SALSARITAS FRESH CANTINA #115

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed equipment manually washed at 3 compartment sink and placed in sanitizer but quat sanitizer tested 0ppm. CDI, new bottle provided and sanitizer testing required concentration with sink refilled. Equipment relocated to be re-sanitized. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket below required concentration .

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 broken floor tile below 3 compartment sink and baseboard tile behind front counter. Observed peeling baseboard tile behind front counter on line. 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 residue and debris accumulating on floor near walk in cooler and exit door to dining area.

5-202.12 Provide at least 100F water at handsinks. Observed PIC state hot water issue in morning. Observed hot water between 78-79 degrees F in restroom and kitchen handwashing sinks. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 1 container of guacamole with cut tomato overstocked at 51 degrees F above chill line on container. CDI, overstocked guacamole relocated to rapidly 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed chicken thawing out in prep sink at ambient room temperature. CDI, chicken relocated to thaw under refrigeration.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - observed analog thermometer not accurate to + or - 2 degrees F. CDI, operator removed from use and facility to use digital thermometer . For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed chicken thawing on same prep sink as where cut tomato was being prepared.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting boards.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in container but container collecting debris.

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. Observed clean equipment stored in containers collecting debris.

4-501.11 Maintain equipment in good repair. Observed light out under hood ventilation system .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed hot water at 78 Degrees F at 3 compartment sink and 79 degrees F. Vr to follow up on hot water.

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 some grease accumulating on floor behind and under and on sides of equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI, employee rewashed hands.

5-202.12 Provide at least 100F water at hand-sinks. Observed women’s restroom handwashing sink reach 74 degrees F and men’s at 70 degrees F. Repeat.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean single-service items / articles stored in large container collecting debris.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handwashing sink in kitchen in need of sealing.

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 baseboard tile damage and floor and wall FRP board covering with crack. Seal

5-202.12 Provide at least 100F water at handsinks. Observed women’s restroom reach 92 degrees F.

4-501.11 Maintain equipment in good repair. Observed light out under hood. Repeat. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed bulk chip container with crack in corner and no longer smooth and easily cleanable. CDI, chip container removed from use.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed some buildup and spillage on shelf and near where clean single-service articles stored. Improvement made since previous inspection so points not escalated today.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not able to demonstrate knowledge of cooling processes and methods or answer questions to EHS regarding food safety establishment properly . A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety. 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. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed PIC not vigorously rub hands for required time then turn faucet off with bare hands after handwashing. CDI, employee rehashed 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 .

3-501.14(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 steak and chicken cooling in hot holding warmer unit according to operator. Observed 2 tightly covered deep containers of recently prepared tomato cooling in prep refrigerators. Cooling temp of tomato was 63 degrees F at 11:08. 2nd cooling temperature remained at 63 degrees F with no change. Cooling calculation indicated method not effective to reach cooling parameters and tomato relocated to shallow uncovered pans and placed in walk in cooler to rapidly cool. Cooling parameters and proper cooling equipment discussed with PIC. CDI, chicken and steak placed on grill to reheat to greater than 165 degrees F. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot held in warmer on main prep line at 124 degrees F. CDI, chicken reheated to greater than 165 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed steak and chicken cooling in hot holding warmer unit according to operator. Observed 2 tightly covered deep containers of recently prepared tomato cooling in prep refrigerators. Cooling temp of tomato was 63 degrees F at 11:08. 2nd cooling temperature remained at 63 degrees F with no change. Cooling calculation indicated method not effective to reach cooling parameters and tomato relocated to shallow uncovered pans and placed in walk in cooler to rapidly cool. Cooling parameters and proper cooling equipment discussed with PIC. CDI, chicken and steak placed on grill to reheat to greater than 165 degrees F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 dead cockroach near handwashing sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket testing below 150ppm. Observed wet wiping cloth used to stabilize cutting board.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service cups stored in containers but containers collecting debris and soil.

4-501.11 Maintain equipment in good repair. Observed light out under hood.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no color indicator supplied with quat test kit. Vr to ensure facility had proper test kit to accurately measure sanitizer concentration .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sides of cooking equipment accumulating grease and in need of cleaning. Observed heavy grease buildup on chip storage bins.

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 build-up under and behind equipment on the front line. More frequent cleaning is recommended. EHS advised PIC that these areas could create pest harborage. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa, tomatoes, and chicken cooling in deep pans with lids half covering the pans. EHS observed that the cooling rate for salsa and chicken are not being met. PIC stated that this is not typical cooling procedures but they have more food than normal in the WIC from Cinco de Mayo. CDI- PIC moved these items to shallow pans to help with cooling. In addition to shallow pans, PIC and food employee added ice to product to ensure rapid 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 .

4-501.11 Maintain equipment in good repair. Observed rusting on prep table shelf in back prep area during inspection. Replacement or resurfacing needed. **Repeat**

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tile in back prep area during inspection. Repair or replacement needed. **REPEAT** 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 build-up under and behind equipment on the front line. More frequent cleaning is recommended. EHS advised PIC that these areas could create pest harborage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in sanitizer with concentration below 50ppm quat during inspection. CDI - PIC changed sanitizer to solution with concentration of roughly 200ppm quat. Repeat. 0.5 pts.

4-501.11 Maintain equipment in good repair. Observed rusting on prep table shelf in back prep area during inspection. Replacement or resurfacing needed. 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. Observed cracked floor tile in back prep area during inspection. Repair or replacement needed. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed roja salsa cooling since 10am cooling at a rate of 0.0F/minute during inspection. CDI - PIC moved salsa into smaller containers to hasten cooling. Salsa achieved proper cooling rate during inspection. Repeat. Points not escalated to evident improvement and overall compliance with cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa cooling in a deep plastic container during inspection. Salsa was not maintaining proper cooling rate. CDI - PIC moved into smaller containers to hasten cooling. Salsa achieved proper cooling rate during inspection. 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 Observed chicken being thawed in running water with a temperature of 75F during inspection. CDI - PIC removed from water and moved into WIC to finish thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in back prep area held in sanitizer with concentration of 50ppm quat during inspection. CDI - PIC changed sanitizer solution.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed interior and exterior of under grill drawers heavily soiled with food debris and grease. More frequent or thorough cleaning needed to preclude pest harborage. Repeat.

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 cut tomatoes, guacamole, salsas, pico, and corn salsas all cooling with 20 min left still 45-50F. CDI: Items rapidly cooled in an ice bath with stirring and products still above 41F at end of the cooling window were voluntarily discarded. Observed corn salsa cooling in reach in cooler from yesterday still above 41F. CDI: Product voluntarily discarded. Observed salsas cooling in reach in cooler. CDI: Salsas moved to ice bath and rapidly cooled to 41F. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 salsas on the line holding above 41F. CDI: Products 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bottle of what PIC identified as bleach not labeled. CDI: bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes, salsas, corn salsa, and guacamole cooling in deep, and some covered containers in the walk in. CDI: Items divided and placed on ice baths and stirred. Items still above 41F at end of cooling parameter voluntarily discarded. Observed corn salsa cooling from yesterday in reach in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no label on 2 squeeze bottles on the line of what PIC identified as oil and of water.

4-501.11 Maintain equipment in good repair. Observed gasket on bottom door of the hot box falling off of the top. Observed rusted bottom of prep table to right of ice machine. Observed rusted shelf over prep table near steamer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cooler drawers with build up. Cooler drawers are not used but for storage of grill supplies. Ensure pans holding grill supplies are changed out to prevent pest harborage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpsters open. *This is a shared dumpster*

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to divider wall where laminate is peeling/missing between hot hold and cold hold units. 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 dust build up on AC vents and some adjacent ceiling tiles.

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 cut Tomatoe cooling at 57 degrees F. 2nd cooling temperature tomatoes remained at 57 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, cut Tomatoe relocated to shallow containers and sheet pans to rapidly cool. Cooling handout provided to PIC. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut Tomatoe cooling at 57 degrees F. 2nd cooling temperature tomatoes remained at 57 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, cut Tomatoe relocated to shallow containers and sheet pans to rapidly cool. Cooling handout provided to PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 quat sanitizer bucket testing below 200ppm.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean garbage can stored in contact with clean single-service bags.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed wash detergent temperature at 90 degrees f when staff manually washing equipment. CDI, detergent vat emptied to provide detergent solution at required temperature.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after hand washing and before proceeding to task handling clean single-service articles. CDI, employee rehashed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bottle of bleach not labeled. CDI, bottle labeled.

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

4-501.11 Maintain equipment in good repair. Observed heavily torn gasket on door of low reach in refrigerator .

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 hard to reach areas on floors near walk in cooler and behind front counter in need of cleaning in corners. Black soil reside accumulating in areas.

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 chicken cooling in walk in cooler while stacked and covered with plastic wrap and a top. Items were unstacked and uncovered to allow for proper airflow and rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers being stacked wet at clean equipment rack.

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed cleaning needed on women's restroom air vents with build up of dirt and dust.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pico, guacamole, shredded cheese and black beans not meeting the cooling parameters (See temperature chart). Items were prepared and placed in WIC around 12:30noon. Shredded cheese and black beans were observed stacked with tight fitted lids.CDI-PIC removed lids from shredded cheese and black beans and stirred all products to allow for proper airflow and rapid cooling. -REPEAT VIOLATION-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed items cooling in walk in cooler such as pico, guac, shredded cheese, black beans, and salsa stacked with tightly fitting plastic lids or in large deep containers. PIC stated items were prepped around 12:30 noon. CDI-PIC unstacked and removed lids shredded cheese and black beans and stirred pico, guacamole, and salsa for proper air flow and rapid cooling. -REPEAT VIOLATION-

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. Employee health policy and employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form and employee reporting agreement to properly inform food employees.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed peppers and jalapenos above RTE foods in walk in cooler. CDI-PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with dried food debris. CDI-PIC placed can opener at 3 compartment sink to be properly cleaned. -REPEAT VIOLATION- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed a spray bottle of sanitizer well above 200ppm chlorine sanitizer. CD-PIC corrected sanitizer concentration to 100ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pico, guacamole, and corn salad not meeting the cooling parameters. Items were prepared and placed in WIC an hour ago with tight fitting lids and then later slightly vented lids. CDI-PIC completely removed lids from TCS foods in cooling to allow for proper airflow and rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 metal pans of grilled chicken in hot box below hot holding temperature (see temperature chart). TCS foods in hot holding shall measure at least 135F. CDI - Items reheated in steamer to 170F.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed items cooling in walk in cooler such as pico, corn salad, guac, chopped lettuce, and shredded cheese with plastic wrapping and tightly fitting plastic lids. PIC stated items were placed in walk in cooler 30 minutes prior. CDI-PIC removed wrapping and lids from chopped lettuce and shredded cheese and vented lids on corn salad, guac, and pico for proper air flow and rapid cooling.

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. Observed ice scoop stored directly on top of ice machine. CDI-PIC placed ice scoop at 3 compartment sink and placed clean ice scoop in metal tray on top of ice machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Can opener blade had visible multi-day residue on it. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Can opener taken to 3-compartment sink and rewashed. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Ice machine shield had visible buildup on it. Clean ice machine as specified by the manufacturer, or as often as necessary to maintain it clean. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 3 pans of chicken measured 124-129F and 1 pan of steak measured 125F in hot box. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated in steamer to above 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans were stacked up while still wet. Utensils must be air dried. Allow adequate time for utensils to air dry before stacking. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Disposable knives stored in customer self-service area with food-contact portion of utensils facing up. Store single-service items with food-contact portion of utensil protected. 0 pts.

4-501.11 Maintain equipment in good repair. Ice machine panels held together by tape. Shelf below prep table rusted. Torn gasket present on reach-in cooler door. Equipment shall be maintained in good repair. Repair/replace listed equipment. 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 observed pico and salsa cooling in the WIC with lids on. Salsa was also in a deep container. CDI-salsa was portioned out into smaller containers and was put on nice. Pico was placed onto ice to rapidly cool down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal and plastic containers in the dish area. CDI-dishes were taken to be rewashed.

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 wash hands and turn off faucet with bare hands. CDI - Educated employee on proper handwashing. Employee rewashed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several bottles of sour cream, two containers of diced tomatoes, and 3 containers of salsas in reach in unit at 43F-60F. Items just prepped and placed into unit for cold holding. CDI - Items taken to WIC and placed in ice bath for cooling.

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 covered cholola (corn salsa) in cooling process but items only dropped 2 degrees in 34 minutes, and covered mild salsa in cooling process but item only dropped 3 degrees in 33 minutes. CDI - All containers of cholola and mild salsa prepared today were uncovered and placed into ice bath. VR to be done by 3/19/21 for long term compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed several containers of cholola, pico, and mild salsas in cooling process in WIC but items were covered with lids and stacked on top of each other, not allowing any airflow. CDI - Items uncovered and placed into ice bath for faster cooling. VR to be done by 3/19/21. ***This is the 5th consecutive inspection with a cooling methods violation. RCP issued.***

4-904.11 Display and handle single-use and single-service articles to prevent contamination. REPEAT. Observed single service cups and food containers stored up front uncovered and unprotected from possible contamination. Keep items in their sleeves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on shelving of WIC. No signature needed due to COVID-19 guidelines.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC present with certification; there shall be a certified PIC present at all operating hours.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink cup stored on prep table; these cups must be stored below and away from food and food related items and surfaces.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water in men's and women's bathrooms to reach a maximum of 77F - need to either re-adjust temperature to be higher and closer to 100F or replace water heaters for bathrooms to supply hotter water for proper hand washing. VR by 01/08/21.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes both in walk-in cooler on in smaller container in prep cooler up front, and salsa in walk-in cooler at 45F. All were covered, and were both stacked in walk-in cooler. Improper method of cooling has been noted today and on previous 3 inspections. Attention MUST be paid to abate this risk factor and correct it on all shifts. CDI by unstacking and uncovering; items cooled to below 41F within 30 minutes. VR to check correct procedure by 01/08/21.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several rings on employee as well as bracelet. Only a plain ring is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with painted fingernails and no gloves. If nails are artificial or painted, gloves must be worn. VR by 01/08/21.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked. Allow all pans and other utensils to completely air dry prior to stacking.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups for customers stored uncovered up front. Either need to keep these in cups dispensers or leave in original plastic sleeves and cover stack of cups such that all mouth pieces are protected from handling, dust, coughs, etc. Observed large quantity of aluminum pans for catering unprotected in storage. Either leave these in original unopened containers or obtain proper washable lexan containers with lids for keeping these protected in storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with great amount of scarring - these must be replaced or resurfaced, and at a frequency that keeps them easily cleanable and able to be properly sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF rusted can opener - need to obtain NSF can opener that is easy to clean and will not rust.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster to have trash inside and both side doors to be open.

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 floor in kitchen to be in need of cleaning, and to be sealed for ease of cleaning once cleaning has occurred.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P REPEAT. Observed pico de gallo in cooling process but dropped 1 degree in 23 minutes (rate of 0.06 degrees per minute), and several containers of salsas that also dropped only 1 degree in 23 minutes. CDI - Pico has passed 4 hours and was voluntarily discarded. All other items were placed in an ice bath and have cooled to 41 in a few minutes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4 trays of chicken, 2 trays of Mexican rice, queso, ground beef, 4 trays of white rice, and steak in hotbox maintaining temperatures below 135F. Ambient air temperature of hotbox is 145F. CDI - The chicken was voluntarily discarded. All other items were reheated to 186F-194F and left to hot hold on grill. VR to be done by 9/19/20 to check on hotbox.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed pico de gallo and several containers of salsas in cooling process in WIC but all items were covered and stacked on top of each other. CDI - Items were uncovered and placed in ice bath. No signature needed due to COVID-19 guidelines.

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 corn salsa in WIC drop 0 degrees in 30 minutes and shredded lettuce in WIC drop 1 degree in 30 minutes. CDI - All cooling items were placed in ice bath.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all TCS foods in WIC maintaining temperatures of 43F-50F. See chart above. The thermometer on the outside of the WIC read 30F, but the ambient air temperature of the WIC read 47F. CDI - All TCS items were voluntarily discarded. Photos were taken. Repair person was called. PIC instructed on not preparing any more food. Facility has chosen to stay open until they run out of food. VR to be done by 1/18/20 to check on WIC. Also observed corn salsa, diced tomatoes, and guacamole with tomatoes in prep top unit at temperatures of 43F-45F. CDI - Corn salsa and tomatoes voluntarily discarded. The guacamole was taken to cool in an ice bath.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT. Observed shredded lettuce, chalula corn salsa, roasted peppers, diced tomatoes, guacamole with tomatoes in cooling process but covered. CDI - Items were uncovered and placed in ice bath.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT. Observed two pans of diced chicken holding temperatures of 101F and 112F in hot box. Items were taken out earlier to portion out for catering service. CDI - Items were immediately moved to steamer, along with all other food from hot box, to reheat. Items were reheated to 168F. **NOTE** Employees take out containers of food from hot box to portion out for catering, but food is sitting out for too long before placing food back in hot box. Items are losing temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed large plastic container of salsa (44F), containers of raw marinated chicken (45), raw shrimp (43F), pico de gallo (44F), and salsa (44F) all in WIC holding above 41F. All items were taken out of WIC for some time to portion out for catering or cooking, and then put back in WIC. CDI - All items placed in ice. Temperatures have reached 37F-38F in 30 minutes. Also observed one container of pico de gallo had not been taken out today, but was holding at 48F. CDI - Item was voluntarily discarded. **NOTE** Employees leave WIC door open for long periods of time. Employees also take out containers of food to portion out for catering, but food is sitting out in kitchen heat for too long before placing food back in WIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items in WIC in the cooling process but all items are covered and some are cooling in bulk. CDI - All covers were removed, all items were set in ice baths, and PIC advised on using metal containers rather than plastic containers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed all sanitizer buckets with sanitizer concentrations of 50ppm. CDI - All buckets were emptied and refilled with new sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal drink and food on top shelf of WIC. CDI - Items were properly stored.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed steak that had been improperly reheated to 137F and placed back on steam table after hot holding compliance was not achieved. CDI: reheated to 167F. Discussed proper reheating procedures and temperatures with district manager.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed steak on steam table between 122-165F and black beans inside back hot box at 103F-118F. CDI: steak reheated to 167F and black beans were reheated to 166F.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler gaucamole, shredded cheddar cheese, lettuce, pico, salsa verde, and red salsa at 42-43F. Observed romaine lettuce on ice at front reaching 43F. CDI: through education; suggested keeping less product and submerging lettuce in ice more.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in buckets of quat sanitizer below 150ppm. CDI: dumped and corrected to proper concentration.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at front counter not protected.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on low boy cooler on main line and walk-in cooler. Gaskets are currently on order.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee drink stored on consumer items below prep area.

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 2 food employees turn faucet off with their bare hands after hand washing. Repeat. 2-301.14 When to Wash - P- Observed a food employee touch soiled towel, then touch head but not wash their hands after contaminating them and before handling clean equipment. CDI by instruction.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at hand washing sink near 3 compartment sink. CDI, towels provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat food in walk in cooler. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer low at 3 compartment sink and not being dispensed at required concentration. Concentration indicated 50ppm as registered by test kit. Facility to manually mix quat sanitizer at 3 compartment sink until dispenser unit calibrated. PIC made phone call to service company while on-site. Visit to be made to ensure long term compliance of dispenser and unit calibrated. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed soda nozzles accumulating some soil residues.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 1 spray bottle of glass cleaner stored over clean napkins in storage cabinet behind front counter under handwashing sink. CDI, cleaner relocated for proper storage.

3-307.11 Miscellaneous Sources of Contamination - C - Observed bleach and water cleaner that employee was using to clean prep sink. PIC stated that chemical mixture was used to clean toilets. Communication to PIC and employee on ensuring that proper cleaning and sanitizing of food contact surfaces, including prep sinks. Ensure prep sinks are washed, rinsed and sanitized properly and when required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer buckets at 50 ppm and wet cloths held on counter surfaces and used to stabilize cutting boards.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed several clean utensils and container lids stored inside containers collecting debris and soil.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed clean equipment stored on rusty drying rack at clean drain board of 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. -P - Observed 1 food employee turn faucet off with their bare hands. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed tea urn nozzles accumulating black soil residues. CDI, equipment relocated for cleaning by PIC.

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 rice in walk in cooler prepared day before at 48 degrees F in covered container. CDI, rice voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed several deep containers of recently prepared tomatoes covered in walk in cooler. CDI, operator transferred tomatoes to uncovered shallow containers and relocated them to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly behind front counter and land on tortilla shell. shell voluntarily discarded.

3-307.11 Miscellaneous Sources of Contamination - C - Observed tea bags stored on insect control device in cabinet. CDI, tea bags voluntarily discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black soil residue on clean dish drying rack and shelving behind front counter. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brooms and a dustpan blocking the hand sink. CDI-The items were removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelets. Have removed. Only plain rings are allowed to be worn.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler, the shelves above the 3-compartment sink. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the plumbing fixture underneath the 3-compartment sink. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during the inspection. The manager is in the process of becoming certified.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine. Have cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the catering hot box in the back not holding product at 135F or above. The product was holding between 107-112F. CDI-A container of chicken, two containers of ground beef, and two containers of black beans were discarded. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT HAD BEEN REPAIRED. Do not use until fixed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a damaged thin probed thermometer. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT THE CORRECT THERMOMETER HAS BEEN PURCHASED. Spoke with the manager about different types of thin probed thermometers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chips stored on the ground near the register. CDI-The box was moved.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed weak QUAT sanitizer in the red sanitizer buckets. CDI-The sanitizer buckets were remade. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a roll of paper towels being stored on top of a rusted paint can underneath the hand sink plumbing. CDI-The paper towels were removed. The paper towels need to be stored in a location to prevent cross contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelves in the walk in cooler, underneath the oven units and on the outsides of the catering bins and dry storage bins. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the onion chopper. CDI-The chopper was brought back to the 3-compartment sink for washing and sanitizing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control management. REPEAT.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed weak QUAT sanitizer in the sanitizer buckets. CDI-The buckets were remade with the correct concentration of sanitizer.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the 3-compartment sink to be 0ppm of QUAT. It was found that the pump was not pulling sanitizer into the compartment. A small pink piece had to be replaced. That connects the sanitizer tubing to the pump. CDI-Once the pink piece was replaced the sanitizer concentration was reaching required levels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of ground beef hot holding below 135F in the back hot holding unit. CDI-The product was placed back into the steamer for reheating.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer at the facility. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A THIN PROBED THERMOMETER HAS BEEN PURCHASED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control measures.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the sliding door frame of the beer reach in cooler in need of cleaning, and there was water buildup on the inside of the front reach in cooler. CDI-Both items were cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer still containing food product. CDI-The slicer was brought back for washing, rinsing, and sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in the back up reach in cooler. Have cleaned.

4-501.114 Maintain sanitizer at correct concentrations. -P- Observed Quat sanitizer in the 3 comp sink measuring 0ppm. CDI- PIC made adjustments to the Quat sanitizer pump. Advised PIC if the Dispenser malfunctions again to ensure the Quat sanitizer is measured manually.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Repeat- Observed lettuce, tomatoes, and guac in reach in cooler covered and held at 49F. There were also lettuce, tomatoes, and guac in the walk in covered and measuring 47F. CDI- PIC uncovered the items and informed on alternative methods such as smaller pans for cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -0PTs- Observed a quat sanitizing bucket, with wiping cloth, measuring at 0ppm. Monitor quat sanitizing buckets to ensure they meet the concentration required on the sanitizing dispenser.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed sticker residue on exterior of clean pans. Remove all stickers and sticker residue on pans.

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. - 0 pts - Observed floor cleaning needed under and behind equipment.

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 pan with recently prepared corn salsa and other items covered in the walk-in cooler. CDI- Pan was vented during the inspection.

4-501.11 Maintain equipment in good repair. Observed handle broken on the rice cooker. Replace rice cooker lid. Observed walk-in cooler at 43 F ambient air temperature. Some foods were holding at the 45-47 F. Recommend service to hold at a lower temperatures to ensure compliance.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build-up on the hood vents.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed build-up on the table mounted can opener. CDI- Removed to properly wash-rinse-sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed build-up on the ice chute at the drink station. Clean and sanitize as needed to prevent build-up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various items in the hot holding cabinet below 135 F. See temperature chart above for details. CDI- Foods that were in the cabinet longer than 4 hours voluntarily discarded. All other foods were removed and placed in the steamer, reheated to 165 F, then placed in the back up warmer in the kitchen. Warmer is on, but not properly holding foods at the proper temperature.

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 on pan of black beans in the walk-in cooler not date marked. CDI- PIC discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle with bleach and water with no label. CDI- Bottle was 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 Observed pan with cooked peppers tightly covered in the walk-in cooler. Vent the pan to aid in rapid cooling. CDI- Pan was vented during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a pan with cinnamon sugar with no label.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed insert pans stacked wet. Allow to properly air dry after washing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed loose coving strip a the counter /cabinet behind checkout register. Repair damaged coving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Shredded lettuce in under counter reach in 53F CDI-placed in walk in to cool 48F after 7 minutes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside warmer on server line. Clean sides of cooking equipment and also grill(carbon build up).

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair counter space where needed including near hand sink and wooden cutting boards used as counter space.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Clean inside big ice machine and self serve ice chute.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair cutting boards where separating(corners). Repair counter near front hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Chicken 120F, black beans 100F, rice 100F, beef 100F in warmer. Warmer is working properly but wall socket is not operating properly. CDI-all foods put in steamer for 45minutes and reheated to 165F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees observed not wear head coverings.

4-501.11 Maintain equipment in good repair. Observed rusting shelving in dish area. Repair/replace where needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside utensil/pan storage bins.

General Comment 2-301.12. Follow the cleaning procedure to adequately wash your hands..-P Observed employee recontaminate hands after washing by touching handles with bare hands to turn water off. CDI by instruction to use barrier such as a paper towel. Hands rewashed.

General Commnet 5-202.12 (C) - A slef closing faucet shall provide at least 15 seconds of flow without reactivation. Men's room hot water runs for 10 seconds max per activation. Have plumber adjust to run longer.

'4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Label residue on food containers stored as clean, dark build up inside ice machine, and build up inside tea and soda nozzles. CDI - Nozzles cleaned during the inspection, food containers with residue sent to dish area for reprocessing. VR - Will return within 10 days to verify that ice machine has been cleaned. To reduce risk of illness facility will not use ice from this machine until cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce stacked too high in make station resulting in top lettuce being 57F. CDI - Out of temp portion removed to cool; lettuce below chill line at 42F.

General Comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle of pink liquid wtih no label. PIC identified as degreaser. CDI - Bottle labeled.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label.

General Comment 5-205.15 Maintain a plumbing system in good repair.-P Drain pipe leaking beneath handsink at prep area. VR - Will return within 10 days to verify leak is repaired.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed chicken and steak at 100F at 10:30 that had been cooked at 09:00am according to staff. CDI. The 6 containers of meat were all discarded as they were all still over 90F at 11:15am. They have to reach 70F within two hours and 41F within 6 total hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed too much mild salsa in a container resulting in the top portion at 54F. CDI - excess removed to a refrigerator for cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tightly covered containers of chicken, steak, salsa, and black beans while still in the cooling process. CDI - The 6 containers of meat were all discarded as they were all still over 90F at 11:15am. They have to reach 70F within two hours and 41F within 6 total hours.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on prep tables not in use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Keep the pass thorough oven clean. Observed a large build up of dried food debris on the non food contact surfaces. Also observed the handle to the chip scoop was not clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink on a prep table when the inspection began. CDI.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked peppers out at 100F, beans at 65F and 110F, and queso at 100F all sitting out not under temperature control and not being currently worked with. CDI - reheat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Observed chicken, steak, and peppers were covered in the walk-in while in the cooling process. CDI - ice baths and uncovering depending on the volume of the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Keep the pass through oven clean.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain hot food 135F or greater. Observed 3 pans of quest at 90F, 120F, and 125F. CDI - all reheated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food 45F or below. Observed a pan of cut leafy greens (romaine lettuce) at 55F. CDI - a better ice bath was built (larger pan on the bottom with ice and water and smaller pan set inside with ice built up the sides.

7-102.11 Common Name-Working Containers - PF. Chemical containers must be labeled with the common name of the chemical. Observed two spray bottles that were not labeled. CDI

3-501.15 Cooling Methods - PF. Use proper cooling methods such as shallow vented pans or ice baths to cool cooked foods. Observed approximately 8 of cooked beef and chicken processed this afternoon were between 55-85F in stacked pans that had lids on them. CDI- pans were vented to rapidly chill. The warmest were put in the freezer to blast chill.

4-302.12 Food Temperature Measuring Devices - PF. Facility must have a small diameter probe thermometer to measure the temperature of thin items such as small pieces of meat present in the facility. Return visit required.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air drying is required, after sanitizing, and before storing equipment/utensils. Observed wet stacked plastic and metal pans.