RESTAURANTE Y PANADERIA SALVADORENA

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. Pan of raw chicken stored on shelf above raw beef in bottom of sandwich cooler. Do not store raw chicken above raw beef. CDI - PIC corrected food storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured 0 ppm quat on test strip. Quat sanitizer must be 200-400 ppm. CDI - PIC changed the container of concentrated sanitizer and refilled sink with 300 ppm solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in hot holding measured 117F. Rice cooker was accidentally unplugged. CDI - PIC reheated rice to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of salsa in sandwich cooler top measured 49F. Salsa for pupusas measured 54F in low boy cooler. Salsa and cabbage in drink cooler measured 46F and 52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC stated that items were warm due to pulling these items out for orders during lunch so PIC moved all food above 41F to freezer to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Pupusa mixes held using TPHC were not marked with TPHC start times. PIC stated employee just put items there in last 30 minutes. CDI - Employee put TPHC start time on TPHC board. 0 pts.

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 Chicken soup measured 62F and was actively cooling in drink cooler. Employee stated they cooled it with ice for an hour and then placed it in unit. Also, salsa in sandwich cooler top measured 62F. Employee stated the salsa was also in the ice bath earlier but didn't check the temperature before putting the salsa in sandwich cooler top. Use ice bath and stirring until the food is 41F before putting in refrigeration on line. CDI - Employee put soup and salsa in ice bath to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.13 Single-use and single-service articles cannot be reused. Milk containers were being washed and reused to store foods prepared in restaurant. Do not reuse single-use or single-service articles. REPEAT

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw eggs stored on shelf above cream in bottom of sandwich cooler. Do not store raw animal foods hove ready-to-eat foods. CDI - Eggs moved to bottom shelf. Improvement from last inspection so kept at half credit. 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. Several pans and robot coupe blade had visible food residue on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans and blade moved to dish machine to be washed again. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 4 containers of cut cabbage measured 48-50F in upright freezer. Employee stated they began cooling yesterday. Cabbage must cool to 41F within 4 hours of preparation. CDI - Cabbage discarded. REPEAT 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 .

3-501.18 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) 2 pans of rice and 1 pan of cabbage missing prep date labels. Also, salsa had date label of 12-5 in reach-in cooler. TCS RTE foods must be labeled with correct prep date, and used or discarded within 7 days. CDI - PIC placed yesterday’s date on rice and cabbage. Salsa had old date label and was actually prepared 2 days ago so PIC placed correct prep date label on pan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of cleaner not labeled. CDI - PIC placed label on bottle. 0 pts.

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 4 containers of cabbage were cooled overnight in deep containers in freezer. Use shallow pans and prepare smaller amounts at a time so they can cool properly. CDI - PIC educated on cooling methods and the cabbage was discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Tamales in hot holding unit at front cash register were uncovered. Cover food to prevent customers potentially contaminating the food. CDI - Lid placed on tamales. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 foods mployee observed wearing bracelets on wrists. Foods mployees must not wear jewelry on their hands or wrists. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Milk cartons were being washed and reused to store other prepared foods. Do not reuse milk cartons. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage on bakery side. Repair damaged floor tiles. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken and raw beef stored on shelves above onions in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - RTE foods moved to top of cooler. // 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. Raw chicken stored on shelf above raw beef. Do not store raw chicken above raw beef. CDI - Raw chicken pans moved to bottom of cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer at 3-compartment sink measured 0 ppm. Source bucket was empty. CDI - PIC switched out bucket and then the dispenser dispensed 200 ppm solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. Large container of beans measured 58F and began cooling yesterday. Establishment must use ice bath or ice wand to cool beans with frequent stirring. CDI - PIC discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsa in sandwich cooler measured 48F. Boiled eggs in sandwich cooler top measured 58F. Portioned cabbage in upright cooler measured 55-58F. Portioned salsa for pupusas in same cooler measured 48-50F. PIC stated the cabbage and salsa for pupusas were portioned 30 minutes ago. Cook stated that sandwich cooler top has been open due to many orders coming in which caused the food without lids to rise above 41F in sandwich cooler. CDI - Items above 41F were moved to freezer to cool down. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Beans cooled overnight in deep container in upright cooler. Establishment must cool smaller portions at a time, or use ice bath with frequent stirring to cool beans. CDI - PIc educated on cooling methods and he discarded the beans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Tamales thawing on speed rack beside stove top. TCS foods must be thawed under running water that measures 70F or less, or under refrigeration. CDI - PIC moved bags of tamales to prep sink and ran cold water over them to continue thawing.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Hot hold unit for tamales is right beside cash register where customers pay. No lids on pans of tamales. Keep tamales covered to prevent potential contamination from consumers. CDI - PIC put lids on pans of tamales. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket torn on upright freezer door and gasket torn on sandwich cooler door. Replace torn gaskets. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some floor tile damage on bakery side of kitchen. Repair or replace broken tiles. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the reach in and prep top above 41F. See temperature chart. CDI PIC voluntarily discarded these foods. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef in the reach in cooler with no date mark. CDI PIC put date mark on it. It was cooked yesterday. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pupusa mix being held on time and the white board was not updated. CDI PIC updated the white board.

4-501.11 Maintain equipment in good repair. Observed the prep top and one of the reach in coolers not holding tcs foods at 41F or below. The ambient air of both units were above 41F. See temperature chart. Facility put the prep top on temporary 6 hr TPHC and will not use the reach in cooler until they have been repaired. EHS spoke with repair person and he will visit facility tomorrow. Facility has another reach in coolers and 2 lowboy coolers that they can use for now. VR needed 5-23-25

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 zip lock bags of raw beef and chicken above fish and shrimp in the reach in freezer. Also observed pan of raw chicken on the same shelf and touching a pan of raw steak. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken in the reach in cooler and boiled eggs in the prep top 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 bowls of pupusa mix in reach in with no date mark. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 3 pans of cut cabbage cooling in the reach in cooler that were packed tightly, covered, and stacked 3 pans high. PIC stated that it was prepped today at 7 am. CDI PIC put pans in the reach in freezer to cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE sauce and empanadas in the reach in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish washing actively washing dishes with sanitizer at less than 50 ppm chlorine. CDI PIC changed sanitizer container and adjusted concentration to 100 ppm chlorine. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple packs of cut cheese in the soda cooler at 46F. PIC stated that the cheese was cut yesterday. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed Facility had several priority item violations today. PIC is not ensure that food code is being followed. CDI EHS educated PIC on correcting violations and maintaining food safety. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook handle dirty dishes, leave kitchen, put hands in water, all with her gloves on and she did not change gloves and wash her hands before handling food. CDI EHS educated PIC and employee washed her hands and put on clean gloves. 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 employee turn faucet off with her clean hands. CDI EHS educated employee and she rehashed her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed frozen food in reach in freezer not covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder with visible food debris on inside. PIC stated that it had not been used today. CDI PIC took grinder apart and placed at 3 comp sink REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tamales and rice/bean mix cooling in reach in cooler for more than 2 hours and still above 70F. See temperature chart. CDI PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed several TCS foods cooling since yesterday in reach in cooler above 41F. CDI PIC voluntarily discarded REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 empanadas in Low boy cooler above 41F and beans above 41F. PIC stated that the beans had been out this morning. CDI PIC put beans in reach in freezer to cool down and voluntarily discarded tamales 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple pans of cooked and prepped foods in the reach with no date mark. CDI These items were also above 41F. Therefore PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed food at pupusa station held on TPHC not marked with discard time. CDI PIC put discard time on the whiteboard 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 facility is cooling multiple TCS foods in deep pans that are densely packed. CDI these items did not meet the proper cooling parameters therefore PIC voluntarily discarded. EHS educated PIC on proper cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt and powder chicken base mix containers not labeled. CDI Employee labels containers.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed loaded fly tape hanging above 3 comp sink.

4-502.13 Single-use and single-service articles cannot be reused. Observed facility is reusing milk cartons. Observed at least 10 cartons being reused REPEAT

4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach in coolers. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep groves that can not be effectively cleaned and sanitized.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under handwashing sink leaking.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed multiple damaged and cracked floor tile in kitchen and storage area. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items hanging above clean pots and pans and above dry ingredient bins. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat grinder blade had visible debris on it. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Meat grinder put at 3-compartment sink to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cut cabbage was prepared at 10:40AM according to PIC. At 12:30PM cabbage measured 70F. At 1:15PM cabbage measured 69F. Beans and cheese were prepared at 12PM according to PIC. Beans and cheese measured 54-60F at 12:15PM. Beans and cheese then measured 52-59F at 2:15PM. This rate is too slow for the food to reach 41F within 4 hours of preparation. TCS foods that are prepared with cold or room temperature ingredients must cool to 41F within 4 hours of preparation. CDI - PIC moved cabbage to shallow pans and placed in freezer. PIC also moved beans and cheese to shallow pans and placed in freezer. 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://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 Empanadas measured 44-48F in reach-in cooler. Cabbage in other reach-in cooler measured 45F. TCS foods in cold holding shall measure 41F or less. PIC stated cooler with empanadas was cleaned recently causing the temperature to rise. The cabbage is also pulled out frequently to make pupusas. CDI - Both items placed in freezer to rapidly cool. 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 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 Pico and beans in sandwich cooler were missing date labels. PIC stated they were prepared yesterday. CDI - PIC placed date labels on items. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf All empanada filling fillings are held using TPHC. Board had 9AM as start time. At 1:15PM employees were still serving from these containers. PIC stated 2 of the containers were from 9AM and the other 3 were placed on TPHC around 12PM. CDI - PIC placed time labels on items brought out at 12PM, and discarded the expired items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cut cabbage cooling in very large container in upright cooler. Beans and cheese cooling in large, deep containers as well. Use shallow pans or smaller portions to cool TCS foods. CDI - Cabbage and beans and cheese moved to shallow pans and placed in freezer to continue cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Baking trays observed on floor. Store utensils at least 6 inches off the floor.

4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using milk cartons to store prepared food. Do not re-use single-use or single-service articles. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves in upright cooler and in reach-in cooler. Replace rusted shelves. REPEAT

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. Some floor damage in kitchen. Repair broken floor tiles. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items stored against dry ingredients on shelf and 1 employee drink observed on prep table. Store personal items in a separate location. 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. Large bucket of cooked beans measured 55F in reach-in cooler. Beans began cooling last night. TCS foods must be cooled to 41F within 6 hours of cooling process. CDI - Beans were voluntarily discarded by PIC. REPEAT. Cooling violations on future inspections will result in a risk control plan or permit action. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of salsa in sandwich cooler top measured 45F. 1 container of pickled cabbage measured 48F in reach-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - Salsa moved to freezer to cool. Pickled cabbage was placed on temporary TPHC and was discarded by end of inspection. 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 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 Large container of beans measured 55F after cooling overnight. Use ice wands or ice baths to rapidly cool large batches of TCS foods. CDI - Cooling methods discussed with PIC and beans were discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Cooked chicken was thawing at room temperature during inspection. Use refrigeration, or cold running water that measures 70F or less to cool TCS foods. CDI - Chicken moved to cooler to continue thawing. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Some avocados still had stickers on their husks in sandwich cooler top. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean coffee cups were being stored directly beside hand sink. Store clean utensils far enough away from handsink so that they don't get splashed when employees wash hands.

4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using milk jugs to store horchata. Do not re-use single-use or single-service articles. 0 pts.

4-501.11 Maintain equipment in good repair. Replace chipping shelves in upright cooler. Replace torn gaskets present on sandwich cooler doors. Replace listed equipment. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tile damage in several areas in kitchen. Repair floors where needed. 0 pts.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Employee purse sitting on top of dessert filling in dry storage room. Do not store employee personal items where they can contaminate food. Store in a separate area. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open cup of coffee on prep line.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee put colander of fruit in hand wash sink. CDI PIC moved.

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 multiple items prepared from yesterday that were holding above 41F. Other items in RIC not from yesterday were at 41F or below. TCS items prepared yesterday were in deep well metal and plastic containers covered with plastic wrap. PIC stated these items had not been moved or taken out since placed in the cold holding units yesterday after preparation. CDI PIC voluntarily discarded all items holding above 41F. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of coleslaw, one container of cooked plantains, and one opened gallon of milk with no date. All other items in facility were date marked. Appears much improvement from last inspection. CDI items date marked and milk voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marking for items held on TPHC. CDI. PIC facilitated time placed on items.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 multiple items prepared the day prior that were holding above 41F. Items were in deep well metal and plastic containers. Spoke to PIC about putting items first in ice baths and then placing in shallow open pans for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of spices, salts, sugar with no label. CDI. Items were labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in fliptop bearing stickers. Remove stickers when washing fruits and vegetables. REPEAT. CDI: stickers removed and avocados washed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bin of dry beans without lid. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish washer with chlorine sanitizer concentration of 0ppm and observed sanitizer compartment at 3 compartment sink with less than 50 ppm chlorine sanitizer. CDI: DIshwasher was primed and reached 50-100 ppm and more bleach was added to sink sanitizer compartment to reach 50 ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil sauce in beverage and condiment cooler with temperatures of 50F. PIC stated that item was prepared the day prior. Observed a tomato sauce prepared 2/19 with a temperature of 43F. PIC stated that item had no been out of refrigeration today. Observed raw beef, mixed cooked vegetables, cooked cabbage and raw chicken in chest RI with temperatures higher than 41F. Observed container of slaw in low reach in unit with temperature of 44F. PIC stated this item is constantly pulled in and out of unit to serve. PIC stated that they had the unit opened and closed constantly this morning. CDI: PIC took items from chest RI to RIF to quickly cool to 41. CDI: PIC voluntarily discarded tomato sauce and garlic in oil sauce. CDI: slaw moved to RIF to quickly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in fliptop cooler such as cheese, cut lettuce, cut tomatoes, and crema without date marks. PIC stated that items were prepared yesterday around 8 pm. CDI: PIC date marked items. Discussion with PIC took place about the possibility of food being discarded if date marking is lacking during next inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 gallon jugs of salsa verde with a preparation date mark of 2/12. CDI: PIC voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed pupusa filling mixtures and rice/beans being held using TPHC with procedures posted but without a time label . PIC stated that items were taken from temperature control at 9:00 am. CDI: PIC labeled items with start and discard time.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in fliptop bearing stickers. Remove stickers when washing fruits and vegetables. REPEAT. CDI: stickers removed and avocados washed.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain under prep sink with standing water and slow to drain. PIC stated that a sewer issue is occurring in the parking lot and this is why the floor is draining slower. CDI: Charlotte water serviced plumbing outside and drain now can function properly.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged floor tiles in kitchen near Reach in units at back of kitchen and near stove and cooking equipment. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef and chicken being stored over RTE cornmeal batter. CDI: PIC rearranged storage order to be in compliance. REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bin of dry beans without lid.

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 cooked cabbage cooling in RIF with temperatures above 70F with one hour and 15 minutes to reach 70F or below. CDI: PIC added ice as an ingredient to quickly cool cabbage. Observed Horchata being stored in plastic pitchers covered with lid with temperatures above 41F. CDI: PIC added ice as an ingredient to cool quickly. Observed deep covered plastic container of red salsa with temperatures above 41F cooling in RI cooler. CDI: PIC put salsa in shallow metal pan in RIF to cool quicker. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in fliptop bearing stickers. Remove stickers when washing fruits and vegetables.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop with handle in contact with ice. CDI: Employee returned ice scoop to its holder to be stored.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple cutting boards scored and no longer able to be effectively cleaned and sanitized.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged floor tiles in kitchen. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed new employees not knowledgeable regarding proper washing, rinsing and sanitizing of equipment during manual ware washing. Ensure new staff are trained to ensure and demonstrate knowledge on processes. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pork stored over avocados in low reach in prep cooler. CDI, foods relocated for proper storage.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed equipment not being sanitized after employees were manually washing equipment at 3 compartment sink. Manager stated employees were new.

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 horchata, juice with cut melon, Tomatoe sauce prepared in house in unit since Monday and between 44-48 degrees F. Ambient air temperature of refrigerator measured 50 degrees F. CDI, foods voluntarily discarded. Long term compliance visit needed to ensure calibration of low reach in refrigerator. Risk Control Plan to be requested if out compliance for cold holding next visit / 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 several items such as cooked vegetables, cooked meats, horchata, Cut cabbage not date marked in prep coolers and prepared on Monday according to PIC. CDI ,foods voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing greater than 100 ppm at 3 compartment sink. CDI, sanitizer diluted to required concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed cleaning agents in spray bottle such as sanitizer and soap not labeled. CDI, bottles 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 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 cut Tomatoe recently prepared according to manager cooling in prep cooler. Tomatoes were at 53 degrees F at 10:33. At 11:26 tomatoes were at 49 degrees F. Cooling rate calculation indicated method not effective to rapidly cool and meet cooling parameters. CDI, Tomatoes relocated to shallow uncovered container to reach in freezer to rapidly cool.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some damaged floor tiles in kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee showing health policy poster but not knowledgeable about reportable illnesses including nontyhpoidal salmonella. Updated employee health agreement emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrhea cleanup procedures. CDI, 2017 NC Food Code Adoption and sample vomiting and diarrhea cleanup procedures emailed in English and Spanish.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee rinsing towel off in handwashing sink. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed tamale hot held between 96-114 out of mechanical hot holding equipment and on counter surface. CDI, tamale reheated to greater than 165 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of low reach in cooler at 48 degrees F. Observed multiple packages of cheeses, beans, chicken cold held between 45-51 degrees F. CDI, all food unit unit over 4 hours according to PIC and voluntarily discarded and denatured in dumpster. Operator adjusted thermostat and ambient air temperature measured 37 degrees F after a few minutes.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed fried egg and carne asada offered "cooked to order" per communication with staff. About half of menus on-site have been updated with proper consumer advisory but not all. Vr to ensure menu items identified on men with proper consumer advisory that consist of a DISCLOSURE statement such as "Items may be cooked to order" and REMINDER statement on all menus.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed spray bottle of chlorine sanitizer testing above 100ppm. CDI, bottle diluted to required concentration.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some storage bins of flour and dry ingredients not labeled by common name.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service milk jugs being reused to store horchata according to PIC. Ensure multi-use pitchers or disposable single-service jugs for single-use are used. Multi-use Food Contact surfaces shall smooth, nonabsorbent and easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink in prep cooler over food for consumer.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction. 2-301.14 When to Wash - P - Observed employee crack raw shell eggs then proceed to handle clean plate without washing hands. Observed employee touch garbage can with hands then proceed to handle equipment without washing their hands. CDI by instruction, employees washed hands.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer testing 0ppm out of dispenser. CDI, sanitizer at sink refilled to chlorine sanitizer between 50-100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed flip top prep cooler maintaining TCS foods between 43-50 degrees F. CDI, rice at 49 degrees, rice 2 at 50 degrees F, cheese at 46 degrees F. Voluntarily discarded by PIC. Ambient air temperature was 42 degrees F in unit. Visit needed to ensure long term compliance and calibration of flip top prep cooler. All TCS foods shall be maintained at 41 degrees F and below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed several spray bottles of cleaner and sanitizer not labeled. CDI, bottles labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed chlorine sanitizer bleaching out test kit and above 100pm. CDI, chlorine sanitizer bottle diluted.

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 plates stored below prep table and near splash / spillage on bottom shelf.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at sink not dispensing sanitizer at proper concentration and flip top prep cooler not maintaining TCS foods at 41 degrees F and below. See temperature observation chart.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed employees not able to locate chlorine test strips for low temperature chlorine dish machine. Vr required .

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over seafood in one reach in freezer and observed raw beef stored over frozen RTE food in another reach in freezer. CDI-EHS instructed PIC to rearrange the storage order of the foods. Chicken was placed on the bottom and then seafood was placed on top. In the other freezer the RTE food was placed over the frozen beef. EHS also gave the PIC a storage order sheet.

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 pork and cheese, rice beans and cheese, rice and mixed veggies that were cooked 06-27-2020 and were above 41F. PIC stated that the foods were cooked that night.EHS observed that the foods were also wrapped with plastic wrap and were also piled high in containers. CDI-foods were voluntarily discarded.

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 and tamales that were not date marked. Tamales were cooked 06-27-2021 and not date marked. Milk was opened yesterday to make Horchata and was not date marked. CDI-milk and tamales were date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of table cleaner that were not in their original container and were not labeled. CDI-PIC labeled the containers.

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, pork and cheese, rice beans and cheese and mixed veggies in the reach in cooler that were above 41F. Foods were cooked the previous night and were not properly cooled (tightly wrapped). Rice was in the small reach in cooler and was tightly wrapped and packed and piled high into a container. CDI-PIC voluntarily discarded the foods. Observed rice and beans cooling in an ice bath with not enough ice in the container. CDI-more ice was added to the container so as to fully cool the foods. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed outside of reach in cooler and freezers and outside of dish machine to contain buildup. More frequent cleaning needed of equipment.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed a container of rice stored in the reach in unit uncovered.CDI-PIC covered rice.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed pans and spoons stored as clean with a greasy residue on them.CDI-PIC moved items to 3 compartment sink to be wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cabbage, cooked chicken, red beans, rice &beans, and pork cheese &beans, all above 41F in the reach in units.CDI-PIC voluntarily discarded items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf-Observed refried beans, veggie rice, and beans with rice not labeled with the beginning and ending time. According to PIC items are held on time and discarded within 2-3 hours.CDI-Time stamps marked with beginning and end time.

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 pico de gallo cooling in the flip top unit. Observed cabbage cooling in a large bulk container in the tall reach in unit. CDI-PIC moved pico to tall reach in freezer uncovered to cool rapidly. The cabbage was portion in smaller pans and placed in reach in freezer to cool rapidly as well.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed oil bottles, flour, sugar, and seasonings all out of its original container without a label.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal bowls and metal containers.

REPEAT. 4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit at the bakery area and reach in unit near the flip top unit.***No points taken, PIC has work order for new gaskets.

5-501.17 Provide a covered waste bin in female restrooms.-Observed no lid on the womens trash cans.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P-Observed several employees wash their hands and then turn off the faucet with their bare hands. Stop employee and explained the violation. Also had employee rewash their hands. CDI

6-301.11 Provide soap for handwashing at each handsink. -Pf-Observed no soap at the handsink at the beginning of inspection. CDI-PIC provided soap.

7-201.11 Store toxic materials to avoid contamination. -P-Observed sanitizer bottle stored under the prep table next to clean dishes.CDI-Bottle 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 beef and chicken cooling in the reach in unit tightly wrapped after being prep. PIC moved items to reach in freezer uncovered to cool rapidly. PIC states items were prep @9:30am.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-Observed employee prepping food without a hair net.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in several of the reach in units.

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. 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 discoloration and wall damage near the handsink in the kitchen. Cleaning is needed along the walls where dust and splash occurs often, specifically behind and underneath cooking equipment and the 3 compartment sink.

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. -PF-Observed employee wash their hands and then turn off the faucet with bare hands. CDI - stopped the employee and explained the violation; employee washed correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed slight food debris on metal pans stored as clean.CDI-Moved to 3 compartment sink to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed the sanitizer at the 3 compartment sink reading 0ppm. CDI-PIC refilled sanitizer to 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken (46F), beef (42F) and chicken soup (43F) all stored in the tall reach in unit above 41F. CDI-Per PIC, Items were prep this morning at 9am. Moved to reach in freezer uncovered to meet cooling parameters.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in unit used for bakery and the bottom reach in unit of flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along the storage racks in the kitchen and above the ice machine. Observed black build up.

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 discolored ceiling tiles throughout the kitchen. Replace or Clean.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE foods in reach in. CDI- Items were moved to bottom shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Observed cheese beans cooling in a deep covered contaner. CDI- PIC placed in a shallow pan and uncovered placing in freezer to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pizza sauce stored on floor. CDI- PIC placed off the floor.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with horchata and teas not working.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Facility had no proof they had trained employees. Sheets given in spanish and facility began training employees. CDI.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw beef over cooked vegetables and raw chicken over raw seafood in one of the two door coolers. CDI - products moved. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the grinder which was stored as clean with dried food debris on the interior.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of cheese at 50-55F in the fliptop cooler. Items were packed too high. Levels lowered., Excess cooled. CDI.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time for pupusa ingredients was 9am at 2pm. Observed time was not recorded to rice and beans. CDI - all items discarded. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bottle not labeled. CDI - labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer so strong as to bleach out the test strip. CDI - remade at the correct concentration.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility has thick dial stem thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked in the kitchen.

4-502.13 Single-use and single-service articles may not be reused. Observed milk jugs being reused for juice. Discontinue. Milk jugs are one time use items.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace floor tiles that are missing near the stove.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw steak and raw chicken stored above cooked pork in the prep unit. CDI - items were rearranged.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed cooked vegetables in the reach in cooler at 54F. Employee stated they were cooked last night and placed in the reach in to cool at 6 PM yesterday. CDI - item was discarded. Explained proper cooling time/temperature requirements and referred them to the cooling chart hanging on their reach in cooler.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken, sausage and yucca at 43F, 44F and 45F in the reach in cooler. CDI - items were voluntarily discarded. Reminded PIC of the temperature change to 41F.

Repeat violation 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed an employee place 3 containers of beans and cheese for pupusas on the counter without marking the time on the white board per their procedures sheet. Also, the last recorded time and date on the white board was 5/31 at 9 AM (facility was open on 5/1 and 5/2).

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed 2 containers of onions stored on the floor. CDI - containers were moved to a storage shelf.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the meat reach in cooler; replace gaskets. Points were not taken due to gaskets on other coolers being replaced.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several foods throughout the facility holding between 42F and 45F. PIC stated he will contact the maintenance company to adjust the units to maintain food at or below 41F; verification required 3/7/2019.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed the facility holding rice and beans and pupusas on time but they did not have procedure sheets for them. CDI - procedure sheets were filled out during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bottle unlabeled. CDi - bottle was labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed bleach sanitizer too strong and bleaching out the test strip. CDI - sanitizer was remade at 200 ppm.

3-307.11 Protect food from contamination sources not specifically noted by code. - Observed an employee's food stored on top of food for the facility in the glass reach in cooler. CDI - food was removed.

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

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the produce reach in cooler and the black prep unit; replace gaskets. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 cracked containers on the drying rack; discontinue use of cracked containers.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw steak in the reach in cooler. CDI - items were rearranged correctly.

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 cut cabbage without date in the prep unit. CDI - cabbage was cut on Monday (12/17); item was voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored on a prep table. CDI - bottle was removed.

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 an unlabeled container of sugar. CDI - container was labeled.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the black prep unit and both doors of the produce reach in cooler. Replace gaskets. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a melted container stored on the drying rack; discontinue use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pico, lettuce, tomatoes and black beans above 45F. CDI - items were cooled to at least 45F; see temperature chart.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed rice, beans, beans and cheese and cheese and corn on TPHC without the times marked. CDI - PIC was allowed to mark the times. Facility did not have procedure sheets; sheets were printed for the PIC during the inspection.

Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer and a bottle of fabuloso unlabeled. CDI - bottles were labeled.

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 shelves in the freezer in the bakery area and on the shelves above the prep sinks.

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 purse stored on top of a rice bin. CDI -purse was removed.

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 a container of rice in the prep unit at 52F. PIC stated it was cooked and cooled last night and had not been taken out this morning. Rice did not cool in time. CDI - rice was voluntarily discarded.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on all prep units and reach in units. Replace gaskets.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cheese overstocked in flip top and holding above 45F; lettuce and tomatoes also overstocked but still holding below 45F for now. CDI - All overstocked product removed and placed in reach in cooler for rapid cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Slaw made more than one day ago with no date mark. CDI - PIC back dated slaw; all other items correctly date marked.

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. Scoop with no handle stored in containers of cooked beans. CDI - Scoop removed.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from cooler doors and handles throughout.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF One new employee does not have a signed health policy. CDI - PIC reviewed policy with PIC and employee signed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF White rice and red kidney beans still cooling from last night; rice and refried beans cooling on an insufficient ice bath on not likely to meet cooling time requirements. CDI - Red kidney beans and rice cooling from previous night discarded; method adjusted for rice and refried beans from today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Kidney beans cooling in deep pans with plastic wrap and lids on top; rice cooling in low prep cooler while tightly wrapped; rice and refried beans cooling on an insufficient ice bath. CDI - Rice and kidney beans cooling from last night discarded; rice from today spread out on sheet pan and placed in reach in freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bottles of marinade stored on floor behind bar. CDI - Relocated to low shelf.

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

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 Beans and tamales cooling for more than 6 hours and still above 45F. CDI- All discarded. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of table cleaner with no label. CDI - Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Tomatoes placed in flip top to cool; beans and tamales cooling in thick portions with lids on in reach in coolers. CDI - Tomatoes relocated for rapid cool down; beans and tamales discarded due to cooling time violation (see 18).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two sacks of onions stored on floor behind bar. Relocate above floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from cooler gaskets throughout. Improvement noted from last inspection.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls by prep station and handsink.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 One employee donned gloves without washing hands first; one employee washed hands for 4 seconds. CDI - Both verbally corrected; employee washed hands before donning gloves; employee washed hands for 20 seconds.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw beef in reach in freezer; raw shell eggs stored on top of flip top cooler. CDI - Raw chicken relocated to bottom shelf; raw shell eggs relocated to reach 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 45F. -P One metal pan of slaw cooling from 2 days prior and still at 50F in the center. Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw shell egg and papusa cheese mix held off temperature control and holding above 45F. CDI - Eggs relocated to reach in cooler for rapid cool down; papusa mix placed on TPHC. TPHC paperwork left with PIC to fill out.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking system in place. CDI - Items were correctly back dated when staff were certain of dates prepared; all other cooked foods discarded. VR - Will return within 10 days to verify correction.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory missing disclosure statement, "these items may be cooked to order". Also, items offered under consumer advisory are missing asterisk to link the consumer advisory statement. VR - Will return within 10 days to verify correction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Multiple spray bottles of cleaners with no labels. CDI - All labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Slaw cooling in thick portion; also, rice and beans wrapped in plastic while cooling on ice baths. CDI - Slaw discarded due to cooling time violation (see number 18); wrap removed from rice and beans.

3-501.13 Use approved thawing methods. Raw chicken thawing under running water greater than 70F. CDI - Chicken processed and placed in reach in cooler to finish thawing.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-501.11 Maintain equipment in good repair. Observed hole in meat prep sink repaired with a material that is not smooth and easily cleansable. Recaulk between prep sink and wall; replace split gaskets on coolers where needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of food debris from reach in cooler shelves and cooler door gaskets throughout.

5-501.17 Provide a covered waste bin in female restrooms. No cover on trash can in women's room. Install cover as required.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors under prep sinks and equipment; clean splatters from walls behind sinks. Replace absorbant ceiling tiles in restrooms and one in kitchen with non-absorbant.

6-303.11 Provide at least 20 foot candles at dish washing area. Light panel is not functioning above three comp sink. Repair.

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 Slaw made the day before still cooling in reach in cooler. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Queso cheese blocks holding above 45F in flip top cooler. CDI - Relocated to low prep cooler for rapid cooling. Recommended keeping product in low prep cooler as it is more difficult to keep cold in a flip top.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pork cooked yesterday in low prep cooler with no date mark. CDI - Back dated; all other items were dated as needed. Improvment from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Slaw cooling in 4 gallon containers with lids on. CDI - Discarded due to cooling time violation (see 18). Discussed proper cooling methods with staff.

3-501.13 Use approved thawing methods. Frozen beef thawing in a container of standing water at prep sink. CDI - Water turned on to flow over product.

4-501.11 Maintain equipment in good repair. Replace damaged door gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris and crumbs from prep cooler door gaskets.

6-303.11 Provide at least 20 foot candles at dish washing areas. One light panel is not functioning above the three comp sink. Repair

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Slaw made two days prior with no date mark. CDI - Slaw back dated; discussed hold time based on holding temp with 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 Lettuce cut today and placed in the flip top to cool. CDI - Lettuce relocated to reach in feezer for rapid cool down.

6-303.11 Provide at least 20 foot candles at dish washing areas. One light pannel is not functioning above the three comp sink. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice and beans stored on top of cooler < 135F. REPEAT VIOLATION. CDI by moving rice and beans to cooler to continue cooling process. PIC stated that both rice and beans were in cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped cabbage in prep sink stored > 45F. Cabbage is being prepared, but observed no activity with cabbage during inspection. CDI by employee finishing working with cabbage and moved to cooler. Limit time that TCS foods are held off of temperature control.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed mens restroom without hand towels. cdi added hand towels.

.3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken and raw beef in bus tub with standing water thawing. cdi by seperating chicken and beef.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed utensils in 3 compartment sink not being properly sanitized. Utensis were being rinsed with sanitizer. CDI by filling compartment and soaking utensils in sanitizer. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf observed dish machine rinse not reaching 180F to sanitize utensils. cdi by hooking up chlorine sanitizer to dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice and beans stored on countertop < 135F. cdi reheated to 165F for 15 seconds.

3-501.13 Use approved thawing methods. Observed beef and chicken thawing at prep sink in standing water.

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 refried beans stored in prep cooler 98F. PIC stated that beans were prepared in A.M.- Determined that beans were not properly cooled from 135F to 70F within 2 hours. PIC stated that beans were being served during cooling process. Discussed options for PIC to serve beans safely. 1. Keep beans hot. 2. cook, cool to 45F, reheat. 3. Time as a public health control.

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

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 dry food scoop handle stored in rice.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages stored on food prep table. CDI by removing from kitchen.

.3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef steak in upright cooler. CDI by arranging order of storage.

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 single container of rice stored in refrigeration without date mark. PIC stated that rice was prepared the day prior to inspection. CDI date marked.

2-301.15 Where to Wash - PF: Observed employee rinsing hands in prep sink. Employee then changed gloves. CDI- explained to PIC that employees are to wash hands in hand sink and are not supposed to wash gloves on the hands. Gloves must be thrown out after contaminated. Observed baker handling trash can and not washing hands. CDI-told to remove gloves and wash hands.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed cooked rice and beans 73F. Foods were being used at the time but suggested to keep them in an ice bath or in the prep cooler in order to ensure proper temperature. Shell eggs 75F on counter (eggs were not pasteurized).

3-501.15 Cooling Methods - PF: Chicken tamales were being cooled at room temperature. Tamales were 170F. CDI- told to place in cooler or freezer before food reaches danger zone (135F or below)

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Discontinue storing pan of chicken tamales on top of open trash can.

3-501.14 Cooling - P:Observed refried beans cooling improperly. 70F.

3-501.15 Cooling Methods - PF: Observed refried beans stacked too high in container to cool properly. CDI-split in small containers

3-501.13 Thawing - C: Observed hens thawing at room temperature in prep sink. Must thaw in cooler, under cold running water, or in microwave as a a part of the cooking process.

4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue reusing milk jugs. Single use items only.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizer between uses. Observed a wet wiping cloth being stored on the food prep table. CDI.

5-501.17 Toilet Room Receptacle, Covered - C. A covered receptacle shall be provided in all women's bathrooms. Observed no covered receptacle in the women's bathroom.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. All floors walls and ceilings shall be smooth and easily cleanable. Observed missing tiles in the kitchen.

General Comment: 6-202.11 Light Bulbs, Protective Shielding - C. All light bulbs shall be sheilded or shatter proof. Observed no sheilding over the lighting above the can wash.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Coleslaw 50F. Must keep cold foods cold at 45F or below. CDI-split in smaller containers

3-602.11 Food Labels - PF: All foods packaged for grab and go purchases must include labels containing ingredients and nutritional facts,

2-402.11 Effectiveness-Hair Restraints - C: All employees must wear hair restraints. Observed hair on a container of uncooked food.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under fryer and beside food storage bins.

2-301.12 Cleaning Procedure - P: Employees observed washing hands with gloves on. Must remove gloves, wash hands properly, and then put on new gloves. CDI-employees removed gloves and washed hands properly.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Do not store containers of cheese directly inside of containers of prok and cheese papusa filling. Keep all food separated and covered during storage. CDI-separated and covered.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Containers of bean tamales and cole slaw need to be dated. Made the day prior to inspection. CDI-dated items

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF:Need to add a consumer advisory to menus. Serving eggs undercooked. Need to have a disclosure and a reminder. EX: Consuming raw or undercooked meats, poultry, seafood,shellfish, or eggs may increase your risk of foodbotne illness. *eggs(cooked to order)

3-602.11 Food Labels - PF: Label spray bottle(water) in bakery area. Cakes that are individually wrapped and for self serve to sale must have labels containing nutritional facts/ingredients.

4-202.16 Nonfood-Contact Surfaces - C: Do not use plastic or paper towels as sink stoppers.

.4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean inside cabinet under front counter hand sink. Spilled soda syrup.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace water damaged ceiling tile above 3 comp sink.

2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times of operation. Observed PIC not certified. CDI by instruction; must have in place by 1/1/2014 to avoid 2 point deduction. PIC stated that he is scheduled to take the class next week.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods 45F and below. Observed three bowls of papusa fillings on counter next to grill, 79-82F. Discussion with PIC indicated that keeping papusa fillings either 45F and below or 135F and above is not a viable option because the quality of the cooked product will not be as good. Suggested to use time as a public health control for papusa fillings; blank template form given and instruction on how process works discussed with PIC.

7-102.11 Common Name-Working Containers - PFProperly label all spray bottles with common name of chemical to prevent accidental contaminatino of food, utensils etc. Observed one spray bottle of chemical unabeled. CDI by labeling.

3-501.15 Cooling Methods - PFRapidly cool all potentially hazardous foods using shallow containers, ice baths and leave vented. Observed containers of cooked mixed vegetables, cooked corn on cob etc. 80-90F in reach refrigerator tightly covered with plastic. CDI by venting items; all were in shallow containers and cooked earlier today. Also observed pan of rice cooling on counter upon arrival. CDI by placing in ice bath.

3-302.12 Food Storage Containers Identified with Common Name of Food - CProperly label all foods that are not clearly identifiable. Observed two containers of white dry good items without labels.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - CSingle service items may not be re-used. Observed gallon milk jugs being re-used for storage of other beverages. PIC stated that he has ordered some new containers for this purpose but have not received them yet.

2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times during operation. Observed both PIC's not certified. CDI by instruction. Must have certification by 1/1/2014 to avoid two point deduction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Properly wash, rinse and sanitize all food contact surfaces. Observed dirty utensils stacked in middle sink of 3 compartment sink and employee rinsing cutting board in sink, not following proper process. CDI by instruction.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods 45F and below. Observed cheese filling for papusas in refrigerator 63F. PIC stated that filling was microwaved to pre-heat for papusa and placed back in refrigerator. CDI. Instructed PIC to pre-heat only enough filling for that order to pevent filling from being half-way heated and cooled repeatedly.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed horchatta, shredded mozzerella, blocks of white cheese, cole slaw, green and red salsas with out dates. Observed date marking in place for most other required items. CDI by instruction.

7-102.11 Common Name-Working Containers - PFProperly label all spray bottles to prevent accidental contamination. Observed one spray bottle of chemical labeled. CDI.

3-302.12 Food Storage Containers Identified with Common Name of Food - CProperly label all containers of dry good items that are not readily identifiable. Observed several containers of dry good items (flour, sugar, salt) etc. not labeled.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - CDo not re-use single service items. Observed multiple plastic gallon milk jugs being reused for the storage of juices, salsas and horchatta.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PFMaintain water in wash vat of sink at least 110F while washing utensils. Observed dirty water in wash vat of sink 91F. CDI by emptying and refilling with clean hot water.

4-602.13 Nonfood Contact Surfaces - CProperly clean shelving and extra/unused utensils behind 3 compartment sink. Observed with food debris/accumulation.