CARRBURRITOS

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above eggs in the walk-in cooler. CDI - Items were moved to the correct order.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one box of medicine stored directly on top of a box of tortillas. CDI - Items was placed back on the medicine shelf.

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

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paint chipping on the floor throughout the kitchen.

REPEAT 6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 2-6ft candles of light in the walk-in coolers.

10-DAY VERIFICATION REUQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. -Pf Observed missing disclosure, consumer advisory and asterisk for ceviche on the bar menu. Observed missing advisory on the menu board and paper menu. The correct, full statement should read: *This item is served using raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” Asterisks should be placed before the statement and before ceviche on the menu.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing chips and salsa while wearing an ornate ring.

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. Observed a utensil for cleaning out salsa containers inside of 70 degree water. EHS recommends storing utensil in an empty cup and washed, rinsed, sanitized every 4 hours.

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 increased paint chipping on the floor throughout the kitchen.

REPEAT 6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 4-6ft candles of light in the walk-in coolers. Improvements made from previous inspection due to brighter bulbs being installed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was removed to be returned to the supplier.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one container of taco shells without a lid and away from the protective shelving behind the service line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree avocado sauce made with sour cream. CDI - Item was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a can of WD-40 stored above spices. CDI - Item was removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing salsa while wearing a watch and no hair restraint.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” salsa blender.

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed 1ft candles of light in the walk-in cooler. Observed 2ft candles of light in the meat walk-in cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed signed employee health policies with 5 major illnesses. CDI - EHS provided new Employee Health Policy with all 6 illnesses.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee drink cup stored above a prep table.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash sign in the men’s restroom.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground meat stored above whole muscle meat in the walk-in cooler. Observed raw chicken stored above whole muscle beef in the walk-in cooler. CDI - Items were moved to the correct order.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the drink machine ice chute.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 100-110 degree cooked beef, carrots and onions stored on top of the hot holding unit. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed missing labels on sanitizer buckets. Observed Tylenol stored on a prep surface. CDI - Buckets were labeled and Tylenol was removed.

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 ambient temperature salsa attempting to cool in deep, plastic containers with lids on top. CDI - Lids were removed and salsa was moved to speed rack pans.

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 ramekins being used to scoop spices.

4-501.11 Maintain equipment in good repair. Observed rust forming on the clean dish shelves.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the women’s restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the right side dumpster and open doors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken being held above 41F in low boy. Product prepared 03/06/25. Other TCS foods in unit within temperature parameters. Ambient temp of unit 36F. Excess product in WIC within temperature parameters. No temperature logs. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce being held above 41F at front line. After approx. 35-40 minutes, product still above 41F. PIC stated product prepared 12/07/24, removed from WIC @10:30, and sat on counter in transition/while stocking cold line. CDI: Education provided, product moved to walk-in cooler for rapid cooling, and new product (below 41F) pulled from WIC and placed in front line.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed utensils being stored in hand sink next to grill station. CDI: Utensils removed.

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 buildup on fan covers in walk-in cooler.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice and black beans cooling on speed racks at too slow of a rate to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and product moved to cooler for rapid cooling (<41F). 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 salsa fresca cooling in walk-in cooler at too slow of a rate to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and product vented for rapid cooling (<41F). Observed housemade guacamole cooling at a rate too slow to meet cooling parameters. See violation #33 and temperature chart for details. CDI: Education provided, product vented for more rapid cooling (<41F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken being held above 41F in low boy. Product prepared yesterday, 12/13/23, pulled and placed in low boy @10:30. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. Observed shredded beef being held above 41F in walk-in cooler. Product prepared 12/13/23. CDI: PIC voluntarily discarded product. Observed quinoa salad being held above 41F on main line. Product removed from walk-in cooler @11:30am. CDI: Education provided and product vented and moved to walk-in cooler for rapid cooling (<41F).REPEAT VIOLATION. **Continued non-compliance can result in permit action and food being discarded at next inspection**

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice and black beans being cooled on speed rack using ambient air. Product prepared 12pm. CDI: Education provided and product moved to cooler for rapid cooling (<41F). Observed salsa fresca being cooled in covered plastic Cambro container. Product prepared 11am. CDI: Education provided and product vented and stirred for rapid cooling (<41F). Observed housemade guacamole being cooled in insert pans covered in plastic wrap and lids. CDI: Education provided, product vented for more rapid cooling. REPEAT VIOLATION.

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 housemade guacamole cooling at a rate too slow to meet cooling parameters. See violation #33 and temperature chart for details. EHS recommended use of top shelf in walk-in cooler for cooling processes. CDI: Education provided, product vented for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded beef being held above 41F in walk-in cooler. Product prepared 09/23/23. EHS recommended use of metal pans and/or shallower pans. CDI: PIC voluntarily discarded product. Observed quinoa salad being held above 41F on main line. Product prepared 09/26/23. CDI: Education provided and product placed on TPHC. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed housemade guacamole being cooled in insert pans covered in plastic wrap and lids. CDI: Education provided, product vented for more rapid cooling.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer probe with food debris, stored as clean, has not been properly cleaned/sanitized. CDI- thermometer cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few products at cold prep line (left side) holding above 41F, see temperature chart, right side of unit was properly holding temp. EHS found that lids were off of products during lunch rush and a few products had just been prepped and put directly into unit, causing rise in temperature. EHS found that salsa cooler was holding salsa around 50F, found that multiple pans were missing in top of unit with lid open, causing air to escape and rise temperature of unit. CDI- all products out of temperature at cold line moved to walk in to cool, EHS discussed ensuring products just prepped are cooled in walk in before placing on line. PIC showed EHS that salsa cooler was at temp this morning from temp checks, PIC placed pans back into missing spots and unit started dropping in temperature from 55F to 45F within 15 minutes. Unit holding at proper temperature by end of inspection. PIC will ensure unit is properly functioning before storing salsa in this location overnight, will discuss not leaving lid open with employees. 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 a few metal containers that were wet stacked on clean dish shelving.

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 non-food contact areas around soda machine ice shoot with buildup, in need of cleaning. REPEAT. Note: this is a different area needing cleaning compared to previous 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 multiple ceiling tiles popped out, PIC stated they have had issues with AC unit, in process of fixing with HVAC technicians.

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 2 batches of beans (pintos and black beans) cooling on speed rack in room temperature air during inspection, next to oven. PIC stated that beans were removed from stove at approximately 11:20 (black beans) and 11:30 (pinto beans) and spread thin onto sheet trays on speed rack, EHS found both batches of beans cooling at temperatures below 135F, see temperature chart, temperatures taken at approximately 1255pm. EHS explained to PIC that these beans must be moved into walk in cooler once product drops below 135F for proper cooling, must drop below 70F within 2 hours. CDI- beans moved into walk in on speed rack, EHS confirmed that products properly cooled within 2 hour time frame, may not of met parameters without EHS intervention. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner stored on shelving above to-go containers. Observed a bottle of “fabuloso” cleaner stored on shelving directly above soda boxes. CDI- chemicals moved, EHS discussed contamination concern.

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 facility leaving beans out in room temperature for extended period of time during cooling process, see temperature chart and cooling violation comments. EHS discussed moving products that are cooling into walk in cooler as soon as they drop below 135F. CDI- products moved into walk in for proper cooling. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist jewelry on. REPEAT.

4-501.11 Maintain equipment in good repair. Observed bus tubs with burn damage.

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 hood system with minor grease buildup, in need of cleaning.

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 floors between fryers and behind cooking equipment with buildup, in need of cleaning.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored near cook line with buildup on probe, in need of cleaning. CDI- thermometer removed for cleaning.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food with wrist watches on.

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 a to-go sauce/salsa container being used to scoop salt and stored in container of salt. Does not have a handle, unable to store handles out of food. REPEAT.

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 to-go boxes stored on the floor near office area. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small green cutting board with significant grooves, no longer smooth and easily cleanable. Observed larger colored individual cutting boards with deep grooves, in need of replacing or resurfacing to make smooth and easily cleanable.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile near walk in coolers.

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 employees handling and cutting limes with bare hands during inspection. Observed employees handling and cutting tomatoes with bare hand during inspection. Observed employee handling lettuce in prep sink with bare hand during inspection. CDI- all products contacted with bare hands voluntarily discarded, EHS observed proper glove use for remainder of inspection after intervention.

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 lettuce in cold holding line holding above 41F, see temperature chart. PIC believes lettuce was just prepped and washed and put directly into unit. CDI- lettuce removed and brought to walk in cooler to chill before use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a couple of generic bottles filled with chemicals with no label during inspection. CDI- bottles labeled during inspection. EHS discussed maintaining labels an all cleaners/chemicals. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed red bucket of sanitizer near kitchen prep unit/cook line registering at 0ppm quat sanitizer. CDI- bucket filled with sanitizer during inspection. REPEAT. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed red sanitizer bucket stored on the floor near bar area. CDI- bucket moved.

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 handles contacting food in dry storage containers.

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 to-go containers and plastic cups stored on the floor in dry storage/office area.

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 microwave with significant buildup, in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed black beans cooling on speed rack in room temperature ambient air during inspection, covered with metal lids. When asked, employees stated that beans were cooked around 1pm this afternoon, beans had not cooled to <70F as of 2:45pm. Beans would not of met cooling parameters without EHS intervention. CDI- employees removed lids, moved speed racks to walk in cooler to properly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unmarked bottle near handsink during inspection. CDI- bottle marked as bleach mix. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed beans that had been cooling on a speed rack in ambient room temperature air since 1pm, covered with metal lid. EHS explained that beans must go from 135F to 70F within 2 hours, had not met that parameter as of 1.75 hours. CDI- EHS intervened, instructed employees to remove lids and move speed rack into walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beef that was stored on the ground in walk in cooler. PIC stated box was delivered today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x sanitizer bucket (behind main service line) registering at 50ppm quat sanitizer when tested. CDI- bucket changed. REPEAT. Note: points left at half demerit due to different nature of violation compared to previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of bus tubs and plastic cambro containers that were wet stacked on clean dish shelving.

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 grease buildup at hood system, in need of cleaning. Observed area where cans are stored with buildup, in need of cleaning.

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 . EHS observed a couple of products holding above 41F, see temperature chart. Through discussion with PIC, process is to load fresh product from walk in cooler and turn on unit in the morning. PIC stated that as they are putting product on line, unit is turned on. EHS believes that this lag time between turning on unit and placing product in cold holding wells is causing slight rise in temperature. CDI- products brought to walk in cooler to rapidly chill before being placed back on line. PIC is considering using TPHC for lettuce and tomatoes at prep line, EHS provided TPHC form during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 a couple of products (salsa, pinto beans) that were mislabeled during inspection. Both products were labeled as 3/5, PIC stated that employee responsible for marking forgot to put a 1, should of been marked 3/15. CDI- EHS allowed PIC to change date labels during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottle that had a worn off label during inspection. PIC identified as glass cleaner. CDI- bottle relabeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employees working with and serving food with wristwatches and jewelry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on countertop near bar area during inspection, ensure wet wiping cloths are maintained in sanitizer between uses. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged covers to prep top unit in kitchen area, PIC stated that a screw is missing and causing cover to sit slightly ajar at times.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed prepared ranch dressing stored in walk in cooler on shelving next to other retail items. PIC identified these products as employee food, not for retail. Ensure employee food is separated from retail, in a designated area.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policies that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy via email for employees to review and sign.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event, PIC did have a kit on site. EHS explained that a written procedure to go along with the kit is required. CDI- EHS emailed information including an example plan and poster.

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 several containers of food actively cooling in walk in (sweet potato mix, corn salsa, beans) cooling with lids on. Observed black beans cooling on speed rack in room temperature air. Black beans sat for 45 min and dropped from 118F to 107F. CDI- EHS discussed cooling methods with PIC, beans moved into walk in cooler. Methods changed during inspection, lids taken off of products actively cooling. EHS believes black beans are sitting at room temperature for too long before being moved into walk in cooler. EHS discussed cooling using shallow pans with no covering until product reaches proper temperature. EHS discussed cooling beans to 135F at room temperature and quickly moving into walk in cooler to cool properly. EHS discussed hot to cold and ambient cooling parameters with PIC, PIC relayed information to employees.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside the cold holding salsa unit. PIC stated she had extras and will put one in this unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets registering at 50ppm quat sanitizer during inspection. CDI- buckets remade to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans wet nested during inspection. EHS discussed drying before stacking with PIC and dishwasher employee.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan vent in walk in salsa/drink cooler with dust buildup on the vents, ensure cleaning. REPEAT.

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 facility making cerviche with raw haddock fish. During inspection, PIC was unable to locate parasite destruction letter. PIC reached out to supplier, will send parasite letter to EHS as soon as possible. VR by 8-27-21 to ensure compliance.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine testing at 0ppm chlorine during inspection. PIC stated machine had recently been serviced, not aware of any issue. CDI- PIC spoke to representative, was instructed to prime machine and drain water. All dishes run through the dish machine today were brought back to dish pit to re-run. Dish machine was registering about 100ppm by the end of the inspection.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket and a bottle of Lysol disinfectant stored on a plastic tray above boxes of coke products. CDI- sanitizer and Lysol moved to bottom rack of shelving, coke products moved above.

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 and squeeze bottles with liquid without label, shakers were on cook line and bottle in flip top unit near cook line. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving in both walk in coolers with rust buildup. Observed floor coming up in walk in cooler. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system with grease buildup, in need of cleaning. Observed fan cover in walk in cooler with dust buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirt stored on shelving with dry food storage, such as canned goods. Observed employee cell phone and car keys stored on bar counter top, next to glasses and beer taps. Observed employee food (such as milk) stored with retail items in the walk in cooler.

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. O.bserved employee wash hands and turn of the water without using paper towel. CDI. Employee rewashed hands

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps in RI, lettuce, tomatoes in prep unit, cold holding at temperatures above 41F. CDI. PIC indicated that they were brought out not long ago and took it back for cooking. 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 container of salt without a label on it. CDI. PIC labelled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a hair cover. Needs to wear one when working with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one of the bulbs out in the kitchen area. Needs to be replaced.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed waste from lettuce prep stored directly in the handwashing sink at the back. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps in RI, lettuce, corn, soup in prep unit, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT.

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 canned food stored directly on the flour in the dry storage area. Needs to be removed. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without a hair cover. Needs to wear one when working with food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one fo the employees wear a wrist watch while prepping food. Needs to be removed when prepping food. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored directly on the prep table at the kitchen area. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups and plates stored directly on the floor in the dry storage area. PIC indicated that they have just been delivered. Needs to be stored above the floor. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice in HH at 100F. CDI. PIC indicated that it was made this morning and reheated to 180F. ***All other food was holding at right temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed rice in RI, PIC voluntarily discarded, lettuce, corn, salsa in prep unit cold holding at temperatures above 41F, PIC indicated that food was placed out on front cold bar 1hours ago, PIC moved to the walk in cooler to cool to below 41F CDI.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored directly on the floor in the dry storage area. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working at the back with no hair covers. Need to wear it at all times.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed glass cups stored directly on the floor in the dry storage area. Needs to be stored above the ground.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups and plates stored directly on the floor in the dry storage area. Needs to be stored above the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility at the time of inspection. PIC provided a test kit. 4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF. Observed dish washing machine unable to dispense sanitizer. machine was temporarily closed and 3 comp sink used to clean an sanitize dishes. Machine should be out of service until repaired and an inspector inspects and confirms it is ready for use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black beans in walk in cooler and fresca salsa, pico de gallo, sour cream, corn salsa, quinoa, shredded lettuce, and guacamole on front cold line above 41F. Black beans temperature rise due to morning shipment, had PIC uncover beans to cool to 41F. All other TCS food was placed out on front cold bar 1.5 hours ago, PIC moved to the walk in cooler to cool to below 41F and replaced with product at 40F. CDI.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf COMMENT: Observed tomatoes cooling in covered container. CDI. PIC uncovered tomatoes and placed in walk in cooler to cool appropriately.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting and prepping avocados for gaucamole without first washing the avocados and removing stickers. PIC instructed the employee to wash all avocados and remove stickers before prepping gaucamole.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf COMMENT: Observed expired test strips at time of inspection reading quaternary ammonia solution incorrectly. CDI. An on-site chemical representative arrived at end of inspection and provided the PIC with new test strips.

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. COMMENT: Replace the light bulb out above flat top grill.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed brownies wrapped for customer self service without a label. Facility usually labels. CDI-labels put on product.

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 several items cooling improperly. Observed just cut lettuce cooling in open top cooler; a pan of salsa and a pan of cooked chicken cooling in deep pan and covered. CDI-all items vented, placed in shallow pans and put in walk in cooler to rapidly cool. All items met cooling parameters.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on salsa cups stored as clean. CDI-taken to be re-washed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical sanitizing dish machine registering below 50ppm. CDI-machine primed and registering at correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in cold drawers under grill above 45F. See temperature chart. Observed temperature gauge on unit at 29-30F. Unable to determine how long items were out of temperature. CDI-discarded and unit will not be used until repaired.f

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two pans of pinto beans and two small pans of salsa with date mark of 11/29 which would have needed discarding either last night after closing or this morning before service. Explained to PIC that day 1 of 7 day hold time starts the day item is made. CDI-items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-removed from service.

3-501.13 Use approved thawing methods. Observed raw fish thawing in standing water in prep sink.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee place raw chicken on grill and begin to handle clean tongs and pan for cooked chicken without removing gloves and washing hands. CDI-employee directed to remove gloves, wash hands and don clean gloves.

. . 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed items just reheated on steam table well below 165F. Ensure reheated items in microwave are stirred thoroughly before placing out in steam well. CDI-all items reheated to 165F+.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medications not stored properly over boxed food items in dry storage.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on side of ice bin which could be subject to splash contamination from handsink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on cutting board of flip top unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan of ice stored in bar handsink. CDI-removed.

h3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cooking chicken on grill and one piece did not reach 165F. CDI-reheated to 193F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken in steam well below 135F. CDI-reheated to 165F+.

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 open prep line. Cool in walk in cooler or freezer uncovered until 45F then place out on prep line. Ensure all catered cold TCS products are cooled to 45F before leaving facility. CDI-lettuce put into ice bath.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility does not have test strips for chlorine dish machine and observed test strips for quat sanitizer washed out and unable to give proper reading. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan of salsa held past 7 days. CDI-discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being prepped with stickers still on skin and cut through the sticker. Remove sticker prior to washing.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop at bar stored in splash zone of handsink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic clamshell to-go containers stored with dried food debris.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cooked beef and rice held past 7 days. CDI-discarded. REPEAT.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on food prep surface while food was being prepared. CDI-moved,

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 sweet potato puree held past 7 days according to date. CDI-discarded. Observed carnitas with a date label from June, PIC stated date was marked incorrectly. CDI-date corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical bottles without any label. CDI-labeled,

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor.

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

4-502.11(A) Maintain utensils in good repair. Observed utensils melted, warped, and not easily cleanable.

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

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed items reheated on stovetop but not stirred properly before being placed in hot holding unit to ensure all parts of product reach 165F. CDI-items stirred.

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 several items held past 7 days such as cooked pork, cooked sweet potato and cooked seafood. CDI-all items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. CDI-labeled.

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 employee preparing fruit for infused water with bare hands. CDI-fruit discarded, employee directed to wash hands and don gloves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a server preparing fruit for infused water without a hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed employees cutting fruit and avocados with sticker still attached to outside rind. Wash produce properly by removing stickers prior to washing.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean chill sticks stored in direct contact with freezer shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a home canned item that PIC states belongs to an employee on a shelf in walk in cooler.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in buckets, 3-compartment sink, and spray bottles too strong for FCS. Observed test strips turned bluish cooler - > 400ppm. CDI - by diluting sanitizer on site and notifying chemical company to adjust dispenser.

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

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one bottle of quat sanitizer @ 0ppm. CDI - dumped and refilled with proper concentration.

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 shredded romaine lettuce cooling improperly @ 54F on cold prep table out front. CDI - lettuce removed and rapidly cooled properly down below 45F before placing back on cold line out front.

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 several ice paddles/chill sticks stored in direct contact with shelf and on top of food products inside reach-in freezer.