DON PEDRO MEXICAN RESTAURANT

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 Oysters served raw are not marked as being raw with consumer advisory statement on menu. VR - Verification required within 10 days that menu is corrected so consumers are informed that the oysters are served raw along the consumer advisory statement on the bottom of the menu.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 containers of frozen soups observed on floor in walk-in freezer. Food must be stored at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Continue replacing rusted shelves in walk-in cooler. 0 pts.

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 steak off grill to plate with bare hands. Also, waitress observed touching tortillas with bare hands. Employees must not contact RTE foods with bare hands. CDI - Employees educated on bare hand contact. Steak put back on grill to heat outside to at least 145F and tortillas discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Dispenser out of paper towels at hand washing sink. CDI - PIC refilled dispenser. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in drawer cooler measured 48-52F (raw chicken, raw steak, cooked carnitas). TCS foods in cold holding shall measure 41F or less. CDI - PIC moved food to walk-in cooler and will have unit repaired. VR - Verification required within 3 days that cooler is repaired. 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 .

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler. REPEAT

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime dish machine more frequently. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage and missing floor tiles in walk-in cooler. 0 pts.

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) Salsas, pico, and cabbage in front reach-in cooler all had today’s date as the date of prep. PIC stated none were prepared today. Ensure employees place prep dates that match the larger batches that are stored in the walk-in cooler. The date must be the date the salsa was prepared. CDI - Employee corrected date labels. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket at waiter station measured less than 50 ppm chlorine. CDI - Employee added bleach until solution was 100 ppm. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Replace rusted shelves. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Damaged and missing floor tiles on line. Repair or replace damaged and missing floor tiles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed dumping ice in hand washing sink. Hand washing sinks must be used only for hand washing. CDI - Employee educated. 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. 2 pans of enchilada sauce from yesterday measured 45-47F in walk-in cooler. PIC stated it began cooling yesterday. CDI - PIC educated on cooling and the enchilada sauce was 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 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 Some TCS foods in coolers on line had today’s date as prep date. Upon asking, PIC, the foods were actually prepared 1 or 2 days ago and staff were placing new labels on pans when they were moving them to the line. Place accurate prep date labels on all TCS ready-to-eat foods. CDI - PIC corrected date labels. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Enchilada sauce was cooled overnight in deep pans and did not reach 41F within 6 hours of preparation. Use shallow pans or ice baths to cool TCS foods quickly after preparation. CDI - PIC educated on cooling methods and enchilada sauce was 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 .

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves in walk-in cooler. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some cracked floor tiles in some areas in the kitchen. Replace/repair damaged floor tiles. 0 pts.

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 large container of cut lettuce, prepared two days ago, not meet cooling parameters. Observed cut lettuce in WIC, stored in a small amount of water, at 52F after being prepared on 3/31. PIC stated facility typically uses ice to quickly cool lettuce. -CDI- PIC voluntarily discarded the lettuce. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed TCS food in under-grill drawer (pork carnitas, raw steak, raw chicken) above 41F. PIC stated all items were removed from WIC at 11:30am and immediately placed in under-grill drawer. PIC stated temperature of items was 41F at 11:30am. Because foods were within 4 hour timeframe, PIC placed all items above 41F in the walk-in-freezer (WIF) for rapid cooling. EHS observed broken gaskets on under-grill drawer. PIC stated gaskets are scheduled to be repaired tomorrow, 4/3. PIC stated under-grill drawer will not be used for cold holding until unit is repaired and holds TCS foods at 41F or below. -By end of inspection, EHS observed all foods initially in drawer at 39F in WIF. -3 day verification visit required- -Observed multiple foods in WIC at 42F (cheese sauce, enchilada sauce, shredded chicken, pico, tomatillo salsa, poblano peppers, beans). EHS observed ambient temperature of WIC at 40F. -CDI- During inspection, PIC decreased temperature of WIC and EHS observed ambient temperature drop to 36F. EHS observed all food temperatures in WIC drop to 41F or below during inspection. 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 cut lettuce not meet cooling parameters after being prepared two days ago. Observed cut lettuce, stored in large plastic container and covered tightly with lid, at 52F. Cut lettuce was stored in small amount of water. PIC stated facility typically uses ice to cool lettuce. -CDI- PIC voluntarily discarded the lettuce. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed three dishes stored as clean with food residue. Observed sticker on dish stored as clean. -CDI- PIC sent items back to be properly 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed diced tomatoes in salsa prep top holding above 41F. PIC stated tomatoes were prepped this morning, less than 2 hours ago. -CDI- PIC placed tomatoes in WIC for rapid cooling. By end of inspection, observed tomatoes at 41F. -No point escalation due to significant improvement in cold holding from past inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed diced tomatoes and cut lettuce in flip top 1 lacking a date mark. Both items were prepared today, with the intention to be held overnight. -CDI- PIC properly added date mark. 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 shredded chicken in cheese prep unit held past its 7-day timeframe (prep date of 12/2). -CDI- PIC voluntarily discarded the item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed oil stored in bottle without label.

3-302.15 Wash fruits and vegetables prior to use. -Observed avocados bearing their sticker in prep unit, stored as washed per PIC. -CDI- PIC sent avocados to be properly washed and have the stickers removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking the handwashing sink. CDI- Trash can removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, burgers, steak, pork in the cold drawers holding above 41F. CDI- Items were placed in the walk in cooler for cooling. 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 pork, chicken and burgers in the cold drawers prior to being cooled to 41F. CDI- Items removed 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags out of order. Put tags in order.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed several boxes of peppers, lemons and vegetables stored on above ready to eat items. Boxes were too many to remove during the inspection. -VR For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of sanitizer and cleaners without labels. CDI- Labeled

4-501.11 Maintain equipment in good repair. Observed door of freezer not able to close. Get fixed.

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 low reach in and hot box in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed concrete exposed in walk in cooler. Observed wall bulging out near the entrance to kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket stored on dry storage rack with customer items. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Cheese processor components, can opener blade, several metal pans, and most small bowls that were stored as clean had visible food debris on them and needed additional cleaning. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Ground beef heated on stove top and then placed in steam table. Ground beef checked and measured 129-145F. TCS foods must be reheated to at least 165F within 2 hours prior to hot holding. CDI - PIC placed ground beef on grill and reheated it to 170F. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of bleach at ware washing area was not labeled. Label all working containers of toxic chemicals. CDI - PIC labeled bleach. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of soy sauce and salt stored on floor in dry storage area and 1 container of cilantro stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on the husks. Wash fruits and vegetables before use. Remove stickers from avocados during wash process. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans and containers stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Salsa stored in old Gatorade bottle. Do not re-use single-use or single-service articles. CDI - It was unclear if this bottle was from an employee or it was a clean bottle that the Gatorade was discarded from, so EHS instructed PIC to discard bottle of salsa.

4-502.11(A) Maintain utensils in good repair. Strainer was damaged and needed to be replaced. // 4-501.11 Maintain equipment in good repair. Shelves rusted in walk-in cooler. shelves chipping in salsa cooler. Salsa cooler lid is broken. Ice leak in walk-in freezer. Handle on chip warmer missing. Repair/replace listed equipment. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage along cook line, in walk-in cooler and in mop sink. Pass-through to wait area is damaged. Repair listed physical facilities. REPEAT

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 Employee observed placing raw beef on grill with gloved hands and then handled cheese with same pair of gloves and without washing hands. Employees must wash hands when switching from raw animal foods to ready-to-eat foods. CDI - Cheese discarded and employee educated on when to wash hands. 0 pts. 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 .

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 steak observed on cutting board. Employee observed placing cheese on same cutting board without washing it in between. CDI - Cutting board taken to be washed. Cheese discarded. //3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used same pair of gloves to handle raw beef and cheese. Employees must discard gloves when switching from handling raw animal foods to handling ready-to-eat foods. CDI - Cheese discarded and employee discarded gloves and washed hands. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P White rice measured 130F in hot holding. Cooked peppers and onions in container on grill measured 128-131F. TCS foods in hot holding shall measure at least 135F. CDI - Rice discarded. Peppers and onions reheated to above 165F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes, cut lettuce and queso fresco in sandwich cooler top measured 44-45F. Cactus salad in other sandwich cooler top measured 51F. TCS foods in cold holding shall measure 41F or less. All items moved to walk-in freezer to cool rapidly. 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 Enchilada sauce, queso fresco, and salsa were missing date labels in walk-in cooler and in sandwich cooler. TCS ready-to-eat foods must be labeled with prep date, and held for no longer than 7 days from preparation. CDI - PIC placed date labels on items. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-501.11 Maintain equipment in good repair. Both ice machines are rusting/chipping paint on the outsides. Gasket on walk-in cooler door is torn. Gasket on door of server station cooler also torn. Shelf below prep table at server station is rusted. Shelves in walk-in cooler are rusted and need to be replaced. Gaskets on hot holding units are in poor repair and need to be replaced. Equipment shall be maintained in good repair. Replace/repair listed equipment. REPEAT // 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. 2 strainers found that are in poor repair and not easy to clean. Replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle was not covered. Keep outside receptacles covered. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor in dry storage area needs to be sealed so it is smooth and easily cleanable. Hand washing sink at server station needs to be resealed to the wall. Tile damage in walk-in cooler, dish area, mop sink, and on cook line. Grout between floor tiles worn in several areas in kitchen. Pieces of wall/baseboard missing beside walk-in cooler door. Repair/replace broken tiles and reseal dry storage room floor. Re-grout where necessary. 0 pts.

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 shell stock tags not in order. CDI- PIC put tags in order.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee washing hands with gloves on at the front handwashing sink. CDI- Gloves removed and hands washed. EHS Spoke to PIC about proper hand washing and glove changes. PIC reviewed proper hand washing with employee.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed ice machine rusted. Observed cutting board with corner piece cut off. CDI- Discarded. Observed rusted shelving in the walk in cooler.

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 outside of hot box in need of cleaning. Observed tray housing slicing equipment in need of cleaning.

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 low grout in prep area and dish pit area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage, sour cream, cheese, and tomatoes holding above 41F in prep top 2. CDI- All items were within time temp parameters and were placed in the freezer to cool down. Items were cooled to 41F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed ice machine rusted.

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

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 crack in the wall near the employee board. Observed low grout near the grill area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans in the clean dish storage area with old food debris. CDI- Items taken back to be cleaned.

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 prep top units 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. Observed tiles missing in the walk in cooler near the walk in freezer. Observed metal piece pulling away from the walk in freezer door.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags out of order.

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 foods in the walk in cooler holding above 41F. Walk in cooler was holding at 43. Cooler quickly cooled back down to 41F. Not all food items were elevated in temperature. PIC stated employees were cleaning the cooler. Items cooled back down.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles and tiles pulling away the wall near the walk in freezer.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EHS sent plan via email.

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

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 out of order and without dates.

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 meats (steak and chicken packages) in the cold drawer under the grill holding above 41F. CDI- Items placed in the walk in cooler to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors of facility open. No one was using points of entry. CDI- Doors closed

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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bags of meat thawing on the prep table. CDI- Items moved to the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 prep top in need of cleaning. Observed container housing clean dishes in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all of the necessary information. CDI- Left copy of health policy and educated PIC.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no vomit/ diarrhea plan. CDI- Left copy and educated PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can blocking the handwashing sink at the line.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed steak in the walk in cooler cooling at a rate of .02. CDI- Steak placed in the walk in freezer for cooling

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the hot well holding below 135F. CDI- Rice reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the prep top and chicken and steak in the cold drawer holding above 41F. CDI- Cheese was overstacked and was portioned and cooled. Chicken and beef were iced.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed milk opened on Sunday without a date. CDI- Discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cheese overstacked in the prep top unit. CDI- Cheese portioned.

3-501.13 Thawing Observed fish thawing in ROP packaging without being open. Explained to PIC that packages need to be opened.

3-303.12 Storage or Display of Food in Contact with Water or Ice. Observed shrimp in contact with ice without being drained.

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 outside of cold drawers in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer soiled with old cheese residue. CDI- Slicer taken back to be washed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of rice holding below 135F. See temp chart. CDI- Rice reheated to 165F.

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 on the menus.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep table and shelf where clean dishes are housed in need of cleaning.

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 vent above prep table in need of cleaning. Observed floors in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handsink with dish in it. CDI - Dish was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes with food debris on them. CDI- Dishes were moved to be cleaned.

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 pork at 46 in WIC, lettuce at 49 in WIC, chicken at 46, and other foods prepared or cooked yesterday that failed to cool properly due to being in large covered containers. CDI- Food was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken at 51, corn salsa at 50, pico at 48, and slaw at 53 F in reach in. CDI- PIC stated the door to the reach in had been opened that morning for a while when it was cleaned, so food was moved to cool in the WIC.

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 items in WIC cooled in large containers, covered with lids, and/or stacked together. CDI - Food was voluntarily discarded. Some food was uncovered and allowed to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of tilapia on the floor in the WIC.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving with food debris on it, and build up on the outside of the ice machine.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash and debris around dumpster. Dumpster area needs cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a trash can blocking the handsink in the kitchen. CDI-Trash can removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed a knife on the knife rack stored as clean with food debris between the blade and handle. Observed metal bowls and pans stored as clean with leftover food debris inside them. CDI-Items moved to be rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed a container of rice holding below 135F in the steam table.CDI-Rice discarded.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving throughout the entire facility. Observed rusted shelving on the storage racks in the walk in cooler, dry storage, dish racks, and underneath the prep tables.***Repeat violation, but no points taken. PIC has work order for new shelving.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed tomatoes, beef, chicken, & pork, all above 41F in the walk in cooler and reach in unit. Per PIC, the tomatoes, chicken and beef was all prep this morning, so items were moved to walk in freezer to cool rapidly. The pork was voluntarily discarded. CDI.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed bottles of glass cleaner at the bar area without a label. CDI-Bottle labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed several wiping cloths stored on the cutting boards.

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 in beans and rice container with the handle in contact with the beans and rice.Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal containers on the dish rack.Repeat.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in units. Observed rusted shelving throughout the facility.Repeat.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a bowl in the handsink at the bar area and a stack of plastic cups blocking the handsink near the dish station.CDI-Bowl and cups removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed hamburger (45F), and chicken (43F) stored in the grill drawer above 41F. CDI-PIC states items were prep this morning around 9am. Moved to walk in cooler uncovered until below 41F.* No point taken considering all other temperatures were good.

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 handle of scoop in contact with beans. *Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking of plastic containers and metal pans on the dish rack.*Repeat

4-501.11 Maintain equipment in good repair. -Observed rusted shelving on the racks above the prep sink. Also observed torn gaskets in most of the bottom reach in units of the flip top and bar coolers.*Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Cleaning is needed inside the bottom reach in units of flip top and along the storage racks in the walk in cooler.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility serving Ceviche Mixto, Flor de Asunción, and Aquachile, all prepared with raw shrimp which is immersed in lime juice but not heat treated. No parasite guarantee letters available during inspection. VR - verification required. Meanwhile, PIC agreed to poach the shrimp to 145F or above prior to service.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean - knife blade, can opener blade. CDI - both sent back to be washed, rinsed, sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no chlorine sanitizer dispensing into final rinse at main kitchen dish machine. Employee was actively washing dishes at the time. CDI - PIC unplugged buildup on the end of the sanitizer straw and machine resumed operating properly, dispensing sanitizer into final rinse, which measured 100 ppm free chlorine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled buckets of chlorine sanitizer, 1 unlabeled spray bottle of fryer cleaner. CDI - PIC labeled all. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 compartment sink measured above 200 ppm free chlorine. CDI - PIC had employee dilute to 100 ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 shakers of seasoning unlabeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 1 sanitizer bucket at bar stored on the floor. PIC moved it off the floor.

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 unhandled cup in bin of sugar in dry storage room. Replace with handled scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic chip tubs, metal pans.

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 several chipped and cracked large rectangular white chip tubs. Remove from service. Observed wire baskets used on cook line. Baskets had several loose wires. Remove from service. 4-501.11 Maintain equipment in good repair. Observed split gasket at prep cooler on cook line, several coolers with damaged interiors, several coolers with rusted shelving.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing grout between floor tiles in several areas of facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a colander stored in the handsink at the bar. CDI- item removed from handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked chicken tenders stored above french fries in a flip top reach in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several ceramic plates stored clean with visible food debris on them. CDI- items set aside for recleaning.

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 made in-house at 56F being stored in a ~10 gallon bucket in the walk in cooler. PIC indicated the salsa was made on the previous night. CDI- product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in several areas of kitchen cold holding above 41F (see chart). Verification required to ensure compliance. A refrigeration service technician was on site at ~12:55PM to assess any issues. Any food items that were above 45F were 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 salsa at 56F made the night before in the walk in cooler. The salsa was being stored on a ~10 gallon plastic container and was covered during storage. CDI- product discarded. EHS recommended storing canned tomatoes in the walk in cooler to expedite cooling process.

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 grill utensils stored in standing water along cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers stored clean and stacked while wet in the dish washing room of the kitchen.

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 several corroded metal hot well pots. CDI- products were discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed plastic drinking cup stored in handsink. observed food debris in handsink. CDI- cup removed, sink cleaned. advised PIC to only use handsink for handwashing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed dish machine operating at 0ppm chlorine. CDI- PIC adjusted dish machine. tested at 100ppm chlorine.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed multiple pans of queso stored outside of refrigeration cooling < 135F. CDI- queso moved to walk-in freezer for rapid cooling. queso observed cooling at acceptable rate.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored on tables and handsink.

5-501.17 Provide a covered waste bin in female restrooms. waste bins in womens restroom need cover.

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

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

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 bar utensils stored in standing water < 135F. observed knives stored between tables on the cook line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on cook line pass thru window and equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed dust build-up on ceiling and walls around hvac vents. observed mold/mildew build-up on hvac vents.

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 moving tortillas from grill to plates. CDI employee wash hands and put on gloves using gloves to handle tortillas., and discard of bare handed food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed pre-portioned raw chicken in drawer cooler > 45F. Chicken was placed in cooler < 1 hr per PIC. CDI- Chicken moved to walk-in cooler. Observed < 45F prior to departure. Portion food using smaller batches and moving to refrigeration more frequently.

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 multiple TCS food items in walk-in cooler with 4-20 date mark. CDI by discard. Foods being removed from freezer need thaw date on sticker.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed spray bottle of bleach without label. CDI labeled.

3-501.13 Thawing - observed shrimp thawing in sink > 45F. CDI moved to walk-in on ice.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed boxes of tomatoes stored on walk-in cooler floor. CDI moved to shelf. 3-305.11 Food Storage-Preventing Contamination from the Premises - C observed frost covering on hood lights peeling off. replace light shields.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on shelf above prep coolers on line. CDI by discard by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed items stored in handsink in bar area. CDI handsink access cleared.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed several food items in walk-in cooler uncovered. CDI by covering foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed large flip-top prep cooler on cook line containing TCS foods > 45F. observed lettuce, tomatoes, sour cream, guacamole, chopped cabbage stored > 45F. Cooler had just been stocked per PIC. CDI by placing some TCS foods on ice bath and others moved to walk-in cooler. observed food items at or below 45F prior to departure. PIC has called for service repair. Verification within 10 days. observed garlic and oil mixture on cook line stored > 45F. CDI by placing on ice bath. observed < 45F prior to departure.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf observed air thermometers in 2 line cooler to be inaccurate. Verification within 10 days.

5-205.15 Maintain a plumbing system in good repair. observed water leak at handsink next to ice machine in warewashing area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed areas of frp wall cover coming loose from walls.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on line shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw beef stored on prep table during prep 57F. CDI- beef moved to cooler. instucted employee to limit amount of food being prepared off of temperature control. observed beef at 45F prior to departure.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several fruit flies in bar area. PIC will use approved pest control measures to control flies.

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

4-502.11(A) Maintain utensils in good repair. observed stainless steel coating on metal containers coming off. CDI by discard by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice stored on top of steam table in container < 135F. CDI by voluntary discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled container of window cleaner. observed unlabeled sanitizer buckets. CDI by labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored at grill.

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. obsevred bar utensils, stirrer, lime squeezer, knife stored in pitcher of soda water.

4-501.11 Good Repair and Proper Adjustment-Equipment - observed broken lids and door handles on line prep coolers. 4-502.11(A) Maintain utensils in good repair. 4-201.11 Equipment and Utensils-Durability and Strength - Observed grill brush to be losing long wire bristles. Instructed PIC to replace brush with short bristle brush.

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 handsinks.

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 corner baseboard tiles in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed handwash sink being used as a dump sink in bar area. CDI by instructing PIC to use handsink for handwashing only.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf no letter of guarantee for halibut being used raw in ceviche mixto plate. CDI - PIC obtained letter from suppier during inspection.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed heavy dried food debris on tomato dicer. observed dried food debris on can opener. CDI by wash, rinse, and sanitize.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory on menu for ceviche mixto plate (contains raw halibut). Verification required within 10 days. PIC will add consumer advisory to menu containing raw or undercooked foods.

7-201.11 Store toxic materials to avoid contamination. -P observed cleaners stored with condiments on rack and on drainboard of 3 compartment sink. CDI chemicals properly stored.

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

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 preparing tortilla chips without suitable gloves or utensils. Barehand contact with fried tortilla chips. CDI- Employee was stopped, instruction provided and chips were voluntarily discarded.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored above food used for restaurant in prep unit. CDI- Employee food was removed.

4-501.11 Maintain equipment in good repair. Observed lid of prep unit 1 to be broken, ice machine gasket split and rusty shelving in dry storage. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticky build up on drying rack in dish area. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rags stored in front handsink. CDI- Rags removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed buckets of sanitizer to be unlabeled. CDI- Label provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fried shells in dry storage unprotected and tortillas in wrapper stored directly in shredded cheese as well as plastic dish stored directly in contact with shredded lettuce. CDI- Shells were covered and other items removed from food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 of 3 sanitizer buckets to be reading 0 ppm chlorine sanitizer. CDI- Sanitizer was re-made at correct concentration. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black growth on beer cooler gasket and caulking of 3 comp sink. Replace and/or clean.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken above raw beef in cold drawers. PIC was aware of proper storage order and stated they have a new staff member who may be unaware. CDI- Chicken was moved below beef and instruction will be provided to staff member by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket to be reading slightly low. CDI- Sanitizer was re-made to correct concentration.

4-501.11 Maintain equipment in good repair. Observed prep unit 3 to have a broken handle on door and prep top was not on tracks. Repair.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build up around ice machine gasket. Observed black build up inside one soda gun nozzle bar. CDI-Both items were cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut heads of cabbage in walk in without a date on them. Cabbage was also not in a container protected from contamination. CDI- Communicated date marking requirements to PIC and items were voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed matal pans stacked together wet on drying rack. CDI-Items were re-stacked in a way that allows each pan to air dry

4-501.11 Maintain equipment in good repair. Observed large split in gasket of prep unit. Repair. 4-101.13 Ceramic, china and decorative utensils such as hand painted ceramic or china that are used in contact with food shall be lead-free or contain levels of lead not exceeding limits in 4-101.13(a) chart. 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 decorative, hand painted ceramic cups being used bar area. Many cups have pulp from previous use stuck around interior curves of cup. Provide documentation that cups are safe and durable, and that they are designed for use with contact of food. Return Visit (VR) required.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Facility has tilapia that is served undercooked in ceviche. Observed the box labeled farm raised but did not indicate if the fish was fed pellets free of live parasites. PIC ordered from a different tilapia supplier and was not able to provide parasite destruction paperwork. CDI by immediately having paperwork emailed and presented that indicated that product was frozen for -4F for 7 days.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Observed a stem thermometer used as an internal thermometer not accurate. CDI by using an accurate hanging 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 leak at 2 parts of the ceiling in the walk in cooler. CDI by moving food products from under these areas. Advised to check all boxed products an discard any contaminated foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer must be at the correct concentrations. Observed wiping cloth buckets at 10ppm CL. CDI by re-preparing at 50ppm.

4-501.11 Maintain equipment in good repair. Repair the leaking in the walk in cooler. Replace the cords used on air drying shelving.

5-202.12 Handwashing Sinks, Installation - PFA self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet (core). Observed metering faucets in the restroom allowing a flow of maximum 10 seconds without the need to reactivate.

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. -PfObserved no dates recorded on the tag when the last shellstock from the container was used. VR- Corrective action will need to be obtained within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfSeveral pans, ice container and ice scoop were removed that were stored as clean with food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved sliced tomatoes, shredded cheese, sour cream and guacamole stored on the top portion of the flip top cooler at 52-56F. CDI- items were stored here less than 30 mins and were placed onto ice to proper cool down. All other items on this unit measured 44-45F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one single spray bottle unlabeled in the bar area. CDI by labeling.

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 Replace the torn gasket on the dessert prep cooler. Repair the 2 flip top cooler lids in disrepair.

3-203.12 Shellstock, Maintaining Identification - PFShellstock tags shall be retained for 90 days beyond the date sold. Observed shellstock tags not being retained. CDI by educating staff on proper maintenance of tags.3-402.11 Parasite Destruction - PProvide documentation of parasite destruction for the halibut used in the ceviche that is served raw. VR- provide documentation within 10 days.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces must be clean to the sight and touch. Observed metal pans with food debris and minor build up on the interior roof of the ice machine. CDI by removing dishes to be re-washed and cleaning the ice machine onsite.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at 45f and below (41F after 1/1/19). Observed the following items stored above 45F: lettuce, cheese, sliced tomatoes and diced tomatoes.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFDiscussed proper date marking of cooked items that are placed into the freezer to freeze. Items such as the shredded beef are thawed out over 2 days and then stored in the walk in cooler for service. Advised to ensure that proper date marking is tracked with day 1 being when the food is cooked or prepared. CDI- Items inside the walk in cooler were already date marked.

3-305.11 Food Storage-Preventing Contamination from the Premises - CProtect the bar fruit items and salt that are in storage when not constantly in use such as during a lunch rush. CDI by covering or removing.

3-304.12 In-Use Utensils, Between-Use Storage - CProperly store all in use utensils. Observed spatulas used for the grill stored in grease laden water at 80F. Advised to clean spatulas and water and store in water at 135F or higher.

4-501.11 Good Repair and Proper Adjustment-Equipment - CRepair the flip top cooler lids on several of the prep coolers.

6-301.14 Handwashing Signage - C Handwash sign posted at bar hand sink during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed ham date marked as marsicos (seafood) in the walk-in cooler. Item relabeled pork.

2-402.11 Effectiveness-Hair Restraints - C Observed employee chopping produce and making table side guacamole without a hair restraint.

3-304.14 Wiping Cloths, Use Limitation - C Observed the sanitizer bucket in the bar area on the floor. Keep off floor and ensure all buckets are labeled.

4-501.11 Good Repair and Proper Adjustment-Equipment Repair the drain line on the bar dump sink at the closed end of the bar. Also noted two flip top prep cooler handles missing and moldy caulk behind the spray arm at the dish machine.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceMaintain all handsinks clean and accesible for use. Observed the beverage station handsink used as a dumpsink and the bar handsink used for storage with a metal holder and beer bottle caps inside the sink. Both were cleared.

3-402.11 Parasite DestructionProper proof of parastie destruction is required for raw talapia used in ceviche. Facility is to provide this within 10 days. Head chef was not present to locate this information.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain all sanitizer at the correct concentration. Observed a bucket of sanitizer in the bar at over 200ppm CL.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all food contact surfaces clean to the sight and touch. Observed dried tomato debris left on the vegetable chopper. Observed large ice machine with build up inside the ice. According to PIC machine is to be removed. Advised to remove or keep clean.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all required ready to eat products. Observed sliced cheese and ceviche not date labeled.

3-305.11 Food Storage-Preventing Contamination from the PremisesProtect all drinks while in storage. Cover pitchers of tea and water when no in constant use.

4-501.11 Good Repair and Proper Adjustment-EquipmentRepair the single leaking prep sink.