MI PUEBLO #11

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed ice dripped on bags and boxes of food items inthe WI freezer. CDI. PIC removed.

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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed items in the WI from previous days without dates. CDI. PIC dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer buckets sotred directly by food items upfront in the server lines. CDI. PIC removed.

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 sources cooling in the cooler upfront with covers on little cups. CDI. PIC removed back to the cooler and indicated they were made today. 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 .

4-601.11(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 non food contact surfaces around prep area in need to cleaning. Cleaning is also needed in microwave.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. OBSERVED BUILD UP FROM PREVIOUS DAYS ON Can openers. CDI. PIC removed and washed. 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 .

3-501.13 (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 chicken thawing in the prep sink without running water. CDI. PIC removed to the cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored under wiping papers. CDI. PIC removed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on prep table. CDI - Wiping cloths were placed in readily available, concentrated bucket of sanitizer beneath prep table on shelving.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health in the facility during inspection. CDI. PIC was provided another copy with education provisions as well. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees dumping ice in hand sink. CDI. PIC cleaned 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed observed no soap at one of the sinks. Cdi. Pic replaced.

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 a container of steak and a container of chicken hot holding on stove top and a container of beef hot holding in steam table all below 135F. See temp chart. CDI: PIC voluntarily discarded.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed multiple in use utensils stored on surface with build up around prep area. CDI. PIC removed and washed.

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

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in water in rinse compartment of 3 compartment sink while staff was actively cleaning equipment. CDI: Staff drained water from rinse compartment.

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 non food contact surfaces around prep area in need to cleaning.

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 employee using same scoop for raw chicken and raw beef in grill drawer cooler. CDI: Employee voluntarily discarded portion of beef that was contaminated by chicken and began using a separate utensil to pull beef from cooler. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wipe off soiled gloves on wiping cloth before returning to handle food. CDI: Employee discarded gloves, washed hands and donned new gloves before returning to handle food.

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 equipment in 3 compartment sink and placing items in sanitizer compartment containing properly concentrated chlorine sanitizer for approximately 3 seconds before placing on a drain board to air dry. CDI: Employee placed items back in sanitizer compartment to reach required contact time.

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 a can of raid approved for household use only being stored on chemical storage shelf. CDI: PIC voluntarily discarded can of raid.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three dented cans being stored on dry storage shelf amongst non dented cans. CDI: PIC voluntarily discarded dented cans.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed pipe leading from dish machine to floor drain with no air gap. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose Bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under § 5-202.13 P; or (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14. -P. Observed no backflow prevention devices on hose bib at service sink outside. VERIFICATION REQUIRED within 3 days to ensure backflow prevention devices are placed on hose bibs at service sink. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap between pipe from dish machine and floor drain. VERIFICATION REQUIRED within 3 days to ensure there is an air gap.

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 bottom panel of walk in freezer door broken. Repair panel.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in prep area being blocked by a trash can and large tool. CDI: PIC moved items to allow access to employees.

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 raw shell eggs being stored on a shelf in prep reach in cooler above a container of corn. CDI: PIC re-arranged items to proper storage order. REPEAT. 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 boxes of raw chicken being stored in walk in cooler above packages of ground beef. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed produce being stored on shelves in walk in cooler above containers of ready to eat produce. CDI: PIC re-arranged items to proper storage order. REPEAT.

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 three plates and two small bowls with build up being stored on clean storage shelf as clean. CDI: PIC returned items to be W/R/S.

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 working container of house made chipotle salsa being held at 47F in prep reach in cooler. CDI: PIC voluntarily discarded item. REPEAT. Points not escalated due to improvement in cold holding since previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of what PIC thought might be an acidic cleaner with no label on bottle. CDI: PIC discarded bottle.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one large working container of salt unlabeled in dry storage room. CDI: PIC labeled container.

4-501.11 Maintain equipment in good repair. Observed staff holding all TCS foods in ice bath in prep flip top portion of prep cooler on left side of cook line due to inability of cooler to hold items to 41F or below. Repair or replace cooler. NOTE: All TCS foods being held in ice bath were measured at 41F or below.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in water in rinse compartment of 3 compartment sink while staff was actively cleaning equipment. CDI: Staff drained water from rinse compartment. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution at 95F in 3 compartment sink while staff was actively cleaning equipment. CDI: Staff added hot water to wash basin which measured 116F after adding hot water.

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 build up on storage shelves used to store clean equipment and utensils. Clean as needed. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill water pitcher from hand sink at front cook line and a spatula being held in hand sink in back prep area. CDI: Employee was educated not to use hand sink for anything other than hand washing and spatula was removed from hand sink in back prep area.

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 raw chorizo being held on a shelf in reach in cooler above a container of ceviche. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed avocado’s being stored on top shelf in WIC above containers of salsa. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of steak and a container of chicken hot holding on stove top and a container of beef hot holding in steam table all below 135F. See temp chart. CDI: PIC had items reheated to over 165F before placing back in hot holding units.

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 most TCS items being held above 41F in bottom and flip top of reach in cooler on left side of cook line. PIC contacted service technician to evaluate cooler and voluntarily discarded all items that were holding in cooler for over 4 hours and moved other items to WIC to rapidly cool. EHS instructed PIC to not use prep cooler until unit is repaired and can maintain foods at required temp. VERIFICATION REQUIRED within 3 days to ensure prep cooler can maintain foods at 41F or below. 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 several covered deep metal containers of cheese dip cooling in ice baths on prep counter at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lids and spread out cheese dip into more shallow metal containers and placed in WIC and WIF to rapidly cool. REPEAT.

6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device attached to wall over prep cooler and shelf containing single use articles. CDI: PIC relocated insect control device.

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 stacks of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers to protect against contamination. REPEAT.

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 build up on shelving used to store clean equipment and utensils. Clean as needed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment and utensils as they were passing items through dish machine then proceed to handle clean plates without washing hands in between tasks. CDI: Employee washed hands and returned contaminated plates to be W/R/S. 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 For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee attempt to wash hands in prewash sink at dish machine prior to handling clean equipment and utensils. CDI: PIC provided education and employee washed hands thoroughly at hand sink before returning to handle clean equipment and utensils.

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 two single portioned containers of salsa being held above 41F in glass server reach in cooler. CDI: PIC voluntarily discarded both containers of salsa.

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 container of cream corn and a container of mixed vegetables cooling in a shallow ice bath next to grill in which ice was low in container and not touching all surfaces of food containers. Both items were cooling at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved both containers to a large ice bath with cold water to allow greater surface area of containers to rapidly cool.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed large spoons being held in containers of shrimp, beef and chicken in grill drawer cooler in which spoon handles were resting on food. CDI: PIC repositioned spoons so that handles were above food.

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 being held outside of their original packaging on prep counter right side up. CDI: PIC inverted stack of containers to protect against contamination.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed a bowl being washed in 3 compartment sink in a wash solution measuring 103F. CDI: Wash solution was reconstituted with hot water. Wash solution measured 115F. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with food debris on blade of can opener. CDI-PIC placed can opener at 3 compartment sink 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 .

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee washing dishes in 80F wash solution. CDI-Temperature adjusted to 112F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles in back of house kitchen area near grill. Repair 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility in need of cleaning to remove food debris and dirt on floors and under and behind equipment

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack and charger stored with facility flour tortillas and facility items at storage rack beside right flip cooler.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed Three (3) boxes of unwashed avocado above ready to eat foods such as pico de gallo, refried beans, and pork tamales. CDI-PIC relocated avocados below all RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 small salsa bowls stored clean with salsa debris on food contact surface of bowls. CDI-PIC placed bowls at dish machine to be cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed guacamole in flip top cooler and chorizo, ceviche, and pork in low boy at 47F. PIC stated items in low boy were pulled from walk in cooler at 10:30am and have been pulled from low boy and used frequently since lunch rush and guacamole was made at 10:30am and placed in flip top cooler with bag of ice on top to aid in cooling. CDI-PIC placed all items in walk in cooler and removed lids for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two squirt containers at grill in metal container without labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies throughout back of house kitchen as well as near dish machine and 3 compartment sink. Contact pest control for removal of flies.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) lemon slice in server station handsink. CDI - Lemon was removed and proper handsink usage was reviewed with PIC; handsinks may not be used as dumpsinks for drinks or food waste. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at prep area hand sink with no casing or pump. Soap was not able to be taken from soap dispenser. CDI - PIC provided soap dispenser from storage such that soap was readily available. Note: Briefly observed back area handsink with jammed paper towel dispenser after PIC and food employee took paper towels after effective handwashing. Paper towel dispenser was unjammed manually, such that paper towel would be available for the next employee. Facility should ensure that paper towel dispensers are effective, and barring that, that some amount of paper towel is available in some way to employees at each hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of cooked barbacoa stored beneath raw bacon and packaged chorizo in meat WIC. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) package of ground beef stored beneath a pan of raw chicken in the meat WIC. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bins of cut onions stored beneath unwashed produce in the WIC. CDI - EHS and kitchen staff reorganized the contents of the meat and primary WICs. EHS reviewed posted storage order guides with staff and PIC. For more information on food storage order please visit: http://meck.co/FoodSafety

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed ware washing employee remove dishes from properly concentrated sanitizer and place them on drying racks, then remove dishes (three (3) pan lids) from rinsing basin and place on dry racks without properly sanitizing. CDI - EHS removed placed lids from drying rack and placed them in sanitizer basin for corrective sanitizing. PIC reviewed proper ware washing procedures with ware washing employee. Note: A time of inspection, EHS observed employee begin cleaning additional soiled dishes after placing recently sanitized dishes (clean to dirty flow). No improper handling of cleaned and sanitized dishes was observed; however, PIC shall verify that after washing and rinsing dishes, employee washes hands before handling cleaned and sanitized utensils. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of ground beef mix, cooked on the morning of the inspection, in the hot cabinet at a temperature of 127F to 131F. All other food items in hot cabinet were observed at proper temperatures. CDI - Food employee reheated ground beef to a temperature of 172F before placing it in properly calibrated hot table. 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 .

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 three (3) cans of household use pesticide spray stored in chemical storage area. PIC stated that pest control was still ongoing and effective, but that cans were stored for spot treatments between contracted pest control visits. CDI - PIC voluntarily disposed of open can of pesticide spray; both unopened cans were placed in PIC office to be taken off premises.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) damp wiping cloths stored on prep table. CDI - Wiping cloths were placed in readily available, concentrated bucket of sanitizer beneath prep table on shelving.

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 two (2) clean and unsoiled bottles of dressing, as well as one (1) vegetable peeler stored in bin of shredded lettuce at prep top 2. CDI - dressing bottles were removed from lettuce and placed in prep unit underside. Vegetable peeler hand was elevated out of lettuce bin.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) bin of chorizo and one (1) bin of marinated chicken stored above tilapia and whole muscle meat in the meat WIC. EHS observed storage order guides on the door of the WIC, Walk in freezer, and meat WIC. CDI - Food stored in the meat WIC was reoriented to prevent cross contamination. EHS provided three (3) WIC storage order guides to PIC.

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 guacamole and sour cream in pumps at prep table area in metal bins, set in ice baths. When temped, items were observed at 45F and 47F, respectively. PIC confirmed through conversation with employees that these pumps had been set out approximately 2 hours prior. CDI - Items were rotated to the prep unit underside for effective corrective cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) metal bins stacked wet after having been recently washed and sanitized. CDI - Bins were separated out to prevent wet nesting.

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 two (2) stacks of single service to go containers with exposed food contact surfaces. CDI - Single service containers were reoriented to prevent potential contamination. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles at rear flat top grill drains. Observed soap dispenser at server station 1 hand sink cracked and minimally providing soap. PIC confirmed that soap dispensers replacements were within the establishment and were scheduled for installation.

6-303.11 Provide required lighting intensity. Observed lighting of approximately 4.8 foot candles due to one (1) out of service light in the WIC. PIC elaborated that maintenance had been scheduled for the WIC lighting.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed women's restroom without paper towels available at the handsink. CDI - Paper towels were replaced from readily available supply.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered shrimp and tamales in the fryer area prep unit underside.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed steak al pastor placed to cool in WIC 2 with date label '09/04'. EHS visually confirmed that the al pastor had been placed within the WIC during time of inspection for cooling from prep. CDI - Label was replaced with proper date mark.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed guacamole pump at prep area placed in a metal container within an ice bath. PIC elaborated that the pump contents had been prepared prior to the shift and were cooling to be used. Observed al pastor placed within WIC 2 with lid on. CDI - Guacamole was rotated out for a previously prepared and cold holding pump insert, which had additional ice placed in direct contact with the pump to maintain cold holiding temperature. Al pastor was uncovered to better allow for cooling.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed reduced oxygen packaging tilapia in grill area prep unit underside without being removed from the reduced oxygen environment. CDI - PIC removed tilapia from ROP bags, placed it within a clean metal bin, and covered with plastic wrap to continue cold holding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies throughout kitchen area over the course of the inspection. Observed approximately two (2) fruit flies at bar area during inspection. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee with bracelet at time of inspection.

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 four (4) stacks of single service to go containers with exposed food contact surfaces. CDI - Single service containers were reoriented to prevent potential contamination.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed water bottle stored on top of food prep surface, in close proximity to tortillas. CDI - water bottle was moved to lower shelving, beneath food prep surface.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handsink at wait staff area. CDI - Regulatory authority discussed proper disposal of ice and food waste with PIC.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed chorizo stored above tilapia in WIC. CDI - food stored in the WIC was reoriented to properly store different types of raw animal food to avoid cross contamination.

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 salsa and milk in salsa reach in above temperature for TCS food cold holding. Initial temperature display for external gauge of the reach in refrigerator displayed 43F. Upon opening the unit, external gauge displayed a temperature of 50F. Upon secondary observation of the equipment approximately 30 minutes later, external gauge displayed a temperature of 45F. TCS food was rotated out of the reach in refrigerator and moved to the WIC for corrective cooling. Verification visit scheduled to assess functionality of cold holding equipment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 flies within kitchen area over the course of the inspection.

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf Observed public health advisory on kids menu reading “Public Health Advisory: Hamburgers are cooked to order; however, the consumption of raw or undercooked food such as hamburgers may contain harmful bacteria, may cause serious illness or death, especially if you have certain medical conditions”. Children’s menu has hamburger on it - hamburgers may not be undercooked. A VR will occur no later than 4/2/2022. - 1.5 -

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed tostada de ceviche without consumer advisory asterisk. Ceviche is marked with asterisk on other sections of menu. Ceviche is mixture of shrimp and tilapia, cooked with lime juice only. A VR will occur no later than 4/2/2022 to ensure consumer advisory asterisk has been added. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed few metal shakers of seasonings without labels. CDI - Labels added. - 0 -

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed tortillas stored in non-food safe bags. Items stored in Mi Pueblo take out bags. CDI - Items removed from packaging. Food items may only contact food safe surfaces. 4-501.11 Maintain equipment in good repair. Observed gasket at salsa cooler near server stations with split gasket. - 0 -

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 black beans cooling at slow rate. CDI, items portions reduced and ice wands added. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salsa for chips cooling at slow rate. PIC states salsa is made from canned tomatoes that is at room temperature. CDI, two (2) ice wands added fro rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn salad, ham, cut lettuce, and cut cabbage cold holding above 41F. PIC states cabbage and lettuce were prepared 1 hour ago, ham is from previous day, and corn is from today (1PM). CDI, ice bags added to lettuce and cabbage, ham discarded, and corn moved to walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa for chips and black beans cooling in covered containers without active stirring or temperature monitoring. CDI, black beans portions reduced to smaller containers and ice added for rapid cooling. Salsa stirred using ice wands. EHS advised PIC to monitor temperature while cooling and adjust methods accordingly.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plate in dry rice container.

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 lights out in men’s restroom. PIC states there is wiring problems and facility is waiting on electrician for repairs.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee using the cook line hand wash sink to fill a container of water. CDI-Discussed using the prep sink instead of a hand washing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ground beef and chicken hot holding below 135F. CDI-Both items were reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the grill flip top cooler holding product above 41F. The left side of the cooler (holding the salsas) were holding above 41F while the right side was holding at required temperatures. CDI-The manager contacted their refrigeration technician to have repaired. The salsas and items below were moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen. Manager is working with pest control to eliminate the pests.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the meat and regular walk in coolers. Have replaced.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee chopping ready to eat onions with no gloves on. CDI-The employee quickly stopped, washed hands and donned gloves.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored below raw chicken in the meat walk in cooler. CDI-The shrimp was moved.

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 employee rapidly date marking food items at the start of the inspection. CDI-The employee dated food items and discussed with the manager that date marking shall be completed the day of preparation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles of sanitizer. CDI-The bottles were properly labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled sauces throughout the facility. CDI-The bottles were properly labeled with the common name of the food product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler, and underneath the cold holding drawers at the cookline. Have cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at second hand sink in bar area. CDI: PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at second hand sink in bar area. CDI: PIC provided paper towels.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on the margarita machine due to inability to take apart. PIC stated a new machine has been ordered, but agreed to take apart using pliers until the new machine arrives.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot box being held at 127F. Rice prepared 09/09/20 and within 2 hour window. Offered reheat by EHS. CDI: PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce prepared on 09/08/20 in make table being held at 54F. Product placed in make tab;e @ 11am. CDI: PIC provided icebags for rapid cooling. Observed red sauce prepared on 09/08/20 in make tab;e being held at 46F. CDI: PIC voluntarily discarded product. Observed sour cream in dispenser in ice bath beside make tab;e being held at 51F. CDI: PIC added more/new ice to ice bath for rapid cooling. REPEAT.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored above steam unit beside flat top. CDI: PIC moved chemical to approved location. Observed chemical spray bottle stored hanigng over the side of the hand sink in the bar area. CDI: PIC moved chemical to approved location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cabbage cooling in make table. Temperature of product was 45F. CDI: PIC covered product with ice and placed drain pan underneath for rapid cooling. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards throughout facility with deep grooves/pits. 4-501.11 Maintain equipment in good repair. Observed several strainers in poor repair at prep sink. CDI: PIC voluntarily discarded items. 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 tortilla maker with hard to clean surfaces and crevices in outdoor liquor storage closet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee obtain water from the handsink for ice bath. CDI: Employee directed to only use that handsink for hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored over ready to eat tamales in reach in cooler. CDI: Items reorganized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cheese dip from yesterday still above 41F. CDI: Product voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded lettuce cooling at a rate of 0F/min in walk in. CDI: Lettuce was placed into ice water to rapidly cool to 41F. Product was 41F by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in holding food above 41F. PIC had logs recording the temperature from yesterday and today. Temperatures never reached over 45F. Food was relocated to a different cooler in order to rapidly cool and hold at 41F. New compressor was ordered by refrigeration tech during inspection and it should be installed by Tuesday. PIC and EHS discussed that no TCS foods may be stored in main walk in during this time. 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 lettuce cooling in tightly sealed bags; lettuce cooling in deep container with food tightly packed; cheese cooling in covered pans; pico cooling in large, deep lexan while covered; and cheese dip cooling in covered pan. CDI: Cheese dip voluntarily discarded. All other items were uncovered and rapidly cooled in walk in, walk in freezer, or with ice.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed cut lettuce stored in water on line. CDI: Water was drained off of lettuce.

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 for less than 5 seconds. CDI-Stopped and instructed to wash hands for the correct amount of time. After instructions were given, proper hand washing took place with all employees.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare hand burritos upon entrance to the kitchen. CDI-The employee immediately stopped and donned gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food product in the walk in cooler holding above 41F. Also observed the grill drawers unit unplugged with food product still in the unit. The unit had been filled this morning at 11am. CDI- Food product was moved out of the unit and placed into the walk in freezer to rapidly cool back down to 41F. A repairman came out during the inspection to repair the walk in cooler.

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, lettuce, corn salad, and chopped cabbage cooling in the top portions of the salad prep cooler and the prep cooler at the end of the line. CDI-All items were removed to facilitate proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside the facility. Increase pest control methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of cups and a box of toilet paper stored on the ground in the dry storage room. CDI-Both boxes were placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed split gaskets to the prep cooler at the grill station. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the hoodvents in back room near the walk in cooler. Have cleaned. REPEAT. *Huge improvement on cleaning of non food contact surfaces. Points reduced 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 a broken light bulb inside the light fixture in the hoodvents. Have repaired.

4-501.11 Maintain equipment in good repair. Repair door hinges on hot box at cook line. Replace split gasket on low prep cooler door at end of cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean splatters and crumbs from large rubbermaid food containers used to store rice and beans, clean low prep cooler door gaskets at cook line, and clean wire shelves of drying rack at dish area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towles at hand sink in men's rest room. CDI - Paper towels restocked. Points not elevated as only one hand sink missing paper towels and no hand sinks blocked.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up in soda gun nozzle. CDI - Cleaned during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Metal pans wet stacked on drying rack; clean ice paddles stored unprotected on shelf in walk in freezer. CDI - Paddles washed and wrapped; metal pans separated to allow air drying.

4-502.11(A) Maintain utensils in good repair. Several small plates with chipped edges stored for later use. CDI - All pulled and discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from cold drawer coolers and build up from wire shelving near cook line.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing on dumpster. Contact solid waste service provider for replacement.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf One cleaning towel stored in handsink; no paper towels available at two other handsinks. CDI - Cleaning towel removed; paper towels stocked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce and tomatoes overstocked in flip top cooler and holding above 45F. CDI - Out of temp product removed for rapid cool down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored in hand sink. CDI - Relocated to sanitizing solution.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice paddles stored as clean in contact with shelves in walk in freezer. CDI - Paddles pulled to clean; recommended wrapping paddles in plastic wrap while stored in freezer.

4-501.11 Maintain equipment in good repair. Chipping paint on shelves in walk in cooler. Improvement noted from last inspection.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Dumpster missing drain plug. Contact solid waste service provider and request new drain plug.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored above a steam well along the cook line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink along the cook line. CDI- towels were provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink along the cook line. CDI- soap was provided.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 0ppm chlorine concentration at the bar. CDI- bottle was refilled to proper concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation at the bar 'soda gun' on the inside portion of the nozzle. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a robot coupe food processor and an attachment stored clean with visible food debris on them; and several plates stored clean with food debris on them. CDI- items were set aside for recleaning.

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 facility holding guacamole with tomato and sour cream at room temperature without a time stamp on the product. CDI- timestamp added.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed 3 sanitizer buckets at 0ppm chlorine concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying cleaned metal food containers. Observed multiple bowls stored clean and stacked while wet.

4-501.11 Maintain equipment in good repair. Observed 2 metal shelving units in the walk in cooler beginning to rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the back side of the door handle to the walk in freezer. Improvements made to cleaning since last inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage on a food prep. surface. Beverage was relocated during inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee cutting limes at the bar without gloves on. CDI- product was discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wipe gloves on linen then proceed onto other tasks without changing his gloves. CDI by instruction, employee changed gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice being stored at room temperature hot holding below 135F (see chart). CDI- product was 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 chile rellenos and pork carnitas with prep. dates of 10/25 in the walk in cooler. CDI- products were discarded.

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 sour cream being held using TPHC with a discard time of 3:00PM still out at 4:00PM. CDI- product was discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisks indicating which food items can be sold undercooked on the brunch menu such as 'sunny side eggs' or 'over easy eggs.' PIC indicated the brunch menu is given as an insert to the main menu. VR required within 10 days. Provide asterisks to indicate which items can be sold undercooked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a bean broth being cooled using an ice bath method while all the ice was melted. CDI- ice was replenished to facilitate rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live cockroaches in the facility during the inspection.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the order ticket printer along the cook line and on the top of the oven along the cook line. Improvements made to cleaning since last inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked chicken tenders stored in a reach in cooler above French fries and raw shrimp stored on a shelf above beer kegs in the walk in meat cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 robot coupe immersion blender attachments and a portable can opener stored clean with visible food debris on them. CDI- items were set aside for recleaning.

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 diced chicken at 52F in the walk in cooler. PIC indicated the chicken was made on the previous day and had not been removed from the cooler since it was made. CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cheese stored above the fill line of a container in a flip top cooler cold holding at 56F. CDI- top portion of product was transferred to another pan and placed in the walk in cooler for cooling. Improvements made to cold holding since last inspection.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use only' Ninja brand blender on site being used for dicing garlic.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on clean equipment storage shelving, on a table below the flat top grill in the back of the kitchen, and on the wooden handles and top of a convection oven along the cook line.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on 3 ceiling ventilation coverings in the kitchen.

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 handling soiled dishes not wash his hands before handling cleaned dishes. CDI by instruction; hands were washed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed multiple soda nozzles at both server stations with debris accumulation on the inner nozzle and debris accumulation at the bar soda dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of yellow rice hot holding below 135F (see chart). CDI- product reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed guacamole with tomato and sour cream being stored in chilled containers cold holding above 45F. Observed packaged salsa cups stored in ice cold holding above 45F along the expo line. CDI- guacamole and sour cream had a time stamp placed on them and will be discarded if not used within 4 hours. The salsa cups at the top of the container were discarded and more ice was added to the salsa container. Minor improvements since last inspection.

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 the facility using TPHC for salsa bowls stored at room temperature and salsas in an ice bin. All products on TPHC had time stickers affixed to them. The facility did not have written procedures in place for this process. CDI- procedures provided and filled out today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa cooling in a high volume container with an ice wand in it. The salsa container was being stored at room temperature throughout the cooling process. The salsa was initially 54F at 2:20PM and dropped to 51F at 3:20PM. CDI- salsa container was relocated to the walk in freezer and stirred to facilitate rapid cooling. Improvements made to cooling since last inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a leak in the ceiling where rainwater was dripping onto a covered flip top cooler. The cooler was relocated to another area during the inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 deeply scored green cutting boards in the facility today. Cutting boards were discarded during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of a convection oven, the side of a flat top grill, and on the sides of the heat lamps along the expo line.

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 water leaking from the ceiling in 2 separate areas along the cook line. PIC indicated a request for repairs has been submitted and is estimating that the repair will begin tomorrow morning at ~5:00AM.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 ceramic bowls stored clean with food debris on them and a can opener with dried food debris on it. CDI- items set aside for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the soda dispensing 'gun' at the bar with debris on the inner nozzle and debris on soda nozzles at the server stations.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a high volume container of salsa (>5 gallons) at 49F in the walk in cooler. PIC indicated the salsa was made at 11:00AM today. CDI- product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed guacamole with tomatoes, sour cream, and raw shell eggs being stored at room temperature and above 45F (see chart). CDI- shell eggs discarded, guacamole and sour cream were relocated to the walk in cooler for cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 containers of enchilada sauce that were prepared on 12/28/16. CDI- products discarded.

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 the facility using TPHC for salsa without written procedures. Observed the salsa sticker with a timestamp indicating the salsa was put out at 10:00AM today. PIC indicated the salsa was set out at room temperature at 4:30PM. CDI- TPHC procedural document provided today, salsa had correct time stamp added to product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 sanitizer spray bottles with chlorine concentrations greater than 200ppm (test strip turned dark purple and then white due to high concentration). CDI- bottle contents discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a high volume container of salsa being in the walk in cooler for cooling. CDI- product discarded.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 4 deeply scored cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heat lamps along the expo line with debris accumulation on them.

Observed multiple employee drinks with lids stored overtop food prep areas- drinks moved to lower shelves during inspection. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed an employee handle raw chicken with gloves on and then handle a tortilla without taking off gloves or washing hands. Employee stopped to wash hands and tortilla was thrown away to correct. Tongs were placed into raw meats with the handles extended out of the product to avoid touching the raw meat. 2-301.14 Wash hands after activities that contaminate them.-P

Observed rice and queso on the hot line at <135F today but other products on this unit were holding hot enough. Be sure to reheat leftovers to 165F on the stove or in the microwave rapidly before storing on the steam table. Product reheated to 165or more today. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P

Observed roaches on the cookline today and gnats at the bar. 6-501.111 Keep the premises free of insects, rodents, and other pests.

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

Observed jalapenos on the line that had clearly not been washed(dirt present). taken to be washed during inspection to correct. 3-302.15 Wash fruits and vegetables prior to use.

Observed build up on the meat racks in the walk in and on the make line unit that is missing a cover. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed water backed up at the bar drain- fixed by PIC during inspection to correct. 5-402.13 Maintain sanitary sewage system.-P

Observed trash on the ground outside and the dumpster was missing a drain plug today. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed low grout in the kitchen throughout and dust build up on the ceiling vents. Observed build up on the floor at the bar today. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 multiple dishes stored as clean with dried food still on them. Recommend pre-scrubbing better and spot checking dishes after cleaning before storing them. These were sent back to the dish pit to be rewashed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed 3 TCS items on the line holding at >45F today- placed into walk in freezer where they fell to <40F during inspecition to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a degreasor bottle not labled today- labeled during inspection to correct. Observed a strong clorox mixture in a sanitizer bucket today- diluted down so that it was labeled correctly. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed whole chicken that had just finished cooking being put on ice and left to cool. Observed beef tongue that was raw and had risen to room temp. during prep and then was left to sit out- product must be acitvely cooled if it is not being worked with- tongue placed on shallower pans and placed into metal pans uncovered to cool. Whole chickens were moved to the walk in freezer to quicken cooling. 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 wiping cloths stored in sanitizer that was too strong at >200ppm. Diluted down so that it was only 50-100ppm to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed low grout on the tile floor throughout the kitchen. Observed dust build up on ceiling and vents. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

Observed build up on the drink nozzles today- be sure these are washed, rinsed, and sanitized nightly. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed salsa that is made with canned tomatoes and have onions, cilantro and seasonings added in that had been cooked the night before, still at 46-47F in the middle of the product. Product discarded to correct. 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 black beans that had been made on 3/9 in the walk in cooler- these were past their 7 days and were discarded during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Enchilada sauce that was made on Monday and it did not have a date on it- back dated during inspection today. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Observed a statement on the childrens menu that stated the hamburgers are offereed undercooked and hamburgers for children must be fully cooked(155F or more). Statement cut out of children's menu during inspection. 3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - P

Observed spicy salsa that was made the day before and it still had not fallen below 45F in the middle of the product. This product was in a deep portion, tightly covered, and in a plastic container-discarded to correct. Observed regular salsa that was made 2 hours prior cooling in a deep portion, tightly covered, and in a plastic container- this salsa was put onto ice and stirred to chill down quickly. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed cracked and missing plastic on the inside of the ice machine where the ice drops down, leaving exposed absorbant material. Replace this or repair with food grade repair materials. VR in 10 days. 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 build up on the walk in cooler racks today and on the vent above the dishwasher. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Obsered dust build up on the ceiling, wires, and ceiling vents today. Observed low/missing grout in the kitchen today- regrout so that it is smooth and easily cleanable. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

Observed no papertowels at the bar handsink and no soap at the line handsink today- both resupplied during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf

Observed multiple foods uncovered in storage today- all covered during inspection to correct. Ie. peeled onions, freezer foods, spices, flour, etc. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Observed no dates on horchata, chile rellano or cooked beef today in the walk in cooler- back dated to correct. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a TCS item in the reach in today that was made on 12/2 and had an expiration date of 12/8 when it should have been 12/7 as the expiration. Changed and discussed with PIC today.

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

Observed wiping clothes stored around chef's pants today. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed build up on the walk in racks, margarita maker, and the ceiling vent today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Remove unused equipment from the back of restaurant. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the bar handsink today- refilled to correct. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the line handsink today- refilled to correct.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed uncovered foods in storage today. ex. peeled onions, chili rellano, tamela, sugar, salt, and peppers. All products covered during the inspection to correct.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS foods such as horchata, chile rellano, beans, cooked chicken etc. not date marked today. All back dated to correct.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure or reminder on the new brunch menu today. Provide this within 10 days. Brunch menu is inserted into the regular menu- if this is the only way it is presented to the customer then just an asterik is needed next to the over easy egg menu item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of sanitizer not labeled today- labeled during inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two airdrying racks with build up today.

3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed veggies being cut with a slash resistant glove today. Unless working with raw meat, always use a plastic glove over the cut glove to protect the food.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drainplug on the dumpster today. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Remove unused equipment that is stored outside of the back door.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meat products; Observed raw chicken stored above raw beef in reach-in cooler; Observed raw beef stored above queso cheese in walk-in cooler; CDI all raw meats properly stored according to final cooking temperature.

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

(general comment) 6-501.111 Controlling Pests - Keep facility of pest; Observed flies in back dry storage room.

(general comment) 4-202.11 Food-Contact Surfaces-Cleanability - Keep food contacr surfcaces in good repair; Observed plastic lids damaged and in need of replacing for bulk dry food items.

2-401.11 Eating, Drinking, or Using Tobacco - Observed employee beverages on shelf above flour in dry storage and frozen on table with food in freezer. Removed and gave instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - Hand sink for hand wash only. Observed cutting board and knife in hand sink at bar. Removed and discussed.6-301.12 Hand Drying Provision - Observed hand towel dispenser at wait station with batteries run out. Replaced batteries.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Observed 1 bottle of sanitizer below 50 ppm chlorine. All others were appropriate. Refilled with correct concentration.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - Observed old equipment and buckets outside back needing removed and/or organized. Gave instruction.

2-103.11 (M) Person in Charge-Duties - 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has proper demonstration of employee health agreements as provided by our department. The department is working with state and preparing an updated form with code requirements. Form will be provided when updated.2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer at 3-comp sink at less than 50 ppm. Corrected and instructed to properly test for concentration.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed biofilm in ice machine and greasy build up on some metal pans.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products in upright refrigeration at greater than 45 F for unknown time. All products found out of safe temperature were discarded. Items found on top 2 shelves of unit were at appropriate temperatures and it appeared the unit was holding inconsistantly from top to bottom. Service was called and arrived on site during inspection.

3-501.19 Time as a Public Health Control - P,PF 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 individual salsa containers brought out of temperature control without marking proper time requirements. Gave instruction and marked items.

7-206.11 Restricted Use Pesticides, Criteria - P 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed several cans of insect spray that was not approved for commercial use. The products were for use outside only and instruction was given to remove products and replace with approved pesticides.

6-501.111 Controlling Pests - PF 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in kitchen and stock room. Gave instruction to enhance fly protection and discussed potential remedies.

6-501.12 Cleaning, Frequency and Restrictions - C 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight build up around shelving and can wash. Gave instruction to perform thorough cleaning.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Maintain ice machine properly cleaned & sanitized. Observed biofilm in ice machine. Gave instructions for a proper wash, rinse, and sanitize and process began.

4-901.11 Equipment and Utensils, Air-Drying Required - Observd tight wet stacking of pans. Discontinue wet stacking of pans.

2-401.11 Eating, Drinking, or Using Tobacco - All employee beverages must be stored in a sanitary manner below food contact areas. No screw top bottles or sports cups should be used for employee drinks. Observed employee drink in bottle on shelf above prep table with utensils and food. Removed and gave instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Maintain all cold foods at 45 F or below. Observed multiple items on 2 different make table/reachin units at greater than 45 F. Both units were not functioning properly or the thermostats were not properly adjusted. Repair service was called and on site during the inspection..

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All ready to eat items that will not be used within 24 hours shall be properly date marked. Observed multiple items in walkin not date marked for safety. Gave instruction.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Consumer advisory must be provided for necessary items that may be raw or under cooded per rule requirement parameters. Consumer advisory is not sufficient. Gave copy of specific rule and discussed requirements.

.6-501.111 Controlling Pests -- Facility must control pests in kitchen. Observed fruit flies around onion stock. Gave instruction to provide or enhance pest control.

4-901.11 Equipment and Utensils, Air-Drying Required - All utensils shall be air dried before storage. Observed wet stacking of plastic tubs. Gave instruction.