ANITA'S MEXICAN GRILL

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked metal containers. Separate to allow proper air drying. (0 pts)

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 accumulation of residue on wire shelves adjacent to the grill and fryer station. Increase cleaning frequency. (0.5 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed residue on some of the walls in the facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed base tiles coming off or missing throughout the facility on the bottom of the FRP walling. Repair necessary items. (0.5 pts) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed residue on some of the walls in the facility. Increase cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Knives being stored as clean on a magnetic knife surface with residue on the blades. -CDI- Knives were removed and placed to wash. Due to severity, points not escalated. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on wire shelves in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a portion of the blade of an in use knife wrapped in duck tape. -CDI- Employee voluntarily discarded the knife. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked ground beef and cooked al pastor without date marks. PIC stated that all items were cooked/prepped the day before. -CDI- PIC correctly labeled the necessary food item. Facility was allowed to keep the food items. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of salt without label. -CDI- PIC labeled the container of salt. Due to this being the only item without a label, no points taken. (0 pts)

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 wire racks throughout the facility soiled with food debris/residue. Increase cleaning frequency. REPEAT*** (0.5 pts)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflow prevention device on mop sink faucet with a hose attached. VERIFICATION REQUIRED*** (1 pt)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored above RTE food items in the WIC. Relocate employee food items to bottom shelf away from customer food items. (0.5 pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the kitchen handwash sink to not be provided with paper towels at the time of the inspection. CDI - PIC stated they ran out of rolls of paper towels. PIC placed a stack of napkins at handwash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the food contact surfaces of the blenders stored as clean on the lower prep shelf at the cookline to be accumulated in food debris. CDI - Items placed in 3 compartment sink to be W/R/S. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle beneath the prep sink that was not labeled as to its contents. CDI - Labeled spray bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed 2 bottles of household pesticides, not approved for commercial use, in the dry storage room. CDI - Voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a case of ground beef to be stored directly on the floor of the WIF. - Observed cases of soda stored on the floor of the dry storage room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of metal insert containers wet nested on the racks above the 3 compartment sink.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single service plastic chicken bouillon containers being reused throughout the facility. - Observed cardboard being reused on the wire storage rack across from the cookline.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board to have deep yellow/green staining. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the wire storage racks across from the cookline and the can storage rack to be covered in an accumulation of food debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed both dumpsters to have the lids open at the time of the inspection. REPEAT. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed the drain plug to the cardboard dumpster to be broken/partially missing. REPEAT. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed a large buildup of garbage, debris, and litter to be in the dumpster enclosure. 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 a missing ceiling tile in the dry storage room. 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 the ceiling tiles throughout the facility to be covered in yellow staining. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed 2 propane tanks in the facilities kitchen. One was observed in use, hooked up to a single burner and the other was observed not in use in dry storage. These items are not approved to be used inside the facility kitchen and must be stored according to the manufacturers instructions. CDI - PIC unhooked in use propane tank and removed both tanks from inside the facility.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. - Observed a single burner hooked up to a propane tank adjacent the cookline, with the single burner not being underneath the hood system. CDI - PIC unhooked single burner.

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

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed missing items on the TPHC policy. all cold hold items in the prep cooler are held on time. CDI - EJHS provided a policy for prep cooler items.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of medication on top of a prep cooler. CDI - Item was removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a deeply stained cutting board.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed open dumpster doors and a broken drain plug. Observed a large amount of waste on the ground around the dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a large crack in the floor next to the grill.

2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands in 3-compartment sink. -CDI- EHS educated food employee on washing hands in handwashing sink and food employee properly washed hands in handwashing sink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sour cream and housemade hot sauce (containing heated peppers) in prep unit above 41F. Refer to temperature chart. Ambient air of unit was observed at 48F. EHS placed thermometer in unit for prolonged amount of time and ambient air was at 41F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 chicken, chorizo, shrimp, carne asada and ground beef with no date marks in WIC. Observed chorizo in prep unit date marked 6/24 (discard 6/30). Observed housemade hot sauce in prep unit with no date mark. Per PIC, items without a date were prepared on Sat. -CDI- PIC properly date marked items and discarded of items past date. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed raw meat prepared today cooling in WIC in a full container with a plastic covering and not cooling within proper cooling parameters. Observed individual salsa containers stacked on top of each other with lids cooling in plastic containers. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and removed coverings. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing techniques and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed food employee washing dishes at 3-compartment sink and return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and not use a barrier to turn off the faucet, thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed ice in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed veggies stored over RTE veggies in WIC. Observed unwashed vegetables stored over RTE shrimp in WIC. -CDI- PIC corrected storage order. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective coverings on mole, chicken broth, burrito sauce and Queso in WIC. -CDI- PIC covered items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit above 41F. Refer to temperature chart. Observed ambient air of unit at 56F. -CDI- PIC voluntarily discarded of all items not prepared today and placed unit on TPHC until repairs can be made. (Top of unit is already on TPHC). **3 DAY VERIFICATION REQUIRED** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf.-/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 poblano pepper in prep unit with no date mark. Observed chicken, housemade chicken broth, burrito sauce (made with tomatoes), shrimp, beef and refried beans in WIC with no date mark. Per PIC, all items were prepared yesterday. -CDI- PIC properly date marked items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P- Observed cut tomatoes, housemade salsas, pico de gallo and other items being placed on TPHC right after prep, without being properly cooled down. -CDI- PIC placed items in WIF to rapidly cool down. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamp on beef, chicken broth and beans being held on time. -CDI- PIC placed proper time stamp on items. **REPEAT** -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on 2 spray bottles. Per PIC, contents of bottle was sanitizer. -CDI- PIC properly labeled items. **REPEAT** -1-

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 items prepared today such as cut lettuce, cut tomatoes and housemade salsas cooling in prep unit (prep unit wasn’t properly functioning). -CDI- EHS educated PIC on proper cooling methods and PIC placed items in freezer to facilitate rapid cooling. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed opened can of tomato paste stored in WIC. 4-501.11 Maintain equipment in good repair. Observed broken door handle at WIC with screwdriver in place. **REPEAT** -0.5-

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 dark buildup on NFCS of drink machine. Increased and more thorough cleaning frequency recommended. -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 missing ceiling tiles near can storage area. Repair or replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in WIC. -0-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of correct quat sanitizer concentration. CDI - EHS reviewed sanitizer testing procedure with PIC. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatillos stored over boiled onions and unwashed avocados stored over sauces in WIC. REPEAT. CDI - PIC rearranged food storage. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed open package of raw scallops stored over plastic bin with beans in WIF. CDI - PIC rearranged food storage. 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. Numerous foods temped in WIC at 44 F. See temp chart. Ambient temperature in cooler was 34 F. CDI - PIC voluntarily discarded all food above 41 F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 beans and spinach cheese dip from 2 days ago in WIF with no date mark. CDI - PIC added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed chip sauce (tomato based) on TPHC without time on whiteboard. CDI - PIC added time to whiteboard. All other items on TPHC had recorded times.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled spray bottle of degreaser under grill. CDI - PIC added label.

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 onions and peppers cooling at an insufficient rate in deep, covered plastic container in WIF. Observed grated cheese cooling at an insufficient rate in overfilled, covered metal pan in WIC. REPEAT. CDI - PIC moved all food, in shallow portions, to uncovered metal pans in WIF. Verification visit within 10 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed tortillas stored on shelf underneath employee items. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed and cut bell peppers in cardboard box previously used as a lid for unwashed tomatoes.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with intact stickers in low reach in cooler at front counter.

4-501.11 Maintain equipment in good repair. Severely deteriorated gasket on top door of hotbox. Replace gasket.

6-303.11 Provide required lighting intensity. 2 foot candles of light intensity measured in WIC. Increase light intensity to at least 10 foot candles.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed bell peppers and avocados stored above RTE Foods in walk-in cooler. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee carrying a frozen raw fish fillet, then begin working with RTE foods before changing gloves and washing hands. CDI- education was performed with employee. Employee changed gloves and washed hands. REPEAT (full points)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large container of grilled onions that were made two days ago according to management. Items was temping at 45 F. Food did not cool within 6 hours. Also, observed a container of refried beans in the walk-in freezer that only cooler 3 F in fifteen minutes. CDI- grilled onions were denatured and discarded into trash. Refried beans were separated and allowed to further cool. -zero- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a large container of grilled onions that were dated, shredded chicken from 10/09. Observed container of refried beans and shredded chicken that were not dated. CDI- product was properly dated. REPEAT (half points due to improvements). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling in large, deep plastic containers not provided proper cooling techniques. CDI- items were separated into shallow pans for proper cooling. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. CDI- watch was removed. -zero-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single-service trays stored across from grill that were not inverted. CDI- trays were inverted.

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. Clean exterior of refrigeration units, grill, hot-holding units, 3-comp sink and shelving in kitchen area. REPEAT (full points).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phons stored along with other single-service items in front counter. -zero-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocado stored over RTE tomatoes, milk and tortillas. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed large pot, knives and container stored as clean with food residue. -CDI- PIC moved dirty dishes to dish pit area to be cleaned. **REPEAT** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in back of restaurant with lots of food splash. Per PIC, microwave is cleaned every other day. Increase cleaning frequency to daily. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee manually ware washing without using a sanitizing step. -CDI- PIC made aware and educated employee on proper procedure and moved items back to dishpit area to be rewashed. -3- 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 refried beans being hot held at 119F. -CDI- PIC reheated beans to 147F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed cooked shrimp and cooked pork in WIC without any date marks. Per PIC, these items were prepared the previous day. -CDI- PIC properly date marked these items. -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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cooked ground beef, shredded cheese and marinated steak cooling in WIC covered with no change in temperature after 30 minutes. -CDI- PIC separated items into smaller containers and uncovered items to facilitate faster cooling. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple buckets of queso, cooked peppers and onions and diced tomatoes stored in WIC and red salsa and mole stored in freezer with no protective covering. -CDI- PIC covered items. -1-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed napkins stored on floor in dry storage area. -CDI- PIC stored items off the floor. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit/cooler not functioning properly being used for storage of non TCS items. Repair or replace. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors open on dumpsters. /5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste outside of dumpsters. Per PIC, these are shared dumpsters. -0-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored in hot holding box and in WIC with retail food items. -CDI- PIC stored these items separately. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several utensils stored as clean with food residue. CDI: items placed at the 3 comp sink to be w/r/s. -1.5-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee cutting ready-to-eat lettuce with bare hands. CDI: EHS intervened and explained to PIC. Lettuce with bare hand contact was voluntarily discarded, employee washed hands, and donned on new pair of gloves. -2-

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 a deep pan of cooked chicken in the hot box at 76F. CDI: chicken reheated to 179F before end of inspection. -1.5-

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 small container of raw fish stored over ready-to-eat foods in the walk in cooler. CDI: raw fish removed to bottom of shelf. -0-

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 a pan of cooked shrimp in the hot holding unit at 123F. CDI: shrimp was reheated to 169F by end of inspection. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of spinach dip and carnitas made on 4/10 in the prep reach in and walk in cooler. CDI: voluntarily discarded. -1.5-

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 a pot of caramelized onions in oil cooling in the prep sink at ambient air temperature of 72F. CDI: PIC reheated onions to 169F by end of inspection. -0.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thermometer available during inspection. VR within 10 days. -0.5-

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 dead light bulbs in the hood. Recommend to replace. -0-

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 facility employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and provided a copy of the updated reporting agreement via email. -0-

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 facility does not have written cleanup procedures for vomit and diarrheal events. CDI: EHS discussed with PIC and provided a copy via email. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pot of cooked onions and oil sitting out at 59F. Per PIC, the pot was waiting to be placed on the stove in the next 20 mins. EHS discussed with PIC on the temperature danger zone for heat treated TCS foods. CDI: pot was placed in the walk in cooler to quickly cool and reached 41F by end of inspection. -1.5-

4-502.13 Single-use and single-service articles cannot be reused. Observed a cardboard box reused as storage for clean and washed onions and bell peppers. PIC Horacio has been advised to rewash the vegetables before using and to move them to a pan. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at kitchen hand sink. Recommend to repair. -0-

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 broth, salsa, sautéed vegetables, carnitas, mule sauce, and salsa verde over 41F in the walk in cooler. EHS and PIC came to a conclusion walk in cooler was set at 40F. CDI: PIC voluntarily discarded the foods and turned the walk in cooler down to 30F. Walk in cooler ambient air temperature was 37F by end of inspection. -1.5-

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 sautéed vegetables, salsa, and chicken broth in deep buckets in the walk in cooler. Observed a deep pan of refried beans in the back of the walk in cooler covered with aluminum foil. Observed mild salsa in a plastic container with tightly closed lid. PIC stated their cooling method sometimes involves the walk in freezer, over ice, or put it in the walk in cooler when moved to a container. EHS suggested to PIC on using ice wands to help cool TCS foods quicker when storing in the deep buckets. CDI: pic voluntarily discarded the foods in the buckets and the pan and vented out the mild salsa and moved into the walk in freezer. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding doors open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -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 wall at the 3 compartment sink with black buildup under the sanitizer dispenser and food splash along the wall. Recommend cleaning as needed. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed knives stored on utensil magnet with debris on the blades and the magnet. CDI- Knives were taken to the 3-comp sink to be washed, rinsed, and sanitized. Knife magnet was washed, rinsed, and sanitized as well.

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 shredded chicken cooling at room temperature. CDI- pan of shredded chicken was placed in the walk-in cooler and allowed to further chill.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stack of single-service trays that were not inverted. CDI- trays were inverted. REPEAT

4-501.11 Maintain equipment in good repair. Repair leaking faucet that 3-comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splash from walls at mop sink and behind prep stations in kitchen areas. Clean floor in corners and under equipment in kitchen area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed veggies stored above ready-to-eat items in walk-in cooler. CDI- items were reversed. (1.5 points).

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed items such as refried beans, queso, and carnitas that were stored in walk-in cooler with no date. PIC stated items were cooked two days ago. CDI- items were denatured and discarded. (1.5 points)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service items stored on the floor near front counter. CDI- boxes were placed on a shelf in storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grill located in kitchen area. Clean faucets at 3-comp sink. Clean shelf under grill in kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored above food prep surface during food prep. CDI- drinks were removed. Employee were informed by PIC on why not to stored drinks on or above food prep surfaces.

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 container of refried beans stored in cooler that had no chance in temperature in 21 minutes of cooling. Beans were stored in deep, plastic container to cool. CDI- Refried beans were 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 deep, plastic container of refried beans there was expected to cool at appropriate time. CDI- Container of refried beans was discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays that were not inverted. Trays are stored near back of facility underneath a wire shelf that holds totoes of vegetables. CDI- Trays were inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of grills, fryers, and refrigeration units in kitchen area.

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. Clean floors under equipment and near drains in facility. Clean splash from walls at mop sink and behind equipment. Clean splash from ceiling tile above 3-comp sink in kitchen area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of steak that was hot-holding at 117 F. PIC stated that the steak was cooked 90 minutes ago. CDI- Steak was reheated to 175 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de galo, shredded cheese, shredded chicken breast, diced tomatoes, and chicken broth that were held above 41 F. CDI- Items were discarded. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed diced tomatoes stored in dry storage area (uncovered) underneath boxes and containers. Observed a food containers stored on the floor of walk-in freezer. CDI- Diced tomatoes were discarded. Food container was placed on a shelf in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air-dry.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service containers that were not inverted while stored. CDI- containers were inverted.

2-102.12 Certified Food Protection Manager - C Paperwork for PIC Certified test has expired. No one else in the facility has passed the test or have current documentation.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed limes stored above ready-to-eat items in walk-in cooler. CDI- Items were reversed. Documentation was given to facility to help employees with storage order. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer at 3-comp sink is registering 0 ppm. It appears that the unit is not dispensing any quat solution. CDI- Facility will switch to chlorine sanitizer until unit is repaired. PIC has called to have dispenser repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of shredded chicken that was stored above 41 F. CDI- Container of Shredded chicekn was discarded.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above Ready-to-eat items in walk-in cooler. CDI- Items were reversed. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Items on hot bar and cold well were not labeled with the proper "time in-time out". CDI- Items that were not labeled properly were discarded into trash.

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 shredded chicken that was cooling in deep, covered containers in walk-in cooler. Shredded chicken was were made this morning according to PIC. CDI- shredded chicken was spread out and allowed to cool uncovered.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single-service trays that were not inverted near prep station. CDI- Trays were inverted.

6-303.11 Intensity-Lighting - C Observed light in walk-in cooler is not working. Walk-in freezer does not currently have a light. Ensure that light bulb is a shatter resistant or shielded. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers stored above open containers of RTE foods in walk-in cooler. CDI- Items were reversed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak and queso stored in hot holding unit that were not 135 F and above. CDI- steak was reheated to 170 F. Queso was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer that were not labeled. CDI- Bottle was labeled during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions stored on the floor in dry storage room. Observed a frozen turkey stored on the floors in walk-in cooler. CDI. Items were removed from the floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Obsered two stacks of single-service trays that were not inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment with some buildup of debris throughout, between equipment, shelving and in cooler. Repeat

6-303.11 Intensity-Lighting - C Observed light in walk-in freezer not working, freezer does not currently have a source of light, Ensure light bulb is shatter resistant or has a shield.

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 fajita mixed vegetables above 45F. PIC stated both foods were prepared more than 24 hours prior to inspection. Foods were placed in 5 gallon buckets to cool. Items did not reach 45F with in 6 hours. CDI, PIC voluntarily discarded foods. 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 foods such as beans without date marks, items cooked more than 24 hour prior to inspection. CDI, items dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked vegetables cooling in tightly covered 5 gallon buckets in walk in cooler since 10/1. Item was placed in walk in cooler to cool more than 24 hours prior to inspection and did not reach 45Fwithin 6 hours. CDI, PIC voluntarily discarded vegetables.

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

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 unsafe materials in use for FCS. Observed ice stored in white plastic grocery bags; in "Thank You" bags.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment with some build up of debris throughout, between equipment, shelving and in coolers.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed a hot plate used to cook pork, observed hot plate not located under hood system. 6-303.11 Intensity-Lighting - C Observed light in walk in freezer not working, freezer does not currently have a source of light. Ensure light bulb replacement is shatter resistant or has a shield.

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. P Observed food employee handle ready to eat foods directly after handling raw chicken, without washing hands between both tasks. CDI, food employee corrected by instruction. Food employee returned to remove gloves and wash hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed queso, and cooked fajita mixed vegetables above 45F. PIC stated both foods were prepared more than 24 hours prior to inspection. Foods were placed in 5 gallon buckets to cool. Items did not reach 45F with in 6 hours. CDI, PIC voluntarily discarded foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in flip top at service line holding temperature above 45F. Foods were placed in the flip top at 11 am. CDI, foods placed on TPHC along with hh unit. Hot holding unit is currently on TPHC. Ensure foods reach 45F before placing on TPHC.

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 foods such as queso, salsa, and cooked vegetables without date marks, items cooked more than 24 hour prior to inspection. CDI, items dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked vegetables, and queso cooling in tightly covered 5 gallon buckets in walk in cooler. Items were placed in walk in cooler to cool more than 24 hours prior to inspection. CDI, PIC voluntarily discarded items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some working containers without identifying label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment with some build up of debris throughout, between equipment and in coolers. Improvement.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on drain board of prep sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef co-mingled with raw fish on sheet pan in walk-in cooler. CDI Raw fish stored separate in approved location.

4-501.11 Maintain equipment in good repair. Observed rusty shelving inside walk-in cooler in need of re-surfacing. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF / ANSI listed can opener in need of replacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (shelving inside walk-in cooler, shelving near grill).

NO POINTS DEDUCTED 6-305.11 6-501.110 Designate and use an area for the orderly storage of employees possessions. Observed employee's personal items not properly stored (clothing stored directly on canned goods rack in back kitchen area).

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit. Observed utensils with old tape wrapped around handles. Utensils taken to dish pit to remove tape and properly wash, rinse and sanitize.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large sealed container of sliced tomaotes inside prep cooler (cooling) not dropping by required temp change. CDI tomatoes placed inside walk-in and opened to properly cool.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of kitchen equipment on cook side, shelving throughout).

6-303.11 Intensity-Lighting - C Observed no light available inside walk-in freezer. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phones stored throughout establishment.

2-301.15 2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands in three compartment sink; CDI employee properly washed hands at hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed taco prep holder (used to help tacos stand up during prepartion) held together with plastic ties that are not easily cleaned and holding debris. Discontinue using plastic ties unless changed daily with new.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (storage rack for holding canned food products).

5-501.17 Provide a covered waste bin/receptacle in female restrooms. Observed no covered receptacle / waste bin in womens restroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw beef stored directly above rice bin inside a large container. CDI raw meats properly stored.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beef and chicken stored on prep surface beside small grill top measuring 108-109F. CDI both reheated and properly hot held. (facility will fill out TPHC form to include these products).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed containers of raw chicken and raw beef stored on ice for cold holding measuring 58F. CDI raw meat containers fully submerged in ice; education given to staff on proper holding procedures when using ice.

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 large sealed container of shredded cheese cooling inside walk-in cooler measuring 67F; CDI cheese transferred into shallow pan and uncovered to facilitate properly cooling. Observed temp dropping at required rate.

Repeat - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple food items inside hot box on front line measuring > 45F (see temp chart). CDI - beef reheated to 170F; queso to 173F; marinara to 185F; refried beans to 165F. Develop risk control plan to ensure hot hold temperatures are being met or implement TPHC (time as public health control). Discussed with PIC steps to take for implementing TPHC. E-mailed copy of TPHC form. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Mutiple food items that had just been prepared and stored inside flip top to cool (see temp chart). CDI - all items removed from cooler and placed either ic ice baths or walk-in cooler to rapid cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans stacked wet on shelf above 3-compartment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed inside hot box chicken broth and rice, inside steam table rice, black beans, and refried beans all < 135F (see temp chart). CDI - all foods were being changed out from lunch and replaced with fresh product over 165F.

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 salsa, pork, and broth inside walk-in without a date. According to PIC these items will be used in 2 days or more. CDI - date placed on products during inspection.

Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth under cutting board and a few on shelf across from cooking station.

General Comment - 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two containers of foam hinged lid containers stored on the floor of kitchen beside stand up reach-in freezer.

General Comment - 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 71F degree wash water. Water was dumped and refilled to 134F.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored on top of non-functioning flip top cooler where prep occurs. CDI - drinks relocated/discarded.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods being cooked and left out at room temp including steak strips, shrimp , and chicken below 135F. CDI - placed back on grill to reheat to 165F and served. Observed refried beans in hot box < 135F. CDI - refried beans reheated to 165F and served. Observed queso and chicken broth stored in hot case < 135F. CDI - queso reheated to 172F and chicken broth to 176F. Suggested using TPHC for foods being cooked and held at room temp during lunch rush. Emailed TPHC form.

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 spinach dip, salsa verde, and refried beans made Saturday 1/2/16 in walk-in without date. Observed milk opened on Saturday in walk-in cooler...no date. Observed pork made on Thursday 12/31 in walk-in without a date. CDI - all items dated properly.

General Comment: 3-501.13 Use approved thawing methods. Observed pork and sauce thawing on drainboard of prep sink improperly.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shredded chicken stored on top shelf of walk-in and refried beans stored on shelf uncovered. Covered during inspection Observed a bucket of chicken broth stored on floor of kitchen while cooling. Bucket removed from floor.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored underneath cutting boards.

General Comment: 4-501.11 Maintain equipment in good repair. Observed non-functioning flip top cooler. PIC reported that cooler needs to be repaired.

General Comment: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid missing to shared dumpster.

Repeat: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed aprons and coats stored on can rack on top and with canned foods.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on cutting board of non-functioning flip top cooler in kitchen. CDI - all drinks discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed salsas and 2 pans of cheese sauce stored in hot hold unit at front counter location < 135F (see temp chart). CDI - salsa reheated to 199F; cheese sauce reheated to 167F. Discussed using TPHC for hot hold items that cannot be maintained at 135F/above.

No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled chemical spray bottles stored in kitchen. CDI - bottles labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored underneath cutting boards and on prep table in the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on drainboard of 3-comp sink.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 75F water. Water dumped and refilled.

6-303.11 Intensity-Lighting - C Provide 10 foot candles of lighting in walk in refrigeration units. Observed no light source in the walk in freezer. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed boxes of cigarettes stored on shelf next to spices and other dry goods. Relocated to the office.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with dried food debris on it and a blender with food debris on the inside of the blending container. CDI- both items were set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sauces in the front glass hot hold case below 135F (see chart). CDI- sauces were all reheated to above 165F (see chart). TPHC documentation provided if facility decides to use time as a public health control.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomato stored at room temperature near the stove (see chart) and raw marinated steak at 48F in an ice bath. CDI- diced tomato placed into ice bath (see chart for cooling) and steak container was placed deeper into the ice bath.

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 refried beans made 5/13 in the walk in cooler without a date, shredded chicken made 5/13 in the walk in cooler without a date, black beans made 2 days prior without a datemark, and pork carnitas made 3 days prior without a datemark. CDI- datemarks added.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle stored below the preparation sink. CDI- label added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 metal containers stored above the 3 compartment sink stacked while wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 stacks of single use Styrofoam trays being stored food contact side up and uncovered.

6-303.11 Intensity-Lighting - C Provide 10 foot candles of lighting in walk in refrigeration units. Observed no light source in the walk in freezer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed serving trays stored in the hand sink nearest the cash register. CDI- trays were relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of burrito sauce and one container of ranchero sauce both below 135F in the glass warming case (see temp. chart) . CDI- both items were discarded.

24-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet above the 3 compartment sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an in use fryer that is not ANSI certified.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed visibly soiled water in the wash, rinse, and sanitize basins of the 3 compartment sink.

6-303.11 Intensity-Lighting - C. Light intensity shall be at least 10 foot candles at a distance of 30 inches above the floor in walk in refrigeration units. Observed a non-functioning light bulb in the walk in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed opened canned beverage being stored next to tortilla chips. Beverage was relocated to the bottom shelf of a prep. table.

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 diced chicken not dated that was made on 9/7 and cheese stuffed peppers made on 9/6 that were not dated. CDI by adding dates to each item. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of white American queso cheese sauce dated 9/2 in the walk in cooler. CDI by discarding.

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 plastic container of salsa cooling in a flip top cooler. CDI by relocating to the walk in cooler for faster cooling.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed in use blender not ANSI certified.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter buildup in the dumpster enclosure.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed a vegetable chopper, vegetable dicer, a coffee dispenser, and several plastic containers over the food preparation sink that are not in use.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust buildup at ventilation above the 3 compartment sink.

2-102.11 Demonstration - C. At least one person shall be on site during all hours of food preparation and be a food protection manager. Observed no PIC on site with ANSI certificate. Facility has until 6/24/2014 to get ANSI certificate before points are deducted.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Store raw foods based on their final cook temperatures. Foods with higher final cook temperatures such as chicken shall be stored below foods with lower final cook temperatures such as pork. Observed marinated chicken being stored next to grill on top of a dry storage rice container. CDI by relocating meats to separate area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Quat sanitizing solution shall have a concentration between 200-400ppm. Observed one sanitizer bucket at 0ppm. CDI by dumping and refilling at proper concentration.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held hot shall be at 135F or higher. Observed several foods in hot holding display case out of temperature (see chart). Each food item was reheated and the chicken broth was discarded.

3-304.14 Wiping Cloths, Use Limitation - C. When not in use, wet wiping cloths shall be stored in sanitizer buckets. Observed 3 wet wiping cloths being stored on counter tops.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Single use items shall be stored at least 6 inches above the floor. Observed cup lids being stored on the floor in a dry storage area.

5-501.113 Covering Receptacles - C. Waste receptacles shall be kept covered with tight fitting lids if kept outside the establishment. Observed both waste receptacle lids open.5-501.115 Maintaining Refuse Areas and Enclosures - C. The waste receptacle enclosure shall be kept clean and free of unnecessary items. Observed trash and leaf litter build up around shared dumpster.

2-102.12 Certified Food Protection ManagerAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site with certification. CDI by instruction, first inspection since transitional permit was issued.

2-401.11 Eating, Drinking, or Using TobaccoGeneral Comment: Employee beverages shall be located so contamination of equipment is prevented. Observed 1 employee beverage on prep table in kitchen. CDI, operator relocated beverage for proper storage.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Raw animal food shall be stored so that cross contamination will not occur. Observed raw beef removed from commercial packaging and stored over ready-to-eat turnover and sauce in walk-in freezer. Observed raw chicken removed from commercial packaging and stored over pork in walk-in freezer. Observed raw pork stored directly next to cooked sliced ham in walk-in freezer. CDI, operator relocated foods for proper storage.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall hot held at 135 degrees F or above. Observed black bean and queso hot holding below 135 degrees F behind front counter. CDI, operator reheated foods.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking General Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. Observed open container of milk not date marked in flip top cooler. Observed cooked beans that operator stated was cooked day before not date marked in walk-in cooler. CDI by instruction, date mark these foods if held for over 24 hours.

3-501.13 Thawing General Comment: Use proper methods to thaw food. Observed bag of shrimp improperly thawing in prep sink. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the PremisesGeneral Comment: Food shall be stored 6 inches off of the ground. Observed 1 box of drink mix stored on ground in storage room.

3-304.14 Wiping Cloths, Use LimitationWiping clothes shall be stored in sanitizer in between uses. Observed several wet wiping cloths on prep surfaces and a wet wiping cloth under cutting board. CDI by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing General Comment: Store clean utensils in a clean, dry area. Observed tongs hanging from shelving above 3 compartment sink and stored against soiled wall. CDI, utensils relocated for cleaning.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGeneral Comment: Ventilation system shall be cleaned so that a discharge and nuisance is prevented. Observed vent in women's restroom starting do accumulate dust.