faucet handles. CDI - Employee educated on hand washing and he washed hands correctly in hand washing sink. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw chicken stored on shelf above cut vegetables. Raw eggs stored above ready-to-eat foods in sandwich cooler top. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Chicharron that began cooling yesterday still measured 50F. Pickled cabbage was cooling at 80F at room temperature for over 1 hour. Pickled cabbage must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicharron voluntarily discarded. Pickled cabbage moved to freezer to continue cooling. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Large amount of TCS ready-to-eat foods were missing date label. TCS ready-to-eat foods must be labeled with prep date if held for longer than 24 hours. CDI - PIC placed date labels on items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Ceviche Mexicana was missing asterisk on menu denoting it as raw. VR - Verification required within 10 days that establishment has placed asterisks on menus for ceviche Mexicana.

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 Chicharrones was cooled in large bus tub overnight. Pickled cabbage was cooling at room temperature for 1 hour. Use shallow pans and spread out cooling TCS foods so they reach 41F within the required time. Pickled cabbage was be cooled in walk-in cooler as well. CDI - Pickled cabbage moved to walk-in cooler. Chicharrones discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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. Raw tilapia was still in vacuum packages and was completed thawed. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open packages. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves beginning to rust in reach-in cooler near stove. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to small sandwich cooler has deep cut marks and needs to be resurfaced or replaced. 0 pts.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old ice machine stored in back. // 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. Fix light in walk-in freezer. It has fallen from ceiling. Chipping paint on walls in back of kitchen. 0 pts.

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at both bedrooms. CDI. Provided PIC with one. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed jar stored in hand sink at the bar. CDI. Pic removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food in the WI during inspection. CDI.PIC COVERED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple food stuffs in the facility WI without dates. CDI. Pic 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed some of the employees without hair covers.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed missing backflow preventer at the back. CDI. PIC ordered.

5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin in female restroom without cover.

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 cracks on ceiling and floors. Also observed opened ceiling at cooking line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep unit. CDI. PIC removed the solution.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping tiles and low grout throughout kitchen area around drain area. Repeat. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed employee phones stored by customer food on prep surface. CDI. PIC REMOVED.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food in the WI during inspection. CDI.PIC COVERED. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef stored above cooked beef. CDI. PIC changed the storage.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing in the prep sink without running water. CDI. PIC ran water on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed produce stored directly on the floor in the WI COOLER and dry storage area. Observed frozen food stored directly on the floor in the wi Freezer. CDI. PIC removed. REPEAT.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed ware washing machine used only to wash without rinsing property. CDI. PIC repaired.

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 rust on shelves. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping tiles and low grout throughout kitchen area. Repeat. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout. Repeat

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with limited knowledge on food safety handling. Spoke with PIC on better ways to handle food and temperatures.

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 all the food in prep unit, RI, WI, cold holding in WI at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat. Unit is placed out of service and facility voluntarily closed for repairs. Will be back 8AM to check on the unit.

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 food from previous days with todays dates on them in the WI, CDI. PIC voluntarily discarded. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed produce stored directly on the floor in the WI COOLER and dry storage area. CDI. PIC removed. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed some of the employees without hair covers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in solution at sanitizer concentration of 5ppm Chlorine. PIC changed the solution.

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

4-501.11 Maintain equipment in good repair. Observed WI and RI coolers unable to hold temps.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping tiles and low grout throughout kitchen area 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed employee drinks stored by customer food on prep surface.

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 no CFPM in the facility at the time of inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink during inspection. CDI.PIC placed soap in it. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food in the WI during inspection. CDI.PIC COVERED. REPEAT. ***Improvement from last time.

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 chicken, yuka, beef, fish, carrots, wraps, cold holding in WI at temperatures above 41F. CDI. PIC removed to the freezer as unit was Being replaced.

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 multiple food stuffs in the WI with wrong dates. CDI. PIC changed the dates.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed produce stored directly on the floor in the WI COOLER. CDI. PIC removed. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink during inspection. CDI. PIC placed one there

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple open containers of food in both RI and WI. CDI. PIC covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken, cabbage, carrots in WI without dates CDI. PIC date marked.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in the prep sink without running water. CDI. PIC ran water on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed produce stored directly on the floor in the WI cooler. CDI. PIC removed. REPEAT Improvement from last time.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping tiles and low grout throughout kitchen area 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout. CDI- Floors cleaned. REPEAT

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled with old food debris. CDI- Can opener taken back to be washed.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing without packages being cut open. EHS explained to PIC that packages need to be cut open while thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food stored on the floor in 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. Observed chipping tiles and low grout throughout kitchen area 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning throughout. CDI- Floors cleaned.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed food stored in a dish with sanitizer right at the bottom. CDI. PIC removed and discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed multiple containers of beans in the WI without date marks. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple frozen food stored directly on the floor in the WI freezer. CDI. PIC removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple scoops stored with handle touching the food. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside of micro wave. CDI. PIC removed to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened waste bins outside. Needs to be covered.

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 tiles throughout kitchen, low grout. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. PIC was fairly knowledgable about food safety and their servesafe expired in February.

2-301.15 Only wash hands in handwashing sink. -PF Observed PIC wash thermometer in handsink. EHS intervened and explained handsink is only for handwashing, they washed hands at the handsink. Observed food employee BHC rice, they were putting it in a cooking skillet. EHS explained they need gloves, they went to the 1-comp sink and starting washing hands there. EHS explaiend they need to wash at the handsink with soap and water.

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 food employee BHC rice, they were putting it in a cooking skillet. EHS explained they need gloves, they went to the 1-comp sink and starting washing hands there. EHS explaiend they need to wash at the handsink with soap and water. Rice got up to 170F. PIC did not sign due to Covid protocols.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored over raw beef. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed pineapples and melon stored over RTE salsa and milk. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over salsa. PIC changed storage order to the correct order and EHS discussed adding labels throughout units to help learn the proper way to do it.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled sugar container in the back. CDI-PIC labeled.

4-501.11 Maintain equipment in good repair. Observed WIF with ice build-up on the shelves, walls and the heating strip. Gasket was falling off and the door was bent and damaged. Front door doesn't close easily. Ice machine drains directly onto floor, near a drain but pipe is not located over it. The drain cover is bent and falling through the pipr, making a potential hazard.

6-202.14 Toilet Rooms, Enclosed - C Bathroom door is not self closing, self latching. Hard to open and close.

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 tiles throughout kitchen, low grout.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee stored on the prep counter next to facility food. CDI-The coffee drink was moved to a different location.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer at the 3-compartment sink less than 50ppm. CDI-The manager added more chlorine to the compartment and was properly reading between 50-100ppm. REPEAT. *Points kept the same today. Dish machine was properly working and facility did have sanitizer available onsite.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pork and several containers of sauce stored on the ground in the walk in cooler. CDI-All items were placed onto shelving. REPEAT. Observed container of sliced onions stored on top of the trash can. CDI-The container was moved to the prep counter.

Repeat: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods uncovered inside walk-in cooler. CDI: by covering. Improvement noted.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available. CDI: bleach sanitizer made up but at highly strong concentration. Corrected by inspector to 50-100ppm with training provided. Observed bleach coming from dishmachine at 0ppm. Sanitizer container was really low and may not be feeding sanitizer properly to dishmachine. There was no more sanitizer for dishmachine in facility. Managing director is ordering more sanitizer. Facility will manually wash, rinse, and sanitize dishes at 3-comp sink until sanitizer for dishmachine is provided. VR to check dishmachine by 6/26/20

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 dates on fried chicken, carrots and potatoes, soup, filling for pupusas, and salsas inside walk-in cooler. CDI: by providing proper date. Observed no date on pupusas stored at prep cooler cook line. CDI: properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed beans dated 6/8, chicken tamales dated 6/7, and cheese dip dated 5/31 all with expired 7 day dates. CDI: by discard

General Comment: 3-501.13 Use approved thawing methods. Observed raw chicken at back prep sink thawing without running water. Chicken placed in colander and water was ran over top of it.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food on the floor inside walk-in cooler and freezer from yesterday's delivery.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food tubs wet stacked at back prep sink.

Repeat: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some areas in flooring that need to be regrouted including inside walk-in cooler and at cook area.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed shrimp in the prep unit and chicken and lettuce in the walk in cooler stored uncovered and they were not in the cooling process. CDI - items were covered.

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 2 containers of refried beans in the walk in cooler at 45F. The date sticker was labeled 8/5. PIC stated they have not been taken out of the cooler today. CDI - beans were discarded. Explained proper cooling time/temperature requirements and cooling methods.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle hanging on the splash guard over the prep sink. CDI - bottle was removed.

Repeat violation 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 a large container of lettuce cooling while covered in the walk in cooler. CDI - lettuce was split into multiple containers and ice was added to facilitate cooling; see temperature chart.

General comment 4-501.11 Maintain equipment in good repair. - Observed the middle door of the 3 door prep unit cracked and not smooth and easy to clean. Points were not escalated because the owner has ordered the door and it is ready for pick up.

General comment 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed missing floor tiles and low grout throughout the facility. Points were not escalated because the company to fix the tiles was scheduled to come yesterday but he did not have time to get here. The owner stated he will be here this week to fix the tiles.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chorizo stored above tortillas in the prep unit. CDI - items were rearranged correctly.

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 tilapia cooling in the prep unit on the cook line. CDI - explained proper cooling methods; item was placed in the freezer to rapidly cool.

General comment 4-501.11 Maintain equipment in good repair. - Observed the middle door of the 3 door prep unit cracked and not smooth and easy to clean. Observed split gaskets on both doors of the fry prep unit; replace gaskets. PIC stated they have contacted the maintenance company today.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed low grout throughout the facility.

6-301.14 Post a handwash sign at each handsink. Observed the men's restroom handsink did not have a handwashing sign.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of large buckets with sticker residue. CDI - pulled for cleaning. all other items were clean to sight and touch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket for clothes at 0 ppm. CDI - remade at the proper concentration.

4-502.11(A) Maintain utensils in good repair. Observed one grey tub cracked and in poor condition. CDI - discarded. Many rusty shelves in the facility have been replaced.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed the light shield in the dish washing area missing. Light shields in the food areas had been replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF The certified manager was not present for the first part of the inspection. Certified PIC shall be on site at all times when the facility is being used. CDI - PIC came later in the insepction. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF PIC must ensure that they are in control of the risk factors in the facility as required by the code. Violations were observed for part D, G, I, and L of this rule. More training is needed for staff.

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 an employee walk in from the outside, grab a sheet pan, and go into the walk-in to get food without washing their hands. CDI - PIC had the food employee wash their hands when the violation was pointed out.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburgers over corn in the walk in freezer. Both were open from the original container. Observed a container of raw shrimp stored on tortillas in the bottom of the flip top by the cook line. CDI - Ready to eat food was moved to not be below raw food. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Observed many food items being stored in the walk-in were not covered such as prepared salsas and soup. 3-304.11 Food Contact with Equipment and Utensils - P Observed cut cheese being stored in direct contact with "Thank you" bags. These bags are not to be used for food storage of prepared food in the facility. Observed tortillas wrapped in a towel. Towel was also in poor condition.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty knives, buckets, and containers stored as clean. CDI - all put in the 3 compartment sink for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the dish machine was not sanitizing. 0 ppm chlorine. CDI - repair man came and fixed. 4-702.11 Before Use After Cleaning - P Observed a food employee wash tongs, dry them with a paper towel, and put them back in use without sanitizing. CDI - tongs placed back in the dish area for a proper wash, rinse, and sanitize.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 3 grey bus tubs of refried beans and 1 of pinto beans that had not cooled properly. The beans had been cooked the previous day according to the PIC and the date markings and were between 50 and 64F. CDI - all were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains at 104F on the steam table. CDI - reheated to 165F and covered to maintain temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp in a reach in cooler not date marked. CDI-Shrimp had been prepared the day before according to the PIC the and was dated as such.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket at over 200 ppm chlorine. CDI - corrected by the PIC. Repeat violation. 7-201.11 Store toxic materials to avoid contamination. -P Observed a container of powdered bleach clearner for use in bathrooms and on floors stored with clean pots. CDI - moved to chemmical storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of beans had been improperly cooled. 3 of the containers were covered and the remaining contained too thick a portion of beans to cool. CDI - beans discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of food in the kitchen were not labeled including oil, salt, sugar, and a jug of vinegar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor of the freezer and walk in. The delivery needs to be put away promptly upon arrival.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee wearing a braclet in the kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of we wiping cloths in the kitchen not stored in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal bowls and bus tubs. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed the bottom shelf of 2 prep units were very rusty. Observed the coating on the shelving above the 3 compatment sink had come off and the shelf was rusting. Observed a juicer where the paint had peeled off and could get in food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a build up of debris and food particles on the non food contact surfaces of equipment and containers in the kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors open. CDI - closed by staff.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chorizo stored above raw fish in the prep unit across from the grill. CDI -explained violation and the items were rearranged correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black build up on the shield in the ice machine. CDI -shield started to be cleaned during the inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed one sanitizer bottle too strong and bleaching out the test strip. CDI - sanitizer was remade to 200 ppm. Observed a bottle of sanitizer at 0 ppm. CDI - bottle was remade at 50 ppm.

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

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights on the cook line. Shield lights or replace with shatterproof bulbs.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed raw chorizo stored above raw tilapia in the prep unit across from the grill. CDI - items were rearranged correctly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chorizo stored above tortillas in the prep unit by the steam table. CDI - items were rearranged correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs on the counter at 64F. CDI - eggs were placed in an ice bath to cool; see temperature chart. Observed cabbage stacked too high and holding at 56F in the prep unit. CDI - cabbage was placed in the walk in cooler to cool; see temperature chart. Observed 3 bags of cheese on the counter at 67F. CDI - cheese was placed in the walk in cooler to cool; see temperature chart.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the middle door of the 3 door prep unit and the walk in freezer. Replace gaskets.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Certified manager arrived at completion of inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed some food items in walk-in cooler without cover. CDI by covering all foods in storage. improvement noted from previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in spray bottle testing 10 ppm. CDI - refill and test at 100ppm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed one unlabeled spray bottle containing degreaser. CDI labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed beans cooling in walk-in cooler with lid on. observed salsa cooling on prep table in deep container. CDI by uncovering and placing food items in shallow pans.

5-205.15 Maintain a plumbing system in good repair. observed mens restroom urinal out of service. Repair.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed 2 light shields missing in kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed strainer containing vegetables stored on handsink. CDI by removing from sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed several containers of food in walk-in cooler without cover. CDI adding cover. 3-304.11 Food Contact with Equipment and Utensils - P observed raw pork stored in 3 compartment sink also set up for washing utensils. CDI remove pork, discard contaminated pork, wash-rinse-sanitize sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on can opener blade and on knives stored as clean on wall magnet. CDI by wash, rinse, and sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on line shelving units.

5-205.15 Maintain a plumbing system in good repair. observed water leak at handsink next to 3 comp sink.

5-501.17 Provide a covered waste bin in female restrooms. Lid missing on waste bin in female restroom.

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. Floors, walls, ceilings, and hood in kitchen need 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 displaced/damaged ceiling tiles, floor tiles, return vents (at dish machine). Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverages stored above food and/or equipment. CDI by discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw beef, raw chorizo, raw shell eggs, raw beef steak stored in flip-top prep cooler bottom > 45F. Per PIC items stocked in cooler less than 2 hours. CDI by moving food items to walk-in cooler. Food temperatures on top of cooler observed to be < 45F. PIC will maintain food temperatures in cooler with the aid of ice bath until cooler is repaired. Verification required within 10 days. observed lettuce overstocked in container in prep cooler > 45F. CDI by removing top portion of lettuce and placed in walk-in cooler.

7-201.11 Store toxic materials to avoid contamination. -P obsevred spray bottle containing pure chlorine bleach stored above in-use 3 comp sink. CDI by moving to chem storage.

6-202.15 Protect outer openings of establishment from insect or rodent entry. observed back door open upon arrival. 6-501.111 Keep the premises free of insects, rodents, and other pests. obsevred a few house flies in kitchen. observed one small cockroach in kitchen. continue to use approved pest control methods to eliminate/control insects.

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

4-501.11 Maintain equipment in good repair. observed flip-top cooler with ambient air temperature of 49F. observed 2 door reach-in cooler out of service. Repair needed on both units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. obsevred food residue build-up inside microwave and on doors and gaskets of cooling units.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken stored over raw beef in walk-in cooler. observed raw bacon wrapped shrimp stored over cooked shrimp in reach-in cooler. CDI by rearranging storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed build-up on can opener. CDI by wash,rinse, and sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed one pan of fried chicken in walk-in cooler without date mark. Prepared yesterday per PIC. All other ready to eat foods were date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed one unlabeled spray bottle of bleach. CDI by labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces.

5-501.114 Using Drain Plugs - observed drain plug is broken on garbage dumpster.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during majority of inspection.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed whole raw fish stored below raw beef. CDI - rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tub of sliced cheese uncovered. Other pans of uncovered food (chicken, sauces, plantains) had been left uncovered last night to cool, as they should be, but should have been covered when staff returned this morning to begin work.

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 expired food - tub of beans dated 3/13. CDI - voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed several cooked items from last night were missing date marking - cooked chicken, cut lettuce, cut cabbage. CDI - items dated for last night. Discussed with PIC, who said she will work with evening staff to ensure date marking is in compliance. Foods will have to be voluntarily discarded if this occurs next inspection. REPEAT VIOLATION.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed menu has consumer advisory on all shrimp and fish dishes even though PIC states that none of the fish is undercooked. Ceviche contains fully cooked shrimp as well. PIC states that all Lempira restaurants in the county share the same menu and that menus are being rewritten now. VR - verification required. Fish must either have a parasite letter of assurance when undercooked OR the menu must be edited to remove the disclosure asterisk.

•3-501.13 Use approved thawing methods. Observed bus tub holding 4 bags of frozen cheese mixture was sitting on the counter for about 20 minutes. CDI - Explained proper thawing methods to employee and then to PIC. Bags were placed into a shallow pan and allowed to thaw under running cold water in the prep sink. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one spice shaker and one squeeze bottle not labeled with name of food.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler and walk in freezer. Observed damage to cooler doors. Observed split gaskets on prep cooler near cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled fans inside walk in cooler, soiled shelving inside coolers, some soiled cooler gaskets.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster missing one lid. Observed one additional trash can uncovered and holding bagged garbage.

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 some missing and loose baseboards in bar area. 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 better cleaning needed around edges of floor and inside can wash.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels observed at bar handsink. CDI by adding hand towels.

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 queso date marked 11-18. CDI by discard by PIC. 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 fried chicken prepared yesterday in walk-in cooler without date mark. CDI by date marking.

3-501.13 Use approved thawing methods. observed beef-queso mixture thawing at room temperature. CDI moved to walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer buckets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen handsink. CDI- Towels supplied.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken in steam table at 100 degrees that PIC said they partially cook in pressure fryer, hold for 30 minutes max in steam table and finish cooking in grease fryers to 165 min. To prevent risks associated with non-continuously cooking chicken, strongly recommended to PIC to complete the initial cooking process in the pressure fryer to 165 to start, then use steam table for hot holding and they can serve from steam table or re-heat/ re-fry to whatever temperature per order, or PIC has the option to apply for non-continuous procedure. PIC said they will complete the initial cooking process from the start in the pressure fryer and then hot hold. CDI- "Par-cooked" chicken that had just been par cooked 30 minutes ago was re-fried to 180-200 in grease frier.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salsa prepped from room temp tomatoes in a deep and sealed container in walk in cooler approx 14 hrs at 49 degrees in the center. CDI- Salsa disposed of by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few date mark required foods in reach in cooler made 2 and 3 days ago that were not date marked such as tamales and taquitos. CDI- Foods properly date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed some tubs of different foods in walk in cooler that were out of date, 8 and 9 days old and a few foods with incorrect dates on them including: black beans, pinto beans, and ribs. Out of date foods disposed of, incorrectly dated foods properly date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep and sealed tub in use to cool room temp made salsa. Reviewed proper cooling methods with PIC, salsa was disposed of.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean food tubs and clean employee uniforms stored on racks very close to the can wash area subject to possible splashing from the can wash. CDI- Items moved.

4-501.11 Maintain equipment in good repair. Observed a couple racks in walk in cooler that are rusty, needing replacing. Gasket has been replaced from last inspection.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed steak ribs above fish in the walk in cooler. Observed beef above bacon and pork in the walk in cooler.. CDI - all items were moved to a correct location.,

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed broken gasket on the walk in freezer door. PIC stated they have order a new door. Observed shelves in the walk in cooler starting to rust.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed handle on the handsink missing. Sink still works. Rrepair.

General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. PIC is signed up for the course in Feb and has confirmation.

General comment 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed an employee wash hands, then turn off the faucet with bare hands then grab a paper towel. CDI - explained proper procedure with employees and employee rewashed hands correctly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a container of salsa and tamales in the walk in cooler without a date. PIC stated the items were made on Monday Jan. 4th. CDI - items were dated.

7-201.11 Store toxic materials to avoid contamination. -P - Observed multiple leaning items stored above boxes of limes and canned food. Keep all chemicals on the bottom shelves. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer unlabled. CDI - bottle labeled.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gasket on freezer door. Replace gasket.

General comment 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed grout missing between floor tiles throughput the facility. More grout is needed so that the floor is easily cleanable.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed unshielded lights in the back storage room. Shield lights. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee jacket and apron hanging on a dry storage rack in the back room. Observed a hair straightener out at the bar. Keep employee items away from facility items.

General comment 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - Both PICs have food handler certificates and they were taken online. The certificate should be for a food manager and the class and test have to be given by a person and can't be done online.

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 tomatoes at 48F and cut cabbage at 60F in the prep top. Employee stated she cut them and placed them directly in the prep unit. Explained that they need to be cooled down in the walk in to 45F then placed in the prep unit. CDI - cut tom and cabbage placed in walk in to cool.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans and metal containers stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed cutting boards stored behind the faucet of the 3 comp sink and the seafood prep sink. Do not store cutting boards behind faucets.

Repeat violation 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed stained and scarred cutting boards. Replace/resurface cutting boards. 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in freezer and prep units. Replace gaskets. PIC showed me the invoices for the gaskets and they will be here anyday.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P;' 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed containers stored clean with food debris stuck to surfaces. CDI containers pulled and aplaced into dirty dish pit. Provide sanitizer at properly concentration levels; Observed chlorine sanitizer provided in spray bottles to strong bleaching out test strips. CDI sanitizer corrected during inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-201.11 Equipment and Utensils-Durability and Strength - C; Keep equipment in good repair; Observed stained/gouged cutting boards in need of resurfacing; Observed handle to hand washing sink broken in need of repair.

(General Comment )4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed heavy debris build up in handle of bulk dry food bins in need of cleaning.

(general comment) 6-202.11 Light Bulbs, Protective Shielding - C; Keep lights properly shielded; Observed lights in back storage missing shields.

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drink stored on prep table; CDI drink properly stored during inspection.

3-501.19 Time as a Public Health Control - P,PF; Properly use time by following written procedures; Observed fried chicken being held using TIME with no time recorded for start or ending time. CDI chicken was discarded.

3-305.11 Food Storage-Preventing Contamination from the Premises - C; Properly cover food products; Observed numerous containers stored inside walk-in cooler not covered. (products were not cooling). CDI all products covered during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils; Observed employee drinks stored on top of prep table with and above food prep surfaces.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P ; Observed numerous TCS foods reheated to temperatures only reaching 118-120 degrees F (beans, tomato based sauces, cooked proteins). CDI all TCS reheated to 165 degrees F during inspection and placed on steam table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing; Observed numerous containers stacked wet in kitchen area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize; Observed numerous containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed cold holding make table not functioning with sliced tomato, cheese, cooked proteins measuring 50-53 degrees F; All PHF products moved to walk-in unit repair can be made.

(general comment) 3-305.11 Food Storage-Preventing Contamination from the Premises; Observed numerous food containers stored inside walk-in cooler not covered exposed to contamination by premises. CDI all food products covered during inspection.

(general comment)6-303.11 Intensity-Lighting; Provide required foot candles of light in food storage and prep areas; Observed light not functioning inside walk-in freezer in need of repair.

4-204-112 Temperature Measuring Devices-Functionality; Provide stem thermometer with small /thin probes to check food temperatures; Observed only broken dial thermometers in kitchen area.

4-501.12 Cutting Surfaces; Keep cutting surfaces in good repair; Observed numerous stained/gouged cutting boards in use in kitchen area in need of resurfacing.\4-202.16 Nonfood-Contact Surfaces; Keep non-food contact surfaces in good repair; Observed split. torn gaskets on reach in cooler doors.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Keep food contact surfaces clean; Observed tape wrapped around knive handles.

6-202.11 Light Bulbs, Protective Shielding; keep all light bulbs properly shielded; Observed 2x4 light fixture missing light shields on bulbs.

Properly store employee drinks; Observed employee drinks stored on prep tables in kitchen area. All drinks properly stored.

Keep facility free of pest; Observed fruit flies in back kitchen area.

Keep dry food sealed to prevent contamination; Observed dry food bins open exposed to contamination.

5-205.11 Using a Handwashing Sink-Operation and Maintenance; Ensure that all hand washing sinks are accessible; Observed cutting board stored on hand washing sink making sink not accessible.

. . 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Observed raw beef stored above fresh whole avacados in walk-in cooler, raw beef properly stored.

Keep equipment in good repair; Observed broken handle on hand sink in kitchen area in need of repair; Observed handle on cold holding unit broken in need of repair.