FONDA LA TAQUIZA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM ob duty is expired. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 dishwasher handling clean dishes after handling dirty dishes without washing his hands. CDI PIC instructed dishwasher to stop and wash his hands.

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 cheese soup and cooked pork above 70F after cooling for more then 2 hrs. CDI PIC voluntarily discarded For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/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 cheese soup and cooked pork cooling in deep containers on ice. These foods did not reach 70F within 2 hours. EHS advised to use shallow pans ,stir often, and maybe coole in the WIC. CDI PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -CDI- PIC relocated container. 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 multiple baseboards missing and/or damaged throughout the facility. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Also observed wall joint damage throughout the facility (especially near the 3 comp sink). 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 walls and floors with build up and debris in hard to reach places throughout the facility. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed low grout between tiles throughout the kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM ob duty is expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed 2 employees switch task and put on clean gloves without washing her hands. CDI Employees stopped and washed their hands and put on clean gloves. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash her hands for less than 20 seconds. CDI Employees stopped rewashed her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 5 gallon container os salsa that was made yesterday at 51F in the WIC. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a bug crawling on the wall above the prep table.Facility has not been treated since April. EHS advised to consider having done monthly.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. **REPEAT**

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -CDI- PIC relocated container. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handle stored in raw chicken, touching chicken. Observed bowls stored on top of rice cooker used to scoop rice out with no handles. -CDI- EHS educated PIC on using items with handles and ensuring handles are not the food. PIC removed bowls REPEAT

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 rusted shelving in some storage areas. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with discoloration and deep grooves that can no longer be effectively cleaned and sanitized.

2-301.15 Only wash hands in handwashing sink. -Pf- Observed on food employee wash hands at prep sink. -CDI- EHS educated food employee on where to wash and food employee washed hands at appropriate sink. 2-301.12 (A),(B) (C) 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) and use disposable paper towels or similar clean barriers when touching faucet handles to avoid recontaminating hands. -P- Observed two food employees wash hands for less than 20 seconds and not use a barrier to turn off the faucet, and one did not use soap. -CDI- EHS educated both on proper handwashing techniques and both properly rewashed 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 . **REPEAT** -4- 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P-/2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee leave out back door, lock door, remove gloves and begin to put on a clean pair of gloves without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC replenished paper towel supply. **REPEAT** -2-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed food employee begin to use thermometer without cleaning before use and begin to store thermometer without cleaning after use. -CDI- EHS intervened, educated food employee on cleaning thermometer before and after use and food employee properly cleaned thermometer. -0- 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended.

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 refried beans cooling for more than 2 hours above 70F. -CDI- PIC voluntarily discarded items. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO IMPROVEMENT** 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date marks on frozen cooked foods, milk, half and half and items in prep unit such as mozzarella cheese and queso fresco. Observed housemade salsas at FOH in sliding display cooler with no date marks. Observed items improperly marked with month “12”, per PIC, month should have been 2. Per PIC, items with no date marks had been prepared in last 1-2 days. -CDI- PIC properly date marked items. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -0-

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 refried beans that missed cooling parameter. Items were found cooling in large container, densely packed, with no active stirring and with a lid. Observed pupusas and carnitas cooling densely packed containers in WIC with lids. Observed birria meat cooling in ice bath in densely packed container. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items separated into smaller containers to facilitate rapid cooling. Items that had missed cooling parameter were voluntarily discarded. **REPEAT** -1- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. **REPEAT** -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in container with no chlorine and one less than 50 ppm. -CDI- PIC corrected sanitizer concentration to 50ppm. **REPEAT** -1- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. -CDI- PIC relocated container.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handle stored in raw chicken, touching chicken. Observed scoops stored on top of rice used to scoop rice out with no handles. -CDI- EHS educated PIC on using items with handles and ensuring handles are not touching food. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking and some standing water in clean pots. -0-

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 rusted shelving throughout. -0-

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 shelving in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5- **OBSERVED SOME IMPROVEMENT WITH CLEANLINESS**

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple handwashing and cooling violations. PIC did not seem to know the parameters or corrections. Staff need retraining in food safety and employee health. 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.

2-301.12 (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 washing hands for far less than 20 seconds and without using a barrier to turn off the faucet. Also observed an employee not washing between dirty and clean dishes at the dish area. Another employee changed gloves but did not wash hands when switching from raw to ready to eat food. Also front of the house employees would come in and put on gloves to grab chips and other items without washing their hands. CDI- handwashing was demonstrated to several employees and more hand washing started occurring. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one of the kitchen hand sinks with towels and the knife sharpener in it. CDI - removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap at the bar hand sinks. Provided. CDI. No paper towels at the bar hand sink. CDI. Provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

3-201.11(A) Use food from approved sources only.-P. Observed there were no invoices on site and fish had not boxes or other ways to determine if it was from an approved source. VR>.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed no parasite destruction letters for Ceviche on the menu. Manager says it is cooked in lemon not with heat. Return visit required. Facility must stop serving Ceviche until letters are provided.

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. - 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef over sauce, raw chicken over beef, raw chicken over vegetables, and other instances of improper storage of raw meat with other meats and vegetables. VR For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed the same utensils were being used for different types of raw animal foods as well as cooked foods and all being put back in the same water container. VR 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed 20 pans of TCS food in the two hot holding units of items such as pork, beef, cooked beans, sauces, cooked vegetables which had been there since 7:30 per PIC and at 11:15 had still not reached 165F. Items were between 90-140F. CDI - all were voluntarily discarded.

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 beans, roja sauce, and pork did not make it to 70F within 2 hours. At the 2 hour mark they were reheated to 165F to be recooked. CDI. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed soup in the walk in dated 12/30/2025. Observed items on the line such as pico which had been prepared on previous days were not date marked. CDI - discarded or dated depending on items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed raw vegetables held on time were not makes in any way. Procedures were posted on the board but not being followed. Only one item was on time at time of inspection. VR.

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed spray bottles of chemicals had labels added after the inspection started. CDI.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ice baths on the counters of large pans and containers of beans (3), pork (2) and sauce (1) were all not cooling at a sufficient rate. With intervention of stirring half of the containers made it to 70f at the 2 hour mark, but the other 3 had to be reheated to start over in the cooling process. CDI. - intervention, reheating and education. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of rice on the floor of the dry storage room. Observed the walk in cooler had food stored under the shelves.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen staff with bracelets on. Observed employees working with food without hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes not held in sanitizer between uses. They were laying on prep surfaces.

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. Rice scoop was under 135F.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet stacks pans.

4-501.11 Maintain equipment in good repair. Observed rusty shelves throughout the facility. Observed one was spray painted with silver paint. This is not a proper way to refinish shelving.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in need of cleaning throughout.

5-402.13. Observed wastewater had been dumped around the back near the can wash but not in the can wash. VR.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Provide covered waste bin as needed. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed trash around the dumpster. Ensure sufficient capacity.

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 general cleaning needed of floors and walls.

2-101.11 (A) PIC shall be present during all hours of operation. - PF - PIC was not present at start of inspection. CDI - PIC arrived approximately 10 minutes into inspection and proceeded with EHS for remainder of inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) employee wash hands effectively, but proceed to turn off hand sink bare handed before attempting to don gloves. CDI - EHS intervened, translated requirements, and observed corrective handwash before employee proceeded with food preparation.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee remaking sanitizer bucket at drink station handsink. CDI - EHS reviewed handsink requirements with PIC. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bar area handsink with no hand soap. CDI - PIC and food employee replaced hand soap in with readily available supply. 6-301.14 Post a handwash sign at each handsink. - Observed two (2) handsinks (drink station and dish pit handsinks) in facility lacking required signage. - CDI - EHS posted signage in English and Spanish at all handsinks and provided replacement signage.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) condiment bottles in main prep unit (sour cream and ranch) stored beneath Milanese steaks and hamburger. CDI - EHS reorganized storage order to prevent potential contamination. EHS provided storage order charts in English and Spanish for reach in units and WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P EHS observed one (1) bin of washed limes in direct contact with two (2) salt shakers, taken from server station. CDI - EHS donned gloves and removed salt shakers from washed produce bin. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed one (1) item on hot bar TPHC list (peppers and onions) without start and end times. Written TPHC procedures state that items on hot bar will be held on TPHC with kitchen tape being used to track start and end times. PIC confirmed item had been prepared at approximately 9:30 a.m. CDI - All items on hot bar were being held at temperatures of 135F or greater; PIC added start and discard time (9:30a - 1:30p) to peppers and onions. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection. Fewer items were improperly held on TPHC; breakfast hot bar had concluded and only remaining TPHC item was pepper and onion bin.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) gloved employee with bracelet on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple (approximately three (3) wiping cloths being stored on cutting surfaces. Observed wiping cloth bin at 0ppm chlorine. CDI: PIC and food employee changed sanitizer solution; new concentration is was approximately 100 ppm.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids of both cardboard and primary dumpster open. CDI - Dumpster lids were closed prior to end of inspection. Note: Cardboard dumpster was observed approaching overfill. Contact waste management company to properly dispose of cardboard waste in a timely manner.

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 small container of raw ground beef stored above container of raw steak in reach in cooler. CDI - Storage order was corrected and PIC was educated on correct storage order using informational poster located on walk in cooler door. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items on hot bar without start and end times. Written TPHC procedures state that items on hot bar will be held on TPHC with kitchen tape being used to track start and end times. CDI - PIC stated that all items were in hot bar for approximately 1 hour. All items on hot bar were being held at temperatures of 135F or greater. PIC added start and discard times. -1.5 points-

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 tubs of salsa and tub of carne asada cooling in ice bath without active stirring. Large tubs of salsa were in excess of 180F when placed in ice bath. CDI - Spoons were placed in items for active stirring and to facilitate rapid cooling. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. Control insects to prevent infestation. -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 container of water holding utensils at steam well with a temperature of 96F. Observed container of water holding utensil at rice cooker with a temperature of 84F. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed light bulbs not functioning under hood at fry station and hood over flat top grill. Replace light bulbs. Observed flip top cooler unable to hold TCS foods at 41F or below. Establishment was using containers of ice stored in flip top cooler to maintain TCS foods at 41F or below. Maintenance technician arrived during inspection and repaired cooler. Ice was removed and internal temperatures were measured at 39F. -0 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 - Last shellstock tag stored in notebook for retention for 90 days dated 1/8/25. Oysters observed stored in WIC. PIC unable to provide invoices to show when oysters were ordered within the last month. - VR - Verification required within 10 days to review invoices and ensure tags are being properly retained for 90 days.

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 - REPEAT - Observed queso cooling at a rate of .05F/min in inadequate ice bath on prep table. Product not being stirred and ice did not reach level of product around container. - CDI - PIC placed item in multiple shallow pans and placed in WIC to continue cooling. EHS observed cheese cooling at sufficient rate once moved to WIC. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in both flip top prep units in facility (see temperature chart). PIC turned down unit of larger prep unit. EHS observed food item temperatures recover to below 41F. Items were placed in unit less than 4 hours prior. PIC moved TCS items in smaller prep unit to WIC to quickly cool. Technician has been contacted to assess smaller prep unit. - VR - Verification required within 3 days to ensure unit has been repaired. 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 multiple containers of salsa dated 2/10/25 that were prepared yesterday per PIC. Also observed salsas individually packaged and stored in display cooler lacking date mark labels. - CDI - PIC corrected salsa dates to yesterday and dated salsas lacking dates. 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 - REPEAT - Observed queso cooling at inadequate rate in ice bath on prep table (see violation #20). - CDI - EHS discussed how to improve cooling methods with PIC. If ice bath is used to cool, ice bath must be deep enough to reach the product level surrounding the container. Active stirring must also be utilized while the product is in the ice bath. EHS strongly recommends cooling in shallow containers in WIC. PIC moved to WIC in shallow pans to continue 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed paint peeling on walls throughout facility. Also observed low grout between floor tiles throughout facility. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present during inspection lacked food protection manager certification. - CDI - Manager with CFPM arrived at the end of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee return from outside and begin putting away clean dishes with gloved hands without first removing gloves and washing hands. - CDI - Education provided. Employee removed gloves, washed hands properly, and donned new gloves.

6-301.14 Post a handwash sign at each handsink. - Observed multiple handsinks in facility lacking required signage. - CDI - EHS provided signage to be posted at all handsinks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed multiple containers of food lacking covers in WIC. Cover all food items in storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer at dish machine during active dishwashing. PIC set up sanitizer bay at 3 compartment sink to use for sanitizing dishes until dish machine can be repaired. Dish machine may still be used for washing and rinsing dishes only. - VR - Verification required within 3 days to ensure dish machine has been repaired and properly sanitizing. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. - Pf - REPEAT - Observed cheeseburgers asterisked on kids menu to denote being offered raw/undercooked. Cheeseburgers cannot be offered raw/undercooked on children’s menu. Previous method of using white out to block the asterisk has failed multiple times. A more permanent solution is required to remove asterisk from menu. New menus must be printed if unable to permanently remove asterisk from menus. - VR - Verification required within 10 days to ensure menus have been corrected. - *NOTE: Points deduction not increased due to no cheeseburgers observed undercooked for children during inspection. Full points will be deducted at next routine inspection if issue persists.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed pork carnitas at 108F after cooling on prep table at room temperature for 2 hours per PIC. Carnitas did not meet required cooling parameters. - CDI - PIC voluntarily discarded pork. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. - Pf - Observed pan of onions and jalapeños stored on top of steam table holding below 135F but lacking a label to indicate 4 hour holding period for product. TPHC written procedures present in facility for product. - CDI - PIC voluntarily discarded product. Ensure 4 hour holding labels are included on products held on TPHC.

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 pork carnitas cooling on prep table at ambient temperature not meet required cooling parameters (see violation #20). Products cannot be cooled at ambient temperature. Utilize ice baths or shallow pans in WIC to quickly cool. - CDI - PIC voluntarily discarded product. Education provided on improving cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple live insects in facility. Contact licensed pest control operator to treat for insects.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed bowls stored in rice for scoops. Utilize a handled utensil to scoop rice. - CDI - PIC removed bowls from rice.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored intermingled with dry goods in dry storage area. Designate an area separate from food items for storage of employee belongings.

5-202.12 Provide at least 100F water at handsinks. - Observed maximum hot water temperature of 79F at both handsinks near drink station/dish machine area. Increase water temperature to maintain at least 100F at all handsinks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various food items lacking covers stored in walk-in cooler. Ensure all items are covered while in storage. - CDI - PIC covered items.

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. - Pf - Observed cheeseburger offered raw or undercooked denoted by an asterisk on the kids menu. This is prohibited. - VR - Verification required within 10 days to ensure asterisk has been removed from menus.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door propped open during inspection. Keep outer doors closed to prevent entry of pests.

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 no hot water supplied to faucet at three compartment sink. Only the cold water observed to be functional. Repair and ensure temperatures of at least 110F are maintained at the three compartment sink. - VR - Verification required within 10 days to ensure hot water has been supplied.

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. - REPEAT - Observed food residue and debris buildup on shelves in walk-in cooler. Clean and increase cleaning frequency to maintain clean.

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 walk-in cooler floor and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-101.11 (A) PIC shall be present during all hours of operation. - PF - PIC not present at beginning of inspection. - CDI - PIC arrived while EHS typing up report.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No PIC present during inspection. - CDI - PIC who holds CFPM arrived while EHS typing report. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in two door flip top prep unit (see temperature chart). Per PIC, items had been in unit since around 7AM. PIC voluntarily discarded all cooked TCS items and moved raw products to WIC to quickly cool. Refrigeration technician on site to fix ice machine who began working unit prior to EHS departure. - VR - Verification required within 3 days to ensure unit has been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one unlabeled spray bottle of degreaser. - CDI - Employee labeled spray bottle ‘degreaser.’ - *NOTE: No point deduction due to overall improvement noted since previous inspection. Points will be deducted at next inspection if issue persists.

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 three large, deep, plastic, covered containers of various salsas cooling in lowboy portion of one door flip top prep unit. - CDI - Employee uncovered items, incorporated active stirring every 10 minutes, and moved containers to WIC to quickly cool. EHS observed items meet required cooling parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed three small live insects in facility. Contact licensed pest control operator to treat for insects.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed small bowls used as scoops in rice. Use utensil with handle to scoop rice. 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 water at 113F. Maintain water temperatures of at least 135F.

4-501.11 Maintain equipment in good repair. - Observed damage to bottom portion of WIC door. Repair/replace.

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. - REPEAT - Observed food residue and debris on shelving in walk-in cooler and bottom of reach-in freezer. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT - Observed employee purse, phone, and coat stored on prep table. Store employee belongings in a designated area away from food and food contact surfaces.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - REPEAT - Observed multiple foodborne illness risk factors out of compliance including shellstock tag retention, cooling of food, monitoring temperatures during cooling and holding, cold and hot holding issues, burgers on children’s menu offered undercooked, items lacking date mark labels, and storage order issues. - VR - Verification visit required to ensure active managerial control has been obtained on risk factors. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy in facility but no signed copies maintained. - CDI - EHS discussed requirements with PIC. PIC agreed to have all employees review and sign policy and to maintain all signed policies. - *NOTE: Points will be deducted at next routine inspection if no signed policies are available. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - REPEAT - Observed three shell stock tags from December lacking a date for when the last shellstock was used from the container. PIC unsure of this date. No oysters observed in facility. Per PIC, oysters have not been ordered this month but a shipment should be coming in next Thursday. - VR - Verification required within 10 days to ensure tags are being maintained properly. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. - Pf - Observed shrimp and tilapia offered denoted with an asterisk on menus to be offered raw or undercooked. No parasite destruction letters available in facility for these items. Per PIC, items are not offered raw or undercooked. - VR - Verification required within 10 days to ensure parasite destruction letters have been obtained or asterisks have been removed from items on menu.

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 - REPEAT - Observed raw chicken stored above raw pork and raw beef in lowboy portion of two door flip top prep unit. - CDI - PIC corrected storage order by moving raw chicken below raw pork and beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. - Pf - REPEAT - Observed cheeseburger on kids menu denoted by asterisk to be offered raw or undercooked. Remove asterisk from cheeseburger on menu and fully cook all burgers for children. - VR - Verification required within 10 days to ensure menus have been corrected.

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 - REPEAT - Observed pinto beans and carne asada holding above 41F in walk-in cooler from cooling overnight (see temperature chart). - CDI - PIC voluntarily discarded beans and beef. EHS provided cooling handouts in Spanish to PIC via email and strongly recommended all employees watch training video on cooling. - *NOTE: Risk control plan may be implemented at next routine inspection should cooling violations persist. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed pan of jalapeños and onions holding below 135F stored on top of steam table (see temperature chart). - CDI - PIC placed items on TPHC. EHS provided TPHC written procedures form via email to PIC. EHS will verify form is completed correctly at follow up visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in both flip top prep units (see temperature chart). Per PIC, all items are moved to the WIC overnight and the prep units were set up within 1 hour prior to EHS arrival. PIC placed items needed immediately for service on TPHC while on ice and placed items not immediately needed in WIC to quickly cool. PIC contacted refrigeration technician and technician arrived while EHS present. Compressor was replaced on larger prep unit but ambient temperatures still observed in the 50s. PIC agreed to utilize TPHC until units can be repaired. - VR - Verification required within 3 days to ensure units have been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 chicken, barbacoa, and cooked cactus stored in WIC lacking date mark labels. Per PIC, all items were prepared yesterday. - CDI - PIC date marked all items appropriately. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed three spray bottles of degreaser and one spray bottle of sanitizer lacking labels. - CDI - PIC labeled all spray bottles appropriately.

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 large, deep, full plastic containers of carne asada and beans not meet required cooling parameters while cooling overnight in WIC (see violation #20). Carne asada observed covered. Do not cover items while cooling. Use multiple shallow pans and active stirring to cool items. - CDI - PIC voluntarily discarded beans and beef. 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 various containers of spices lacking labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live insect crawling on wall and one dead insect in sanitizer bucket. Contact licensed pest control operator to treat for pests as often as needed.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados with stickers still present stored in prep unit for use. Ensure items are washed prior to use.

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 with handle in direct contact of ice in ice machine. - CDI - PIC removed ice scoop from ice machine and placed in a clean location.

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 aluminum foil and cardboard lining shelving throughout facility. Replace cardboard and aluminum foil with a nonabsorbent, durable, cleanable material such as plastic.

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. - REPEAT - Observed food residue and debris on shelving in walk-in cooler. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee purse stored on prep table. Store employee belongings in a designated area away from food and food contact surfaces.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed several food borne illness risk factor violations out of compliance including cooling of food, temperature monitoring of food items during prep and cooling processes, children’s menu burger offered undercooked, and the dish machine not sanitizing properly, however still in use. CDI: EHS educated PIC on required duties and obtained corrective actions. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. The PIC shall have active ANSI food protection manager certification. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 book of shellstock tags has nothing recorded past July 2023. EHS found several tags folded and stuck under microwave on shelf. VERIFICATION REQUIRED to ensure tags are properly retained, organized, and dated. REPEAT VIOLATION

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef in reach in part of prep cooler. CDI: Items reorganized. REPEAT VIOLATION Improvement from previous inspection as this was the only storage violation. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not holding prime in dish machine. PIC stated that this occurred yesterday afternoon, however dish machine was set up for use today. CDI: All dishes will be washed in the 3-comp sink. Follow up visit required to ensure dish machine has been repaired. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed cheeseburger on kids menu asterisked as being offered undercooked. EHS did not observe any cheeseburgers served undercooked or ordered during inspection. CDI: PIC stated they will fully cook cheeseburgers for kids menu from now on. Menu must be corrected at next visit or points shall be deducted.

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 cheese dip reheated to 136F and then placed for hot holding per employee. CDI: Cheese dip was returned to the stove and fully reheated to over 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. Observed chicken soup, beef soup, and refried beans in walk in cooler cooling from yesterday still above 41F. CDI: Products 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 .

3-501.18 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 date mark for chicken soup was 9/26 when it was made 9/25. CDI: Soup was voluntarily discarded due to cooling. See #20. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for salsas held on TPHC in the take out/dessert cooler. Observed list of hot well items incomplete for breakfast items. CDI: TPHC procedures filled out during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 soups and refried beans cooling in deep containers. Beans were also covered. Per employee, products are cooled in an ice bath and then moved to the walk in cooler. EHS strongly recommends spreading product out into more containers (ex: refried beans on sheet pans and placed on the speed rack in the walk in cooler) and/or ensuring that for products such as soup the ice bath comes up and around the product and that the product is stirred frequently. EHS emailed PIC a copy of a cooling log today during inspection to use to track items as they are cooling. CDI: Items 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 .

3-501.13 (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. Raw tilapia was thawed and still in vacuum packaging in sandwich cooler bottom. Raw fish must be removed from ROP packaging prior to thawing under refrigeration. CDI - PIC slit open packages. REPEAT VIOLATION

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 2 dead cockroaches in facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm chlorine. CDI: PIC changed sanitizer solution, new concentration is 200ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers being stored in prep top for use. Ensure items are washed being use.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Salsa bowls used as scoops in rice in rice holding pots. Utensils must have a handle. Do not use bowls or items as utensils if they don’t have a handle. // 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. In-use utensils beside the grill are being held in 120F water. Utensils may only be stored in water if the water is above 135F. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Shelf below one prep table is rusted. Shelves are beginning to rust in the walk-in cooler. Observed rusted shelving in dry storage area. Front cabinets are damaged and need to be repaired/replaced. Gaskets on 4-door freezer are torn. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT VIOLATION

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelves in the walk in cooler. Observed some grease build up on top back part of fryer. Observed cardboard being used to line shelves in the dry storage area.REPEAT VIOLATION

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Cardboard dumpster is overfilled. Break down cardboard boxes and have waste management company pick up more often. REPEAT VIOLATION

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 vents and ceiling tiles around vents. Observed some build up on walls throughout facility in prep areas. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing baseboards in areas throughout kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. The PIC shall have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels present at hand washing sink beside soda machine. CDI - PIC refilled dispenser. REPEAT

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 Tags in shellstock tag book are missing dates on them. Also, 2 boxes of oysters in walk-in cooler were missing their shellstock tags. CDI - PIC educated on recording date on tags, and employee found tags for current oysters in the book and placed them in oyster boxes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw chicken stored directly on top of pan of ceviche. CDI - Raw chicken moved to bottom of cooler. // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on shelf above raw beef in upright cooler. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom of cooler. REPEAT // 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 2 pieces of American cheese were stored directly on shelf in sandwich cooler bottom. CDI - PIC discarded pieces of cheese.

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. Black beans measured 45-48F in walk-in cooler at 12:45PM. PIC states they began cooling at 6AM. Also, salsa cooling at 115F in walk-in cooler at 12:45PM. PIC stated it began cooling at 12:15PM. Salsa still measured 110F at 2PM. TCS foods must cool from 135F 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Black beans discarded by PIC. Salsa reheated to above 165F and will be cooled again in ice bath. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked onions and peppers stored out of steam table and measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - Discussion with PIC. Establishment placed the cooked onions and peppers on temporary TPHC and will discard them by 3PM. No increase in severity from last inspection so kept at half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp and pico pans in sandwich cooler both measured 47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC states these items were prepared this morning so they were moved to freezer to continue cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Salsa ranchera, mole, chip salsa, cooked shrimp, and cooked octopus missing prep date labels in walk-in cooler. CDI - PIC placed labels on items missing date labels. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Black beans were cooled in deep container. Salsa cooling in deep container during inspection. Use ice wands/ice baths and frequent stirring to cool large batches of TCS foods, or separate the TCS foods into shallow, smaller pans. CDI - Black beans discarded. Salsa reheated to above 165F and will be cooled in ice bath with stirring. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Raw tilapia was thawed and still in vacuum packaging in sandwich cooler bottom. Raw fish must be removed from ROP packaging prior to thawing under refrigeration. CDI - PIC slit open packages. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Salsa bowls used as scoops in rice in rice holding pots. Utensils must have a handle. Do not use bowls or items as utensils if they don’t have a handle. // 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. In-use utensils beside the grill are being held in 120F water. Utensils may only be stored in water if the water is above 135F. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Some large containers observed being stored on the floor. Store utensils at least 6 inches off the floor. // 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and containers were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Shelf below 1 prep table is rusted. Shelves are beginning to rust in the walk-in cooler. Front cabinets are damaged and need to be repaired/replaced. Gasket on 4-door freezer door is torn. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Cardboard dumpster is overfilled. Break down cardboard boxes or have waste management company pick up more often. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink by drink machine. CDI: Paper towels were provided.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed facility without parasite destruction letter for shrimp which is served undercooked. VR required within 10 days.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored on top of raw beef. CDI: Storage order was rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed cheeseburger on kids menu asterisked as being offered undercooked. EHS did not observe any cheeseburgers served undercooked or ordered during inspection. CDI: PIC stated they will fully cook cheeseburgers for kids menu from now on. Compliance visit will be conducted to verify menu is corrected.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed carne asada hot holding below 135F. CDI: PIC reheated item to above 165F. Points remain the same due to improvement from last inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed facility holding items at front hot bar on TPHC according to PIC. Items were not marked with a start/discard time. CDI: Items were voluntarily discarded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed ceviche which is cooked with only lime according to PIC without an asterisk. VR required within 10 days.

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 multiple in use spice shakers without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of melons and bags of maseca being stored on the floor. Remove items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 0ppm chlorine. CDI: PIC changed sanitizer solution, new concentration is 50ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers being stored in prep top for use. Ensure items are washed being use.

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 being held in soiled water at 103F.

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 dust build up on vents and ceiling near 2 comp prep sink. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled containers stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked onions and jalapeños hot holding below 135F. CDI, items reheated to 165F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed container of raw beef cold holding above 41F at prep reach in. PIC states raw protein was cut yesterday evening and left in cooler overnight. CDI, item discarded by employee. Observed significant improvement in cold holding.

Repeat: 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 tilapia fillets thawing inside packaging. CDI, fillets removed from ROP.

Repeat: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. Entrances and exits shall remain closed during hours of operation to avoid attracting pests. EHS advised facility to install a screened door.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic containers stacked wet. EHS advised PIC to install additional racks for space to air dry utensils.

4-501.11 Maintain equipment in good repair. Observed rusting and peeling metal shelves at walk in cooler. PIC states facility is in the process of purchasing and replacing shelving.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled shelves where plates and utensils are stored. Need cleaning.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing/damaged floor coving at wall behind 3 door reach in freezer. Need repaired. 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 soiled floors at prep area, under and behind equipment. Need cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed poor oversight of cooling, cold holding, and date marking by PIC. EHS advised PIC to create a schedule and organize check list for PIC to utilize. EHS educated PIC on food operator resources.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer concentration at 0 ppm. PIC called technician for service. Technician arrived during inspection for repair. Observed concentration at 100ppm by end of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled utensil stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 sopa de mariscos cold holding above 41F after cooling overnight. CDI, item discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods at prep top and prep reach in cold holding above 41F. Observed ambient temperature of 44F at prep cooler. CDI, tomato and Queso discarded by PIC, all other items placed on time. Technician arrived during inspection for repair. Observed ambient temperature of 40F by end of inspection. Verification required.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on salsas, cooked chicken, cooked tripe, chicken stew, and barbacoa. Employee states she is still in training and did not know about date marking foods. PIC confirmed employee status and said prior employee did not share knowledge with new employee. Employee states TCS foods were cooked on Wednesday. CDI, items date marked. EHS advised PIC to train new staff on date marking. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed salsa verde and Roja with date mark of 7/20. CDI, items discarded by PIC.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sopa de mariscos cooling in covered tall container. PIC states there was no active stirring and monitoring during cooling. CDI, items discarded by PIC.

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 tilapia filet thawing in reduced oxygen packaging. CDI, tilapia removed from ROP.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open during inspection. EHS advised PIC to keep back door close to avoid attracting pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pans of cooked beans stored on floor at WIC. CDI, items placed on shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. CDI, items separated to facilitate air drying.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at men’s restroom. Need cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink. CDI, paper towels provided.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed refried beans cooling from this morning 10AM cold holding above 41F. CDI, item discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all salsa’s at salsa station cold holding above 41F. PIC states salsa on top were put out at 2PM and salsa’s inside were place there at 10AM. Observed ambient temperature at 57F. Observed door not closing with a tight seal due to worn out gasket. CDI, item discarded by PIC. Salsa’s at flip top placed on time (TPHC). 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on carne asada, al pastor, refried beans, Pico, and ceviche. PIC called morning shift cook and confirmed that foods were cooked and prepared today in the morning. CDI, items date marked.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 refried beans cooling with no active stirring. Employee states food was not monitored for temperature during cooling process. CDI, item discarded by PIC.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers stored as clean at flip top.

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 water at 100F. CDI, utensils removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for dish machine. 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 soiled interior of microwave. Need cleaning.

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 employees unable to recite illnesses or symptoms. Observed no updated employee health policy. CDI, updated health policy provided.

Repeat: 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 procedures. PIC states she is not aware of requirement. CDI, EHS educated PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils stored in basin of hand sink near drink machine. CDI, items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize. Verification required.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pork belly, pork carnitas, black beans, and mole hot holding below 135F. CDI, items reheated to 165F.

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 disclosure for ceviche on menu. PIC states ceviche is served raw. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed container of salsa chips stored near hand sink at bar area with no barrier and under soap dispenser. EHS advised PIC to relocate item to avoid contamination.

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

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present. Employee states PIC clocks in at 3PM. EHS explained facility shall have PIC present at all times.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed employee with no food safety certification.

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 procedures at facility. CDI, EHS educated employee on new requirement.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty clothe rags at hand sinks. CDI, items removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee not change gloves and handle clean utensils after throwing trash away. CDI, gloves discarded and utensils re-washed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize. Employee states dish washer is new and doesn’t know all procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top half of Curtido (cut cabbage salad) and salsa cold holding above 41F. Employee states salsa is from larger batch. Observed batch of salsa at 41F. CDI, top half of cabbage removed and salsa discarded by PIC.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed utensils stacked wet.

4-501.11 Maintain equipment in good repair. Observed rusted shelving at walk in cooler and torn gasket/seal at salsa station. Need repaired.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled bowls used for menudo stored as clean. Observed black build up on interior of ice machine. PIC states bowls are used on the weekends and are cleaned before use and that ice machine is cleaned everyday. CDI, items to be removed for Wash/Rinse/Sanitize. EHS explained to PIC that utensils shall be stored clean when not in use and that ice machine should be thoroughly cleaned.

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 cabbage salad cold holding above 41F. PIC states cabbage is heat treated and was prepared yesterday around closing time (8PM). CDI, item discarded by PIC. 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 marinated chicken cooling at slow rate. Employee states chicken was placed in walk in cooler around 8:30AM. CDI, chicken placed in sheet pans in smaller portions.

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 marinated raw chicken cooling in a covered packed bus tub. CDI, chicken relocated to shallow pans and reduced portions.

Repeat: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in kitchen left open. EHS advised PIC to install screen door or air curtain.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored on oven handle at grill area. EHS advised PIC to store in use utensils in clean container and clean after 4 hours or store in hot water (135F).

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 significant dust build up on ceiling fans. Need cleaning. 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 hole in wall near coving at bar area. Observed wall filed in with aluminum foil. Need repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink by drink dispenser. CDI, soap dispenser refilled by PIC.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked jalapeños and onions hot holding below 135F. CDI, items reheated to 165F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, mozzarella, breaded steak, and sliced tomato cold holding above 41F. PIC states breaded steak was thawed out and breaded yesterday and placed in wall in before placing in prep cooler. PIC does not know how long steak has been out of temperature. PIC states mozzarella came from walk in cooler and tomato was sliced at shift change (2PM). Observed mozzarella in walk in cooler at 41F. PIC states milk is for coffee for clients in the morning. CDI, milk and steak voluntary discarded by PIC. Sliced tomato and mozzarella were placed in walk in to cool. Items reached 41F by end of inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitchen back door open during inspection.

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 bowls with no handles used to scoop cooked rice. CDI, utensil removed.

4-501.11 Maintain equipment in good repair. Observed broken door handles on 2 door reach in freezer. Need repaired.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC at beginning of inspection.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sinks near 3 dish wash area. CDI, paper towel dispenser refilled.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee leave kitchen, contaminate gloves, and proceed to handle tortillas. CDI, gloves discarded and hands washed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled and wet plates and bowls stored as clean. CDI, items removed for cleaning.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed salsa verde (green) and salsa roja (red) cold holding above 41F. PIC states salsa was made yesterday. CDI, voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp cold holding above 41F. PIC states shrimp was prepared at 11. CDI, shrimp moved to walk in to cool. *No points due to significant improvement since last inspection.*

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked cabbage salad with date mark of 12/29/20. CDI, voluntary discard by PIC.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa's cooling in deep covered containers. EHS explained to PIC foods shall cool in shallow uncovered containers with active stirring and ice baths. CDI, items discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions and boxes of vegetables stored on floor. CDI, items relocated off the floor. 6-404.11 Segregation and Location-Distressed Merchandise - PF Observed rusted and dented cans stored with undamaged cans in dry storage. EHS explained to PIC that damaged merchandise shall be segregated and stored separate from undamaged goods.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee washing gloves after handling soiled utensils and PIC change glove without prior hand washing. CDI, PIC directed employee to change gloves and wash hands and PIC washed hands. PIC educated employee on hand washing between glove use.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed broken utensil in hand wash sink. CDI, item removed and educated PIC on access to hand wash sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink by dish washing area. CDI, PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled and wet plates stored as clean. CDI, items removed for cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed carne asada not cooling at adequate rate. CDI, PIC had asada reduced to thinner portions and placed in ice bath.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Pork, chorizo, and rice hot holding below 135F. CDI, PIC had employee reheat items to 165F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde, lettuce, shrimp, al pastor, and salsa roja cold holding above 41F. No items in Walk in Cooler were at 41 or below. PIC put in service request to have WIC checked. 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 carne asada cooling in a deep covered container. EHS educated PIC on correct cooling methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dry storage area and prep area by Walk in Cooler.

Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rusted and peeling shelving in walk in cooler. Observed WIC not keeping temp. PIC put in service request for WIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during the inspection. The certified manager showed up towards the end of the inspection. Am unable to accept the certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee washing a pitcher in the hand wash sink. CDI-Explained that only hand washing can occur in a hand sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup to 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 steak and white rice hot holding below 135F. CDI-The rice and steak were heated on the stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the main prep cooler, and the salsa cooler holding product above 41F. A VERIFICATION VISIT WILL BE MADE TO ENSURE THE TWO UNITS ARE HOLDING AT 41F OR BELOW. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches and dead roaches in the facility. Increase pest control methods.

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 rice cup stored in the rice. The cup has no handles. CDI-The cup was removed. REPEAT. Observed a plastic cup with no handles in the sugar container. CDI-The cup was removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. REPEAT. Observed a damaged gasket to the prep cooler door. Have replaced.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the hand sink. CDI-Paper towels were brought out.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw oysters in the walk in cooler. CDI-The two containers were rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup to the pots and pans stored on the clean equipment rack. CDI-All pans were moved back to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk being stored at room temperature in an old ice container now used for glasses. CDI-The milk was discarded. Observed a container of salsa's stored on the counter at room temperature. The ice had melted in the container and was unable to maintain the cold holding requirements. CDI-The salsa's were moved to the display case. REPEAT.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of food stored on the ground in the walk in cooler. CDI-The container was placed onto shelving. REPEAT. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed a hair in the food in the walk in cooler. CDI-The hair was removed.

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 containers with no handles stored in the rice and flour containers. CDI-All containers with no handles were removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed facility paint the rusted shelving in the walk in cooler. Explained that the paint is beginning to chip and could fall into the food. Have replaced. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing hands in the hand sink with gloves on. CDI-Explained that gloves should be removed before washing hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee using the hand sink to rinse cloths. CDI-Explained that a prep sink should be used instead of the hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink at the server station and the hand sink next to the tortilla station. CDI-Soap was provided for both sinks. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed frijoles that did not cool to 41F in the 6 hour time frame. CDI-The frijoles were discarded. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and steak hot holding below 135F. CDI-Both items were reheated. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the salsa flip top cooler holding product above 41F. CDI-All items were removed from the cooler and placed into the walk in cooler for rapid cooling. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed frijoles cooling in a pan that was too large to properly cool the product down within the 6 hours time frame. CDI-The frijoles were discarded. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the ground in the walk in cooler. CDI-The food was placed onto shelving. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counter at the start of the inspection. CDI-The cloths were removed.

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 a cup with no handle stored in the rice container. CDI-The cup was removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler and the dry storage room. They are no longer easily cleanable. Have replaced. *Gaskets to the reach in cooler have been replaced. Not a repeat violation.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and purse stored on top of facility food. CDI-The two items were moved to the office.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION 2-101.11 PIC shall be present during all hours of operation. -PF Observed no person in charge for first 40 min of inspection. CDI: Manager arrived.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in server area. CDI: Soap provided.

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 dates being recorded on shellstock tags and tags are stored out of chronological order. VERIFICATION REQUIRED

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked barbacoa in walk in. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef (out of commercial packaging) in reach in freezer. CDI: Items reorganized.

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 barbacoa cooling in walk in at 80F right at 2 hours. CDI: Product broken down into smaller portions and put into the freezer to rapidly cool. Observed refried beans from yesterday cooling in walk in still 60F. CDI: Beans voluntarily discarded. Observed beans cooling in pot from last night at 46F. CDI: Beans voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork, ground beef, queso, and beef holding below 135F. CDI: Items rapidly reheated. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all cold holding items in walk in cooler above 41F. CDI: All items voluntarily discarded. See product disposition form. Observed melon drink in dispenser above 41F. CDI: Ice added. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed melon drink and barbacoa cooling in deep covered containers. CDI: melon drink voluntarily discarded and barbacoa broken down into smaller portions and placed in reach in freezer. Observed beans cooling in several deep containers from yesterday. CDI: Beans voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large presence of fruit flies in dry storage room.

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

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 quart container with no handle being used as a scoop in the bulk sugar bin. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach in doors of prep top unit. Observed walk in cooler blowing air out at 45F.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing baseboard around handsink in server area. Observed damaged built in cabinet near reach in freezer. REPEAT VIOLATION Previous violations corrected.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no manager on duty during inspection ensuring that rules in the code are being met; observed cold holding, sanitizer strengths, hot holding, and cold holding all not being monitored properly by a person in charge (PIC). Observed no PIC with a certified food protection manager certificate on duty at time of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.14 Post a handwash sign at each handsink. Observed handwashing sink being used to rinse wet wiping cloth. Observed employee placing salsa container inside sink to wipe side of container. Observed missing handwash sign inside the women's restroom. Repeat. CDI. Informed employee to not use handwashing sink but for any use other than handwashing. Gave employee handwash sign to post in the women's restroom.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Could not verify parasite destruction records for tilapia served in ceviche dish. PIC will email frozen supplier statement within ten (10) days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dead cockroach directly on top of "clean" beer glasses inside cold chest deeming the glasses contaminated and not clean. Observed chlorine sanitizer used on grill line at 0 PPM. CDI. All of the beer glasses were removed and cleaned and cold chest was cleaned and sanitized. The sanitizer was remade to 100 ppm of chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicharron and chorizo in hot holding steam unit below 135F (see temp chart). CDI. Both meats were reheated to 165F on grill flat top and placed back in hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixed shredded cheese, white shredded cheese, salsa verde and regular salsa holding above 45F (see temperature chart). CDI. The shredded cheeses were split into two separate portions and cooled to 41F (cheese was in too large of a portion). Salsas were moved to the walk in cooler to cool to 41F. Repeat.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. COMMENT: Provide a thermometer inside of the salsa cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the back storage room. Observed dead roach on top of clean beer glasses in cooler (dead roach removed and all equipment and glasses were cleaned).

3-307.11 Protect food from contamination sources not specifically noted by code. COMMENT: Observed employee coke beverage stored intermingled with establishment food in the reach in freezer near the grill. Employee informed to move beverage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. COMMENT: Several wiping cloths noted stored outside of chlorine sanitizer buckets.

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 bowls being used as scoops in the soda ice machine and the rice. Repeat. Do not store bowls inside foods as they do not have handles and can result in contamination.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. COMMENT: Observed employee cell phone stored on same shelving as a cleaned plates. Keep employee items separate from cleaned utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed black buildup on several reach in cooler gaskets inside the kitchen.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. COMMENT: Observed hole in the left wall behind racks in the dry storage room. Observed back door in need of painting to maintain cleanable.

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 Food employee observed handling soiled dishes then beginning to put away clean dishes. CDI. Employee was instructed by PIC to wash hands between tasks. Employee complied and washed hands.

6-301.14 Post a handwash sign at each handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf COMMENT: Observed handwashing signs missing at a majority of handsinks. Observed bucket of soapy water stored in handsink by soda machine. CDI. Hand wash signs given to the PIC and bucket was moved.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Employee observed using gloves switching from clean to soiled dishes without first washing hands. CDI. Instructed employee to wash hands and change gloves. Employee complied. Observed beef stored above fish in walk in cooler. Observed ready to eat chicken below raw ground beef in the walk in cooler. Observed raw shell eggs in prep cooler stored above ready to eat produce. CDI. Foods were moved to their correct places by PIC. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed beef cooling from 8 am at 79F at 10:20 am. Observed carne asada and chicken cooling from 10:45 am to 11:30 with minimal change in temperature (not meeting cooling rate). CDI. The beef was voluntarily discarded and the carne asada and chicken were split into small thin portions in order to cool to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed tomatoes in the prep cooler and cheese at 45F. These items were stacked too high in their containers. CDI. The tomatoes and cheese were placed in bottom prep cooler to cool to 41F. This will be re-evaluated at the next inspection and points taken if not corrected.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed empanadas and other foods stored on TPHC procedure of 3 hours (breakfast time only) not being properly marked with a begin and end time as specified on TPHC procedures. CDI. The food was voluntarily discarded by the PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed chlorine sanitizer made at a concentration over 200 ppm. CDI. Water was added to the concentration to provide 200 ppm of chlorine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef, carne asada, and chicken cooling in large deep pans not allowing for proper cooling. CDI. The beef at 79F was voluntarily discarded. The chicken and beef in the walk in cooler were split into small thin portions to meet time temp parameters. Repeat.

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. COMMENT: Observed bowls being used as scoops in rice cookers. Obtain and use utensils with handles.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. COMMENT: Observed loose trash and open lids at outside dumpster. Maintain clean.

6-303.11 Intensity-Lighting - C COMMENT: Noted low light above the hot holding table and the prep table. Encouraged PIC to obtain strip lights to help aid in lighting. Did not measure light at this inspection.

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

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 Chef placing cooked wings from fryer basket to plate with bare hands. CDI - Wings discarded; hands washed and gloves donned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp stored over cut tomatoes, cucumbers, onions, and peppers; raw beef above oysters on the half shell in walk in cooler. CDI - Walk in cooler rearranged with raw foods below ready to eat items.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine sanitizing concentrate line is damaged; dish machine is not sanitizing. A call was placed fro service. VR - Will return within 10 days; facility will call today after repair is made.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked pork in steamer and rice in rice warmer holding below 135F. CDI - Both reheated to 165F+.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lettuce cut today and placed in flip top to cool. CDI - Lettuce relocated to walk in cooler for rapid cool down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bins of dry beans and sugar with no covering in dry goods room. CDI - All covered.

4-501.11 Maintain equipment in good repair. Replace rusty shelves in walk in cooler. Points not increased as cutting boards and some shelves have been replaced.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. 2-101.11 PIC shall be present during all hours of operation. -PF At time of the inspection, did not observe a PIC that had active manager control of kitchen. Make sure to have a PIC that has active manager control. All employees were unable to discuss processes of establishment. Did not observe any hand washing at all during the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage (no lid) being stored on food preparation. CDI Drink was relocated to bottom shelf. REPEAT.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed several food employees donning gloves after changing tasks and not washing hands. CDI Reviewed with PIC on when hand washing is required and directed food employees to wash hands. 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 food employee going from ware washing of dirty dishes then back to food preparation without a hand wash. CDI Food employee directed to wash hands. 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 limes without gloves on. CDI Limes discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf At the time of the inspection, observed hotel pans being stored in hand sink. CDI Pan was removed. Observed food employee rinsing pans off in the hand sink. CDI Food employee was stopped. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. - Observed raw fish and octopus being stored above RTE salsa. CDI PIC relocated to bottom shelf. Observed raw fish and shrimp being stored above cut produce, tomatoes and cooked chicken. CDI Items were relocated to bottom shelf. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unprotected food in freezer. Make sure to have food protected at all times. CDI PIC had food covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans, knives and utensils being stored as clean with food debris. CDI Items returned to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods cold holding in flip top unit above 45 degrees. CDI All items were pulled and placed on ice bath. PIC will have unit check to ensure unit is working correctly.

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 shrimp dated for 9/6 and shrimp sauce (contains tomato) dated for 9/5. CDI Items were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Make sure to have pest control address.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed flies in the kitchen landing on the food (to go order lettuce and beans). CDI Product was discarded and PIC instructed food employees to keep it covered.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watches/bracelets while performing food preparation. Make sure food employees remove jewelry when performing food preparation. REPEAT. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees cutting limes and performing food preparation without a hair restaint on. Make sure to wear proper hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on food preparation. Make sure to store in sanitizer buckets.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replaced/resurfaced. REPEAT 4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout walk in cooler and kitchen. Make sure to keep in good repair. Observed cold holding flip top unit not holding food below 45 degrees. VERIFICATION REQUIRED. 4-202.16 Nonfood-Contact Surfaces - C Nonfood contact surfaces should be smooth, easily cleanable and nonabsorbent. Observed foil lining shelves. Make sure to use approved nonfood contact surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on sides of equipment, reach in units, throughout the establishment. Make sure to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Make sure to keep dumpster doors closed.

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 food debris on the walls behind salsa prep station, ware washing and preparation station. Make sure to increase cleaning frequency. REPEAT.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Food establishment needs active managerial control and to train employees properly on when handwashing shall occur, how to cool product, and making sure food is being cooked to correct final temperatures. Due to the amount of risk factors observed out today, there was a lack of managerical control.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. At the time of inspection observed employee beverage uncovered and being stored on food preparation surface where tortilla were being formed. CDI Drink discarded.

2-301.14 Wash hands after activities that contaminate them. -P 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 food employee going from dirty to clean at ware washing. CDI PIC spoked with food employee regarding hand washing procedure. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee working with raw chicken then proceed to remove gloves and place new gloves on without washing hands. CDI Food employee stopped directed to wash hands. 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 not washing for 20 seconds or using a protective barrier. CDI Food employee directed to rewash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf At back hand sink near ware washing observed no paper towels. CDI Paper towels were provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC rinsing thermometer at hand sink. CDI Spoke to PIC to ensure hand sinks are only used for hand washing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT VERIFICATION REQUIRED. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed unwashed produce in walk in cooler being stored over ready to eat products. Observed raw shell eggs in walk in cooler being stored above salsa. CDI PIC relocated raw shell eggs. Observed tongs being used for flipping raw chicken then used to flip steak then used to remove cactus from grill. CDI Food employee directed to use different tongs. Observed in reach in unit raw chicken being stored over beef. CDI Chicken was located to bottom shelf. Observed food employee on line working with raw product continue with food preparation while wearing same gloves with ready to eat foods. CDI Food employe stopped and directed to wash hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After a conversation with PIC stated that cutting boards and equipment are only cleaned twice per day. CDI Teachable moment with PIC, any equipment used with TCS foods must be cleaned every 4 hours. Observed can opener with significant food debris. CDI Can opener taken to ware washing. *Suggestions to have cleaning set up before lunch, after lunch and before dinner service; to ensure items are cleaned every 4 hours.*

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. Observed chicken coming off the grill twice less than 165 degrees. CDI Chicken was cooked to 165 degrees.

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 At time of inspection observed beef above 70 degrees, PIC stated beef had finished cooking at 7 am. CDI Due to time/temperature parameters product was discarded. Observed rice cooling at room temperature at time of inspection. After final temperature taken, rice was cooling at a rate of 0 degrees. CDI Product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135 degrees. Unable to obtain a corrective action, repeat and points deducted.

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 pork carnitas and chorizo cooked yesterday without a date marking. CDI PIC stated product was prepared yesterday and will be gone by end of day, in future will ensure product is all date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf At the time of the inspection observed beef and rice cooling at room temperature. Rice piled up high on sheet pan. The beef was in a ineffective ice bath. CDI Due to time/temperature parameters not met, product was discarded. REPEAT VERIFICATION REQUIRED.

3-501.13 Use approved thawing methods. Approved thawing methods are in refrigeration, submerged under running water as long as water does not rise above 70 degrees, as part of the cooking process or for immediate service (cooked then served). Observed at time of inspection shrimp and chicken thawing at room temperature. Make sure to follow approved method. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. At the time of the inspection observed the back door open. Make sure to keep door closed or protected with screen door.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets and watches while performing food preparation. Make sure to remove all jewelry when performing food preparation to have good washing practices.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not being stored in sanitizer solution, being stored on cutting boards. Make sure to store in sanitizer solution in between use.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of being replaced. Make sure to replace when no longer able to clean and sanitize correctly.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing including baseboards, drain boards, spray arms and nozzles shall be cleaned every 24 hours, as often as accumulation occurs and prior to use. Observed spray arm in ware washing clogged with food debris. Make sure to clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damage wall in dry storage where opening to the joints. Make sure to repair. REPEAT, same rule different violation points not escalated. 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 minor food debris on the walls behind salsa prep station, ware washing and preparation station. Make sure to increase cleaning frequency.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

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 two containers of oysters in teh walk in cooler- one was small and shucked and the other was large and not shucked. Staff stated that they were from the same batch but neither had the tag with them- cdi tag was in the kitchen and was moved to the large batch and small batch was discarded. Observed tags from the past 3 months and none of them had the last sold date on them- VR within 10 days.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw oysters stored over cooked beef today- cdi moved to the very bottom shelf so that nothing was under it and no raw meats were above them. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ice machine with the lid open today and no one was using it- cdi lid closed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef on the steam table was holding <135F today- reheated on on grill top to >165F to correct. Observed pork stored in the oven and the oven was off- pork was <135F and was 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 soup cooling at room temperature and it was at 100F, beef cooling in a very deep portion inside of a bus tub, and chicken cooling inside of a covered bus tub. Soup moved into the walk in cooler. Beef and chicken were split up and put onto ice baths were they were stirred during inspection.

3-501.13 Use approved thawing methods. Observed pork thawing at room temperature- cdi put back into the walk in cooler. Only use refrigeration, the microwave, the cookinig process, or continually running/draining cold water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some drain flies but they are better than the last inspection.

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 nn, salt, sugar, and rice scoops in product with no handles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large handheld mixer stored on the floor today and crab leg crackers stored on a soiled rack. Observed drink glasses stacked wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Thank you for painting raw wood, repairing sinks, caulking gaps, leaks, and reattaching gasket. Torn gasket on the large make table on the very right side door and the white rice crock pot is for household use only.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and grease bin lids open upon arrival today.

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. dust build up on wall behind ice machine, build up on wall pipes and light switches, wall racks and splatter on walls in places. Floor of walk in cooler is corroded- repair so that it is smooth, easily cleanable, and not absorbant.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger in a leaky bag that was stored inside of a container with deli ham and hotdogs- cdi all in container discarded.

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 cooling overnight and it was still >45F in the middle of the product. Observed refried beans that had been made and smashed >2 hours prior and still had not fallen to <70F- cdi both products discarded during 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 Chicken cooling last night in a deep portion, tightly covered in aplastic container- cdi discarded. Beans cooling in a deep portion in the walk in cooler- cdi discarded. Other set of beans had been in the walk in cooler longer and fell faster- still a deep portion so it was taken out and put onto ice and stirred until it fell to 45F and then was placed into the walk in. Other items that were cooling were put onto ice as well. VR in 10 days to look at cooling.

3-501.13 Use approved thawing methods. Observed beef thawing at room temperature today- cdi put under cold running/draining water in the 2 comp sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies around the dish area. Pest issue has had major improvement.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pits in the basin of the 2 compartment prep sink and cracks on the edges of the basin- repair within 10 days. 4-501.11 Maintain equipment in good repair. Observed melted tong handles- remove hard to clean portion or replace. Gasket on large make table is loose and not allowing door to close enough. 4-101.19 Nonfood-Contact Surfaces - C Surfaces that are exposed to splash must be non-abosorant- paint or seal raw wood on above the steam table and raw wood under the other steam table. Thank you for repairing the walk in and the splash guard.

5-205.15 Maintain a plumbing system in good repair. Observed the 2 comp sink leaking today. Thank you for repairing 3 comp.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tomatoes being washed in the handsink- staff moved them to the prep sink to re wash to correct. Observed a soiled tea nozzle soaking in a container of soapy water in the handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef- raw chicken moved to be below raw beef. Observed raw tilapia stored over cooked pork today- tilapia moved to a lower shelf during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the tea nozzle today- sent to be washed. Observed stickers on dishes looking much better today- keep staff working on this.

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 TCS foods in the walk in cooler that had been cooling overnight and still had not reached 45F or less(they were also much higher in temperature than other foods in walk in and warmer in the middles). All of these were discarded during inspection to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items holding around 47-48F in the walk in cooler today. The compressor was frozen up. All of these items that were above 45F were discarded. Note: the right side of the walk in working and holding foods at a safe temperature.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor in a bottle labeled as all purpose- more specifically labeled during inspection to correct.

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 TCS items that had been cooled in a very deep portions, inside of plastic containers- all discarded today. Staff must use approved methods and CHECK TEMPERATURES. If the food does not meet the time and temperature requirements listed in #18 then the cooling method is not working and needs to be changed, and that food needs to be thrown away.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests in the faclity today. Keep having pest management come and keep closing off gaps and holes in walls.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked pork stored on the floor of the walk in today. Observed pots of beans being stirred on the ground and then placed on the prep table- do not store or prep food that is on the floor- use a table that has been cleaned.

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 a wrist watch while handling food- removed during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed santiizer at >200ppm today- water added so that it was at 50-200ppm during inspection to correct.

4-501.11 Maintain equipment in good repair. Observed raw wood on the line today. Observed a cracked 2 compartment sink.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking 3 compartment sink spigot.

. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage dumpster's top lids open today.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gaps in the walls in some places and loose wallpaper. Repair wall near loose wallpaper so that it is not absorbant. Observed low grout ono the cook line and near the dish area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed juices that were leaking and not in good condition- discarded by staff today.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over salsa and other ready-to-eat foods- raw beef moved to raw meat section to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many containers with old stickers on them and they were stored as clean. Stickers were touching the inside of other clean containers. Not all could be cleaned today during inspection so a Visit will be made within 10 days to verify correction.

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 multiple TCS foods at >45 in the walk in cooler that had been cooling from the night before- discarded today to correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice, cooked jalapenos, cooked onion,and taquitos holding at <135F. Rice discarded, peppers and onions were put into fridge to cool and taquitos were served within 1 hour to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed homemade pork rinds in the faclity at room temperature- discarded today. Discussed different options for this product today with staff- they can buy from a commercial source, refrigerate and date product, get product testing to prove its safe, or persue a HACCP plan and variance.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed the menu offering undercooked eggs- come observed going out to customers today. There is a reminder that this is a risk to health but there is no disclosure next to the menu items that offer undercooked egg if the customer requests it. Place an asteriks next to these menu items as discussed and shown today. VR in 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple foods that had cooled last night in deep portions, stacked on top of one another, covered inside of thick plastic containers- all food discarded today. Food must be in thinner portions for items like beans, pork, rice. Ice can be added to product, products can be put on ice and stirred regularly, freezer can be used etc. Be sure staff are using thermometer to be sure food is meeting temperatures and time that is listed in #18 of this sheet. VR in 10 days to see cooling methods. All foods cooling at room temperature today were split into smaler portions and placed open in the walk in, not stacked up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests in the facility today. Contact pest managment company to make a couple visits, close of cracks and crevices where they can hid, check deliveries for pests when they come in.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the bar and flip top cooler. Observed rusted racks in the walk in cooler today. Observed tape on the wiring for the mixer- rewire or replace. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed chicharon duro stored in a garbage bag- discarded today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walk in racks today.

5-205.15 Maintain a plumbing system in good repair. Observed tape on the handsink drain pipe today- tape is not approved as a repair.

5-203.12 Toilets and Urinals - C Observed a missing toilet seat on one toilet in the women's restroom.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed raw wood above the steam table today- seal or paint. Observed gaps in walls- caulk or seal gaps so they are easy to clean and not a harborage area for pests. Observed build up on ceiling at the bar. Provide baseboard where it is missing in the kitchen. Thank you for repairing the wall holes in the bar.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed an unshielded bulb in the walk in cooler today.

Observed no certified food protection manager onsite today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed water being added to rice out of the handsink today- employee stopped and agreed to discard rice. Instructed to use prep sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed raw shrimp stored over cooked pork today- shrimp moved to the bottom shelf to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed beans that had been cooling overnight and still had not fallen to below 45F( all discarded durinig inspection to correct). Discussed with staff the need to check temperatures to make sure foods have met the proper temperature and if they have not, then discard in the morning and think about a way to make them cool quicker with methods mentioned in violation #31. 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 peppers and onions holding at <135F today. Put on time to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed multiple TCS items cooling from being cooked this morning at <135F on counters- all moved to walk in cooler to correct. Some had to be split into smaller portions before being placed in the cooler. Observed beans that had been cooling overnight in a very deep portion, in plastic containers, covered and stacked on one another- product 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 drain flies in teh facility. 6-501.111 Keep the premises free of insects, rodents, and other pests.

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

Observed an employee with soiled cloth towels around his waist- store these in santiizer when it is not being used. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed scoops with no handle in ice and rice today- all removed to correct. ladel with a handle was put into rice to use. 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 torn gaskets on the bar cooler and the flip top cooler today- repair. Observed raw wood under the steam table today- paint or seal. Observed multiple foods stored in grocery bags today- use a food approved material. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-501.11 Maintain equipment in good repair.

Observed a holes in the wall at the bar and a corroded door frame near the dishwasher. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed dishes in the handsink today- removed to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed beef shoulders thawing improperly today which led to them being at >45F on the exterior of the product. Beef moved to walk in cooler to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed dates on TCS foods in the walk in giving them 7 days. The cooler is only holding foods at 42-43F, which means these foods must only be held 4 days. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P

Observed items on the hot bar and rice in the back that were on time but time was not being tracked. The start and stop time must be recorded somewhere or a timer used. Hot bar items were timed via writing on paper and the rice was timed with the microwave. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf

Observed eggs offered undercooked on the brunch menu with no asteriks next to the menu items where these eggs are offered and no health statement on the menu that warns customers about the health risk. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed cooked jalepenos, beef, cooked rice, and cooked black beans cooling on countertops today and they had already fallen below 135F. These items were moved to the walk in cooler to correct. Beef was broken down into thinner portions before being placed into the walk in cooler. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf

Observed beef shoulders thawing in standing water- beef moved to the walk in cooler to correct. TCS foods must thaw by refrigeration, the cooking process, microwave, or under continuously running/draining cold water. 3-501.13 Use approved thawing methods.

Observed tomatoes stored on a wooden board that was <6" off of the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed a food service employee that had a wrist watch on today. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed 0ppm in the sanitizer bucket today. Chloro added so that it was 50-200ppm. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed a scoop with no handle stored in the rice and ice machine today. 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 clean pots and containers stored on a soiled shelf today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed rusted racks in the walk in cooler, corroded metal on the walk in cooler floor, and a torn gasket on the waitstaff cooler. 4-501.11 Maintain equipment in good repair.

Observed build up on the walk in gasket and on the walk in cooler racks today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no covered trashcan in the women's bathroom. 5-501.17 Provide a covered waste bin in female restrooms.

Observed both garbage and cardboard dumpsters with their top lids open today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present during the inspection has food protection manager certification. CDI - Certified manager arrived just before the conclusion of the inspection.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser missing from one handsink in kitchen. CDI - Replaced with hand pump soap. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wait staff rinse out wiping cloth in handsink. CDI - Verbal correction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed dishwasher wearing gloves load dirty dishes then unload clean dishes with same gloves on. CDI - Contaminated dishes sent to dirty dish area; gloves removed and hands washed before unloading clean dishes.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside dish machine. Clean more frequently when air humidity is high and microbial growth is rapid. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives with food debris on magnetic knife holder and multiple food pans with food debris and stored as clean. CDI - All sent to dish area for processing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Container of cooked pork overstocked and holding below 135F at top. CDI - Top portion discarded; remainder reheated to 165F+. Improvement from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pan of tomatoes placed in flip top to cool and container of pork cooling on counter top already below 135F. CDI - Both items moved into walk in cooler for rapid cool down.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer will not power on. VR - Will return within 10 days to verify correction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of hot sauce with no lid and half of a cut onion with cut side down contacting wire shelves in dry storage room. CDI - Both discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored in walk in cooler on shelf with produce. Store in sanitizing solution.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used as instructed by manufacturer. Sliding door display cooler labeled "For display of prepackaged or bottled products only" used to display whole cakes. Relocated cakes. 4-501.11 Maintain equipment in good repair. Chipping paint and rust on shelves in walk in cooler and dry goods areas.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids open and door missing from dumpster. Also, bottom of dumpster is rusted and cracked allowing dumpster to leak. Contact solid waste service provider and request a replacement 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. Baseboard tiles missing from wall partition that separates the soda fountain from the dish washing area. Repair/replace.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light panels in both dry storage areas missing shields. Replace.

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 Shell stock tags being held have no date recorded for the last piece sold. VR- Will reutrn within 10 days to verifiy correction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed cook crack raw shell eggs wearing gloves, finish cooking order, then use the same gloves to added cheese to the top of the food once plated. CDI - Gloves and food discarded; hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food pans are being washed and stored as clean with date marking labels still intact. Facility began removing stickers during inspection. VR - Will return with in 10 days to verify correction of this process. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on interrior surfaces of ice machine. Clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken and pork overstocked and holding below 135F in steam well; fried chicken, chicken wings, and chili regano holding below 135F in display steam table. CDI - Top portion of prok and chicken discarded and remainder reheated to 165F+; items in display steam table placed on TPHC to day and going forward.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked chorizo and cooked pork in low prep cooler with no date; cooked yesterday. Pork prepared today and still cooling in walk in cooler with yesterday's date. CDI - Dates corrected today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Shredded cheese processed and placed in flip tp cooler to cool. CDI - Relocated to walk in cooler for rapid cool down.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing from light panel in dry goods room. Replace.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present during the inspection with food protection manager certification. PIC indicated that he is registered for serve safe class in the coming month.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Soda gun at bar is not in use and stored in the bar handsink. CDI - Relocated soda gun.

•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 Plastic tub of oysters in walk in cooler with no tag. CDI - Owner had tag in his vehicle and brought the tag to the facility during the inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on interior surfaces of ice machine. Clean.

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 Sauce cooling in ice bath in 5 gallon cambro; 112F after 1.5 hours and not likely to cool to 70F in the next 30 minutes. CDI - Improved method (see number 31) ; temperature reached 70F by the 2 hour cooling time limit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked beef, cooked pork in the steam table and stuffed chilis under the heat lamp holding below 135F. CDI - All reheated to 165F+. Recommended that facility keeps lids on steam well items to help maintain temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw protiens such as chicken, beef, and shrimp holding abovew 45F in low prep cooler. CDI - All discarded. Discontinue use of this unit until repaired and holding food at 45F or less.

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 Sauce cooling in insufficient ice bath. CDI - Ice and water added until ice bath was even with product level in container and product was actively stirred. Also, rice cooling in walk in cooler with lid on. CDI - Lid removed to allow cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Small green cutting board at garnish station and large white cutting board on flip top unit in need of resurfacing or replacing. 4-501.11 Maintain equipment in good repair. Observed minor rust on wire shelving in walk in cooler and dry goods areas. Repaint or replace.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls behind dish machine and dirty dish side of dish line. 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. Repair hole at bottom of wall and replace missing coping on wall between reach in freezer and ice machine.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present at start of inspection has food protection manager certification. Work towards obtaining certification.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Sliced american cheese stored on wire shelves of cooler with no barrier in between. CDI - Bottom slices of cheese discarded; remainder wrapped and placed back in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp above cooked pork and raw beef above oysters offered under consumer advisory. Cooler rearranged with cooked pork and oysters above raw meats.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef and pork in cook line steam well and pork chops and chicken in display steam well all hodling below 135F. All reheated to 165F+.

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 One container of shrimp cocktail dated to expire yesterday still in the walk in cooler. CDI - 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 Soup cooling in deep container and rice cooling with lid on. CDI - Lid removed from rice; soup separated in to thinner portions to speed up the cooling process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer in facility. VR - Will return with in 10 days to verify.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Stock pot of chili sauce stored on floor of kitchen upon start of inspection. Relocated.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop with no handle stored in bread crumbs. CDI -Scoop removed.

4-502.11(A) Maintain utensils in good repair. Ladel with melted handle stored in ranch dressing. CDI -Ladel discarded. 4-501.11 Maintain equipment in good repair. Observed minor rust on wire shelving in walk in cooler and dry goods areas. Repaint or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dired food debris on handles of coolers. Clean all. Wipe out blood from bottom of three dood reach in freezer.

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. Repair hole in wall leading into dry goods room.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Failure of PIC to perform required duties of ensuring proper handwashing among employees, proper cooling, and ensuring employees are monitoring final cook and reheat temperature.

General Comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with no lid or straw stored on cutting board upon entering the kitchen. CDI - Relocated.

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 PIC and one staff member recontaminate hands after washing by touching faucet handles with bare hands to turn water off. CDI - Educated staff on how to turn water off with a paper towel so they avaoid recontamination.

General Comment 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 PIC is removing tag from shellstock to hold in office before the last one is sold. CDI - PIC will begin leaving shell stock tag with shell stock until the final sale.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pickeled onions in an open bucket stored below raw beef; stuffing containing raw bacon stored above sliced ham in low prep cooler. CDI - Both coolers rearranged with ready to eat foods above raw.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine reading at 0ppm chlorine. CDI - New container of saninitzer concentrate installed; hoses had to be switched as the draw line for sanitizer and deteergent were inverted. Dish machine now reading at 50ppm via test strips.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple TCS foods such as taquitos, tamales, and cooked chicken hot holding below 135F. CDI - All reheated to 165F+.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw and sauce holding above 45F in flip top. CDI - Both removed to cool; reminded staff not to stock items above the chill line.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in bucket well above 200ppm chlorine; bleached out test strip. CDI - Diluted to correct concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sauce cooked this morning cooling in 5 gallon container in walk in cooler. CDI - Sauce placed in an active ice bath to cool. Also recomend that sauces are separated into smaller portions to cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Handles of many coolers and two freezers have dried food debris. Clean these often as they can be a major source of hand contamination.

General Comment 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Debris piled outside next to building from bathroom remodel. Remove these items.

.2-102.12 Certified Food Protection Manager - C. An ANSI accredited food safety manager shall be on site at all times. Observed no one present with a SERVSAFE certificate. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. All foods shall be stored in order of final cook temperature. Observed raw chicken being stored above raw fish in the reach in cooler across from the grill. CDI- chicken was moved to the bottom shelf.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed the chicken panadas hot holding at 92F in the hot holding display unit. CDI- chicken panadas were re-deep fried to a temperature of 215F before being placed back on the hot holding table.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction. R.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed the dish washer washing with 0ppm chlorine. CDI- PIC stated that new dishwasher is to be installed tomorrow. PIC was instructed to handwash and sanitize all dishes in the three compartment sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed cabbage cold holding at 52F in the prep cooler. CDI- PIC stated that cabbage was prepared at 8:00am. Cabbage was placed in walk in cooler to properly cool.

General Comment: 3-307.11 Miscellaneous Sources of Contamination - C. Observed a bowl of sugar and a bag of sugar without a cover/sealed container to prevent contamination. CDI by instruction.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Observed a stack of cups beside the soft drink dispenser stacked wet. CDI by instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the dish washer to be sanitizing at 0ppm. CDI- PIC stated that they are having a new dish washer installed tomorrow. PIC was instructed to handwash dishes at 100F until the installation of the new dish washer.General Comment: Observed a cracked gasket on the interior of the reach in prep cooler.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction.

6-301.14 Handwashing Signage - C. Observed no handwashing sign at the handwashing station behind the waitress station. CDI- handwashing sign was provided.

7-201.11 Separation-Storage - P. All chemicals shall be stored at least 6 inches off the floor. Observed sanitizer refills for the mechanical dishwasher being stored on the floor in the chemical storage room. CDI by instruction.

4-901.12 Wiping Cloths, Air Drying Location - C. Observed two wet wiping cloths on the food prep table upon arrival. CDI- wet wiping cloths were placed in sanitizer bucket.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed the handles of the pinto beans and flour scoops being stored with their handles in the food. CDI- handles were turned upright.

4-901.11 Equipment and Utensils, Air-Drying Required -C. Observed wet stacking of cups. CDI by instruction.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. All equipment shall be maintained in a state of good repair. Observed a leak in the walk in refrigerator. Observed a broken shelf inside the reach in freezer.

5-203.14 Backflow Prevention Device, When Required - P. Observed no back flow prevention device on the can wash.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R.

An effective employee health policy shall be in place at all times to prevent foodbourne illnesses. Observed no employee health policy in place, waitress stated that she was unaware of employee health policy upon arrival. CDI-employee health policy template was given to PIC.

All hand washing sinks shall be supplied with a hand drying provision. Observed one of the hand washing sinks without any paper towels. Observed the adjacent handsink in the dish washing area to have a paper towel dispenser that was not dispensing paper towels. CDI-paper towels were provided.All hand washing sinks shall be accessible at all times. Observed a sanitizer bucket in the hand washing sink in the kitchen. CDI- sanitizer bucket was removed.

All foods shall be separated by final cook temperature. Observed raw chicken and beef over ready to eat lettuce and cucumbers. Observed raw chicken over ready to eat and raw beef. CDI by instruction.

All food contact surfaces shall be clean to sight and touch. Observed white residue on the interior of the hand held can opener. CDI- can opener was moved to dirty dish area.

All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed cooked polano peppers hot holding at 125F. PIC stated that they were placed in the hot holding unit at 12:00pm. CDI- polano peppers were reheated to 165F.

All potentially hazardous ready to eat foods shall be date marked if cold held more than 24 hours. Observed queso without a date marking. Observed several foods without proper date markings in the walk in cooler. CDI by instruction.

Proper cooling methods shall be used when cooling foods. Observed cooked chicken cooling on the food prep table in the kitchen. CDI-Chicken was at 100F and was covered with plastic wrapping and vented and placed in the walk in cooler to properly cool.

Proper thawing methods shall be used when thawing foods. Observed packaged bacon thawing on the food prep table of the vegetable wash sink. CDI- bacon was moved into the walk in cooler to allow for proper cooling.

No insects or pests shall be present in the food facility. Observed fruit flies in the dry storage room.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth on top of a plastic container of ready to eat foods in the walk in cooler. Observed a wet wiping cloth on the dry dish shelf. CDI- wet wiping cloths were removed.

All outdoor garbage refuge areas shall be kept clean and free of litter. Observed several boxes and a wooden chair on the ground outside near the garbage can.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

An effective employee health policy shall be in place in order to prevent food bourne illnesses. Observed no employee health policy in place. CDI- employee health policy template was given to PIC (Spanish).

All foods shall be safe and unadulterated. Observed a dented can of whole peeled tomatoes being stored with the ready to use cans. CDI- dented can was removed and voluntarily discarded.

All foods shall be separated by final cook temperature. Observed raw meats over RTE foods in the reach in freezer. CDI by instruction.

All food contact surfaces shall be properly sanitized. Observed the dish washing machine to be sanitizing at 0ppm. CDI- a new bucket of sanitizer was used, the empty one was replaced. Observed the dish washer to be sanitizing at 50ppm chlorine.

All foods shall be properly date marked. Observed a container of cheese dip date marked for 10/4/2013. CDI- cheese dip was voluntarily discarded.

All food employees shall wear an effective hair restraint. Observed a food employee cutting corn without a hair restraint. CDI by instruction.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths on the food prep tables in the kitchen.