LA POBLANITA BAR AND GRILL

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 Horchata made with evaporated milk at 70F after being made 4 hours prior to the inspection. -CDI- PIC voluntarily discarded the horchata. EHS observed other cooling practices that were in compliance during inspection. (0 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice at 119F while said to be hot holding. -CDI- PIC voluntarily discarded the rice. (1.5 pts) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, diced tomatoes, sliced tomatoes, and shredded lettuce above 41F while said to be cold holding. PIC stated that it was due to the doors being open during the lunch rush. -CDI- Items were placed on ice in the flip top and successfully reach temperatures as low as 38F by the end of the inspection. Close doors as frequently as possible to help prevent items from rising above 41F. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 date marks on portioned salsa with the date that it was portioned rather than the day that it was made. The portioned salsa was coming form a larger batch. -CDI- PIC date marked the portioned salsa with the correct date marks. (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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an in-use spray bottle filled with bleach with no label. -CDI- Bottle was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed horchata that was cooled in a 5 gallon bucket with the lid on that was not able to reach the appropriate cooling parameters. -CDI- Horchata was voluntarily discarded. EHS and PIC discussed cooling methods for the horchata. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the Raw meat flip top cooler drawers. Also observed torn gasket on the WIC door. REPEAT*** (0.5 pts)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of bleach being stored directly on on prep surface where food was being held. -CDI- PIC relocated the spray bottle to an appropriate location. (1 pt)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of tripe being stored directly on the floor in the WIC. -CDI- An employee immediately placed it on a surface off of the floor. REPEAT*** (1 pt)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked metal containers stored as clean and dried. Separate to allow proper air drying. (0 pts)

4-501.11 Maintain equipment in good repair. Observed slightly torn gaskets on the WIC door. The torn gasket does not seem to be affected the integrity of the unit. Repair gasket when necessary. (0 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors throughout facility causing pooled water in certain areas. Repair floors. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw steak, raw chicken, cooked cactus and other TCS foods in both prep units across from cookline above 41F (see temp chart). CDI-PIC voluntarily discarded items. Room temperature air throughout kitchen varied from 85F-90F. VR within 3 days to check for cold holding status of units. EHS spoke with PIC about filling containers half full in prep units, especially during summer and during rush, which held at 41F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed jalapeño in large metal container on the floor in the back of the kitchen near 3 compartment sink. Food handlers moved on container to shelf off the floor. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large, plastic containers wet stacked under dishmachine.

5-501.17 Provide a covered waste bin in female restrooms. Observed trash cans in women’s restroom without a cover.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink by 3 compartment sink with food residue inside sink. CDI-PIC removed food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pork at 118F on stove. CDI-PIC reheated pork to 183F. PIC stated items on stove are reheated to above 165F and then temperatures on stove are lowered once they have been reheated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw fish, raw shrimp, and raw shelled egg mix used for breading all above 41F (see temp chart). CDI-PIC moved items to WIC to rapidly cool. PIC stated that fish and shrimp were thawed using running water this at 11 am, raw egg mix was remaining outside of prep unit after an order. EHS and PIC discussed proper thawing methods using running water (water not above 70F and to make an ice bath for submerged thawing items as well any items above 41F should be removed from thawing). 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed two large, plastic containers of shredded lettuce in water at 50F and 59F made 2 hours ago and cooked pork in ice bath that cooled 3F/45mins. CDI-PIC drained lettuce and added ice to drop temperature of lettuce and moved cooked pork to WIC to finish cooling. Cold water in prep sink temped at 71F. EHS and PIC discussed active stirring and ensuring food gets moved to WIC quickly to allow for maximum cooling rate. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked tomatoes in large, metal pot resting on floor near 3 compartment sink. PIC moved items on bench off the floor.

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 multiple lunchboxes in WIC above food used for restaurant. PIC moved lunchboxes to bottom shelf inside WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers of salsa (green and orange) in salsa prep top slightly overfilled at 43F. CDI-PIC removed salsa to cool down. EHS spoke with PIC about ensuring that salsas are not filled above container fill line. The rest of the unit was holding as intended. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked ground beef in an ice bath drop from 4F in 50 mins. PIC stated that cooked items start in an ice bath and are moved to WIC to finish off cooling. EHS spoke with PIC about maintaining active stirring of foods in an ice bath to ensure the proper mixture of cold temperatures through the foods that are cooling. CDI-PIC moved container to WIC to finish cooling. REPEAT. Facility has also shown improvement on cooling on prepped ready to eat foods (lettuce, cheese). 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 defrosting WIC fan that had melted ice dripping on top of closed containers of raw chicken. PIC moved shelving from underneath WIC fan and placed call for maintenance, cold holding temperatures unaffected.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one bowl stored in cheese used for elotes. PIC removed bowl.

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 warewashing in 3 compartment sink at 93F. Facilities detergent calls for hot water, but does not list out alternative effective temperature and clean dishes were not greasy or oily to the touch. CDI-Wash basin was drained and refilled.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors around cardboard and trash dumpsters with several birds gathered around dumpsters. PIC closed dumpster doors.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one container of raw beef above cooked cactus in lowboy unit across from stove. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 soaps and shredded cheese prepped on 9/30 that had not reached 41F during day of inspection. CDI-PIC voluntarily discarded 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 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 soaps and shredded cheese in large, covered plastic containers that did not cool TCS to 41F and shredded lettuce slowly cooling in WIC and prep unit and covered metal container of raw chicken prepped that morning cooling in lowboy unit. Shredded lettuce was stored in cold water from prep sink that temped at 74F. EHS and PIC discussed limiting amount of water added to shredded lettuce to avoid significantly increasing the temperature and to use smaller, uncovered metal containers to cool all foods or the use of ice wands, ice as ingredient, or an ice bath in the WIC with active stirring. CDI-PIC voluntarily discarded cooked items and added ice to cool shredded lettuce. 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed waitress use scoop and bare hands when filling chip bowl to bring out to a customer. CDI-EHS informed PIC and PIC provided education and chips were discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed working containers of different tortilla shells without wrappings. PIC added foil to cover containers.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed multiple sauces and salsa dated for 6/5 that’s contain tomatoes or cooked tomatillos and jalapeños. CDI-PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes for prep unit cutting board stored on the board and on shelving in the cookline.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shelled eggs stored in WIC above hotdogs and sliced American cheese. PIC corrected storage order. Repeat. 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 clean plastic lids with date labels still attached. CDI-PIC set them aside at the 3 comp sink to be rewashed. 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 shredded chicken at 123F. CDI-PIC reheated chicken to 195F. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple light panels in kitchen areas with dead insects.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor Observed broths and raw potatoes stored on the ground of WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple sets of metal containers wet stacked in dry equipment 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 missing tiles on kitchen floor in front of grill area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored beside RTE hotdogs and House made chicken broth. Also observed raw bacon stored by RTE Hotdogs. REPEAT. CDI PIC moved items 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash gloved hands. CDI PIC had employee discard gloves and wash hands. 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 Guacamole, Pico, Shredded cheese, cooked rice, cooked corn on the cob, shredded lettuce all 45F- 58F. REPEAT . PIC voluntarily discared food items. PIC will use TPHC until unit is repaired. PIC provided email to EHS from service request stating a repair tech will come out on 9/6 to repair unit. Prep unit ambient reading at 48. Will return to check cold 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 several squeeze bottles without labels. CDI. PIC had employee label bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed Beef stew actively cooling on the floor. CDI PIC had employee moved from floor.REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to go bowls stored facing up, CDI PIC turned bowls facing down

4-501.11 Maintain equipment in good repair. Observed prep unit ambient temp at 46. PIC has a service request in to repair RIC

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 stand water in bottom of RIC. service request sent in to repair unit.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall by dry goods. 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 general cleaning needed in kitchen.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed Raw Chicken and raw eggs stored above tamales and milk inside the WIC. Observed chorizo stored above milk inside the WIC. Observed raw bacon stored above cheese and plantains inside RIC. CDI - PIC rearranged storage order inside the WIC and inside the RIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed build up and food residue on the blade of the can opener. CDI - PIC stated that the can opener will not be in use any longer, can opener was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed chicken stored above 41F inside the WIC. CDI - The chicken was voluntarily discarded by the PIC.

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: 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 . Observed salsa stored inside the RIC at the prep unit with no date label. CDI - PIC stated salsa was prepared the previous day and was labeled properly.

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: 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 . Observed chicken that did not cool at the proper rate, chicken observed in large chunks and stored inside a deep covered pan. CDI - Chicken was 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 food cooliong on the floor near prep tables in the back of kitchen. CDI - PIC removed food from floor. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed multiple scoop handles in contact with food inside prep units. CDI - PIC removed handles from food.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving inside the WIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. CDI 0 Dumpster lid 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. 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 dry wall and absorbent ceiling though out the kitchen. Observed floors throughout the facility with broken tile and absorbent material exposed. Observed hole in dry wall above prep table near storage cabinets.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dishes being actively sanitized in sanitizer with a concentration of 0 ppm in the 3-compartment sink. CDI - Dishes were removed to be rewashed. Sanitizer in sink was replaced with sanitizer at correct concentration.

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 rice held inside the prep unit at 48F. Observed verde and rojo salsa held inside the WIC above 41F. CDI - PIC voluntarily discarded all items held above 41F.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing in reduced oxygen environment inside the WIC and inside the Prep Unit. CDI - PIC removed fish from ROP environment.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open with water hose nozzle. CDI - PIC closed back door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor inside the WIC. CDI - PIC removed food from floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held in sanitizer with a concentration of 0 PPM. CDI - PIC replaced sanitizer solution with solution concentrated at 100 PPM.

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 single use/service items stored uncovered and not inverted. CDI - PIC inverted single service items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT- Observed shelving in WIC & hood system with food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of garbage on the ground around the dumpster area.

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. 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 dry wall and absorbent ceiling though out the kitchen. Observed floors throughout the facility with broken tile and absorbent material exposed. Observed hole in dry wall above prep table near storage cabinets.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee handle raw shrimp, handle utensils and equipment doors, discard gloves, to handle raw beef without a hand wash between glove changes. CDI- Education was provided and ehs observed proper hand washing and glove change.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed two large containers of cut raw chicken stored above whole packaged beef beef packages. CDI- PIC had an employee correct the storage order.

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 green salsa, red salsa, and chunky red salsa above 41F. CDI- PIC voluntarily discarded the items. EHS provided PIC with a TPHC form if needed.

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 . 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 . - REPEAT- Observed hot dogs dated for 8 days and expired yesterday. Observed cut lettuce, rice, green salsa, and red salsa all prepared in days past with a date on a larger container without a date on smaller containers. CDI- PIC voluntarily discarded items.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed frozen fish, according to PIC it’s received frozen, thawed out and sealed in ROP environment.

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 several in use secondary containers of oils and salts on cookline without labels.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - Observed dented can stored with wholesome cans. CDI- PIC voluntarily discarded dented can.

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 several boxes of plastic containers and styrofoam containers stored on the floor in back storage areas near waiter serves station.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT- Observed shelving in wic, hood system, cooking equipment and cold holding equipment on cook line with food debris and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed doors and lids open during the inspection. Observed numerous amounts of litter throughout the waste area in need of cleaning up.

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. 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- 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 dry wall and absorbent ceiling though out the kitchen. Observed floors throughout the facility with broken tile and absorbent material exposed. Observed hard to reach areas in need of cleaning due to grease and food debris build up. Hard to reach areas are floors and walls throughout the facility underneath and behind equipment. Clean hard to reach areas as often as needed to prevent and reduce the build up.

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 plastic containers stored clean with sticker residue on containers. Also observed rusted can opener with food debris. -CDI-PIC removed plastic containers to rewashed sticker reside off as well as removed can opener. -REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 two containers with red and green salsa without date markings. CDI-PIC discarded salsa

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles in contact with sugar, beans, and ice as well as two drink pitchers stored in salsa containers. CDI - Scoops and pitchers were moved out of food. -REPEAT VIOLATION-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on walk in cooler door, gasket, and handle. -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 damage to floor tiles throughout kitchen. Observed hole in wall next to steam table. Observed FRP wall covering not attached next to back door. -REPEAT VIOLATION-. Points not escalated due to improvements and repairs observed.

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 did not have updated EHP forms with nontyphoidal salmonella and updates from the adoption of the 2017 Food code. CDI - EHS provided new Employee Health Agreement forms and reviewed changes with PIC. PIC had appropriate documentation but was confused on updated information and was unable to get Spanish documents during previous inspection. REPEAT.

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 container with food debris on them stored as clean. Observed plate with food debris on it. CDI - Utensils were moved to be cleaned. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3-compartment sink with 50 ppm QAC sanitizer. CDI - Sanitizer was adjusted manually and shall be poured manually until EcoLab arrives to adjust dispenser.

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 peppers and onions at 129 F sitting in bowl above steam table. CDI - Peppers voluntarily discarded.

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 salsa cups sitting on counter above 41F (See temperature log). Observed salsa in flip top at 48, 47 and salsa verde at 50 F. Ambient temperature of the unit was 48 F. CDI - All food was moved to cool in other units and salsa cooler is to be disused or salsa shall be placed only in the top and facility shall use TPHC to maintain compliance. Salsa cups were moved to cool in standing unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soap in container labeled sanitizer. CDI - Soap was dumped out of sanitizer bucket.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed lettuce, cactus, and beef stored on the floor of the WIC. CDI - PIC moved food off the floor.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles in contact with sugar and ice. CDI - Scoops were moved out of food. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked with puddles of water in them. Observed metal pans wet stacked. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed prep unit for salsas with an ambient temperature of 48 F. PIC contacted technician to repair the unit.

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 floor tiles throughout kitchen. Observed hole in wall next to steam table. Observed FRP wall covering not attached next to back door. Observed rust and damage to outside bottom of wall on WIC. REPEAT. Points not escalated due to improvements and repair plan by PIC.

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 did not have updated EHP forms with nontyphoidal salmonella and updates from the adoption of the 2017 Food code. CDI - EHS provided new Employee Health Agreement forms and reviewed changes with PIC. PIC had appropriate documentation but was confused on updated information and was unable to get Spanish documents during previous inspection. Points not escalated.

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 was missing a vomit and diarrhea clean up plan. CDI - EHS provided PIC with new documentation for vomiting and diarrhea plans via email and discussed requirements for using the policy in the facility. Points not escalated due to confusion with updates during previous inspection.

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

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 metal pan with food debris on them. CDI- Pan was moved to be cleaned.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed ROP fish without removing it or cutting open the package.

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 squeeze bottles of liquids missing labels. REPEAT.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles in contact with flour, sugar, and rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans in back dish area. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned utensils stored in a plastic bin that contained dust and debris. CDI - PIC washed all utensils and the bin.

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 floor tiles throughout kitchen. Wall behind urinal has holes and edging has fallen. Needs repair.

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 did not have updated EHP forms with nontyphoidal salmonella and updates from the adoption of the 2017 Food code. CDI - EHS provided new Employee Health Agreement forms and reviewed changes with PIC.

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 was missing a vomit and diarrhea clean up plan. CDI - EHS informed PIC of this new requirement and provided PIC with state created procedures.

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 dry hands before turning off faucet without recontaminating hands.-P Observed employee turn off faucet with bare hand after washing hands. CDI - EHS addressed this with PIC and PIC educated employee on proper handwashing procedures.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed fried ice cream in freezer with no lid. Packages of frozen chicken were on top. CDI - Covering was placed on food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and pork hot holding on steam table at 128 and 129 respectively in the center of the food. Along the edges of the food meat was above 135 F. CDI - Chicken and pork were reheated to 199 and 189 respectively and placed back out for hot holding.

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 squeeze bottles of oils and water at grill with no labels. CDI - PIC added labels.

4-402.11 Fixed Equipment, Spacing or Sealing - Installation. Observed caulking wearing away at 3-comp sink and handsink by 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in microwave on bottom surface of blenders, containers holding peppers and on shelving.

6-501.114 Maintaining Premises, Unnecessary Items and Litter. Observed back corner of kitchen containing unused equipment that needs cleaning or removal.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf OBSERVED pink build up in the ice machine.

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 flautas in the flip top and rice in the walk in cooler without a date. Both items were prepared yesterday. CDI. PIC placed a date on both items. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED flies in the kitchen. PIC has traps set up around facility.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. OBSERVED visible debris on wiping cloth held in sanitizer bucket in front of grill.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED bowls used as scoops in Parmesan cheese and oregano. Handle to scoop inside of rice and ice behind bar. CDI. PIC removed bowls and lifted handles up. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED a straw in the handwash sink at the bar. PIC stated bartenders use sink for handwashing and rinsing out blender. EHS told PIC the sink is to be used for handwashing only. Use dump sink in kitchen to rinse blenders.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf OBSERVED chicken taquitos and salsa that were dated in the walk in cooler and reach in but not at the flip top. PIC placed a date on all items.

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. - OBSERVED lettuce cooling in a 5 gallon container covered in ice with a lid on top of the container. PIC stated employees are to layer ice in between lettuce. Employee placed ice on top instead of throughout to ensure lettuce will cool properly. PIC instructed employee to remove lettuce from container to properly cool with ice in between layers and top was removed as well.

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 scoop being stored in ice machine. OBSERVED bowl being used as a scoop in container of salt.

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 floor tiles in need of replacing. OBSERVED re-caulking needing to be done around the perimeter of the handwash sink near dish machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing chlorine sanitizer at appropriate concentrations . CDI advised machine could be used to wash but sanitizing would have to be completed in 3 compartment sink. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsas in prep unit 3 at greater than 41 degrees ambient temperature of the unit observed at 48 degrees. CDI discarded salsa alternate refrigeration to be used until unit can be checked. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler and prep unit 3 and dish machine in need of 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 floor damage throughout kitchen area.

3-501.13 Use approved thawing methods. Observed beef thawing under running water measuring 80 degree F. CDI moved to walk in cooler to thaw.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed prep unit thermometers missing in two of three prep units. CDI thermometers replaced. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on numerous prep unit doors and rear reach in freezer gasket.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for qac sanitizer in use in rear dishwashing area. 10 day verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster missing one lid.

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 floors damaged in rear dish washing and front dishwashing area.

3-202.15 Package Integrity - PF Observed numerous dented cans stored for use in kitchen area. CDI discarded.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing measurable amount of sanitizer. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef soup in improper ice bath not cooling at sufficient rate to meet cooling parameters since part of product was above chill line . CDI split soup into two portions and proper cooling rate achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit 1 ,salsa prep unit

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. -0 points-

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 floor damaged in numerous places.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of chicken stock cold holding above 41F (see the attached form). PIC stated chicken stock was taken out of the walk in cooler to add to chicken in the steam well. CDI PIC uncovered and added ice to rapid cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of the establishment open without a protective outer opening to prevent insects or rodents. CDI PIC closed the door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the establishment. Ensure to increase pest control methods and keep doors closed as much as possible.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of drinks stored on the floor of the walk in cooler. Ensure to store off the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer at proper concentrations between uses. Observed QUAT sanitizer buckets at 50 ppm. Ensure to maintain QUAT sanitizers at proper concentrations. CDI PIC refilled sanitizer buckets during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (gaskets, shelving in equipment, etc.) with debris build up. Ensure to increase cleaning frequency. 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 facility with damaged/missing tile pieces throughout the establishment. Ensure to repair or replace. Observed AC vents by grill and prep area for debris build up. Ensure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with food for public in the walk in cooler. Ensure to store in a designated area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the walk in cooler. CDI PIC rearranged to proper storage order. Repeat violation.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados with stickers still attached. Ensure to properly wash avocados before use.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in ice at bar and handles of scoops in container of flour. Ensure to store handles out. CDI PIC removed ice scoop handle during the inspection. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surface of slicer with food debris. Ensure to increase cleaning frequency. CDI PIC placed slicer at 3 comp sink to be washed properly. Repeat violation.

6-303.11 Intensity-Lighting - C Observed hood system bulb not functioning. Ensure to replace bulb.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for less than 15 seconds and turn faucet off with hands. Ensure to use a clean barrier such as a paper towel when turning the faucet off. CDI EHS instructed employee to wash hands properly.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of raw chicken stored above container of raw beef in reach in unit. CDI PIC moved raw chicken to proper location below raw beef.

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 2 containers of rice, a pan of refried beans, cut lettuce and cut tomatoes prepped the day prior, not labeled. Ensure to date mark items held longer than 24 hrs. CDI PIC added proper date marks to rice, refried beans, cut lettuce, and cut tomatoes. Repeat violation. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of chicken tinga made 10-24-18, held longer than 7 days. CDI PIC voluntarily discarded during the inspection. l

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 tomatillo sauce cooling in a large plastic container with the lid on. PIC stated sauce was made at 9 am, placed in an ice bath, and moved to walk in to finish cooling. Ensure to actively stir while cooling in an ice bath and allow to fully cool before placing in large containers and storing. CDI PIC portioned tomatillo in smaller amounts and placed on an ice bath. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw beef, container of raw chicken, and container of cut lettuce on the floor of the walk in cooler. Ensure to store at least 6 inches off the floor. CDI PIC had items moved off the floor during the inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in ice at bar and container and scoop stored inside flour mix. CDI PIC moved scoops with handles out of food during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and plastic containers wet stacked. Ensure to allow proper drying before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surface of containers with labels attached and sticker residue, stored as clean. Ensure to properly wash, rinse, and sanitize to fully remove all labels.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons present with food manager certification.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink on front counter above prep cooler and 2 personal drinks on back prep table. CDI: by removing.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at back handsink closest to walk-in cooler. CDI: by restocking. Observed employee using handsink closest to walk-in cooler to fill pot with water. CDI: by instruction to only use for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans and chopper stored on back shelf with food debris remaining. CDI: by removing and storing at dish sink for recleaning.

General Comment: 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 two pans of refried beans inside walk-in cooler made on 6-16 without date. CDI: by providing date.

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 guacamole stored in large batch cooling inside top of prep cooler. CDI: transferred to shallow pan and stored inside walk-in for rapid cooling. Observed large batch of chicken tinga cooling inside walk-in cooler at 53 deg F. CDI: by transferred into 2 pans and storing back inside walk-in cooler. See temp chart for dropping cooling rate.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Re-label/Label dry good containers and bins.

Repeat: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household deep freezer in use at bar. Observed household freezer in kitchen has been replaced with Artic Air commercial freezer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards stored with deep cuts.

General Comment: 0 pts - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drink stored on top of ice machine. CDI: drink relocated.

2-301.14 Wash hands after activities that contaminate them. -P - 2 pts - Observed employee re-enter kitchen from back door then proceed to handle clean dishes without washing hands. CDI: handwashing addressed and manager had employee properly wash hands. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee rinse hands at 3-compartment sink. CDI: directed to wash hands properly at handsink.

Repeat: 1 pt -4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household chest deep freezers in use: one at back prep area of kitchen and one at bar area.

General Comment: 0 pts. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee cutting avocado to prepare guacamole with bare hand. CDI: addressed BHC with manager; directed employee to wash hands and put on gloves.

1.5 pts. 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 4 tall containers of refried beans in walk-in that had been cooling since last night between 59F - 70F. CDI: training with manager and PIC on duty; refried beans were voluntarily discarded; cooling poster given.

1.5 pts. 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 2 containers of refried beans at 44F dated 10/31 and a container of guacamole salsa at 42F in prep cooler dated 10/30 that both expired 4 day time frame. CDI: beans and salsa were discarded. Observed one packet of hot dogs in prep cooler that were opened on Saturday with no date. CDI: dated properly.

REPEAT: 1 pt. 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 4 tall containers of refried beans cooling in walk-in cooler in large batches. Observed large batches of green and red salsa cooling in walk-in with lids on. CDI: training provided on proper cooling methods. Salsa was broken down into 2 smaller batches and placed on ice baths. Beans were discarded due to temperature abuse. Cooling poster given out.

General Comment: 0 pts. 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 scoop handles down in ice and dry good products.

REPEAT: 1 pt. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply grooved cutting boards stored. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some metal strainers with torn wires. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household chest deep freezers in use: one at back prep area of kitchen and one at bar area.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on outside of dry good containers.

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 some missing baseboard striping and floor tile damage in some areas of kitchen. Facility has been working on some areas of floor.

2-301.14 Wash hands after activities that contaminate them. -P - 1.5 pts. Observed employee mopping/sweeping floor, go outside and return, take off soiled gloves , then put on new gloves without properly washing hands. Observed another employee cooking raw meat on grill then do several other activities without washing hands or glove changing. CDI: education provided on proper handwashing. Addressed with all employees. Employees washed hands..

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - 0 pts. Observed no paper towels at back handsink at prep area. CDI: paper towels provided.

General Comment: 0 pts. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw pork inside walk-in cooler. CDI: meat rearranged by final cook temps.

Repeat: 3 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, dicer, food tubs, and some pans stored with food debris remaining. CDI: all items removed and stored at sink for recleaning.

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 0.5 pts. Observed 3 plastic containers of cut lettuce that had been prepped and stored to cool inside sandwich prep cooler at 50F. CDI: lettuce was removed and placed inside walk-in to properly cool.

Repeat: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf 0.5 pts. Observed no thin probe thermometer avilable for checking thin masses of food. Verification visit required by 9/7/17

General Comment: 0 pts. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen. Facilty will followup with pest company.

General Comment: 0 pts. 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 on kitchen floor at back prep area. CDI: onions removed

Repeat: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 0.5 pts. Observed food handler wearing watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint.

Repeat: 0.5 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in bucket at 0ppm. CDI: switched to bleach and corrected to 50ppm.

Repeat: 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans stacked wet on dish shelf. Observed improvement on wet stacking.

General Comment: 0 pts. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards.

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 some baseboard tile missing and floor damgage in kitchen especially cook area.

Repeat: 2 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee drinks stored improperly throughout kitchen. CDI: drinks relocated to bottom shelf away from food.

Repeat: 1.5 pts. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed small dicer and lemon wedger with food debris remaining. CDI: removed from shelf and taken to dish area for recleaning.

the 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 1.5 pts. Observed multiple foods inside walk-in cooler measuring borderline temps between 45F- 47F(see temp chart). Refrigeration repair called in during inspection. Site visit should be conducted within next couple of hours. Observed foods inside sandwich prep station > 45F (see temp chart). CDI: all TCS foods moved to other working flip top cooler. Verification required by 6/2/17

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 0.5 pts. Observed no thermometer available inside sandwich prep cooler and walk-in cooler.

General Comment: 0 pts. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers not wearing hair restraints.

Repeat: 0.5 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths not in use laying on prep table at back.

Repeat: 0.5 pts. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans on back dish shelf wet stacked.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - 0.5 pts. Observed quat test strips damaged. Provide new strips. Verification required by 6/2/17 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 100F degree water.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on outside of containers. Observed build-up on floors fan inside kitchen. Observed grease accumulation on hood system vents.

General Comment: - 0 pts. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some damaged kitchen floor tile.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed mutiple drinks stored improperly in kitchen; one drink stored on back prep table, 2 bottled drinks stored on dry good shelf in back, and drinks stored on shelf next to clean dishes at dish machine area. CDI: all drinks discared.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from both handsinks at back prep area. CDI: by restocking.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed chicken stored above steak in bottom of flip top cooler. CDI: chicken rearranged to bottom shelf.

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal pans at back stored with visible debris and sticker residue. CDI: removed and taken to dish area to be cleaned. Observed visible debris on lemon wedger and small dicer. CDI: removed and taken to dish area to be cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed 2 pans of refried beans > 45F(see temp chart) stacked in walk-in that had been cooling since yesterday. CDI: education provided on proper cooling; pans of beans voluntarily discarded.

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 incorrect dates of 3/9/ 17 on a few products inside walk-in cooler. CDI: correct dates placed on products. Observed taquitos stored at bottom of flip top cooler made 3/4/17 without date. CDI: correct date placed on product. Observed ready to eat pork with freeze date of 2/24/17 stored at bottom of flip top. According to owner product was removed from freezer yesterday. CDI: date product was removed from freezer was placed on product.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed refried beans stacked with lids on that had been cooling in large pans. CDI: discussed proper cooling methods with owner; beans discarded.

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 dry good bags open inside cabinet. Store dry goods in container with tight fitting lid. Observed a pot of menudo stored on the floor at back prep area.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths laying on back dry storage area on top of food.

General Comment: Observed several small plastic cups being used as scoops being stored in seasonings and dry goods. 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.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on shelf at back.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken stored above raw beef in reach in cooler. CDI- Storage order re-arranged based on final cook temps.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken and pork were held on line below 135F (see chart). Both products re-heated. REPEAT.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced ham, cooked rice, and chille relleno with no date mark. CDI- Date provided. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead cockroach on floor. Monitor.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed personal food stored in reach in cooler above facility food.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed a lemon and ice in handwash sink indicating someone had dumped in handwash sink. Do not dump drinks in handwash sinks. CDI- Sink cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken and pork on front line was being held at a temp. below 135F (see chart). PIC stated items were cooked an hour ago. CDI- Both items re-heated on grill to 165F.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed sliced ham in reach in with no dater mark. CDI- Ham dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed tomatos in flip top unit at a temp higher than 45F (see chart). PIC stated employee prepped tomatos earlier and placed product in flip top unit, thus not properly cooling down. CDI- Tomatos brought to WIC to cool down.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Scoop in flour was stored in product with handles not sticking out as well as scoops in soda ice machines with handles touching ice.

4-501.11 Maintain equipment in good repair. Damaged gasket in flip cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handwash sink at the bar. CDI- Paper towels re-stocked. No points deducted,

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at dishwasher was recorded at 0ppm bleach. It was discovered that the sanitizer bucket was empty. CDI- PIC will obtain more sanitizer and in the meantime all dishes will be washed manaully via the 3-compartment sink. VR- Will return to verify sanitizer is obtained. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed multiple containers of salsa and tinya with the date 2/16, thus expired. CDI- PIC voluntarily discarded all food. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Consumer advisory on menu not complete. Must include disclosure and indicate which menu items may be cooked to order. PIC stated they are working on updates to menu since the last inspection. PIC showed EHS new prototype menus that will have a complete consumer advisory markings to indicate which items are cooked to order. PIC stated new items were set to roll out in about 2 weeks estimated. No points deducted. Facility is making improvements to menu and to meet compliance with code. REPEAT.

•3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed drinks stored on floor in walk in cooler. 3-307.11 Protect food from miscellaneous sources of contamination not specifically noted by code. Observed a tub of onions uncovered directly under bug zapper. Move onions so it is not contaminated by fly debris.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer on the floor. Keep sanitizer off the floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cups, cup lids, and to-go boxes.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a bus tub and some plastic jugs with damaged and cracked ends. CDI- All items voluntarily 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 baseboard damaged. Repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over produce in walk-in cooler. CDI-PIC relocated to a lower shelf.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine with 0ppm chlorine. PIC will use dish machine to wash dishes and sanitize using the 3 compartment sink until machine is repaired. *VERIFICATION REQUIRED*

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed opened gallon of milk without datemark. CDI-PIC labeled. 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 pan of pork tongue with a 12/22/15 datemark. CDI-PIC discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu without asterisk to indicate items that require a consumer advisory. *VERIFICATION REQUIRED*

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

.4-501.11 Maintain equipment in good repair. Observed dish machine with a substantial leak. CDI- PIC has a work order in place for repairs.

2-101.11 PIC shall be present during all hours of operation.-PF - PIC with serv safe was not present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels in the mens or womens restrooms. CDI - paper towels were provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed containers of portioned salsa at 60F. The bulk container was not far enough in the ice and was 47F on top. CDI - Salsa was cooled down in the walk in cooler. Explained other options to the PIC for holding the salsa.

3-501.13 Use approved thawing methods. - Observed a big pot of beef tongue thawing in standing 93F water. Observed a bowl of frozen sausage thawing out on the counter. CDI - sausage was placed in the walk in cooler. The tongue was placed on the stove to be cooked.

General Comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets on the floor at the bar.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed sticker residue on plastic containers stored on the drying rack. Remove stickers completely. Observed build up on walk in cooler shelves and the gasket. Clean shelves and gasket.

General Comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed drain plug missing out of dumpster. Call the company and request another one.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. GENERAL COMMENT OBSERVED ONE UNLABELED BOTTLE OF BLEACH, STORED UNDER DUMP SINK AT SERVER AREA IN KITCHEN. CDI BY STAFF LABELING BOTTLE 'BLEACH'

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED SEVERAL DEAD INSECT BODIES ON FLOORS IN CORNERS AND IN LIGHT SHIELD FIXTURE OF SINGLE SERVICE SUPPLY ROOM IN BACK OF KITCHEN. CLEAN AND REMOVE ALL DEAD PEST FROM PREMISES.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED MANY WIPING CLOTHS RESTING ON FOOD PREP SURFACES. STORE CLOTHS IN SANITIZER SOLUTION IN BUCKETS WHEN NOT ACTIVELY USING.

***STORE ICE BUCKETS INVERTED IN BETWEEN USE TO HELP FACILITATE PROPER WATER DRAINAGE****

4-501.11 Maintain equipment in good repair.Observed equipment no longer able to meet 4-1 & 4-2. GENERAL COMMENT OBSERVED A COUPLE OF REFRIGERATION GASKETS SPLIT/TORN. REPLACE GASKETS 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. GENERAL COMMENT OBSERVED SEVERAL CUTTING BOARDS WITH SCARRING AND WHITE SCALE BUILD-UP. RESURFACE CUTTING SURFACES OR REPLACE

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED MULTIPLE PLASTIC FOOD CONTAINERS STORED AS CLEAN WITH LABEL/STICKER RESIDUE STILL PRESENT ON EXTERIORS. CLEAN ALL RESIDUE FROM EXTERIOR SURFACES DURING THE CLEANING PROCESS. OBSERVRED A COUPLE OF REFRIGERATION GASKETS WITH DEBRIS PRESENT. CLEAN

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. OBSERVED DEAD INSECT BODIES TRAPPED IN THE LIGHT SHIELD FIXTURE IN STORAGE ROOM FOR SINGLE SERVICE SUPPLY AT BACK OF KITCHEN. OBSERVED FLOORS IN HARD-TO-REACH AREAS UNDER AND BEHIND EQUIPMENT SOILED WITH FOOD, DIRT AND SOME DEAD INSECT BODIES. CLEAN ALL ITEMS

2-102.12 Certified Food Protection Manager(A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.(2pt deduction starts 8/1/2014, which has been calculated to be 210 days from new permit issuance on 1/3/2014 ) OBSERVED PIC WITH NO SERVSAFE OR ANSI - ACCREDITED EQUIVALENT FOOD SAFETY TRAINING ONSITE.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceOBSERVED HANDSINK AT BAR WITH LIME WEDGE AND STRAW IN IT. CDI BY INSTRUCTING PIC TO NOT USE HANDSINK AS DUMP SINK.***HANDSINKS ARE TO BE USED FOR HANDWASHING ONLY, NO DUMPING ALLOWED. USE A BUCKET FOR DUMPING DRINKS AND THEN DISPOSE CONTENTS OF BUCKET IN CAN WASH/MOP SINK OR PRE WASH SINK.***

3-302.12 Food Storage Containers Identified with Common Name of FoodGENERAL COMMENTExcept for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.OBSERVED A COUPLE OF CONTAINERS UNLABELED WITH FOOD INSIDE. CDI BY HAVING STAFF LABEL CONTAINERS.

3-305.11 Food Storage-Preventing Contamination from the Premises(A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.OBSERVED FOOD UNCOVERED IN WALK-IN COOLER. OBSERVED A COUPLE OF BOXES OF FOOD ON FLOOR IN WALK-IN COOLER. CDI BY HAVING PIC COVER ALL FOOD WHIL IN STORAGE AND KEEPING FOOD ELEVATED OFF OF FLOOR.

3-304.15 (B)-(D) Gloves, Use Limitations(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. POBSERVED 2 FOOD WORKERS IN KITCHEN LEAVE THEIR WORK STATION TO HANDLE OTHER ITEMS AND RETURN TO STATION TO WORK, WITHOUT DISCARDING GLOVES, WASHING HANDS, AND GETTING A NEW PAIR OF GLOVES. CDI BY EDUCATING STAFF ON PROPER FREQUENCY OF GLOVE CHANGES.

4-602.13 Nonfood Contact SurfacesGENERAL COMMENTNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED A COUPLE OF FOOD CONTAINERS WITH STICKER LABEL RESIDUE PRESENT ON EXTERIORS. OBSERVED BLACK RESIDUE PRESENT ON GASKET OF WALK-IN COOLER. CLEAN ALL ITEMS

2-102.12 Certified Food Protection ManagerGENERAL COMMENT(A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.(2pt deduction starts 8/1/2014, which has been calculated to be 210 days from new permit issuance on 1/3/2014 )OBSERVED NO SERVSAFE CERTIFICATION OR ANSI-ACCREDITED EQUIVALENT AT FACILITY. OBTAIN CERTIFICATION PRIOR TO 8-/1/2014 TO AVOID MANDATORY 2PT DEDUCTION.

2-103.11 (M) Person in Charge-Duties2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesGENERAL COMMENT'OBSERVED NO EMPLOYEE HEALTH POLICY ONSITE DURING INSPECTION. CDI BY ISSUING PIC EMPLOYEE HEALTH CONSENT FORMS AND HAVING ALL STAFF READ AND SIGN PRIOR TO NEXT INSPECTION.

2-401.11 Eating, Drinking, or Using TobaccoOBSERVED ONE EMPLOYEE EATING A SOFT TACO WHILE STANDING IN KITCHEN NEXT TO FLIP TOP UNIT. CDI BY PIC CORRECTING EMPLOYEE ABOUT EATING IN DESIGNATED AREA AWAY FROM WORK AREA.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGENERAL COMMENTOBSERVED FACILITY TO NOT BE DATE-MARKING ALL READY-TO-EAT FOODS ONCE THEY WERE OPENED OR PREPPED AND STORED FOR LONGER THAN 24 HRS. CDI BY PROVIDING OPERATOR WITH DATE-MARKING HANDOUTS.

4-901.11 Equipment and Utensils, Air-Drying RequiredOBSERVED SOME METAL FOOD CONTAINERS STACKED TIGHT WHILE STILL WET. AIR DRY UTENSILS AND EQUIPMENT COMPLETELY BEFORE TIGHT STACKING.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.OBSERVED SOME FOOD DEBRIS COLLECTING ON SEVERAL REFRIGERATION UNITS. CLEAN GASKETS