TRES PESOS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes and raw scallops in the main flip top unit above 41F while said to be cold holding. -CDI- PIC voluntarily discarded the necessary items. Everything else in the same unit was 41F or below. Due to severity, points are not taken. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed ice coming from the condenser falling on boxes of food in the WIF. Observed a box of corn contaminated from the ice. -CDI- Boxes were relocated so that contamination was minimized. (1 pt)

4-501.11 Maintain equipment in good repair. Observed torn gaskets throughout the facility. Repair damaged gaskets. REPEAT*** (1 pt)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans less than 135F while said to be hot holding. Employee stated that the beans were recently placed in the steam-well recently. -CDI- Beans were placed in the oven to be reheated. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw frozen octopus being thawed in still water. -CDI- Water was turned on and ice was added to the basin. The coldest the water was able to reach was 78F. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in a chlorine sanitizer solution at 0ppm. -CDI- Bleach was added and solution reached 100ppm. (0.5 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked metal containers that were said to be stored as clean. Separate to allow proper air drying. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the WIC and low boy doors of the large flip top. Repair gaskets. REPEAT*** (1 pt)

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 accumulation of debris build up on the wire racks and condenser in the WIC. Increase cleaning frequency. (0.5 pts)

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 shredded lettuce cooling in a large deep metal insert container in the flip top unit with the door removed. Cool TCS food items using approved cooling methods. -CDI- PIC placed the lettuce in the WIC to cool correctly. (0.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tilapia that was thawed still in its original packaging. Remove ROP fish from its original packaging or make laceration to release the product from its ROP. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed badly torn gasket on the WIC door. All other equipment was in good repair. Replace damaged gasket. Points not escalated. (0.5 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) Observed pico de gallo and cooked pork in the flip top low boy without date marks. Also observed diced tomatoes in the RIC that were labeled but not baring any date marks. PIC stated that the items were pulled from larger batches in the WIC. EHS observed larger batches in the WIC with correct date marking. -CDI- PIC placed correct dates on the necessary items. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal insert containers wet stacked by being stored as clean and dry. -CDI- Employee separated the containers to allow proper air drying. Due to severity, points not taken. (0 pts)

4-501.11 Maintain equipment in good repair. Observed WIC gasket badly torn. Replace damaged gasket. (0.5 pts)

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 wire shelves in the WIC soiled with debris and residue. Increase cleaning frequency to avoid accumulation. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed prep sink faucet leaking causing pooled water on the floor. Repair leaking faucet. (0 pts)

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 damaged and missing base tiles throughout the back of the kitchen. Repair or replace the necessary tiles. (0.5 pts)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed 1 food employee handle raw shrimp and another food employee handle raw beef without washing hands. -CDI- EHS educated food employees on when to wash and food employees washed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chorizo stored over margarine in prep unit. -CDI- PIC corrected storage order. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items in steam cabinets and holding units below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 56F. Many items in unit were found to be at 41F or below due to unit being emptied out nightly. -CDI- PIC to hold items on TPHC until repairs can be made. EHS provided PIC with TPHC form and assisted with filling it out. **REPEAT** -3- 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 octopus cooling in WIF densely packed in large plastic bus tub. -CDI- EHS educated PIC on proper cooling methods and PIC separated items to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles labeled with date but not common name of items. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no protective head covering. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils stored beneath grill and holding units. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC moved items to dishpit to be W/R/S. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose nozzle under continuous pressure without proper backflow device attached. -CDI- PIC turned off water and released pressure to prevent backflow. EHS educated PIC. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speaker stored on prep table. -0-

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- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing technique and food employee properly rewashed hands. 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 . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed two food employees working with raw foods and return to RTE items without changing gloves or washing hands. -CDI- EHS educated both on when to wash and both changed gloves and washed hands. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink at men’s bathroom. -CDI- EHS provided signage. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chozio stored over RTE onions and other produce in RIC. Observed raw bacon stored over avocados and raw chorizo stored over refried beans in WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed queso reheated to 144. -CDI- EHS educated PIC on proper reheating temperatures and items were reheated to 166F. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed queso hot holding below 135F. Observed white rice, Mexican rice and birria consume hot holding below 135F in steam cabinet. Refer to temperature chart. Observed ambient air of unit at 136F. -CDI- PIC reheated items to above 135F. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in cold drawers and RIC above 41F. Refer to temperature chart. Observed ambient air of both units at 49F. Per PIC, items are placed in units every morning. -CDI- PIC moved items to WIC to cool back down. **3 DAY VERIFICATION REQUIRED** **FACILITY WILL HOLD ITEMS ON TPHC UNTIL REPAIRS HAVE BEEN MADE. EHS PROVIDED TPHC FORM.** -1.5- 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-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed items in prep unit with no date marks; housemade red and green salsa. Observed housemade salsa torre (contains tomatoes) date marked 1/21 (discard 1/27). According to PIC, red and green salsas were prepared prior day. -CDI- PIC properly date marked items with no dates and voluntarily discarded items past date. -0- 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 squeeze bottles in prep unit and on the line with no labels. -CDI- PIC properly labeled items. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed spices and other items in dry storage area stored on floor. Observed soy sauce, Worcestershire sauce and oil stored on floor at FOH/on the line. -0-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean plates stored at FOH/on the line in location where they were exposed to splash and food debris. -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 cracked/damaged floor tiles and ceiling tiles throughout facility. Repair or replace. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Observed no CFPM present for most of the inspection. -CDI- PIC with CFPM arrived towards then end of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer concentration at dish machine at less than 50ppm. **Facility to use 2-comp sink until repairs can be made.** **3 DAY VERIFICATION REQUIRED** -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 rice prepared yesterday at 57F. -CDI- PIC voluntarily discarded items. -0- 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 .

3-501.15 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 prepared yesterday that did not meet cooling parameters. Rice was found cooling in a large metal container filled to the top with a lid. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout establishment. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple dishes wet stacked in clean dish storage area. **REPEAT** -1-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose nozzle under continuous pressure without proper backflow device attached. -CDI- PIC turned off water and released pressure to prevent backflow. EHS educated PIC. -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 cracked/damaged floor tiles and ceiling tiles throughout facility. Repair or replace. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over single-use items. -CDI- PIC relocated items. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sour cream and shredded cheese in RIC holding above 41F. See temperature chart. CDI- PIC moved items to WIF to quickly cool down to below 41F. No points deducted due to compliance with cold holding in all other areas throughout facility. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of salsa stored on floor in WIF. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping food with no hair restraints.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/damaged floor tiles throughout facility. Repair.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed peeled onions stored in direct contact with shelving inside the RIC. CDI - Peeled onions ion direct contact with shelving was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beans hot holding at 109F. CDI - Beans reheated to 182F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked shrimp, cooked octopus, and cooked beans prepped the day before with no date marking. CDI - The proper date marking was added.

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 multiple working containers of oils, salts and spices with no labels. CDI - Containers were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of flour stored on the floor in dry storage room. CDI - bag was removed from the floor .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 stacks of wet dishes stacked. CDI - Dishes were separated.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in multiple coolers with residue and build-up. In need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no lid. Observed dumpster doors open. CDI - Doors were closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken/missing drain plug on dumpster. CDI - A new dumpster has been requested.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by empty kegs. CDI - Items blocking the sink were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw meats stored above RTE sauces and butter inside prep unit RIC. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris present on pans stored as clean. CDI - Pans were moved to the dish machine to be cleaned properly. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed shrimp, octopus, refried beans, shredded chicken (x2), and tamales with no date marking. CDI - All items were prepared the previous day (prep days are Monday, Wed, & Friday). The PIC labeled each item with the correct labels.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottles (x2) with no label. CDI - PIC labeled each spray bottle.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in multiple coolers with residue and build-up. In need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no lid. Observed dumpster doors open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed broken/missing drain plug on dumpster. CDI - A new dumpster has been requested.

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 no recorded dates on any shellstock tags. VR required

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers stored as clean with stickers adhered to them, stacked inside other containers. Stickers touching food contact surface of clean containers. CDI. PIC moved all containers to be recleaned. 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 RIC reading 46F with cheese and lettuce holding above 41F. PIC stated last known time RIC was 41F was two hours prior. Items had not been removed that day. CDI. Items moved to WIC to cool rapidly and hold 41F or below. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked items (octopus, shrimp, clam) in prep unit with no date marking. CDI. PIC facilitated all items to be date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees preparing food with no head covering.

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 several plastic containers with cracks and chips, no longer easily cleanable. CDI. PIC voluntarily discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no top lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork in the walk in cooler at 48F. Per PIC, pork has not been taken out today. CDI: voluntarily discarded. REPEAT VIOLATION -3- 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

3-501.15 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 tomatoes and rice made today tightly closed and wrapped in the walk in cooler. CDI: items vented and uncovered. REPEAT VIOLATION -0.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in bleach sanitizer over 200ppm. Sanitizer was poured out and remade and is now reading 50-100ppm. REPEAT VIOLATION -0.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups with no handles used as scoops in the salt and rice container. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no chlorine test strips. VR within 10 days. -0.5-

2-301.15 Only wash hands in handwashing sink. -PF Observed server washing hands in the dump sink. CDI: PIC intervened and discussed with server to wash hands in the hand sink. -2-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup behind the ice shield in the ice machine. Recommend to clean as often as needed. -0-

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 pitchers of horchata sitting out at 43F-45F. Per PIC, the servers had just taken it out from the walk in cooler about 25 minutes ago and that there is a tall reach in fridge that is used for the horchata. CDI: horchata placed in the tall reach in. -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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed freshly sliced tomatoes in the tall reach in at 45F and tightly closed. CDI: uncovered and moved to the walk in cooler. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth in 0ppm chlorine sanitizer bucket. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp and raw scallops stored behind cooked shrimp in the flip top. Observed raw fish stored behind cooked crab in the flip top. CDI: EHS educated PIC and rearranged items to where the raw items are stored in front of the cooked items to avoid any cross contamination. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 white rice in the hot holding cabinet at 96F. Per employee, rice was removed from walk in cooler into the hot holding cabinet since 10AM. CDI: PIC educated on reheating parameters and voluntarily discarded the white rice. -1.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several packs of frozen shrimp thawing in 86F cold water. CDI: EHS educated PIC on the different thawing methods and moved the frozen shrimp to the walk in cooler to continue to thaw. -0.5-

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 and diarrhea cleanup plan. CDI: EHS provided a copy via email. REPEAT VIOLATION -1-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand wash sink. CDI: soap provided. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup behind ice shield. Recommend to clean as often as needed. REPEAT VIOLATION. -3-

5-205.15 Maintain a plumbing system in good repair. Observed the hot water handle at the mop sink and the pipes under the 2 comp sink leaking. Recommend to repair or replace. REPEAT VIOLATION -1-

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 facility does not have written vomit and diarrhea cleanup plan. CDI: a cleanup plan was provided via email. REPEAT VIOLATION -0.5-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink inaccessible from kegs stored in front of it. CDI: kegs were moved else where to give access to hand sink. -1-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup around the ice chute. No points escalated due to improvements made from previous inspection. Recommend to clean as often as needed. REPEAT VIOLATION -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed carnitas and rice made yesterday at 48F and 45F today. CDI: items voluntarily discarded -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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice cooled in a deep metal pan. CDI: item voluntarily discarded. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth buckets with chlorine sanitizer concentration over 200ppm. CDI: sanitizer was diluted and remade to 50ppm-100ppm. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under 2 comp sink. Recommend to repair. -0-

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 hood panels in need of cleaning. Recommend to clean as often as needed to avoid food contamination. -0-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no person in charge in the facility when inspection started. An employee stated the PIC stepped out to the grocery store CDI: PIC came within 10 mins of the inspection. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility has no written procedures for a vomit and diarrhea clean up plan. EHS has emailed PIC a copy of a clean up plan. -0-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee grabbed a soiled pan on the floor to the dish machine, took off old gloves, and proceeded to put on new gloves without washing hands. CDI: EHS intervened and PIC had employee wash hands before donning on new gloves. 2-301.14 When to Wash Observed employee grabbed raw shrimp, dropped in the fryer, and proceeded to use the same pair of gloves on ready-to-eat foods. CDI: EHS intervened and PIC explained of cross contamination from raw to ready-to-eat and had employee wash hands and donned on new gloves. -2-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup behind the ice shield. Recommend to clean as often as needed to avoid buildup. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at the dish machine dispensing 0ppm. CDI: EHS noticed the container was about empty and PIC changed out the sanitizer container. PIC ran dish machine again and sanitizer is now reading 50ppm. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large bowls of salsa over ice in the lobby area at 45F. PIC stated salsa was just put out there about 15 mins ago. CDI: PIC took salsa to the walk in freezer and reached 39F before end of inspection. Observed horchata in a pitcher at 42F at the soda machine. PIC stated horchata was taken out about 30 mins ago. CDI: horchata was brought to the walk in cooler to quickly cool. If violation continues to be an issues, a risk control plan may be implemented. REPEAT VIOLATION -3-

3-302.15 Wash fruits and vegetables prior to use. Observed whole uncut avocados in the flip top unit with original stickers on them. PIC stated avocados are not washed, instead they wipe them down with damp cloths. EHS explained washing it would be more preferred due to wiping them can lead to contamination from the damp cloth. CDI: PIC voluntarily discarded avocados that has been cut and took the whole uncut ones to be washed and removed the stickers. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans with food debris stored on clean utensils and equipment shelf. CDI: PIC took to dish machine to be cleaned. No points for today due to only 2 items out of the many they have and use in the kitchen. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shelled eggs ambient temperature at 44F. PIC stated it was used about an hr ago and was put into the prep unit. Ambient air temperature for the prep unit was at 42F. No points escalated due to previous inspection stating about the reach in of the flip top unit. All TCS foods in the flip top unit and reach in below are 41F or below. VR within 10 days to make sure prep unit is working properly. REPEAT VIOLATION-1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans of TCS foods at the flip top with no date labeled. PIC stated it was portions of food brought to the flip top from the walk in cooler. EHS allowed TCS items to be date labeled. CDI: employee date labeled all TCS foods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices in the dry storage room with no labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned foods, boxes of oil, and buckets of chicken flavoring stored on the floor in the dry storage area. REPEAT VIOLATION -2-

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 stirring spoons stored in a cup of 73F water in the bar counter. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of foam to-go trays stored on the floor in the dry storage room. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit with ambient air temperature of 42F. Ensure all equipment are working properly. No points escalated due to flip top unit from previous inspection has been repaired. REPEAT VIOLATION -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and both sliding doors open. Maintain all dumpster lids and doors closed to prevent harborage of rodents and/or insects. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed column by the dry storage unfinished at the bottom. Recommend to repair/redo smooth it out to avoid harborage of insects in the kitchen. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, charger, earbuds, and keys on the prep table. -0.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed citrus fruits being stored in hand washing sink at bar area. CDI - PIC removed citrus. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and tomatoes stored in reach in under flip top unit with temperatures ranging from 45F-46F. PIC stated that items were cleaned and placed in reach in cooler prior to opening. Reach in door is unable to seal and close properly. Observed raw beef, carnitas, and cooked chicken in walk in cooler holding at 43F-44F. CDI - PIC placed raw shrimp and tomatoes in freezer to rapidly cool to 41F or less. PIC was advised to not store food in reach in until repairs are made. Walk in cooler door was found to be open at start of inspection. PIC was advised to leave walk in cooler door closed when not in use to maintain temperatures of 41F or less. Items in walk in cooler cooled to 41F by end of inspection. -REPEAT- -1.5 points-

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored next to oven and employee medication stored on prep table. CDI - PIC moved medication to designated area. -1 point-

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 oil stored on floor in dry storage area. Observed bucket of salsa stored on floor of walk in freezer. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing salsa while not wearing hair restraint. CDI - Employee put on hair restraint. -0.5 points-

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. Observed sanitizer bucket under seafood prep area with heavy food build up and debris. CDI - PIC cleaned and refilled sanitizer bucket. -0 points-

4-501.11 Maintain equipment in good repair. Observed reach in door below flip top unit unable to form a seal and stay closed. Recommend repair. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak under prep sink used to thaw seafood. Observed leak at mop sink. Recommend repair. -1 point-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed food build up and soil on kitchen hand sink. Hand washing sinks are for hand washing only. Recommend higher frequency and more thorough cleaning. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at beginning of inspection while cooking, hot holding, and cold holding were occurring. A CFPM arrived after inspection had began. -2 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, shredded lettuce, cheese, octopus, crab meat, and fish holding at temperatures between 44F and 56F in flip top cooler. PIC stated items were moved from walk in cooler to flip top cooler for lunch service approximately 1 hour prior to inspection. CDI - PIC moved items to walk in cooler to rapidly cool to 41F or less and decreased holding temperature of flip top cooler. Recommend monitoring cold holding temperatures in flip top cooler. -0 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance near rear prep sink. Contents were later identified as degreaser. CDI - PIC properly labeled spray bottle with name of contents. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of cooking oil stored on floor near griddle and large bag of dry beans stored on floor in dry storage area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of ice machine with black build up. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Recommend keeping sliding doors open when not in use to prevent insect or rodent infestation. -0 points-

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 pooling of water around drink machine area and by can wash. Observed heavy food and oil build up walk in cooler. Observed food build up and residues along walls of dry storage area and around flip top cooler. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table next to raw beef that was being processed. Recommend designating an area for storage of employee possessions that will not contaminate food. -REPEAT- -1 point-

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 inconsistend date marking on shellstock tags. All shellstock from the month of February are without date marks along with two tags from January. VR required to review shellstock tags from boxes still in use. VR 3/20/2020 -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee actively sanitizing a cutting board with a cloth from a sanitizing bucket that had a chlorine conentration of 0ppm. CDI - Employee moved cutting board to dish machine to be washed, rinsed, and sanitized and sanitizer bucket was refilled with chlorine sanitizer that had a concentration of 100ppm. -1.5 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken, cooked pork, house made salsa, and cheese in walk in cooler without date marks. PIC stated items were prepared two days prior. Date marks were present on some items in walk in cooler but more consistency is required. CDI - PIC marked items with the correct date of preparation for all items. 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 bucket of house made tomato salsa dated 3/3. CDI - PIC discarded item. -REPEAT- -3 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. Substance was later identified to be degreaser by employee. CDI - Employee labeled container of degreaser. -0 points-

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed numerous storage containers of unlabeled food in walk in cooler and in walk in freezer. PIC was advised to label food containers with name of food item and date mark the items. -1 point-

3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados in flip top cooler that were not washed prior to use and still had produce sticker attached. Some avocados have come in contact with ready to eat foods. CDI - Avocado was removed from ready to eat food and food item was discarded. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed walk in freezer holding at temperatures of 38F. Items in walk in freezer are holding between 33F and 38F but are not longer frozen. PIC has called the repair technician to service the freezer. VR is scheduled for 3/20/2020. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment has a container of chlorine sanitizer strips but the strips were dropped into the dish machine and damaged before inspection. Establishment did not have a second container of sanitizing strips. VR required 3/20/2020 -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy black buildup in ice machine. Recommend higher frequency of cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones near prepared tacos in kitchen prep area and employee purse in drink prep area of bar. Observed employee food stored above fruit in walk in cooler. -REPEAT- -0.5 points-

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed employee preparing raw foods with gloved hands. Employee discarded the gloves and donned new gloves without a hand wash to prep RTE foods. CDI- Before cross contamination occurred EHS instructed employees to wash hands after glove changes from raw to RTE foods. After instruction was provided EHS observed proper hand washing.

6-301.14 Post a handwash sign at each handsink.- Observed no hand wash sign at the bar hand sink. EHS provided PIC with MCPHD hand wash sign.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw shrimp being prepared on a cutting board that an employee used with RTE vegetables without cleaning the cutting board after using it for raw shrimp. CDI- Employee voluntarily discarded the vegetables and cleaned the cutting board properly. PIC stated there is a cutting board for each item.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed soda nozzles with brown debris build up. Also observed several vegetable slicers and utensils stored clean with minor food debris left on them. CDI- PIC had an employee clean all items properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed diced tomatoes (43F), grilled peppers (44F), cut lettuce (43F), red salsa (44F), and green salsa (42F) all above 41F. CDI- PIC placed the items on a 4 hr TPHC (10-2PM). NOTE: EHS provided PIC with a TPHC form. If TCS foods are not kept at 41F or below they must be on time prior to 42F and above or discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 chicken, diced tomatoes, pico, cut lettuce and salsa all without dates in the flip top. PIC stated a larger container in the walk in had the dates to the items in the flip top. CDI- PIC was able to date items with the corresponding date. PIC was informed all TCS foods must have a date label on all containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed employee cooking and preparing foods while wearing watches and hair on the head without a head cover.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed floor damage throughout the kitchen. Cracked and chipped tile has been noted throughout the facility. Also observed grout in need of replacement throughout the kitchens floor. Also observed walls throughout the facility with damage and in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee phones, speakers, and bags stored on food prep areas and with clean equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed current servsafe certificates that hadd expired in April 2019. No other manager's present with certificate.

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 at the bar handling limes with bare hands. CDI: education provided; tongs used.

General Comment: 6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap observed at bar handsink. CDI: soap provided.

Repeat: 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 no dates recorded on tags as to when the last shellstock was used. Tags observed no in chronological order. VR by 9/19/19

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various cold holding temperatures out of compliance. Observed inside walk-in cooler ground beef, shredded chicken, chili reyenos, soup, beans, carnitas, etc > 41F (see temp chart). Observed inside prep cooler tilapia, octopus, crab meat, scallops, etc > 41F (see temp chart). Observed inside grill cooler drawers raw chicken and beef > 41F (see temp chart). CDI: all food was voluntarily discarded. Service rep notified and on site repairing all coolers during inspection. Maintenance said that there was too much freon in walk-in cooler; cooler was repaired and temperature coming down. Recorded at 40F before leaving. VR by 9/19/19

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach activity in kitchen area. Owner unsure of last pest service. Pest treatment however is conducted by Terminex once a month. Advised to have more frequent pest control visits until no activity is seen. Owner will reach out to pest company today.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed red bucket in kitchen area with no sanitizer. CDI: corrected to 50ppm chlorine. Observed wiping cloths stored under cutting board in kitchen.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gasket on prep cooler. Observed damaged door to cooler drawer. Observed heavy leak on inside bottom of prep cooler. Observed prep sink leaking in kitchen next to beer WIC. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn cutting boards with deep cuts.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring in various areas of kitchen especially back door area and inside walk-in cooler. Observed floors in need of regrouting in various areas of kitchen. Observed walls peeling at back prep area above 3-comp sink.

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 Oyster tags are not being stored in chronoligal order. CDI- Tags were placed in a folder and stored in order.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine in kitchen area. VR- Facility has up to ten days to clean machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed twenty bags of octopus that were at 58 - 62 F. Octopus were thawing in prep sink. Employees stated they they were frozen in sink at 7 am this morning. Observed rice in large container in walk-in cooler at 43 F. CDI- All octopus were taken to kitchen and cooked. Rice was discarded into trash.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a large container of ground beef that was labeled in the walk-in cooler 5/29/2019. The product was not frozen at anytime since the day of preparation. CDI- Ground beef in container was denatured and discarded into trash can.

3-501.13 Use approved thawing methods. Observed octopus that were thawing at room temperature in a prep sink. Only thaw in walk-in cooler, from fozen to cook, in a microwave, or in agitated water. CDI- Octopus were taken to kitchen to be cooked.

4-501.11 Maintain equipment in good repair. Observed damaged and rusted shelving in walk-in cooler. Observed broken gaskets on reach-in cooler. Also, observed leak coming from the top of the drink machine. PIC will have someone from the drink company come look at it.

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 damaged floor ini walk-in cooler and by the back door.

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 no parasite destruction letter for the shrimp used in ceviche. VR 04/07/2019

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over cooked food in walk in cooler. PIC stated that the eggs had just been delivered earlier in the day and had been placed there by mistake. CDI by moving eggs to a proper location.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans in hot box measuring 77F. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed damaged and rusted shelving in walk in cooler. Observed broken gasket on reach in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor in walk in cooler and by back door.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink stored improperly in kitchen area. CDI by removal to proper storage location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed can opener stored on handsink in prep area. CDI by removal to dish sink for proper cleaning.

3-501.13 Use approved thawing methods. Observed shrimp in prep sink thawing in standing water.

4-501.11 Maintain equipment in good repair. Observed damaged shelving in walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep scoring and fraying.

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 damaged floor in walk in cooler.

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

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee food stored improperly in beer cooler. CDI by removal to proper storage location.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat food in walk in cooler. CDI by removal to proper storage location. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed frozen raw burger patty stored on shelving in walk in freezer with no wrap or covering.

4-501.11 Maintain equipment in good repair. Observed damaged handle on cooler in cooking area. Observed chipping paint and rust build up on shelving throughout facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored and frayed cutting surfaces in kitchen area.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor in walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored improperly in kitchen area. CDI by voluntary disposal.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items stored in flip top measuring above 45F. CDI by rapidly cooling mussells and octopus to below 45F and voluntary disposal of other items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of bread crumbs with no label.

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 styrofoam container stored in container of rice. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed several broken gaskets throughout facility. Observed damaged shelving in walk in cooler and walk in freezer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris build up on floor of walk in cooler.

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

Repeat: 1.5 pts - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed build-up on defelctor inside ice machine and soda gun holder at bar. CDI: both were cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. - Observed TCS food items inside cooler drawer at grill area above 45F (see temp chart). All items removed and transferred to walk-in cooler. Return visit required by 2/17/18

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 two pans of beans and 1 large container of salsa cooling in large batches inside walk-in freezer. Both products were covered and beans were stacked. CDI: discussed proper cooling methods with PIC; beans spread out with lids off; salsa transferred into two shallow metal pans and placed back in freezer.

Repeat: 1 pt - 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply grooved cutting boards stored on shelf for use.

REPEAT: 1 pt. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on counter next to tea urns at drink station and uncovered drinks stored on shelf above prep sink in kitchen. CDI: drinks properly located.

1 pt. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed can opener stored inside kitchen handsink. CDI: can opener removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at bar handsink. CDI: soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at kitchen and bar handsink. CDI: paper towels provided.

1.5 pts. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food uncovered inside walk-in freezer and dry good food at back storage area. CDI: food properly covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using same gloves for mutiple tasks including handling clean and soiled dishes then move to another station for cleaning of equipment, etc. Employee never changed gloves. CDI: training provided; gloves changed and hands washed.

General Comment: 0 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine with build-up and chopper stored with food debris. CDI: both cleaned during inspection.

1.5 pts. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beans recorded between 104F-130F; cheese sauce at 110F. CDI: beans and cheese sauce reheated to 175F.

Repeat: 3 pts. 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 white and yellow rice, 2 containers of beans, cheese sauce, 2 containers of green salsa, and a container of chicken stock all made yesterday without a date. CDI: proper dates placed on pans. This has been a repeat violation for the past 3-4 inspections. Facility needs to develop a risk control plan to address date marking issues and submit to MCHD. Verification required by 11/19/17

General Comment: 0 pts. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead roaches in back dining room area. Facility uses Orkin for pest control on a two week basis. Manager not present during inspection but will e-mail pest control invoices.

General Comment: 0 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizing solution in bucket at 0ppm. CDI: changed and corrected to 100ppm.

REPEAT: 1 pt. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply grooved cutting boards stored on shelf for use. 4-501.11 Maintain equipment in good repair. Repair leak at kitchen handsink.

REPEAT: 1 pt. 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/broken baseboard and floor tiles throughout kitchen and back door area.

General Comment: 0 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on counter next to employee preparing veggies. CDI: drink discarded.

Repeat: 2 pts. 2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed employee leave through back door with gloved hands and throw away cardboard box, then enter back into the kitchen and start preparing food without removing gloves and washing hands. CDI: education provided; employee directed by manager to wash hands and put on new gloves. Observed employee cooking at grill remove gloves and get another pair of gloves from his pocket. CDI: directed by manager to discontinue using gloves from pocket and use new gloves from box; gloves from pocket were discarded.

Repeat: 1 pt. 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 tag missing from container of oysters stored inside walk-in cooler. Tag could not be located. CDI: oysters were discarded. Facility had improved on providing date last shellstock was used. Observed facility also keeping track of tags being in chronological order.

Repeat: 3 pts. 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 incorrect dates placed on shredded chicken, chicken soup, and refried beans inside walk-in cooler. CDI: correct dates placed on products. Observed rice without a date inside walk-in cooler. CDI: rice was discarded.

General Comment: 0 pts. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer for checking thin masses of food. Obtain. Verification required by 9/16/17

General Comment: 0 pts. Repeat 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards stored on shelf. New cutting boards were in facility but not opened as of yet. Replace with new ones.

Repeat: 1 pt. 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/broken baseboard and floor tiles throughout kitchen and back door area.

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

Repeat: 2-301.14 Wash hands before donning gloves and between gloves uses. -P - 2 pts. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling soiled dishes then proceed to handle food without washing hands properly. CDI: directed to wash hands; hands washed. Observed same employee sweeping then handle food without washing hands properly. CDI: directed to wash hands; hands washed. Observed another employee handling soiled dishes, discard soiled gloves, then proceed to cook line to put on new pair of gloves with washing hands in between glove change. CDI: directed by manager to wash hands; hands washed and new gloves put on.

General Comment: 0 pts. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed can opener stored across handsink. CDI: can opener removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at kitchen handsink. CDI: soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at kitchen handsink. CDI: paper towels provided.

Repeat: 1 pt. 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 for oysters with dates mixed altogether and not in chronological order. CDI: manager put tags in order during inspection report write up.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - 1.5 pts. Observed raw shrimp stored above shredded lettuce inside walk-in cooler. CDI: shrimp relocated to bottom shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few items inside walk-in cooler and walk-in freezer uncovered. CDI: cover placed on products.

General Comment: - 0 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed small dicer/chopper stored with food debris remaining. CDI: removed and ran through dishmachine for recleaning. Observed soda nozzles and machine with build-up. CDI: soda machine and nozzles cleaned during inspection.

General Comment: 0 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items inside grill cooler drawers measuring 47F-48F. CDI: thermostat turned down by manager and food items rechecked at 45F.below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 1.5 pts. Observed 3 containers of refried beans, chicken soup, different types of salsa, and cheese dip held for 2-3 days not dated inside walk-in cooler. CDI: products dated properly by manager.

General Comment: 0 pts. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live roach in kitchen. Pest control company notified. Improvement has been noted on pest activity.

General Comment: 0 pts. 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 ice scoop stored directly on top of ice machine. Observed ice scoop handle down in ice at the bar. Observed waitress getting tea for customers with a styrofoam cup.

Repeat: 1 pt. 4-501.11 Maintain equipment in good repair. Observed walk-in cooler gasket torn. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn gouged cutting boards stored on back shelf. CDI: cutting boards were discarded on site.

Repeat: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 1 pt. Observed broken/missing floor and baseboard tiles in various areas throughout kitchen. Observed floor needing to be regrouted in some areas of kitchen. 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 floor in need of cleaning throughout kitchen. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor drain not draining properly in kitchen closest to handsink. Repair drain to drain properly.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink on shelf above prep table. CDI: drink discarded.

Repeat: 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling soiled dishes then moving to clean dishes without properly washing hands. CDI: addressed and employee washed hands properly. Observed another employee leaving cook line and changing tasks without taking gloves off and washings hands. CDI: addressed with PIC; hands properly washed.

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 not being held in chronological order. Observed no dates on tags that last shellstock was used. Verification required by 3/24/17.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two pans of salsa held in hot box at 118F. CDI: reheated to 185F - 200F.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers and some dry goods at back storage area not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of horchata and chicken soup stored on the floor inside walk-in freezer. Observed container of chicken soup not covered in walk-in cooler. Observed open bags of dry goods at back storage room.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on counter in kitchen and on bar counter. Observed sanitizer bucket at 0ppm bleach. CDI: bucket corrected to 50ppm.

Repeat: 4-502.11(A) Maintain utensils in good repair. Observed damaged ice scoop. Observed unused broken ice machine stored back of facility. According to owner, ice machine will be removed soon from facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several damaged cutting boards stored on back kitchen shelf. Observed damaged small bar cutting boards. Repair leak at handsink in kitchen.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors throughout kitchen. 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 several broken floor and baseboard tiles throughout kitchen including by handsink, dish area, inside both walk-in coolers, by back walk-in cooler area, cook line, etc. Observed walls damaged at back of kitchen area. Observed striping needed at back door to prevent gap for pest entry.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee put gloves on to perform food prep without washing hands. Observed staff wearing gloves touch raw beef and handling clean utensils at grill and grab handful of onions to toss into fryer.CDI employee educated and properly washed hands. Employees all educated on when to wash hands and on proper glove use.

6-301.14 Handwashing Signage - C Observed hand washing sign missing from hand washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pull out drawer cooler underneath grill holding large amounts of raw chicken and beef at 55F; CDI beef and chicken placed on ice and / or walk-in cooler to cool back down and properly cold hold.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous roaches in kitchen area. Facility provided receipts for pest treatment. (call made during inspection)

REPEAT 4-501.11 Maintain equipment in good repair. Observed leaking piping at hand washing sink in need of repair; Observed rusty shelving inside walk-in coolers. (note) Observed panini press being operated at server station in an area that does not meet the definition of kitchen in regards to floors, walls and ceiling.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring, walls (door frames) throughout in need of repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Manager at time of inspection was not a certified PIC.

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 dates on several tags not in chronological order. Insure that the date is recorded and kept in order while on file. CDI by PIC reordering the tags. VR by 10/07/16

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle containing orange liquid unlabelled. CDI by PIC labelling item.

4-501.11 Maintain equipment in good repair. Observed spray arm damaged, observed rust on the can opener mount.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks throughout facility soiled with debris/residue.

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 floors, baseboards and walls damaged in facility. Owner is currently remodelling and replacing FRP with smooth metal walls.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels accessible at the prep area handsink at time of inspection. Paper towels provided by PIC

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 container of oysters without a tag in the walk in freezer. Tag had been removed prematurely. Observed one tag without date of last use dated in shellstock records. Insure that tags are kept with the product until the last oyster is used, and that the date of last use is recorded on the tags. CDI by PIC replacing tag.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked sliced tomatoes in the flip top cooler. Insure that items are not stacked too high such that the cold air from the cooler has no effect on their temperature. CDI by employee moving excess product to reach in unit to rapidly cool

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several non-datemarked items in the walk in cooler, such as cooked chicken, rice and salsa. Items datemarked by PIC. Insure that when items are TCS,. or are cooked and held for more than 24 hours that they are date marked for the date of preparation.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no two compartment sink records. Facility must record temperature of water and sanitzer strength when washing dishes in the two compartment sink. CDI by EHS sending PIC a standard log to record such items.

4-501.11 Maintain equipment in good repair. Observed spray arm damaged.

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. Facility has damage to floors/walls ceilings throughout establishment. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed large amount of spilled sugar in the rear dry storage area..

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken breast stored over raw beef products in the walk in cooler. Insure that the raw chicken products are stored on the lowest shelves, below other foods. CDI by employee rearranging.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple pots and pans stacked with sticker residue on the interiors, observed can opener blade soiled. Insure that sticker debris is removed during cleaning, insure that the can opener blade is cleaned after use. CDI by PIC removing all listed items for re-wash/rinse/sanitize.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser and bleach bottles unlabelled. CDI by PIC labelling items.

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 extensive damage to walls behind the dish machine, baseboards throughout the facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. CDI by employee providing towels

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser and a bottle of bleach unlabelled in the dish washing area. CDI by PIC labelling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of buckets on prep surfaces in the kitchen area. CDI by PIC moving items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacked pans and pots in the dish area.

4-501.11 Maintain equipment in good repair. Observed split/damaged gaskets on the walk in cooler and hot hold units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pots and buckets with sticker residue from datemarking on the exterior.

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 damage to physical facility throughout kitchen and prep areas, including but not limited to baseboards, walls and ceilings in disrepair. PIC states that kitchen will be remodeled with new stainless steel within a month.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce stored over RTE salsas and foods. CDI by employees moving the unwashed produce to one side of the walk in, and designating one side for RTE foods such as sauces.

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 gallons of milk and cooked RTE foods undated in the walk in cooler. PIC stated that the cooked foods were prepared two days ago, and the milk was opened yesterday. CDI by PIC dating the items.

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 pan of chicken and pan of guacamole put into the walk in to cool while covered with lids. CDI by EHS venting the lids. Insure items are left vented while cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous unlabeled working containers of spices and squeeze bottles of oils and sauces unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces outside of sanitizer. Leave cloths in sanitizer when not in use, and return them to the sanitizer container as soon as they are done being used.

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 the frijoles container in the dry storage area with no handle, as well as knives stored in non-135F, non-running water at the bar.

4-501.11 Maintain equipment in good repair. Observed a split gasket on the walk in cooler, chipped/broken knives stored in the knifeholder of the prep area, observed lemon squeezers with peeling paint, observed tomato dicer in disrepair. Replace or repair items as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors to dumpster open during inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken equipment stored near the rear mop sink. Remove items when no longer in use.

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 rusted/broken baseboards throughout facility, rusted bathroom doors in the mens bathroom.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Vents throughout kitchen need to be cleaned/resurfaced/replaced. Observed vents to be collecting dust/debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at only handsink in kitchen. CDI papertowel added to handsink.

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 facility not recording date last oyster is removed from container. CDI by instruction, last date recorded on previous tag. REPEAT VIOLATION.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored above sauces and RTE meats. CDI cooler rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black debris collecting in ice machine. CDI ice machine cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer too low in 3 sanitizer buckets. CDI buckets refilled and tested at proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding in warmer at 96F. CDI rice was discarded. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, cheese and beef holding on ice bath above 45F. CDI items discarded. REPEAT VIOLATION.

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 lettuce, milk, ham and beef tongue in need of date marking. CDI items labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed recently revised menu missing the disclosure portion. The disclosure portion must state the the items are raw or served raw or undercooked. Disclosure needed for ceviche and oysters. All ensure stars used to mark menu itmems are the same as the asterick used for the remider portion at the bottom of the menu. REPEAT VIOLATION. Operator email edit for approval.

3-501.13 Use approved thawing methods. Observed shrimp thawing at room temperature upon arrival. CDI item was placed under cold running water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored under cutting boards, employee aprons and prep surfaces throughout facility. CDI cloths were placed in sanitizer solution.

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 ice scoop stored in soiled container on side of ice machine. CDI ice and container were washed.

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 sticker residue on several containers. 4-501.11 Maintain equipment in good repair. Observed shelves rusted in equipment throughout facility. Observed walk-in cooler floor rusted and in disrepair. Observed wood surface in disrepair between prep area and cooler. REPLACE WOOD. REPEAT VIOLATION. 4-502.11(A) Maintain utensils in good repair. Observed 2 juicers peeling and in disrepair. CDI juicers discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards deeply scored.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Operator stated he has submitted variance application to state but has yet to receive approval. Operator resubmitted application during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment handles, shelves and around flip top lids in need of cleaning throughout facility.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris under equipment near prep line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored throughout kitchen. 6-303.11 Intensity-Lighting - C. Observed lighting throughout kitchen not meeting lighting requirements. Replace/repair throughout kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observd no towels at the bar handsink. Towels restocked.

3-203.12 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 retained but with no dates when the last oyster was removed from the container. Instruction provided for future tags. Not sure of dates sold.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of rice in the hot hold cabinet at 106F. Rice was older than 4 hours and discarded.

l3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef, chicken and cheese all above 45F on ice on the cook line. Ice was added to large pan to surround smaller pans. Items should be held in a prep cooler to ensure temperature is maintained.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed recently revised menu missing the disclosure portion. The disclosure portion must state that the items are raw or served raw or undercooked. Disclosure needed for ceviche and oysters. Also ensure stars used to mark menu items are the same as the asterisk used for the reminder portion at the bottom of the menu.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility has a 2 comp sink and a dish machine. Varinace application and SOP for manual warewashing was faxed to the State on 7/22/14. Approval has been granted, but paperwork was not located during inspection.

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 2 hotel pans and a 6 inch deep round container of refried beans, all covered with lids, cooling in the walk-in freezer. Facility uncovered all containers and put the round container of beans into a shallow hotel pan.

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. Observed soiled wiping clothes stored on prep cooler cutting board. Replace as needed.

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 wooden ledge between the prep cooler and cook area. Replace with easy to clean surface as the wood is difficult to clean. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed electric drill with paint mixer attached. Replace with approved equipment for use with food.4-501.11 Maintain equipment in good repair. Observed faucet handle missing on a bar sink.

l5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open and trash on the ground around the dumpster and rear door.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed spilled food and debris to include a dead roach on the floor under dry storage racks. Also noted some debris under tables and other equipment throughout. Walls around hood appear blackened from fire, but are clean to the touch.

2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC not certified.

6-301.12 Hand Drying Provision - PF. Each handwashing sink must be supplied with individual disposable towels. No towel at handsink in bar area. CDI- refilled towel dispenser.5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwash sinks shall be accessible to employees at all times. Handsink was blocked by 2 large bags and personal items. CDI- item moved

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Separate raw animal foods in storage by required final cook temperature to prevent contamination. Observed eggs stored above ready-to-eat items in prep cooler. Corrected by rearranging foods

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or above 135F. Observed cheese dip hot holding at 110F. CDI cheese dip reheated to 165F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed cut tomatoes and two containers of cheese out of temperature control above 45F. Observed cheese in cold holding unit above 45F. CDI items were sent to walk-in cooler to rapidly cool.

3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. Observed sauce at 86F cooling at room temperature. CDI sauce was put in ice bath. Observed salsa and chicken cooling in large plastic containers tightly sealed. CDI items were uncovered to adequately cool. REPEAT VIOLATION.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed spice containers and bottles unlabeled.

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

3-304.12 In-Use Utensils, Between-Use Storage - C. Ensure scoops with handles are used for dry goods and are stored with handle out of product. Scoop handle used to dispense rice stored in product. Scoop used to dispense beans broken causing entire scoop to be submerged in product. CDI- bowl was removed.

4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be NSF or ANSI listed. Observed nonNSF tortilla press. CDI tortilla press removed from facility.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed rusted shelves in equipment and storage areas throughout facility.4-501.12 Cutting Surfaces - C. Cutting surfaces shall be replaced or resurfaced when they become scored or pitted. Observed several cutting boards scored.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF. Facility currently has a 2-compartment sink. Facility must meet required listed in 4-301.12 or must obtain a variance to continue using 2-compartmemt sink for warewashing. Verification required document was by 7/31/14. Variance application must be sent to state, but please fax copy of documentation to 704-336-5306 ATTN: Brittany McDaniel.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed food debris on shelves in walk-in cooler and grease buildup on shelves in dry storage area.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors shall be smooth and easily cleanable. Observed tiles missing grout in several areas throughout kitchen.

6-501.110 Using Dressing Rooms and Lockers - C. Personal items shall be stored in a designated area that will not contaminate food, equipment or single service items. Observed personal items stored in handsink in bar area. Observed several cell phone stored on shelves throughout kitchen.

2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Facility could not provide cerified food protection manager during inspection.

2-401.11 Eating, Drinking, or Using Tobacco - C. Employees shall only eat in designated areas. Observed employees eating in food prep area upon arrival. CDI employee food was discarded.

3-203.12 Shellstock, Maintaining Identification - PF. The date the last shellstock from the container is sold or served shall be written on the tag. The identity of the source of shellstock that are sold or served shall be maintained by retained shellstock tags or label for 90 calendar days from the date that is recorded on the tag or label. Operator could not provide shellstock tags before 11/13/13. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces must be clean to sight and touch. Observed mold in ice machine. CDI by cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Potentially hazardous ready-to-eat foods shall be discarded no later than the 7th day after preparation/opening when storage temperatures are at or below 41F. Observed potentially hazardous ready-to-eat foods held longer than 7 days in walk-in cooler. CDI- Food voluntarily discarded by manager.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Provide reminder for undercooked items. Facility had placed sticker with proper disclosure on menu. Menu review conducted and facility serves raw oysters seasonally (not liste on menu) and ceviche (containing raw shrimp). A reminder is needed to indicate which items are served undercooked or raw such as oysters or ceviche. This may be indicated by placing an asterisk next to the food item. This asterick should refered a statement on the menu to state, "this item is served raw or undercooked or may contain raw or undercooked ingredients." REPEAT. All menus must be corrected or printed. Verification required by January 16, 2014.

7-102.11 Common Name-Working Containers - PF. Working containers used for storing poisonous or toxic materials such as cleaners or sanitizers shall be clearly labeled with common name of material. Observed 2 chemical spray bottles unlabeled. REPEAT.

8-103.11 Documentation of Proposed Variance and Justification - PF. Variance shall be obtained for specialized processes. Facility must discontinue preparing ceviche with raw shrimp until variance approved. Variance request was given to facility.

3-501.15 Cooling Methods - PF. Observed one container of cooked chicken and one container of cooked ground beef cooled in insulated container with lid overnight. Upon inspection, chicken was 46.8F. Instructed operator on proper cooling methods.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. Temperature measuring device with a suitable small diameter probe that is desined to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets. Facility could not provide thin probe thermometer for lettuce and fish filets.

3-304.14 Wiping Cloths, Use Limitation - C. In use wet wiping cloths shall be used for one task then laundered or stored in labeled container of sanitizer solution between uses. Observed wet wiping cloths on counter and sanitizer solution at 0ppm in bucket. REPEAT.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry pans before stacking. Numerous pans and plastic containers stacked without air drying.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF. Manual Warewashing, Sink Compartment Requirements - PF. Facility currently has a 2-compartment sink. Facility must meet requirements listed in 4-301.12 or must obtain a variance to continue using 2-compartment sink for warewashing. CDI facility was given variance request.

. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils -C. Nonfood contact surfaces shall be kept clean. Observed food residue on equipment throughout kitchen and bar. Observed sticky brown liquid under equipment in bar.

3-403.11 Reheating for Hot HoldingProperly reheat all food products within 2 hrs as required by the rules. Observed queso placed into the hot holding cabinet at 45F to reheat. Product was removed and placed back into the walk in cooler. Proper reheating was discussed. Unit was not placed on a setting high enough to meet proper reheat temp requirements.

3-501.14 CoolingEnsure that all cooling products reach 45F within a total of 6 hours. Observed broth at 50F after greater than 12 hrs. Product voluntarily discarded.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensProvide proper Disclosure for undercooked items. Menu review conducted and facility serves raw oysters seasonally (not listed on menu) and ceviche (containing raw shrimp). A disclosure is needed indicated which items are served undercooked or raw such as oysters or ceviche. This may be indicated by placing an asterisk next to the food item. This asterisk should reference a statement on the menu to state "this item is served raw or undercooked or may contain raw or undercooked ingredients". REPEAT PIC is to have menus reprinted by the next inspection.

7-201.11 Separation-StorageProperly store sanitizer buckets off of the floor.

3-501.15 Cooling MethodsProperly cool food products using approved methods: in small, shallow batches, uncovered, on ice, etc. Observed chicken broth in a large container covered. Broth had been left to cool overnight and was observed still at 50F. Product was voluntarily discarded.

4-203.11 Temperature Measuring Devices, Food-AccuracyProperly re-calibrate all stem thermometers. Observed a stem thermometer measuring 0F in ice bath. Stem thermometer was discarded and digital thermometer is to be used.

. 3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed wiping cloths stored on prep surfaces throughout.

6-202.11 Light Bulbs, Protective ShieldingProperly shield all light bulbs. Observed lights over the salsa bar not properly shielded.