POLLO ROYAL

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside cooking equipment. CDI - PIC placed roll of paper towels at hand washing sink. 0 pts.

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. House made picante salsa measured 45-48F (2 containers). PIC stated it began cooling last night. Use blast chiller or ice bath with frequent stirring to cool TCS foods after cooking. CDI - PIC educated on cooling and salsa was discarded. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Cole slaw (46F), pico (50F), and lettuce (62F) in sandwich cooler top measured above 41F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to walk-in cooler as he thought they warmed from lunch rush and everything in bottom of cooler was below 41F so it was working. 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 yucca had date label of 7-3. PIC stated the yucca was cooked Sunday and the employee did not change the old date on the pan. CDI - PIC put Sunday's date on pan. 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 .

3-501.15 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 Picante salsa measured 45-48F and began cooling yesterday. Use blast chiller, or ice bath with frequent stirring to cool large batches of food. CDI - PIC discarded salsa. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 2 live roaches observed on floor during inspection. Keep premises free of pests. Increase frequency of pest control visits if pests are still present using current pest control frequency. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Utensils on line were stored in room temperature water. Do not store in-use utensils in water unless the water can be maintained at 135F or above. 0 pts.

4-501.11 Maintain equipment in good repair. Most refrigeration units and freezers have torn gaskets. Replace torn gaskets. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food container stored directly on top of restaurant food in walk-in cooler. Store employee food separately from food for customers. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pupusas measured 65F at beginning of inspection and still measured 61F an hour later. Pupusas were stacked on top of each other causing them to cool slowly. CDI - PIC spread out the pupusas so they would cool quicker. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice and beans in hot holding measured 120F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded rice and beans. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 2 pans of pupusas in drawer cooler under grill measured 55-60F. PIC stated the pupusas were prepared 1 hour ago. Also, bus tub of pupusas in walk-in cooler measured 65F and PIC stated they were just finished being prepared 10 minutes before inspection began. Use walk-in cooler to cool TCS foods after preparation. Do not place TCS foods above 41F in coolers on line. Also, spread out cooling TCS foods and leave them loosely covered or uncovered. CDI - PIC moved pupusas from drawer cooler to walk-in cooler and he removed covers from bus tubs and spreader out the pupusas so they would cool quicker. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Replace torn gaskets on upright freezer doors and raw chicken cooler doors. Replace handle on hot hold unit that is torn off. Also, replace shelves in raw chicken cooler and replace shelf above 3-compartment sink that is chipping pint. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Mop sink faucet does not have backflow preventer. VR - Verification required within 3 days that establishment installs vacuum breakers on both spigots in mop sink.

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. Grout between floor tiles is low in front of 3-compartment sink. 0 pts.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Red salsas in front upright cooler measured 49-62F. PIC states these are salsas they put at tables for customers. TCS foods must be 41F or less in cold holding. CDI - PIC discarded salsas. 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) Red salsas in upright cooler at front were missing prep date labels. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days of preparation. CDI - PIC discarded salsas. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 2 dead roaches and 1 live roach observed during inspection. PIC had invoice from pest control from last week. Maintain premises free of pests.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Utensils on line stored in 90F water. Utensils may only be stored in water if the water is maintained above 135F.

4-501.11 Maintain equipment in good repair. Replace torn gasket on upright freezer and on doors of sandwich cooler. Replace rusted shelves in raw chicken cooler. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cole slaw prepared at 9AM still measured 54F at 11AM. Cut cabbage in vinegar also measured 52F at 11AM and was prepared at 9AM. Both the cabbage in vinegar and the cole slaw were in bus tubs with lids on them cooling down. Establishment needs to prepare less cabbage at a time or acquire more sheet pans so it can be spread out to cool properly. CDI - PIC put ice in cabbage in vinegar and moved the cole slaw to smaller pans and placed them in freezer to continue cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Cooling Methods (Pf) Pupusas, cole slaw and cabbage were cooling in bus tubs with lids on containers. Use shallow pans and leave cooling TCS foods loosely covered or uncovered. Establishment needs to have a better method for cooling cabbage and cole slaw. CDI - PIC educated on cooling methods and moved cole slaw to shallow pans, took lids off pupusa tubs, and added ice to cut cabbage. 0 pts.

6-501.111 Controlling Pests (Pf) Flies are present in kitchen. Establishment needs to keep back door free of trash to prevent attracting flies. Establishment has pest control visits already in place.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) Boxes of disposable items stored on floor of storage building outside. Store single-use and single-service at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on most freezer units in kitchen. Replace all damaged gaskets. 0 pts.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed employees without knowledge of food borne illnesses. CDI. PIC was provided another paper copy and also education provided.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer during inspection. CDI. PIC provided one from the back and had batteries put on them.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food stuffs stored in unit outside without covering the unit. CDI. PIC covered the unit

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored directly by produce. CDI. PIC removed the chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef, chicken CH In drawer, cabbage and slaw in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in wash solution. CDI. PIC replaced.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of the dumpsters missing a drain plug.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed CLEANING needed on floors under cooking equipment and cold holding units. Repeat ***improvment from last time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef CH In drawer at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED in use wet wiping cloths stored directly on prep tables.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use boxes, and To go dishes stored directly on the floor.

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 build up on top of dish machine. ****IMPROVEMENT FROM LAST TIME

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed CLEANING needed on floors under cooking equipment and cold holding units.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one of the WI with everything in it completely out of temperature. CDI. PIC got the unit repaired. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with rubber bowls and containers stored as clean. Repeat

4-502.11(A) Maintain utensils in good repair. Observed one of the WI in disrepair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit in the facility during inspection. CDI. PIC ordered new ones. 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned wash solution during active ware washing. CDI. PIC replaced.

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 build up on shelves in WI.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food stored directly by customer food. CDI. PIC removed. CDI. PIC removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed liquid eggs stored over platanos in RIC under prep unit. -CDI- PIC corrected storage order. **REPEAT** -3- 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce stored over mozzarella cheese and RTE pupusas under unwashed peppers in outdoor WIC. -CDI- PIC corrected storage order. 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.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine. Increased and more thorough cleaning frequency recommended. -0-

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 food employee reheat beans and rice in microwave for hot holding to 115F. -CDI- EHS educated PIC about proper reheating temperatures and food employee reheated food to 178F. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC under prep unit above 41F. Refer to temperature chart. Per PIC, facility has had problems with this unit in the past. Observed ambient air of unit at 41F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed pupusas in outdoor WIC dated 11/21 (discard 11/27). Observed cheese sauce in stand alone RIC dated 11/20 (discard 11/26). Observed guacamole with tomatoes and half and half in stand alone RIC with no date. Observed no date on frozen chicken in reach-in freezer. Observed no date on horchata in drink dispenser. Observed cut melons in display freezer with no date. Per PIC, guacamole, half and half, cut melons and horchata were prepared yesterday and frozen chicken was prepared (11/26). -CDI- PIC voluntarily discarded expired items and properly date marked other items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 bananas in boxes on the ground in outdoor WIC. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal bowls and containers stored as clean. **REPEAT** -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed leak at back handwashing sink. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee drop an item on the floor and pick it up without washing hands. -CDI- EHS told PIC what was observed and PIC instructed food employee to wash hands and food employee properly washed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp stored over RTE salsa and raw chicken over cut cabbage (revuelto) in stand alone RIC. Observed raw shrimp over bananas in stand alone RIC in back. Observed bread stored under unwashed lettuce in outdoor WIC. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed lettuce cut yesterday in WIC between 43-45F. -CDI- PIC voluntarily discarded lettuce. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed housemade tomatillo salsa, curtido and repollo (cut cabbage), coleslaw and yuca in RIC under prep unit above 41F. Observed raw beef round and raw chicken in cold drawers above 41F. Observed raw chicken in indoor WIC above 41F. Observed raw chicken and raw beef in outdoor cool above 41F. Ambient temperature of outdoor WIC 41F. Refer to temperature chart. -CDI- PIC discarded over all items in RIC under prep unit. PIC moved chicken in indoor WIC to blast chiller to rapidly cool as chicken had just been prepared today. PIC discarded of raw beef round in cold drawer as it was above 45F and moved raw chicken in cold drawer to freezer to rapidly cool. PIC moved items from outdoor WIC to blast chiller to have items rapidly cool. **3DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 cut lettuce, mozzarella cheese, pico de gallo, cut cabbage and cole slaw in prep unit with no dates. Per PIC, these items had been prepared 8/7/23 and were dated in WIC but date was not transferred to prep unit. Observed chicken tacos in RIC under prep unit dated 7/31. Observed black beans and cheese sauce in RIC # 1 with no date. Observed housemade red salsa RIC # 1 dated 7/31. Per PIC, red salsa was prepared 8/7/23. -CDI- PIC discarded of chicken dated 7/31 and PIC properly date marked remaining items. EHS educated PIC on carrying date marks from WIC to prep unit. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut lettuce in WIC prepared yesterday cooling, stacked high with tight fitting lid. Observed raw marinated chicken in WIC prepared today, cooling with tightly fitting lid, stacked high. -CDI- EHS educated PIC on proper cooling methods and PIC placed marinated chicken in blast chiller. PIC discarded of cut lettuce as it was prepared yesterday. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal bowls and containers stored as clean. -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 damage floor tiles near indoor WIC. **REPEAT** -0.5-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer used to sanitizer at 400ppm chlorine plus. CDI. PIC diluted the locution. 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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed open dumpster in the facility during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage ceiling in the facility during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food stored directly by customer food. CDI. PIC removed. CDI. PIC removed. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cabbage, Lettuce in prep unit at temperatures above 41F. CDI. PIC had placed more in the container than the size of the container and quantity was reduced to the WI.

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 food stored directly on the floor in the WI cooler. CDI. PIC removed.

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 water leaks on the floors in the WI coolers and needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys on table. CDI. PIC removed. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cabbage in RI at temperatures above 41F. CDI. PIC voluntarily discarded.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed no sanitizer at dish machine during inspection. CDI. PIC provided one.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility at the time of inspection.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone on table. CDI. PIC removed. 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 cabbage,slaw, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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 build up on shelves. Needs to be cleaned.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility at the time of inspection.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed PIC wash hands and turn the water off with bare hands. CDI. Hands rewashed.

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 slaw, and cabbage cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

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 build up on RI doors. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors at door to WI cooler. Needs to be repaired.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written plan for Vomiting and Diarrheal event. CDI. Provided PIC with one.

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 open containers of milk in the WI without dates. CDI. PIC date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer in spray bottle without a label. CDI. PIC labelled. 7-201.11 Store toxic materials to avoid contamination. -P. Observed multiple containers of sanitizer stored on prep table. CDI. PIC removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed some flies around the kitchen area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed grease trap stored directly infront of the hand sink. CDI. PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice, chicken, beef in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT. Unit will be checked within 10days for repairs

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 milk in RI and WI without date marks. CDI. PIC 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 chicken, slaw, tightly covered inside the walk-in cooler. CDI: training and education provided; PIC indicated that they were made not long ago. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed multiple flies in the kitchen during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed numerous amounts of trash inside and outside of the dumpster enclosure. Areas needs much attention.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC with in adequate knowledge of cooking temperatures. Observed violations including cold holding, handwashing, date marking, cooling temperatures,etc. Little to no oversight over kitchen operation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee electrolyte drink solution stored on prep table. CDI: drink was relocated to designated area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee not changing gloves after several tasks including cracking raw eggs, touching handle surfaces, and clean dishes. CDI: PIC was informed; education and training was provided, and gloves were discarded and hands were washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed shell eggs stored above onions inside outdoor walk-in cooler. CDI: storage order corrected. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed a container inside walk-in cooler stored directly on top of an open container of fried chicken. CDI: fried chicken was discarded.

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 chicken at 47F in center of product that had cooled from yesterday in large plastic container. CDI: chicken was discarded. Observed chicken soup and chicken tacos cooling from yesterday inside walk-in cooler. Products were between 43F - 45F. CDI: products voluntarily discarded. EHS will conduct a compliance visit within 10 days to determine if risk control plan needs to be implemented or permit action needs to be taken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside bottom of prep cooler cheese sauce at 49F, slaw at 48F, Caesar dressing at 42F, and chicken at 47F. CDI: these items were voluntarily discarded. Observed door to cooler not closing properly. Service call will be placed. Items in top of cooler were in compliance with temperatures. Observed green and red sauce in cups sitting on counter at 64F. CDI: sauce was discarded due to date marking issues. EHS will conduct return visit in 10 days to ensure cooler has been repaired and temperatures are maintained.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed items inside WIC including red salsa, salsa royal, green salsa, and slaw that had expired past 7 days. CDI: these items were discarded.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee medicine stored on dry storage shelf with restaurant food items. CDI: removed and stored in a designated area. 7-201.11 Store toxic materials to avoid contamination. -P. Observed WD-40 stored on shelf with dry goods. CDI: relocated to designated chemical area.

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 chicken, tacos, and chicken soup that had cooled in large portions and covered inside the walk-in cooler. CDI: training and education provided; items were discarded due to temperature abuse. Cooling posters and logs were given out.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from walk-in coolers and prep cooler on cook line.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of lettuce stored on the floor inside walk-in cooler. Observed a bin of flour stored on the floor of kitchen.

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 water at 83F.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash overflowing to the point were the lids are left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed numerous amounts of trash inside and outside of the dumpster enclosure. Areas needs much attention.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back hand sink with no paper towels. CDI-PIC provided paper towels 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wall drying rack where pots and pans hang, blocking access to handsink. Pots and pans are blocking the sink. CDI-PIC moved pots and pans on the drying rack next to sink, out of the way of the 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 chicken with a date from 1/27 at 43F. PIC said they made it yesterday. Chicken was in a large portion and covered with condensation on the top. EHS noticed a loot of food items (beans, refried beans, salsa, beans and rice) are all in large portions. PIC voluntarily discarded chicken. VR REQUIRED 2/7/2021. 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 chicken with a date from 1/27 at 43F. PIC said they made it yesterday. Chicken was in a large portion and covered with condensation on the top. EHS noticed a loot of food items (beans, refried beans, salsa, beans and rice) are all in large portions. PIC voluntarily discarded chicken. VR REQUIRED 2/7/2021 PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed WIC with metal starting to erode.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease dripping off the oven hood and onto the floor. Needs to be cleaned. *Kitchen is clean, hood is clean except the edges that are catching moisture.

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 areas of low grout throughout kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large bins on salsa and 2 large metal pans of rice made 9/9/20 holding above 41F. Observed chicken in the cold drawer holding above 41F. CDI- Items discarded.

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 slaw and cabbage over stacked in the prep top. Observed rice and salsa in large bins in the walk in cooler. CDI- Rice and salsa was discarded. Cabbage and slaw was halved in smaller containers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and sugar bins without a label. CDI- Items labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

3-307.11 Miscellaneous Sources of Contamination - C Observed fly land cabbage during prep. CDI- Portion of caggabe discarded. fresh cut cabbage was covered with plastic wrap until prep was complete.

Repeat: 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. Observe employee touching facuet handles after washing hands. CDI: intervened; education provided on proper handwashing; hands properly washed.

General Comment: 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 one container of queso that had been cooled from last night inside bottom of prep cooler at 46F. CDI: product voluntarily 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. Observed a pan of cheese pupusas and cheese and bean pupusas inside cold hold drawer that has expired past 7 days. Observed a container of pinto beans inside walk-in cooler that has expired past 7 days. CDI: discarded. Observed a pan of pinto beans without date inside walk-in cooler and a squeeze botttle of ranch dressing without date inside botttom of prep cooler. CDI: ranch was dated and pinto beans were discarded due to uncertainty as to when it was made. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and some dry goods in the kitchen.

Repeat: 4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk-in cooler. Observed heavily damaged dish racks. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards.

General Comment: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Bleach test strips could not be located. CDI: gave facility some strips until they can order more.

Repeat: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some areas inside kitchen were floor needs to be regrouted.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC during time of inspection with no food protection manager certification.

2-301.14 Wash hands after activities that contaminate them. -P. Observed food employee go outside to outside walk in cooler, come back inside and go back to prepping food. CDI, employee was educated on when to wash hands by PIC, employee properly washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed lettuce in bags stored over RTE cut vegetables located in outside walk in cooler. CDI, unwashed bags of lettuce was moved to under RTE vegetables by food employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F. Per State Memo first inspection of 2019 for facility no points to be taken for TCS foods found between 42-45F. CDI, educated facility on the new cold holding requirement, facility understands expectation for henceforth of all TCS foods to be kept at or below 41F.

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 deep bucket of beans covered cooling in walk in cooler. CDI, beans were placed on a shallow pan and left uncovered to allow cold air to flow through food. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping clothes held in warm water inside buckets throughout facility without sanitizer.

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 on stove top holding in water temping at 125F.

4-501.12 Cutting Surfaces - C. Observed cutting boards on prep line with minor scoring. Advised PIC to resurface or replace cutting boards.

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 patches of low grout throughout kitchen. REPEAT. Observed damaged floor tiles in front of indoor walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a cutting board on the cook line and another drink stored on the dry storage shelf on the cook line. CDI - drinks were removed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed an employee cooking raw chicken and taking them off the grill at 153F. CDI - explained that a minimum final cook temperature of 165F needs to be met before the cooking process is done. CDI - chicken was placed back on the grill and reached 170F.

General comment 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken tacos cooling while covered in the walk in cooler. CDI - explained proper cooling methods; tacos were uncovered to facilitate cooling.

Repeat violations 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers, bowls and tubs stacked wet.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the tall reach in freezer in the back, the reach in freezer on the cook line and both doors on the prep unit on the cook line; replace gaskets. Points were not escalated due to some gaskets were replaced since the last inspection.

General comment 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 patches of low grout throughout the kitchen.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 bottles of cleaners stored with plantains. CDI -bottles were removed and placed with the chemicals.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the right door of the small freezer on the cook line, the left door of the reach in freezer by the hot box, the right door of the reach in freezer in the back and the outside walk in cooler. Replace gaskets.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of green cleaner unlabeled. Observed sanitizer stored in a bucket that was labeled "detergent". CDI - all items were labeled correctly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of chicken and a container of cole slaw stored on the floor in the walk in cooler. CDI - items were placed on the walk in cooler shelves.

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 handle of a knife stored in the cole slaw in the prep unit on the cook line. Observed the handle of a spoon down in a container if chicken soup. CDI - items were removed from the food.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the prep unit on the cook line, the walk in cooler and the right door of the 2 door reach in freezer in the back. Replace gaskets. Observed shelves starting to rust in the walk in cooler. Repair/replace shelves; do not spray paint.

General comment 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed FRP missing on the wall on the right exposing unsealed wood in the mop closet in the hallway. Repair wall so that it is smooth, easy to clean and non-absorbent. 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 baseboard/door frame to the right in the mop closet rotting and falling apart. Repair.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed rice and chicken stored in warming cabinet <135F. CDI by reheat to 165F. Recommended use of metal pans in place of plastic pans. Observed ambient air temp of 156F in warmer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled dry food containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed boxes of raw chicken stored on floor of walk-in cooler. CDI - storing 6 inches above floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored on prep cooler on cook line. CDI by discard.

3-302.11(A) Separate the different types of raw animal foods. -Pf observed raw chicken stored in same pan with raw beef. CDI by storing seperately with chicken below beef.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice and beans stored in warming cabinet < 135F. CDI by voluntary discard by PIC.

3-501.13 Use approved thawing methods. observed beef thawing on cart off of temperature control. CDI moved to walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. observed water leak at handsink in cook line area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on utensils stored as clean on the drying rack. CDI by wash, rinse, and sanitize. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P observed 3 compartment sink to be heavily soiled. Hood filters had been cleaned in sink and utensils were being washed in sink at the same time. CDI by wash, rinse, and sanitize of 3 comp sink.

7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle of degreaser stored on drainboard of in-use 3 compartment sink. CDI by moving to chemical storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - observed open bags of dry food on storage rack. CDI moved to sealed containers.

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

5-205.15 Maintain a plumbing system in good repair. observed slow drain of water in cook line handsink. repair.

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 just cut lettuce cooling in flip top unit across from grill. EHS educated on cooling in walk in cooler prior to placing in holding unit. CDI-lettuce taken to walk in cooler to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed sticky pad with roaches in dry storage area. Did not observe any live roaches. PIC provided EHS with a copy of invoice from Pest Extermination from 5/9/17. EHS advised upping the frequency of visits.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a small stack of plastic containers stacked while wet. REPEAT 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee prepping raw chicken on prep table above a container of cleaned and sanitized lids.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the 2 door under counter reach in cooler on the cookline. 4-502.11(A) Maintain utensils in good repair. Observed cracked plastic food containers. Replace as needed. REPEAT.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to identify the employee health policy even when pointed out, PIC referred to an inspection report and was unable to discuss the employee health policy. VR- provide signed copies of employee health policies to ensure understanding.

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 2-301.14 Wash hands after activities that contaminate them.-P Observed an employee move from handling raw chicken to handling cooked food without washing hands or changing gloves. Employees were also observed working in and out of the walk in coolers and returning to the cook line with proper glove change or hand washing. CDI- by education and redirecting the employee to properly remove gloves before leaving cookline to perform other duties that may contaminate hands and washing hands upon return.

3-302.11(A) Separate the different types of raw animal foods. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee scooping out raw chicken with gloved hands and with the same gloves touch a cooked pupusa. Observed raw beef stored over yucca and other precooked items inside the reach in freezer. CDI- by disposal of the cooked pupusa and moving the raw beef to a bottom shelf below cooked items. Employee removed gloves and washed hands.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Properly wash, rinse and sanitize prior to use. Observed a spatula washed at the 3 comp sink to return to the cook line without sanitizing. CDI- employee was stopped and the spatual was ran through the properly sanitizing dishmachine. Employees educated on proper W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken stored below 135F (see temp observations chart). CDI by reheating to above 200F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cheese overstacked in the prep cooler above 45F and shredded cheese not properly cooled stored on the unit to serve above 45F also (see temp observations chart). CDI- by removing the overstacked portion of cheese and the shredded lettuce to cool down inside the walk in cooler. Education provided on fill lines and overstacking.

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 milk opened with the intent to stored for up to 2-3 days with out a date label. Observed a pan of shredded cabbage stored in the walk in cooler missing a date label. PIC stated smaller container may have come from the larger batch. Advised the PIC to label smaller batches to keep track of when they are made since PIC stated he was not certain if the product came from a main batch. CDI by properly date labeling while onsite.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored with paper towels and other cleaner stored with single service items. CDI by removing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee on cook line wearing a bracelet.

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. Provide scoops with handles for dispensing food products. Observed gloved hands being used to dispense several products. Observed scoop handle submerged in flour container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a small stack of plastic containers stacked while wet.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a box of napkins stored on the floor behind the front register.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the 2 door under counter reach in cooler on the cookline. 4-502.11(A) Maintain utensils in good repair. Observed cracked plastic food containers. Replace as needed. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed flour stored inside trash bags. Advised to provide food grade bags for storage.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed spatulas being washed in wash solution at 104F. CDI by instructing to wash in the dishmachine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor cleaning needed on shelving on the cookline.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in femal restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed the dumpster lids open and plug missing. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old pallets/wood stored behind the dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee coat and purse stored with dry food products.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No cerified PIC present. Certified PIC arrived at end of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed 2 handwash sinks without hand towels. CDI by adding hand towels. 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 cooked pork in walk-in cooler without date mark. CDI by date mark. 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 tacos in walk-in cooler held past 7 day window for disposition. CDI by voluntary discard by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC with certification was not present during the inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P 2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF - Employee did not know what the health policy was, nor if one was posted. CDI - a copy of the policy and health poster was left with the employee.

2-301.15 Only wash hands in handwashing sink.-PF - Observed an employee rinse hands in the 3 comp sink 3 times. CDI - explained to the employee that handwashing can only be done in the handsink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink on the cook line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet under the prep table by the 3 comp sink.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the older prep unit on the cook line. Replace gasket. Observed shelves in the walk in cooler starting to rust. Resurface/replace shelves. Do not spray paint.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's food stored above facility food in the reach in cooler by the hot hold box. CDI - food was moved to the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizing at 0 ppm, chlorine sanitizer had run out. CDI- Sanitizer container changed out, dishes re-washed and sanitized.

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 corn atol, a cooked milk and corn drink, improperly cooled in a deep tub in walk in cooler at 53 degrees that had been cooling since last night, over 6 hrs. CDI- PIC voluntarily disposed of the food. (repeat)

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 cole slaw date marked for 8 days ago and salsa that PIC said was mis-dated, with a date over two weeks ago. Date mark required foods are allowed a maximum 7 day shelf life. CDI- Out of date and/ or incorecctly dated food disposed of.

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 deep tub of corn atol that was not properly cooled. CDI- Reviewed proper cooling methods with PIC. PIC disposed of the food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook wearing a bracelet.

4-501.11 Maintain equipment in good repair. Observed racks in older prep cooler on cook line that are peeling and showing rust, need replacing.

5-205.15 Maintain a plumbing system in good repair. Handsink on cook line has a diconnected pipe with water running into a bucket. Needs repair ASAP.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall tile at old take out window missing, needing replacing. Observed a couple ceiling tiles in kitchen peeling and showing cardboard surface. Need replacing soon.

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 corn atol, a cooked milk and corn drink, improperly cooled in a deep and covered pan in fridge at 47 degrees that had been cooling since last night, over 6 hrs. CDI- PIC voluntarily disposed of the food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser that was un-labeled. CDI- Bottle 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 deep and covered pan of corn atol that was not properly cooled. CDI- Reviewed proper cooling methods with PIC. PIC disposed of the food.

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC is not food safe certified.

4-501.114 Maintain sanitizer at correct concentrations. -P Chlorine sanitizer should be maintained at 50-200 ppm. Observed dish machine not sanitizing, reading 0 ppm on test strip. CDI- Dish machine corrected on site to sanitize properly. Observed all sanitizer buckets reading 0 ppm, worker not adding enough bleach to sanitizer water. CDI- Sanitizer remade to proper strength.

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 cole slaw made approx. 4 hrs earlier at 53 degrees, had been placed on make table to cool after prepping. Make table is for cold holding and should not be used to cool foods. CDI- Cole slaw voluntarily disposed of by PIC.

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 cole slaw improperly cooling in make table. CDI- Reviewed proper cooling methods with PIC. Cole slaw disposed of.

5 4-501.11 Maintain equipment in good repair. Observed rusty storage racks in prep coolers, racks next to cook line handwash sink, and racks above 3 comp sink that are peeling and rusty. Racks need replacing or re-coating.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Certified PIC was not present till end of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed un-labeled spray bottle of filter cleaner in chemical storage area. CDI- Bottle lableled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tub of chips stored on floor of kitchen. CDI- Food stored of the floor.

5 4-501.11 Maintain equipment in good repair. Observed rusty storage rack in prep coolers and storage rack next to cook line handwash sink, peeling and rusty. Racks need replacing or re-coating.

4-501.15 Maintain ware washing machine to properly work. Observed dish machine not working, facility is using 3 comp sink for dishes. Facility serves 50+ seats with multi wash dishes, and is required to have a working dishmachine. Will follow up in 10 days that machine is working.

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. Floor tile at entrance to walk in cooler is loose, needs fastening to floor.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters. Observed missing hood filters above stove. Need replacing

2-103.11 (A)-(L)Person-In-Charge-Duties - PF PIC knowingly placed TCS foods, baked and fried chicken, and rice and beans in a non working hot holding cabinet and hot held the foods over 3 hrs btw. 85-126 degrees. It is the PIC's responsibility to ensure foods are properly hot held at 135 min, if unit is not working, alternative methods for hot holding must by used. CDI- PIC informed of his duties, reheated all foods to 165 in oven and will hot hold all foods at 135 min in oven until hot hold unit is repaired.

6-301.14 Post a handwash sign at each handsink. No handwash sign at bar and cook line handsinks.

3-201.11 Use food from approved sources only.-P Observed no invoices for blue crab in reach in freezer. CDI- Mgr. got a digital copy of receipt from grocery store for crab. Be sure to keep invoices and/or receipts for all foods.

4-601.11 (A) Food contact surfaces must be clean to sight and touch. Observed several dishes stored as clean with food stuck tothem. Observed meat slicer with food build up stuck on the underside of the blade guard. Need to pre-wash dishes better and inspect dishes and equipment for cleanliness. CDI- All dirty items re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P TCS foods, fried and baked chicken and beans and rice stored in non working hot hold unit for approx. 3 hrs at 85-126 degrees. CDI- Foods reheated to 165 in oven and hot held in oven at 135 min until unit can be repaired. Will return to see that hot hold unit is repaired.

4-501.11 Maintain equipment in good repair. Observed rusty storage rack in walk in cooler and peeling racks in prep coolers on cook line and peeling dry storage rack on cook line. Racks need replacing or re-coating.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bad mold build up on walk in cooler ceiling and ceiling light, observed build up needing cleaning from racks in walk in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing wall tile next to refrigerator and missing FRP from sides of counters needing repair.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters. Observed missing hood filters above stove. Need replacing.

2-102.12 Certified food protection Mgr. must be available at all times of operation. Present PIC not food safe certified.

6-301.14 All handwash sinks need handwash signs, no sign at bar hand sink.

4-601.11 (A) Food contact surfaces must be clean to sight and touch. Observed several dishes stored as clean with food stuck to them. Need to pre-wash dishes better and inspect dishes for cleanliness. CDI- All dirty dishes re-washed.

3-501.16 (A)(2) and (B) Observed containers of raw chicken and raw beef in prep cooler at 56-60 degrees, all other foods in cooler were 45 or below. Cooler reading 40 degrees. PIC said cooler may have been left open overnight. CDI- Out of temp meat disposed of. Observed house made salsa in non working prep cooler in bar at 60 degrees since yesterday. CDI- Salsa disposed of. This cooler cannot be used to hold any TCS foods until repaired.

3-501.18 Maintain 7 day shelf life on all date mark required foods. Observed container of tacos dated for 10 days ago. CDI- Tacos disposed of.

4-502.11 (A) and (C) Maintain utensils in good repair or dispose of them. Observed damaged ice scoop in use, ice scoop disposed of.

6-201.11 Ceilings must be made of cleanable material. Observed two ceiling tiles directly above chicken prep table that are acoustic, not easily cleanable, need replacing.6-501.113 & 6-501.1114 Maintain facility free of un-necessary equipment, properly store maintenance tools in separate location. Observed non working prep cooler and large pressure washer stored in middle of kitchen. Need removal.

2-103.11 (M) Facility must have employee health policy. Observed employee health policy available but new food employee was un-aware of the policy. Have all employees read and sign the health policy. CDI- Reviewed health policy with employee who will sign the policy.

2-401.11 Employee drinks need to be stored covered and below food or food contact surfaces. Observed open employee drink stored in kitchen, and covered employee drink stored on dish rack next to clean dishes. CDI- Drinks removed.

6-301.14 All handwash sinks need handwash signs. Main handwash sink in kitchen has no sign.

3-302.11 Protect food during storage. Observed a number of foods stored un-covered in walk in cooler. CDI- Foods covered.

4-501.114 Maintain chlorine sanitizer at 50-200 ppm to be effective. Observed dish machine sanitizer at 0 ppm, sanitizer had run out. Observed bucket of sanitizer reading 0 ppm. CDI- Sanitizer at dish machine and in bucket changed out with proper strength sanitizer.4-601.11 (A) Food contact surfaces must be clean to sight and touch. Observed slicer not used today with food residue left on the blade. CDI- Slicer washed and sanitized.

3-501.15 Use approved cooling methods to quickly cool foods from 135 to 70 in first 2 hrs and 70-45 in 4 more hrs. Observed deep bucket of sauce cooling in ice bath at 150 degrees, bucket too deep and ice not high enough to help cool the sauce properly. Use shallow pans, proper ice baths, quick chilling equipment, or other effective cooling methods. CDI- Sauce moved to shallow pans and placed in proper ice baths to cool faster.

Supply all handwash sinks with handwash signs. A few sinks had no signs. CDI- Gave PIC some signs to post at sinks.

Protect food during storage. Observed uncovered pans of chicken in walk in cooler. CDI- Chicken covered. Observed container with drilled holes in lid covering tortilla chips. CDI- Solid lid replaced on chip container.

Reheat foods to 165 within 2 hrs for hot holding. Observed recently reheated beans hot holding in hot hold cabinet at 118. Appears beans had not been reheated to 165. CDI- Beans reheated to 165 and properly hot held.

Maintain equipment in good repair. Observed torn gasket on main prep cooler needing replacing. Observed peeling and rusty racks in prep coolers and in walk in cooler needing re-coating or replacing.

Keep non food contact sufraces clean. Observed mold and build up needing cleaning from walk in cooler racks.

Observed ceiling tiles removed from cook line area due to leak. Have leak repaired and replace ceiling tiles.

More training needed of employees on employee health policy, employees did not know specifice symptoms or illnesses they must report. CDI- PIC will train workers on health policy.

Need handwash signs at every handwash sink. No handwash sign on bar handsink.

Need to separate foods by final cook temperature to prevent contamination. Observed raw chicken stored in same tub to thaw on top of raw beef. CDI- raw beef was sealed in an intact water proof packaging so the outside of raw beef package was cleaned and the beef was separated from chicken.

Cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. Observed beans improperly cooled in a deep 5 gal bucket with a lid at 47 degrees since cooked yesterday. CDI- Beans voluntarily disposed of by PIC. Will return within 10 days to check cooling procedure.

Cold hold foods at 45 or below. Observed main prep cooler not working properly, reading 65 degrees, all TCS foods inside were 62 degrees. CDI- PIC voluntarily disposed of all TCS foods including raw chicken, raw beef, sliced tomatoes, sliced lettuce, and various TCS sauces. Have cooler serviced, use the other working reach in cooler until its fixed. Will return within 10 days to check prep cooler.

Date mark all required TCS/RTE foods per NC food code and maintain 7 day shelf life for all required TCS/RTE foods. Obsereved a number of foods incorrectly dated or not dated that had been refrigerated more than 24 hrs. Observed foods being kept longer than 7 days. CDI- Foods properly labeled, out of date foods voluntarily disposed of.

Label all chemicals. Observed sanitizer stored in green bucket labeled soap water. Observed several chemical spray bottles not properly labeled. CDI- Sanitizer and chemicals properly labeled.

Use approved cooling methods to properly cool foods. Observed beans improperly cooled in deep bucket with tight lid. Use shallow pans, ice baths, quick chilling equipment, stir often, or other effective cooling methods.

Observed cooks wearing dirty and wet wiping cloths on their aprons. Store wet wiping cloths in sanitizer, once soiled, switch out cook's towels for clean dry towels.

Maintain equipment in good repair, observed a few peeling racks in a few coolers. Equipment and utensils need to be NSF or ANSI equivalent. Observed non-approved blenders at bar area.