MORAZAN RESTAURANT

*REPEAT* 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Chorizo stored above Raw Mojarra in 2 Door Lowboy Unit. *CDI - PIC corrected storage order. Points deducted remain the same due to improvement. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Lidded Large Metal container of Chicken Soup prepared yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Lidded Large Metal Container of Shredded Cabbage prepped yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 2 spray bottles of chemicals without labels to properly identify the substances within. *CDI - PIC labeled 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 - Lidded Large Metal Container of Chicken Soup and Lidded Large Metal Container of shredded cabbage both prepped yesterday temped above 41F in WIC. *CDI - PIC voluntarily discarded items. 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 .

3-304.12 (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 handles in contact with Corn Flour.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee Phone stored on prep table. *CDI - PIC removed cell phone.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Pork and Raw Beef stored above box of plantains. *CDI - PIC moved the plantains. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Chicken stored above raw fish in Raw Protein Flip Top Lowboy. Raw Chicken stored above Raw Steak in WIC. *CDI - PIC had employee correct storage order on both units. For more information on food storage order 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 - Shredded Cabbage and Shredded Mozzarella above 41F in Main Flip Top Unit. PIC stated both items are pulled from WIC in the morning and are heavily used and must have risen in temp during lunch rush. *CDI - PIC placed items into WIC to be rapidly cooled. 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 .

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Squeeze bottles containing blue chemical without labels to properly identify substance within. *CDI - PIC stated items were sanitizer for cleaning tables and labeled them.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Plastic container being used as scoop for rice. *CDI - PIC removed plastic container.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet stacking of multiple metal containers stored clean.

5-205.15 Maintain a plumbing system in good repair. *Observed - Heavy leak under 3 compartment sink in need of repair. *Observed - Small leak and no hot water available at handsink next to grill due to damage caused yesterday during cleaning. PIC stated plumber would arrive onsite today in 2 hours to repair issues. EHS observed text messages corroborating this information.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Paper towel dispenser unable to dispense paper towels as the battery was dead. *CDI - PIC replaced batteries to dispenser.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- *Observed - Fried Chicken below 165F being placed into hot holding after removed from fryers. *CDI - PIC placed chicken back into fryers and heated to above 165F. Are temp chart for details.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Items in Main Flip Top Unit without date marking. PIC stated items are portioned from bulk container in WIC. EHS educated PIC that items dates must carry from unit to unit. *CDI - PIC date marked items to match dates in WIC. 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 .

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of Chlorox and Spray bottle of surface cleaner without labels to properly identify toxic chemicals within. *CDI - PIC labeled items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed document showing proof of training on the employee health policy agreement. *CDI - EHS provided employee health policy agreement. PIC had all current employees read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - 2 metal containers of Raw steak stored directly above RTE foods in WIC. *CDI - PIC placed Raw items onto lower shelf to correct storage order. For more information on food storage order 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 - Pickled Cabbage in small flip top above 41F. PIC stated unit stopped working this morning and their plan was to move items back and forth from WIC to broken unit every hour to try and maintain temperature. PIC placed all items into WIC and will no longer use broken unit. PIC may use nearby 2 Door Lowboy unit in front of raw flip top unit. A verification visit will be conducted within 72 hours to verify that the unit has been repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- *Observed - Spray bottle with blue surface cleaner stored above raw onions without label To properly identify contents within. *CDI - PIC removed item from being stored above food items and labeled item.

*REPEAT* 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Raw Beef thawing under running water that had a temperature of 84F. Water shall be 70F or less when being used to thaw items under running water. *CDI - PIC placed item in WIC.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. *Observed - Ice Scoop stored on top of ice machine. *CDI - PIC placed scoop into dish machine and then into clean metal container and stored on top of ice machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of plastic containers above prep table across from dish machine. *CDI - PIC pyramid stacked containers to allow for proper air drying.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- *Observed - Batteries dead for establishments Max/Min Thermometer for testing dish machines sanitizing temperature. PIC had no batteries available to replace. A verification visit will be conducted within 10 days to ensure establishment has a working Max/Min Thermometer. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Test Strips that were unable to measure Quaternary sanitizer at 3 compartment sink accurately. A verification visit will be conducted within 10 days to verify that establishment is in possession of quaternary test strips that can accurately measure sanitizer concentration.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. -Observed raw hamburger beef stored above raw shrimp in a lowboy unit. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 refried beans not meet cooling parameters after cooling overnight in the WIC. Observed beans at 45F this morning. PIC stated beans were cooked last night at 10pm. -CDI- PIC voluntarily discarded the beans. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed house-made ranch in lowboy unit without date mark. PIC confirmed with chef that the ranch was prepared yesterday, using milk. -CDI- PIC properly added date mark to item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 refried beans not meet cooling parameters after cooling overnight in the WIC. Observed beans at 45F this morning, stored in a deep cooking pot in the WIC. PIC stated beans were cooked last night at 10pm. -CDI- PIC voluntarily discarded the beans. 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 (A), (B), (C ) Use approved thawing methods. Pf -Observed raw chicken thawing under running water at 83F. Observed internal temperature of chicken at 60F. -CDI- PIC moved raw chicken to WIC for proper cooling methods. EHS explained to PIC that, during the summer months, the cold water out of the faucet will likely not reach 70F or below. EHS discussed alternative thawing methods (thawing in WIC).

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed no batteries in dish thermometer for high-temperature sanitizing dish machine. -CDI- During inspection, PIC obtained batteries and EHS observed functioning thermometer by the end of the inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility without any employee health agreement or training procedures during inspection. CDI- EHS provided PIC with employee health agreement. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp above cut RTE vegetables. CDI- PIC moved shrimp underneath veggies. REPEAT. (3) For more information on food storage order 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 cut tomatoes, queso fresca, cut cabbage, and sour cream held above 41F. 3-day VR required for long term compliance. Risk control plan will be implemented if no improvement is observed. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed two bottles of cleaner by dish machine unlabeled. CDI- PIC labeled bottles. (0)

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 containers of flour, sugar, and various bottles of sauces unlabeled. CDI- PIC added labels to working containers. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous dishes being wet nested. REPEAT. (0.5)

4-501.11 Maintain equipment in good repair. Observed hood vents torn apart and in disrepair. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with cuts through the middle of board from use. CDI- PIC discarded cutting boards. (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 walls around grill area and make table soiled with food residue. Increase cleaning frequency to avoid accumulation of residue and debris. 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 cardboard being used in WIC to line floor. CDI- PIC removed cardboard. (0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use hand sink to pour out coffee and add water to coffee pot. CDI..EHS educated staff on use of hand wash sink, EHS had employee pour out water

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bananas stored beside raw chicken, Also observed raw beef stored with cook chicken. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored on top of pico. CDI Items were moved and properly stored. WIC is very small EHS has allowed facility to store raw meats on bottom shelf as long as the items are covered and in separate bins. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 fried chicken stored above steam table below 135F .CDI facility discarded chicken. Chicken was cooked in AM facility opens at 8. CDI chicken was voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and cabbage above 41f. Please see temp chart. REPEAT. CDI items were sent to WIC to cool. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored in RIC in stand water.CDI EHS has facility to clean out the bottom of RIC add the food back, EHS checked both RIC after about an hour, bottom of RIC still dry. Also observed box of food on floor in WIF.. CDI box was moved to shelf. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded cabbage and lettuce stored in water in prep unit. CDI.. Items were voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed cut and uncut avcado stored in prep unit with stickers still in place.

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 container of sugar with a cup stored inside. CDI.. Cup was discarded

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

5-205.15 Maintain a plumbing system in good repair. Observed pipe leaking by hand sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken flautas over stacked in container, top layer 45F, bottom layer 40F. CDI- PIC removed top layer of flautas and voluntarily discarded 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 .

3-501.13 (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 tilapia in reduced oxygen packaging not opened prior to thawing under refrigeration. CDI- PIC voluntarily discarded tilapia.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left ajar during inspection. CDI- PIC closed door.

6-303.11 Provide required lighting intensity. Observed low light intensity in walk in freezer (2 foot candles) PIC stated he will repair by next inspection.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed team member who handles both raw and ready to eat foods on the main line place steak on the grill and change gloves without a handwashing in between and touching ready to eat tortillas CDI- Educated during the inspection. PIC had team member to rewash their hands.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored inside of prep unit over the fill line at a temperature of 53F. CDI- Shelled eggs were discarded during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no foods inside of prep unit with dates attached to specify the days foods were prepared. CDI-Foods were labeled during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical in secondary spray bottle without label attached. CDI- Labeled during the 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 foods stored in the walk in cooler attempting to cool in bulk amounts. Ensure that foods are vented or broken down in to smaller portions to cool at a faster rate. CDI- Refried beans were vented and divided in smaller containers.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice wand stored directly on card board. 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 ice scoop handles making contact with ice in ice bin. Both were removed during the inspection.

5-205.15 Maintain a plumbing system in good repair. Observed pipes under the 3 comp sink leaking water. Recommend to repair. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC could not locate written procedures for vomiting and diarrhea cleanup. CDI, sample procedures emailed in English and Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 container of salsa verde not date marked prepared 4 days prior according to PIC. CDI, salsa voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed beef thawing out in kitchen. Observed meat thawing at prep sink under running water at 86 degrees F. CDI, items relocated to walk in cooler to thaw and proper thawing methods discussed with PIC.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a large container of sugar 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 bus tub of banana stored on ground in walk in cooler

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup of soiled equipment on clean drain board of 3 compartment sink and around 3 compartment sink.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC could not provide written procedures for vomiting and diarrhea cleanup. CDI, sample procedures emailed in English and Spanish For more information please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed container of raw shell eggs stored over vegetable in prep refrigerator. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pan of recently fried chicken held on counter at 128 degrees F. CDI, chicken refied to greater than 165 degrees F and placed in warmer. Improvement made since previous inspection. Points not escalated today. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed open container of milk and ham not date marked. Observed container of ground beef with prep date of 3/22.CDI, foods voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of salt not labeled.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pair of tongs and food particles in the hand sink by the grill. Observed a metal pan placed in the hand sink at the bar. CDI: all items removed. -1-

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 fish and raw pork stored over ready-to-eat TCS foods in the walk in cooler. Per PIC, items we placed there temporarily while one of the units is being fixed before inspection started. EHS discussed with PIC about storage order even it is temporarily. CDI: items rearranged. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with food debris on the blade. Per PIC, can opener has not been used today. CDI: can opener placed in the 3 comp sink to be w/r/s. -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 refried beans sitting out at 130F and a metal pan of cooked beef at 87F. Per PIC, items were placed there to have easier access when orders come in. CDI: beef was taken into the walk in cooler to cool and PIC decided to reheat the refried beans back up to 169F. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a red bucket of chlorine sanitizer placed on prep top surface. CDI: bucket moved to bottom of cart. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee women’s vitamins stored commingling with food on top shelf of the island counter in the dish pit. CDI: vitamins were removed and placed with employee belongings. -1-

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 salt container, squeeze bottles of coconut milk, and oil unlabeled. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets of prep reach in units. Recommend to replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed pipes under the 3 comp sink leaking water. Recommend to repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods stored inside of the prep unit such as recently marinated shrimp and chicken above the temperature threshold of 41F. CDI- Items were moved to walk in cooler to fully cool. 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored inside of prep unit over the fill line at a temperature of 48.8F. CDI- Shelled eggs were discarded during the inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cream stored inside of the walk in cooler with a date of 5/26/22. Ensure that foods are only kept for 7 days with the first day being the day food was prepared. CDI- Cream was discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals placed in secondary spray bottles without label present to identify the products contents. Bottle was labeled during the 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 recently prepared foods placed directly inside of prep unit without prior cooling. Ensure that foods are cooled before using open air environment equipment such as the prep unit. Marinated shrimp and chicken were moved to walk in cooler during the inspection to fully cool.

3-501.13 Use approved thawing methods. Observed cheese thawing inside of a prep sink not submerged with water at a temperature of 75F. When thawing of foods is being conducted ensure that the food is fully submerged with water at a temperature of 70F or less. Ice was added to the sink to maintain temperature of 70F or less and fish was fully submerged with ice. During the hotter months, ensure that water meets the temperature requirements to comply with the food code requirements.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, observed employees without hats and hairnets present. Ensure that any employee engaging in food preparation is wear hair restraints.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No thermometer present to measure min/max temperatures.

5-501.116 Cleaning Receptacles (C) Observed a large amount of grease build up around grease trap area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Ensure that employee items are not stored in a manner that prevents possible contamination. Observed employee cell phone stored directly on prep station during the inspection. CDI- Employee cell phone was moved during the inspection.

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 refried beans drop 0F in 20 minutes between the two temperatures. It was determined that refried beans were not going to meet cooling due to the beans being stored in a bulk amount with the lid tightly closed. CDI- REHS and PIC converted the foods into smaller portions and allowed foods to vent by removing lids.

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 . All time and temperature controlled foods for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed fried chicken on a cart at a temperature of 102F. CDI- Chicken was placed on sheet pan in walk in cooler to quickly cool down below temperature threshold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as shrimp inside of prep unit at a temperature range of 43F. Items were moved to walk in cooler to cool fully below 41F. 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs stored inside of prep unit over the fill line at a temperature of 59F. Shelled eggs were discarded during the 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 bulk container of refried beans placed inside of the walk in unit with the lid tightly attached. Refried beans are not on track to meet cooling parameters. Beans during the inspection was broken down in to smaller portions and properly vented to cool at a faster rate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Ensure that dishes are stacked pyramid style to allow air flow. Pans were restacked during the inspection by PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two dumpster doors left open. Keep doors closed to prevent a possible harborage or attraction of pests. Dumpster door closed during the inspection. 5-501.116 Cleaning Receptacles (C) Observed a large amount of grease build up around grease trap area.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Food establishment has options including ceviche and undercooked fish without a letter present to show these foods have been properly frozen to a temperature stipulated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as salsas inside of prep unit at a temperature range of 43-45F. Items were moved to walk in cooler to cool fully below 41F.

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 two large pans of popusa mix prepared and labeled 10/19/21 found in the walk in the cooler. Popusa mix was discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals placed in secondary spray bottles without label present to identify the products contents. Bottle was labeled during the 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 bulk container of refried beans placed inside of the walk in unit. Item has been cooling around 5 hours. Refried beans was moved into two separate containers to cool at a faster rate and meet cooling. Refried beans initially had a temperature of 44F.

3-501.13 Use approved thawing methods. Observed tilapia thawing inside of a prep sink not submerged with water at a temperature of 75F. When thawing of foods is being conducted ensure that the food is fully submerged with water at a temperature of 70F or less. Ice was added to the sink to maintain temperature of 70F or less and fish was fully submerged with ice. During the hotter months, ensure that water meets the temperature requirements to comply with the food code requirements.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Ensure that dishes are stacked pyramid style to allow air flow.

5-501.17 Provide a covered waste bin in female restrooms. No covered trash can observed during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Keep doors closed to prevent a possible harborage or attraction of pests. Dumpster door closed during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan with dish soap stored inside of hand washing sink. Ensure that hand washing sink is used for hand washing only. Sink beside hand washing sink is a dump sink only. All cups/glasses must be taken back to dish area to be fully washed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Concentration at 3 comp sink only tested for 100 ppm. Ensure that hand washing sink using quat has a concentration of 200-400 ppm. Air gap found in the line by manager. (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 some foods in bulk containers attempting to cool such as chicken. Observed previously cut vegetables being placed inside prep unit. Ensure that employees are placing these items in rapid cooling equipment to meet cooling parameters. Foods were placed inside of walk in unit and spread out to allow proper air flow. (CDI)

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 utensils handles making direct contact with food inside of ice bin. Removed during the inspection.(CDI)

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed dishes left wet stacked. Food establishment shall implement pyramid stacking to combat issues with air drying. Example given during the inspection.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed employee washing silverware in hand washing sink closest to grill. Handwashing sinks may not be used for purposes other than handwashing. CDI - Employee was asked to wash utensils in dish pit area. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar equipment stored in handwashing sink in bar area. CDI - Equipment was removed. -1 point-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed numerous pans and containers of food in walk in cooler without protective coverings or wrappings. PIC was instructed that food in cold holding must be protected from contamination. CDI - Covers were provided. -REPEAT- -3 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at three compartment sink with a concentration of 0ppm. CDI - PIC drained sanitizer and refilled with sanitizer with a concentration of 200ppm. -1.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance. PIC identified the contents to be sanitizer. CDI - PIC labeled spray bottle with name of contents. -0 points-

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 go between handling raw food and ready to eat food without hand wash between glove changes . CDI instructed employee before ready to eat food was contacted and had him wash hands and then change gloves. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw foods over ready to eat foods in numerous prep units . CDI reordered storage. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed beans , chicken and ground beef in walk in cooler with no protective lid. CDI covered containers.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed dish machine not reaching appropriate hot water sanitizing temperature . Repeat violation. CDI facility can wash in machine and sanitize in three compartment sink . Techinician dispatched. 10 day verification required.

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 pastelitos cooling in improper ice bath and stacked in multiple layers. CDI demonstrated one layer technique with sheet pan proper cooling achieved. Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in dish machine area. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed dish machine in need of repair to reach proper sanitization temperatures.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine not reaching proper temperature . Advised that machine could be used for washing but dishes must be sanitized in three compartment sink . 10 day verification required.

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 two crates of chicken tamales cooled from last night still at 63 degrees F and 73 degrees F. CDI cooling window missed products discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit 5 holding salsa at 61 degrees. CDI discarded and took unit out of service. 10 day verification required.

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 tacos , tamales , and Pastelis labeled improperly. CDI allowed date marking for correct date since employee who prepared products could verify when products were made.

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 tamales cooled in walk in cooler wrapped in aluminum foil and stacked in crates 6-7 layers deep not allowing air flow for proper cooling. CDI cooling window missed products discarded. Advised on proper cooling techniques.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer missing in prep unit 5. 10 day verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live cockroach and several egg cases .

4-501.11 Maintain equipment in good repair. Observed prep unit 5 not maintaining proper temperature and dish machine not reaching proper temperature for sanitizing. 10 day verification required.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility using QAC sanitizer without test kit to measure concentration of QAC sanitizer. 10 day verification required.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed rear hand wash would not exceed 83 degrees. 10 day verification required.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed ground beef and whole beans improperly reheated . CDI Reheated both products to proper temperature since they had not been in place for greater than 2 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken sitting on shelf at 77 degrees and tilapia on stove being held at 119 degrees. CDI moved chicken to walk in to cool and tilapia discarded and new product cooked.

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 chicken wings in prep unit 1 dated 01-31 CDI discarded. Observed tamales de elote in pre unit dated 02-08 while container in walk in dated 02-01 CDI changed to appropriate date.

3-501.13 Use approved thawing methods. Observed meats sitting out on rack to thaw. CDI moved to walk in to thaw.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit 2 and 5. -0 points-

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 in need of cleaning due to build up of food debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door missing on dumpster . -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 toilet room door in mens room in need of replacement. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Only certification provided expired in April 2019.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw steak stored above cooked empanadas inside down stairs walk-in freezer. CDI: storage order rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Unwashed produce stored above RTE foods inside walk-in cooler. CDI: storage order corrected.

General Comment: 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed asterisk beside ceviche on menu indicating that this product is served undercooked. According to manager ceviche is served fully cooked. Advised to remove asterisks from menu. CDI: process started of marking out asterisks.

Repeat: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Chemical spray bottle found unlabeled. CDI: by labeling 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Bleach sanitizer in spray bottle and bucket > 100ppm. Quat sanitizer at 3-comp sink made up too strong > 400ppm. CDI: all sanitizer was diluted and corrected to proper concentration.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw fish inside bottom of seafood reach-in cooler. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods uncovered inside walk-in cooler. CDI: by covering. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed veggies stored above RTE foods inside walk-in cooler. CDI: storage order rearranged.

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 large pan of whole beans at 61F and a large plastic container of salsa picante at 57F that had cooled overnight improperly. CDI: both products were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside undercounter reach-in cooler salsa at 48F, cheese sauce at 51F, chorizo at 51F, ceviche at 53F, and cooked shrimp at 53F that had been in cooler overnight. Observed different types of pupusas including bean, cheese, and pork inside cooler drawer at 46F. CDI: all foods were removed and discarded. Technician called. VR by 5/25/19

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in spray bottles too strong exceeding 200ppm and quat sanitizer at 3-comp sink > 400ppm. CDI: all solutions were diluted to proper concentrations.

General Comment: 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 whole beans and salsa inside walk-in that had cooled improperly in large batches and covered. CDI: products were discarded. Cooling procedures reviewed and discussed.

General Comment: 3-501.13 Use approved thawing methods. Observed box of raw chicken thawing on shelf downstairs next to walk-in freezer. Chicken brought upstairs to put inside walk-in cooler.

General Comment: 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 drains between fryer and flat top grill and drain next to ice machine with standing water and not draining properly.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present. Certified manager showed up at end of inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. When entering the kitchen, observed employee touching salad with bare hands. CDI: salads were discarded; education provided; gloves donned.

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 pupusas in flip top dated 2-6-19, beans dated 2-6-19 and chicharron dated 2-5-19 inside walk-in cooler, and pupusas in cooler drawer dated 2-6-19 all expired 7 days. CDI: all products were discarded. z

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food stored on the floor inside walk-in cooler.

General Comment: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on seafood prep cooler and main prep cooler.

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

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw sausage stored above cooked/ready to eat foods inside undercounter cooler. CDI: storage order rearranged. Observed unwashed produce in box stored above prepared and washed produce inside walk-in cooler. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple containers of food uncovered inside walk-in cooler. CDI: food covered.

Repeat: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Observed ice machine interior with build-up. CDI: cleaned during inspection. Remove date labels from outside of pans.

Repeat: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink too strong for FCS > 400ppm. Observed bleach sanitizer in spray bottles too strong for FCS > 200ppm. CDI: all sanitizer was changed and corrected to proper strength.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large batch of chicken soup cooling at room temp on the counter. CDI: soup separated into 2 containers and stored inside walk-in freezer.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet stacked on back shelf.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door open to dumpster and grease receptacle lid open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minimal trash on ground at dumpster area. Clean

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside ice machine around chute and deflector with build-up. CDI: ice machine cleaned thoroughly during inspection.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken in metal pan that had been left out this morning after cooking at 99 deg F. CDI: discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer too strong above 200ppm at 3-comp sink and spray bottles. CDI: by diluting to proper concentration (50-100ppm).

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 improperly in large batches inside tall plastic containers. CDI: salsa was separated into shallower pans and placed on ice baths.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly presence. Observed less flies on this inspecton and back door was closed; Improvement noted.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths hanging on employee's aprons. Observed wiping cloths under cutting boards. Observed bleach sanitizer buckets at 10ppm. CDI: corrected to proper concentration.

General Comment: 3-302.15 Wash fruits and vegetables prior to use. Observed stickers remaining on avacadoes at prep station.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet stacked on back shelf.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in and prep coolers. Observed 2-door reach-in cooler not working. No food stored inside. Observed prep cooler not working stored outside at dumpster area. Remove or repair all non working equipment.

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 several employees turning faucet handles off with bare hands after washing. CDI: addressed with PIC and corrected. 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 start work duties without washing hands first. CDI: addressed with PIC and corrected. Observed employee handling food then go to handle clean dishes without handwashing. CDI: employee corrected and hands properly washed.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee filling container up with water at handsink. CDI: addressed with PIC and corrected.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and chicken stored above ready to eat foods inside bottom of flip top cooler. CDI: storage order rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee at cook station crack raw egg then proceed to touch ready to eat foods without changing gloves and washing hands. CDI: addressed; employee washed hands and changed gloves. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several TCS food items uncovered inside walk-in cooler. CDI: all foods were covered.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw chicken only cooked to 150 deg F. CDI: reviewed final cooking temperatures; chicken was reheated on grill to 208 deg F.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date labels on tamales, salsa verde, and fried chicken wings inside walk-in cooler that were made yesterday. CDI: properly date marked. Observed inside bottom of reach-in cooler chicken wings and bbq pork made yesterday not dated. CDI: properly date marked. 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 carne with 7 day expire date inside walk-in cooler. CDI: discarded.

General Comment: 3-501.13 Use approved thawing methods. Observed several packets of food thawing in standing water stored in containers on floor underneath handsink.

Repeat: 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 food thermometer available. Facility has several thin masses of food including chicken, steak, etc. Return visit needed by

Repeat: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. Repair broken fly fan at back door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area due to door being propped open.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods and drink mixes inside walk-in cooler stored on the floor. Observed a large container of tortilla chips and 2 boxes of whole tomatoes stored on kitchen floor. CDI: all items removed off of the floor.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths stored on prep surfaces that were not in use.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking pans on dish shelf in kitchen. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans stored on dish shelf with date label tape still attached.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in and prep coolers in kitchen. Observed low boy reach-in cooler not working inside kitchen. No food items were stored inside.

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one side door open to dumpster. Observed grease container lid open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash accumulation on ground at dumpster area. Observed broken prep cooler stored at dumpster area with lid open and standing water inside.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones being stored on prep table.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored improperly on kitchen counter. CDI: drinks discarded.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink reading 50ppm. It was determined sanitizer is coming out improperly out of dispenser. Ecolab was notified. Facility will use high temp dishmachine until sanitizer dispenser is repaired. Return visit required by 5/31/18

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed mutiple food items inside walk-in, small flip top, and cook line sandwich prep cooler holding TCS foods above 45 deg F (see temp chart). CDI: by voluntary disposal of food products. Foods that were in temperature complainace were moved to other working coolers and walk-in freezer. Foods that were in cooling stage were transferred to walk-in freezer to complete cooling phase. Return visit required by 5/31/18

Repeat: 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 pupusas in cooler drawer without a date. Observed foods including chorizo, ground beef, pork, ham, and yuca inside 2-door undercounter reach-in without a date. CDI: by properly labeling.

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 chicken, beef, and beans cooling in large batches at least 6" deep. CDI: by separating into smaller batches, stirring, and placing inside walk-in freezer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no food temperature thermometer available for checking food temperatures. Return visit required by 5/31/18

General Comment: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly presence in kitchen.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods including bananas, pork shoulders, and drink mixes stored on the floor inside walk-in cooler. Observed 2 containers of pupusa mix cooling that was stored on kitchen floor.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in bucket at 0ppm. CDI: corrected to 50ppm.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on dish shelf.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn cooler gaskets throughout facility. Observed 4 reach-in prep coolers not functioning properly inside kitchen. Observed walk-in cooler not working properly. Maintenance on site for repair.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed condensation leak in kitchen due to AC not working properly. Maintenance on site for repair during inspection.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink measuring at ~0ppm. Upon inspection, fill line had risen above concentrate in container. CDI by submerging fill line and three comp began reading at proper concentration. New PIC warned that repeat offence on next inspection will result in INTENT TO SUSPEND.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of tomatoes measuring above 45F in flip top cooler. CDI by voluntary discard.

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 container or pico and container of beans in walk in cooler with no date label. CDI by dating with proper date.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas in bustub stored on floor of walk in cooler.

4-501.11 Maintain equipment in good repair. Observed broken handle on rice cooker and broken gaskets throughout facility.

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.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloths stored in handsink in dish area and utensils stored in handsink on cook line. CDI br removal of items.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink measuring at ~0ppm. Upon inspection, EHS identified that no sanitizer concentrate was being drawn through the line. CDI by submerging hose into sanitizer concentrate. After correction, sanitizer was measuring at proper concentration.

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 one container of chicken in walk in cooler dated 12/20. CDI by voluntary discard.

4-501.11 Maintain equipment in good repair. Observed rice cooker with broken handle.

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 heavy damage to wall of hallway leading to basement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large metal container stored in the front bar area

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large mixer stored as clean with salsa debris still present on the blade surfaces. This item must be thoroughly cleaned after each use. EHS had PIC remove the item for reprocessing through the three compartment sink and the dish machine. REPEAT VIOLATION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles containing bleach not labelled. All chemical spray bottles must be clearly labelled as to their contents. Item was relabelled during inspection. 7-201.11 Store toxic materials to avoid contamination. -P Observed a spray bottle of degreaser stored on a prep sink. Degreaser should not be stored on or over areas where food prep occurs, as any chemical spill or leak will contaminate food products used in these areas. CDI by EHS relocating the bottl eof degraser to a nearby, lower shelf for storage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottles with faded labelling. Items had been labelled but had begun to fade. Keep sauce and oil bottles labelled, re-labelling as needed.

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 several kitchen staff workers storing wet wiping cloths on aprons as they walked around the kitchen. These wiping cloths must be returned to sanitizer containers to prevent cross contamination, as well as to drastically reduce the likelihood that staff are wiping their hands on wiping cloths in lieu of proper handwashing.

4-502.11(A) Maintain utensils in good repair. Observed several chipped/damaged lexan containers used for food storage. 4-501.11 Maintain equipment in good repair. Observed multiple prep units with broken/split gaskets. Observed rice cooker with damaged handle

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility quat strips wet and unable to measure concentration of quat sanitizer in the three compartment sink. Facility must acquire viable strips by EHS return visit date of 10/9/17

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 heavy wall damage on the hallway leading down to the basement.

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 dish washer handle dirty dishes and try to handle clean dishes without washing hands and changing gloves. CDI by intervention and instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fries stored on top of raw beef. Observed raw shell eggs stored over produce. Observed raw chicken stored over bananas in walk in. CDI by correcting storage order.

| '41|4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink measuring at 0 ppm. CDI by switching from Quat to chlorine and manually mixing the concentration to proper strength. facility will call ecolab to service the dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items measuring above 45F (see temp chart). CDI by removal to freezer for rapid cooling. Walk in cooler was measuring above temp at beginning of inspection but was back down to proper temp at end. PIC and employee instructed to limit time with walk in door open to maintain temperature.

7-201.11 Store toxic materials to avoid contamination. -P Observed can of spray paint stored above food in dry goods area. CDI by removal to proper storage location.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of oil and sauces with no labels.

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 food stored on floor of walk in cooler.

4-501.11 Maintain equipment in good repair. Observed broken handle on rice cooker.

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

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 freezer floor.

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 dish washer handle soiled utensils then handle clean. Stopped, educated and PIC directed.. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee washing hands and using hands to turn off faucet knobs. Use paper towel or some barrier to prevent contamination of hands. Demonstrated. -2pts-

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw beef stored above fish and shrimp in reachin cooler. Observed raw eggs stored above bananas and onions stored below raw chicken and unwashed vegetables stored above washed vegetables in walkin cooler. Rearranged all. REPEAT -3pts-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans at 128F in hot well. Reheated on stove to 171F+. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed flip top prep unit across from griddle not properly functioning. Foods were holding between 45F and 55F, including taquitos, cheese, chicken, guac, pico, tomatoes, etc. All product was removed and placed in walkin cooler to rapidly chill. Service provider was contacted and arrived during inspection. Do not use this unit until it's properly functioning. Facility will use smaller prep unit for lunch rush. Return visit required. -1.5pts-

3-501.13 Use approved thawing methods. Observed shrimp sitting out on prep table thawing. Advised they could use refrigerator or running cold water. They moved to walkin cooler. -.5 pts-

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 bananas, container of onions on floor of walkin cooler. Move to shelving. Observed bag of rice on floor in small dry storage area. Move to shelving. -1pt-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at hot line is deeply etched and in need of replacing or replaning. 4-501.11 Maintain equipment in good repair. Observed large containers used for rice and sugar with broken lids. Replace lids. -0pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed throughout. Clean the handles of the refrigeration equipment, the thermometer, the shelving in the walkin cooler and the side of the grill where grease has accumulated. -.5pt-

•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 floor grouting needed in various spots in the kitchen. Observed baseboard needed in bar area. Observed wall damage at 3 comp sink, by can wash and at back door. Remove old caulk from behind the dish machine and 3 comp sink and reseal. -0pt-

6-303.11 Intensity-Lighting. Replace the burned out ceiling light in women's restroom to provide adequate lighting. -0pt-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Menu has tilapia (mojarra) with an asterisk to indicate the item may be served raw or undercooked. PIC is to provide documentation that the fish offered is parasite free or discontinue offering the fish undercooked. VR- original 12/2 verification date will be maintained. Facility is to continue temporarily not offering the fish undercooked until this paperwork can be provided. REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chorizo stored on shelving aboved ready to eat cheeses and vegetables inside the walkin cooler and on shelving on top of tortillas inside a prep cooler. CDI by moving to the correct location. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer at the correct concentration in between uses. Observed one sanitizer bucket at 0ppm (chlorine). CDI by repreparing at 100ppm. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside grease container lid left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old pieces of unused equipment stored in the dumpster enclosure.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee personal coat stored inside a box of onions and plaintains. Observed another employee coat stored hanging on dry food storage shelving inside the basement.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC onsite at arrival, employee acting as the PIC stated that of the two posted certificates, one employee was not there and they had not met the other employee who's certificate was posted. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Facility has had several repeat violations indicating a pattern of non compliance associating with food protection and separation. Also demonstrating failure by the PIC to to ensure employees are complying with proper handwashing (D), (F) use of a calibrated thermometer to check food temperatures, (K) prevention of cross contamination and (M) ensuring food employees are informed of the employee health policy. VR- corrective action must be noted within 10 days.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed new employee acting as the PIC while the PIC was out on vacation unaware of an employee health policy and no signed documentation for this employee available. VR- provide within 10 days.

\2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee cup of water stored on top of a box of single service cups in the basement.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees changing gloves without washing hands in between. CDI by correction and re-directing to the handsink for proper handwashing.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap able to be dispensed at the cook line handsink. CDI by unclogging to allow for proper dispensing of the soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dishroom handsink and the womens restroom handsink. CDI by providing.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf The only records provided for the fish was an invoice for the tilapia with no indication of parasite destruction. CDI facility to immediately stop offering fish undercooked until a parasite free fish can be provided. VR- asterisk must be removed from fish on the menu.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over uncovered raw pork, raw chorizo stored over cooked shrimp, raw eggs stored in the prep cooler to drag over ready to eat shredded cheese and sour cream. CDI by rearranging to allow for proper storage. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a container of washed produce stored inside a box of unwashed produce. Observed unwashed stored over washed produce. VR- Correct within 10 days. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several items left uncovered during storage, including but not limited to: salt and sugar in the bar, flour in the basement, raw meats in the prep coolers, cooked foods in the prep cooler, peeled bananas, etc. VR- cover all foods during storage within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked beans used for pupusas stored on the counter for 2 hours since cooking at 90F. CDI by voluntary disposal.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date label on the empanadas. Observed no date label on containers of shredded chicken. CDI by labeling any products prepared within the last 24 hours and discarding any other products.

7-201.11 Store toxic materials to avoid contamination. -P Observed a large bucket of bonding adhesive stored with buckets of food product in the basement. Observed pledge stored with gloves in the front wait staff area. CDI by removal.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed cold holding equipment missing internal air thermometers. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility has no stem thermometer available for checking temperatures. VR- provide within 10 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils, containers of flours, spices, etc not labeled. CDI by labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several buckets and containers of spices stored on the walk in cooler floor. Observed boxes of plaintains stored on the walk in cooler floor also. VR- placed onto shelving within 10 days. 3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed a bottle of soda stored inside the large ice machine used for customers drinks. CDI by removing and dumping out ice.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wiping cloth bucket at 0ppm (quat) and chlorine. CDI

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed the ice scoop used for the large ice machine stored on top of the ice machine with a sticky build up. Observed the ice scoop used for the front wait station with the handle down in the ice. CDI by removing the handle out and removing the large ice machine scoop to be re-washed and properly stored.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility has a quat sanitizer to dispense at the 3 comp sink but no employees were able to locate any other test strips besides chlorine test strips. VR- provide within 10 days.

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

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. Clean the grease droplets coming down from the hood system, clean the wall near the flat top grill with grease build up. Clean the dust build up from the ceiling vents in the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vitamins and cell phone stored with a tortilla press, oil, etc. CDI by removing. The current score shall not be moved, blocked or altered, doing so may result in permit action. After all violations have been corrected a re-inspection may be requested at 704-336-5100. All repeat violations are subject to full point deduction. All violations marked with a VR must be corrected within 10 days or an intent to suspend may be issued.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed container of plantains soaking in water uncovered in the walk in cooler. Observed a frozen crab unprotected in the freezer. Insure that food products are kept covered/protected while in storage. CDI by PIC placing a lid on the plaintains, and placing the crab into a container. REPEAT VIOLATION 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed pickled onions and washed lettuce stored underneath of unwashed produce in the walk in cooler. Insure that raw produce is stored below ready to eat produce. Items were rearranged by PIC. REPEAT VIOLATION Verification that steps are being taken required by 9/22/16

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade heavily soiled with debris. EHS demonstrated to staff how to easily disassemble the NSF can opener for cleaning. Item was placed aside for cleaning by the PIC. Insure that staff are regularly cleaning the can opener after use. REPEAT VIOLATION Vr required by 9/22/16

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in a reach in cooler at temperatures above 45F. Items were isolated to the left hand side of the cooler, right hand items were observed within temperature range. Items observed noncompliant were discarded by the PIC, items on the right hand side were moved to a different cooler, PIC created work order for maintenance on the cooler. Insure that temperatures are checked consistantly before food is used, to insure that equipment is properly working. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored on the floor of the walk in cooler. Facility has overpacked the capacity of the racks in the cooler. REPEAT VIOLATION

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of resurfacing/replacing.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed construction debris and excess equipment stored behind the walk in freezer. Insure items are removed as they provide pest harborage. 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 walls in disrepair in the stairwell area to the basement. 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 onion skins and other debris on the floor of the small dry storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dish area handsink at the beginning of inspection. Paper towels must be kept stocked at handwash sinks. CDI by PIC providing towels.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several items in freezers stored without lids/cover over top of the product. Insure that when items are in storage that they are kept protected from the environment by wrapping or covering the product. CDI by PIC covering item 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above washed salad greens. Insure that ready to eat foods such as salad greens are not stored on the raw produce side of the walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mixer blade stored as clean with frijole residue on the food code surfaces. Insure that the mixers are thoroughly cleaned before storage. CDI by PIC removing item for cleaning. 4-602.11(E)(4) Interiors of equipment such as ice machines shall be cleaned at such a frequency that precludes the build up of debris. Observed ice machine shield soiled with pink residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef stored too high in flip top cooler to maintain less than 45F temperature. Items were observed to be 48F,

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple items stored on the floor of the walk in cooler and the walk in freezer in the basement. Items must be stored at least 6 inches off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Racks in the walk in cooler observed accumulating heavy amounts of debris. Racks should be maintained clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed extensive wall damage in the basement area steps. 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 standing water in the basement, observed sauce/food debris build up on walls throughout kitchen area. Observed salsa spilled on the outside of the mens restroom.

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 worker grab tortillas with an ungloved hand after they were taken off the grill. EHS instructed employee and management that the employee must wear gloves when contacting the prepared tortillas. CDI by employee washing hands and putting on gloves, and reheating the touched tortilla to 165F.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar handsink or the prep line handsink. CDI by PIC providing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no accessible soap at the front bar handsink. CDI by employee providing soap.

| 3-501.13 Use approved thawing methods. Observed shrimp left out to thaw without temperature control. Insure that items are thawed under cold, 70F or less water, or in the walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items stored on the floor of the freezer and walk in cooler.

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 ice scoop with heavy damage, item discarded by PIC.

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 wall damage along the stairwell and basement areas.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in the basement storage areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spoon stored in handwashing sink at the prep area. CDI by employee moving item. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar handsink. Paper towel roll was placed at the bar drink station. 5-202.12 Provide at least 100F water at handsinks.-Pf Hot water valve disabled on one of the kitchen handsinks. Repair valve to provide 100F water. Verification of fix required by 12/21/15.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed generic spray bottle containing blue window cleaner product not labelled. CDI by employee labelling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various sauce buckets on the floor of the walk in cooler. Employee stated that they were delivered yesterday.

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. Ice machine scoop stored on a top of the ice machine, top of ice machine was soiled with heavy amount of dust/debris accumulation. Ice scoop cleaned and placed on a clean prep surface.

5-501.17 Provide a covered waste bin in female restrooms. Observed no lidded/covered trash cans in the womens restroom. Only the womens restroom is required to have a trash receptacle with a lid.

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. Observed air ducts in kitchen/bathrooms accumulating dust. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphone stored in active kitchen prep area. Insure employee items are stored in a designated area that will not affect kitchen operations.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed chicken that had been cooling since morning prep, food had reached below 45F but was still uncovered. Once food is done cooling, cover the food to protect it. CDI by PIC covering the chicken pan.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several knives that had been left out, in both the server/bar area and the prep kitchen area that were soiled near the handles with food debris. Insure that employees take utensils to be washed once they are done using them. CDI by PIC placing items in the dish machine area for wash/rinse/sanitize cycle. 4-602.11(E)(4)(b) Equipment such as ice machines and beverage dispensing nozzles, and enclosed components of such equipment shall be cleaned at a frequency that precludes the accumulation of debris/residue build up. Observed residue built up on the inner corners of the ice machine shield. Insure employees thoroughly clean the ice machine shield by removing the pegs that hold it in place when cleaning.

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 machine scoop stored on top of the ice machine, top of the ice machine was soiled with dust. CDI by PIC removing the scoop to be cleaned, and washing/sanitizing the area where it will be stored. Informed PIC that he can store the scoop in the ice, but to keep the handle out of the ice.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of the dumpsters 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 a broken toilet that PIC stated was left in the dumpster area last night by persons not related to the establishment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in bar with cups and shot glass stacked inside. CDI items moved. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at handsink in bar. CDI soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no papertowels at handsink in bar. CDI papertowels provided. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign provided at handsink in bar. CDI EHS provided sign.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans and taco salsa hot holding below 135F. CDI items reheated to above 165F.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Disclosure shall include identificatino of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or may contain raw or undercooked ingredients. Reminder shall include, "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions." Observed reminder not properly worded on menu. CDI by instruction. Correct menus by next inspection.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed food stored in grocery bags in salsa cooler. Observed grocery bags used in direct contact with food at papusa station. CDI bags removed.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler floor lifting along seams. Observed 2 spray arms with broken springs allowing arm to fall below floor rim. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboards deeply scored.

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. Observed intake and exhaust air ducts in kitchen collecting residue.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 spatula, several spoons, 2 lemon/lime juicer, knife, 2 tongs and slicer stored as clean with food debris. CDI items cleaned during inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at papusa station at 0ppm. CDI sanitizer was filled to proper concentration.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meat sauce reheating in hot holding unit. CDI sauce was rapidly reheated on stove.

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 overall good date marking procedures. Lettuce in walk-in, milk and large salsa container must be date marked also. CDI items labeled during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer at pupsa station not labeled. CDI sanitizer labeled during inspection.

3-501.13 Use approved thawing methods. Observed pork thawing at room temperature. CDI pork divided. 1/2 of pork placed under cold running water, 1/2 placed in walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry goods, bottles and mixes not labeled.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed rice cooking on stove over with thank you bags. CDI bags removed. 3-305.12 Food Storage, Prohibited Areas - C. Observed dry storage item stored under sewer line in basement area. Sewer line must be sheiled or dry storage items must be moved.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several boxes stored on floor in bar.

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 2 broken rice cookers, observed broken handle on walk-in freezer, rusted shelves in several coolers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several severally scored cutting boards.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee actively washing dishes in 85F water. CDI water was drained and refilled at proper temperature. 4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed facility scraping dishes in rinse compartment of 3 comp sink without cleaning compartment before use. Facility must scrap dishes in trash then properly wash, rinse and sanitize to avoid recontamination of dishes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue in bottom of several coolers, gaskets and ledges of equipment.

5-205.15 Maintain a plumbing system in good repair.-P Observed spray arm at dish machine held by cord, once cord was removed spray arm fell below flood line. CDI cord was retied. Spray arm must be fixed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several items stored unnecessary to facility stored in dumpster area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed FRP in disrepair behind cook line. Observed floor in need of regrouting.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unnecessary equipment stored in basement. Observed broken/unused frier on cook line. 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. Observed dust debris around several exhaust units in kitchen.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. Observed employee place raw chicken on grill and continue preparing other foods without changing gloves and washing hands. CDI by instruction; employee discarded gloves, washed hands and put on new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed food debris on slicer. PIC stated that the slicer had not been used today. CDI by having employee begin cleaning slicer during inspection.

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. Observed large 5 gallon bucket of salsa in walk in cooler with yesterdays date at 49F. All other items in walk in cooler observed 45F or less and therefore determined temperature due to improper cooling. CDI by discarding.

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. Observed several items in reach in and walk in coolers including papusas, shredded cheese, cabbage and beef empanadas past 7 day expiration. CDI by discarding all items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open container and open bag of dry good items stored in basement. If items are stored in basement they must be placed into containers with tight fitting lids to prevent possible contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet/dirty towels on surfaces.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cutting boards stored behind faucet of food prep sink while being used subjecting cutting boards to contamination due to splash. CDI by rewashing cutting boards and storing on shelf.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in freezer door with ice build up along door frame resulting in door not properly closing and sealing.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed basement with extra storage of many items including tables, chairs, broken equipment etc. Remove items and clean as needed.

2-102.11 Person in charge shall demonstrate knowledge of food operation. During inspection, person in charge was unable to answer questions concerning the operation.

4-601.11 (A) Equipment shall be clean to sight and touch. Observed dried food on slicer. CDI-items were moved to dish area.

3-501.16 (A)(2) Potentially hazardous cold food shall be held at or below 45F. Observed beef and pork unattended at 75-78F. CDI-items were moved to walkin cooler to cool.

3-501.17 All potentially hazardous ready-to-eat foods held longer than 24 hours shall be date marked. Observed several items that meet the criteria not date marked. CDI-items were labeled.

3-603.11 Consumer advisory provided for raw or undercooked foods. Menu missing disclosure statement. Add this statement to all items that could be served undercooked: *This item may contain raw or undercooked ingredients.

7-102.11 Working containers of toxic materials shall be labeled. Observed bottles of degreaser and oven cleaner unlabeled. CDI-items were labeled.

3-304.14 Wet wiping cloths shall be stored in sanitizing solution between uses. Observed several wet wiping cloths on prep surfaces and soiled wet cloths under cutting boards. CDI sanitizer bucket was prepared and cloths placed in bucket.

4-101.19 Nonfood contact surfaces shall be corrosion resistant and smooth. Observed dried food debris and rusted shelves in walk-in cooler.

2-102.12 A certified food protection manager must be on site at all times the facility is in operation. Documentation of training is required. PIC not certified.

2-301.14 Employees must wash hands as often as necessary to prevent contamination and before putting on gloves. Observed employee put on gloves without washing hands. CDI by instruction.

6-301.11 Handsinks must be suppled with hand cleanser. Observed no soap at handwashing sink. CDI soap was added.

3-101.11 Food packages shall be in good condition and protect the integrity of contents. Only use bags to store food that are approved for food use. Observed bread stored in trash bags in walk-in cooler. Operator voluntarily discarded bread. Repeat violation.

3-501.16 (A) Potentially hazardous food intended to be held hot must be held at or above 135F. Observed beans in hot holding unit stored at 107F. Beans were reheated to 165F.

3-501.16 (A) Potentially hazardous food intended to be held cold must be held at or below 45F. Observed several items tat meet the criteria above 45F. Pork chops and fish filets were voluntarily discarded. Eggs and tomatoes were moved in reach-in.

3-501.17 Ensure potentially hazardous foods that are ready to eat and held for more than 24 hours msut be date marked. Observed numerous foods that meet the criteria not date marked. CDI . Repeat violation.

3-603.11 Ensure complete consumer advisory is provided for foods served undercooked. Consumer advisory must include disclosure and reminder. Before printing menus contact the health department for approval at 704-336-5100 ext. #2.

3-501.13 Potentially hazardous foods must be thawed under refrigeration, cool running water or as a part of the cooking process. Observed pork chops, steaks, and fish filets thawing at room temperature.

2.402.11 Employees involved in food preparation must wear a hair restraint. Obsergved food employees not wearing hair restraints.

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution. Observed wet wping cloths stored on counter and on top of tortilla dough.

4-501.11 Equipment must be maintained in a state of good repair. Observed Traulsen freezer #2 not operating.

PIC needs to be food safe certified by 1/1/14 and be present at all times of operation.

Observed written health policy available but Mgr in charge was not knowledgeable about the policy. Have all employees learn and follow the employee heatlh policy. CDI- Corrected by instruction.

No bare hand contact allowed with RTE foods. Observed employee handle pre-washed lettuce with bare hands. CDI- Employee corrected, lettuce washed.

Observed bag of bread stored in garbage bag in the walk in cooler. Item discarded. FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Need to only use bags to store food that are approved for food use.

Protect food from contamination during storage. Observed a few foods being stored in walk in cooler uncovered, un-protected. CDI- Foods covered.

Keep food contact surfaces clean. Clean all food contact surfaces min. 4 hrs after first use. Observed meat slicer not used today with meat debris left on the blade guard. Observed some dishes just hand washed and sanitized with food left on them. CDI- Dirty items re-washed.

Date mark all required TCS/RTE foods per NC food code. Observed a few foods refrigerated longer than 24 hrs not being date marked. CDI- Food date marked properly with date of preparation.

IObserved no consumer advisory for undercooked potentially hazardous foods. This facility offers cooked to order non pasteurized eggs that requires a consumer advisory. Except as specified in ? 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under ? 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in ?? (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (C) REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; Pf (2) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness; Pf or(3) Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. PfCall health department for help with approving new menus before printing them. (704) 336-5100 Ext. 2

Label dry goods. Observed a few containers of dry goods un-labeled.