VERDE URBAN MEXICAN KITCHEN & CANTINA

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one shellstock tag not with bag of clams in walk in. Shellstock tag was with other shellstock tags pinned to cork board. CDI - Shellstock tag was returned to open bag of clams in walk in. PIC has been given proper instructions to retain tag with bag until bag is empty. Directions for retaining shellstock tags are also printed on back of shellstock tags. All other shellstock tags were date marked with date of sell or discard, kept in chronological order, and retained for 90 days. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari and raw clams stored behind cut vegetables in flip top cooler. Observed raw shell eggs stored behind cut tomatoes in flip top cooler. Observed raw chicken and raw beef stored above cooked pork in refrigerated drawer. CDI - Storage order was corrected. PIC has been advised to review storage order procedures. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to achieve a sanitizing temperature of 160F. A maximum temperature of 144F was recorded using both regulator's and PIC's max/min thermometers. High temperature dish machine has been taken out of service and a call for repair has been made. All equipment and utensils are to be washed, rinsed, and sanitized in three compartment sink using quat sanitizer. Quat sanitizer was measured at 200ppm. A verification will be conducted by 10/18/2026 to ensure establishment is in compliance. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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) Observed two storage containers of cooked onions with a date mark of 10/8 in walk in cooler. CDI - Cooked onions were discarded. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked mushrooms cooling at ambient room temperature on sheet tray. Cooked mushrooms had a temperature of 74F and had been removed from oven 1 hour prior. CDI - Cooked mushrooms were moved to walk in cooler to rapidly cool to 41F or less. -0 points- 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 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 frozen packages of beef thawing at ambient room temperature on prep table. CDI - Packages were taken to walk in cooler to continue thawing under refrigeration. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed ROP Salmon in refrigerated drawer that had not been removed from oxygen free environment. PIC has been advised to follow thawing instructions printed on each individual package. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dish pit area. Control insects to prevent infestation. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored behind ready to eat sliced tomatoes and onions in flip top cooler. CDI - Storage order was corrected. Raw chicken was moved to front of flip top 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. Observed packaged raw salmon stored with packaged raw pork in bus tub in walk in cooler. CDI - PIC separated raw salmon and raw pork. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown contents stored in dish pit area. CDI - PIC identified contents to be degreaser and labeled. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use plastic ramekin being used as a food scoop in steam well. Discard single use ramekin and replace with utensil that is durable and easily cleanable. -0 points-

4-502.11(A) Maintain utensils in good repair. Observed rubber spatulas stored in utensil area with cracks, pits, and rough edges. Observed plastic food storage bins used to store both raw and ready to eat foods in walk in cooler with cracks and broken edges. Observed plastic Cambro in cold holding unit with broken handle. Replace plastic storage bins with storage bins that are durable and considered multi-use. -REPEAT- -0.5 points-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several stored shellstock tags without recorded date of last use. Most shellstock tags did have date of last use properly recorded. PIC has been advised to record date of last use on every shellstock tag. A verification will be conducted by 8/1/2025 to determine if establishment is in compliance. -1 point-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy pink build up on interior surfaces of ice machine. Recommend higher frequency and more thorough cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy food build up on spatula stored as clean. CDI - Spatula was moved to high temperature dishwashing to be washed, rinsed, and sanitized. -1.5 points-

4-502.11(A) Maintain utensils in good repair. Observed spatula, with chipped and damaged edges, stored as clean.

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at any handsinks in facility. CDI- EHS provided signs for facility.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees wiping gloved hands off on cloth before returning to food prep. CDI- PIC had cloth removes and employees change their gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa, guacamole, and milk temping above 41F in salsa lowboy. Unit had an ambient temperature of 55F. PIC had items removed to WIC to cool back to 41F or below and will not use unit until repairs or replacement is made. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 pork dated 3/17 on prep table, several containers of Ropa Vieja, birria, entomatada, dated 3/17 and roasted veggies dated 3/14 in WIC. CDI- PIC voluntarily discarded items. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure on menu for items that are asterisked. PIC stated that all items on menu are cooked to temp and not served raw or undercooked. EHS informed PIC that items fully cooked and not offered undercooked, cto, or raw do not require an asterisk.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of surface sanitizer stored on prep table and not in-use during entire inspection. CDI- PIC removed sanitizer to proper location. *REPEAT*

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying pests in dish pit area. Observed dead insect in light bulb above dish machine.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving below prep tables throughout facility rusting and racks/interior of salsa lowboy rusting.

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 food debris in gaskets of prep units. Observed heavy liquid and food debris accumulation in salsa lowboy.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of butane fuel stored with bottles of almond extract and above containers of mayonnaise. CDI - Butane was moved to designated chemical storage area. -REPEAT- -1 point-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in container of water at cook line with a water temperature of 94F. -0 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer for high temp dish machine not functioning due to dead battery. A sanitizing temperature of 164F was measured using EHS dishtemp thermometer. A verification will be conducted by 12/27/2024 to determine if establishment is in compliance. -0.5 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue on interior of ice machine. Recommend higher frequency of cleaning. - REPEAT- -1.5 points-

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 dressings stored in flip top cooler dated 6/28. CDI- PIC discarded dressings. -0 points- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed container of butane next to clean utensils. CDI- PIC moved butane to designated storage area. - 0 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed squid thawing completely submerged under running water with a temperature of 84F. CDI- Item was removed from water to begin prepping. Approved thawing methods include thawing as part of the cooking process, thawing under refrigeration. and thawing completely submerged under running water with a temperature of 70F or below. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items including mussels stored on the floor of the walk-in freezer. REPEAT- -1 point-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink near salsa/guac service station. PIC stated that paper towel dispenser fell off the wall, EHS found dispenser stocked with paper towels on nearby prep table. EHS explained that this handsink needs to be stocked with paper towels, should be in a close/convenient location at the handsink, should not have to walk over to prep table, potential to drip water from hands, to get paper towels. CDI- paper towel roll placed at sink, dispenser to be fixed ASAP according to PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall on ice machine with minor buildup, in need of cleaning. EHS discussed cleaning frequency with PIC, found that some of the buildup appears to be stained on. REPEAT. Note: points left at 0, improvement in this area noted- facility has procedure for cleaning ice machine, may need to replace white shield inside that is stained. No issues with dish machine compared to last inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple of food products on the floor in walk in cooler and in walk in freezer. Bags of food on floor in cooler and bag of bread and boxes of seafood on floor in freezer. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in use at prep units (specifically the scored red cutting board) that are no longer smooth and easily cleanable, cannot be effectively cleaned/sanitized. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed areas of shelving in walk in cooler in need of cleaning. EHS showed PIC areas of concern during inspection. REPEAT.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee prepping salsa with gloved hands, contacted freezer handle to get product out, went back to prepping salsa with gloved hands with no handwash or glove change. CDI- EHS intervened, employee instructed to remove gloves, wash hands and don new gloves. EHS observed proper handwashing by end of inspection from all employees. 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 employees briefly rinsing hands to wash, not following cleaning procedure. CDI- PIC and EHS spoke with employee, educated, proper handwashing observed by end of inspection. 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 .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine sanitization temp at 155F, is not reaching 160F. EHS ran thermometer through machine several cycles, highest temp achieved was 155F. EHS confirmed with facilities thermometer, machine is not hitting sanitization temp. EHS will return for VR within 3 days to confirm machine has been fixed. Facility is washing in machine and sanitizing in 3 bay sink until properly fixed, employees are aware of this new process. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black buildup, in need of cleaning.

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 prepped ham sandwiches with no date mark in prep unit. Observed empanadas with no date label in cold holding drawers. Observed yuca mix with no label. CDI- EHS found larger stock in walk in cooler, placed dates on product during inspection. 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 . 3-501.18 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 2x containers of enchilada filling (with cooked salmon) marked 7/17, has exceeded 7 day date marking limit. Observed large container of cooked beef with a date mark of 7/18, has exceeded limit. Observed cooked mushrooms marked 7/11, PIC stated this label was wrong, was supposed to be marked for Friday’s date of 7/21. CDI- products voluntarily discarded 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 seasonings at cook line with no label.

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on the drying rack. REPEAT. Note: points left at half demerit. Facility may need additional shelving for drying.

4-501.11 Maintain equipment in good repair. Observed shelving inside salsa reach in that was rusted, replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few individual colored cutting boards with deep grooves, no longer smooth and easily cleanable.

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 minor cleaning needed on gaskets on reach in units and minor cleaning needed for shelving in walk in cooler.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the heat sanitizing dishmachine not reaching the minimum sanitizing temperature of 160F. CDI- PIC changed the water and had to heat up, then the machine was sanitizing at 162F. ensure that the units is properly functioning prior to washing and sanitizing equipment and utensils. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a couple containers in the reach in cooler: mango salsa dated 3/25 and shrimp dated 3/27, exceeding the 7 days. CDI: Education provided and PIC voluntarily discarded product.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed an “*” for clams on “arroz con marisco”, however this menu item is all fully cooked, asterisk will need to be removed. Observed Latin Salmon and Mar y Tierra with no “*”. This will need to be added to the menu. EHS will make follow-up visit within 10 days to verify consumer advisory corrected. VERIFICATION REQUIRED.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon not removed for the vacuum packaging while thawing. CDI - PIC slit the bags of salmon.

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 plastic containers being used to scoop dry ingredients. Provide a scoop with a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on the drying rack.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags with no date for when last of product was used. CDI: Education provided. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in flattop make table. PIC stated unit cleaned this morning and problem discovered, service repair company visited and stated issue with condenser and to return with working parts. Facility continuing to use unit. Education provided and facility utilizing TPHC until repaired. EHS will make return visit within 10 days to verify long-term correction. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed queso cooling in plastic insert pans in walk-in cooler. Product placed into cooler between 12:30pm-1pm. Product above 70F with less than 5 minutes until 2-hour time frame ended. CDI: Education provided and food employee moved product to walk-in freezer for rapid cooling. See temp chart for details.

4-501.11 Maintain equipment in good repair. Observed flattop make table unable to hold TCS foods at proper temperature. See violation #22 for details.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags with no date for when last of product was used. CDI: Education provided.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no “*” for clams on “arroz con marisco”. EHS will make follow-up visit within 10 days to verify consumer advisory corrected. VERIFICATION REQUIRED.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed napkins being used in place of paper towels at bar hand sink. CDI: Education provided and PIC provided paper towels. REPEAT VIOLATION.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shell stock tags for clams. CDI: Education provided.Going forward, facility must retain tags for 90 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few sauce bottles and insert pans stored as clean soiled with food waste and stickers/sticker residue. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, pasta, and yuca being held above 41F in walk-in cooler. Pico prepared 06/09 and pasta and yuca prepared 06/13. Ambient temp of unit 38F. Cold holding logs not kept. CDI: Education provided, PIC turned down temp of cooler to 35F, and PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several containers of house made slaw dated for 06/08 stored in walk-in cooler. CDI: Education provided and PIC voluntarily discarded product.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed max/min thermometer inoperable- dead battery. EHS will return within 10 days to verify thermometer working properly. VERIFICATION REQUIRED.

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 black buildup on catch plate of ice machine. CDI: PIC cleaned. Observed gaskets on salsa make table soiled. CDI: PIC cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front kitchen hand sink. CDI: PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. Napkins being used. CDI: Education provided and PIC provided paper towels.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food splash buildup inside microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa, milk, and house made guacamole being held above 41F in reach-in cooler. PIC stated product prepared yesterday 03/06/2022. Ambient temp of unit 42F. CDI: Education provided, PIC voluntarily discarded product and contacted service repair company during inspection. REPEAT VIOLATION.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed undercooked eggs offered on brunch menu with no consumer advisory. CDI: PIC edited menu and printed new paper copies of menu for customers to use during inspection.

4-501.11 Maintain equipment in good repair. Observed a few torn gaskets on coolers throughout facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards in prep area and at make tables.

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 no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso reheated in hot box then moved to steam well to complete reheating process. Product did not reach 165F within 2 hour time limit- PIC stated product began reheating @10am and @12:30pm product was 137F. PIC stated process is to shred cheese, melt large pot on stove, portion, cool down, then reheat each container as needed but never to 165F. CDI: Education provided and PIC voluntarily discarded product. Going forward, facility is to either make fresh daily and hot hold OR if reheating from bulk batch heat cheese all the way to 165F.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed shrimp and grilled onions cooling at too slow of a rate to meet cooling parameters. See temp chart for details. CDI: PIC placed speed rack into walk-in freezer for rapid cooling. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk and house made guacamole being held above 41F in 2-door reach-in cooler. Ambient temp of unit 50F. Product prepared 11/1/21. Service repairman on site for preventive maintenance and worked to repair during inspection. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

GENERAL COMMENT: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed shrimp and grilled onions cooling at a rate too slow to meet cooling parameters. Product stored on speed rack just inside entrance to walk-in cooler. PIC stated normal process is to place speed rack into walk-in freezer but unable to due to delivery truck boxes blocking doorway/freezer entrance. EHS recommended moving delivery boxes to ensure food cools properly/quickly enough. CDI: PIC placed speed rack into walk-in freezer for rapid cooling. REPEAT VIOLATION.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer or temperature strips for hot water dish machine. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in bar area. CDI: Food employee provided paper towels.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw fish on bottom shelf in walk-in cooler. PIC rearranged storage order. EHS will return within 10 days to verify facility corrected storage order issues. REPEAT VIOLATION. VERIFICATION REQUIRED. **FAILURE TO CORRECT STORAGE ORDER CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach required temperature. PIC contacted service repairman during inspection. Facility is to use three compartment sink until repaired. EHS will return within 10 days to verify dish machine repaired. VERIFICATION REQUIRED. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and mandolin stored as clean soiled with food waste. CDI: Sent to be W/R/S. 4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed heavy black buildup on catch plate inside ice machine.

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 large Cambro containers filled with black beans and salsa cooled overnight in walk-in cooler that did not meet cooling parameters. Walk-in cooler out of temperature for approx. 1-2 days. CDI: Education provided and PIC voluntarily discarded product. Observed freshly chopped lettuce being cooled in large make table. Product was 49F at initial temperature check- staff left product out on counter so product rose in temperature to 68F. CDI: Education provided and PIC moved product to freezer for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice being held below 135F in hot box. PIC stated product reheated @9:30am. CDI: Education provided and product reheated rapidly in microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods inside walk-in cooler being held above 41F. See temperature chart for details. Ambient temperature of unit upon arrival 45F. PIC adjusted temperature of unit during inspection and temperature of unit started to drop. Facility voluntarily closed and voluntarily discarded TCS foods. EHS provided education, cold holding logs, and cooling logs for facility to begin implementing. EHS granted approval to reopen facility at end of inspection- unit temp now 28F and TCS food holding at 37F. EHS will return within 10 days to verify long-term compliance with cold holding issues. VERIFICATION REQUIRED.

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 freshly chopped lettuce in large make table with no date label. PIC stated product prepared @9:45am. CDI: PIC provided label. Observed two plastic insert pans of beef being held in walk-in cooler with no date label. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. **Points value decreased due to significant improvement in date labeling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly chopped lettuce cooling inside make table covered with lid- unit designed for cold holding, not cooling. Observed housemade cole slaw prepared @9:30am being cooled in covered plastic containers stacked 2-3 deep in walk-in cooler. CDI: PIC vented product and place in walk-in freezer for rapid cooling. Observed 5 large Cambro containers of black beans and salsa cooled overnight in walk-in cooler. See violation #18 for more detail. CDI: Education provided and PIC voluntarily discarded product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in bar area and dish area.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to hold food at or below 41F. See violation #20 for more details. CDI: PIC adjusted temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with food waste buildup/in need of general cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed chicken stored directly on top of beef. CDI. PIC removed and changed the storage. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed Octopus, potatoes, chicken in RI, rice in WI from previous days without date marks on them. CDI. PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food while wearing jewelry. Needs to be removed when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths in solution with low sanitizer concentration. CDI. PIC changed the solution.

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 flour scoop stored with handle touching the flour. CDI. PIC removed the scoop.

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 around the vents at the kitchen area. Needs to be cleaned.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employees stuffs stored directly on customer food in the dry storage area. CDI. PIC removed.

6-301.14 Post a handwash sign at each handsink. Observed multiple hand washing sinks without hand washing signs. Provided PIC with some.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produced stored directly above washed produce. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef in RI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. ***All other food was holding at right temperatures.

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 rice, beef in WI cooler without date marks. CDI. PIC date marked. REPEAT Significant improvement from last time.

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 shrimps cooling in RI in a covered container. CDI. PIC removed to cooler and opened the container.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed sauces stored in open contaainers under boxes of unwashed food in the WI cooler. CDI. PIC changed the storage. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of canned food stored directly on the floor in the dry storage area. CDI. PIC indicated that they just had a delivery about 2hours ago. Needs to be removed.

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 salsa in multiple containers without date marks. CDI. PIC date marked.

7-201.11 Store toxic materials to avoid contamination. -P. Observed containers of sanitizer stored directly on prep table. CDI. PIC removed.

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

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

4-501.11 Maintain equipment in good repair. Observed water leaks from the 3 comp sink. Needs to be repaired.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed two employees change gloves without first washing their hands. The line cook emptied portioned bags of beef for tacos on the grill and changed his gloves with no hand wash. The dish washer changed his gloves when switching from dish washing to food prep, portioning tomato sauce for cooling. CDI (corrected during inspection) Both employees were made aware of this and they washed their hands before continuing to work. 2 pts

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Sugar and flour white rolling bins were relabeled. Labels were faded. 0 pts

4-101.16 Sponges Use Limitation - C Observed a sponge stored in vinegar used to wipe off food from the edge of plates before service. This is for good presentation of food. CDI discarded sponge and advised facility to use a clean dry towel and switch towels as needed. 0.5 pts

4-501.11 Maintain equipment in good repair. Observed hot handle not working on one of the two prep sinks. Water needs to be turned on and off from the water shut off valve under the sink. Observed rusting racks in low two door cooler used by servers. Repeat 1 pt

4-602.13 Nonfood Contact Surfaces - C Observed some grease build up on the sides of cooking equipment and gas line pipes behind cooking 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. Observed small holes in FRP wall throughout kitchen that need to be filled. Observed 1 light out in the kitchen hood and one light out over the prep area. Observed damaged walls and ceiling tiles in back office area in kitchen due to car crashing into backside of building. PIC is still working on repairing the office and surrounding walls and ceiling. Observed separating floor junctures throughout kitchen and baseboard tiles missing or damaged. Repeat. 0.5 pts

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no paper towels at sink adjacent to dish machine. Observed no hand soap at bar handsink. CDI. The PIC provided paper towels and soap at the sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food debris on several bowls in the kitchen. CDI. Bowls were moved to the dish washing area to be cleaned. Observed black debris buildup on the inside of the ice machine walls and white plate. PIC to clean more often.

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 cooling on sheet pan in the walk in cooler on rolling racks near the entry of the walk in cooler. Observed cut lettuce cooling in container in the front prep unit. CDI. The PIC moved the rice to the walk in freezer to finish cooling. The PIC moved the lettuce to finish cooling. Suggested to the PIC to move the cooling rack to the center of the walk in cooler to help aide in cooling. Repeat; half points. The facility has made a huge improvement in cooling methods since last inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin tip thermometer provided during the inspection. I will return within ten (10) days to verify compliance of violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed several sauce containers unlabeled. Observed several spice containers unlabeled. Label food items/ingredients.

4-501.11 Maintain equipment in good repair. COMMENT: Observed handle of hot hold box not properly working (loose). Observed rusting racks in low two door cooler used by servers. Observed non-working reach in unit in the kitchen. Observed non-working prep sink (being repaired by the PIC).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed food debris inside the non-working reach in unit and some shelving throughout.

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 debris on floors, walls, and ceilings throughout the kitchen. Observed small holes in FRP wall throughout kitchen that need to be filled. Observed lights out throughout kitchen and back prep area. Observed damaged walls and ceiling tiles in back office area in kitchen due to car crashing into backside of building; is not exposed to the elements, just slightly moved from original position, not resulting in a closure or hazard. PIC is working on repair w insurance company. Observed separating floor junctures throughout kitchen. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed server cutting lemons and handling them with bare hands. CDI- Handled lemons voluntarily disposed of, worker put on gloves to handle RTE lemons.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one box of raw chicken stored on top of one tub of raw beef in walk in cooler. CDI- Raw beef stored above raw chicken to store by final cook temperature.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed foods that had been placed in hot hold unit that had only partially reheated on stove, and did not reach 165 min. and other items that had been placed in hot box prior to reheating that were only partially hot, including beef brisket at 130 degrees, pulled pork at 115 degrees and seafood broth at 110 degrees. These items said to have been reheated and or placed in hot box 15 min. earlier were reheated on grill above 165 for proper hot holding in hot box at 135 min. Observed queso reheating in plug in warmer at 110 degrees approx. 1 hr after reheating began and unit was not set on high enough temp to reach 165 in the next hour. CDI- PIC reheated cheese above 165 on grill and turned up warmer to properly hot hold.

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 very deep and sealed tubs of foods that had cooled overnight, more than 6 hrs, that were above 45 degrees including: beans at 50 degrees, house made TCS tomato sauce at 50, and house made salsa at 47. CDI- Items voluntarily disposed of by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed majority of foods in walk in cooler holding above 41 degrees, most foods were 43-44 degrees. As rule changed 1/1/19 and these foods were min. 45 no points deducted today. Ensure cold holding equipment is capable of maintaining foods at 41 or below.

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 several containers of cooked pork that acc. to PIC were thawed two days ago that had a date mark for date food was frozen, 9 days ago, but did not have a date of thaw to track the 7 day refrigeration shelf life. CDI- Items date marked with date of thaw.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray botte of degreaser in dish room and a jug of restroom cleaner in chemical area not labeled. CDI- Spray bottle labeled, restroom cleaner disposed of.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods improperly cooled over 6 hrs in very deep portions with sealed lids. CDI- Reviewed proper cooling methods and cooling options with PIC. Improperly cooled foods voluntarily disposed of by PIC.

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 a few areas of floor covering broken and/ or separated, needing some repair. Floor covering separating from wall, leaving gaps, near entrance from cook line to BOH.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in bar area. CDI papertowels provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed multiple buckets of QAC based sanitizer less than 200 ppm. CDI buckets refilled and tested at proper concentration.

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 cheese dip prepared greater than 24 hour prior at 64F in large plastic container in walk-in cooler. CDI cheese dip voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two sheet pans of chicken cooling out of temperature control below 135F. CDI immediently cooked above 165F. Observed cheese deep cooling in large plastic container above 45F. CDI EHS explained cooling process must begin at 135F. EHS recommending breaking cheese dip in a smaller containers and leave uncovered until product reaches 45F.

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

4-502.13 Single-use and single-service articles may not be reused. Observed facility reusing single service containers.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed floor in disrepair in several areas of kitchen exposing concrete surface of floor.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer handling dirty items, then move to handle cleaned and sanitized items to put them up for storage. CDI - advised to re-wash them; educated to wash hands or switch gloves when moving from handling dirty items to clean items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on the stove top not at proper hot holding temperatures. Refer to temperature chart. CDI - heated them back up to proper temperature. Pork and chicken currently reading at 135F & 137F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of pure bleach with incorrect label on it (Glass Cleaner). Observed spray bottle of fabuloso with no label on it. CDI - educated to properly label items. Labeled items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee spray pure bleach on prep sink after preparing raw shrimp. Then food employee moved to use quat sanitizer after the pure bleach. CDI - educated that after disinfecting the prep sink with pure bleach, one must wash and rinse off the bleach, then use sanitizer. Food employee washed off the prep sink and then used bleach.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of food without labels on the squeeze bottles. Advised to provide a label for the squeeze bottles.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed canned jalapenos stored on the floor underneath the dry storage racks. CDI - educated to hold food at least 6" off of the floor. Relocated the canned items to the storage rack.

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

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket to at the pull out drawer. Advised to replace items.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up in the reach in gaskets and pull out drawer gaskets. Observed food debris inside the pull out drawer. Advised to keep items clean.

5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION. Observed 3 compartment sink faucet dripping. Advised to repair.

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 flooring throughout kitchen not sealed and peeling away. Advised to repair.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up on soda nozzles in the butler pantry. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at the 3 compartment sink below 50 ppm. CDI - turned on the faucets all the way for full flow rate. Re-situated the nozzle attachment at the quat concentrate jug to recieve more quat. Employees were actively using the weak concentrated quat for sanitizing. Quat currently at 200 ppm. (Observed sink faucet in disrepair causing improper flow rate for quat concentrate through dispenser. Refer to 49)

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf REPEAT VIOLATION. Observed no disclosure for the consumer advisory on the menu. CDI - PIC, Alex, has shown EHS an update of new menu. Consumer Advisory is correct with disclosure and reminder on update menu. Facility has not recieved new menu's yet. PIC went next door to FedEx to print off new menu's on paper to give to customers.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bucket (below 50 ppm quat) stored next to food on prep table. CDI - relocated sanitizer bucket and advised to store where contamination can not occur.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. REPEAT VIOLATION. Observed weather strip at the bottom of the back door by office has not been fixed; there is still a gap underneath the door. EHS did not observe any pests in the facility. Advised to repair weather strip.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. REPEAT VIOLATION. Observed food on the floor in the freezer. CDI - relocated the food to the storage racks.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer buckets below 50 ppm quat. CDI - EHS fixed the sanitizer at the 3 compartment sink to read 200 ppm. Sanitizer buckets are filled at the proper concentration.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed knives stored underneath the microwave, not in a clean storage area; debris underneath the microwave. CDI - pulled the knives for a cleaning procedure and educated to store in a position to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked items on storage rack. CDI - educated to prevent wet stacking and pulled items apart.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Facility has fixed the lights in the walkin cooler. Observed torn gaskets throughout kitchen . Advised to repair gaskets.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed debris build up in torn gaskets and build up on equipment.

5-205.15(B) Maintain a plumbing system in good repair. Observed 3 compartment sink facuet leaking, causing low pressure for quat sanitizer dispenser. Advised to repair the faucet.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee purse on top of food container. Observed employee food on storage rack above clean dishes in dish pit. CDI - moved items to prevent contamination.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzles at the drink machine with build up. Educated to clean soda nozzles once every 24 hrs.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of slaw with a date of 8.17.17. Product held over cold holding criteria. CDI - educated that this product has a 7 day hold time; went over cold holding critieria. Discarded product.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf REPEAT VIOLATION. VR. Observed incomplete disclosure on menu. The salmon, grilled steak, and the skirt steak are marked with an asterisk, but does not disclose that these items are offered undercooked. Facility consumer advisory reminder is complete. Verification for completion of disclosure.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed dish washer filling up sanitizer in 'detergent' container. CDI - stopped employee from filling container, educated that chemical labels must match up, educated that the red containers are labeled 'santizer', and filled the proper chemical in the container with the proper name. REPEAT VIOLATION.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed the back door of the facility by the office not a tight fitting door; light passing through the bottom. Advised to replace the bottom gasket to the door.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bulk commercial package of beef stored on the floor of the freezer. Advised to store on storage racks to keep at least 6" above the floor.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed dish washer employee without a hair restraint. CDI - employee put on hair net.

4-501.11 Maintain equipment in good repair. Observed lights to the walkin cooler broken and not working. Refer to violation 54 about light intensity. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food build up on gaskets on the reach in units. Advised to keep clean.

6-303.11(a) Light intensity shall be at least 10 ft candles in walkin refrigeration units, dry food storage, and in other areas during periods of cleaning. Observed light intensity less than 10 ft candles in the walkin cooler. Advsied to repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic food containers stored as clean with visible signs of food debris. CDI by removing to be properly washed, rinsed and sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside the tea nozzle.

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 cooked salsas improperly cooling. Had no intervention occurred, the products may not have reached properly time/temperature requirements. CDI by changing cooling method to allow for rapid cooling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed items with a consumer advisory on the menu with no disclosures. Examples include statements such as (1) "raw oysters" or "hambugers (cooked to order)" OR (2) "*Grilled Steak" with a footnote indicating "*Item served raw or undercooked or may contain raw or undercooked ingredients." VR- please provide a proposed menu correction within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle under the dishmachine missing a label. CDI by labeling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large 5-10 gallon buckets of salsas cooling while in the walk in cooler. One bucket measured no change over about 45 minutes while at 47F (rapid cooling rate should be at 3 degrees F per 30 minutes). Another measured only a 3 degrees change from 86F to 83F (rapid cooling rate should be at 16 degrees F per 30 minute minutes). Both were moved into the walk in freezer with chill sticks inside to allow for rapid cooling. Also advised to break down into smaller batches and return to stir the products to evenly distribute the temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and dry product containers left unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at the correct concentration. Observed 2 buckets measuring only 50ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic food containers stacked while still wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a gouged cutting board on the main flip top cooler. 4-501.11 Maintain equipment in good repair.Replace torn gasket on reach in coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside gaskets and low boy unit near the grill area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses and a cell phone stored on the storage shelving used for dry food products.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact product when making burrito. CDI - stopped employee and advised top wash hands and put on gloves. Educated importance of wearing gloves and preventing bare hand contact. Advised to discard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato slicer with food debris on food contact surface of slicer. CDI - educated to keep slicer food contact surfaces clean to sight and touch. Disassemlbed slicer for a proper cleaning procedure. Advised to spend more time on the wash/rinse portion of the cleaning procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items out of temperateure in the hot holding well. Refer to temperature chart. CDI - turned the unit to a higher temperature. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed fries and fish product stored on the floor in the freezer. CDI - moved product off of the floor to the storage racks. Educated to keep product off of the floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor in the bar area. CDI - educated to keep sanitizer buckets off of the floor; moved bucket off of the floor.

6-301.14 Post a handwash sign at each handsink. Observed handwashing signs missing from a few handsinks in the kitchen and dishpit area. CDI - provided handwashing signs for the facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed products such as pecans and rice not holding at proper temperature. CDI - advised to hot hold pecans after heat treatment; rice needs to be in one container in hot holding wells, not double up. Doubling up containers in hot holding well will not keep product hot.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed three products (chorizo, pork, and rice) exceeding time/temperature criteria. Produts were marked with 11.22.16 and 11.24.16. With 7 day hold time and first day is prep day, products should have been discarded already. CDI - educated about date marking criteria and discarded products.

4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed ice paddles not protected from contamination. Ice paddles are stored on rack in freezer without plastic wrap covering ice paddles. Rack does not get sanitized, so EHS advised food employees to wash, rinse, and sanitize ice paddles. After being sanitized, wrap in plastic wrap to protect from contamination.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple products of pico de gallo and mango pico that have exceeded their time/temp criteria. Product from 42F-45F have a cold holding time of 4 days. 41F and below can be held for 7 days. The products were exceeded by 1-2 days. CDI - educated date marking and cold holding criteria; discarded product that has exceeded its time.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rags not held in the sanitizer buckets. Observed sanitizer buckets with a concentration below 100ppm. CDI - advised to leave rags in buckets; refilled buckets with new solution and advised to switch more often.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed the walkin cooler gasket torn. The walkin cooler is holding product at proper temperature. Advised to fix.

5-205.15(B) Maintain a plumbing system in good repair. Observed plumbing at the 3 compartment sink dripping at multiple joints. Advised to repair.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -P REPEAT VIOLATION. Observed employee washing rag in the handsink. CDI - advised to only wash hands in the handsink.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the soda dispensers at the bar with debris build up on the nozzles. CDI - educated that these nozzles shall be cleaned once a day; advised to send through the cleaning procedure. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold residue build up inside the ice machine. Advised to clean.

3-401.14 Follow the written procedures that was approved by the regulatory authority for non-continuous cooking of raw animal foods; cool properly after intial heating; foods shall be identified as raw and separated properly from Ready to Eat foods; complete cooking to 165F. -P Observed chicken and beef that has gone through an initial heating procedure and still raw. The product has been cooled and stored in containers in a flip top cooler. Advised to stop this process until non-continuous cooking application has been approved. CDI - Provided facility with the application; advised to cook product all the way through and cool down properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product hot holding on the stove top not at proper temperature. CDI - advised to turn stove up; provided lids to the containers to hold properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed continuous issue with cold holding on certain products in the salad prep flip top. Refer to temp chart. Product are overstacked or not stored in the main flip top containers. CDI - educated PIC about preventing overstacking and advised to pull overstacked product to cool down. THe other products were pulled and placed into reach in cooler to cool down properly. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed lettuce in the walkin cooler in a plastic container cooling down with the lid covering container. CDI - educated about proper cooling methods and advised to leave product uncovered when cooling; uncovered product.

4-502.11(A) Maintain utensils in good repair. Observed a utensil that was not easily cleanable or smooth. CDI - discarded utensil. 4-501.11 Maintain equipment in good repair. Observed gasket to the walkin cooler broken.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility does not have quat test strips to test quat sanitizer solutions. VR

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed that the outdoor dumpster area is very dirty.

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 that baseboards underneath the dishwasher and the baseboards around the 3 comp sink are torn away from wall.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed the handsink in the bar being used as a dumpsink. CDI - explained to PIC that handwashing sinks are only for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed that the soap dispenser has been switched out so it is a automatic dispenser and has not yet been filled with soap. CDI - filled dispenser with soap.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed food employee cooking chicken on the grill and take chicken off to serve to a customer, the chicken did not reach 165F. Refer to temp chart. CDI - instructed to put product back on the grill and reach proper cooking temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed one product out of temp (refer to temp chart). The product was overstacked in its container. CDI - removed excess product from container and placed into walkin cooler to cool down properly.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. REPEAT VIOLATION. Observed one product (pico de gallo) that was above 41F and has been held in the establishment for 1 day over discard date. Discard date should have been yesterday 3.10.16. CDI - educated PIC about cold holding criteria and when to discard product.

3-501.13 Use approved thawing methods. Observed product thawing on table top and not under proper thawing methods.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food product next to a sink that was not protected with a splash guard. Food is considered to be stored in a splash zone.

4-502.13 Single-use and single-service articles may not be reused. Observed single use cardboard plates for products being reused to soak up grease. Advised PIC that these products shall not be reused. CDI - discarded the carboard plates that are dirty.

(general comment) 6-301.14 Post a handwash sign at each handsink. Observed that there is no handwash sign at the handsink behind the bar, thus making it confusing which sink is the handsink and which sink is the dumpsink. CDI - provided handwash sign for the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS products in the flip top cooler out of temperature (refer to temperature chart). CDI - advised to quickly cool product down in the walkin cooler.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed tomatoes that have been prepared and sliced and have been held in the establishment for over 24 hrs. CDI - applied a date to the product. 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours.-PF Observed commercially packaged chorizo that has been opened a few days ago (according to PIC) and has been held in the establishment for a few days. CDI - applied a date to the product. 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 potatoes in the walkin cooler @ 44F with a date of 11.29.15. According to the time and temperature criteria, the product has been held out of date for 2 days. CDI - discarded product.

(general comment) 3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed meat in the walkin cooler with a towel wrapped around the meat.