TACOS EL NEVADO #2

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags being retained without sell date. VERIFICATION REQUIRED

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a few containers with build up being stored as clean on clean storage shelf above low boy cooler. CDI: PIC returned items to be W/R/S. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee washing and rinsing utensils and placing the items in sanitizer compartment of 3 compartment sink in which utensils were not fully submerged underneath sanitizer before placing on drying rack. CDI: Employee returned items compartment to be fully sanitized before storing.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed menu containing ceviche prepared with raw shrimp without an asterisk next to item indicating that it is served with raw ingredients. VERIFICATION REQUIRED to ensure asterisk is placed next to ceviche leading to disclosure portion of consumer advisory. 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: 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 a covered hotel pan of charro beans cooling in walk in cooler and not decrease in temperature after 45 minutes. CDI: PIC removed lid from beans and instructed employee to stir beans frequently to rapidly cool.

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 raw shrimp being stored on ice in low boy cooler. Shrimp is not received on ice. Remove ice or store raw shrimp on ice indirectly.

3-302.15 Wash fruits and vegetables prior to use. Observed an avocado sliced in half in prep flip top cooler in which avacado still had sticker intact on skin. Remove sticker and wash avocado’s prior to using.

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 a scoop being stored in a large container of breading in which scoop handle was resting in breading. CDI: PIC removed scoop from container.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed salsa containers being stored in a glass door merchandiser cooler in front serving line. Remove salsa from glass door merchandiser cooler. REPEAT. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on doors of prep reach in cooler on cook line. Replace torn gaskets.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety No certified food protection manager was present during inspection. A CFPM shall be on-site during all hours of operation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI: Employee rewashed hands and used paper towel as a barrier to turn off faucet. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in 3 compartment sink. CDI: EHS intervened and directed employee to wash hands in hand sink. Employee washed hands in hand sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a box of tomatoes being stored in dry storage area with one tomato that had build of mold. CDI: PIC discarded moldy tomato.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed several cartons of raw shell eggs being stored on shelf in walk in cooler above a crate of peppers. CDI: Employee re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a bus tub of chicken being stored at 67F at prep sink. PIC stated chicken was prepared approximately 3 hours prior and employees left chicken there so that the employees on the next shift could cook it. Also observed a working squeeze bottle of condensed milk being held at 71F on prep shelf. Can of condensed milk states refrigerate after opening. CDI: EHS intervened and directed employees to cook chicken and condensed milk was discarded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed menu containing ceviche prepared with raw shrimp without an asterisk next to item indicating that it is served with raw ingredients. VERIFICATION REQUIRED to ensure asterisk is placed next to ceviche leading to disclosure portion of consumer advisory. REPEAT.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed two bus tubs of steak and a box of chicken being thawed at room temperature on a shelf near back hand sink. CDI: Items were placed in walk in cooler to complete the thawing process.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door outside of walk in freezer propped open. CDI: PIC closed door. REPEAT. Points not escalated due to multiple violations on previous report.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacks of metal containers being stored wet nested on shelf above low boy cooler. CDI: PIC unstacked containers.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed salsa containers being stored in two separate glass door merchandiser coolers in front serving line. Remove salsa from glass door merchandiser coolers. REPEAT. Points not escalated due to multiple violations on previous report.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed facility without written procedures for responding to vomiting or diarrheal events. CDI: EHS provided a copy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one silicone spatula with build up being stored as clean on hanging rack above 3 compartment sink. CDI: PIC returned item to be W/R/S. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a fried egg being stored at 119F in a container on top of grill drawer cooler. CDI: Fried egg was voluntarily discarded. REPEAT.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed menu containing ceviche prepared with raw shrimp without an asterisk next to item indicating that it is served with raw ingredients. VERIFICATION REQUIRED to ensure asterisk is placed next to ceviche leading to disclosure portion of consumer advisory.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door outside of walk in freezer propped open. CDI: PIC closed door. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one insect crawling on 3 door low boy cooler in prep area. CDI: PIC removed insect.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a container of tortillas on cook line lined with cloth towels. CDI: Employees removed cloth towel from container.

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 a scoop being stored in a large container of flour in which handle of scoop was resting in flour. CDI: PIC repositioned scoop handle to be above the food.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two porous stone mortars being used. Remove stone mortars from facility as they are not smooth and easily cleanable. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed salsa containers being stored in two separate glass door merchandiser coolers in front serving line. Remove salsa from glass door merchandiser coolers. 4-501.11 Maintain equipment in good repair. Observed a torn gasket on grill drawer cooler. Replace torn gasket.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of individually packaged bags of cheese being stored with one raw shell egg. CDI: PIC removed egg from container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a stack of metal containers being stored on clean storage above prep counter in which several containers had sticker residue on outside of container which was contacting the food contact surface of the container stacked on top. CDI: PIC returned all items to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of mixed vegetables hot holding on grill at 102F. CDI: PIC placed vegetables on grill to reheat above 165F before returning to hot hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of breaded raw chicken, flautas and enchiladas being held in low boy cooler on cook line, cooked chicken being stored in grill drawer and working bottles of various salsas being held on patron dining tables all above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT. NOTE: Per conversation with PIC, working bottles of salsa are placed on dining tables when customers arrive and are placed back in cooler when customers leave. EHS explained to PIC that salsa cannot be placed back in coolers after the customer leaves to attempt to cold hold. PIC agreed that from now on salsa will be served to customers in small bowls. PIC agreed to discard all salsa that is currently on dining tables after customers have completed their meals.

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) 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 a container of cooked shrimp being stored in 3 door low boy cooler missing a date mark, a container of cooked beef in walk in cooler date marked 8/28, 2 days past it’s expiration, and containers of chicken and beef in walk in cooler date marked with dates that extended for 8 days. CDI: PIC date marked shrimp, discarded expired beef and corrected the dates on the chicken and beef to ensure the products could only be held for 7 days.

6-202.13 Properly locate mechanical insect control devices. Observed a mechanical insect control device plugged in to electrical outlet above prep counter. CDI: PIC relocated insect control device. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed open back door outside of walk in freezer. CDI: PIC closed back 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 cooked shrimp being stored in ice in 3 door low boy cooler. CDI: PIC removed shrimp from ice.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter of cooler at cook line. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers and a stack of single use plates being stored on prep counter outside of their original packaging right side up. CDI: PIC inverted plates and containers to protect against contamination.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee return from the WIC with the same gloves without washing hands. -CDI- PIC corrected the employee and educated the employee on when to wash hands. (0 pts)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed several containers of picadillo and cooked steak that had been cooled from 2 days prior to the inspection. PIC state that the items had not been removed from the WIC since they were placed in there to cool. Items did not cool correctly. -CDI- PIC voluntarily discarded all of the necessary items. REPEAT*** (3 pts) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in the flip top unit that were said to be held cold that temped above 41F. PIC stated that all items were placed in the flip top unit at 10am.-PIC is temporarily placing the necessary items on TPHC until the unit is repaired. VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 picadillo and cooked steak that had been cooled with foil tightly covering the containers. Items were not allowed to cool correctly. -CDI- PIC voluntarily discarded the necessary items. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed flip top unit leaking water upon arrival. Repair unit to prevent any leaking. (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. - Observed employee eating in dry storage room while sitting on bag of dry goods with plate on dry storage shelving. Do not allow employees to eat in areas that can contaminate food. - CDI - PIC directed employee to move to dining room area.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Facility receives frozen raw half shell oysters in boxes. No shellstock tag observed retained in facility for required 90 days. EHS showed PIC tag and explained how to properly maintain tags. - VR - Verification required within 10 days to ensure shellstock tags are being properly retained.

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 in multiple lowboy units throughout establishment. Cover all food items in storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed salsa, black beans, and charro beans holding above 41F from cooling overnight (see temperature chart). - CDI - PIC voluntarily discarded products that did not meet required cooling parameters. EHS strongly recommends reimplementing use of cooling logs. Continued noncompliance with cooling will result in cooling logs being required. 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 .

3-501.18 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 large metal pan of bistec (beef) dated 11/23-11/29 and two large metal pans of chicken dated 12/4-12/10 in WIC. - CDI - PIC voluntarily discarded items with expired date mark labels. *NOTE: Per PIC, items are frequently frozen the day they are cooked and then pulled from the freezer at a later date. EHS directed PIC to label TCS items with the date of preparation, the date of being frozen, and the thaw date to properly track the allowed holding period of 7 days. 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 - Observed no consumer advisory printed on new menus for oysters served raw. Per PIC, no other items on menu are offered raw or undercooked. - VR - Verification required within 10 days to ensure consumer advisory has been added to all menus for raw oysters.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed three unlabeled spray bottles of chemicals identified as degreaser and beach by PIC. - CDI - PIC properly labeled all spray bottles. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed household only ant killer stored in dry storage area. Do not use insecticides labeled household use only in facility. Contact licensed pest control operator to handle pest issues in facility. - CDI - PIC voluntarily discarded product.

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 black beans, charro beans, and salsa not meet required cooling parameters while cooling in large, deep, covered plastic containers in WIC (see violation #20). - CDI - Items were voluntarily discarded by PIC. EHS discussed improving cooling methods with PIC such as utilizing ice wands, ice baths, and small, shallow containers for cooling. EHS strongly recommends utilizing walk-in freezer for cooling and then placing items in WIC once cooled to 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. - Observed unwashed vegetables stored near hot water heater underneath employees hanging clothes. - CDI - PIC moved vegetables.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed small bowl stored inside rice cooker for scooping rice. Utilize a scoop with a handle and not a bowl. - CDI - PIC removed bowl from rice.

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 shelving liners in WIC in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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 chicken stored over raw beef in reach in. PIC moved chicken to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked onions and queso below 135F. PIC had items reheated to 165. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Hot dogs, cut tomatoes, and shredded mozzarella above 41F in prep top 2.5 hours. Lid was closed and cheese and tomatoes reached 41F. Hot dogs moved to walk in to quick chill to 41F. 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 .

3-302.15 Wash fruits and vegetables prior to use. Avocados in prep top with labels attached. Avocados to be rewashed and labels removed.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand sop at hand sink in front waitress area. CDI - PIC stated that the dispenser fell earlier today and he is about to repair. Dispenser placed at the hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef stored above shredded cheese. Observed raw eggs stored directly on top of Queso. CDI - Storage order was rearranged. 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 chicken stored above raw fish and raw shrimps inside RIC.

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 potato and vegetable mix, & large container of Queso held below 135F inside the steam well. CDI - Potatoes were voluntarily discarded. Queso was placed in steam well 30 min before arrival and allowed to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed hotdogs, sliced tomatoes, shredded chicken, and chicken tacos stored above 41F. CDI - Hotdogs & sliced tomatoes were voluntarily discarded. Shredded chicken and chicken tacos were out being used when temperature exceeded 41F, allowed to place items in WIC for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken broth with no date marking, Observed hot dogs in Prep unit with no date marking. CDI - Correct date marking was added to chicken broth. Hotdogs were 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: 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 beef fat cooling with tight foil covering container. 3:00 PM to 3:30 PM item did not cool 1 degree. CDI - Foil was removed and item was moved to the WIF for rapid cooling.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed large containers of pork being slacked in the rear kitchen area near the hot water heater. CDI - Containers moved to WIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping with no head covering. CDI - Employee put on hairnet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes separated.

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 shelving inside the WIC in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dishmachine concentration at 0 ppm. CDI Changed out sanitizer and read 150 ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple containers with sticker residue stacked clean with sticker residue touching inside of next container. CDI Items re washed. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed beans that had been cooked over 2 hours prior sitting on counter top holding above 70F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling on counter top in deep well container for over 2 hours holding temp above 70F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed serving cup used with handle touching rice in rice hot holding.

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 sticker residue on outside of d dishes coming out of dish machine as clean. Observed shelving throughout facility with residue, dust and build up. Observed fronts of RIC and inside coolers with debris and residue. More frequent cleaning is required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed employee wash, rinse, and sanitize a pot with a large amount of tape around the rim. Tape is not a cleanable surface and should not be left on utensils/equipment during the washing process. - CDI - Education provided. Employee removed tape and properly washed, rinse, and sanitized pot. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - REPEAT - Observed two large containers of salsa (one red and one green) temp between 48-50F from cooling overnight in walk-in cooler. Per PIC, salsas had not been moved from WIC since the previous evening. Observed four large, stacked, covered metal pans of chicken cooling in walk-in freezer since 9:30AM temp between 94-118F at 11:35AM. Per PIC, chicken temped at 150F at 9:30AM when placed in walk-in freezer. Observed two large metal containers of pastor and 3 large metal containers of carne asada temp above 70F after more than 2 hours within the walk-in freezer. - CDI - PIC voluntarily discarded salsas, carne asada, and pastor. PIC reheated chicken to above 165F and began cooling process over. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed queso in a plastic container holding below 135F on steam table. Per PIC, queso was reheated in microwave less than 2 hours prior. - CDI - PIC reheated queso to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in two lowboy units (see temperature chart). Per PIC, items had been in units overnight. - CDI - PIC voluntarily discarded all cooked TCS items that were held overnight. PIC moved all raw products below 45F to walk-in cooler to quickly cool. PIC agreed to not hold TCS items in either unit until repaired. Follow up visit for long term compliance required. 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 no date mark labels on any TCS items stored in flip top unit. Per PIC, items are dated in walk-in cooler only. However, there are multiple containers with different dates of one product in the WIC. Dates should follow containers from WIC to prep units. - CDI - PIC dated items in flip top unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed 8-10 large metal containers stacked on top of each other cooling in walk-in freezer. Containers were covered with plastic wrap. Do not stack or cover items during the cooling process. Use shallow pans such as sheet trays to facilitate rapid cooling. - CDI - PIC unstacked and uncovered items. PIC placed bags of ice on items to aid 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - REPEAT - Observed establishment cooling too many pans of food at one time. Observed 8-10 large metal pans stacked on top of each other cooling in walk-in freezer. WIC observed fairly full. EHS highly recommends using speed rack for cooling purposes. - CDI - Education provided. EHS and PIC discussed better cooling methods. PIC agreed to cool less foods at one time.

3-305.14 Unpackaged food shall be protected from contamination during preparation. - Observed heavy condensation dripping from air vent in ceiling near three compartment sink. Leaking condensation represents a potential source of contamination when moving food from WIC to cook/prep area. PIC agreed to ensure all food items are covered during transport around kitchen to avoid contamination. Leak is required to be fixed. Long term compliance follow up visit required.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. - Observed employee cloth drying dishes coming out of the dish machine. Allow dishes to air dry prior to storing as clean.

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 wooden slab used under grill to extend length of prep surface for holding equipment. Remove wooden slab and replace with a cleanable, nonabsorbent material.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed taking tortillas off grill with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Tortillas discarded and employee donned gloves. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs observed on shelf above cucumbers in sandwich cooler. Also, raw hamburgers and raw bacon stored in sandwich cooler top behind ready-to-eat foods. Do not store raw animal foods above ready-to-eat foods. Also, raw animal foods must be stored in the front of the sandwich cooler tops to prevent cross contamination. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: http://meck.co/FoodSafety

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. 4 pans of chicken measured 75-89F on speed rack out of temperature control. Cook stated he finished cooking them over 2 hours ago. Also, pastor cooked at 10AM measured 100-115F and was cooling out of temperature control. Steak cooked at 10AM also measured 105-115F. 2 large bus tubs of refried beans measured 68-72F. PIC was unsure when they were prepared, but it had been more than 2 hours. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Chicken and beans discarded. Streak and pastor reheated on grill to restart the cooking process as it had been less than 2 hours. 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 .

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 Large amount of TCS foods (pastor, chicken, steak) cooling on speed rack for 1-2 hours before moving to refrigeration. Also, beans were cooled in very thick portion in bus tub in cooler. TCS foods shall be spread out to facilitate rapid cooling. Also, TCS foods need to be cooled with ice or in mechanical refrigeration so it meets the cooling parameters. CDI - PIC educated on cooling. Chicken and beans discarded. Pastor and steak reheated to re-start cooling process. // 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment was cooling too much TCS foods at one time. Around 15 pans of meat and 2 bus tubs of beans. Establishment needs to cook less TCS foods at 1 time or establishment needs to acquire additional refrigeration so proper cooling can be achieved. CDI - PIC educated and instructed to not cook as much TCS foods at 1 time.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. Outer doors to establishment must be self-closing. 0 pts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Tortillas stored in container contacting linen towel. Linen must not contact food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans stacked while still wet and stored as clean. Utensils shall be adequately air dried prior to stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on reach-in cooler doors. Shelves beginning to rust in walk-in cooler. Replace listed equipment. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test strips at establishment. VR - Verification visit required within 10 days that establishment has chaired chlorine test strips.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee cell phones observed on shelf where plates are stored. Do not store employee personal items where they can potentially contaminate food, clean utensils, or single-use/single-service articles. 0 pts.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety; Observed raw shell eggs stored above diced RTE onions inside flip top cooler unit. CDI eggs properly stored beneath RTE foods. (Note) repeat violation from two inspections prior, where no points were deducted; points taken at half due to no observation of violation on previous inspection.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded lettuce stored inside flip top unit for cold holding measuring 51F; CDI lettuce replaced with new container measuring below 41F; (conversation regarding TPHC procedures of items on the top of flip top coolers near cook line, template emailed to owner for use). (Note) points taken at half due to improvement.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on majority of reach-in cold holding units in need of replacing.

6-501.12 Floors, walls, ceilings including the attachmen'ts such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents throughout facility in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.. (Note) flooring is under repair in back kitchen area due to recent plumbing repair that had to remove concrete.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some of the metal pans and utensils that were hanging above the 3 comp sink. CDI- Pans and utensils were removed from air drying racks and moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 pork inside of walk in cooler at a temperature of 51.4. After 26 minutes pork only dropped a total of .6F. In order to meet cooling in 26 minutes pork would have had to drop 3.12F. CDI- Pork was broken down in to smaller portions to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a number of items inside of reach in unit above temperature threshold of 41F. Foods include lettuce, tomatoes, hot dogs, chicken, steak, and ground burger. Items were all discarded voluntarily by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer well above 200 ppm inside of sanitizer bucket. Ensure that sanitizer inside of sanitizer buckets is kept in between the range of 50-200ppm. CDI- Water was added to dilute the sanitizer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed pork cooling inside of the walk in cooler in a bulk amount. Ensure that pork is broken down in to smaller portions and vented to allow the foods to cool at a faster rate. Pork was broken down and vented during the inspection.

2-103.11(D, G,H,I,) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety PIC shall demonstrate managerial control by ensuring that employees are effectively washing their hands, cooking time/temperature control for safety foods to the correct temperature, ensure that team members are using the correct methods in order to cool foods, and maintaining temperatures inside of hot/ cold holding. Observed violations in all of the following instances listed above.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.15 Only wash hands in handwashing sink. -PF Observed a number of handwashing violations. Ensure that team members are aware of how, when, and where to wash hands. Handwashing was observed with recontamination by a team member turning the faucets off with their bare hands. Team member was coached and asked to rewash their hands. Observed another team member wash their hands in the 3 comp sink and a number of violations occurred with team member stop preparing foods to gather foods from the walk in cooler. Recommend more training for team members to prevent hand washing violations.

6-301.14 Post a handwash sign at each handsink. No hand washing sign observed near hand washing sink in the main kitchen. MNost likely due to food establishment repainting. CDI- A hand washing sign was provided by REHS during the inspection.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Food establishment has ceviche on the menu currently. No parasite destruction letter was available during the inspection. A verification visit will be made by REHS to ensure parasite destruction letter in available.

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 When foods are removed from commercial packaging inside of walk in freezer. Foods shall be stored according to their final cook temperature to prevent possible contamination from occurring. Observed raw chicken stored above raw beef with both items removed from commercial packaging during the inspection. CDI- Foods were reorganized during the inspection by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some of the pans and utensils inside of the food establishment. CDI- REHS observe Pans and utensils were removed from air drying racks and moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed a chicken leg that was reheated and removed from grill to plate. Observed a reheat temperature of 144F. CDI- Chicken was discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a number of items inside of reach in unit above temperature threshold at temperature ranges around 60-70F. Items were all discarded voluntarily 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 For more information on date marking please visit: http://meck.co/FoodSafety Observed a number of incorrect labels inside of walk in unit. Labels showed foods prepared 1/23 that were past discarded date that were made today as the owner. Ensure that pans are being changed with foods and dates are being recorded at the date with the time they're made. CDI- Items were redated by PIC.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed salsa prepared earlier this morning attempting to cool in a bulk container with a tightly fitting lid attached. Salsa was broken down in to smaller amounts and vented.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight showing through the back exterior door. Ensure that food establishment installs a door step to prevent possible free entry of pests.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados inside of the prep unit with the label left attached. Ensure that team members are properly washing foods such as avocados before use. Cutting in unwashed vegetables can spread bacteria found on the outside of the skin. CDI- Avocados were moved from prep unit to be washed.

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 in-use utensils in rice all with handle making direct contact with the food. Handles removed from food during inspection.

4-501.11 Maintain equipment in good repair. Observed reach in unit under the grill holding foods at mid 60s. The foods found out of temperature during the inspection were discarded. A verification visit will be conducted to ensure unit is fixed tomorrow. Food establishment will use prep unit bottom for refrigeration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. Keep lid closed to prevent a possible harborage or attraction of pests. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observe old equipment outside of the dumpster storage area. PIC stated they have made arrangements to have older equipment removed.

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 employees complete a hand wash in 5 seconds time. REHS demonstrated appropriate hand washing technique. 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 When changing tasks or engaging in an activity that will contaminate your hands such as going outside or inside of the walk in unit, wash hands before returning back to food preparation. Employee was informed to wash hands after going to walk in cooler and outside. Also observed an employee recontaminate their hands by turning the faucet off with bare hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash their hands inside of the 3 comp sink. Employee was informed to only wash their hands inside of the hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to some of the pans inside of the food establishment. Pans were removed from air drying racks and moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths out on counter top during the inspection. Wet wiping cloths were moved to sanitizer bucket containing a chlorine solution at 200ppm during the inspection.

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 in-use utensils in bulk sugar, flour and rice all with their handles making direct contact with the food. Handles removed from food during inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stack method shown during the inspection.

4-501.11 Maintain equipment in good repair. Observed a number of gasket channels torn inside of prep units. Replace to maintain good seal in units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. Keep lid closed to prevent a possible harborage or attraction of pests.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damage around the base boards in some parts of the kitchen. Repair as needed to ensure that walls are smooth and easily cleanable.

3-304.15 (A) Gloves, Use Limitation - P Observed an employee on the cook line handle ready to cook breaded chicken and then proceed to crack an egg afterwards. Manager was alerted and employee discarded egg, wash hands, and begin cooking again. (CDI with education) 3-302.11(A) Separate the different types of raw animal foods. -P Foods shall be protected from forms of cross contamination by storing foods according to their final cook temperatures. Observed foods in walk in freezer removed from original packaging stored with raw chicken over raw beef. Walk in unit was reorganized during the inspection. Food storage handout given.(CDI) 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of flour and rice in dry storage. Covered during the inspection(CDI)

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 inside walk in unit cooked and cooled from the night before that had not been removed from walk in cooler at a temperature of 54F. Item was discarded during the inspection. (CDI)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items inside of prep unit such as cabbage, black beans, and hamburgers all above temperature threshold. Items were moved to walk in unit to fully cool down. (CDI)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer bucket under the cook line prep table. Sanitizer was labeled during the inspection(CDI)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bulk containers of beans(102F) and steak(94F) cooling at room temperature upon arrival. Observed black beans cooling in prep unit at 80F. Items were divided into smaller portions and moved to walk in unit to meet cooling parameters. (CDI) Hand was given during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Be vigilant in effort to control the spread of pests. Observed multiple amounts of flies during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stack method shown during the inspection.

4-501.11 Maintain equipment in good repair. Observed a number of gasket channels torn inside of prep units. Replace to maintain good seal in units.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in female restroom. CDI - Handwashing signage was provided by the regulator. -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of flour in dry storage area and uncovered containers of food cold holding in walk in cooler. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance in female restroom. Employee identified contents to be bleach sanitizer. CDI - Spray bottle was labeled. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large containers of soup and beans cooling at room temperature on prep table. Temperatures of items ranged from 120F to 127F. CDI - Food items were split into smaller portions and moved to walk in cooler to rapidly cool to 41F or less. -0.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee in the act of food preparation not wearing hair restraint. -0.5 points-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored with handle making contact with ice in bin. CDI - PIC removed ice scoop. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use food containers stored upright on prep table with build up of food residues and splash. CDI - Food containers were discarded. 0.5 points-

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwasher with a chlorine sanitizer concentration of 0ppm. A technician has been called to service machine. CDI - Establishment uses a three comp sink to wash, rinse, and sanitize utensils and equipment. All items usually washed in dishwasher will be washed, rinsed, and sanitized in three comp sink until repairs are completed. Chlorine sanitizer concentration in three comp sink was 50ppm at time of inspection. A VR has been scheduled for 9/14/2020 to determine if dish machine has been repaired. -1.5 points-

3-501.13 Use approved thawing methods. Observed beef thawing in prep sink under running water with a temperature of 79F. CDI - PIC adjusted water temperature to be below 70F. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an abundance of flies in dry storage area, dish pit area, and food prep areas. Recommend controlling insects to prevent infestation. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open with a damaged and torn fly screen. PIC stated that a new fly screen is on order. -REPEAT- -2 points-

4-501.11 Maintain equipment in good repair. Observed door of walk in cooler unable to latch or remain closed. Recommend repairing immediately. Walk in cooler maintained a temperature of 39F during inspection -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of steak, chicken, and sauce with eggs holding in steam well between 100F and 106F. Items were prepared an hour prior for the lunch rush. CDI - Items were reheated to 190F by employee and held at temperatures above 135F for service. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, pork, beef, beans, and rice in walk in cooler at 45F or above. Items had all been prepared one to two days prior and had not been removed from walk in. CDI - Items were voluntarily discarded by PIC and a technician was called to service walk in cooler that had ambient air temperature of 45F. -VR required- -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle near dish washing area. PIC was told by an employee that it was bleach. CDI - PIC correctly labeled the spray bottle. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle with bleach near dish washing area with a concentration in excess of 200ppm. CDI - Employee diluted the bleach until a reading of 200ppm was reached. -1 point-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with damaged screen during the inspection. Back door is directly adjacent to vegetable storage area. CDI - PIC closed the door. -REPEAT- -2 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several in use wiping clothes being kept on top of food contact and prep surfaces. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed three stacks of styrofoam food containers visibly soiled with debris and food being kept above flip top in kitchen. -REPEAT- -0.5 points-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee manually washing pots and pans with a water temperature of 70F. CDI - PIC refilled sink with hot water until a temperature of 110F was achieved. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with side door open during inspection. -REPEAT- 1 point-

3-302.11(A) Separate the different types of raw animal foods. -P. Observed shrimps stored under raw beef. CDI. PIC changed the storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer concentration lower than the required levels in 3-comp setup and in dish machine. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed beans , ham, lettuce (all in prep unit), beef, lam, pork , beef tongue, chicken (all in RI) with temperatures above 41F. PIC voluntarily discarded. VR required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed sauces used for TPHC but have no written procedue. VR required.

6-202.15 Protect outer openings of establishment from insect or rodent entry. REPEAT. Observed the back door to the kitchen area open through out the inspection. CDI. PIC closed the door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil stored ontop of bleach. CDI. PIC removed the oil to a designated area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed minor wet stacking of cleaned dishes in the kitchen table.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed hand napkins stored in broom storage area and both touching. CDI. PIC removed the brooms.

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 vents in the WI cooler. Told PIC they need to be clean.

5-202.13 Backflow Prevention, Air Gap - P. Observed the dish washer waste water pipe right on the drain top with no air gap. Told PIC it needs to be adjusted. VR required

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT. Observed dumpsters outside opened aith no cover. Informed PIC to keep it close at all time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of grilled onions and peppers that wer hot-holding at a temperature of 121 F. PIC stated that items were cooked less than 30 minutes ago. CDI-grilled onions and peppers were reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler such as sliced tomatoes, sliced lettuce, hotdogs, and hamburger patties that were above 41 F. CDI- Items were discarded into trash. REPEAT

6-202.15 Outer Openings, Protected - C Observed back door held open while screen fabric placed over doorway is not effective in keeping insects out. Fabric has large openings in it. CDI- facility closed back door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers near 3-comp sink that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed 2 burner piece of equipment severly rusted with a propane tank attached and not under the hood. Advised facility to remove this unit and discontinue use. Did not observe in use today. Half points taken due to improvements being made in other areas of facility.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open at start on inspection. Keep dumpster doors and lids closed.

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 splash and food debris on floor boards in kitchen area. Observed splash on walls behind grill and prep stations in kitchen area.

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 Manager was not on site during the inspection. She came during the write-up.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed 2 large boxes of raw chicken stored on same table where salsa was being made and batter was stored. Observed 1 large box of raw chicken on reachin top next to asada that was ready to be reheated. Moved asada to another surface away from chicken box. Chicken box was also removed and entire surface was sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cups in front clear double door cooler at 43F. Unit is holding ambient temp at 40F. Discussed turning the unit down and educated on requirement of 41F.

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 date marks missing from salsa (2 types) cups and salsa dispensers at front serving line. Labeled with date made (original container in walk-in cooler).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large corn tortillas stored in containers in dry storage but lid and bag were not sealed. Keep sealed when not using.

4-502.11(A) Maintain utensils in good repair. Observed broken colander and plastic containers that are no longer cleanable. Discard. 4-501.11 Maintain equipment in good repair. Observed woood shelving at front line damaged. Observed shelving in walk-in cooler rusted. Observed 2 burner piece of equipment severely rusted with a propane tank attached and not under the hood. Advised facility to remove this unit and discontinue use. Did not observed in use today.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tile damage (missing/broken) in kitchen.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating food in dry storage area. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in dry storage area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans and hotdogs holding at 114F. CDI by reheating to above 165F and placing back on hot holding.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed netting on back of restaurant not securely fastened 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants in dry storage area.

4-501.11 Maintain equipment in good repair. Observed damaged and rusted shelving in walk in cooler and damaged gaskets on several pieces of equipment throughout facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as jackets and purses stored improperly in dry storage area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked in kitchen area. CDI by removing blockage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of oil and water with no labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening in back of facility. Autolatching net barrier has been installed but employees must make sure that the net latches properly each time.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in coolers throughout facility. Observed dish machine not functioning properly but not in use. PIC stated that the technician has been called.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surface. CDI by voluntary disposal. 2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating in dry storage area. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring at ~0ppm. CDI by priming machine to proper concentration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large collection of flies in dry storage area and throughout kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on reach in cooler on cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outside of containers stored as clean.

6-303.11 Intensity-Lighting - C Observed light in walk in freezer not operational.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. PIC arrived after end of inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomatoes and peppers hot held measuring at below 135F. CDI by reheating to above 165F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface.

4-501.11 Maintain equipment in good repair. Observed slight rust build up on shelving in walk in cooler.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottles closed and stored improperly.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee food stored on prep surface. CDI by removal of food to proper storage location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers stored as clean. CDI by removal for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef stored on a prep surface next to flat top measuring at 47F. CDI by removal of food to cooler to rapidly cool. Beef measured below 45F by end of inspection.

4-501.11 Maintain equipment in good repair. Observed damage cooler in back of facility with a broken door.

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 debris build up on floor of walk in freezer.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee working dough for tortillas with bare hands. CDI by washing hands and donning gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over cooked seafood in freezer. CDI by correcting storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers stored as clean. CDI by removal for recleaning.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed a bottle of allergy medication stored over a food prep station. CDI by removal of medication to proper storage location.

4-501.11 Maintain equipment in good repair. Observed a cooler with a broken door and a rice cooker with a broken handle.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on containers stored as clean. CDI by removal for proper recleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer below 50 ppm in the 3 comp sink. CDI by addition of more chlorine to increase concentration to proper level.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in the walk in measuring above 45. PIC stated that the walk in was shut off this morning to allow for defrosting and has only been out of temperature for no more than 45 mins. CDI by removal of all TCS items out of temperature to the walk in freezer for rapid cooling. Ambient air temperature in cooler reading below 45 F at end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items, including but not limited to Lingua and asada, with no date mark. CDI by having the PIC date mark the foods with the correct date.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface. CDI by removal to a sanitizer bucket.

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 utensils stored in soiled container of cold water.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on shelving used to store serving dishes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored improperly throughout facility.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinse hands in preparation sink. Stopped her and directed to hand sink. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee remove gloves and then put on gloves without first washing hands. Educated entire staff.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at bar filled with utensils. Removed. Educated this may only be used for handwashing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Begin date marking items stored in the make unit on the cook line. i.e. hot dogs, pico de gallo, etc.

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 Tomatoes cut today were at 53F in make unit top. They were not properly cooled to 45F or lower before being placed in make unit top. Moved to walkin cooler to rapidly chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tamarinds in box and chilis in box on floor in bar area. Moved off the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep table. Move to sanitizer bucket.

.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 bowls being used to dispense dry beans and dry rice. Use handled scoop. Observed ice scoop handle down in the ice at the server station. Moved so handle was out of the ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed numerous styrofoam cups stacked without protecting the lip of the cup. One remedy is to keep in plastic sleeve.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Install baseboards beside prep sink, behind 3 comp sink and beside stove. Repair floor where damaged near stove.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC onsite at arrival while facility was open and operating. Certified PIC arrived shortly after.

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 enter the kitchen from being outside with gloves on, moved the trashcan with gloved hands and then walk past the only kitchen handsink and attempt to start preparing food on the cook line. Observed the same employee washing dirty dishes, using hands to scrape off the dishes continue to wash the dishes and handle clean dishes without washing hands in between. CDI by stopping the employee both times to redirect to glove changing and/or proper handwashing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sealed water bottle inside the front beverage station handsink. PIC stated the bottle may have fallen down inside accidentally. CDI by removal.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chicken stored on shelving above ready to eat uncovered hot chocolate. CDI by moving to the correct location.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked peppers and onions that were asked to remove to reheat, stored on steamer dropping in temperature instead of increasing rapidly to 165F. CDI by removal to reheat to on the grill to 165F.

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 pans of cooked chicken and beef cooling on a prep table in room temperature still at the same 150F in the center after 30 mins of cooling, and cooked beef down only 15F after 30 mins. EHS intervened to change cooling method to allow for cooling within proper time limits. See violation #31.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan cooked, peppers and onions stored on a cutting board for 15 mins at 110F (outer portions)-156F (in center). CDI by removing to reheat to 165F. All other items measuring above 135F. Observed no history of hot holding violations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded lettuce, diced tomatoes and cooked peppers and onions stored on the flip top cooler above 45F. Item overstacked had product removed to the proper fill line and item stored overnight above the prep cooler containers were 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 Observed items stored beyond a 7 day hold time, including but not limited to: sliced deli ham, fresh garlic and oil spice mixture and in house made salsa. CDI by voluntary disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle not labeled. Observed a sanitizer bucket left unlabeled. CDI by labeling all. 7-201.11 Store toxic materials to avoid contamination. -P Observed a container of bread crumbs and a bag of bean stored on shelving with bleach, undiluted sanitizers and oven cleaners. CDI by removal and proper 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 3 pans of cooked chicken and beef cooling in room temperature partially covered with plastic or a metal pan lid, without active stirring and one in a deep container. CDI by moving into the walk in freezer for rapid cooling and breaking down the product into shallow pans. Temperatures were re-checked at 93F-140F by departure from starting temps of 170F-130F one hour prior to arrival (after intervention).

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one air thermometer missing inside the 2 door beverage cooler, also used to stored in house made and batteries needed for the flip top cooler air thermometer.

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 pot of food and boxes of milk with buckets of food stacked on top stored on the walk in cooler floor. CDI by moving onto shelving.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the in use ice scoop stored on top of the large ice machine with dust build up. CDI by removing to be re-washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans stacked while wet and employee towel drying utensils during inspection.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on the 2 door reach in cooler.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean the warewashing compartments throughout the day to prevent recontamination of the utensils. Observed the dish washer rinsing dirty dishes in risne vat of the 3 comp sink and then using the same vat to rinse washed dishes off. Advised to clean the sink and change rinsing to the pre rinse sink.

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 a backflow prevention device needed at the can wash sink. CDI by removing the hose from the faucet.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on the womens restroom trash can.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked ceiling tiles on the cook line, bucklin wall corner at the end of the cook line. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed wall coving missing under the 3 comp sink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed 2 absorbant ceiling tiles over the 3 comp sink.

2-101.11 PIC shall be present during all hours of operation.-PF Upon entry, wait staff informed EHS that no manager was present, and that the manager was in florida.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed onion debris on a wedging slicer. EHS took item to the three compartment sink, where employee reprocessed the item. Insure that food debris is removed from hard to reach places during the wash/rinse/sanitize process. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizer strength low, EHS primed the sanitizer pump until proper concentrations were achieved. Insure that employees are informed on proper dish machine procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several pans of barbacoa cooling in the walk in freezer. Items are cooling in a large metal pan, and must be stirred to insure proper temperature mixing between the warmer foods in the bottom of the pan and the colder food that is exposed to the air. CDI by EHS stirring pans with thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed flour and other dry goods containers unlabelled.

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 in the food products in the facility. Scoops must be stored with the handles out of the product, as contamination from employee hands is probable when the scoops are stored inside the product.

4-501.11 Maintain equipment in good repair. Observed holes in the walk in cooler gasket. Repair/replace.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed containers of salsa in the front salsa cooler uncovered. CDI by PIC placing aluminum foil over the rack of salsas. Insure that items are kept covered while in storage.

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 items prepped on 6/22/16 dated for expiration on 6/27/16. This is one day longer than the allowed 7 days, as the 7 days counts the first day of preparation. Items were correctly dated to expire on 6/28/16.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in the grill area left on a prep surface. Insure cloths are returned to the sanitizer bucket after use.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste container in the womens restroom.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink on top shelf of dish wash area, insure that drinks are stored on lower shelves to reduce contamination risk.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed items in both the walk in cooler, front salsa cooler, and freezer unwrapped or covered while in storage. Insure employees cover/wrap items. CDI by employee wrapping with plastic.

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 non-datemarked large salsa containers in the front salsa cooler. Large containers are portioned into smaller containers. Neither containers were marked with date of preparation. Insure that the large containers are date marked, and that the smaller containers are traceable to the large ones. CDI by PIC dating the large containers. Coolers in facility are capable of maintaining 41F or less, which allows for a 7 day hold time on potentially hazardous foods, insure that the first day of preparation is counted when calculating date mark time limits.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled sanitizer bottle in the dish machine area. CDI by employee labelling.

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 item left to cool on a prep surface. Item was 128F. Facility leaves items on prep surface to cool down and then moves items to the walk in cooler. Best practice is to cool in the freezer or cooler without leaving items out of temperature control CDI by employee placing item into the cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open at time of inspection. Screen door observed missing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored haphazardly throughout facility.

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 scooping utensils stored in food products.

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 facility reusing spice containers that have a hollow handle that is not able to be cleaned. CDI by PIC discard.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the womens 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 bathroom facilities damaged.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in three comp sink rinse vat. CDI by employee washing hands in clean handwashing sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee cleaning small pot in handsink. Upon seeing EHS, employee began washing hands over top of small pot, then took small pot to three comp sink, and rinsed hands in the three comp sink vat. EHS instructed employee to leave pot in the wash area, wash hands again.

3-501.13 Use approved thawing methods. Observed chicken thawing in prep sink without cold water running or draining. If chicken is thawed this way, insure that COLD (less than 70F/21C) is ran over the product, and that the water is allowed to drain, preventing the product from becoming too hot.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open at time of inspection.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed card board boxes littering the outside entrance of the establishment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored in the front waitress prep/service area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed food prep occurring with no certified manager, insure that the person in charge has a food safety certification at all times when prepping food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lemon wedger, tomato dicer and meat slicer with food debris on the blades. CDI by PIC returning items to wash. Insure that all equipment is thoroughly washed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa diabla datemarked for disposition on 8/13/15, item had been held since 8/8/15. CDI by PIC discarding. 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 containers of salsa in the front salsa cooler undatemarked. CDI by dating items.

3-501.13 Use approved thawing methods. Observed meat thawing on a prep counter under no temperature controls. Thaw items in the walk in cooler, or under 70F or less running water that is able to drain, or in the cooking process.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wiping cloths stored outside of the sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed a split gasket on the walk in cooler. Observed a broken light bulb in the freezer. Insure equipment is kept in good repair.

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

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chicken and shrimp thawing on pre-rinse since of dish machine. CDI chicken and shrimp was place in walk-in to properly thaw. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored directly above washed produce. CDI items rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture stored in container at room temperature. CDI garlic oil mixture was discarded. Observed homemade tomato based salsas stored on tables at room temperature. CDI items removed and voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

I 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 2 containers of pork, salsa, lettuce, steak, shredded beef, chicken, pork skin and grilled pork in need of date mark. CDI items labeled during inspection. 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 pico de gallo and tomatoes cooling in walk-in tightly covered. CDI items undercovered. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pico de gallo cooling in flip top cooler. CDI pico moved to walk-in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed tripe thawing in prep sink at room temperature. CDI tripe was placed under cold running water. Observed chicken and shrimp thawing in pre-rinse area of dish machine. CDI items placed in walk-in cooler to thaw. 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 several working containers of spices and bottles of oil not labeled..

6-202.15 Outer Openings, Protected - C. Outer openings shall be self closing and tight fitting. Observed backdoor not self closing. Observed several large gaps between wall and building of outside storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stew and rice milk stored directly on floor in walk-in cooler. CDI items properly stored.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep tables and under cutting boards.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed tongs stored on oven door. When oven door is opened, tongs touch floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI certified tortilla maker and brushes used for marinating. 4-501.11 Maintain equipment in good repair. Observed split gaskets on prep cooler, salsa cooler and walk-in freezer. Observed blue tortilla maker peeling and in disrepair. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards deeply scored. 4-101.19 Nonfood-Contact Surfaces - C. Observed rusted shelves in walk-in cooler and prep cooler. Observed prep table shelves line with cardboard throughout kitchen. REPEAT VIOLATION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling peeling in several areas of kitchen.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation above 3 comp sink and fan near prep line collecting debris.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed papaya being cut in the pre-wash station of the dish machine. The one prep sink was being used to cut chicken. Facility was instructed to wash papaya in the prep sink before cutting chicken in the future. Papaya cutting was moved to the prep table.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed the clean drainboard of the 3 comp sink next to the pre-wash for the dishmachine. Instructed facility to reverse the direction of the 3 comp sink so the soiled or dirty drainboards are next to each other and washed items flow away from the soiled drainboards. Also observed salsa and guacamole plastic squeeze bottles being cleaned at the bar dump sink. Employee removed bottles from the sink and moved them to the 3 comp sink for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a pan of chicharron (pork skins) with a discard date of 11/16 in the bottom of the prep cooler. Food 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 Continue to date mark all cooked items, cut produce, salsa, guacamole and milk. Some items were not marked at the time of inspection. Facility dated all items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of bleach(chloro) and cleaners with no labels. Bottles labeled during inspection.

3-501.13 Use approved thawing methods. Observed two plastic bags of cut chroizo thawing in containers on the prep table. Chorizo was cooked and moved off prep table so papaya could be cut here. Table was wiped with a soapy cloth and then a sanitizer cloth before papaya was relocated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints upon arrival. No jewelry except a plain ring may be worn.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed blue tortilla press with peeling paint. Facility uses plastic wrap to protect food during use. Also noted cardboard lined shelves which are not easy to clean.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All Time/Temperature Control (TCS) foods for hot holding must be held at or above 135F. Observed cooked peppers and onions stored off side of grill under 135F. CDI items reheated to above 165F. REPEAT VIOLATION.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All Time/Temperature Control (TCS) foods for cold holding must be held at or below 45F. Observed homemade tomato based salsas stored on tables at room temperature. CDI items removed and voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed several items that meet the criteria such as cut lettuce, salsa, cooked meats, milk, etc. CDI

7-204.11 Sanitizers, Criteria-Chemicals - P. Sanitizer must be at proper concentration. Observed wet wiping cloths used for sanitizing prep surfaces in chlorine sanitizing solution above 200 ppm. CDI water was added to bucket to acheive proper concentration.

3-304.13 Linens and Napkins, Use Limitations - C. Linen shall not be used in contact with food. Observed tortilla shells in contacf with linen.

2-303.11 Prohibition-Jewelry - C. Except for a plain ring, such as a wedding band, food employees may not wear jewelry such as watches. Observed employees in kitchen wearing bracelets.

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. REPEAT VIOLATION.

4-205.10 Food Equipment, Certification and Classification - C. Observed non-NSF tortilla press and can opener. Replace/remove items from facility.4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces shall be corrosion-resistant, nonabsorbent and smooth. Observed rusted shelves in walk-in cooler. Observed prep table shelves lined with cardboard on cook line.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF. The tmeperature of wash solution in manual warewashing equipment shall be maintained no less than 110F. Observed employee actively washing dishes at 82F. CDI compartment was drained and refilled with water above 110F. REPEAT VIOLATION.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors, walls and ceiling shall be smooth and easily cleanable. Observed baseboards in disrepair throughout kitchen. Observed holes in FRP on kitchen walls. Observed FRP lifting from wall behind 3 compartment sink exposing bare wood.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Ventilation intake and exhaust shall be clean. Observed dust and debris buildup on 2 ventilation intake/exhaust in kitchen.

2-301.14 When to Wash - P. Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Employees were observed changing gloves without washing hands. Observed another employee wash hands for 5 seconds. CDI by instruction

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All TCS foods for hot hold must be held at or above 135F. Observed cooked peppers and onions stored off side of grill under 135F. Employee stated items were just cooked a few minutes prior. CDI food was reheated to 174F. REPEAT.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI

3-501.13 Thawing - C. TCS foods must be thawed under refrigeration, cool running water (less than 70F) or as part of the cooking process. Observed raw pork and raw chicken being thawed at room temperature. Observed tripe thawing in standing water. CDI by instruction. Pork and chicken were placed in walk-in cooler. Draining of water off tripe and placing 1/2 of quantity in walk-in cooler to aid in proper thawing process.

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter. CDI wiping cloths were placed in sanitizer solution.

3-304.12 In-Use Utensils, Between-Use Storage - C. Scoop handles must be stored above top of food in containers. Observed scoop handle stored in several containers. CDI scoops were repositioned with handle above product.

4-205.10 Food Equipment, Certification and Classification - C. Food equipment must be certified or classified for sanitation by an ANSI accredited certification program. Observed rice held in unit labeled for household use only and TCS items such as salsa and rice water stored in cooler labeled for packaged products only. REPEAT.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. The temperature of wash solution in manual warewashing equipment shall be maintained no less than 110F. Observed employee actively washing dishes at 88F. CDI compartment was drained and refilled with water above 110F.

5-501.17 Toilet Room Receptacle, Covered - C. A covered receptacle must be provided in women's restrooms. Observed no covered receptacle in women's restroom.

Facility must be food safety certified. No food safety certified manager on site during inspection. Points will be deducted Jan 1, 2014.

Properly store raw. animal foods to prevent cross contamination. Observed raw shell eggs stored over ready to eat foods. CDI-eggs moved to bottom shelf.

Store TCS food hot at 135F or higher. Observed cooked peppers and onions stored off to side of grill under 135F. Employee stated items were just cooked a few minutes prior. CDI-food reheated to 165F.

Store TCS food cold at 45F or below. Observed TCS items such as cut tomatoes and beans stored on ice above 45F. Ice melted around pans. CDI-ice refilled around pans.

Use proper cooling methods when cooling foods. Observed items cooling on prep surface. Active cooling must take place once foods are below 135F. Some items such as soup still above 135F, other items such as beans and chicken below 135F. Employee stated items were cooked 30 minutes prior. ITems put into walk in cooler to rapidly cool down.

Employees preparing food shall wear a hair restraint. Observed several employees preparing food without a hair restraint.

Equipment shall be used according to manufacturer's specifications. Observed rice held in unit labeled for household use only and TCS items such as salsa stored in cooler labeled for packaged products only.