ANTOJITOS CATRACHOS

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands and did not use a paper towel barrier to turn off the faucet and prevent contamination of hands. CDI - Food employee educated and hands were washed properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans stacked together with sticker residue, observed the residue transferring from the exterior of the pans to the interior food contact surface of pans. CDI - Pans were removed and placed at the 3 compartment sink to be properly washed rinsed and sanitized. 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 scrambled eggs held below 135F. CDI - Eggs voluntarily discarded. Scrambled eggs added to TPHC form and time will be recorded on white board used for other items already held on 4 hour TPHC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed all foods on rolling cart prepared the previous night and placed inside the WIC with no date marking. CDI - PIC properly date marked all items. EHS and PIC discussed all items held longer than 24 hours must be date marked. Items prepared the previous day and placed inside the WIC to be used another day should be date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple bulk containers of salt, sugar and spices with no labels. CDI - Containers were labeled.

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 with no handle submerged inside containers of Cut onions. CDI - Scoop was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above Ready to eat beans inside the WIC. CDI - Storage order was rearranged. 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 large plastics tubs of carne molida (x4) and beans (x3) made the previous day and placed inside the WIC to cool overnight. The Items were observed from 42F to 56F at the time of the inspection. CDI - Items were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak Hot holding at 127F inside the steam well. CDI - Steak was reheated to 185F and placed back into hot holding. 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 multiple containers of crema at 45F LB RIC. CDI - Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 beans, yuca, and molida made on 6/9, placed into new container on 6/10 for service and date marked with 6/10. The date of prep must follow all foods, new date cannot be added when food is placed into a new container. CDI - Date marking was changed to date matching large batches in the WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastics tubs of carne molida (x4) and beans (x3), placed inside the WIC to cool overnight, missing the 6 hours cooling window. Food must be cooled from 135F to 70F in 2 hours and from 135F to 41F in a total of 6 hours. CDI - Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in kitchen. 6-202.13 Properly locate mechanical insect control devices. Observed insect control device hanging in prep area above/next to prep table and large mounted mixer. CDI - Insect device relocated.

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 handle of tongs submerged inside salad inside the prep unit.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above RTE foods inside the WIC. CDI - Unwashed vegetable were removed and washed. 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 large container of chicken for tacos and a large container of beans placed inside the WIC to cool overnight. At the time of the inspection chicken was observed at 48F and Beans were observed at 44-45F, neither item cooled to 41F within the 6 hour window. CDI - Both items were voluntarily discarded. Facility should utilize smaller and more shallow containers for cooling. Facility should stir large amounts of food during cooling. 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 chicken and beans missing the 6 hour cooling window. Both items observed cooling inside large plastic containers, both items were observed above 41F. CDI - Both items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 large bins of sugar with no label. CDI - bins were labeled.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken straining utensil. Observed wires broken, CDI - PIC Discareded.

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 push cart where fried chicken is held on TPHC in need of cleaning. Observed lots of grease build-up.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee come through back door, no hand wash and begins to grab thermometer to take food temperatures. CDI - PIC washes hands properly before continuing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground beef stored above chopped jalapeños and onions inside the WIC. CDI - No visible evidence of cross-contamination observed, storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored above raw shell eggs inside the WIC. CDI - Storage order was rearranged. 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 3 large containers of ground beef cooling in large, covered plastic containers. Two containers placed in WIC to cool from (7/7) At 47F, 1 container cooling form (7/8) at 58F on (7/9). CDI - All ground beef that did not cool to 41F or below within 6 total hours was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, chopped cabbage, boiled eggs and cooked yuca held above 41F inside the prep unit. CDI - Cheese and chopped cabbage was prepared within 1 of the beginning of the inspection, items were moved to the WIC to rapidly cool. Yuca and boiled eggs were voluntarily discarded. EHS 3-day verification visit is required. 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 yuca cooling inside large plastic containers in prep unit at a rate of 0.26F over 30 minute period. (91F - 83F) CDI - Moved to metal containers and placed inside the WIC. Observed 3 large covered containers of ground beef cooling from the previous day at 47F + during inspection missing the 6 hour cooling window. CDI - Discard. 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 .

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

4-501.11 Maintain equipment in good repair. Observed 3 compartment sink detaching from the wall. Needs to caulked.

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 portable fans blowing throughout the kitchen with large dust accumulations. In need of cleaning.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef. CDI - Storage order was rearranged. 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 multiple pans and utensils stored as clean with food debris present on the food contact surfaces. CD - Items were placed at the 3 compartment sink to be properly w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak Hot holding below 135F in a pan on top of the grill. CDI - Steak was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw/salad, cheese, yuca, and chopped cabbage above 41F inside Prep salad prep unit. PIC stated that the items were placed in the unit 1 hour before EHS arrival. PIC was allowed to place items in ice bath for rapid cooling. EHS 3 day verification visit required. Ambient of prep unit observed at 48F. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer in excess of 200 ppm . CDI - PIC diluted to proper concentration.

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 container of flour with no label. CDI - Container was labeled.

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 slightly rusted shelving on the left rear shelving of the WIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish over ready to eat foods in walk in cooler. Cdi PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken cooled from last night at 52 degrees. CDI cooling window missed product discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed most items cooked yesterday for long term storage not date marked. CDI PIC had employees date mark items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed not times for chicken on tphc . CDI PIC labeled times on white board per procedure.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in excess of 200 ppm . CDI PIC had employee dilute to proper concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooled in too dense of layer to meet cooling parameters . CDI cooling window missed product discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed shredded cabbage stored in garbage bags. Advised PIC food grade bags are required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two food employees wash hands and then touch soiled handle on paper towel dispenser and turn off water using bare hands. Observed another food employee enter and exit walk in cooler several time without changing gloves and washing hands. CDI - Hands washed and PIC explained the risk. -2- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one immersion blender stored as clean on back shelf near can wash with pink buildup on and around blade. CDI - PIC re-cleaned. -0- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed small containers of TCS foods in flip top and in prep at cook line without date marking. Per PIC, bulk containers in WI have dates. Observed chicken taquitos date marked for today when filling was prepared yesterday. CDI - EHS advised that all containers of TCS foods held more than 24 hrs shall be date marked with prep date of oldest ingredient. Date marking corrected. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around cook and prep areas. Maintain and increase pest control as necessary to remove insects. -0-

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 knife stored between prep table and prep unit near 3-comp sink. CDI - Knife cleaned and PIC stated knife will be stored on prep table. -0-

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 sponges and scrubbers for dishwashing stored on shelf in restroom. CDI - PIC educated about proper storage and items moved to near 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed plastic torn inside door of prep unit at cook line, exposing insulation. Repair. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no one present with a CFPM. Manager with certification arrived towards end of inspection. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed hand washing compliance with exception of one food employee who washed hands and recontaminated them by turning off water supply with bare hands. CDI - Employee coached and properly washed hands. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared crema registering at 45 F degrees inside of lowboy unit. CDI - Products transferred to upright reach-in freezer. Temperatures decreased < 41 F after 20 minutes. Points scaled back due to notable improvement since previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 employee place a large covered container of cooked yuca inside of the lowboy unit. Employee acknowledged that they were intending on cooling the product. CDI - Lid removed and food relocated to the walk-in cooler to facilitate cooling towards < 41 F. Product’s temperature decreased 15 F degrees after > 20 minutes. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic container with out handles being used to collect raw beef stored inside of the reach-in unit. CDI - Utensil removed by employee. 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 handle with scoop sitting on sugar inside container. CDI - Utensil repositioned upwards. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple large plastic food containers and plastic cups wet nested. CDI - Utensils separated to allow air drying. -0.5-

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed separated baseboards between hand sink and 3-compartment sink and left of walk-in cooler door. No points deducted as areas in disrepair during previous inspection are now in compliance. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed uncovered bus tub of raw fish stored on covered bus tub of cooked ground beef inside of the walk-in cooler. CDI - Fish relocated to bottom shelf to prevent cross-contamination. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 3rd-compartment sink with chlorine sanitizer concentration of 0 P.P.M. Food utensils were submerged inside of solution. CDI - Chlorine added to achieve adequate concentration of 50 P.P.M. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed items inside of upright reach-in, prep top and walk-in cooler cold holding > 41 F. Refer to temperature chart. Upon further investigation, it was discovered that the upright reach-in was malfunctioning. CDI - Products from reach-in and walk-in cooler voluntarily discarded due to being > 41 F after 4 hours, all other foods transferred to the walk-in cooler to cool down. Facility advised to discontinue using unit until repaired and holding less than 41 F. Facility has alternate refrigeration to use until repair can be made.***A compliance visit will be made to verify repair of unit. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on cooked ground beef and white rice inside of the walk-in cooler. PIC confirmed date of preparation. CDI - Ground beef date marked and white rice discarded due to the item being > 41 F over 4 hours. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small roaches present during inspection. Recommend facility contact PCO. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects trapped inside ceiling tile above hand washing sink. Remove. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple damp wiping cloths stored on prep counter and directly on top of single service food foil sheets. Also observed wiping cloths being held in sanitizer buckets with < 50 P.P.M. chlorine. CDI - Wiping cloths removed, foil which came into contact with wiping cloth discarded; buckets holding solution discarded and remade with concentrations reading 100 P.P.M. -0.5- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor underneath the 3-compartment sink. CDI - Bucket removed.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers attached stored as clean at prep top. CDI - Avocados removed and properly washed. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee dry a knife with a cotton wiping cloth. CDI - Employee educated and utensil re-washed. -0-

4-501.11 Maintain equipment in good repair. Observed upright reach-in unit unable to maintain foods < 41 F. Also observed heavy ice accumulation inside of this reach-in unit. Foods inside of unit voluntarily discarded due to being held inside since 8 am. A compliance visit will be made to verify repairs. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed broken down card board box and heavy food debris on floor out back behind facility and surrounding facility’s grease trap. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster sliding doors left open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared dumpster missing it’s drain plug.

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed repairs needed on floor tiles underneath and in front of 3-compartment sink as well as corner wall below hand washing sink.***No points deducted due to different area observed. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored with goods on shelving unit above prep table. CDI - Device removed. -0-

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 plan in place. PIC not aware of requirement. CDI- Education provided to PIC on requirement and template procedure in Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bus tub of raw chicken stored on rolling cart directly above uncovered bus tub of cooked chicken. CDI- items relocated. 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 pot of red salsa on counter upon arrival at 105F. Unable to determine exact time completed cooking but was estimated to be on counter for at least 1 hour. Due to size of pot, salsa would not cool to 70F within 2 hours. CDI- reheated to 165F and held hot for service. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. Observed large covered and stacked bus tubs of marinaded chicken in walk in cooler 51-53F. After 1 hour, temperature did not decrease. CDI- items unstacked, uncovered and stirred to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 scrambled eggs and pork at counter top steam well below 135F. CDI- both items reheated to above 165F and placed back in unit. Observed fried chicken in bus tub next to fryer at 121F. CDI- reheated above 165F and served. Recommended to use TPHC for fried chicken. Template procedure given to PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed counter top one door unit air temperature at 54F. Only item stored in unit was shredded cheese that was 59F. CDI- cheese discarded. Discontinue using unit until repaired and holding less than 41F. Facility has alternate refrigeration to use until repair can be made. A compliance visit will be made to verify repair of unit. Points decreased due to only significant improvement in 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 .

3-501.15 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 pots of beans and red salsa cooling on counter at room temperature upon arrival. Observed deep covered bus tubs of cut cabbage and raw marinaded chicken cooling in walk in cooler. CDI- red salsa reheated to 165F and hot held for use, beans were blended and placed in shallow containers in walk in cooler. Lids removed and items unstacked to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 one rolling bin of flour unlabeled.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fish stored in ice and water in bus tubs in walk in cooler. CDI- ice removed from container.

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 watches and bracelets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility is using pre-made Purcell food service sanitizer in spray bottles for cutting boards and kitchen surfaces. No test strips observed available for this type of sanitizer. CDI- PIC agreed to discontinue using in kitchen for food contact surfaces. Product will be used for tables in dining area only. Facility also uses and has appropriate test strips for bleach sanitizer.

Repeat: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed household refuse from surrounding neighborhoods around dumpster. Dumpster is shared with other businesses as well in complex.

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 cleaning needed for ceilings around vents and fan near ice machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC at beginning of inspection without certification. Additional manager with certification arrived at end of inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut cabbage cold holding above 41F after cooling overnight. CDI, item discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods cold holding above 41F at prep cooler. Observed ambient temperature of unit at 50F. PIC states equipment was not monitored for temperature today. CDI, items at prep top placed on TPHC until unit is serviced. Interior of unit was emptied. PIC made service request to technician. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut cabbage cooling in packed bus tubs with lid on. CDI, items discarded. EHS advised PIC and employees to watch video on cooling in Spanish. EHS advised PIC to ensure cooling process is monitored for compliance. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep cooler cold holding above 41F. Service request made and items at prep top placed on TPHC. Need repaired.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados and limes with sticker residue stored as clean at prep top. Need cleaning.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed loose 3 compartment sink and hand sink with no seal between equipment and adjoining wall. Need repaired.

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 grease build up at vent hood. Need cleaning.

Repeat: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed household refuse from surrounding neighborhoods around dumpster. Need cleaning.

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

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. PIC states he never received email with procedures. CDI, procedures provided.

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

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 cooked chicken and raw beef cold holding above 41F. Observed date mark of 7/19 on cooked chicken. PIC states raw beef was cut and prepared today before opening. CDI, chicken discarded by PIC, raw beef moved to WIC.

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 no labels on squeeze bottles. Need labels.

Repeat: 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on outside of dumpster. Need cleaning.

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

Repeat: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, documents emailed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed refuse on outside of dumpster. Need cleaning.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage, chicken tacos, raw beef, and raw marinated chicken cold holding above 41F. Observed two different date marks on raw beef (12/9, 12/12) and 12/16 on marinated raw chicken. Employee states cabbage and chicken tacos were prepared today at 12. Observed larger batch of cabbage at 41F at walk in. Observed reach in cooler where raw chicken was stored at 50F. CDI, chicken tacos and cabbage moved to walk in to cool. Raw chicken and raw beef discarded by PIC. PIC states reach in cooler will be thrown out.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification.

Repeat: 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 3 bus tubs of raw marinated chicken and 2 bus tubs of cabbage salad cold holding above 41F. PIC states items were left cooling overnight. CDI, items discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions, cabbage salad, queso fresco, raw beef, chicken tacos, raw pork, cooked beef, and milk cold holding above 41F. PIC states items were prepared yesterday. Observed date marks of 8/13. Observed internal temperature of 48F at prep unit and 46F at reach in. CDI, items discarded by PIC. PIC made service request to technician. PIC states facility can use TPHC as a temporary solution until units are repaired. PIC states the cabbage, queso, and onions can be placed on time and raw proteins will be taken from WIC as needed. Verification required.

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 chicken and cut cabbage cooling in tightly packed bus tubs. PIC states items are placed in walk in to cool without lids for 4 hours. PIC states items are covered at closing time. PIC recognizes that containers are excessively packed which results in items not meeting cooling parameters. CDI, items discarded by PIC.

Repeat: 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 labels on squeeze bottles at reach in and prep unit.

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 basket stored in container of raw beef. CDI, item removed by PIC.

4-501.11 Maintain equipment in good repair. Observed broken handle at walk in cooler. Need repaired.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash build up behind dumpster area. Need cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one on site with food safety manager certification. PIC Teresa Ordonez was advised of requirement, and PIC questions addressed about requirement. repeat

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Fried chicken placed in container, then covered for cooling. Container was vented after intervention. Container of chicken was placed on metal prep table as part of the cooling process. Final cook temperatures were at a range of 179F to 187F. Container of chicken noted to still be on the table about 25 minutes later. Temperatures ranging from 133F to 147F. CDI- PIC had container moved and placed in walk in cooler. Educated PIC as to cooling stages and requirements of cooling . Intervention was required to assure that cooling perimeters for the first stage of cooling was 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 Chicken being placed in tightly covered container and placed on prep table as part of the cooling process. CDI- Container was vented, then after about 25 minutes of observation, moved to walk in cooler uncovered to allow for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squeeze bottles of sour cream stored at the prep cooler not labeled. Advised PIC that bottles need to be labeled. 0pts

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep surfaces. Remove wet cloths.

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. Red plastic "fry basket" stored inside of container of onions and vinegar inside the walk in cooler. repeat, All other utensils stored as required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean metal hood filters stored on the floor under the facility handwashing sink in the kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and water bottle stored on back prep table. Area was not in use at time of storage or inspection. Store items in designated storage space.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with valid CFPM certification. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed blocked by cart with containers. CDI. Moved by manager.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried chicken observed in fryer basket below 135F. CDI. Reheated to proper temperature. Repeat violation.

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. Wet wiping cloths observed on counter.

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. Fry basket observing being used for scoop in direct contact with raw beef. Repeat violation. This item has been repeated on the previous two inspections.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans observed stacked wet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present with CFPM certification. Repeat violation.

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 Employee observed washing hands for approximately 5 seconds then turning off faucet handles without barrier.. CDI. Employee was educated and rewashed hands properly.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine sanitizer measuring in three compartment sink at 0 ppm. CDI. Remade to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Refried beans observed in hot holding unit below 135F. CDI. Reheated on stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Flip-top/reach in unit holding several foods at above 41F (see chart). EHS will return no later than 07/02/2020 to verify unit is holding foods at 41F or below. All foods that had been in unit for 4 hours or more were voluntarily discarded and others were moved to walk-in cooler. Repeat violation. If repeated on next inspection full points will be deducted.

7-102.11 Common Name-Working Containers - PF One bottle of sanitizer not labeled. CDI. 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 Rice observed cooling on prep counter that had been recently cooked holding at 76F. Containers of food that had been moved from walk-in cooler to cool down from cold holding unit observed tightly wrapped. CDI. Containers vented and rice placed in reach-in freezer to rapidly cool. Repeat violation.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Splash guard needed beside handsink if food is being prepped next to it. Bananas being washed and cut next to soiled dishes. CDI. Bananas moved to prep sink to be rewashed and prepped until barrier installed.

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. Fry baskets are being used as scoops for meat and other foods in reach-in cooler. Repeat violation. Points will be deducted on next inspection if repeated again.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Gaskets observed torn on reach-in cooler doors.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips needed for quat sanitizer in bottles. EHS will return no later than 07/02/2020

6-302.11 Supply toilet tissue at each toilet. Toilet tissue missing in customer restroom. Restrooms for customers are closed due to dining room closure. CDI. Supplied.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two employee preparing plantains for service blocking access to handsink today. CDI - Food employees moved from in front of handsink. -1-

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 cut carrots and cabbage mix cooling from yesterday at 43F in walk in cooler. Per PIC, this product has not been removed from walk in cooling during cooling process. CDI - PIC voluntarily discarded. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling at room temperature at 63F and tightly wrapped cut cabbage cooling in walk in cooling. CDI - PIC instructed chicken taken to walk in to cool and tightly wrapped bags loosened for rapid cooling. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working with exposed food at bginning of inspection without an effective hair restraint. -0-

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 with handle touching ice between uses. REPEAT -.5-

4-501.11 Maintain equipment in good repair. Observed broken handle on walk in cooler. -0- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH BETTER THAN LAST INSPECTION.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked ceiling tiles in restroom. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today REPEAT -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over RTE tortilla shells, cut cabbage and carrots that are RTE. CDI - PIC moved produce into one single line from top to bottom on shelf with RTE produce stored on top shelf. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in walk in cooler cold holding at 41-45F. VR no later than 04/26/2019 to ensure cooler is holding TCS foods at or below 41F. -1.5-

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 TCS foods in walk in and reach in without date marking that re 1-3 days old. CDI - PIC back dated these items and trained new employee on date marking during inspection. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored under frozen, leaking condenser piping in walk in cooler. -0-

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 in-use scoops with handles touching food and one bowl without handle used to dispense seasoning at cook line. -0-

4-501.11 Maintain equipment in good repair. Observed walk in cooler not holding TCS foods at or below 41F. Ice buildup around piping at condenser present today. -0-

5-205.12 (A) Prohibiting a Cross Connection - P,PF A person shall prevent cross-connection between drinking water and other water systems through a direct connection. Observed piping for clean water system below flood plane of 3-comp sink inside sanitizer. CDI - PIC restored air gap by shortening the piping from the drinking water system. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink with plastic bus tub stored in basin at beginning of inspection. This is the only handsink in the kitchen. CDI - PIC cleaned out handsink. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups near drink dispensers that are wet stacked on prep table. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on container to left and lid open on middle container inside dumpster corral. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee cracking raw eggs at stove and resume cooking without handwashing. CDI - PIC instructed handwashing. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers and other unwashed produce stored on walk in shelf over RTE foods. CDI - PIC rearranged foods on shelf. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pan of fried chicken cooling in prep unit at 78F. CDI - PIC moved chicken to walk in to cool. -.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility only has two meat thermometers for taking temperatures. CDI - PIC purchased food thermometer and on-site during insepction. -.5-

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 labels on working squeeze bottles of sour cream and other condiments at cook line in prep. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep table to the left of cook line. -0-

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 handle touching flour in flour bin. REPEAT -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans and bus tubs near 3-comp sink. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-commercial freezer in use. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on ceiling vent over front counter ice chest. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on items prepared Monday and Tuesday, such as cooked ground and chopped beef. CDI - PIC placed dates on these products. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered container of queso in reach in cooler under dripping ceiling. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food at beginning of inspection. -0-

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 with handle touching ice in cooler at front counter. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard moulding separating from walls. REPEAT -.5-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on site that was a certified food protection manager.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee crack raw shell egg and cook the egg then grab cheese and place into a bowl then handle the bowl with thumb in contact with the cheese without washing hands and glove change. CDI-PIC instructed the food employee to wash hands and change of gloves after change of task.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed and RTE food in the walk in cooler. CDI- PIC rearranged food to correct order. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed ice in a container without a lid in the reach in freezer. CDI-PIC put a lid on the container to prevent contamination.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in the ice machine.

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 a large batch of refried beans that PIC stated was prepared yesterday 1/10/18 at 50F. CDI-PIC volunteerly discarded the product.

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 large batch of refried beans, large batch cheese, cut lettuce, and large batch of enchiladas beef stuffing in walk in without dates. Observed milk in reach in opened yesterday without a date marked. CDI- PIC corrected the dates on all products.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fried chicken and beef that PIC stated was held during lunch but no procedures or written times of beginning and ending time. CDI-PIC marked items with time and instructed how to log the food properly going forward.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed santitizer in sanitizer bottle at greater than 200 ppm of bleach. CDI-PIC properly disposed of sanitizer that was too strong and replaced with correct concentration of 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 large batches of refried beans, cheese, and enchiladas beef stuffing in deep containers with lids on the containers. CDI-PIC was instructed to cool down foods in smaller portions, with lids off, and shallow pans. Items met the cooling parameter except 1 pan of refried beans was 50F after cooling overnight. The 1 pan of refried beans was volunteerly discarded.

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 handles in contact with food in a flour containter, rice container, and ice container.

4-501.11 Maintain equipment in good repair. Observed shelving in warewash area with rust and handsink in warewash area seperating from the wall. Points kept the same as different items noted this time, items on last inspection were repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and build up on side of cooking equipment, on shelving in warewash area and in the walk in cooler, residue on the nozzles of the drink machine, and food debris in bottom and corners of the reach in units.

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 at back door area, baseboards peeling from the wall, and ceiling with damage and peeling.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one has food safety certification. Work towards gaining certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at kitchen hand sink upon entry. CDI - Paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut cabbage, cheese, and raw shell eggs holding above 45F in flip top. CDI - All relocated to low prep cooler for rapid cool down. VR - Will return within 10 days to verify correction.

7-201.11 Store toxic materials to avoid contamination. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bucket with no label stored on cutting board. CDI - Sanitizer bucket labeled and relocated to low shelf.

4-501.11 Maintain equipment in good repair. Repair split gaskets on low prep cooler doors and repair shelves with chipping paint and rust in reach in cooler. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from prep cooler door gaskets and dust accumulation from walk in cooler fan guards.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one has food safety certification. Work towards gaining certification.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed peppers, limes, and tomatoes stored on top shelf above totillas, cut cabbage, and cut carrots in walk in cooler. CDI - Storage rearranged with unwashed produce below ready to eat items.

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. Tongs stored with handle contacting peppers and onions and scoop stored with handle contacting rice in rice bin. CDI - Utensils reinserted with handles above food.

4-501.11 Maintain equipment in good repair. Repair split gaskets on low prep cooler doors and repair shelves with chipping paint and rust in reach in cooler. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from prep cooler door gaskets.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one has food safety certification. Work towards gaining certification.

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 Tub of chicken taquitos cooling in low prep cooler only able to hold items at 44-45F. CDI - Relocated to walk in cooler.

4-501.11 Maintain equipment in good repair. Repair split gasket on low prep cooler door and adjust hinges to hold door level. .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and deris in gasket of low prep cooler door. CDI - Cleaned durng the inspection.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Slaw stocked above the top of the pan and holding above 45F. CDI - Out of temp portion relocated to walk in cooler for rapid cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked pork made yesterday and dated with todays date. Also, all date marks have today's date including items clearly made more than one day prior such as a nearly empty tub of refried beans. CDI - Reviewed date marking requirments with staff; date marks corrected for items staff are sure of date cooked, others discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Install weather stripping at top and bottom of screen door to prevent pest entry.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on prep surfaces. CDI - Sanitizer bucket made and wiping cloths placed in solution.

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. Scoops stored with handles in flour and rice. CDI - Scoops reinserted with handles up.

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

6-101.11 Floors, walls, and ceilings shall be constructed to be smooth, easily cleanable, and non-absorbant. One absorbant ceiling tile in dry goods area of kitchen. Replace with required waterproof tile.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Left information about classes with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs, cut cabbage, and cheese holding above 45F in flip top. CDI - All relocated to walk in cooler as items were stocked less than 4 hours prior. Discontinue using top of cooler fro TCS foods until adjustmets can be made to correct hodling temperature. Temperatures in bottom of unit range from 35F -39F.

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 Fried chicken cooling at room temp after cooling below 135F; also, multiple items in walk in cooler cooling with lids on. CDI - Lids removed to promote rapid cooling; fried chicken moved to walk in cooler for proper cooling. Monitor cooling temperatures with thin probe thermometer.

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. Tong handles contacting food in bin of pickled onions. CDI - Reinserted with handles up.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present with food protection manager certification at time of inspection. Handout with information about certification classes left with facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 5 gallon bucket stored in only handsink in the kitchen. CDI - Bucket relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple food pans stored as clean with sticker residue or whole sticker still intact. CDI - These pans were sent to dish area for reprocessing. 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink at 0ppm. CDI - Liquid chlorine added until solution at 50ppm. Facility using splashless bleach which has been know to come in lower concentration.

3-501.13 Use approved thawing methods. Bags of frozen fruit pulp thawing in bucket of standing water. CDI - Container placed under running water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic tubs and metal food pans wet stacked on drying rack above the three comp sink. Separate to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe dust off of fan guards in walk in cooler.

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. Wipe splatters from walls behind prep sink in corner of kitchen.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels not available in public rest room. CDI - PIC repaired dispenser.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken cooked to 130F. PIC indicated that they "pre-cook" the chicken, cool in the walk in cooler, then finish to order. CDI - PIC agrees that chicken will be cooked to 165F during the first heating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P All TCS foods in flip top/ low prep cooler holding above 45F. CDI - Items placed in cooler less than 4 hours prior relocated to reach in freezer for rapid cool down; all other TCS foods discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabeled bottle of windex. CDI - PIC labeled during the inspection.

3-501.13 Use approved thawing methods. Fruit pulp thawing in standing water. CDI - Water turned on to flow over product.

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. Handle of tongs contacting cooked onions and peppers. CDI- Tongs replaced with handle up.

4-502.11(A) Maintain utensils in good repair. Observed rust on wire utensils. CDI - Discarded. 4-501.11 Maintain equipment in good repair. Low prep cooler/ flip top not holding food at required temp; also leaking water into metal pan inside. Call for service. Discontinue use of unit until repairs are made. VR - Will return with in 10 days to verify correction.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification/ certification of training for certified food protection manager. CDI- verbal correction. PIC Carlos Ordonez advised that he intends to get the required training.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Per menu review today, one meal option is offered that allows eggs to cooked per the customers request. PIC was advised and also shown options on handouts as to providing the required consumer advisory. Advisory is to be provided on menu by the next inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf . Pan of queso and pan of pico in prep cooler during cooling process. CDI- PIC removed and placed in large reach in cooler for rapid cooling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed food items co-mingled with facility items at the prep cooler. PIC that they have a designated storage for employee items, and also removed items and placed at designated area.

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

3-501.15 Cooling Methods - PF. All potentially hazardous ready to eat foods shall be cooled using the propper cooling method. Observed cooked onions cooling on the food prep table. CDI- onions were vented and placed in the walk in cooler to propperly cool.

3-602.11 Food Labels - PF. All self-service ready to eat foods with two or more ingredients shall be labeled with a list of ingredients. Observed no ingredients list on the Narice drinks in the cooler in the dining room. CDI by instruction.