EL BOHIO TIPICO RESTAURANT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. CDI - Employee refilled dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bowl of vegetables observed in other hand washing sink at start of inspection. Do not store items in hand washing sinks. CDI - Employee removed bowl of vegetables. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw sausage piece was observed on top of container of cheese in sandwich cooler top. Separate raw animal foods from ready-to-eat foods. CDI - PIC moved raw sausage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees observed wearing watches on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth bucket measured 0 ppm chlorine. Store wet wiping cloths in properly concentrated sanitizer solution when in between uses. REPEAT

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. 2 stacks of metal pans on clean dish shelf were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Crack in top of prep sink basin. Weld the crash and polish it smooth or replace sink. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean outsides of dry storage bins and clean top of oven. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cilantro observed in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee removed cilantro and washed it.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Oxtail (125F), beef (96F), and vegetables (114-130F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated items to above 165F. REPEAT 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 1 pan of beans was missing prep date label in walk-in cooler. PIC stated it was cooked yesterday. CDI - PIC placed yesterday's date on beans. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of lettuce observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm quat sanitizer. CDI - PIC emptied bucket and filled it with 100 ppm chlorine solution. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Water pools on floor at walk-in freezer door. Repair floor so water doesn't pool on floor. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried fish measured 110-120F on buffet line and sausage measured 90-110F on buffet line. TCS foods in hot holding shall measure above 135F. CDI - PIC reheated items to above 165F. REPEAT 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 Pan of ground beef and pan of cheese measured 55-62F in sandwich cooler top. Pans were put on top of other pans which caused it to go above 41F. CDI - PIC discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked potatoes were cooling in deep container at beginning of inspection. Use shallow pans and thinner portions to cool TCS foods after cooking. CDI - Employee moved potatoes to sheet pan to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several stacks of clean pans and containers were still wet and stacked up. Also, blenders had standing water in them on clean shelf. Allow utensils and food-contact equipment to adequately air dry before stacking. Invert blender pitchers to adequately air dry. REPEAT

4-501.11 Maintain equipment in good repair. Sandwich cooler door does not close properly. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Ninja blenders are for household use only. Replace with commercial blenders. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 63F at 3-compartment sink. CDI - Hot water was checked again at end of inspection and it measured 121F. If hot water is not sufficient on future inspections a new or additional hot water heater may be required. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Handsink beside walk-in cooler is leaking onto floor. Repair leak. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Water pools on floor near walk-in freezer. Repair floor. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw sausage stored in same pan as package of RTE ham in sandwich cooler top. Raw animal foods must be stored separately from ready-to-eat foods. CDI PIC moved ham so separate pan. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Pans found stored as clean with food debris still on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Pans taken to dish machine and washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 2 pans of rice that began cooling yesterday measured 47-48F. Use shallow power pans and leave cooling TCS foods loosely covered or uncovered. CDI - Rice discarded by employee. REPEAT 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Empanadas in hot holding measured 115-125F. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated empanadas to above 165F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 2 pans of rice cooled overnight in deep pans with tight fitting plastic wrap. Use shallow pans that are loosely covered or uncovered to cool TCS foods within the proper time. CDI - PIC educated on cooling methods and the rice was discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of raw pig observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm quat. Quat dispenser is not working so ensure employees make 50-200 ppm chlorine solution to store wet wiping cloths in. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean pans were stacked while still very wet. Allow utensils to adequately air dry before stacking/nesting. 0 pts.

4-501.11 Maintain equipment in good repair. Quat sanitizer dispenser is not dispensing sanitizer at proper concentration. Establishment will use chlorine sanitizer until it is repaired. Also, meat prep sink has cracks in top of basin that need to be welded shut and polished smooth or the sink needs to be replaced. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Transition to walk-in freezer is not smooth and easily cleanable. // 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. Walls in prep areas in kitchen need to be cleaned. 0 pts.

3-201.11(A) Use food from approved sources only.-P. Observed eggs in establishment which were received from customers home. CDI: Eggs were removed from establishment.

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 chicken being stored above pork inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 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 cooked beef cooling overnight above 41F. CDI: Item 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed empanadas and potato rellenos hot holding in case below 135F. Hot holding case was turned down low. CDI: Items were 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications stored above prep table with clean utensils. CDI: Medications were relocated.

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 beef cooling overnight in bus tubs with covered half way with Saran Wrap. CDI: PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over cooked potato/carrot salad and beet/potato salad. CDI: Storage order was rearranged. 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 being stored over raw pork inside walk in cooler. CDI: Storage order was rearranged. 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 3 containers of ox tail and one container of ground beef still above 41F after cooling overnight. CDI: Items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed one pan of yuca on hot holding line below 135F. Yuca was overstacked in pan. CDI: Yuca was reheated to 165F. 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 .

3-501.18 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 potato/carrot salad and beet/potato salad with prep dates of 12/30 inside walk in cooler. CDI: Items were 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 .

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 ox tail and ground beef cooling in thick portions and with most of container covered in Saran Wrap inside walk in cooler. CDI: PIC and EHS discussed cooling methods. 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 .

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed tops of cooking equipment and prep table shelving lined with aluminum foil. Remove.

6-303.11 Provide required lighting intensity. Observed light inside walk in freezer burnt out. Replace light/lightbulb.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee rinse soiled dishes then proceed to handle food items without changing gloves. CDI: Food employee changed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fish hot holding on buffet line below 135F, item was double panned. CDI: Fish was reheated to above 165F. 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 spray bottle of sanitizer not labeled. CDI: PIC labeled item.

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 spaghetti cooling at a rate of 0.36F/min and cabbage 0.13F/min during 2 hour window. Cabbage was sitting out at room temperature and spaghetti was in a container tightly wrapped in Saran Wrap. CDI: Items were placed in walk in cooler without Saran Wrap. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving and tops of cooking equipment lined in aluminum foil. Remove.

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

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 being stored above raw pork inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer not labeled. CDI: Bottle was labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw beef thawing inside prep sink in water above 70F. CDI: Education was provided, employee started the cooking process.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up on floor of walk in freezer. Points remain the same due to improvement from last inspection.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed yuca in the hot box below 135F. CDI: Product rapidly reheated to over 165F. All other hot holding items were in compliance. 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 .a

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items from the salad bar yesterday with no date mark. CDI: Dates written. 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 .

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

4-502.11(A) Maintain utensils in good repair. Observed 2 frying baskets with wires sticking out and loose. Replace baskets.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant ice build up on floor of walk in freezer. Observed food build up on shelving in hot box.

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 wall behind cooking equipment in need of cleaning. Observed some oil build up on floor near fryers. REPEAT VIOLATION Previous violation corrected. 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 low grout between floor tiles at the dish area. Observed baseboard in need of reaffixing at the prewash. Observed missing ceiling tile near hood. Observed damaged ceiling tile brace near oven. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed cabbage cooling while partially covered in a large, deep bowl in the walk-in cooler. Use shallow pans, such as sheet trays, to cool items to facilitate heat transfer and rapid cooling. - CDI - PIC separated cabbage into multiple smaller pans and placed in walk-in freezer to quickly cool. Observed cabbage meet required cooling parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. - Observed lid to flip top to be broken and dangling. Repair or replace.

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 black buildup along walls throughout facility with emphasis on dish machine area. Clean and increase cleaning frequency to maintain clean. Replace FRP board if unable to 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. - REPEAT - Observed peeling cove base along walls throughout facility. Affix coving to wall.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures on site. CDI: EHS provided PIC with a copy of the one-page vomit and diarrhea poster from the county. EHS also emailed the 4 page state guidance document in spanish to the PIC. For more information 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 rice cooling from yesterday still above 41F. CDI: Product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oxtails stored in hot box below 135F. CDI: Product rapidly reheated to over 165F. 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 .

3-501.18 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 2 quart containers of garlic and oil sauce from 6/6 in the reach in. CDI: Product voluntarily discarded. All other date marking throughout facility was in compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice still cooling in a tightly covered hotel pan from yesterday. CDI:Product was voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of white granular on the prep table shelf. CDI: PIC identified product as salt. Product labeled. REPEAT VIOLATION Significant improvement from previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in soapy water in several areas of the kitchen. CDI: Cloths moved to sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust build up on walk in cooler fans. Observed speed rack with cold sides in walk in with food debris where pans slide into the racks.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tile at the hot line. Observed baseboard damaged under pre-wash. Observed ice build up on walk in freezer floor.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed hand washing signage and paper towel dispensers adjacent to 3 compartment sink. PIC elaborated that hand washing supplies had previously been available at ware washing sink, including a removed soap dispenser. Facility is advised to remove paper towel dispenser and handwashing signage to prevent handwashing violations. 6-301.14 Post a handwash sign at each handsink. Observed stove area handsink with no handwashing signage. CDI - EHS provided facility with hand washing signage in both English and Spanish. No handwashing violations were observed at time of 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 Upon EHS arrival, cooking and preparation of multiple food items were observed. Two (2) food items (cooked jalapeños and cooked chicken) were observed correctly cooling (open and ventilated) within the WIC. However, approximately five (5) foods items, including cooked pork and chicken pans, were stored at prep table surfaces. Upon observation at approximately 3 p.m., items were all observed above 135F. Towards the end of observation period, approximately 90 minutes after start of inspection, food items were observed cooling ambiently at an insufficient rate. CDI - PIC delegated task of rotating ambient cooked food items to walk in freezer to properly cool. EHS provided cooling charts for ready to eat and cooked food to PIC. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately six (6) squeeze bottles held in back area prep top with no labeling. Apply direct or station labeling as needed to properly identify working containers. Note: Front area serving line bottles were all labeled correctly using direct labels and station labels. Copy this system when labeling prep top working containers.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service to go boxes at serving area with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed dirty dishes stored on slotted shelves, supported by flattened cardboard. Additional cardboard sheets were observed stored adjacent as replacement shelf sheeting. Remove cardboard sheets and, if necessary, replace with non absorbent shelf covers, such as plastic sheeting. 4-501.11 Maintain equipment in good repair. Observed broken latch at walk in freezer door. Observed considerable ice buildup on floors of walk in freezer. Repair equipment as needed to guarantee self closure at walk in freezer and prevent potential contamination of food via ice build up.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse plantain inside hand sink. CDI, item removed. EHS educated PIC on hand sink use.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items marked with incorrect discard time. CDI, time mark corrected.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxer of frozen raw proteins stored on floor at walk in freezer and in prep area. CDI, items relocated off the floor.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed utensils being dried off with cloth. EHS explained to PIC that utensils shall be air dried.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled surfaces of cold holding equipment, including handles and doors of prep coolers, racks at WIC, HH cabinets, and ovens. Need cleaning.

Repeat: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging cables hanging above hand sink in front serving area. CDI, items removed.

Repeat: 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 beans, oxtail, chicken, and spaghetti cold holding above 41F after cooling overnight. CDI, items discarded by PIC. Facility to be placed on risk control plan. Verification required.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed mozzarella, cooked chicken, cooked pork, cooked beef, cooked oxtail, spaghetti, raw marinated pork shoulder, elbow pasta, and rice cold holding above 41F. PIC states employees just finished making empanadas with mozzarella and marinated raw pork was prepared yesterday. Observed date mark of 09/05 and 09/04 on cooked proteins. CDI, mozzarella moved to walk in to cool, all other items discarded by PIC.

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 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 several TCS foods cooling in bus tubs with Saran Wrap and lid on top. CDI, items discarded by PIC. EHS referred PIC to training videos on cooling and cold holding and advised PIC to ensure staff view them.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine based sanitizing solution. Verification required.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor under walk in freezer door. Observed warped ceiling tiles, missing ceiling tiles, and water dripping from ceiling in back prep area. Need repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging in front of hand sink in front near drinks. CDI, item removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw eggs stored over RTE food at walk in. CDI, item relocated.

Repeat: 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 beans and beef stew cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed bus tubs of cooked beef, cooked oxtail, and cooked chicken cold holding above 41F. Observed date marks of 6/27-6/28 on items. Observed large gap under WIC door and latching mechanism not working, creating a gap between door and seal and allowing cold air to escape. Observed ambient temperature of 50F at WIC. PIC closed WIC door and placed heavy container to keep door shut and observed ambient temperature drop to 39F. CDI, items discarded. PIC made service request to technician to

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 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 beans and beef stew cooling in covered containers. CDI, items discarded PIC. EHS educated employees on cooling methods.

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 debris in sanitizer container. CDI, container refilled with clean sanitizer.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee dry pans with cloth. CDI, containers laid out to air dry. EHS educated employee on air drying.

4-501.11 Maintain equipment in good repair. Observed broken latch at WIC. Need repaired.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at mens restroom and tissue paper on floor at women’s restroom. Need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water leaking from ceiling above prep sink by can wash. Need repaired.

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 a bus tub of ox tail stew and a bus tub of beef stew in the walk in cooler made yesterday at 47F-49F today. Per PIC, items have not been taken out today for service. CDI: voluntarily discarded. REPEAT VIOLATION -3-

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 a large metal pan of ox tail in the hot holding unit across the stove range at 129F. Per PIC, ox tail was placed in there about an hour ago. CDI: ox tail was reheated to 188F during inspection. REPEAT VIOLATION -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: 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 . Observed 5 tall plastic containers of garlic in oil in the prep reach in dated 3/17. CDI: voluntarily discarded, PIC educated on botulism with garlic in oil REPEAT VIOLATION -3-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bus tubs of ox tail stew and beef stew tightly covered with saran wrap and lid from overnight. CDI: voluntarily discarded. REPEAT VIOLATION -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on table top. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several dead light bulbs at both hoods. Recommend to repair. No points escalated due to improvement from previous inspection. -0-

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash gloves at hand sink after soiling. CDI, gloves discarded and hands washed.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked beans and beef stew cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed bus tub of cooked beans with 12/14 date mark. Observed mold growing on item. CDI, item discarded by PIC.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cooked beans and beef stew cooling in bus tubs covered with Saran Wrap and lid on top. CDI, items discarded by PIC. PIC states cooling procedures were not followed when cooling.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed raw cut veggies stored on floor at walk in cooler upon arrival. CDI, items placed on plastic pallets and off the ground.

Repeat: 5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under prep sink and leaking faucet on top. Need repaired.

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 eroding grout causing gap under walk in freezer door. Observed frost build up at bottom of freezer door. Need repaired.

Repeat: 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 oxtail cooling overnight at 47F. CDI, item discarded by PIC.

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 oxtail cooling in tight packed metal container covered with Saran Wrap. CDI, item discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of yuka (cassava), pasteles, and beef stored on floor at walk in freezer.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from faucet pipe at 3 compartment sink. Need repaired.

Repeat: 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster. PIC states facility is waiting to have dumpster replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above prep sink near walk in cooler, above walk in freezer, above dish washing machine. Observed damaged ceiling tile above flat top grill near prep unit. Need repaired/replaced.

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 beef stew cooling overnight at 47F. CDI, item discarded by PIC.

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 beef stew and salad cooling in deep containers covered with Saran Wrap. EHS advised PIC to uncover foods and reduce portions when cooling. PIC states beef stew was left cooling overnight and salad was made at approximately 10:30AM. CDI, beef discarded by PIC and salad moved to shallow container and uncovered.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers wet stacked. CDI, items spread out for air drying. 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 utensils stored in soiled plastic container. CDI, item removed for Wash/Rinse/Sanitize and utensils placed in clean container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on end table can opener. CDI, item removed for Wash/Rinse/Sanitize.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink blocked by cases of drinks and containers of cleaning detergent. CDI, items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal spoons and metal container stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed macaroni, cabbage salad, mashed potatoes, and cheese cold holding above 41F. PIC states front cold line foods were put in place at 9 AM and came from larger batch that was prepared yesterday. Observed macaroni, potato, and cabbage cold holding below 41F in walk in cooler. PIC states cheese was opened at 10AM for use. CDI, items moved to walk in cooler. Temperature reached 41F by end of inspection.

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 mark on ham, macaroni, cabbage, and potato on front cold line. CDI, items date marked.

3-501.13 Use approved thawing methods. Observed fish thawing in still water at ambient temperature. CDI, item moved to walk in to thaw. EHS explained correct thawing methods to PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces with no labels at front hot line.

Repeat: 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 stored in red bucket of sanitizer.

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

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Macaroni, Lettuce, Ham, and cheese cold holding above 41F. CDI, items moved to walk in to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed macaroni, ham, and cheese with no date mark. CDI, items date marked.

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 beef cooling in covered container. EHS explained foods shall be cooled in shallow pans, uncovered, or in ice baths. CDI, item uncovered.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed Goya foods stored on floor in walk in freezer. CDI, item elevated and relocated.

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 being stored in bucket of sanitizer between use.

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several empty boxes in back area near dish machine. Need to discard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions, and soup hot holding below 135F. CDI-The two items were reheated on the stove. REPEAT. *Much improvement on hot holding. These were the only two items below 135F. Points reduced today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the salad bar holding product above 41F. CDI-The items were removed and placed into the walk in cooler for rapid cooling. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times written for the hot holding line. CDI-The times were written for the product. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles holding cleaner and sanitizer. CDI-The bottles were properly labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed their thin probed thermometer not properly working. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A WORKING THIN PROBED THERMOMETER IS AVAILABLE.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored in the salt and sugar containers. CDI-The handles were moved out of the product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves and coloring to the cutting boards. They either need to be resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the hot holding box and the salt container. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the 3-compartment sink. Have repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 8 dishes in the hotbox in the kitchen with temperatures below <135F. CDI-PIC turned hot holding unit up (internal got to 160F) and food was reheated to 165F. Repeat Violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham/cheese in the prep top >41F. Observed cooked onions at 78F on counter cooling. Bone soup with pieces on top at 110F, sitting on counter cooling. CDI-All items in time parameters, and PIC took to the walk-in to cool. Repeat Violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large containers of coleslaw, salad, pasta salad, pico, without datemarks. CDI-PIC datemarked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cold bar and empadas being held on time with no time stamp or written procedures (had procedures for salads and hot bar) CDI-PIC added time stamps and added items to procedure.

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 bone soup being cooled on counter at 110F, when asked to take to walk-in food employee put in large plastic container, covered with saran wrap. CDI-Food employee took of cover to allow for air flow.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 compartment sink sanitizer at 50ppm QUAT. CDI- corrected sanitizer solution to 200ppm by adding more sanitizer. No point escalation as no items were being sanitized at time of 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 Observed two high volume covered containers of pinto beans in thick sauce stored in the walk in cooler at between 47-51F. Employee indicated the beans were made on the previous day around 1:00PM. CDI- product discarded. EHS recommended splitting beans into more containers and stirring during cooling process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and bone-in chicken hot holding below 135F today on serving line (see chart). CDI- items were reheated to above 165F. EHS instructed employees to only fill food in containers to top of container, do not 'mound' food above container line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened packages of salami and ham cold holding above 41F in a flip top cooler (see chart). CDI- items were transferred to the walk in cooler.

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 pinto beans cooling in walk in cooler in high volume covered containers from the previous day. CDI- products discarded.

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 multiple utensils being stored in room temperature water and sanitizer buckets.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees unable to locate their employee health policy. Asked one of the manager to name the 5 symptoms on the policy and was able to provide 3 of the 5 symptoms. CDI-Showed where the policy is located, provided more posters of the employee health policy and explained that more training is needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed less than 150ppm of QUAT sanitizer at the 3-compartment sink. CDI-More sanitizer was added to the sink. The QUAT sanitizer concentration must range between 150-400ppm. The chlorine sanitizer must range between 50-100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed an onion and butter mix being stored out of temperature on the counter. CDI-The product was placed back onto the stove to warm up. When keeping a food item hot, it must remain at 135F or above. REPEAT. *Points kept the same today. Only item out of hot holding temperature today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pork feet, and yuca cooling on the stove (heat is turned off) below 135F. CDI-The two items were placed into the walk in cooler to finish the cooling process. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths being left on the prep counters. If they are not being used, they must be kept in a sanitizer bucket. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed food product in the hot holding box, and on the serve line hot holding below 135F. CDI-All items were reheated on the stove. The hot box was turned up in temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of fabuloso. CDI-The bottle was properly labeled.

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 rotisserie chicken, and oatmeal cooling on the prep table below 135F. CDI-Both items were moved to the walk in cooler to finish the cooling process. *Once food drops below 135F it must be put in a cooler, or in an ice bath to facilitate proper cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on the counters upon entrance to the kitchen. CDI-The cloths were removed. REPEAT.

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

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the faucet at the 3-compartment sink. Have repaired.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packaged deli ham stored on top of raw hamburger meat. CDI-The ham was moved to another location. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored ontop of raw hamburger meat. CDI-The chicken was moved to a different location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vegetables sitting on the counter, and the oxtail on the serve line hot holding below 135F. CDI-The vegetables and oxtail were reheated.

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 0ppm of the chlorine sanitizer in the red sanitizer bucket. CDI-The bucket was remade. Concentrations for chlorine sanitizer must range between 100-200ppm (parts per million).

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored directly in the sugar container . CDI-The scoop handle was moved out of the container. REPEAT.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two pans with food buildup. CDI-They were properly cleaned and sanitizing. Observó dos sartenes sucios. Fueron enviados a la máquina de platos.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed food in the walk in cooler that did not fully cool to 45F in 6 hours. CDI-The product was from the night before and discarded. Tienes 6 horas para enfriar los alimentos de 135F a 45F.

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 the sauce cooling in a large container in the walk in cooler from yesterday. CDI-The product was discarded. Ensure you use smaller containers to cool foods. Los recipientes eran demasiado grandes para enfriar adecuadamente la comida. Use recipientes más pequeños para enfriar los alimentos.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on the counter upon entrance to the kitchen. CDI-The cloths were removed to the red buckets. REPEAT VIOLATION. Toallas mojadas en las mesas de la cocina. Necesitan estar en los cubos rojos cuando no están en uso.

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 scoop handles stored in the flour, and beans containers. CDI-The handles were moved out of the food product. La manija de la cucharada almacenada en los envases de la harina y de los granos.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed the pans stacked wet on the clean equipment rack. CDI-The pans were stacked to allow for air drying. REPEAT VIOLATION. Las cacerolas necesitan secarse al aire.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the faucet at the 3-compartment sink, the plumbing underneath the prep sink and hand sink. Have repaired. REPEAT VIOLATION. Las fugas necesitan ser reparadas en los 3 fregaderos diferentes.

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 their hands with a glove on. CDI-Explained that hand washing needed to take placed with no gloves on and the employee properly removed the glove and rewashed their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked onions being stored on the counter. The product was at 68F. CDI-The product was reheated on the 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 the deli ham, and the plantain garlic sauce with no date labels. CDI-The items were properly back dated. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Manager stated that the hot hold products such as the yuca, rotisserie chicken and spaghetti are put into the cooler at the end of 4 hours instead of being discarded. CDI-No direct observation occurred of this but explained to the manager that the product on time must be thrown away at the end of 4 hours.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths/ towels on the counter upon entrance to the kitchen. CDI-The cloths were removed and placed into a sanitizer bucket.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards at the prep line. Have resurfaced/replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the flip top cooler and to the outside of the white bins holding dry storage product. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the plumbing underneath the hand sink near the walk in cooler. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill pot with water from the handsink- cdi water discarded and prep sink used.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed beef and one ham not at 45F after cooling overnight- cdi both discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oatmeal and yuca holding at <135F today- cdi both reheated to >165F during inspection to correct. Unit was turned up and salsa placed in the unit at 137F and after 30 minutes the salsa was 140F.

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 two open packs of ham without dates- cdi the pack that looked oldest was discarded and the other was back dated. Observed slaw, cooked shrimp, and chili made >24 hours prior with no date mark- cdi all back dated. 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 beans and rice made on 12.26 and one rice made on 12.10, which makes all of these past 7 days. cdi discarded.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored on the white divider that is overtop of the prep table- cdi moved to employee pocket.

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 cooked beef cooling in a deep portion, tightly covered(with one small hole poked in it) and the whole pork was cooling all around each other which led to the middle piece not cooling fast enough. cdi - both discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket @0ppm- refilled with sanitizer to correct.

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 untensils that had been used in water that was <135F today.

5-205.15 Maintain a plumbing system in good repair. Prep sink near the walk in is leaking when the spigot is turned off.

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. 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. Ceiling on the cook line has a piece of rusted metal- repair. Thank you for repairing the freezer entrance. Food splatter present on the line ceiling.

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 Employee handle their cell phone and then continue stirring dishes on the stove- cdi employee stopped to take off gloves and wash hands before continueing cooking.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs were stored over cheese in the walk in and raw beef was stored over ham and beer- cdi eggs and raw beef were moved to the back of the walk in cooler where they were not over any foods that could be eaten without cooking.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked beef that had been cooling overnight and still had not reached 45F or less in the middle of the product- cdi discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreasor and bleach stored next to boxes of plantains- cdi chemicals moved to dish washing area, away from food or clean dishes.

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 Beef cooling overnight in a deep portion, inside of a plastic bus tub that was tightly covered with ceran wrap- cdi discarded.

3-401.13 Cook fruits and vegetables to a minimum of 135F when the food will be moved to hot holding. -Pf Observed onions that were <135F in the hot box and had just been made- cdi put back onto the stove where they reached >165F quickly.

4-501.11 Maintain equipment in good repair. Prep sink is cracked at the edge.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Broken tile and missing baseboard are at the freezer. Supplies onsite for the repair that will be taking place tonight.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P observed stew beef that had been cooling overnight and still had not fallen below 45F(middle of product was 51 and outside of product was 42). Product discarded. Many other foods did cool properly last night. Keep up the work on this. Use thermometers to see what works.

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 See #18 for correction. Observed stew beef cooling in a plastic container tightly covered. Recommend using a metal containier and venting product by leavinig uncovered or providing holes in ceran wrap. Use thermometers to see what works!

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up on the the walk in fans and make table gaskets.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing baseboard at the back door and broken tile at the entrance of the walk in freezer. Repair rusted ceiling piece that is on the cook line.

Observed beans that had been cooling since last night and still had not reached 45F or less in the middle of the product(outside of product was 44). Discarded to correct. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

Observed TCS items on the right hand side of the hot hold unit at <135F today- discarded. oberved whole chicken in the oven and the oven had been turned off, chicken was at <135F- reheated in microwave at 165F or more durinig inspection. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed fabuloso stored in a windex bottle- labeled durinig inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed beans that had been cooling in a plastic bus tub tightly covered- product discarded. During inspection, speghetti that was in the cooling process on the counter, was put into two separate containers and left in the walk in uncovered to cool,. 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 a lime press that had peeling paint- discarded by staff. Observed an ice chest without a drain and the ice is used for drinks- provide a container that is sloped to a drain so it actively drains when in storage. 4-501.11 Maintain equipment in good repair.

Observed missing baseboard at the back door. Observed broken tile and rough cement at the walk in freezer floor. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed no papertowels supplied at the back handsink today. Supplied by PIC during inspection to correct. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed adulterated vegatables in the bottom of a container that had good veggies on top- all discarded to correct. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed the dishwasher rinse not reaching 160F today. Dial showed rinse getting up to 180 or more but heat thermometer was run through multiple times and only reached 144F max. Facility switched to to-go boxes until this can be repaired. VR within 10 days. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf

Observed beans that had been cooling since yesterday and the middle of the product was >45F still and the outside of the product was at 45F. Beans discarded today. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

Observed yuca, speghetti and soup holding at <135F in the warmer today- all reheated to >165F on the stove during the inspection to correct. Do not use the bottom right rack of this hot hold unit until it can be repaired. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed lettuce holding at >45F on the buffet. Lettuce put on time today to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed cooked pork, potato salad, black beans, slaw, and cooked chicken in the walk in cooler without dates and these foods had been made >24 hours prior- all dated by PIC during inspection to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork that was dated 2/27 which is past 7 days allowed- discarded today to correct.

Observed beans that had cooled in a very deep portion, tightly covered, in a plastic container- product discarded today. All large batches of foods must be cooled in smaller portions, uncovered, stir product, use metal containers, and/or ice baths. 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 gnats in the back of the kitchen today. Recommend covering dirty linens tightly. 6-501.111 Keep the premises free of insects, rodents, and other pests.

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

Observed utensils for stirring foods stored in room temperature water today. 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 tape on a cutting knife handle today- remove tape and be sure knife is in good repair or replace. Observed raw wood in cabinets under buffet- paint or seal. 4-502.11(A) Maintain utensils in good repair. Resurface the cutting board with deep dark grooves or use the other side of this board. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-101.11 Characteristics-Materials for Construction and Repair - P

Observed a cracked light shield in the walk in freezer. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed no papertowel at the end kitchen handsink-resupplied during inspection to correct. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed raw pork stored over potatoes- potatoes were visibly cross contaminated and were discarded during inspection. Observed raw eggs strored over cream cheese, cream cheese moved to the top shelf. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed cut pumpkin, potatoes, and peeled plantains uncovered in the walk in cooler- covered during inspection to correct. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed multiple foods in the kitchen( on stove, on counter, in oven, and in warmer) stored at <135F. Most of these foods were reheated to >165F during the inspection. Cabbage/ carrots were discarded. Onions were cooled down to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed lettuce holding at >45F today on the line- chilled down in the walk in to correct. Observed motz. cheese holding at >45F today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed ribs, mac salad, slaw, cooked beans, and open motz cheese not date marked and they were all made/opened >24 hours prior. Motz. discarded and the others were back dated. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

Ceviche is offered for service after only cooking the shrimp in lime juice, no heat and there is no consumer advisory for this product. Asteriks this product that leads the consumer to the statement, '*Consuming raw or undercooked meat, seafood, eggs, or shellfish may be a risk to your health". This may also be needed for the eggs if they are offered undercooked. Or remove from menu as discussed. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed spoons stored in room temperature water today. Spoons sent back for clean ones. Observed the rice scoop stored with the handle in the rice. 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.

4-603.14 Wet Cleaning - C Observed an employee wash a utensil with no soapy water, just a sponge.

Observed employee food stored over rice in the warmer today- employee food discarded to correct. 6-305.11 Designation-Dressing Areas and Lockers - C

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf observed hot water rinse on dish machine fail thermolabel test 3 times. Verification required within 10 days. PIC will use 3 comp sink to sanitize.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf observed cooked whole roasted chickens, pork shoulder in walk-in cooler. These food items are held on TPHC and must be discarded after 4 hours. CDI by voluntary discard by PIC. 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 bulk container of rice without a lid.

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

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 heavy build-up on hood system filters.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handsink without hand towels. CDI added towels.

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 potato salads x3 in walk-in cooler without date mark for date prepared. CDI by date marking for yesterday.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cooked pork shoulders in walk-in cooler date marked with dates up to 3 days prior. Pork shoulders are being held on TPHC procedure and must be discarded at the end of 4 hour time hold. CDI by voluntary discard.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizing solution.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored on the stove top in stock pot with water 84F.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on food storage rack. CDI moved to below work surface.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and raw fish stored above ready-to-eat green salsa. CDI by rearranging order of food items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed micobial build-up inside ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener. CDI by wash, rinse, sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, noodles, cabbage and carrots all stored on prep table < 135F. PIC stated that foods were in cooling process for less than 1 hour. CDI food items placed in walk-in cooler to continue cooling process.

4-204.119 Warewashing Sinks and Drainboards, Self-Draining - C Observed standing water on clean side drainboard of 3 compartment sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tile in dry food storage area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils stored in handwash sink. CDI removed and sent to wash. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwash sinks without soap provided. CDI added soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sinks without paper towels provided. CDI added hand towels.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine. VR required within 10 days. PIC will call for service repair. Dish machine is not reaching hot water sanitizing temperature, failed 2 thermolabel test. REHS can not determine if machine is set up for chemical sanitizing or hot water sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens, meat balls, empanadas, fried eggs, and sausage stored on serving line steam table < 135F. CDI-Reheat to 165F for 15 seconds. Again, Provided PIC with TPHC document and discussed holding certain foods on time hold. REPEAT VIOLATION VR Required within 10 days.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live cockroaches around dish machine area. CDI- PIC provided invoice for steritech pest treatment on 10-1-15. Continue treatments to eliminate pest.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry foods stored in bulk containers with open lids. Rice, flour.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees plating food without hair restraints.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in metal container filled with water. REPEAT VIOLATION

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf No chlorine test strips provided for dish machine. VR required within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and can opener to be soiled with food residue. CDI by wash, rinse, sanitize. Remove any equipment that is no longer in use.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens, meat balls, empanadas, fried fish, and sausage stored on serving line steam table < 135F. CDI-Voluntary discard by PIC on sausage, empanadas, meat balls. Reheat to 165F on chickens and fried fish. Provided PIC with TPHC document and discussed holding certain foods on time hold.

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 pork, beans, and potato salad without date mark in walk-in cooler. PIC marked with yesterdays date for CDI.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in room temperature water. Heat on stove.

4-301.13 Drainboards - Observed standing water on 3 compartment sink clean side drainboard. Drainboard in damaged and not draining. Repair.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Rotisserie chicken 93F beef empanadas 118F CDI-chicken reheated in oven to 169F empanadas reheated to 165F

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Keep food covered in food storage bins and in freezer.

3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing utensild in standing water. Must store slean and dry or in product.

4-205.10 Food Equipment, Certification and Classification - C: Microwave specifies household use only. Manager stated it was personal use for heating milk for coffee for staff.

4-602.13 Nonfood Contact Surfaces - C: CLean small prep cooler gaskets. Clean inside steamer and ovens. Clean unused slicer. Clean shelving and sides of cooking equipment. Clean can opener.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under/ behind equipment. Clean walls and ceiling where splash evident. Clean floordrain under 3 comp sink. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Reseal 3 comp sink to wall and repair leak under dish machine.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF:Front hand sink blocked upon entrance of inspection. CDI-removed6-301.12 Hand Drying Provision - PF: No paper towels at front hand sink. CDI-paper towels placed at sink

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Discontinue storing package of raw meat above packages of ready to eat cheese. CDI-removed

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside microwave and fryer baskets. Clean drink machine nozzles.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: ROtisserie chickens on counter 107F. CDI-reheated to 165F

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed container of potato salad, coleslaw, and macaroni salad not prpoerly date marked. CDI-dated

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing utensils in standing water. Discontinue using paper towels in sink as a stopper.

4-602.13 Nonfood Contact Surfaces - C:Clean around dish machine doors and top of dish machine. Clean shelves where needed. Clean all unused equipment.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean walls where needed. Clean hood filters.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside microwave. CDI-cleaned during inspection

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P: Observed 2 cnotainer of rice and beans past date of discard. CDI-discarded3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Open packages of bologna and ham need to be date marked if being kept longer than 24 hours. CDI-dated.

3-307.11 Miscellaneous Sources of Contamination - C: Observed bins of rice and flour uncovered. Keep bins covered when not in use.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean sides of cooking equipment and unused equipment(slicer).

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under/behind equipment where needed.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Observed dead fruit flies in bin of flour. CDI-discarded

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Chicken 127F, Ribs 127F, Empanadas(beef/cheese) 110-127F. All hot foods must be kept hot at 135F or above. CDI-reheated all items to 165F---Repeat Item

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Raw fish in container of water 69F. CDI- being cooked during inspection

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Bin of cooked pinto beans, black beans, pan of chicken, pan of pork, bin of coleslaw all 38-41F prepared one day ago needs to be properly date marked. CDI-all dated by manager.

6-202.13 Insect Control Devices, Design and Installation - C: Do not store fly paper above prep area. Remove.6-501.111 Controlling Pests - PF: Eliminate fruit flies.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling where needed. Splash evident. Remove shhet of ice from floor in walk in freezer.

2-103.11 (M) Person in Charge-Duties - PFMust have and implement an employee health policy to address reportable symptoms and illnesses. Facility does not currently have a complete policy in place. CDI by instruction; handout in Spanish given to PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PSeparate raw foods from ready to eat foods/vegetables during preparation and storage. Observed bag of cilantro and onions stored directly on top of raw pork in walk in cooler. Also observed raw chicken stored above shell eggs in walk in cooler. CDI by relocating items.

3-501.14 Cooling - PRapidly cool all potentially hazardous foods from 135F to 70F in 2 hours and to 45F or less in a total of 6 hours. Observed metal pan of cooked chicken in sauce 55F and spaghetti, 58F in walk in cooler. Both items were cooked yesterday. CDI by instruction on proper cooling practices and discarding items.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all hot foods 135F and above. Observed several items on hot line less than 135F. See temperature chart. CDI by reheating.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking of any required foods in walk in cooler. Verification required. Upon return, any items requiring date marking that are not properly marked will be discarded.

3-304.14 Wiping Cloths, Use Limitation - COnce wet or soiled all towels must be stored in sanitizer in between uses. Observed multiple wet towels on counters. CDI by placing in sanitizer.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - CSinge service items may not be re-used. Observed single service rotisserie chicken containers on shelf with clean utensils that appeared to have been used and washed. CDI by instruction and discarding containers.

4-202.11 Food-Contact Surfaces-Cleanability - PFMaintain all utensils in good repair to be smooth and easily cleanable. Observed a few severely dented metal pans. Verification required.4-501.11 Good Repair and Proper Adjustment-Equipment - CObserved ice accumulation on floor of freezer. Repair condenser of freezer to eliminate ice accumulation.

2-102.12 Certified Food Protection ManagerMust have certified food protection manager present at all times during operation. Observed person in charge not certified. CDI by instruction. Obtain certification before 1/1/14 to avoid 2 point deduction.

3-101.11 Safe, Unadulterated and Honestly PresentedAll foods served shall be safe and unadulterated. Observed package of moldy deli ham in flip top prep unit. CDI by discarding.3-202.15 Package IntegrityAll packaged food shall be kept in good condition to protect integrity of contents. Observed many severely dented cans on storage shelf to be used. CDI by discarding all cans and instruction with PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationMaintain separation between raw and ready to eat foods. Observed bag of raw ground beef stored on shelf directly next to cooked rotisserie chickens and above vegetables in walk in cooler. CDI.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all hot foods 135F and above. Observed many items on hot line, in hot holding cabinet and hot holding unit in store below 135F. See temperature chart. All items were either rapidly cooled or reheated.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingAny potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Foods may be kept for a maximum of 7 days.Observed no date marking of any foods in walk in or reach in cooler. Must have date marking in place by next inspection.

3-501.15 Cooling MethodsRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented where protected. Observed multiple rotisserie chickens in to go packaging with lid tightly secured in walk in cooler. CDI by opening tops of containers.

3-304.14 Wiping Cloths, Use LimitationOnce wet or dirty all cleaning towels must be stored in sanitizer in between use. Observed multiple wet/dirty towels on surfaces throughout upon arrival.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore all single service items in a manner to prevent contamination. Observed box of single service cups stored on drainboard of raw fish food preparation sink.

4-202.11 Food-Contact Surfaces-CleanabilityAll food contact surfaces must be smooth and easily cleanable. Observed multiple severly dented large pots, strainer etc. Also observed deeply grooved cutting boards. CDI by instructing to discard and replace.

4-602.13 Nonfood Contact SurfacesGeneral cleaning needed of non-food contact surfaces throughout including shelving, equipment, dry storage containers etc.

Discontinue using plastic crates for shelving. Obtain approved shelving. Properly clean floor along walls, under crates etc. Observed with food debris/residue.