LA LUNA 2

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle not labeled with contents in kitchen area. CDI - PIC labeled bottle. - 1 -

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) Cooked cactus in upright cooler missing prep date. Rice and beans were held past 7 days from preparation. CDI - PIC discarded all items that were missing prep dates or that were expired. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed one case and a box full of raw shelled eggs stored over large metal bowl containing corn dough in the reach-in unit. No physical evidence of contamination observed. CDI - Reviewed storage order practices and storage order corrected to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional two door upright reach-in unit stored in the facility. Equipment no longer in use. Remove. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed unprotected cut cabbage stored directly on shelving surfaces in the prep reach-in unit. CDI - Cut cabbage voluntarily discarded due to cold holding violation (see #22). -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed visible food debris (cilantro) on food container in the steam well. Discussion with food handler revealed that the equipment has not been used today. CDI - Soiled container transferred to the 3-compartment sink to be w/r/s. -0- 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 41 F or less. - P. Observed prep reach-in unit unable to maintain TCS food < 41 F degrees. Also observed crema temping at 44 F in the prep top. Refer to temperature observation chart. Food handler advised that crema was taken out and used this morning, while cut cabbage was stored in the prep reach-in since previous day. Upon further investigation, EHS discovered the unit was maintaining an average temperature between 45-46 F degrees, according to unit’s air ambient thermometer. Other non TCS foods being stored in the prep reach-in unit include raw onions, tortillas and bread. CDI - Food handler voluntarily discarded cut cabbage and crema transferred to upright reach-in unit. PIC has contacted refrigeration technician and scheduled repairs for this afternoon at 2:00 pm. Staff instructed to not place TCS foods in the prep reach-in unit until repairs are completed and it is capable of maintaining < 41 F degrees. 3-DAY VR REQUIRED. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 the following expired TCS foods being held for resale inside of the upright reach-in unit: Cooked rice, nopales and portioned salsas. All date labels read 10/16-10/22. Reviewed procedures for FIFO with PIC and food handler. CDI - PIC instructed food handler to discard expired foods. -1.5- 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. Observed wiping cloths in bucket of sanitizer with solution concentration of 0 ppm chlorine. CDI - Food handler discarded solution and refreshed with new concentration measuring between 50-100 ppm. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of large blender. Utensil not used for today’s services. CDI - Food handler transferred blender to the 3-compartment sink to be w/r/s. -0-

4-501.11 Maintain equipment in good repair. Observed prep reach-in unit unable to maintain foods < 41 F. PIC has requested refrigeration repairs and ETA of tech is this afternoon at 2:00 pm. Also observed a non-functional 2 door upright reach-in unit. Unit not in use. PIC is aware and actively searching for replacement unit. Ensure replacement is like-for-like to ensure the new equipment is compatible with the existing workload and to prevent inefficient operation. -0-

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2-oz portioned cups of housemade salsa verde (with TCS ingredients) stored in the reach-in cooler without a date mark. PIC stated that these were portioned yesterday, and showed proof of it with the date-mark from the larger container of salsa verde that was labeled with yesterday's date. CDI: PIC created date labels for the container of 2-oz portioned cups. Observed multiple containers of TCS food items (2 containers of cooked menudo pork, 1 container of cortel salsa) that were not date-marked and stored in the freezer chest. PIC stated that all of these items were cooked this past Sunday, 2/02. CDI: PIC created labels for all 3 containers with Sunday's date, and EHS went over how the time/temperature window starts again once these TCS food items are taken out to thaw, which then must be labeled with the thaw date unless they are cooking straight from the frozen form. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of chlorine sanitizer. CDI: PIC labeled the spray bottle as sanitizer. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed the unlabeled spray bottle of chlorine sanitizer and a spray bottle of "grill cleaner" that were stored hanging along the partition that separates the 3-compartment sink and a prep sink. CDI: PIC removed the spray bottles to prevent contamination.

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 a couple bottles of seasonings that were unlabeled at the make line. CDI: PIC labeled these seasonings.

3-302.15 Wash fruits and vegetables prior to use. Observed cut and uncut avocados in a metal pan inside the deli fliptop that had the stickers still intact on the skin. CDI: PIC voluntarily discarded the avocados.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand towels available at handsink. CDI - Disposable towels provided to area. -0-

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of small blender. Utensil not used for today’s services. -0.5-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets at 2 door upright reach-in unit. PIC aware and actively searching for replacement parts. No points deducted due to compliance with previously noted violation. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed blender containing food debris and vegetable juices and soiled knife stored at magnetic wall mount. Both utensils were used yesterday, according to food employee present. CDI - Utensils removed to be washed, rinsed and sanitized. -1.5- 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.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle laying on top of flour inside of container . CDI - Utensil handle faced upwards. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of small blender. Utensil not used for today’s services. CDI - Blender relocated to 3-compartment sink to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed non-functional 2 door upright reach-in unit. Refrigeration not in use. Facility has additional 3 door reach-in and prep unit. PIC advised that facility is waiting on equipment parts. -0-

REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed right dumpster with damaged lid and not able to cover bin efficiently and grease disposal container uncovered; lid on floor. Contact waste management company for repairs. Need repaired.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate them on faucet handles. CDI - Employee coached and hands properly washed. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed several containers of TCS foods on prep line without date marking. CDI. PIC knew dates of preparation of items and had the items labeled accordingly with correct dates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed crema which had expired on 10/30/23 and no date marking on containers of al pastor and shredded lettuce. CDI - PIC voluntarily discarded products. -1.5- 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.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with damaged lid and not able to cover bin efficiently. Need repaired. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present, 1x cut in half inside of lowboy reach-in unit. CDI - Sliced avocado discarded, all others properly washed. -0.5-

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 scoop handle submerged in corn dough. CDI - Utensil handle faced upwards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of blender. Utensil not used for today’s services. CDI - Blender relocated to 3-compartment sink to be W/R/S. -0.5-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods co-mingling and stored on top of containers of retail foods. CDI - Personal foods relocated to designated area. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed food employee actively sanitizing dishes in a solution of 10ppm chlorine. CDI: More bleach was added, new concentration was 50ppm, dishes were re-sanitized. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed carne asada and cecina cold holding above 41F. PIC stated items were from yesterday. CDI: PIC voluntarily discarded items. 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 .

REPEAT 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticides in facility. CDI: PIC removed items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no employee with CFPM certification on premises.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household pesticide being stored in kitchen. Employee states product has not been used in years. CDI: PIC removed product from the premises.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed stone grinder not smooth or easily cleanable being used to pulverize crackers to be used for breading. CDI: PIC discarded crackers. EHS explained to PIC that stone grinder shall not be used on retail foods.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with damaged lids and not able to cover bin efficiently. Need repaired.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer. Verification required.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue on outside of containers stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 burnt out lights at back area. Need repaired.

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 written procedures. CDI, EHS educated PIC on new requirements.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed chlorine/water sanitizer mix at 0ppm at 3 compartment sink. CDI, sanitizer added, concentration at 100ppm.

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 container with no handles being used to scoop salt. CDI, item removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and rice cold holding above 41F. PIC states items were cooked yesterday. CDI, items discarded by PIC.

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 plastic containers with no handles being used in sugar and salt. CDI, items removed by PIC.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed large pots being used in kitchen that do not fit at 3 compartment sink. EHS explained to PIC that utensils must fit in 3 compartment sink in order to be used. CDI, PIC removed utensils.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer observed above 200ppm. CDI. Diluted as required.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Soiled wiping cloths observed on counter upon entry. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef observed on stove at below 135F (see chart). CDI. Reheated to proper temperature. Repeat violation.

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 Beef tongue and chorizo observed in reach-in cooler with expired date marking. Open package of commercially packaged hot dogs missing date marking from a few days prior. CDI. Foods discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Upon arrival, employees observed cooking pork skin and storing them on sheet pan on trash can. Repeat violation.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Soiled wiping cloths observed on counter upon entry.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Front handsink at front counter being blocked by several containers stacked on top. CDI. Containers removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Refried beans observed on counter below 135F. CDI. Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beef stomach and whole beef observed above 41F (see chart above). CDI. Moved to cooler to cool.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is cooking and cooling multiple foods in dense pans at room temperature or on countertops. There is one large pan for ice baths and a reach-in cooler that do not have enough capacity to effectively cool all foods being prepared. EHS will return on 8/3/2020 to assess if cooling has been reduced for amount of refrigeration or being conducted effectively.

3-501.13 Use approved thawing methods. Whole raw beef observed thawing in standing water in prep sink. Moved to cooler. A large pot of frozen cooked meats observed thawing at room temperature. Thawing must be conducted under refrigeration or running water 70F or below.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cooling pots of food observed on floor in back of kitchen. Repeat violation.

2-102.12 Certified Food Protection Manager - C Observed PIC without certification today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw pork observed above ready to eat foods in reach-in cooler. CDI. Foods arranged.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cooked tomatoes observed cooling in ice bath directly on floor near back of kitchen. Food was moved to prep surface.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Testing kit for chlorine sanitizer observed expired. Inspector will return no later than 2/6/2020 to verify test strips have been obtained.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee shake in personal bottle stored on top of food prep surface. Place items in designated area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink at front counter being blocked by chair. CDI. Chair moved.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Rice observed reheated in microwave only to 118F. Ensure food is being temped to ensure proper temperatures are met for reheating. CDI. Rice was reheated to 165F+.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Chicken and broth as well as cooked pork observed cooling from last night at 44F. CDI. Chicken discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of degreaser with no labeling observed on counter. CDI. Bottle labeled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2-

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 produce bags used to store washed vegetables and over tortilla mix. REPEAT -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed avocados stored on floor while ripening today. -1-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use spoon for spice mix stored submerged in spices and chip baskets stored inside chips. -.5-

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 produce bags used to store rice in steam well. -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pail with sanitizer and wiping cloths stored in basin of handsink. -.5-

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 rice cooling in melted ice bath that dropped 10 degrees in 50 minutes. CDI - PIC changed method by adding extra ice and draining water. PIC also instructed stirring ab out every 15 minutes. After one hour, rice was 75F. -.5-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer with wet wiping cloths inside stored on floor under handsink. -0-

4-603.16 (A)(1) Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately preced a sanitizing solution while manually washing dishes in 3-comp sink. -.5-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee removing pupusas from flat top with bare hands. CDI - Pupusas voluntarily discarded, hands washed and gloves sed as barrier against bare hand contact with food. -1.5-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored on top of RTE peppers in prep unit. CDI - PIC moved RTE foods to top shelf inside prep unit and raw foods on bottom. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of chemical stored on small shelf in women's restroom. CDI - PIC instructed employee to label during inspection. -1-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee touching RTE pupusas while wearing fingernail polish. CDI - Pupusas voluntarily discarded. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food trays stored inside splash zone of rear handsink and handwashing water settling in the food contact surface of trays. -.5- 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed drinking cups at front counter wtih lip area exposed. Observed food trays stored with food contact surface facing up on shelf inside splash zone for handwashing. -0-

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 damaged ceiling tiles in restrooms, down hallway leading to restrooms and in dining room. REPEAT 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. REPEAT -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling pitcher of water at beginning of inspection. CDI - PIC educated new employee to use handsink only for handwashing. -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no dates marked on pastor and containers of cheese in prep unit. CDI - Products back dated. -1.5-

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 on prep table at 95F without active stirring or being in an ice bath. CDI - PIC instructed food employees on using ice baths and actively stirring foods when they drop below 135F. REPEAT -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of sour cream and sauces in prep unit without labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen during inspection. REPEAT -1- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed self-closure off back door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salsa containers cooling 5 inches off the floor. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed cover missing off bin in women's restroom. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. 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 damaged ceiling tiles in dining room. REPEAT -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of inspection. -2-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored between and in direct contact with raw beef containers. CDI - PIC moved raw chicken to the right and put the containers of raw beef together. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the dining room. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not contact undrained water and ice. Observed cut lettuce stored in undrained water. CDI - PIC implemented using colander to drain away the water as the lettuce in crisping. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes that have been sanitized. CDI - PIC explained sanitizer shall air dry to the employee. -.5-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed soiled dishes stored in rinsing compartment of 3-comp sink and clear plastic bag of masa being used as a stopper in the sanitizer compartment. CDI - PIC explained the process of washing, rinsing and sanitizing and notified EHS that he is looking for a better quality 3-comp sink. EHS advised that the equipment should have the same specification as current equipment to meet the hot water standards. -.5-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at handsink. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed cardboard container without plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on both containers outside. -0-

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 damaged ceiling tiles in the dining room. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plastic food pans with sticker residue stored as clean. CDI - All pans with residue sent to dish area for processing.

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 Refried beans cooling in container with lid on tight. CDI - Lid removed.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Work towards certifying more staff.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bucket stored over handles and faucet of hand sink. CDI - Bucket relocated.

3-302.11(A) Separate the different types of raw animal foods. -P Container of raw chicken stored on top of container of raw beef in low prep cooler. CDI - Cooler rearranged with raw chicken on bottom.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Salsa made this morning cooled from 75F to 73F in one hour and would not cool from 135F to 70F within 4 hours. CDI - Adjusted cooling method; cooled to 68F in 15 minutes.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa cooling in a deep container witht the lid on. CDI - Lid removed and container placed in an active ice bath.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Left handout with info about classes.

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 Multiple items such as rice, chicken, tripa, and lengua cooling from yesterday and still above 45F in low prep cooler and reach in cooler. . CDI - All discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Refried beans holding below 135F in steam well. CDI - Beans reheated to 165F+.

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 Chicken, rice, tripa, and lengua cooling in thick portions in containers with lids on tight. CDI - All discarded due to cooling time violations (see number 18). Discussed proper cooling methods with staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce overstocked and holding above 45F in flip top. CDI - Out of temp portion removed and discarded. Reminded staff not to fill containers above the fill line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor crumbs from low prep cooler gaskets.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from fan guard over doorway in kitchen.

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 Container of cooked pork cooling with lid on tight. CDI - Lid removed to allow rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer not funtioning. CDI - PIC has new replacement thermometer.

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. Repaint air return vent in kitchen on ceiling above three comp sink.

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 All items date marked with day made plus 7 more days. CDI - PIC explained to staff that the day made is day one of the 7 days allowed; Dates corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of disinfecting cleaner with no label. CDI - Labeled during the inspection.

4-501.11 Maintain equipment in good repair. Gasket coming loose from low prep cooler door. Repair.

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. Repaint air return vent in kitchen on ceiling above three comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Peppers and onion holding below 135F on grill top. CDI - Reheated to 165F+.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in gasket of low prep cooler. Clean.

-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. Repaint air return vent in kitchen on ceiling above three comp sink.

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 Lettuce just cut and placed in the flip top to cool and large container of lettuce cooling in reach in cooler with lid on. Also, rice cooling in metal bowl on prep counter. CDI - Lettuce in flip top relocated to reach in cooler; lid removed from large container, rice placed in reach in cooler to finish cooling.

3-501.13 Use approved thawing methods. Whole frozen tilapia thawing in standing water. CDI - Tilapia placed under running water.

3-304.13 - Linens or paper towels may not be used in contact with food. Damp paper towels lying on top of rice. CDI - Paper towels discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths on prep surfaces. CDI - All placed in sanitizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on wire shelving above three comp sink. Clean.

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. Repaint air return vent in kitchen on ceiling above three comp sink.

.2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Serving spoon stored in hand sink. CDI - Relocated spoon to dirty drain board.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking on any food items prepared on previous days. CDI - Discussed proper date marking with PIC and allowed facility to back date foods in reach in cooler. Items held at 41F or lower can be hled for 7 days counting the day opened or prepared; items hled between 41F and 45F may be hled for 4 days counting the day opened or prepared. VR - Will return with in 10 days to verify correction.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Tomatoes cut today and placed in flip top to cool. CDI - Tomatoes relocated to reach in cooler to bring down to 45F before returning to flip top.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw pork washed in prep sink and placed in large stock pots on floor. Pots relocated off floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on dirty side of sink, not in sanitizing solution. Keep these in sanitizer or place in laundry once wet.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice, beef, chicken, and cooked onions below 135. PIC stated items were cooling. CDI-Items were put in an ice bath to aid in cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed facility datemarking food for 8 days instead of 7. Day 1 shall count as day 1. CDI-Thru instruction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build up in microwave. Clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in wall in kitchen. Repair.

7-101.11 Identifying Information, Prominence-Original Containers - PF. All chemicals shall be stored in their original container. Observed a spray bottled labeled "grill cleaner" being used for sanitizing solutions. CDI- spray bottle was voluntarily discarded. CDI by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. All single service items shall be stored at least six inches off the floor to prevent cross contamination. Observed a box of single service cups being stored on the floor. CDI by instruction.

General Comment: 4-501.11 Good Repair and Proper Adjustment-Equipment - C. All equipment shall be maintained in a state of good repair. Observed a cracked gasket on the interior of the reach in prep cooler.

5-501.112 Outside Storage Prohibitions - C. There shall be no storage of trash/recycling outside of the main dumpster/cardboard recycling dumpster. Observed bags of metal cans and boxes being stored outside of the establishment and not in the dumpster. CDI by instruction.

2-301.14 When to Wash - P. Hands shall be washed between each glove change. Observed a food employee change gloves without washing her hands first. CDI- employee removed her pair of gloves, washed her hands, and then donned on a new pair of gloves.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. All single service utensils and containers shall be inversely stored, with the sleeves up to the first cup. Observed single service utensils and containers being stored without a sleeve. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed a pot of cooked green tomatos cold holding at 70F on the food prep table. PIC stated that they had been there cooling since last night to make salsa. CDI- cooked tomoatos were voluntarily discarded.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee foods being stored over consumer drinks in the drink cooler. CDI. R.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed employee drinks being stored over the jamica in the reach in drink cooler. CDI- employee drinks were moved to the bottom shelf.

6-301.14 Handwashing Signage - C. Observed no handwashing sign at the handwashing sink at the service counter. CDI- handwashing sign was given to PIC (Spanish).

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed a loose gasket on the interior of the reach in portion of the prep cooler.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R.

All foods shall be stored in order of final cook temperature. Observed raw eggs being stored over ready to eat foods in the reach in cooler. Observed raw chicken and raw shrimp over ready to eat foods in the tall reach in cooler. CDI- all raw foods were moved to the bottom shelf.

All potentially hazardous ready to eat foods shall be properly date marked when cold held more than 24 hours. Observed ready to eat cooked chicken in the reach in cooler without a date marking. PIC stated that chicken was prepared two days ago. CDI by instruction.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed a metal stemmed thermometer that is intended to take the final cook temperature of meats when asked to see the thermometer used to take the temperature of foods. CDI by instruction. R.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivilent. CDI by instruction.

An effective employee health policy shall be in place in order to prevent food bourn illnesses. Observed no employee health policy present. CDI- employee health policy template was given to PIC (spanish).

All food shall be separated by final cook temperature. Observed raw eggs being stored over raw meat. CDI- eggs were moved to the bottom shelf.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of small massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

2-102.12 Certified Food Protection Manager. Observed no ServSafe or equivilant. CDI by instruction.

All foods shall be stored in order of final cook temperature. Observed raw chicken and raw beef being stored over ready to eat foods in the reach in cooler. CDI meats were properly stored on the bottom shelf of the reach in cooler.

|All ready to eat potentially hazardous foods shall be properly date marked. Observed a container of sauce in the reach in refidgerator date marked with a date of 4/20/13. Observed no date marking on several ready to eat foods that are potentially hazardous such as butter and cheeses. CDI by instruction.

All employee beverages shall be stored in a designated area. Observed employee drinks being stored on the food prep table. CDI by instruction.