TAXCO MEXICAN RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lettuce in the WIC above 41F and Cheese in the PT above 41F. All other foods in the facility were properly cold holding at 41F or below. PIC stated that cheese was prepped only 45 minutes prior, and lettuce has been in the WIC. All other lettuce in the WIC was 41F and below. -CDI- 2 food items above 41F were voluntarily discarded. Ensure that foods remain in proper cold holding at 41F and below. EHS is maintaining points at half credit due to large improvements in cold holding between todays inspection and last inspection. Last inspection the entire prep unit was out of temperature, today 2 items were above 41F. Continually work towards maintaining cold holding in compliance. 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 .

3-501.14(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 beans 3 large metal pans of beans prepared from the day before, the beans were recorded at 43F. PIC stated that the beans had not been removed from refrigeration. All other foods in the WIC were observed at 41F and below. Ensure that foods are properly cooled from 135F to 70F within 2 hours and 135F to 41F within a total of 6 hours. -CDI- The beans were voluntarily discarded. Ensure that proper cooling methods are used to ensure that food properly cools. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods in the prep top/lowboy unit out of temperature. EHS observed all foods above 41F (SEE TEMPERATURE CHART). PIC stated that all foods in the prep top portion of the cold holding equipment came from the WIC and went into the unit at 10:00 AM. EHS and PIC discussed that the facility would use emergency TPHC for the prep top unit until serviced. PIC stated that a service tech would be coming to the facility today to repair the cold holding unit. EHS stated that he will return to the facility tomorrow to ensure that the unit is properly repaired. EHS and PIC discussed further about the foods in the lowboy unit, the PIC stated that all foods in the lowboy unit have been in the unit over night. -CDI- The lowboy TCS foods were all voluntarily discarded. PIC stated that the facility will not use the lowboy for TCS foods until repaired. EHS provided the facility with a TPHC sheet for the emergency TPHC procedures. -3 DAY VERIFICATION REQUIRED- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed beans that were prepared and cooled yesterday not cooled down to 41F or below today. Observed the beans in a large lidded containers present in the WIC. Ensure that foods that are cooling are cooled using methods such as vented pans, active stirring, and smaller portioning. -CDI- Beans that missed the cooling window 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 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 3 metal containers of spices unlabeled and one squirt bottle unlabeled. Ensure that all working containers of foods are properly labeled. -CDI- PIC and food employees labeled all unlabeled food containers.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles resting directly a top seasoning in 2 metal containers. Ensure that all scoop handles are stored so that they are not in direct contact with the food. -CDI- PIC removed scoops from the containers.

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 several pieces of equipment throughout the facility with the accumulation of rust and corrosion. Equipment includes shelving in the WIC, WIF, clean dish racks in ware washing area, and on the bottom legs of the 3 Compartment Sink. Ensure that rust and corrosion is removed from these non food contact surfaces of equipment or replaced.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf 2 out of 3 thermometers were more than 2F off 32F when check in ice bath. Ensure food thermometers are +/- 2 degrees Farenheit. CDI - Inaccurate thermometers discarded. 0 pts. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Waste on ground in dumpster area. Maintain dumpster area to prevent attracting pests. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large trash bin stored directly in front of the handsink at the make line. CDI: Food employee removed the trash bin so that it was not obstructing the accessibility to the handsink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bags of unwashed jalapenos and tomatillos stored above cooked, RTE foods on the speedrack inside the WIC. CDI: Food employee corrected the storage order to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, points not doubled since previous inspection report cited three separate violations for food separated and protected, whereas only one violation was observed during today's inspection. Full points will be taken, if this is a repeat violation during the next routine inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed the partition wall separating the two prep sinks needing to be re-caulked. Re-caulk partition wall.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the female restroom. Obtain a covered waste bin for disposal of sanitary products.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from the dumpster. EHS advised PIC to contact their waste company, Waste Connections, to obtain a new drain plug.

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 one missing ceiling tile above the WIF. Replace ceiling tile so that the ceiling is completely covered, making it smooth and easily cleanable, and to prevent insects/pests entrance into the kitchen.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed worker rinse gloves, observed another worker with a good handwashing and then re-wiped hands after turning off the faucets, observed worker use gloves with portioned raw chicken, beef, and shrimp and then use those same gloves to open cooler doors and grab the next protein. CDI by rewashing hands, changing gloves with a rewash, and explaining what contaminates hands.

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 in line cooler and freezer raw chicken, fish, shrimp and beef needing further separation by final cook temperature For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cilantro over prepared vegetables. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed 2 raw peeled onions lining directly in the cooler bottom. CDI- worker instructed to wash, move to a pan

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed line cooler to have incorrect labels on the pans of food. For example- queso had the crema label Also, the label on the cheese was 8 day window. Labels corrected

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. One sanitizer was well over 200ppm Chlorine, diluted multiple times to get to 50-100ppm

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pulled chicken too deep in one pan and both pans lidded and stacked. CDI by pulling the chicken, uncovering and splitting into more pans. Observed tall chicken stock pan in ice bath in cooler. Had to instruct to stir the broth lots to help the broth cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Do not wear cloths.

4-502.11(A) Maintain utensils in good repair. Observed 2 lime juicers with flecked paint, no longer in good working order, discarded on site.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employee hired six months ago could not be verified as having been informed of reporting responsibilities. CDI- PIC printed out form and employee signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Men’s Restroom with no hand wash sign at sink. CDI- supplied signage for facility.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build-up beginning behind ice shield in ice machine.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Cutting utensils stored in crevice between prep cooler and prep table.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stored clean still wet, stacked one inside the other. Allow to fully air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed damaged gasket at 2-door reach-in at cook line. Repair. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cut watermelon for personal use stored with food for service. CDI PIC moved to separate location.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shrimp stored over fully cooked chicken inside of the walk-in freezer. CDI - Storage order corrected to prevent cross-contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with the exception of black beans hot holding at 126 F in the steam well. Line cook advised that the beans were placed out 45 minutes prior to the inspection. CDI - Product re-heated > 165 F. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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. 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 large metal container of burrito salsa surrounded by ice bath at the prep sink which had been prepared 30 minutes before inspection not properly cooling. Temperatures of product in the center remained > 135 F while sides recorded at < 66 F. CDI - Continuous stirring implemented to promote heat transfer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0 PPM chlorine. CDI - Employee discarded solution and replenished with sanitizer of 100 PPM. -0.5-

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 to-go containers faced up at server side shelving unit. CDI - Containers inverted. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gasket at 2-door reach-in at cook line. Repair. 4-502.11(A) Maintain utensils in good repair. Observed 2x deeply pitted and burnt rubber spatulas at utensil storage unit. CDI - Utensils discarded by PIC. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several vents at hood system in disrepair. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed light bulbs stored on shelving unit above prep sink. Observed Lysol cans stored above drinks on shelving unit in office and methanol gel cans stored on top of packages of coca cola drink syrup. No physical evidence of contamination observed in any of these areas. CDI - All items taken to office in designated area by PIC. -1-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed heavily scored cutting board at dish pit. Utensil removed. -0-

6-303.11 Provide required lighting intensity. Observed 5x missing/non-functional light bulbs at hood system. Replace/install new lighting. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods stored on top of retail foods inside of reach-in unit. CDI - Foods removed. -0.5-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed ceviche being offered using raw tilapia. PIC could not locate parasite destruction letters for fish. PIC could not get supplier to answer the phone. Verification required within 10 days to ensure compliance.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed board posted with new offered menu items in facility. Ceviche is listed on the menu and EHS confirmed through discussion with PIC that tilapia is served raw in the dish and marinated in lime juice. EHS observed no consumer advisory for this menu item. CDI: PIC posted consumer advisory on menu boards.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still intact. EHS provided education about removing stickers during the washing process.

4-501.11 Maintain equipment in good repair. Observed shelving for chemicals with severe rusting. Repair or replace. REPEAT. Points not escalated due to difference in specific equipment violation from last inspection.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso bein reheated on stove top. Employee stated it was finished reheating. EHS observed a final reheat temperature of 147F. Item was not a commercial reheat. CDI: Employee continued to reheat queso until it reached 165F or higher.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 food items in prep top cooler and RI without date marks. PIC stated that they pull from bulk batches in WIC that have correct date marks CDI: items were date marked and EHS provided education on dating the food with the same bulk batch date when put in another location.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed cans of RAID insecticide that is only for household use stored with other chemicals. CDI: PIC discarded insecticide.

4-501.11 Maintain equipment in good repair. Observed shelving for chemicals with severe rusting. Repair or replace. REPEAT. Points not escalated due to difference in specific equipment violation from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: 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 large deep plastics containers of shredded lettuce with tight lids in the walk-in cooler were prepared 1 hour before inspection were not properly cooling. Recommended shallow vented pans for ambient cooling for foods that become warm during preparation. Observed large deep plastic containers of salsa with temps below 41F, however, had heavy condensation inside their lids. Reminded PIC of cooling methods for ambient cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths were stored in on counter tops, not in sanitizer.

4-501.11 Maintain equipment in good repair. Observed the reach-in cooler at the cook line with a broken handle repaired with duct tape, and the prep sink drain with a slow leak. PIC stated a worker has already been submitted for repair of both items. A return visit will be made to verify repairs.

5-501.17 Provide a covered waste bin in female restrooms. Observed wast bins in the wom'en’s stalls did not have lids

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 the wall behind the grill in disrepair and covered with foil.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed chemical dish machine reading 10ppm chlorine after employees washing equipment. CDI, dish machine primed and sanitizer provided at required concentration between 50-100 ppm chlorine.

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 soup not stirred when using ice bath method. Observed horchata prepared around 11am according to PIC and stored in pitchers. Cooling temperature 1 measured 68 degrees F at 1:38pm. Cooling temperature 2 measured 64 degrees F at 2:08pm. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, horchata transferred to large container and ice added as ingredient to cool. Horchata reached 38 degrees F within minutes. Proper cooling methods discussed with PIC.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee wash hands then turn faucet off with their bare hands before proceeding to handle clean single-service gloves. CDI, employee rewashed their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe, salsa, raw meat such as chicken and shrimp on bottom of tall reach in prep cooler above 41 degrees F. CDI, raw meat and salsa in unit overnight according to PIC voluntarily discarded and foods recently placed in unit according to staff relocated to rapidly cool. Ensure continued monitoring of cold holding and ensure units not overstocked. Long term compliance visit needed to for cold holdingn. Risk Control Plan to be requested next visit if cold holding not in compliance.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on waist of food employee. Repeat. Improvement made since previous inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Written employee health policy PIC showed did not include nontphoydal salmonella. CDI, Updated employee health agreement emailed to PIC.

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. PIC not able to provide written vomiting and diahrrea cleanup procedure. CDI, handout emailed to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salsa, chicken, ham, tomatoes and other TCS foods cold held above 41 degrees F in tall reach in refrigerators. See temperature observations chart. CDI, items recently placed in unit according to PIC and relocated to walk in freezer to rapidly cool. Visit needed to ensure long term compliance of cold holding and calibration of stand up refrigerator that had ambient air temperature of 46 degrees F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed some chemical spray bottles not labeled. CDI, PIC labeled bottles.

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 soup cooling at 94 degrees F in ice bath at 1:30pm. At 2:06 soup cooled to 85 degrees F. Observed no active stirring in ice bath. Proper method to cool using ice bath and stirring discussed with PIC. CDI, repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer bucket testing 0ppm. Observed wiping cloth worn around waist of several staff members.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed glass stored in bar handwashing sink. CDI, glass removed to provide access to handwashing sink.

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 pico cooling at 52 degrees F in deep covered container at 11:01 and remained at 52 degrees F at 11:36. Cooling rate calculation indicated that this method not effective at reaching cooling parameters. CDI, pico transferred to shallow partially uncovered pans in walk in cooler to rapidly cool.

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 RTE pablano frozen and pulled from freezer over the weekend not date marked in walk in cooler. CDI, pablano voluntarily discarded. Ensure up to 3 dates are included for foods such as prep date, freeze date and thaw date to indicate when item removed from freezer. Improvement made since previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 spray bottles of cleaner not labeled by common name. CDI, spray bottles labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Observed pico cooling at 52 degrees F in deep covered container at 11:01 and remained at 52 degrees F at 11:36. Cooling rate calculation indicated that this method not effective at reaching cooling parameters. CDI, pico transferred to shallow partially uncovered pans in walk in cooler to rapidly cool.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection that is a CFPM.

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 Date marking on beans, salsa, and a few other items prepped yesterday incorrectly dated prepped for today’s date. Chef could identify which foods were prepped yesterday and immediately corrected dates. All other date marking was sufficient.

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. Chlorine sanitizer in sanitizer buckets observed at 0 ppm.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp and raw eggs observed above cooked pork carnitas. CDI. Rearranged. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top cooler observed above 41F (see chart). CDI. Foods voluntarily discarded by PIC. Facility temporarily used TPHC on newly prepped foods until was repaired during inspection. Repeat violation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Cheese dip and chicken nuggets observed under raw shrimp and raw beef in one door reach-in cooler. Raw chicken observed over several ready to eat foods in walk-in freezer. EHS will return no later than 1/17/2020 to verify storage is corrected. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk-in cooler observed holding at 43F ambient air. All foods checked ranged from 42-45F. Some foods were voluntarily discarded by PIC and other foods were immediately moved to adequate reach-in coolers and freezer. EHS will return no later than 1/17/2020 to verify cooler is holding correctly. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of grill cleaner observed in clear bottle lacking labeling. CDI. Bottle was labeled.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn gaskets on reach-in cooler doors. Top of walk-in freezer is leaking. Repair to ensure unit is not leaking.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored under raw beef and pork at cook line reach in cooler. CDI - PIC moved raw shrimp above other items. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding foods in reach in cooler at cook line cold holding at 42-44F. PIC called in service order and took cooler out of service until repair made. VR no later than 07/21/2019 to ensure cold holding TCS foods are at or below 41F. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date on cut tomates from day previous. CDI - PIC placed date on foods and EHS advised that the date marking system is inconsistent with how items are date marked. Some labels are month-day and others are day-month. PIC educated staff to keep on way of date marking for all TCS foods. -1.5-

4-501.11 Maintain equipment in good repair. Observed rusting shelving on the underside in the walk in cooler, split gasket at cook lin prep cooler adn curling metal at bottom of walk in cooler nearest dish machine. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 121F at beginning of inspection. CDI - PIC reheated to 175F during the inspection. -1.5-

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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on drying shelf near dish machine. -0-

5-205.15 Maintain a plumbing system in good repair. Observed plastic bag over leak at can wash hose. REPEAT -1-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling raw beef and then handle cooked foods. CDI - PIC instructed handwashing and all foods cooked to more than 165F. -2-

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 foods in facility today without date marking, with old date stickers that are more than 24 hours old. CDI - PIC back dated foods and reminded staff to remove all date markings before wash/rinse sanitizing containers and placing new dates on TCS foods. -1.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing effective hair restraint at cook line while plating food. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers present in prep unit with cut limes in direct contact with outsides. -0-

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 small serving cups used to dispense foods in dry storage. -0-

4-501.11 Maintain equipment in good repair. Observed rusting shelving throughout facility. Observed missing front panel on rear ice machine. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at can wash hose and leak at pre-rinse section of dish machine. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the cutting board at the cook line and on the ice scoop. CDI - These items taken for cleaning at the dish machine. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans higher than the fill line hot holding as low as 122F. CDI - PIC split these into 2 pans and stirred to evenly distribute the heat. PIC educated about staying below the fill line for maintaining holding temperatures. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly snapped on lid on container of cut tomatoes cooling in walk in. -1-REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed shakers of spices over the cook line without label. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths used for cleaning task around the waist of food employees. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at the prep line with deep gouges. 4-501.11 Maintain equipment in good repair. Observed handles pitting on flip top of prep unit and on reach in handle. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the light fixtures in the hood and on the housing of the thermometer. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceiling shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -0-

6-303.11 Intensity-Lighting - C Observed three of five lights blown under hood at cook line. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee rinsing a wiping cloth in the hand sink. CDI- instructed employees hand sink must be used only for hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above pico de gallo in the walk in cooler. CDI- storage rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine operating at 0ppm chlorine sanitizer concentration. CDI- machine was primed until a sanitizer concentration of 50ppm was achieved.

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 4 covered metal pans of queso cheese between 47-51F in the walk in cooler. PIC indicated the cheese sauce was made on the previous day and had not been removed from the walk in cooler since the night before. CDI- product discarded. EHS provided cooling chart in English and Spanish 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 4 containers of queso cheese sauce between 47-52F in the walk in cooler. The pans were filled approximately 4 inches high and were stacked and covered with lids. CDI- food was discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wooden food picks being stored in a ceramic bowl that had food debris accumulation in it.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hand sink beginning to peel away from wall in men's restroom.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling dirty dishes then switch to handling clean dishes without washing his hands in-between. CDI by instruction, hands were washed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside of the ice scoop holder and on the inner portion of several soda nozzles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pitcher of salsa being stored in ice. The top portion of salsa was at ~52F due to the ice not being at the same level as the salsa. CDI- salsa was immersed in ice to promote rapid cooling. VR required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken stock at 78F at 4:20PM drop to 71F at 71F at 5:05PM. The stock was in the walk in cooler in a high volume uncovered container but was not being actively stirred. CDI- stock was split into 2 pans and stirred.

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 a cup without a handle being stored in a salsa bucket in the walk in cooler.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed an employee open a reach in cooler using a glove that was recently used to handle raw chicken. The reach in cooler also contained several ready to eat foods. CDI- door handle was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one pitcher of salsa stored in an ice bath (ice was mostly melted) while the salsa was at 62F. CDI- salsa pitcher was immersed in ice to promote rapid cooling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one ceramic bowl being used to store toothpicks with debris accumulation inside the bowl.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the gaskets of a flip top reach in cooler along the cook line.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee place a lime onto a shot glass without gloves on. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a food processor stored clean with food debris on the blade attachment. CDI- item was recleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a blue ice scoop holding bin with debris in the bottom of it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1 large pitcher of salsa and several small table pitchers of salsa being stored in an ice bath. However, the ice salsa was filled several inches above the ice line (see temp. chart). CDI- salsa containers were relocated to the walk in cooler for cooling.

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 high volume, low surface area container of queso cooling in the walk in cooler (several gallons). CDI- product was placed into a shallow metal pan and was placed into the walk in freezer for rapid cooling. Cooling infographic also provided today.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee towel drying cleaned metal containers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed toothpicks being stored in a ceramic bowl that had food debris in the bottom of it.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint on a swing door that leads into the kitchen. 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 debris accumulation on a swing door that leads into the kitchen. Improvements made since last inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine concentration. CDI- machine was primed and ran until the machine was dispensing chlorine at ~50ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed salsa in a large, covered plastic container (2-3 gallons) at 48F in the walk in cooler. The salsa was made on the previous day. CDI- product discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans and chicken stored on the stove top with the burners off. Both food products were below 135F (see chart). CDI- foods reheated to above 165F and transferred to a steam table for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa containers being stored in an ice bath cold holding above 45F (see chart). CDI- product was transferred to the walk in cooler for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle. CDI- label added to container.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa being stored in a large, covered, plastic container for cooling. CDI- product discarded. Keep food products uncovered during the cooling process. Spread foods into thin layers no more than 2 inches high to promote rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed gray plastic bins used for queso cheese storage stored clean and stacked while wet.

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 peeling paint on the swing doors that lead into the kitchen and deteriorated caulking at the splash guard between the 2 prep. sinks. 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 debris accumulation on the swing doors that lead into the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Queso cheese stored under containers of raw beef in reach in cooler. CDI - Queso moved to top shelf.

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 Queso cheese cooling 1 hour and still at 97F; not likely to reach 70 within the 2 hour time window. CDI - Cooling method altered to cool product more quickly.

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 Queso cheese cooling in deep plastic containers with lids on. CDI - Queso poured into wide flat metal pans and left uncovered to promote cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of pans wet stacked on drying rack. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Split gasket on reach in freezer door and rust on drying rack shelves. Repair/replaces as needed.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Unwashed tomatoes and avacados over ready to eat salsa and raw chicken on top of container of sour cream in walk in cooler. CDI - All rearranged with correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Items such as cut lettuce, cut tomatoes, and shredded cheese oversotcked in flip top and holding above 45F in top portions. CDI - Top portions removed and discarded.

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 Tamales and cooked chilis in low prep cooler with label but no date written or circled on label; tomates cut yesterday with no date in walk in cooler. CDI - All correctly back dated today.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored hanging on side of dish machine. CDI - Placed in bucket of sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe build up of dust from cooler fan guards.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Sliced deli ham stored below raw chorizo in reach in cooler. CDI - Ham placed on top shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal food pans with tape and stike residue stored as clean. CDI - Soiled pans sent to dish area for reprocessing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Damp wiping cloths stored on lid of chip bin. CDI - Relocated to sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Couple of metal food pans wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Bottom shelf of utensil rack rusty. CDI - Replace of repaint. 4-502.11(A) Maintain utensils in good repair. Wire strainer basket damaged and beging to frey. CDI - Discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw burger thawing in reach in cooler on top shelf above preped veggies and whole raw beef. CDI - Raw burger placed on bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up on interrior surfaces of ice machine. Clean.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Rice recently placed in steam well at 125F and unlikely to reach 165F. CDI - Rice removed and reheated on stovetop to 165F+.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Salsa prepared last night still cooling in walk in cooler; at 50F in center. CDI - Discarded; Recommended that canned ingredients are placed inthe walk in cooler the night before they are to be used so there will be little or no cooling required during prep of salsa.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa cooling in 4 gallon food container. CDI - Salsa discarded due to violation of cooling time (see violation 18). Recommended that canned ingredients are placed inthe walk in cooler the night before they are to be used so there will be little or no cooling required during prep of salsa. Repeat violation.

General Comment 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 Employee recontaminated hands after washing by touching faucet handles with bare hands to turn water off. CDI - Explained the violation and that a barrier such as a paper towel should be used to turn water off; hands rewashed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken sotred above raw beef in reach in cooler at cook line. CDI - Cooler rearranged with chicken on the bottom. 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 Half empty pan of shredded chicken in walk in cooler with no date mark; also, items that are date marked are given 8 days, ex: 7/17- 7/24. CDI - Chicken correctly back dated; Explained date marking to PIC. VR - Will return with in 10 days to verify correction to date marking.

General Comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two 5 gallon buckets of sanitizer with no label. CDI - Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa cooling in 4 gallon food container. CDI - Salsa split into several smaller containers to cool more quickly. Recommended that canned ingredients are placed inthe walk in cooler the night before they are to be used so there will be little or no cooling required during prep of salsa.

General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on divider in three comp sink. CDI - Relocated to sanitizer bucket. 5 gallon bucket of sanitizer stored on floor behind bar. Place bucket on milk crate to elevate above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on drying rack. Separate to allow air drying. q

General Comment 4-501.11 Maintain equipment in good repair. Observed one split gasket on low prep cooler door. Replace.

.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. All foods shall be stored in order of final cook temperature. Observed raw eggs being stored over raw beef in the reach in prep cooler. CDI- eggs were moved to the bottom shelf.

.4-901.11 Equipment and Utensils, Air-Drying Required - C. All utensils shall be air dried prior to stacking. Observed twho plastic bins that were being stored wet. CDI by instruction.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf If foods are holding less than 41F they may be kept for up to 7 days. If holding 42-45F foods may only be held for 4 days. Foods must be clearly labeled with dates when removing from freezer and placing into refrigeration. Observed all foods in walk in cooler holding 43-45F but foods are currently held for 7 days. Observed items removed from freezer with date appearing to be expired. 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 salsa verde in walk in cooler past 7 day expiration time. Observed several items labeled with 8 day expiration time. Food must be discarded on day 8 before facility opens for business. CDI by instruction with PIC. Foods labeled or discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals near dish machine without labels. CDI by labeling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Foods made from room temperature ingredients must be cooled to less than 45F with in 4 hours. Observed two large tightly covered containers of salsas 72F and 75F in walk in cooler made today. CDI by uncovering and splitting into smaller containers.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed dial stem thermometer 10F off. Unable to calibrate thermometer during inspection; no tool available.4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for use. Verification required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using a towel to dry utensils.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed no date marking for the carne des grada's which PIC stated were prepared two days ago. CDI by instruction: all foods prepared and cold held for more than 24 hours shall be date marked.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF. Observed a consumer advisory present on the front page of the menu with no disclosure symbols to indicate which foods/dishes can be hazardous. CDI by instruction.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGENERAL COMMENT: observed a cracked gasket on the interior of the reach in cooler across from the grill.

A consumer advisory must consist of a disclosure and a reminder. Observed menus to have a reminder with no disclosure. CDI by instruction.

All food shall be protected from contamination while in storage. Observed the ice behind the bar used for drinks to be uncovered. CDI- ice was covered.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths on the food prep table.

All employee foods shall be stored in a designated area. Observed employee foods being stored with consumer foods in the reach in cooler behind the bar.

All foods shall be stored in order of final cook temperature. Observed raw meats being stored over cooked chicken in the walk in cooler. CDI- chicken was moved to the top shelf.

All food contact surfaces shall be clean to sight and touch. Observed build-up on the nozzle of the soft drink dispenser behind the bar.

All toxic.substances shall be labeled properly. Observed no label on a bottle of cleaner in the wash basin. Observed no label on the buckets on sanitizer. CDI by instruction.