MI BARRIO HALAL LATIN GRILL

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 top of RTE foods in the freezer. Raw beef was out of the original packaging. Ensure that proper storage is followed even in the freezer when raw meat is out of original packaging. -CDI- Storage order rearranged to reflect proper storage order procedures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pasta salad and salad on ice in the serving line above 41F. PIC stated that the food was prepared at 9:30 AM observation was made at 11:30. -CDI- Food was cooled in the WIF and brought down to 39F and 37F. Ensure proper cold holding at 41F and below. EHS is not escalating points due to the cold holding violation from last inspection being unrelated and isolated from the cold holding on this inspection. EHS also notes that all other foods in the facility were cold holding at 41F and below. Food was able to be cooled and not discarded. Lastly, cold holding was not a repeat violation on the previous inspection. Further non-compliance in cold holding will lead to full points taken. 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 .

4-501.11 Maintain equipment in good repair. Observed doors on the interior portion of the stand up RICs beginning to chip on the inside paneling. Ensure that doors are repaired and maintained in good repair.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracking on the floor tiles throughout the facility. Observed damaged wall joints/baseboards that were no longer smooth and easily cleanable. Ensure that floors, walls, and ceilings are repaired so that they are maintained as smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed bags of cooked rice sitting out in the open on a prep surface recorded at 65F. PIC stated that the rice was removed from refrigeration at 9:30, the observation was made at 11:00. The PIC stated that the rice was left out because it was about to be reheated and added to another dish. When asked when this process would start they said it would be another hour. EHS instructed the PIC that the food shall be maintained in refrigeration until it is about to go through the cooking/reheating process. -CDI- The bags of rice were placed into the WIF to rapidly cool until going onto the stove. The rice properly cooled down to 41F. 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracking on the floor tiles throughout the facility. Observed a hole in the wall by the men’s restroom. Observed damaged wall joints that were no longer smooth and easily cleanable. Ensure that floors, walls, and ceilings are repaired so that they are maintained as smooth and easily cleanable.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed one pan of Mac and cheese in hot holding cabinet below 135F at 131F. PIC stated that Mac and Cheese was placed into hot holding 1 hour prior to inspection -CDI- PIC removed Mac and Cheese from hot holding cabinet and moved directly into oven, PIC reheated Mac and Cheese to 187F before placing back into hot holding cabinet -Points not escalated due to decrease in number of items from last inspection- -Improvement Noted- 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 .

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 rusting present on the lower shelving of prep tops throughout the facility, as well as on shelving present in the WIC. Ensure that non food contact surfaces of equipment are free from any rust or corrosion.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door present in the dumpster area outside the facility. -CDI- Dumpster door was closed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipping floor tiles throughout the facility, especially present between the oven and Stand up RIC, and floors present in the WIC had no tile or paint. Replace and or refinish floors that are lacking non-absorbent materials.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Rag observed in hand washing sink. Do not use hand sinks for any purpose, but employee hand washing. CDI - Rag removed by PIC. 0 pts.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Mashed plantains measured 56F in hot holding cabinet. Use stove top, grill or oven to reheat TCS foods. Do not use hot holding units to reheat cold TCS foods. CDI - Employee reheated plantains on stove top to above 165F. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1 pan of Mac and cheese measured 120F and 1 pan of soup measured 128F in hot holding cabinet. CDI - PIC reheated both items to above 165F. Kept at half credit due to no increase in severity from last inspection. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Wall damage in employee bathroom and floor in walk-in cooler needs to be refinished or painted so it is smooth and easily cleanable.0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed empanadas in the hot holding display case temping below 135F (see temp chart). PIC stated the empanadas had been placed into the hot case at 10:00AM, which was exactly an hour before this was observed. CDI: PIC removed the empanadas from the case and re-fried them in the fryer. EHS observed reheat temps of the empanadas were above 165F (see temp chart), and food employee placed them back into the hot case. Observed two containers of cooked ground lamb hot holding in hotbox 1 below 135F (see temp chart). PIC stated everything in the hotbox had been cooked this morning and placed an hour prior. CDI: PIC had food employee reheat the two containers of ground lamb at the flattop. EHS observed reheat temp of the ground lamb was above 165F (see temp chart). 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of chlorine sanitizer reading low concentration at 10ppm. CDI: PIC dumped out the sanitizer bucket and filled with new chlorine sanitizer that was reading above 100ppm. Note: All other sanitizer buckets were reading at proper concentration.

4-501.11 Maintain equipment in good repair. Observed the shelves inside reach-in cooler 1 cracking and rusting. Replace shelves. Observed the gasket in hotbox 2 damaged and torn. Replace gasket.

6-303.11 Provide required lighting intensity. Observed no lights in the hood system above the stove top. Observed one missing lightbulb in the hood system above the flattop grill and fryers. Replace with new lightbulbs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a large plastic container of raw beef stored above a container of RTE macaroni salad in the WIC. CDI: PIC corrected storage order as there were no signs of physical contamination. Note: No points deducted as there were no other storage order issues in the WIC, and is not a repeat violation. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a metal pan of cooked chicken stored in the WIC, labeled with a prep date of 11/16 that was temping at 44 degrees F. CDI: PIC voluntarily discarded food item. Note: Points not deducted since all other temperatures in the WIC were 41 degrees F or below (see temperature chart), and all items cold holding in other units were also 41 degrees F or below. This is also not a repeat violation from the previous inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a large metal pan of cut lettuce that had been prepared over 24 hours prior to the inspection, stored in the reach-in cooler without a date mark. Observed a container of cooked beans that had been prepared yesterday, without a date mark. CDI: PIC created a date label for food 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of cooked chicken in the WIC labeled with a prep date of 10/04. CDI: PIC voluntarily discarded the food item. 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 a sanitizer bucket near the handsink in the kitchen unlabeled. CDI: PIC had food employee label the bucket. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a handful of employee medicine bottles stored above dry food items (flour, sugar, beans) in the dry storage rack. CDI: PIC removed medicine bottles away from food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of metal pans stacked wet and stored in the clean dish area. CDI: PIC separated pans to allow proper air-drying. REPEAT VIOLATION.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without a drain plug. EHS advised PIC to call the waste company to provide a drain plug.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed a rectangle shape of the wall behind the toilet cut out, and left exposed in the female restroom. PIC stated that the wall hasn't always been exposed like this, and may have been cut out to install water heater. Wall opening needs to be patched up so that the wall is not exposed, or create an access point to get to the lever without the wall being exposed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed hand washing compliance with exception to one food employee who washed their hands, recontaminated them on faucet handles and transition into food preparations. CDI - PIC intervened and instructed employee on proper hand washing practices. Compliance observed for remainer of inspection. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen of back door in disrepair. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live crawling insect on floor in kitchen. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal food containers stacked wet. CDI - Utensils separated to air dry. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets at (1) hot box and (1) reach-in refrigerator. Also observed kitchen hand sink in need of re-caulking. Repair. -0.5-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed inadequate hot water temperatures at 3-compartment, prep sinks and hand washing stations (80 degrees F). PIC contacted owner who spoke with EHS regarding the situation. Plumbing technician arrived onsite during inspection and had begun working on repairs. Facility will remain voluntarily closed until repairs completed. -0.5- ***Verification required to ensure sufficient hot water temperatures have been restored.

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. At beginning of today’s inspection, PIC advised that the water heater tank had been leaking as of early morning. Plumbing specialist contacted and onsite assessing equipment. EHS also observed water leak at prep sink fixture, noted from previous violation. Plumbing technician has also been advised to work on prep sink leak. -1-

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 damaged floor tiles throughout kitchen and damaged walls inside employee restroom and throughout hall way. Observed water leaking from ceiling inside of employee restroom due to water heater tank malfuntioning. Repair. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed food employee filling food container with water at hand washing sink. CDI by instruction. Compliance achieved by use of prep sink. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at kitchen hand washing sink. CDI - Hand washing guidance provided to facility during today’s inspection. -1-

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 no pull date on container of pinto beans thawing inside of the walk-in cooler. CDI - PIC added today’s date as pull date. -0- 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.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed 1 sanitizer bucket testing over 200 PPM chlorine. CDI - Sanitizer diluted to required concentration. -1-

4-501.11 Maintain equipment in good repair. Observed damaged gaskets at (1) hot box and (1) reach-in refrigerator. Repair. -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 cleaning needed on non-food contact surfaces inside of Pepsi refrigeration. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink and 3-compartment sink fixtures. Repair. -0-

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed a large knife stored inside of a cardboard box containing unwashed plantains. PIC stated that plantains are washed before they are cut but the same knife in which are stored lying with the unwashed plantains are used to cut the freshly washed plantains. CDI-PIC placed knife at 3 compartment sink to be cleaned. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 spray bottles of sanitizer stored at hand sink. CDI-PIC relocated sanitizer bottles to chemical storage area.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 employee water bottles and foods stored with facility food items in back reach in cooler and employee half and half stored at front reach in cooler. -REPEAT VIOLATION-

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 empanada mix cooling in walk in cooler and not meeting cooling rate (fever to temperature chart). PIC stated chicken empanada mix was recently cooked and placed into walk in cooler around 1pm at 2:50pm item was not observed at 70F. CDI-PIC reheated chicken empanada mixture and placed in hot box for hot holding. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken empanada mix cooling with plastic wrap in walk in cooler and not meeting the cooling rate. CDI-Plastic wrap was removed for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in dining area and kitchen. -REPEAT VIOLATION-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 badly worn cutting boards stored clean with deep groves and brown discoloration. CDI-PIC discarded 2 cutting boards.

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 cleaning needed for shelving at dry storage rack, walk in cooler shelving and walk in freezer shelving with food debris and grease.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on floors throughout kitchen with food debris and sauce build up, specifically behind and under equipment and shelving. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottles stored with facility food items in reach in cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed food employee filling container at hand washing sink. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - - Observed food employee handle soiled equipment at 3 compartment sink then proceed to handle clean equipment without changing gloves and washing hands after changing tasks. CDI, employee removed gloves and washed hands.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed cutting board and pans not sanitized after cleaning. CDI, 3 compartment sink set up and equipment relocated for cleaning. Proper use and set up discussed with staff. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several container of rice hot held below 135 degrees F and potatoes hot held below 135 degrees F. CDI, foods reheated to 165 degrees F or greater. See temperature observation chart. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several containers of empanadas with date of preparation of 5/24 a pan of macaroni with date of preparation of 5/22 and container of cabbage with date of preparation of 5/24. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 1 sanitizer bottle testing over 200ppm chlorine. CDI, sanitizer diluted to required concentration. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in dining area and kitchen.

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 empanada with preparation date of 3/3. CDI, empanada voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer bucket testing over 200ppm chlorine. CDI, sanitizer refilled to required concentration.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed frozen meat recently removed from freezer according to PIC on shef to thaw in kitchen. CDI, food relocated to walk in cooler to thaw.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep tables.

3-302.15 Wash fruits and vegetables prior to use. Observed bananas to begin prep and cutting but not washed prior to preparation.

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. - REPEAT - Observed multiple unlabeled working containers of spices and condiments. - CDI - PIC labeled all containers lacking labels.

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 hot water at 3 compartment sink only reach 105F. Detergent manufacturer label does not indicate a specific water temperature requirement; it only states “hot water” should be used. Therefore, 110F water required at 3 compartment sink. - VR - Verification required within 10 days to ensure 3 compartment sink can maintain 110F.

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. - REPEAT - Observed baseboards peeling off from wall. Attach baseboards to walls. - NOTE: Significant repairs noted throughout facility. Ongoing repairs still occurring. PIC stated baseboards will be reattached once repairs are completed. Point deduction reduced to half. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed excess equipment and construction materials lining hallway in back and blocking part of dining room area. Ensure all excess equipment and construction materials are removed in a timely manner.

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. - Continued noncompliance observed with cold holding, cooling, and cooling methods. - VR - Verification required within 10 days to implement risk control plan (RCP).

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. - REPEAT - Observed oxtail and pepper steak not reach 70F within 2 hour required parameter. - CDI - PIC voluntarily discarded oxtail and pepper steak.

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. - REPEAT - Observed collards holding below 135F in hot box (see temperature chart). - CDI - PIC reheated collards to above 165F.

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 ambient temperature as well as TCS items holding above 41F in walk in freezer and cooler (see temperature chart). - CDI - PIC moved lettuce and shredded cheese from walk in cooler to a reach in cooler to continue cooling. PIC voluntarily discarded ground beef, lamb, and chicken from walk in freezer. PIC stated maintenance will be conducted on walk in units. EHS will follow up on walk in units at risk control plan meeting.

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. - REPEAT - Observed ground beef in walk in freezer lacking a date mark/label. - CDI - PIC voluntarily discarded ground beef.

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 pinto beans, pepper steak, oxtail, and jerk chicken cooling at ambient temperature on prep table upon arrival. - CDI - PIC moved food items to reach in cooler to continue cooling process.

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 unlabeled working containers of spices.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed multiple crawling insects in kitchen area. Work with a licensed pest control operator to address issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed clean dishes stacked wet. Allow dishes to air dry before stacking.

4-501.11 Maintain equipment in good repair. - Observed gasket of walk in freezer to be damaged. Repair or replace gasket. Observed ambient temperature of walk in cooler and freezer to be above 41F during entire inspection. EHS recommends fixing air conditioner in establishment to prevent ambient air of over 90F constantly entering the equipment when doors are opened. Lower ambient air temperatures will allow the refrigeration units to not have to work as hard to maintain 41F.

5-501.17 Provide a covered waste bin in female restrooms. - REPEAT - Observed shared employee restroom without covered trash can.

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. - REPEAT - Observed damaged and missing floor tiles and coving throughout establishment. Observed vent covers and ceiling tiles in disrepair and missing throughout establishment. Observed holes and damaged drywall and coving throughout establishment. Observed rusted vent covers throughout establishment. Repair or replace all issues mentioned above. 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. - REPEAT - Observed stained ceiling tiles throughout establishment. Observed accumulation of dust on heat/ac vent covers. Observed accumulation of food debris and food residue on floors, walls, and ceiling throughout establishment. Increase cleaning frequency to avoid build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - REPEAT - Observed overhead lighting fixtures in back kitchen area not shielded or provided with shatter-resistant bulbs. Contact Health Department if you have questions about materials to be used. 6-303.11 Provide required lighting intensity. - REPEAT - Observed inadequate lighting intensity throughout entire establishment. The following foot candles were observed at the following areas throughout the facility: 11 foot candles at prep table and 5 foot candles at 3 compartment sink area. Many broken lights observed throughout facility. Replace all broken lights.

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 only flyer for employee health during inspection. PIC was unable to name any symptoms or illness relating to food borne illness. CDI: EHS email employee health policy.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef being stored over cooked pinto beans in walk in. CDI: PIC rearranged storage order.

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 cooked chicken and lamb in reach in cooler above 41F. PIC stated items were cooked last night around 10. CDI: PIC voluntarily discarded items.

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 multiple items in hot well below 135F (see chart) CDI: PIC reheated items to above 165F before placing back into hot wells.

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 cooked chicken, lamb and cut lettuce in reach in coolers with out dates. CDI: PIC voluntarily discarded the chicken and lamb due to missing cooling window. PIC placed correct label on lettuce.

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 . -REPEAT- Observed cooked lamb and chicken in reach in cooler tightly wrapped. CDI: PIC voluntarily discarded items due to missing the cooling window. Observed pinto beans tightly wrapped and raw chicken in walk in with lids while in the cooling process. CDI: PIC uncovered items to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed small crawling insects in kitchen area. Work with a licensed pest control operator to address issue.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting and peeling carrots with out washing them first. CDI: food employee washed carrots.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed clean dishes stacked wet. Allow dishes to air dry before stacking.

5-501.17 Provide a covered waste bin in female restrooms. Observed shared employee restroom without covered trash can.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors open, Informed PIC to keep doors closed when not in use. CDI: PIC closed 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. - REPEAT - Observed damaged and missing floor tiles and coving throughout establishment. Observed vent covers and ceiling tiles in disrepair and missing throughout establishment. Observed holes and damaged drywall and coving throughout establishment. Observed rusted vent covers throughout establishment. Repair or replace all issues mentioned above. 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. - REPEAT - Observed stained ceiling tiles throughout establishment. Observed accumulation of dust on heat/ac vent covers. Observed accumulation of food debris and food residue on floors, walls, and ceiling throughout establishment. Increase cleaning frequency to avoid build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - REPEAT - Observed overhead lighting fixtures in back kitchen area not shielded or provided with shatter-resistant bulbs. Contact Health Department if you have questions about materials to be used. 6-303.11 Provide required lighting intensity. - Observed inadequate lighting intensity throughout entire establishment. The following foot candles were observed at the following areas throughout the facility: 11 foot candles at prep table and 5 foot candles at 3 compartment sink area. Many broken lights observed throughout facility. Replace all broken lights.

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 lamb, chicken, cooked pasta, and beans holding above 41F in walk in cooler (see temperature chart). All items were dated for 3/29 or before. PIC voluntarily discarded all items. - VR - Verification required within 3 days to ensure proper cold holding in 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 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 prepped chicken cooling in walk in freezer while tightly covered. CDI - EHS discussed proper cooling methods with PIC. Chicken was loosely covered and observed to meet required cooling parameters.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed small flies in kitchen area. Work with a licensed pest control operator to address issue.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry before stacking.

4-501.11 Maintain equipment in good repair. - Observed gasket of walk in freezer to be damaged. Repair or replace gasket.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. - Observed wash bay dirty while active dishwashing occurring. - CDI - EHS educated employee and PIC on need to maintain wash solution clean. Bay was emptied and refilled. 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 water temp to be 85F while active dishwashing was occurring. Detergent did not specify required minimum temperature of water. - CDI - EHS educated employee and PIC on need to maintain 110F while washing dishes. Bay was emptied and refilled with water of 120F.

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. - REPEAT - Observed damaged and missing floor tiles and coving throughout establishment. Observed vent covers and ceiling tiles in disrepair and missing throughout establishment. Observed holes and damaged drywall and coving throughout establishment. Observed rusted vent covers throughout establishment. Repair or replace all issues mentioned above. 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. - REPEAT - Observed stained ceiling tiles throughout establishment. Observed accumulation of dust on heat/ac vent covers. Observed accumulation of food debris and food residue on floors, walls, and ceiling throughout establishment. Increase cleaning frequency to avoid build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - REPEAT - Observed overhead lighting fixtures in back kitchen area not shielded or provided with shatter-resistant bulbs. For a third time, PIC stated kitchen remodel of floors, walls, and ceiling is occurring soon. Contact Health Department if you have questions about materials to be used. 6-303.11 Provide required lighting intensity. - Observed inadequate lighting intensity throughout entire establishment. The following foot candles were observed at the following areas throughout the facility: 8-17 foot candles at prep table, 4-7 foot candles at 3 compartment sink area, 14-20 foot candles at stove, 0-3 foot candles in walk in cooler, 3-4 foot candles near walk in freezer, and 21-43 foot candles at hot hold serving line. Many broken lights observed throughout facility. Replace all broken lights.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and emailed PIC link to the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and emailed PIC the link to access the state’s example written procedure. EHS identified the form to PIC during exit interview. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 two food employees exit building to throw away trash then re-enter buildin, and begin handling clean equipment and utensils without washing their hands. CDI- EHS educated both employees, including PIC, on when to wash and proper hand washing procedures. Both employees properly rewashed their hands.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap between rear door and floor that could allow entry of insects and rodents. Gap is present even when the back door and screen door are closed. Eliminate gap. REPEAT Observed back door and screen door completely opened at the beginning of the inspection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in different areas of the establishment. Work with a licensed pest control operator to address issue.

5-205.15 Maintain a plumbing system in good repair. Observed sewage (greywater) back up generated from front counter handsink. When faucet is turned on water backs up on the floor of the kitchen. Per PIC and owner, they noticed the issue on Thursday, December 16th. They had a plumber come out the same day, but they were unable to repair the issue and stated they will comeback today (12-17). Owner did not know when the plumber was to return today. Plumber arrived on site during inspection, but was unable to fix issue while EHS was present. Verification visit no later than 12/21 to confirm plumbing issue with front counter handsink has been resolved. Observed the kitchen area handsink (only handsink in the kitchen) with low pressure. Hot water appeared sufficient during inspection. Repair low pressure issue. Plumber arrived during inspection and had to leave to get a part from Home Depot to fix the pressure issue. Repair was not completed prior to EHS exit. Due to both issues described above not being repaired prior to EHS leaving establishment, owner elected to voluntarily close until plumbing issues are corrected. EHS explained to owner that establishment can reopen if the kitchen handsink water pressure is restored to a functioning level. MCHD will need to confirm repair prior to reopening. The greywater back up will need to be corrected no later than Monday, December 21, 2021.

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 damaged and missing floor tiles and coving throughout establishment. Observed vent covers and ceiling tiles in disrepair and missing throughout establishment. Observed holes and damaged drywall and coving throughout establishment. Observed rusted vent covers throughout establishment. Repair or replace all issues mentioned above. Observed restroom door and screen door in disrepair. Replace damaged restroom door and screen door. 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 stained ceiling tiles throughout establishment. Observed accumulation of dust on heat/ac vent covers. Observed accumulation of food debris and food residue on floors, walls, and ceiling throughout establishment. Increase cleaning frequency to avoid build up

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed overhead lighting fixtures in back kitchen area not shielded or provided with shatter-resistant bulbs. For a second time, PIC stated kitchen remodel of floors, walls, and ceiling is soon. REPEAT Contact Health Department if you have questions about materials to be used.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC and food employee unable to produce or explain the facility’s foodborne illness policy. Both employees were unable to tell EHS the five reportable foodborne illnesses and five foodborne symptoms. EHS provided PIC with employee health policy poster and acknowledgement form in English and Spanish. Verification visit no later than 10/07 to verify PIC and employees have reviewed the policy.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above vegetables in walk-in cooler. Observed uncooked and non-frozen mac-n-cheese made with raw shelled eggs stored above cooked proteins in reach-in freezer. CDI: PIC properly rearranged storage order in both units. Storage poster provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked cod fish and vegetable container hot holding on top of hot hold cabinet below 135F. CDI:PIC stated item was mistakenly left out of the hot hold unit for less than 1 hour. PIC rapidly reheated food items on stove to 200F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a box of individual packaged bags of cut collard greens stored in walk-in cooler above 41F. Per PIC, the item were delivered by US Foods today at 1:30 PM. She stated items were placed directly into the walk-in cooler along with the raw shelled eggs. CDI: PIC voluntarily discarded the collard greens. EHS discussed the importance of checking receiving temperature of all TCS food items and rejecting food items not in temperature.

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 five containers of uncooked Mac-n-cheese stored in reach-in freezer double wrapped (plastic wrap and aluminum foil) while ambient cooling. CDI-PIC removed wrapping to allow products to quickly cool. EHS discussed proper cooling parameters and methods. If this violation continues, EHS may require a risk control plan for cooling or take permit action. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap between rear door and floor that could allow entry of insects and rodents. Gap is present even when the back door and screen door are closed. Eliminate gap.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple boxes of plastic cups and plastic containers stored on floor in upstairs office/storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.e Observed solid build up throughout facility including reach-in coolers, reach-in freezers, and walk-in coolers. Increase cleaning frequency to avoid build up. 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 damaged and missing floor tiles throughout back kitchen area. Observed vent covers and ceiling tiles in disrepair throughout kitchen area. Observed holes and damaged drywall and coving through kitchen and restroom areas. Repair all issues. 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 stained ceiling tiles throughout kitchen area. Observed accumulation of dust on vent covers throughout facility. Increase cleaning frequency to avoid build up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed overhead lighting fixtures in back kitchen area not shielded or provided with shatter-resistant bulbs. PIC stated kitchen remodel of floors, walls, and ceiling is soon.

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. CDI, portions reduced and placed in freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed oxtail hot holding at 130F. PIC states oxtail was cooked this morning at 10AM. CDI, item reheated to 165F.

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 marinated chicken cooling in tightly packed covered container. PIC states chicken was placed in freezer around 11:45-12PM. CDI, portions reduced and placed in freezer.

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 plastic container being used to scoop out rice. CDI, item discarded by PIC.

Repeat: 4-501.11 Maintain equipment in good repair. Observed cracked plastic on door of hot holding cabinet near hand wash sink. Need repaired.

Repeat: 4-602.13 Nonfood Contact Surfaces - C Observed foods debris in corner of walk in cooler. Need cleaning.

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 broken/missing floor tile in back kitchen area. Observed ceiling tiles that are a hanging, broken, stained black throughout kitchen area. Observed holes in drywall of employee and guest restrooms. Need repaired. PIC states facility is due for remodeling at the beginning of July.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked goat and macaroni and cheese at temperature above 41F. PIC states foods were cooked yesterday afternoon and placed in walk in to cool overnight. 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 macaroni and cheese and cooked goat cooling in containers with lids on overnight. Observed beans cooked this morning at 9 cooling in containers that were covered with Saran Wrap and lid. Observed no temperature change after 30 minutes. PIC states employees have been educated on cooling methods and should know how to cool. CDI, macaroni and cheese discarded by PIC. Beans uncovered and stirred.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on counter.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed cracked plastic on door of hot hold cabinet near hand wash sink. Need repaired/replaced.

4-602.13 Nonfood Contact Surfaces - C Observed old food debris and soiled shelving in walk in cooler. Need cleaning.

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 broken/missing floor tile in back kitchen area. Observed broken ceiling tiles that are a hanging, broken, stained black throughout kitchen area. Need cleaning/repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink at front with only hot water. Water temperature at 125F, too hot for washing hands for 15 sec. PIC states repair service already made to fix cold water at hand wash sink. Verification Required.

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 diced tomato and oxtail cooling at a slow rate (o degrees/min and .08 degrees/min respectively). PIC states foods were cooked/prepared at 1PM. EHS observed both foods covered and cooling in deep containers. CDI, PIC uncovered foods and placed them in shallow containers. Tomato reached 41F by end of inspection. Oxtail temperature at 50F by end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and turkey hot holding below 135F. CDI, PIC reheated foods to 165F by end of inspection.

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 tomato and oxtail cooling in tightly wrapped and deep containers. EHS explained to PIC different methods for cooling, including using active stirring during cooling, using shallow pans, and uncovering foods when cooling. CDI, foods were placed in shallow pans, uncovered, and placed in freezer to cool.

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

5-501.114 Ensure drain plug on dumpster, waste containers is in place. Observed no drain plug at dumpster.

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 broken and missing tile in back area of kitchen. Observed burned out light bulbs in hood. Observed stained and broken ceiling tiles that are hanging, stained black, and need replacing throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed labels for food remaining on pans stacked and stored as clean. CDI: Labels removed and pans rewashed. REPEAT VIOLATION Previous violation corrected.

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 cheese, salad, and tomatoes from food truck yesterday that did not cool to 41F. EHS A. Denicola stated that food truck cold food is held on TPHC and shall be discarded after service. CDI: Food voluntarily discarded. Observed rice in a deep, covered pan from yesterday cooling in reach in. CDI: Rice voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in deep, covered container in a reach in unit. CDI: Rice voluntarily discarded. Observed food truck Observed chicken cooling in a reach in unit. CDI: Product relocated to walk in freezer for cooling. No cooling should be done in reach in coolers. Reach in freezers may be used if necessary.

3-501.13 Use approved thawing methods. Observed beef thawing in a container of standing water. CDI: Beef was thawed under running water and immediately moved to prep. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked pans stored as clean. Facility does not have adequate drying space. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pieces of cooking equipment with grease and residue build up. Observed shelving In reach in coolers with build up. REPEAT VIOLATION

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring and walls throughout facility are not smooth and easily cleanable. Observed some damaged ceiling tiles and ceiling tiles that have fallen in. Observed some microbial build up on walls around spice storage where wall has gotten wet and swelled. These areas are no longer cleanable and can be pest harborage based on the holes and deteriorated areas. Flooring is holding water as well due to not being graded to drain, and missing tiles. REPEAT VIOLATION

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee not wash hands after handling raw beef. CDI-The employee was stopped and instructed to wash hands. The employee properly washed their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on several pans that were stored on the clean equipment rack. CDI-Pans seen with buildup were moved to the 3-compartment sink for washing, rinsing, and sanitizing. *More training is needed on cleaning and sanitizing of equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mandu, catfish, and cooked broccoli hot holding below 135F in the hot hold box. CDI-All items were moved to the stove for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, chopped cabbage, chopped lettuce, and spring mix stored in the walk in cooler cold holding above 41F. The manager explained that only vegetables and bread are kept in the walk in cooler and there should not be any potentially hazardous product in there. CDI-The items had been chopped this morning and were moved to the reach in coolers. The manager will also immediately cook the cabbage upon chopping. REPEAT. *Points kept the same due to majority of the items in the walk in were not potentially hazardous and training was provided on what needed cold holding.

3-501.13 Use approved thawing methods. Observed tilapia thawing in a bowl of water on the prep counter. CDI-The tilapia was drained and placed into the cooler until needed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a damaged screen door propped open in the back of the kitchen. CDI-The door was closed but still needs repair to adequately keep pests from entering the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee storing dirty pans on top and next to cleaned pans on the shelving. CDI-All of the dirty equipment were moved away from the clean shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the hoodvents and cooking equipment throughout the facility. A thorough cleaning is needed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking to the faucets at the 3-compartment sink. Have repaired.

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 ceiling tiles/ceiling vents in poor repair. They are no longer easily smooth and cleanable. Have replaced. Observed damaged floor tiles throughout the facility. Have repaired/replaced. 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 cleaning needed throughout the facility. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC left during inspection and PIC, Rosa, certification had expired 4/19. CDI by instruction to ensure certified PIC on site at all hours of food preparation.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their hands after washing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs located over mac and cheese in walk in cooler. Observed ground beef removed from commercial packaging and stored with chicken in tall reach in prep unit. CDI, foods relocated for proper storage.

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 prepared yesterday according to PIC, prepared and held in reach in unit in covered container at 43 degrees F. CDI, chicken voluntarily discarded by PIC. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed raw chicken on shelf at 64 degrees. Observed cut leafy green between 51-57 degrees F in walk in cooler. Observed yuro meat at 52 degrees F in 2 door reach in prep unit. Observed walk in cooler with ambient air temperature of 48 degrees F as indicated by thermocouple. Thermostat observed set at 43 degrees F. Thermostat turned down while on-site. Observed sour cream at 52 degrees F and cheese at 51 degrees F and in unit overnight according to PIC. CDI ,foods voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Thermostat adjusted while present. Visit required to ensure long term compliance and walk in cooler calibrated to hold TCS foods at required temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken prepared and cooling in covered container in 2 door reach in prep unit. Repeat. Some improvement made since previous inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several soiled / wet wiping cloths stored on prep tables.

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 single-service bowl used as scoop in dry food ingredient container.

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard lining shelving in walk in cooler. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed gasket not allowing door of hot hold cabinet to close. Observed walk in cooler not maintaining TCS foods at 41 degrees F and below. Thermostat adjusted while on-site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on outside of storage containers and grease/ residues between cooking equipment. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tile throughout kitchen. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed water accumulating on floor of walk in cooler and kitchen.

6-303.11 Intensity-Lighting - C - Observed several ceiling lights not working under ventilation hood system and kitchen ceiling. 6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed accumulation of grease and oil on ventilation hood system.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cutting raw chicken and then change tasks without handwashing. CDI - PIC instructed handwashing and reminded food employee when to wash hands. -2-

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 goat, ox tails, mac and cheese, rice, beans and other TCS foods cooked and cooled overnight in reach in cooler at 56-63F at beginning of inspection. CDI - PIC voluntarily discarded all TCS foods in reach in cooler. PIC stated night shift will be trained to use walk in cooler and walk in freezer to cool foods overnight by PIC beginning today. -3- 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 food cooling overnight in deep portions in tightly wrapped containers in reach in coolers. CDI - PIC instructed venting wrapped food while cooling and using food thermometer to gauge cooling before leaving for the night. -.5-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard lining shelving in walk in cooler. -0-

4-501.11 Maintain equipment in good repair. Observed broken lids on rice cookers stored under prep table at kitchen entrance. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the outside of storage containers near dish pit. -0-

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 damaged floor tiles at transition to walk in cooler from the kitchen.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed new food employee with the facility for one month unaware of the exclusion and restriction requirements. CDI - Visual learner and decision tree given to PIC. Training took place during inspection. -1.5-

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee submerging hands and part of forearm into raw beef while separating into portion bags. CDI - PIC instructed hand and wrist washing. PIC corrected employee to not submerge exposed skin into food. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked rice and tilapia from previous day cooled overnight at 59F and 47F in reach in cooler. CDI - PIC voluntarily discarded. PIC advised to use walk in cooler and freezer to cool. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in reach in cooler used to cool yellow rice and meat reach in at 43-45F. VR no later than 03/08/2019 to ensure cold holding equipment is holding TCS foods at or below 41F. -0- POINTS NOT DEDUCTED TODAY PER STATE GUIDANCE.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped and packed yellow rice and tilapia cooling in reach in cooler. CDI - PIC voluntarily discarded, loosened wrapping on items cooling at beginning of inspection. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bottled water stored directly on the floor in outside storage and to-go trays stored directly on the floor in upstairs office for restaurant use. -0- POINTS NOT DEDUCTED TODAY AS THIS WAS A DIFFERENT RULE VIOLATION FROM THE LAST INSPECTION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink to the right in kitchen. CDI - PIC cleaned out handsink and educated food employees. -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at front counter. -.5-

4-501.11 Maintain equipment in good repair. Observed velcro closure on hot box on the rear right in the kitchen. Observed hot box to the immediate left inside kitchen not completely closing. Food inside were 137-147F. REPEAT -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.11 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 dusty ceiling near HVAC covers and one HVAC cover bent out of shape. Observed missing ceiling tiles in kitchen. REPEAT -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with certification at beginning of inspection. -2-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over one container of raw oxtails in kitchen reach in to the left at the kitchen entrance. -0-

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 no date marking on cooked patties in walk in near pre-rinse sink nor on gyro opened without date marking. -1.5- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen and insects in outside storage room. -0-

4-501.11 Maintain equipment in good repair. Observed velcro closure used to keep hot box closed. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on hood system. -.5- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed minor leaks at faucet handles on prep sinks and 3-comp sink. -0-

5-402.13 Maintain sanitary sewage system.-P Observed drains backing up during inspection. CDI - PIC cleared drains and EHS advised drain maintenance to clear drains to prevent further backups. -1-

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 HVAC vents bent and falling down over prep table. Observed missing ceiling tile in employee restroom. 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 buildup on the outside of ceiling vents in the kitchen. REPEAT -.5-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wearing one glove going from handling payment to plating food twice without handwashing. CDI - PIC educated employees during the inspection on when to wash hands. Hands were washed. -2-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed kitchen with an ambient air temperature of 86F and dishes left soiled since 7AM. CDI - PIC instructed immediate cleaning of soiled dishes. -1.5- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled serving spoon and ladle stored over clean cooking pan on drying rack dripping on pan. CDI - PIC moved these to 3-comp sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice hot holding in steam well at 119F and in the hot box at 112F. Observed baked chicken and ox tails in hot box at 122F and 117F. CDI - PIC voluntarily discarded. -3- REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes prepared yesterday without date marking. CDI - PIC placed date marking on container during the inspection. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Obseved no hair restraint on two food employees working with food at the beginning of the inspection. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at the cash register. -0- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filter and cup lids stored directly on the floor in the upstairs storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the doors of reach in coolers to the left when entering the kitchen. -0-

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 buildup on ceiling vent over large rewach ins to the left in teh kitchen. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in front serving line and one pan of cooked vegetables in a hot box hot holding below 135F (see chart). CDI- products were reheated to above 165F or discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS food items in a 2-door reach in cooler cold holding above 45F (see chart). CDI- some products were discarded while others were transferred to additional cold holding units for cooling. VR required.

7-201.11 Store toxic materials to avoid contamination. -P Observed chaffing fuel canisters stored above food items on a dry storage shelf near the walk in freezer. CDI- storage rearranged.

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 chopped lettuce cooling in a high volume bag while closed change in temperature from 53F at 11:20AM to 51F at 12:00PM. CDI- product was transferred to a shallow pan and left uncovered to promote faster cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility did not have a thin probe thermometer on site for measuring temperatures of thin food masses. VR required.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of restaurant propped open for entirety of inspection. No insects or other pests were observed in the establishment today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mayonnaise buckets and one sack of onions stored on the floor in the kitchen.

4-501.11 Maintain equipment in good repair. Observed a 2-door reach in cooler with an ambient air temperature of ~51F after several minutes of monitoring. All TCS foods were removed from the unit and transferred to other cold holding units or discarded.

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 several damaged/missing floor tiles around the 3 compartment sink and walk in cooler doorway.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a wiping cloth being stored in the front hand sink. CDI- cloth was removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one pan of raw chicken stored above raw goat in a reach in cooler. CDI- storage rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer compartment of the 3 compartment sink filled with water at 0ppm chlorine concentration PIC indicated the sink was not being used for cleaning/sanitizing equipment during the inspection. CDI- sink was drained.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked macaroni noodles at ~80F in a reach in cooler. The noodles were stored in a large plastic food tub with a lid covering the container. The PIC indicated the noodles were placed into the cooler for cooling around 12:00PM. CDI- product discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of jerk chicken with the top layer of food hot holding below 135F (see chart). CDI- instructed PIC to reheat food to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods in a reach in cooler cold holding above 45F (see chart). CDI- TCS foods in the cooler longer than 4 hours were discarded; other foods were transferred to additional cold holding units. Repair technician on site during inspection to repair unit.

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 macaroni noodles cooling in a high volume, covered container at ~5:00PM. PIC indicated the foods were placed into the reach in cooler to being the cooling process at 12:00PM. CDI- product discarded.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentration. Observed one sanitizer bucket at 0ppm chlorine concentration.

4-501.11 Maintain equipment in good repair. Observed one reach in cooler with an ambient air temperature of ~53F. Repair technician was on site during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged/missing floor tiles in the kitchen near the 3 compartment sink.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed both kitchen handsinks dispensing hot water at ~85F after several minutes of monitoring. VR required.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one pan of raw chicken stored directly above one pan of raw beef in a reach in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on a mixing bowl guard and inside a mixing bowl that was stored clean. CDI- item was set aside for recleaning.

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 stewed cabbage cold holding in a reach in cooler at 48F. PIC indicated the cabbage was prepared and cooled on the previous day and had not been removed from the cooler since yesterday. The cabbage was in a high volume (>3 inches) pan with a plastic cover over it. CDI- product discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut lettuce and cut tomatoes cooling in tightly wrapped, high volume containers in the walk in cooler. The lettuce was 60F at 11:30AM and the tomatoes were 51F at 11:30AM. PIC indicated the products were prepared at 6:00AM. CDI- products 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 stewed cabbage, cut tomatoes, and shredded lettuce cooling in high volume covered containers or bags. Products did not cool within the appropriate amount of time. CDI- products were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the dining area of the facility. Improvements made since last inspection.

4-501.11 Maintain equipment in good repair. Observed a non-functional ice machine on site. Observed a severely torn gasket on the hot box in the kitchen.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water in the facility. All water dispensing from faucets at ~85F after several minutes of monitoring. A plumber was on site during the inspection working to repair the water heater. VR within 10 days.

5-205.15 Maintain a plumbing system in good repair. Observed severe leaking from the bottom of the kitchen handsink. Plumber was on site during inspection for repairs.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to the bottom of the wall/door frame at the back entry way into the kitchen.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed employees fail to wash hands at appropriate times, improperly washing hands, and the walk in cooler not maintaining foods at 45F or lower. CDI- informed PIC of her duties.

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 one employee wash hands then turn off faucet without using a barrier. CDI by instruction. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee change gloves without washing hands in-between. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee washing dishes with single-use gloves on then change to another task without changing gloves. CDI by instruction. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw marinated chicken stored above raw beef in the walk in cooler. CDI- storage rearranged. Failure to correct this violation can result in an 'intent to suspend' being issued on the permit.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine operating at 0ppm chlorine concentration. VR within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the ambient air temperature of the walk in cooler at 55F after several minutes of monitoring. Observed TCS foods such as gyro cones in the cooler at 57F. CDI- products discarded. Facility voluntarily closed.

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

4-501.11 Maintain equipment in good repair. Observed the walk in cooler ambient air temperature at 55F after several minutes of monitoring. Facility voluntarily closed. Instructed PIC not to reopen restaurant until the cooler can maintain foods at 45F or lower.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed visible food debris in the sanitizer solution at the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the clean equipment storage shelving above the 3 compartment sink, on the top of the hot box, and on a floor fan in the kitchen.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee change gloves after handling soiled equipment then switch to marinating raw chicken without washing her hands in-between. CDI by instruction. 2-301.15 Only wash hands in handwashing sink.-PF Observed an employee washing hands in a prep. sink. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed gyro cone (pre cooked) stored in direct contact with raw ground beef in the walk in cooler. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw marinated chicken stored above beef roasts in the walk in cooler. CDI- storage rearranged. Continued failure to correct this violation could result in an intent to suspend the permit being issued.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce mix and 2 pans of potato salad stored in ice baths along the serving line cold holding above 45F (see chart). CDI- lettuce discarded; potato salad was relocated to the reach in cooler for cooling. Minor improvements made to cold holding since last inspection.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed a bottle of digestive health medication stored above foods in a glass front reach in cooler. CDI- storage rearranged.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetables and food buckets stored directly on the floor in the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal containers and plastic food storage bins stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the table underneath the flat top grill and on the top and sides of the rotisserie oven.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the spray hose at the 3 compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bags of onions in direct contact with boxes of raw chicken in the walk in cooler and raw cured fish stored above ready-to-eat gyro cones in the walk in cooler. CDI- storage rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli and collard greens hot holding below 135F on the steam table. CDI- items were reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the walk in cooler cold holding above 45F (see chart).

4-501.11 Maintain equipment in good repair. Observed the walk in cooler with an ambient temperature around 46-50F initially. After adjusting the thermostat the ambient temperature was holding at around ~44F. Instructed PIC to call for repairs if the unit cannot consistently maintain foods below 45F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one white cutting board with heavy scoring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on clean equipment storage racks located near the walk in freezer. Improvements made to cleanliness of non-food contact surfaces since last inspection.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw marinated fish stored over cheese and gyro cones in the walk in cooler and raw marinated chicken stored over goat in the walk in cooler. CDI- storage rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine dispensing chlorine sanitizer at 0ppm. CDI- machine was primed and refilled until it was dispensing chlorine at ~50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried plantains on the hot line hot holding below 135F (see chart). CDI- product was reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed yogurt sauce cold holding on the serving line above 45F and several foods in the walk in cooler cold holding above 45F (see chart). CDI- yogurt sauce was relocated to the reach in cooler for cooling. During the inspection, the walk in coolers ambient air temperature had dropped from 51F at 4:05 down to 43F at 4:50PM. Instructed the PIC to monitor the walk in cooler temperatures and to call for repairs if the cooler could not maintain the foods at 45F or lower.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles not labeled and one bucket containing a bleach and water solution not labeled. CDI- labels were added. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bucket containing bleach and water with a chlorine concentration greater than 200ppm. The PIC indicated the solution was used for cleaning food contact surfaces. CDI- water was added to dilute solution.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf The facility did not have a thin probe thermometer. VR within 10 days. 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a dial stem thermometer reading at 45F while being stored at room temperature. CDI- thermometer was calibrated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths being stored on prep. surfaces while not in use. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer buckets at proper concentrations. Observed one sanitizer bucket with 0ppm chlorine in it.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. The facility did not have a chlorine sanitizing test kit on site today. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the walk in cooler and on a clean equipment storage rack near the walk in freezer.

5-205.15 Maintain a plumbing system in good repair. Observed a spray bar leaking at the prep. sink and a leaking handsink faucet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump container of ice into handwash sink. CDI-Spoke to employee about using another sink for dumping ice.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored above the cabbage and other vegetables. Have eggs stored below vegetable products. Recommend storing on same rack as chicken. CDI- The eggs were moved below the vegetables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in cooler not properly holding product during busy hours of the day. When employees are not continually entering the cooler, the temperatures are good according to PIC. CDI-All meat products were removed and placed into another RI cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of chicken stored on the floor in the walk in cooler. CDI-The containers were placed onto the shelf. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on hoodvents, bottom shelf of prep table near stove, and in walk in cooler. All need thorough cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at prep sink near dishwasher. Needs repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of thorough cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on the floor of the walk in cooler and other foods stored on the floor of the walk in freezer. CDI - Food moved to riser in the freezer and to shelf in the cooler. -1-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned pans with sticker residue present stored on clean rack. Clean these. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips on the lines of cups stored behind the cash register. Keep these protected. CDI - PIC placed in plastic sleeves. -.5-

4-501.11 Maintain equipment in good repair. Observed light out in hood and two prep units not working. PIC stated the light will be replaced in the hood and the out of service prep units will be converted to dry storage and prep tables. -0-

5-402.13 Maintain sanitary sewage system.-P Observed backed up floor drain overflow for half a minute. Maintain drains and grease trap. CDI - PIC restored flow by emptying strainer located in the drain. -1-

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 water damaged wall. Repair and ensure leak inside wall has stopped. 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 buildup on the vent over the hot line. Clean. REPEAT -1-

Observed raw eggs stored over cabbage today- moved to the lower part of the 2 door reach in to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed the sanitizer concentrate out today and 0 ppm being dispensed from the sink. Sanitizer bottle changed out to correct. 4-501.114 Maintain sanitizer at correct concentrations. -P

is Observed chicken broth and empanadas holding at <135F in the hot hold cabinet- both discarded by PIC to correct. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed all foods in the walk in cooler holding at 46-47F today. Moved to 2 door and freezer to start chilling down. Unit began cooling down during inspection. This unit may need to have the temperature turned down so that it can hold through lunch. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed flour, sugar, salt and an unknown powder unlabled today. All labeled during inspection except the unknown substance that was discarded. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed soiled wiping clothes on the counter today. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed unknown spice stored in a grocery bag today- only use food grade bags- discarded today. 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 the sliding glass pepsi cooling with macaroni salad stored in it today and it is only approved for bottled and canned foods or non-potentially hazardous foods. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed build up on the dry good containers and dust build up on the black fan. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed dust build up on the ceiling today. 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.

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 foods cooled overnight found above 45 F. The items were placed in walkin the previous night and were covered before cooled although the items were mostly shallow in shallow pans. The walkin unit appears to be holding foods minimally at 45 F and it appears that cooling parameters cannot be met. Refrigeration service was contacted while on site and instruction for proper cooling was given.

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 which had not met cooling parameters due to tight covering before thorough cooling. Instruction given.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no internal ambient thermometer in walkin and upright. Gave instruction.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and stains.

•4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C Observed slight greasy residue on outside of some pots & pans. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not demonstrating chlorine on multiple washes. Machine was primed and chlorine was detected.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Assure all ready to eat foods which will not be used within 24 hours are date marked for safety. Observed multiple items including grated cheese and gyro meat which was not properly date marked. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Food should be discarded within required time. Observed 2 pans of beans stored in walkin at temperature above 41 F labeled for more than 4 days. Product was discarded.

4-302.12 Food Temperature Measuring Devices - PF Provide calibrated thermometer in each refrigeration unit.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Keep employee personal items away from food contact areas. Observed cell phone on prep table. Removed to area for personal items.

6-301.14 Post a handwash sign at each handsink. Observed restroom without a handwashing sign. Sign provided.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a peeled orange sitting directly on walk-in cooler wire shelf. Orange discarded. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cod fish stored over broccoli and onions in the walk-in cooler. Cod fish relocated to a different shelf.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed spatula dropped on the floor, picked up and placed back on clean work surface, Spatula was run through the dish machine and work surface was sanitized. Also noted some build up on the plastic ice scoop handle and white plastic mandolin slicer. Items moved to dish area for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 1/4 pan of cooked oxtail 60F on prep table. Item was returned to the walk-in cooler because it was not needed at this time. Don't leave food out for unnecessary periods.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Victory Bay Sanitizer bottle at 400 ppm. Sanitizer bottle was emptied and refilled at the 3 comp sink dispenser at 200 ppm. The bottle was filled from the dispenser in the chemical room. The dispenser at the 3 comp sink was measuring 200 ppm. Have chemical room dispenser checked for proper concentration. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Ibuprofen and herbal supplement bottles on a shelf over food prep table in kitchen. Items relocated to upstairs office.

6-501.19 Closing Toilet Room Doors - C Observed no self closer on rear restroom door.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink at the front service area be mising the hot water knob. -RVR Repair the knob.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw ground beef stored in the same metal container as raw whole beef. Even though the items are packaged, do not store them in the same container. Observed raw meat set on a sink drainboard in a bowl. Observed dry beans in the basin of the same sink at the same time. Do not have raw meat and vegetable products at the sink at the same time. -CDI Items were moved to proper storage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken to be at 108F-109F in hot holding. -CDI Items were removed for reheating. Keep all hot foods on at 135F or higher.

3-501.19 Time as a Public Health Control - P,PF Facility manager stated that cut leafy greens, cut tomatoes, and chicken empanadas were being held on Time as a Public Health Control. This is allowed, but there must be an instruction sheet created stating how the items are timed, labeled, held, and disposed of. The items must also be give their own time labels or timers so that it is clear what food items has been held for what time. -CDI Manager was advised of the requirement to have a clear, written system.

7-102.11 Common Name-Working Containers - PF Observed a bottle labeled as sanitizer to be holding some type of cleaner, not an approved sanitizer. -CDI Fluid was discarded.

3-307.11 Miscellaneous Sources of Contamination - C Observed open dry goods foods (grits, pasta, beans, etc.) to be stored in bags tied shut or left open and exposed. Open dry goods foods shall stored in containers with lids or in bags with resealable closures.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensils without handles to be left in containers of food items. Utensils with handles can be left in the containers with the handles up, but do not use utensils with no handles to scoop the food. Only use utensils with handles.

6-501.19 Closing Toilet Room Doors - C Observed the bathroom doors not self closing. Make the doors self closing.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed pasta salad, potato salad, cut tomato, and cut leafy greens to be above 45F in cold holding. Items are listed in temp log. -CDI Items were removed from the sale line for cooling.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken to be at 105F and 120F in hot holding. This is not a safe temperature. Items must be 135F or higher in hot holding. -CDI Items were removed for reheating.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed pre-cooked meats not date marked in one container, and date marked at 4/26/14 on a second container. These items must be properly date marked and may only be kept for 7 days at 41F or less, or for 4 days at 45F or less, counting the first day of preparation/opening as day one. This must be done even if the items are going to be reheated. -CDI C. Elmore directed the items be discarded.

3-307.11 Miscellaneous Sources of Contamination - C Observed trash bags used to store food items. Trash bags are not made to food safe standards. Do not store food in trash bags, use bags intended for food use.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked metal pans. Do not wet stack or towel dry items. Items must air dry.

6-501.19 Closing Toilet Room Doors - C Observed the bathroom doors not self closing. Make the doors self closing.

6-202.11 Light Bulbs, Protective Shielding - C Observed unshielded light in a stand-up cooler. Properly shield lights or provide shatter-proof bulbs in food storage areas.

2-102.12 Certified Food Protection Manager - C The PIC does not have approved food safety training. This is required and is now a possible 2 point deduction.

3-302. .11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed improperly stored raw chicken over lower cook temperature items. -CDI raw items were moved to proper storage. Always store raw meats according to the proper cook temperature.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked chicken product dated on 12/24/13 to still be present on 1/2/14. This item was discarded. Always properly date mark and discard items.

3-501.15 Cooling Methods - PF Observed cut leafy vegetables, cut tomatos, pasta salad, and potato salad to be on the serving live above 45F. This is not a proper cooling method. Cool the items to 45F or less and then cold hold them at the serving line at 45F. -CDI The items were placed in a cooler. -CDI

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed unlabeled bin of salt. Labels all such foods in storage.

3-307.11 Miscellaneous Sources of Contamination - C Observed open dry goods foods (sugar, pasta, panko) to exposed. Store open dry goods foods in containers with lids or in bags with resealable closures.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth to be set on a table at the time of arrival. Keep all in-use wiping cloths in containers of proper santiizer and keep the containers of sanitizer up off of the floor.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed an ice scoop with handle covered by ice in the ice machine. Observed a scoop with no handle in the salt. Always use utensils with handles to dispense food and also keep the handles up out of the food.