LA UNICA MEXICAN RESTAURANT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed honing rod in basin of hand washing sink by dry storage. Observed ice in basin of expo line hand washing sink. CDI - PIC cleared out, washed and sanitized sinks.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of frozen pulled chicken in walk-in freezer without cover. Observed several containers of uncovered TCS foods in the walk-in cooler not in the active process of cooling. CDI - PIC covered chicken and moved it into WIC. PIC covered all items in WIC that were not actively cooling.

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 warped light cover in area by cook line. Replace warped cover.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine unable to achieve a sanitizing temperature of at least 160F. Facility washing in dish machine and sanitizing in 3 compartment sink until repaired. 3 Days to comply, For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Items in prep top reach in above 41F. Items placed in unit approximately 2 hours prior from walk in. All moved to walk in freezer to reach 41 F or below. Bottom portion of unit will not be used until repaired. 3 days to comply. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Reach in prep unit above 41F. Items in unit moved to walk in until unit repaired. Service person called. 4-501.11 Maintain equipment in good repair. Dish machine hot sanitizing temperature less than 160F. Service person called.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee energy drink stored in reach in cooler with ready to eat customer food. Designate an area for the storage of employee drinks away from food, equipment, and utensils. -0 points-

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 four large bins of dry food ingredients in dry storage area without labels. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bin of dry peppers stored without covering in area where active floor cleaning was occurring. CDI - Cover was closed to protect dry goods from water splash. -0 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal hotel pans on drying rack with pooled water (wet stacked). Store drying utensils in a manner that promotes air drying. -0 points-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed paper towels used throughout establishment stored on shelving in employee restroom. -0.5 points-

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 cardboard being used on shelving in dry storage area. Cardboard was stained and had absorbed oils or liquid. CDI - Cardboard was discarded. PIC has been advised to remove cardboard and/or replace with material that is nonabsorbent, smooth, and easily cleanable. -0 points-

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 non-food contact surfaces of two blenders with heavy food splash and residues stored on shelving. -0.5 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 cracked and missing tiles in dishpit area. Observed broken tile in rear kitchen/food prep area. Repair/replace tiles. -REPEAT- -1 point-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed yellowed heads of cabbage in walk in cooler. CDI - Cabbage was discarded. -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers and onions on prep table at make line with a hot holding temperature of 70F. CDI - Items were discarded. PIC has been advised to hot hold all TCS foods at 135F or greater. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked nopales dated 5/29 in walk in cooler. PIC stated that nopales were incorrectly date marked. CDI - Nopales were discarded. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles with unknown contents stored in chemical storage area. CDI - PIC identified contents to be sanitizer and labeled spray bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of liquid bleach stored on prep table next to ready to eat taco shells and breading mixtures. CDI - Container of bleach was moved to designated storage area. -1 point-

4-501.11 Maintain equipment in good repair. Observed rusty shelving used as drying rack in dish machine area. -0 points-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no max/min thermometer for high temperature sanitizing dish machine. Establishment has used max/min thermometer in the past but can no longer find thermometer for measuring sanitizing temperatures. A verification will be conducted by 6/19/2025 to determine if establishment is in compliance. -0.5 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 cracked and missing tiles near ice machine and in dish machine area. Repair/replace tiles. -0.5 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restrooms. CDI - Handwashing signage was provided. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few TCS foods stored in containers without coverings in walk in cooler. -0 points-

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 all large bins of dry foods (beans, rice, dried peppers, spices) in storage area without labels. Establishment properly labels shaker containers and squeeze bottles found on prep line. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large plastic tubs of taco shells stored on shelving on prep line without coverings. -1 point-

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 scoops stored in containers of rice with handles making contact with food product. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo and chiles and onions hot holding below 135F, see temperature chart. CDI- PIC reheated chorizo and Chiles and onion mix to above 165F for hot holding correction, see temperature chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed muenster cheese and mixed cooked vegetables above 41F,see temperature chart. CDI- Muenster cheese was over-stacked in container so PIC reduced volume to half and voluntarily discarded mixed cooked vegetables. -improvement noted- 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed multiple uncovered containers of taco shells sitting on counter throughout kitchen. CDI- PIC covered all containers with foil.

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 shelves throughout kitchen that are heavily rusted, repair or replace.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex employee restroom.

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 metal floor in walk in freezer bent and separated from foundation. Repair.

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 and drink stored over food for restaurant in reach in cooler. CDI- PIC put employee food and drink on bottom shelf.

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. Shrimp cooked 90 minutes prior in walk above 41F. Moved to freezer to quick chill to 41F. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese, cut tomatoes and lettuce above 41F. Placed in unit 30 minutes prior. Added to time holding procedure. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Shprimp covered in walk in. Leave foods uncovered until they reaach 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Avocados with stickers in prep top. Avocados rewashed and stickers removed.

4-501.11 Maintain equipment in good repair. Long prep unit above 41F. Items in unit moved to walk in until unit repaired. Service person called. Foods not on time holding moved to walk in until unit repaired.

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 some items cooling from yesterday that had not been removed from the walk in cooler not meet cooling parameters. Foods include steak and salsa. Both items were discarded during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in reach in drawers such as raw steak in two different places and chicken holding temperatures above 41F. Items were recently prepared and placed directly in to units. Observed salsa on countertop without tphc procedures or timestamp. CDI-These items were moved to walk in cooler to cool down below temperature threshold. -Repeat 3.0 pts For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles containing chemicals in secondary containers without labels attached. CDI- Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa in a bulk container with lid tightly attached inside of walk in cooler. CDI- Salsa was discarded for not meeting cooling parameters. In the future, break salsa down in to smaller portions, vent, and place in portion of walk in cooler that’s the coldest. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

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.n Observed spray bottle of oil no labeled. Observed multiple seasonings without labels attached. Observed bulk sugar bin without label attached.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods without beard guard present.

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 inside of sugar bin with handle making contact with food. CDI- PIC removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked pans on drying rack with pooled water on surfaces. Stack dishes in a manner that allows them to have air flow and achieve air drying. -Repeat 0.5

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drinks stored on prep tables in kitchen. CDI - Drinks were taken to designated area away from equipment, food, and utensils. -0 points-

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 using bare hands to sort through shredded cheese in cold holding unit. CDI - Shredded cheese was discarded and proper food handling practices were discussed with PIC. -2 points- 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees filling containers, rinsing utensils, and storing cleaning equipment in handwashing sinks throughout kitchen. CDI - Items were removed from handwashing sinks and proper sink usage was discussed with PIC. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at two handwashing sinks in kitchen. CDI - PIC provided pump hand soap for handwashing sinks. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was provided. -1 point-

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 behind ready to eat hamburger buns in refrigerated drawer. CDI - Storage order was corrected. -0 points- 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 shredded cheese, lettuce, pico de gallo, chorizo, shrimp, tomatoes, and guacamole cold holding in flip top unit with temperatures between 49F and 53F. PIC stated that items had been stored in flip top unit since day prior. CDI - All TCS foods were discarded and flip top unit was taken out of service. PIC has been advised to call technician for repair and to perform frequent temperature checks of TCS foods. -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked 1/3 pans on drying rack with pooled water on surfaces. Position equipment and utensils so that air drying is possible. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpsters. Keep lids and doors closed when not in use to prevent rodent or insect infestation. -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 broken tile in dish pit area. Repair/replace tile. -0 points-

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine unable to achieve a sanitizing temperature of at least 160F. Max/min temperature device measured approximately 151F. High temperature dish machine has been taken out of service. CDI - A technician was on premises to inspect. The technician determined that the high temperature booster was turned off. Technician turned on high temperature booster and water temperatures of 185F were measured. -1.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed package of hot dogs cooling in prep sink without being completely submerged under running water of at least 70F. CDI - Packaged hot dogs were taken to walk in cooler. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing wrist watches and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing ready to eat foods without wearing hair restraints. -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored in flip top cooler with produce stickers still attached. Wash produce prior to use to making sure to remove produce stickers and sticker residues. -0.5 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives being stored on shelving with blades underneath microwave equipment. -0 points-

4-501.11 Maintain equipment in good repair. Observed build up of rust on shelving throughout walk in cooler. Recommend replacing/resurfacing. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a can of hot shot in the handsink. CDI - PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peppers/onions and queso in hot holding cabinet at less than 135F. Discussion with PIC revealed that these products were prepped less than an hour ago. CDI - Allowed PIC reheated back up to 165F during the inspection. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 two spray cans of hot shot in the kitchen. CDI - PIC discarded. If facility is having an issue with pests, contact your pest control company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of chicken broth on the freezer floor. CDI - PIC relocated the containers.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed coving tiles missing and damaged neat the mop sink. Repair.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during my inspection: cold holding and cooling. CDI - Provided education to PIC. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a drink cup in the kitchen handsink. CDI - cup was removed and explained to the PIC that the handsink is for handwashing only.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed peppers/onions and queso in hot holding cabinet at less than 135F. Discussion with PIC revealed that these products were prepped less than an hour ago. CDI - Allowed PIC reheated back up to 165F during the inspection. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler in the kitchen on the prep line not maintaining 41F. Temped several TCS foods on the line (sliced tomatoes, lettuce, pico, cheese) at 48F-50F and ambient air temperature of the unit was 48F. Items were placed in the unit a couple hours ago, right before lunch. PIC contact their refrigeration person. CDI - everything was removed from the unit and Allowed PIC to place TCS foods in the walk in cooler to cool back down to 41F. Do not use the prep top cooler until unit is repaired and maintaining at 41F or below. Facility has another prep top cooler they can work out of OR they can utilize TPHC for the prep top cooler, PIC has stated they will place time stickers on the TCS products and at the end of the time they will discard. -REPEAT- compliance visit to ensure unit is repaired. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 lettuce cooling in the walk in cooler covered/stacked and in deep metal pans. explained to the PIC that they needed shallower pans to allow air to flow through the product therefore achieving 41F quicker. CDI - PIC unstacked, uncovered and placed in the shallower pans. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on washed avocados. Remove sticker prior to washing.

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 ice scoop handle in the ice at the bar.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed coving tiles missing and damaged neat the mop sink. Repair.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in the reach in cooler temped above 41F. Salsa was prepped yesterday. CDI - Salsa’s were voluntarily discarded during the inspection. -REPEAT- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 carton of pasteurized eggs not date marked, opened yesterday. Observed rice in the walk in cooler not dated correctly, date 3/1, discussion with the PIC, the rice was prepped yesterday . CDI - Allowed PIC to date mark the rice and liquid eggs. Improvement in datemarking. For more information on date marking: half demerits. please visit: http://meck.co/FoodSafety

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed cheese dip cooling in the walk in freezer not actively being stirred and in deep containers. CDI - Cheese dip was stirred to allow for rapid cooling and placed in smaller containers. -REPEAT- For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

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.n Observed spray bottle of oil no labeled.

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

5-205.15 Maintain a plumbing system in good repair.Observed two hand sinks not operable in the bar. Bar has 4 sinks, and 2 of the 4 are functioning. Repair and maintain.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. CDI - Provided PIC with NC Food Code Changes and guidance via email. For more information please visit: http://meck.co/FoodSafety

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 a pack of cigarettes in a clean dish bowl at the prep line. CDI - cigarettes were removed and had a discussion with the PIC regarding the proper place to store to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa’s stores on the counter at ambient air temperature. PIC stated that during the lunch rush they place these out. PIC would like to place these on TPHC. CDI - Provided TPHC form and filled out on site during the inspection. PIC placed time stamp on the salsa’s in pitchers.

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 cheese dip in the reach in cooler date marked for 11/15, product was expired. Observed pico in the reach in cooler not date marked, PIC stated this was prepped yesterday. CDI - PIC voluntarily discarded. Allowed PIC to date mark pico. Improvement in datemarking. For more information on date marking: half demerits. please visit: http://meck.co/FoodSafety

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee vitamin supplement stores with equipment and foods on prep line shelf. CDI - PIC removed and relocated.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed cheese dip cooling in the walk in freezer not actively being stirred. Observed just prepped cut tomatoes in the walk in cooler covered. Observed shredded cheese just prepped covered in the walk in cooler. CDI - PIC uncovered the cheese and tomatoes. Cheese dip was stirred to allow for rapid cooling. For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scratched and scored. Replaced prep line cutting boards. 4-502.11(A) Maintain utensils in good repair. Observed sheet pan damaged in the center off the pan. Replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed exterior of equipment and under door handles of cooler drawers accumulating food and residue. Clean and maintain.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed the floor tiles in front of the mop sink is deteriorating. Observed missing coving tile around the mop sink area. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee aprons stored on the dry food shelving.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the bar handsink with items in the basin. CDI - Items were removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the bar handsink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the bar handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods in the walk in cooler above 41F. *please see chart above* Temped walk in cooler at 50-51F. Whole unwashed produce are allowed to stay in the walk in cooler. All other TCS foods were voluntarily discarded: Raw diced beef (30 lbs), raw ground beef (80 lbs), raw pork (100 lbs), raw chicken (6-7 cases at 40lbs each) raw shelled eggs (15 dozen), pasteurized liquid egg carton (10 gallons) , sliced tomatoes, cooked carnitas, cooked beans, grilled onions, cheeses, salsas, shredded cheeses. Facility does have a smaller walk in cooler used for beverages and can use for limited use of TCS items that were cut and prepped this morning. The large walk in cooler is the facilities main source for refrigeration and has decided to voluntarily close until the walk in cooler in repaired. Please contact me at the number below. I will conduct a verification visit to ensure compliance and that the unit is maintaining 41F or less. All TCS products were voluntarily discarded and denatured with bleach or cleaning chemicals. Owner has stated they have order for a refrigerated truck to temporarily be used while the walk in cooler is being repaired. Discussed with Stephen the actions that are being taken by the facility.

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 sliced tomatoes dated marked with 8/6/2021, observed grilled onions without date marking. Observed cooked chili rellenos in walk in freezer without date mark. CDI- PIC properly date marked tomatoes and date marked the onions since she was able to determine when they were cooked. Chili rellenos were date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed just prepped lettuce in the walk in cooler covered and stacked. CDI - PIC uncovered and discussed the proper process of cooling.-REPEAT-

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at the bar handsink cold faucet. Repair. Bar has two handsinks

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the drying rack with clean equipment. CDI - PIC relocated the beverage to prevent cross contamination. -REPEAT-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar handsink with equipment inside the basin. CDI - PIC removed the equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled onions in hot holding cabinet at 121F. CDI - PIC voluntarily discarded the grilled onions .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rice/vegetables, grilled peppers, frozen veggies in reach in cooler not properly date marked. Observed rice milk not properly date marked. CDI - Items in the reach in cooler were prepped yesterday and allowed to properly date mark. Rice milk was prepped today, allowed to date mark properly. -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 a fill plastic tub of just cut cheese (44F) in the walk in cooler tightly covered. Observed just prepped guacamole (44F) in metal deep pans tightly covered in the walk in cooler. CDI - PIC separated the cheeses into another pan and Guacamole was uncovered to rapidly cool to 41F or below. -REPEAT-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in the food in the cooler drawers.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at the bar handsink cold faucet. Repair.

2-401.11 Eating, Drinking, or Using Tobacco; An employee beverage was stored on top of one of the hot holding units next to a steam table at the beginning oft he inspection. The drink was immediately moved. Store employee beverages under/away from the storage of food and clean equipment.

5-205.11; The manager was observed cleaning/rinsing a drink nozzle in a hand sink. Other hand sinks were observed with food debris. I stopped the manager during his action and asked him to use those sinks for only handwashing. Hand washing sink shall remain accessible and only used for handwashing.

3-402.11 Parasite Destruction - P; After discussing the process of making ceviche with the manager, it was determined that shrimp and tilapia are not cooked during the process. The manager was unable to provide parasite destruction for either type of fish. I asked the manager to not service the raw product until he received a letter from his supplier. Parasite destruction is required to serve raw fish.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P 3-304.15 (A) Gloves, Use Limitation - P Opened frozen packages of uncooked chicken tenders were observed stored over raw beef in the walk in freezer. Additionally, a food employee was observed using single-use gloves to cut raw beef and then handle clean refrigeration. I asked the manager to have the employee discard the gloves and wash his hands between the 2 tasks. Single use gloves shall be used for a single task and then discarded.

3-403.11 Reheating for Hot Holding - P Cheese dip and burrito sauce were found < 135F in 2 different steam tables and in the server's area. These products were not reheated properly before placing into hot holding. Since the product had been placed out within 2 hrs, I allowed the manager to rapidly reheat. All product reached 165F during the inspection. When reheating previously cooked and cooled food (in-house), the food must reach 165F or greater within 2 hrs. Use rapid reheating methods to achieve the appropriate temperature.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P All of the food being cold held in the walk in cooler was 43F. Looking through the products, all product older than 4 days was discarded. I asked the manager to contact a refrigeration technician. The manager states the technician would be here today or tomorrow. All cold held, TCS food shall be stored at an internal temperature of 41F or lwess. A verification visit is required to check on the food storage in the walk-in cooler since cold holding was a past repeated violation. The visit will be made within 10 days to check compliance.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Several food items such as cooked pork, cooked vegetables, prepared tomatoes and other items were not dated at the beginning of the inspection. The manager dated the products during the inspection. Enchilada sauce was found dated 9/21/20. The manager discarded that product. All ready to eat, TCS food, shall be dated to be used within 7 days from preparation.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF The ceviche listed on the menu did not have a consumer advisor. Since the manager agreed to not serve these menu items at this time, a follow up is not needed. Before service again, a proper consumer advisory shall be added to those items on the menu.

3-501.15 Cooling Methods - PF Several containers of cheese dip were found in the walk in freezer cooling. The containers were overfilled and found not to be cooling quick enough. I had the manager place the cheese dip in shallower pans to expedite cooling. When cooling, use effective methods such as smaller/thinner portions, stirring, ice baths, rapid cooling equipment, etc.

3-304.14 Wiping Cloths, Use Limitation - C Several wet wiping cloths were observed sitting on the equipment. Store all wet wiping cloths in a labeled container of clean sanitizer between uses.

3-304.12 In-Use Utensils, Between-Use Storage - C Scoops were found down in the container of pintos and in a container of cooked beef. Store scoops in dry food with their handle out of food. Store scoops in TCS food with their handle out of the food and container.

4-901.11 Equipment and Utensils, Air-Drying Required - C Several containers were found stacked wet in storage. Allow sufficient time and space for air drying of utensils before stacking together.

4-202.11 Food-Contact Surfaces-Cleanability - PF several lids were found peeling and cracked. The manager discarded them during the inspection. All food-contact surfaces shall be easily cleanable and in good repair.

5-202.14 Backflow Prevention Device, Design Standard - P 5-203.14 Backflow Prevention Device, When Required - P The backflow prevention device located on the faucet of the can wash is not rate for continuous pressure and there is a splitter valve located downstream. Add an additional backflow prevention device before the splitter (ASSE 1012 or ASSE 1024). The backflow prevention device must be appropriately designed fort he application. Additionally, a hose has been added to the spray hose at the pre-wash area. This hose can extend below the flood rim of the sink and there is no backflow prevention device on the water lines. Etierh shorten the line so it does not extend below the flood rim or add a backflow prevention device at the point of use (ASSE 1012 or ASSE 1024). A verification visit must be made within 10 days to confirm compliance.

5-501.17 Toilet Room Receptacle, Covered - C; There are no covered receptacles in the women's restrooms. Please add a covered receptacle for sanitary napkins in each restroom that is used by female employees.

Repeat Violation, 2 points. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands for less than 20 seconds. CDI- PIC educated employee on the proper handwash procedure and a new handwash was done. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee use gloved hands to touch raw shrimp and proceed to touch different items: fry basket, clean plate and tongs. CDI- Food employee was instructed to stop, wash hands and don new gloves. Clean plate and tongs were taken to be washed.

General Comment. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cup being stored of handsink beside soda machine and a cleaning scrub being stored in handsink beside beer cooler. CDI-Both items were removed.

General Comment. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee use gloved hands to touch raw shrimp and proceed to touch different items: fry basket, clean plate and tongs. CDI- Food employee was instructed to stop, wash hands and don new gloves. Clean plate and tongs were taken to be washed.

General Comment. 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 salsas inside of walk in cooler with no temperature change in 62 minutes. CDI- Salsas were placed in smaller pans and placed inside of walk in freezer to cool rapidly.

Repeat Violation-Full Points, 3- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of rice inside of the walk in cooler with temperatures ranging from 45-47. PIC stated rice was cooked yesterday morning. CDI- Rice was voluntarily discarded.

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 several items in the facility that were not date marked. Employees were putting date dot stickers on container lids, but when containers are placed at flip tops the lids are removed. CDI- Employees knew when items were prepped and the items were dated. Suggested that employees put date stickers on food containers. *Compliance visit will be made within 10 days to ensure facility has changed date marking system*

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. Observed seasoning shakers throughout kitchen not labeled. Also observed container of sugar not labeled.

General Comment. 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 to scoop out sugar being stored inside of sugar.

Repeat Violation, Full Points-1- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers wet stacked in the clean utensil/dish area.

General Comment. 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 two food employees scrub hands for less than 15 seconds and turn off faucet with bare hands. CDI- Educated employees on proper handwash procedure and rewash were done.

Repeat Violation-3 pts- 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and diced tomatoes inside of walk in cooler, pico and lettuce in flip top unit, and liquid eggs and tomatoes inside of prep units above 41F. *See temperature chart* PIC stated items were placed in cooler around 10:30,11am and pico was placed in flip top around 9am. Cooling time frame was over. Also observed liquid eggs opened today at 46F. CDI- Tomatoes, pico, and liquid eggs were voluntarily discarded.

Repeat Violation-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 items still in the cooling process being placed inside of flip top units instead of the cooler or freezer. PIC stated that the freezer is supposed to be utilized to help with cooling process. CDI- Items placed inside freezer to rapidly cool. Facility is having trouble with cooling methods. Discussed cooling methods with PIC. Will make visit within 10 days to determine if foods are cooling down to the proper temperature.

Repeat Violation-0.5 pts- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items wet stacked in the clean utensil/dish area.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce and ready to eat foods in walk in cooler. CDI - Manager relocated unwashed produce to correct storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tomatoes and lettuce stored in prep cooler over night without cover. CDI - PIC covered items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in on shield and around chute in ice machine. Increase cleaning frequency.

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 queso and salsa verde not meeting cooling parameters. See temperature chart above. CDI - Employees began actively stirring queso to cool rapidly. Salsa verde was uncovered and placed in freezer to rapidly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans in hot holding at 125F. PIC stated the beans were made in the past 30 minutes. CDI - PIC reheated refried beans to 165F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded beef, raw beef, charro beans, and lettuce holding between 42-45F. CDI - Items were uncovered to cool rapidly in place. Observed mozzerella cheese, pico de gallo, sliced tomatoes, and munster cheese holding above 45F. CDI - All items taken to freezer to cool rapidly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed octopus, cooked shrimp, rice, tomatoes, and several items throughout the facility without date mark following larger batch from walk in cooler or date mark on lid that did not follow items to prep units. Observed chipotle peppers without date mark. PIC was not able to identify when item was opened. CDI - PIC correctly date marked any items without date mark that had larger batch. Chipotle peppers was voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer reading above 200 ppm chlorine. CDI - Manager added water to dilute concentration of chlorine sanitizer.

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 such as queso being cooled in large containers in freezer. Items were not actively stirred or monitored. CDI - Employees began stirring queso and other dense items. Observed items cold holding at incorrect temperatures due to cooling methods the previous day. EHS recommended using speed rack in freezer to spread foods onto shallow pans and cool rapidly moving forward.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several items wet stacked in the clean utensil/dish area.

4-101.19 Nonfood-Contact Surfaces - C Observed rusted shelving in walk in cooler. Replace as needed. 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 cracked lids stored in clean utensil/dish area. Replace as needed.

5-501.17 Provide a covered waste bin in female restrooms. Observed womens restroom without covered waste bin. •

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee using handsink to wet rag. CDI - educated to only use handsinks for handwashing.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at reach in unit. Advised to replace gasket.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed pressure guage reading at 55psi. Advied to have pressure guage properly working. The hot water sanitizing dish machine is sanitizing properly. p

5-205.15(B) Maintain a plumbing system in good repair. Observed back handsink leaking at the sink basin to p-trap joint. Advised to repair handsink to prevent any leaks.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tiles. Observed food debris and water stuck in between tiles. Advised to replace grout.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer not wash hands or switch gloves in between dirty dishes and clean dishes. CDI - educated to wash hands in between dirty dishes and clean dishes. Food employee washed hands.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf REPEAT VIOLATION. Observed hot water sanitizing dish machine not sanitizing. CDI - facility has single service plates, utensils, and cups. Facility will be using these until dish machine is operating properly. Dish washer has set up 3 compartment sink properly. Technician arrived on site to fix. Dish machine is operating properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions out of temperature in the hot holding well. Refer to temperature chart. CDI - reheated to proper temperature on stove top. b

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the prep unit. Refer to temperature chart. CDI - educated about proper cooling methods. Advised to use thermometers more often. Cool food to 45F and below then store in cold holding units. Cold holding units are not meant for cooling.

4-501.11 Maintain equipment in good repair. Observed torn gasket at reach in unit. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted racks in the walkin cooler. PIC states that new racks have been ordered.

5-205.15(B) Maintain a plumbing system in good repair. Observed back handsink is leaking. Advised to repair handsink.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare handing food in ready to eat form. CDI - educated to not bare hand food, wear gloves or use a utensil. CDI - food employee washed hands and put on gloves. Employee dropped the enchalda tortillas in the grease fryers again to cook out contamination.

4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed hot water sanitizing dish machine not reaching proper sanitizing like temperatures. CDI - dish washer set up 3 compartment sink for washing, rinsing, and sanitizing. PIC, Martin, has contact ECO-Lab techincian to fix dish machine. Technician is on the way. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives and slicer not clean to sight and touch. CDI - brought items to 3 compartment for a cleaning procedure.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed product not reach in proper reheating time/temperature criteria. CDI - educated proper reheating methods. Relocated all product in reheat stage to stove top to reheat rapidly. All product has reached proper reheating temperatures within the 2 hr time frame. Educated to not reheat in the hot holding well.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on the oil spray bottle. Advised to label all working containers of food.

4-501.11 Maintain equipment in good repair. Observed light bulb out underneath the hood. Advsied to repair.

4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed the pressure guage at the dish machine not reading +- 20. The guage is reading at 30 psi.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed storage racks rusty above the 3 compartment sink. Advised to repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty floors underneath the ice machine. Advised to keep floors clean.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee scrubbing pot with sponge. Then grab cleaned items such as food contact surfaces to the slicer. CDI - brought items back to dish machine for a cleaning procedure. Educated employee to wash hands after handling dirty items and before handling cleaned / sanitzied items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed knives dirty with food debris on food contact surface. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed build up on soda nozzles. Educated to clean once a day. 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed large pot being scrubbed with soap, and then pot was rinsed and put up on storage; pot did not get sanitized. CDI - put pot throught dish machine and educated dish washer to sanitize items in dish machine or 3 compartment sink after washing them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed facility is doing better with cold holding temperatues. The product in the flip top unit is in cooling phase. CDI - pulled items to the walkin cooler to cool down properly. Educated to prepare food, then bring to walkin cooler before storing in flip top unit. Use thermometers to check temperatures of food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket not labeled. CDI - got rid of the bucket. Began using the bucket that was labeled.

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 food cooling in flip top unit. CDI - educated to prepare food, store in walkin cooler uncovered, use thermometers to check proper temperature before storing in flip top unit.

3-307.11 Protect food from miscellaneous sources of contamination. Observed soda nozzle arm at the bar in the ice. CDI - picked it up out of the ice. Advised to not lay the soda nozzle spray arm in the ice.

5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION. Observed p-trap at the back handsink still leaking. Observed the spray arm at the 3 compartment sink in the back leaking. Advised to repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the containers stored on the storage rack still dirty with sticker residue on the containers. CDI - educated importance of geetting rid of the sticker residue. Sent items through dish machine. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle below 50 ppm chlorine solution. CDI - refilled with proper solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions/peppers out of temperature in the hot holding unit. Refer to temperature chart. All other items in the hot holding unit are at proper temperature. CDI - advised to discard the onions/peppers. Educated to not have shallow containers in hot holding wells. The container is not large enough to touch the hot water in the well, thus not holding at proper temperature. Store onions/peppers in deep containers. REPEAT VIOLATION. VR

"3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce out of temperature in the cold holding prep unit. CDI - educated that this is a preparation process issue. Facility prepares lettuce at 10 am, then throws ice on top of lettuce, then stores lettuce in walkin cooler. A few containers do not go to the walkin cooler; the lettuce is prepared and then stored in the prep unit without proper cooling. CDI - discarded product. Educated to cool product down before storing in the prep unit. Prep unit is not meant for cooling. Advised to prepare lettuce at the end of the day, throw ice in the containers, and store in the walkin cooler to allow enough time for all containers of lettuce to cool. Once at proper temperature, then store lettuce in prep unit. REPEAT VIOLATION. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket with no label to the bucket. CDI - PIC, Raul, wrote sanitizer on bucket with sharpie. Educated to have all containers labeled.

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 arbol dry peppers and tamarind both in dry storage with no lids to the containers. Advised to have a lid to these items to protect from contamination.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed whisk stored above the handsink. The whisk is the utensil used to stir the tea and other drinks. Whisk is located where it is exposed to contamination. CDI - relocated whisk; educated to not store food contact items next to or above handsink. Sent whisk through dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on the storage rack in the dish pit. CDI - pulled wet stacked containers apart. Educated dish washer employee to allow items to air dry.

5-205.15(B) Maintain a plumbing system in good repair. Observed minor leak from the p-trap on the back handsink. Advised to repair.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees uneducated about the employee health policy and the reportable symptoms and diseases, and when to recognize/report exposure. CDI - emailed spanish employee health policy and poster. Went over the policy with the PIC.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Obseved one employee drink on counter top where food was stored. Food in containers with lids. Drink also had a lid. CDI - educated to store drinks on the bottom shelf away from food and single service articles.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed whisp and other utensil stored in a handsink. CDI - educated that handsinks are not for storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean with food debris on the food contact surface. CDI - pulled to bring items to dishpit for a proper cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed containers of lettuce that has been chopped in the walkin cooler not meeting time/temp criteria for cooling. Refer to temperature chart. CDI - advised to discard the lettuce. Educated to cool down in freezer first to rapidly cool down.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of onions out of temperature. Refer to temperature chart. CDI - educated to use a deeper container in the hot holding unit so the container can touch the hot water. The container of onions was not touching the water. Used deeper container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the prep unit. Refer to temperature chart. . CDI - educated to cool product down to proper temperatures before storing in prep unit. Advised to discard product. Product is being prepared and cooling in walkin cooler, but not meeting time/temp criteria for cooling before being stored in prep unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of oil on the cook line. CDI - PIC wrote 'oil' on spray bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the dish pit area. Advsied to provide pest control management to the facility.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ice scooper handle stored in the ice. CDI - removed the scooper from the ice. Educated to provide a scooper holder for the ice scooper or store the handle out of the ice.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee touching raw chicken, then move to touch spatula handle without washing hands. EHS advised to wash hands, food employee washed hands and recontaminated hands after touching the raw chicken. CDI - advised to wear gloves when touching raw chicken, then discard gloves after contaminating them, and wash hands before handling other equipment, utensils, or other items. EHS educated food employee how to wash hands correctly by preventing recontamination. Advised to wash hands with warm water and soap, then dry with paper towels and use that paper towel as a clean barrier to prevent recontamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender stored as clean with dried food debris on blade. CDI - pulled equipment to dish pit; advised to pay more attention during the washing/rinsing procedure of the cleaning process.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pico de gallo prepared at 8 am this morning. Temperature was taken on product after 4 hrs and product not at 45F. Refer to temperature chart. CDI - educated that after preparation; cooling must take place in freezer or walkin cooler. Do not cool product in cold holding unit. Cold holding unit is for cold holding not cooling. Discarded item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product out of temperature in the hot holding unit. Refer to temperature chart. CDI - pulled product to reheat quickly; educated not to double stack containers in hot holding unit. Double stacking containers does not provide proper hot holding temperatures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed 3 steak products offered undercooked on the menu with no disclosure asterisk leading the reader to the foodborne illness reminder. Advised to provide disclosure asterisk to these product. VR

3-501.13 Use approved thawing methods. Observed frozen commercially packaged fries thawing on counter top. Advised to place product back in freezer, place under refrigeration, or cook.

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 drink machines stored in splash zone of handsink by the stand up refrigerator of salsa. Advised to provide handsink with a splash guard on the other side.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked on the storage rack in the dish pit.

4-501.11 Maintain equipment in good repair. Observed torn bottom gasket to the walkin cooler door. Advised to replace.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employees recontaminate hands by bare hand contact sink faucets when turning them off, then move to food prep with no gloves. CDI - educated importance of proper handwashing procedure; advised to wash hands and put on gloves.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contacting ready to eat steak. CDI - advised to discard product, wash hands, and put on gloves.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handwashing sink by drink machine filled with items and utensils. CDI - removed items; advised that handwashing sinks are only for handwashing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed product stored above ready to eat onions that are uncovered. CDI - educated importance of storage order; moved the unwashed produce to the bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple knives that are stored as clean with dried food debris on them. CDI - pulled the knives and advised to send to dishpit for a cleaning procedure.

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 REPEAT VIOLATION. Observed one product, tomales, not date marked and made on Sunday, the 18th. CDI - educated about date marking criteria; advivsed to place a label on the product.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored right above lettuce on prep area. CDI - educated importance of proper storage of sanitizer. moved spray bottle.

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

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employees food uncovered stored above food for customers in the walkin cooler. CDI - advised to move employee food to the bottom of the rack in the walki cooler to prevent contamination.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees bare hand contacting sink faucets when turning faucets off. CDI - educated importance of using papertowels to turn off faucets to prevent recontamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no established handsink at the bar. No soap available. CDI - established handsink; provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no established handsink at the bar. No handsink had papertowels. CDI - established handsink; provided towels to handsink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at the bar or in the bathrooms. CDI - provided handwashing signs to facility.

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 small bowl of cooked onions at 86F. PIC states onions were cooked around 11 oclock. Product did not meet time/temperature criteria for cooling. CDI - educated importance of cooling time and discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPAT VIOLATION. Observed products in hot holding unit out of temperature. CDI - advised to store products in single containers instead of double stacking containers in the hot well. Placed product on stove top to reheat to proper temperature to hot hold properly. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperture in the prep unit and in the pull out drawer underneath the stove. Refer to temperature chart. CDI - advised to fix the pull out drawer; put products into the walkin cooler to cool down. Advised to work from there. VR to check cooler and products at proper temperature.

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 shredded beef that has been cooked, prepared, and held in the food establishment since Sunday 9.25.16, with no date on the products. CDI - educated about date marking; put dates on product.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with food residue and particles on them. CDI- PIC had dishes re-washed, trained dish washer on proper pre-rinsing and inspecting of dishes.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed a large number of deep and covered pans of tomatoes and pans of lettuce said to have been prepped 5 hrs earlier that were all 53-60 degrees in walk in cooler, had not properly cooled. CDI- Improperly cooled lettuce and tomatoes disposed of.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of beans in alto sham hot holding at 122 degrees, said by worker to have been hot holding approx 4 hrs. CDI- Beans disposed of. Observed cooked onions stored at room temperature observed at 68 degrees with no temperature control. CDI- Worker disposed of onions. Observed queso cheese stored above steam table at 113 degrees, said to have been placed there 30 minutes ago. CDI- Cheese reheated on flat grill to 165 for proper hot holding at 135 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed main grill drawer cooler holding all TCS foods at 51 degrees including but not limited to: cooked menudo, sliced tomatoes, cooked mushrooms, raw chicken, and raw steak. Thermometer on outside of cooler reading 51-48 degrees. Have cooler serviced to proper cold hold. Will follow up that drawer cooler is properly working.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed several instances of foods improperly cooled or still cooling using improper cooling methods including deep and sealed pans of cooked and cooling salsa at 53 degrees that had been cooling for 5 hrs. Queso in deep pans at 48 cooling 5 hrs, and pans of lettuce and tomatoes that had improperly cooled in deep and sealed pans. CDI- Reviewed proper cooling methods with PIC. Still cooling salsa and queso were all moved to shallow pans and placed in walk freezer, observed them all at 45 degrees 30 minutes later. Lettuce and tomatoes that had improperly cooled were all disposed of.

3-501.13 Use approved thawing methods. Observed pre-cooked seafood thawing in a pan of water, water not running over food per thawing rules. CDI- Seafood moved to walk in cooler to continue thawing.

3-307.11 Protect food from contamination sources. Observed ice bin at bar not being covered, soda gun arm was submerged in the ice. CDI- PIC disposed of ice and will not use this ice bin due to likelihood of soda gun arm falling into the bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a large number of pans and dishes being tight stacked while still wet.

4-204.118 Warewashing Machines, Flow Pressure Device - C Observed PSI meter does not appear to be operating properly, needs service.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the handsink by the dishpit. CDI - provided papertowels to the dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above washed onions. CDI - moved the unwashed produce to the proper location to prevent contamination.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzle at the bar that has some build up on the nozzle. CDI - educated that these nozzles be cleaned at least once every 24 hrs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed that sanitizer container did not hve a label on the container disclosing the fact that it is sanitizer.

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 food that was out of temperature in the flip top coolers becuase it had just been prepared and then put into cold holding unit. (refer to temp chart). The cold holding units work , but the employees are uneducated on how to properly cool foods down quickly. CDI - educated that food needs to be cooled down in the walkin cooler and then placed into cold holding unit once at proper temperature.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed that the chlorine sanitizer bucket did not have Aany chlorine in the solution. 0ppm. CDI - provided chlorine to this solution to make the proper concentration @ 100 ppm

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Where room temp required, observed more than 4 hrs b/t cleaning for FCS in contact with TCS foods, thermometer used without cleaning, change from raw to ready to eat without cleaning, raw animal food prepared not in final cook order

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken and raw beef stored inside pull out cooler drawer measuring 49-51F. CDI both pulled and placed inside walk-in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of cooked beef stored inside walk-in cooler coverd measuring 60 degrees F; CDI beef uncovered and transferred into shallow pan for rapid cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers / customer cups stacked wet in kitchen area.

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 buildup in need of cleaning. (cooking equipment, shelving etc).

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC present at time of inspection today.

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 handling soft taco tortillas and shredded lettuce with bare hands. CDI - by verbal instruction to use gloves and discard product. Gloves put on during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels missing from back line hand sink. CDI - by providing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed multiple food items in reach-in cooler including shredded lettuce, pico de gallo, salsa, etc.(see temp chart for specific temps) > 45F. Observed leak inside bottom of unit. CDI - all items removed from cooler and stored in walk-in cooler. Observed raw chicken and chorizo > 45F in cooler drawer closest to grill line. CDI - items removed and stored in walk-in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed several tall containers of enchilada sauce cooling improperly in walk-in freezer. Product had been cooling for about an hour and a half @ 115-125F. CDI - product stirred and transferred to shallower pans - placed back in walk-in freezer to rapidly cool before cooling time expires.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes with towel. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean metal pans stored at dish area with pans that had sticker residue on them.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored uncovered on top of ice machine, one stored on top of cooler drawer, on top of Alto Sham, and another drink stored on prep table next to employee cutting raw chicken. CDI - all drinks were relocated/discarded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee not washing hands in between glove changes. CDI - by instruction - education provided. Hands were washed.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw seafood in walk-in freezer. CDI - foods rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer stored on dry storage shelf as clean with food debris remaining. CDI - washed during inspection. Work on removing sticker residue from pans. CDI - removal process started. Observed ice machine interior with mold. Verification required to ensure ice machine has been cleaned.

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 several containers of salsa in walk-in cooler at 55F cooling with lids on tightly. CDI - lids put on halfway to vent product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked on shelf @ dish area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored on prep table in kitchen on main line. CDI - drinks relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed top part of blender stored inside handsink at bar. CDI - removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed tags for mussels not being kept for 90 days and date observed not being recorded of last shellstock. Verification required to ensure date last shellstock was sold is recorded on tag.

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken stored above beef inside walk-in cooler. CDI - foods rearranged. Education provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ice machine interior with build-up. Verification required to ensure ice machine has been cleaned properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa, pork, rice, beef, tomato, lettuce and other TCS foods inside walk-in cooler > 45F. Facility had delivery about 30 minutes before I arrived. Inside temp gauge reading 50F. Most foods stored at front of cooler moved to ice baths and to walk-in freezer. Observed lettuce in 2-door reach-in and pork, muenster cheese, beef and chicken in grill cooler > 45F. Items moved to other working coolers and walk-in freezer for quick chill. Verification required to ensure coolers are maintaining proper temperatures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed several spray bottles not labeled. CDI- labeled on site. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed chlorine sanitizer too strong for FCS. CDI - diluted

4-501.11 Maintain equipment in good repair. Observed a few cooler not working properly. Internal thermometers reading 50F. Observed condensation leak at bottom of 1-door prep cooler on line. Repair called in for coolers. See # 20.

Hand sinks shall be used for hand washing only. (5-205.11) Observed a whisk stored in one hand sink and food debris in other handsinks. CDI-through education and whisk taken to be rewashed.

Store TCS foods cold at 45F or below. (3-501.16) Observed cut tomatoes and lettuce stored in a cooler that had tripped a breaker and was not operating at proper temperature. Lettuce and tomatoes put into the cooler 15 minutes prior. CDI-all items put into properly operating cooler.

Properly date mark ready to eat, refrigerated foods held longer than 24 hours and no more than 7 days. (3-501.17) No date marking on any leftover items in walk in cooler. CDI-items date labeled and PIC educated.

Store food to prevent contamination. (3-305.11) Observed several uncovered pans in walk in cooler, bottom of bowl stored in direct contact with food, and pans of limes stored in direct contact with ice used for customer drinks.

Properly air dry utensils. (4-901.11) Observed pans stacked wet.