SALSARITAS FRESH CANTINA

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed temperatures of TCS food, see temp chart, above 41F in front reach-in and cold line. At closing food from the line in moved into the front reach in then moved back in the morning. Food from the WIC is brought out and put in front reach-in for back-up. CDI-all TCS foods from the line was discarded. TCS foods prepped today (date marked today) were sent to WIC to cool, TCS foods in prep cooler overnight were discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed broken ambient thermometer in front reach in. Provide accurate thermometers. Verification required For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 scoop handle down in sugar, tea area cabinet.

4-903.11(A)(C) Store single-use and single-service articles 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 sauce packets and single service items stored below hand sink. Unwrapped catering containers across from back door. Protect single service from contamination.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler not maintaining food <41F. Have unit serviced. Do not use until able to hold foods <41F.

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 rusted/peeling shelves in walk in. Grease build-up in grill area and on equipment adjacent to grill area. Grime build-up up on outside of ice scoop holder

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Repeat-Observed employee lunch bag being stored above customer foods during inspection. Ensure all employee foods are stored in a manner that does not promote contamination of customer foods or service items. Repeat. 1 pt.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sanitizer maintaining concentration of 0ppm chlorine during inspection. Observed multiple hotel pans stacked together while baring sticker residue. CDI - Sanitizer concentrations corrected. Hotel pans moved to dish pit to be recleaned. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream and jalapeño ranch in squeeze bottles being stored in cold line above the air curtain holding above 41F during inspection. See temperature chart. CDI - PIC able to verify both items had been in unit for less than one hour. Both items moved to WIC to rapidly cool. EHS and PIC discussed alternative holding methods to maintain food safety. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling while in a deep, covered plastic container during inspection. Observed black beans cooling while in a deep, covered container. Observed salsa cooling in main cold line. All items were cooling below expected parameters. CDI - All items moved to shallow, uncovered metal pans. Cut tomatoes moved to lowboy freezer. Salsa moved to front lowboy. Cooling hastened for all items. Repeat. 1 pt. 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 multiple squeeze bottles holding non TCS or date mark exempt items on cold line not labeled identifying their contents. Ensure all working bottles are properly labeled to identify their contents. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles 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 togo containers being stored adjacent to front handsink with no barrier to protect the containers from splash or spillage. Observed plastic togo lids being stored with their food contact surfaces exposed to contamination. CDI - PIC moved togo containers and flipped togo lids. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of employee doughnuts being stored above customer foods during inspection. Ensure all employee foods are stored in a manner that does not promote contamination of customer foods or service items. Repeat. 1 pt.

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. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed gloves being stored on handsink in back prep area during inspection. Observed PIC go to fill up water cup at front handsink. CDI - PIC removed gloves, EHS intervened before PIC could utilize handsink to fill water cup. 1 pt.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of ground beef in hot cabinet holding below 135F during inspection. PIC stated it had been there since 11:00am. CDI - PIC voluntarily discarded. 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 .

3-501.15 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 canned black beans cooling from ambient in WIC while in deep, covered and stacked containers. Beans were cooling slower than anticipated cooling rate. CDI - PIC moved black beans to ice bath in WIC to hasten cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of tomatoes being stored in direct contact with the floor during inspection. CDI - PIC moved to appropriate location. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in back prep area with deep grooves and heavy damage to the cutting surface during inspection. Repair or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored in conjunction with customer foods and single service items in back storage area. CDI - PIC moved items to appropriate location. 0.5 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection manager on duty during inspection. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slight food build up in the vegetable dicer blades. Increase cleaning frequency. Due to severity, no points deducted. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 Pico, diced tomatoes, and guacamole with tomatoes in a low boy unit at 43F. The ambient temperature of the unit was 48F. PIC stated that they had put the food items in the low boy at 11am just before opening. PIC placed the necessary food items in the WIC to be quickly cooled. REPEAT*** VERIFICATION REQUIRED*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed damaged and torn gaskets in the low boy unit on the prep line. Replaced the damaged gaskets. (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 low boy gaskets heavily soiled with food residue. Also observed WIC gasket soiled with black build up. Increase cleaning frequency. (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety No Certified Food Protection Manager was onsite during inspection. PIC on duty had a certificate that expired 8/24.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed salsa prepared from room temperature ingredients cooling in a deep plastic container since 10:30am this morning only reach 56F at 2:28. CDI: PIC voluntarily discarded salsa.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of guacamole containing tomatoes being held on serving line at 45F. PIC stated guacamole was placed on line 20 minutes prior. CDI: PIC placed guacamole in ice bath in WIC 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 For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two containers of black beans being held in WIC without date marks. CDI: PIC stated black beans were prepared this morning and date marked items. REPEAT. Points not escalated due to improvement since previous 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salsa prepared from room temperature ingredients cooling in a deep plastic container since 10:30am this morning only reach 56F at 2:28. CDI: PIC voluntarily discarded salsa.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility without test strips for measuring concentration level of chlorine sanitizer used in 3 compartment sink and prep counters. VERIFICATION REQUIRED within 10 days to ensure test strips are obtained.

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 build up on floor in corner underneath 3 compartment sink. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hand bags, sweatshirt and cell phone being stored on dry storage shelf amongst food items and equipment. Store employee possessions in a designated area away from food and equipment.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed lettuce, red salsa, and shredded chz on main line with no date marks. After further discussion with PIC it was determined that foods were just replenished earlier in the day and will be held over 24 hours. CDI PIC properly date labeled foods. -1.5 Points 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 .

4-601.11(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. EHS observed build up and debris on cooking equipment in kitchen such as hot cabinet and steamer. EHS recommends increase frequency of cleaning. -.5 Points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed sanitizer in 3 comp sink at low concentration levels. CDI PIC replenished sanitizer and tested at correct concentration. -0 points 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. EHS observed queso in WIC at 82f. PIC states that queso was made earlier this morning. CDI PIC reheated queso to 135f and cooling process was restarted. -1.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed non shallow pans of queso in WIC with lid covering container. CDI EHS educated PIC about how to properly cool foods and queso was put into ice bath with lid removed to cool properly. -.5 points 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed employee handling food with no head covering or hair restraint. CDI employee wore hair restraint. -0 points

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed an accumulation of mold on the ice machine chute.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in the prep cooler that need to have date marks so that they can be traced back to items in the cooler. All items in the prep cooler will be consumed or discarded in one day.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with a missing label. Manager corrected during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep stains that needs to be resurfaced.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and one door are missing on the dumpster.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several areas of the floor with cracks that will be difficult to clean.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee closed drink cup stored on top of ice machine storage bin. CDI - Drink was moved to drink storage area under cash register. - 0.5 -

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 chicken, black beans, and queso in the warming cabinet at the front of house below temperature threshold of 135F. CDI - All items were moved to steamer to be reheated during the inspection by PIC. - 1.5 -

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 build up on wall under 3 compartment sink. Increase cleaning frequency to prevent build up of soil/debris. - 0.5 -

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 beef and steak on the main line at the front of house below temperature threshold of 135F. Both items were moved to be reheated during the inspection by person in charge.

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 baseboard underneath the 3 comp sink. Repair as needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a number of items dated wrong due to staff member language barrier. Items were dated 2/7 and 2/3. Foods were properly dated during the inspection by the person in charge. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 chicken inside of the walk in cooler in a bulk amount cooling with the lids tightly attached. Ensure that foods are broken down in a smaller portion to cool at a faster rate. CDI- Lids were vented by the person in charge and broken down in two containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer below the 50 ppm in chlorine solution. Sanitizer was remixed during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster lids and doors opened and missing during time of inspection.

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 chicken and black beans inside of reach in warmer at the front of house below temperature threshold of 135F. Both items were moved to be reheated during the inspection by person in charge.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed rice inside of dry storage uncovered and exposed to possible contamination. A lid was attached to rice container during the inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer stored 3 comp sink at 0ppm. CDI- Sanitizer was remixed during the inspection to 100 ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 spicy salsa only drop a total of .1F in 24 minutes. Ensure that salsa is meeting proper cooling rate by breaking food down in to smaller portions. CDI- Salsa was broken down in to smaller portions during the inspection.

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 spicy salsa and sour cream above temperature threshold of 41F. Sour cream was kept inside of a squeeze bottle with the top half stored above the fill line inside of the prep container. CDI- Both items were moved to walk in cooler inside of ice bath to meet temperature threshold.

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 salsa inside of the walk in cooler in a bulk container in a bulk amount. Ensure that foods are broken down in a smaller portion to cool at a faster rate. CDI- Spicy salsa was divided in two containers.

4-501.11 Maintain equipment in good repair. Repair torn gaskets inside of the reach in freezer.

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 steak in the warmer that was hot holding below 135F. CDI-steak was put into the steamer to reheat.

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 pico and salsa cooling while covered in the reach in cooler. CDI-lids were removed from containers and foods were moved to the WIC to rapidly cool down.

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 chicken in the warmer that was below 135F. CDI-chicken was reheated to 165 and placed back into the warmer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa and cooked peppers in the WIC that were above 41F. Foods were prepared on 03/6 and 03/4. CDI-foods were discarded. Observed tomatoes on the front line that were above 41F. Tomatoes were prepped before EHS arrival. CDI-tomatoes put onto ice to rapidly cool down. REPEAT WIC down. VR will be done by 03-10-2022.

4-501.11 Maintain equipment in good repair. Observed WIC not holding temperatures of 41F. Salsa, corn salsa and pico were cooling in the WIC. CDI-Items were removed from the WIC and were placed into ice baths to quickly cool down. Once items were at temperature they were placed into the reach in cooler and freezer. PIC stated that once food is used up no more will be prepped. Any thing left over from the day will be placed into the reach in cooler or freezer or discarded if there is no room. Repair man has been called out. PIC will call EHS once the unit is working. If unit is not repaired by tomorrow morning PIC stated that facility will close until it is fixed. VR will be done by 03-07-2022

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F on main prep line, refer to temperature chart. CDI, TCS foods voluntarily discarded. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several large plastic food containers wet stacked within dish area. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster lids opened during time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the dicer stored on the clean equipment rack. CDI-The dicer was moved back to the 3-compartment sink for rewashing, rinsing, and sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans, queso, and pintos hot holding below 135F in the hot box. Also observed steak hot holding below 135 on the hot hold line. CDI-All items were moved to be reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, and corn salsa in the front 2-door reach in cooler holding above 41F. Also observed pico on the cold hold serve line holding above 41F. CDI-All items were discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counters at the start of the inspection. CDI-The cloths were removed. REPEAT.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler and the back splash behind the flat top and grill. Have cleaned.

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 burned out lighting in the hood vents. Manager will have replaced. Observed missing cove molding below the prep sink and behind the clean equipment shelving. Have repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not provided at back handsink. CDI- provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet rag stored on prep counter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed in back area.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded too strong <200ppm. CDI- Diluted.

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 Cooked chicken cooling in pans with lids slightly cracked. CDI- Moved to sheet trays.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service drink lids at hand wash with splashover from hand sink and stored with food contact surface up . CDI moved away from hand wash and inverted.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor brown/yellow build up on interior shield of ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso hot holding at 114F. CDI, PIC placed queso into steamer to reheat to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F in prep top unit, refer to temperature chart above. Per conversation with PIC stated that TCS foods had recently been prepped and placed into prep top. EHS educated PIC on cooling down TCS foods before placing them into prep top unit. CDI, TCS foods were placed in walk in cooler to rapidly cool. EHS will make a verification visit by 6/26/2020 to ensure prep top unit is properly cold holding.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salsa and raw chicken that had recently been marianated cooling in walk in cooler tightly covered. CDI, lids vented to allow air flow throughout food. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed handsink located near 3 compartment sink with active leak and a red bucket stored under pipe line to collect water draining from handsink.

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, salsa, and black beans cooling in the walk in cooler with the lids on. CDI- Lids were removed to allow for more rapid cooling. REPEAT.

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

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 food employee wash hands and used same wash hands to turn off sink knobs. CDI- Educated food employee and food employee re-washed hands. 0 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 Queso cheese lacked a date mark. PIC stated that queso cheese was prepped last night. CDI- food was dated. -1.5 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Queso cheese cooling in depths greater than 3 inches in metal pan. Also observed freshly diced tomatoes and chicken cooling with lids still on in walk in cooler. CDI- cooling chicken was reheated for hot holding, lids were removed from cooling tomatoes and queso cheese was placed in more shallow amounts. -.5 points,

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle portion of in use utensil tong in direct contact with foods on the line. -0.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pinto Beans were hot holding at <135 degrees in hot box. CDI- PIC placed food items back in the steamer to be reheated prior to being placed back inside of the hot box. -1.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee that was cutting chicken was wearing a watch. -.5 points.

6-301.11 Handwashing Cleanser, Availability - PF Hand soap was missing in women's bathroom. CDI Employee installed soap before the conclusion of the inspection.- 1point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed steak that was said to be going through prep unattended too. Ensure that foods that are in danger temperature zones are treated with priority until safe temperature zones were met. CDI- Steak was placed in walk in cooler to cool. 0 points

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was left propped opened without any protective barrier from outside. Ensure that facility is protected from insect entry. 0 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Chrloine sanitizer in both wiping cloth buckets were below 0 ppm. CDI- PIC remixed sanitizer as neeed. -.5 points. General Comment* Food employee properly inserted stake into walk in cooler. Remove trash can fromm near the area where contianers of chips are stored.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Asked employees about diseases, signs and symptoms of diseases that would require exclusion - very little information was imparted - VR required; review with employees to assure understanding of diseases, signs and symptoms is required.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Assure that food deliveries are made such that food is protected from contamination; observed bag of onions placed on floor; onions in contact with floor must be discarded - CDI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans to be holding 132F in hot holding cabinet and rice to be holding on serving line at 122F. Both properly reheated and placed back on line, CDI.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ground beef cooling in pans of approximate 5-6 inch depth; ground beef was still 112-127F in some spots at almost 2 hour mark. Ground beef was placed onto cookie sheets and ice added to cool and/or placed into pans at approximate 2 inch depth with ice to quickly cool. At 2 hours temperatures registered 47-52F. VR. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees with beard need appropriate beard guards when handling food, equipment, utensils.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels stored in bucket for re-use not to be stored in sanitizer. Must keep wet towels stored in clean sanitizer solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans and other utensils to be stacked wet. All utensils must be air-dried and not stacked until they are completely air dried.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several cutting boards to be scarred and in need of planing smooth or replacement. VR

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed center vat of 3-compartment sink being used to rinse utensils; found food debris in center vat and in sanitizing solution. Must always work from dirty to clean and not cross over processes as cross-contamination can occur. If items need to be pre-washed this must be done in wash vat, not in other vats.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust/debris on outside of food drill, at door of ice machine, and on vent of portable a/c unit. Clean with sufficient frequency such that build up does not occur.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster side doors to be open - keep all dumpster doors closed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa cooling tightly covered in walk in cooler cooling at insufficient rate to meet cooling parameters . CDI vented and proper cooling rate achieved.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid damaged and in need of replacement.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy cooler.

4-501.11 Maintain equipment in good repair. Observed torn gasket on low boy in front service area.

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

5-501.114 Using Drain Plugs - C Observed drain plug on dumpster missing.

4-502.11(A) Maintain utensils in good repair. Observed torn gasket on low boy cooler.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling in layers on sheet pan at insufficient rate to meet cooling parameters. See chart above. CDI changed cooling method.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken cooling in layers on sheet pan in walk in at insufficient rate to meet cooling parameters. CDI useed multiple sheet pans to place chicken in single layers and proper cooling was achieved.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in use in kitchen in need of replacement or resurfacing. -0 points-

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed food employee rinse cloth out at handwashing sink behind front counter. Repeat.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed inside of ice machine accumulating soil residues. Observed vegetable press soiled but stored clean and used the night prior and can opener stored as can opener stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- TCS foods shall be hot held at 135 degrees F and above. Observed chicken hot held at 100 degrees F. CDI, operator reheated chicken to required temperature.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed cut lettuce recently prepared according to PIC and placed in prep refrigerator along line to cool and hold but at 48 degrees F. CDI, lettuce voluntarily discarded by PIC.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 1 sanitizer container below required sanitizer concentration.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed 1 stack of containers wet stacked above 3 compartment sink. 4-803.11 Storage of Soiled Linens - C - Store soiled towels properly. Observed soiled towel on waste of food employee.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in a clean, dry area. Observed box of single-service artiles stored next to garbage can behind front counter.

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

2-401.11 Eating, Drinking, or Using Tobacco - C - Employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. Observed twist top water bottle stored on ice machine in kitchen.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing and be easily accessible at all times. Observed food employee rinse cloth out at front handwashing sink. CDI by instruction.

3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed storage rack with clean equipment stored next to handwashing sink in kitchen and equipment stored next to counter handwashing sink behind front counter. Operator spaced storage rack to provide at least 12 inches of clearance between handwashing sink and storage rack and removed equipment stored next to counter handwashing sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Steam N' Hold steamer unit not working according to PIC and work order scheduled.

5-501.11 Outdoor Storage Surface - C - Outdoor dumpster shall be leak proof. Observed drain plug cracked on outdoor dumpster. Repeat.

3-501.15 Cooling Methods - PF - USe proper methods to cool foods. Observed steak and chicken cooling in deep containers inside walk in cooler. CDI, operator transferred food to shallow containers and baking sheet.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Food storage cotainers containing dry ingredients that are not easily idenfifiable shall be labeled by common name of food. Observed a shaker container and container of sugar not lableed by common name of food.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Oberved wet wiping cloth stored on prep table and wet wiping cloth used to stabilize cutting board.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed 1 stack of metal containers being wet stacked. CDI, improvement made since previous inspection.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil residues accumulating near soda beverage dispsner. CDI, area cleaned while on-site.

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

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee turn off faucet with their bare hands and not vigorously rub for 10-15 seconds. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed unwashed produce stored above ready to eat foods in walk in cooler. Observed raw ground beef container stored on box of raw chicken. CDI, foods relocated for proper storage.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Date mark potentially hazardous food that is ready to eat and held for over 24 hours. Observed 2 containers of heat treated peppers and 1 open container of milk not date marked. CDI, operator voluntarily discarded foods.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at proper concentration. Observed chlorine sanitizer at sink above 100ppm. Observed a spray bottle of Windex stored over a clean apron on storage rack., CDI, operator diluted sanitizer to correct concentration.

6-202.13 Insect Control Devices, Design and Installation - C - Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, single-service articles, and linens. Obswerved Orkin insect control device located overhead of storage rack for clean linen. Relocate.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed 1 wet wiping cloth stored on storage rack near chemical storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being wet stacked on dry storage rack. Repeat. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed clean pans stored next to handwashing sink. Store single-service articles in original plastic packaging or from an approved dispenser. Observed single-service cups near register uncovered / unprotected.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed crack in can wash. Seal.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stacked wet. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 3 containers of diced tomatoes covered with lids at 50F in the walk in cooler. Leave lid off to facilitate cooling. CDI - lids were removed. Everything else in the cooler was cooling with lids off.

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

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed spatulas with hard to clean edges. 4-501.11 Maintain equipment in good repair. Observed split gasket on front reach in refrigerator.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed washing with hot water that is below 110F. All washing requires soap and hot water that is at least 110F. This includes washing buckets and the 3 compartment sink. -CDI The water in the 3 compartment sink was filled with hot water to bring the temperature up.

3-501.15 Cooling Methods - PF Observed containers of beans and chicken to be cooling stacked and covered. This is not a proper cooling method. The items were measured to be above 45F, but to still be within the cooling time limits. -CDI The beans were uncovered and moved to a freezer. The chicken was spread out on a sheet tray and iced to improve cooling. Always use proper cooling methods to cool items as fast as possible. -REPEAT

2-303.11 Prohibition-Jewelry - C Observed staff member to be wearing a ring with gems in it while handling food. Food handlers shall not wear items from the elbow down except for simple metal band rings on the fingers with no gems, in-lays, or cut-outs.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. CDI- verbal correction. Advised Manager Chris Gaydos of compliance date of January 1,2014.

2-103.11 (M) Person in Charge-Duties - PF. Per detailed discussion with manager, the current health policy does not include exposure component and reportable illness could not be explained. Employee health policy explained, manager was advised of handouts given previously and discussed. CDI- verbal correction; copy of example health policy in English and Spanish provided to operator today.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Mold build up on interior soda nozzle of single unit beverage dispenser. CDI- nozzle cleaned immediately.General comment: Discussed cleaning process for reusable customer trays with manager. Manager was advised of follow up to come in regards to rule interpretation.

I. 3-501.15 Cooling Methods - PF. Three medium sized containers of beans and a large container of chicken being cooled in the walk in cooler. Containers were slightly vented, but due to volume of food being cooled, method would not be successful per the rule. CDI- method corrected.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single service tray items and single service bags stored under drain lines at front handwashing sink. CDI- corrected.

4-202.11 Food-Contact Surfaces-Cleanability - PF. Can opener blade is damaged. CDI- verbal correction

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dust build up on surrounding tiles of HVAC vents. Cleaning is needed.