MI TIERRA RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shrimp being stored behind a container of corn cakes in reach in cooler and a bus tub of raw steak being stored above a bus tub of cooked pork in walk in cooler. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations on previous report.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed multiple metal containers with sticker residue on outside of container being stacked within other containers in which sticker residue was contacting food contact surface of next container. CDI: PIC returned all containers to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of cut lettuce and a container with a baked potato being stored in prep flip top cooler and a bus tub of pork in walk in cooler alol above 41F. See temp chart. CDI: PIC voluntarily discarded all items.

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) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two bus tubs of pork being held in walk in cooler, one date marked 7/2 and the other date marked 7/7, both past their expiration. CDI: PIC discarded both containers of pork.

6-202.13 Properly locate mechanical insect control devices. Observed a mechanical insect control device plugged into an outlet in prep area directly over a prep table. CDI: PIC removed device from outlet over prep table.

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 a scoop being stored in a small container of sugar at front counter in which handle of scoop was resting in sugar. CDI: PIC removed scoop from container of sugar. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a container of water on stove top being used to store multiple utensils in which water measured 131F and water had accumulation of soil and residue. CDI: PIC emptied container of water and utensils and returned utensils to be W/R/S.

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. 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 being stored above cooked chicharrones in WIC during inspection. Observed raw repackaged chicken being stored above raw repackaged pork in WIF during inspection. CDI - PIC corrected storage order during inspection. REHS provided storage order guide. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 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 empanadas being held on time in front display case with no written procedures and no time stamp identifying the time which they were removed from temperature control. CDI - REHS provided TPHC form during inspection. Empanadas voluntarily discarded. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/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 shredded cheese cooling while in a deep, covered, and stacked plastic container in WIC during inspection. Cheese was not cooling hastily. CDI - Cheese moved to shallow metal pans and placed in WIF uncovered. Cheese achieved proper temperature during inspection. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed broken handle on RIF in main kitchen area during inspection. Observed sanitizer dispenser at three compartment sink unable to properly dispense sanitizer at correct concentrations. Facility utilizes dish machine, which was dispensing properly concentrated sanitizer during inspection. Three compartment sink was not in use during inspection. Repair or replacement necessary. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by trash can during inspection. CDI - Trashcan moved to appropriate location. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above RTE soups in WIC. Ensure unwashed produce are stored in a manner that does not promote contamination of RTE foods. 0 pts 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. 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 cooked beef cooling since 12:00pm maintaining a temperature of 86F at 2:35pm. Observed tomatoes prepped at 11:00am holding at 45F at 3:45. CDI - Cooked beef voluntarily discarded. Cooling method for tomatoes changed allowing them to achieve 41F by 3:00pm. See violation 33 for details. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 cooked beef being prepped while still in the cooling process, causing it to miss the 2 hour cooling window. Observed cut tomatoes and shredded cheese cooling in deep, covered containers during inspection. Tomatoes were about to miss cooling window. Shredded cheese was not cooling hastily. CDI - Cooked beef voluntarily discarded. Tomatoes moved to shallow pan in WIF. Tomatoes achieved 41F within 4 hours. Shredded cheese moved to shallow pans in WIF. Cooling achieved proper rate. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food being stored on the floor in WIF. Ensure all foods are stored 6 inches off the ground at all times. 0 pts.

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 being stored in between prep unit and steamwell during inspection. CDI - Knife removed and cleaned. 0.5 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple single use food containers that had been washed and stored as clean for use during inspection. Ensure all single use items are properly discarded of after their initial use. 0 pts.

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

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 open packages of raw chicken stored above beef in the walk-in freezer. CDI - Items were moved to the correct order.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the top of the prep cooler above 41 degrees. Cooler will be placed on temporary 6-hour TPHC until the unit is repaired. EHS provided policy during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during 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 chicken cooling in a deep plastic container with a lid. CDI - Employee moved chicken to a thin, metal pan.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing on a counter with no running water. CDI - Chicken was moved to the walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee wearing bracelets and no hair restraint.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

REPEAT 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils inside of 76 degree water by the coffee station.

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 for the restaurant stored in the employee restroom. CDI - Items were removed from the restroom.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed a deeply stained prep cooler cutting board. Observed rusting shelves above the 3-compartment sink and inside the cooler under the coffee machine.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed open dumpster doors, a missing drain plug and a crack on the bottom. Owner has called the company to replace the dumpster.

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 three employee drinks stored on a shelf above single-service items.

REPEAT 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils inside of 96 degree water on the grill.

4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed melted utensil handles. Observed a deeply stained prep cooler cutting board. Observed rusting shelves above the 3-compartment sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed missing covered trash can in the employee bathroom.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash hands and then turn the faucet off with bare hands. CDI - Employee was educated on how to turn the faucet off with the paper towel. Employee rewashed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready-to-eat products in the walk-in cooler.

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 pico de gallo, chicken, beef, blended tomatoes, and cream sauce past the 7-day date mark. CDI - All items were voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw fish thawing in boxes on a shelf. CDI - Items were moved to the walk-in cooler to thaw.

REPEAT 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. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed cups being used a scoops for spices. Observed utensils on the grill inside 130 degree water.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed spatulas stored in the slot behind the 3-comp sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” blender. Toaster oven is only used for bread. 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. Observed severely melted utensil handles on spatulas.

5-202.14 A backflow device shall be used according to its design standard. The backflow prevention device on the mop sink is not rated for continuous pressure. ASSE 1001. The water was being cut off by the spray nozzle instead of the main faucet. CDI - Water was turned off at the top faucet.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin within close proximity to the cook line hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed plantains and sausage hot holding in fryer baskets below 135F. See temperature chart. CDI- item reheated to 165F. REPEAT *No escalation in points due to improvements from previous 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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 knife stored in between wall and prep table.

4-501.11 Maintain equipment in good repair. Shelf used to store carry out orders is rusted. Shelves are chipping in upright freezer. Repair/replace listed equipment. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of food debris in bottom of reach in freezer.

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 Employee observed cutting tomatoes with bare hands. Do not handle ready-to-eat foods with bare hands. CDI - Tomatoes discarded and employee wore gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored on shelf above hot dogs in upright cooler. Also, raw eggs stored on shelf above beans in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. Different circumstances from last inspection so kept at half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Soup (129-135F), pan of sausage and plantains (105-112F), and beef and chicken empanadas (110-120F) were below 135F in hot holding. TCS foods in hot holding shall measure 135F or above. CDI - Items reheated to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sausage (68F), 2 pans of chicharrones (53-62F), and arepas (50F) were sitting out of temperature control on cook line. TCS foods in cold holding shall 41F or less. CDI - Items moved to walk-in cooler to rapidly cool. 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 .

4-501.11 Maintain equipment in good repair. Shelf below prep sink is rusted. Gasket on walk-in cooler door is torn. Shelves are chipping in upright freezer. Repair/replace listed equipment. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Tiles missing or damaged around grease trap lid. Repair/replace broken tiles. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks observed above disposable food containers and above sandwich cooler on shelf. Store employee drinks in a separate location, such as a low shelf. 0 pts.

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 coffee cup stored on shelf above prep top station. CDI - Cup moved to location away from food/utensils.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed cook’s line hand wash sink with bowl of yucca stored in basin. CDI - Bowl was moved to prep area. - 2 - REPEAT

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 trout stored below raw queso de carne in WIC. CDI - PIC corrected storage order. - 1.5 - REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed pan of white rice being hot held below 135F in steam well. CDI-PIC reheated rice to 169F and returned it to the steam well.

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 lettuce, sliced tomatoes, and diced tomatoes in prep top and raw beef and chicken in reach in all holding above temperature threshold of 41F. CDI Foods were moved to walk in cooler to lower the temperature threshold. - 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed two cleaning spray bottles without a label. CDI- PIC labeled the items. - 1 - REPEAT

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on grate at front beverage station. CDI - PIC placed scoop in pitcher next to station.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - REPEAT- Observed back hand sink blocked with large trash can. Observed front hand sink be used to dump ice. CDI- Trash can removed and education provided on the use for hand sink shall only be for handwashing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - EHS observed unwashed produce stored above RTE potatoes and cooling potatoes. Observed two employees crack and cook raw shell eggs. Without a discard the employee attempt to prep Rte produce and cheese. CDI- Prior to cross contamination education was provided and EHS observed proper hand washing. PIC correct the storage order. 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. - EHS observed inside ceiling of ice machine with dark build up. Clean as often as required to prevent and reduce the build up.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - EHS observed 5 large containers of cooked pork and one large container of cooked plantains without a date mark in the freezer. EHS observed several items in the flip top without a date that had a prep date of a larger container in the walk in. EHS observed red made in house salsa with cooked veg and tomatos dated for 6/12/23. CDI- PIC was able to properly date all items since they had been prep within the past two days according to PIC. PIC voluntarily discarded the salsa. 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 three cleaning spray bottles without a label. CDI- PIC labeled the items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed large prep sink of frozen chicken thawing without water and at ambient air. CDI- PIC moved item to walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed several squeeze bottles and shakers on cook line without a label. CDI- PIC labeled all items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - EHS observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed front counter hand washing sink being used to pour water inside small plastic container during inspection. CDI - EHS corrected through education during the inspection. Hand washing stations are to be used for the sole purpose of hand washing only. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed x1 container of raw pork, multiple cases of raw eggs and unwashed produce stored above ready-to-eat foods (salads, chicken soup, sliced tomatoes & arepas) inside walk-in cooler. No evidence of physical contamination observed. CDI - EHS educated and storage order corrected. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed x2 containers of sanitizer stored on prep counter beside to-go foods and multi-use plates. CDI - Buckets removed. -1-

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Ensure that foods are quickly cooled using vented lids inside walk in cooler/freezer. Observed containers of diced and sliced tomatoes in a bulk amount, one tightly covered. CDI - Uncovered container of product discarded as it had not been used for today’s services. The other container of tomatoes were divided into smaller amounts and placed inside of walk in cooler to cool towards < 41 F. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration below 50 PPM quat. CDI - PIC remade solution and concentrations now registering at 200 PPM. -0.5-

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed employee fill up water inside small plastic container at hand sink, place scoop inside and store container at front counter prep table during inspection. CDI - EHS intervened, educated. Water discarded and utensil removed. -0-

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 fish and chicken both stored outside of their original packaging inside of walk in freezer not stored correctly by their final cook temperatures. Foods were reorganized according to their final cook temperature during the inspection.

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 potatoes, marinated pork, and chicken salsa all holding above temperature threshold of 41F. CDI Foods were moved to walk in cooler to lower the temperature threshold.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed foods prepared days prior without proper date marking attached inside of walk in cooler. CDI- Foods were properly dated during the inspection for 7 days with day one being the day food was prepared.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Label secondary bottles used for chemicals with the common name of the chemical. Unlabeled chemical bottle was 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Ensure that foods are quickly cooled using vented lids inside walk in cooler/freezer. Observed salsas in a bulk amount without being vented. CDI- Salsa was divided into smaller amounts and placed inside of walk in cooler to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. CdI- Dishes were pyramid stacked during the inspection by PIC.

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 damaged columns leading in to the kitchen area. Repair as needed. 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 build up left attached to walls underneath dish area. Recommend a higher cleaning frequency.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can in front of handsink near cook line. CDI-trash can was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .Observed meat pies being hot held below 135F. CDI-PIC reheated meat pies to 170 and returned them to the warmer.

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 pork, cassava, and potatoes In the flip unit that were above 41F. PIC stated that foods were prepared that morning around 10am) and were placed into the unit to be used. CDI-foods were placed into the WIC to rapidly cool down. EHS advised PIC to make sure food is at 41F before being placed into the prep unit. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration below 50ppm.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee not meet full scrub time during hand washing. Employee washed hands a total time of 6 seconds. CDI- Employee was asked to rewash hands during the inspection and was guided through the correct process using the hand washing sign posted. Observed another employee make multiple trips to walk in cooler and return to begin prepping food without washing hands between glove changes. CDI- Employee was asked to wash hands by REHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for the safety of cold holding shall maintain a temperature of 41F or below. Observed cold held items inside of prep unit stacked too high with foods above the fill line and temperature threshold. CDI- These foods ( pork skin, shelled eggs, and salad mix) were divided into two separate containers with the top portion being moved to walk in cooler to cool back down below 41F. Eggs were observed above 54.2F, therefore they were discarded.

2-402.11 Effectiveness - Hair Restraints (C) Effective hats/hairnets shall be worn by all employees engaging in food preparation. Observed an employee preparing food without a hat or hairnet present during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored inside of the prep unit with labels still attached. Ensure that team members are effectively washing fruits and vegetables prior to use. CDI- Avocados we’re removed from prep station and sent to prep sink to be properly washed before use.

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 knife stored in between prep table and wall. Knife was taken to 3 comp sink to be washed , rinsed, and sanitized.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Ensure that dumpster doors are closed after uses to prevent possible harborage or attraction of pests.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for the safety of cold holding shall maintain a temperature of 41F or below. Observed cold held items inside of prep unit stacked too high causing foods above the fill line to be above temperature threshold. CDI- These foods (sausage, pork skin, shelled eggs, and raw pork) were divided into two separate containers with the top portion being moved to walk in cooler to cool back down below 41F(45F for shelled eggs). Items above 45F besides eggs were discarded. (see temperature log)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored ion prep stations. 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 not being actively used stored on food prep stations. CDI- Chemical sanitizer was moved to a lower shelf to prevent possible contamination from occurring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. CdI- Dishes were pyramid stacked during the inspection by PIC.

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink being used to rinse out wet wiping cloth during inspection. Manager corrected through education during the inspection.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No parasite destruction letter upon arrival to inspection for the meal shown in the picture below. PIC was asked about food and stated shrimp and steak both can be ordered undercooked. Food establishment will be required to provide a parasite destruction letter for shrimp. Verification visit required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed beans from the night before at a temperature of 44F during the inspection. Beans have not be removed or used today to cause fluctuation in temperature. Beans were disposed of and denatured during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold held items inside of prep unit stacked too high causing foods above the fill line to be above temperature threshold. These foods (potatoes, sausage, shelled eggs) were divided into two separate containers with the top portion being moved to walk in cooler to cool back down below 41F.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Ensure that foods are quickly cooled using vented lids inside walk in cooler/freezer. Observed beans in a bulk amount without being vented that did not meet cooling parameters. Beans were discarded. Handout was given to food establishment displaying proper cooling methods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored inside of chemical sanitizer that tested at 0 ppm. For quaternary ammonium solutions, concentration shall be in between 200-400ppm. Sanitizer was remixed during the inspection to the proper concentration.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service foil trays left open ended during the inspection. Single service trays were inverted during the inspection to protect them from environmental contamination possibilities.

4-501.11 Maintain equipment in good repair. Observed gasket channels in some reach in unit and walk in unit torn. Gasket channels are ordered currently and awaiting arrival. Invoice observed during the inspection.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Ensure that hand washing sinks are available at all times and used for the sole purpose of handwashing only. Observed hand washing sink being used to rinse wet wiping cloth and dump milk. Manager CDI. 6-301.14 Post a handwash sign at each handsink. Observed hand washing sink without sign notifying staff to wash their hands. ( CDI)

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods inside of walk in freezer fully cooled without coverage or protection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee wash their hands with gloves on. Employees was stopped and educated on the use of gloves being used for single tasks. Employee removed gloves washed hands and put on a different set of gloves during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods such as beef and chicken empanadas in the front of house below temperature threshold. Empanadas were discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Pn Observed foods in prep unit such as sausage, sliced tomatoes, lettuce, and milk all above temperature threshold. Foods were moved to walk in unit to cool at a faster rate. Ensure that foods aren't overstacked and temperatures are being monitored.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Tylenol, peroxide, and first aid kit stored directly above food preparation area. Moved to the office 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 previously sliced tomatoes placed directly inside of prep unit to cool. Ensure that foods are being cooled using rapid cooling equipment due to prep units being in continuous use.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wrapped beef in plastic container stored on the floor inside of walk in unit. Beef was moved to shelf during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter tops. Placed in sanitizer bucket during the inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed dishes wet stacked. Allow dishes to air dry effectively by pyramid stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids left open during the inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED items in the reach in freezer without a lid on the container or covering over the pan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED tomato salsa, crema de champinones, cooked pollo in the lowboy temping above 41. CDI. PIC discarded items. All items were made yesterday.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw liver stored over ready to eat sauces in reach in cooler . CDI reordered for proper storage order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed beans cooled from previous day still at 53 degrees. CDI cooling window missed product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausages and salsa cooling in walk in cooler in too great of volume and covered at insufficient rate to meet cooling parameters. CDI moved to shallow pans and placed in freezer and proper cooling achieved.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and beef empanadas in hot holding at less than 135 degrees. CDI placed on tphc . 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork in lower prep unit held at greater than 41 degrees . CDI took to walk in cooler and product reached 41 degrees by end of inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler and reach in freezer in need of replacement.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug on dumpster broken.

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

2-301.15 Where to Wash - PF Observed employee wash (rinse) hands at prep sink. CDI- PIC instruted employee to only wash hands at hand sink. Employee washed hands at hand sink. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee pick item off of floor and did not wash hands before starting food prep. Also, observed employee crack open raw shell eggs without washing hand before continuing food prep. CDI- PIC instructed employees to wash hands. Employees washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container of cooked pork stored on the floor in front of hand sink. Container did not allowed employees to wash hands. CDI- Employee moved container of pork to a shelf in walk-in freezer.

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

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 containers of refried beans that were not dated. Employee stated that items were placed in wlak-in freezer, and removed to thaw. Instructions were given to date items on prep date, freeze date, and removal date. CDI. Repeat. Half points taken.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of pork stored on floor in kitchen area in front of the hand sink. Observed container of meat stored on the floor in walk-in freezer. CDI- Both item were placed on a shelf in walk-in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraints while preparing food. CDI- employee put on hair restraint.

4-501.11 Maintain equipment in good repair. Replace torn gasket on freezer door located in kitchen.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Bottled employee water stored on prep surfaces inside kitchen. CDI: relocated.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Chemical dishmachine dispensing chlorine at 0ppm. Sanitizer container was almost empty. PIC notified chemical company. Recieved directive to switch out to new container and prime line. Could not correct. Chemical company arrived and determined that the hose had a hole in it. Repaired by chemical company. CDI: chlorine now dispensing at 50ppm. Quat dispensing machine not working properly at 3-compartment sink. Found that sanitizer was not feeding through line properly. Chemical company notified. Facility using chlorine with 3-comp sink wash, rinse, sanitizer method temporarily. CDI: chemical company on site: repaired line; quat now dispensing at 200ppm.

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. Large container of beans at 62F and 2 containers of chicken soup at 44F inside walk-in cooler after cooling from last night. CDI: products were voluntarily discarded. Advised to refer to cooling chart posted on wall. Emailed poster in Spanish to owner.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Various TCS foods including chorizo, lettuce, tomato, chicharron, steak, etc cold holding in prep unit cook line > 41F (see temp chart). CDI: foods moved on ice and to the walk-in cooler. Service company notified. VR by 8/22/19

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Chicharron, hot dog, and yuca prepared/opened yesterday inside walk-in cooler with no date. CDI: properly dated. No expired items today. Improvement noted. Continue to follow risk control plan for date marking.

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. Large container of tomato and onions, beans, and chicken soup cooling improperly. Chicken soup and beans discarded due to temperature abuse. Tomato and onions separated into smaller portions and stored inside walk-in freezer. Facility needs to submit risk control plan for cooling. VR by 8/22/19

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. Squeeze bottles at cook line not labeled.

General Comment: 3-307.11 Protect food from contamination sources not specifically noted by code. Employee washing product in metal strainer over top of dirty dishes at 3-compartment sink. CDI: directed to wash product at dedicated sink to prevent cross contamination.

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. Plastic cups stored in dry goods used for dispensing.

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. Repair cracked floor tiles in some areas of kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside reach-in unit #5 cooked chicken at 81F, cooked beef at 61F, queso at 60F, salsa at 61F, raw beef at 61F, etc. CDI: all TCS foods were removed and voluntarily discarded. Observed inside walk-in cooler potatoes and chicken mix, salsa, and raw beef at 42 - 43F. CDI: TCS food was transferred to walk-in freezer for rapid cool. Technician was notified. VR by 5/23/19

Repeat: 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 labels incorrect on potatoes, guacamole, and chicharron inside walk-in cooler. Facility has shown much improvement in this area. Risk Control plan will need to be submitted and followed until violation proves to not be an issue in the future. VR by 5/23/19

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 shredded beef and potatoes covered, stacked, and in large portions inside walk-in cooler while cooling. CDI: plastic removed, product dispersed into shallow separate pans, and stored inside walk-in freezer for rapid cooling. VR by 5/23/19

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from reach-in cooler, prep cooler, and walk-in.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter not in use, under cutting boards, and hanging on cook's apron.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained and deep cuts on prep table cutting boards and small cutting boards stored on dish shelf.

General Comment: 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. Repair damaged tile at can wash and damaged wall at can wash/walk-in cooler area.

General Comment: 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee washing dirty dishes, wash gloves at 3-comp sink, then proceed to handle clean dishes from dishmachine without changing gloves or washing hands. CDI: addressed with PIC; hands were washed and new gloves put on. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee washing hands at 3-comp sink.

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 45F. -P. Observed a large pot of soup that was prepared and cooled last night at 50F inside walk-in cooler. CDI: soup was discarded to to temperature abuse.

Repeat: 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 bags of chicharron inside walk-in cooler dated 1-2, 1-4, and 1-15 that all had expired 7 days. CDI: bags were discarded. Observed cooked octopus and large container of pico de gallo made yesterday inside walk-in cooler without a date label. CDI: properly labeled. Follow-up by 2/7/19

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 2 large containers of soup > 6 inches cooling inside walk-in cooler. Observed 2 tall containers of chicharron cooling improperly in walk-in covered tightly in plastic. CDI: soup moved to 2 shallow containers, stirred, and placed inside walk-in freezer. Chicharron moved to shallow pans with product uncovered.

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. Label squeeze bottles at cook area.

General Comment - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on shelf above flip top cooler. CDI - drink discarded.

General Comment - 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer used for sanitizing in spray bottle at 50ppm. CDI: dumped and refilled to proper concentration.

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 container of beans at 62F from yesterday in walk-in cooler that had cooled improperly. CDI: beans were voluntarily disposed of.

Repeat: 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 chicharron inside walk-in and prep unit made yesterday without date. Observed salsa in reach-in made Tuesday without date. Observed beef and potato and chicken and potatoes for empanadas both made Tuesaday in walk-in cooler not dated. CDI: all products were properly date marked.

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 beans cooling in large covered container inside walk-in cooler. CDI: discuseed proper cooling methods; product discarded due to temperature abuse.

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

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items such as stereo, cell phone, and purse on shelf next to food items.

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. Some dates in walk-in not legible. Large container of potatoes and beef made yesterday not dated. CDI: dates were corrected and added properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Two containers of salsa observed cooling in large batches inside walk-in cooler. Product measured between 60- 70 deg F. CDI: products separated into smaller portions, put in ice baths, and transferred to walk-in freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of chicken observed on the floor inside walk-in cooler. Some products observed uncovered inside walk-in that were made yesterday. CDI: products moved off of the floor.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloth observed under cutting board.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up/residue observed on outsides of dry good containers and shelving inside walk-in cooler. Heavy build-up observed on hood system.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw seafood stored on top of ready to eat empanada mix. CDI removed and stored with other raw foods. Points not escalated much improvement in this area.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.114 Using Drain Plugs - C Observed drain plug for dumpster broken.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee at grill handle raw steak and change gloves to work with ready to eat food without handwash between glove change. CDI instructed on proper glove use and employee washed hands . Repeat violation

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Oberved salsa, beans, soup and other items not protected with covers in walk in cooler. CDI covered products in walk in .

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous items in prep unit less than 45 degrees see chart above. CDI all items in prep unit placed on time and PIC ordered new prep unit that is to arrive today . 3 day verification required.

4-501.11 Maintain equipment in good repair. Observed prep unit not able to maintain temperatures as required.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw steak and then change gloves to work with ready to eat foods. CDI Instructed employee to wash hands and then change gloves when going from raw to ready to eat foods . Employee complied.

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 whole beans cooled from last night in walk in at 70 degrees. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooled in too great of volume and tightly covered. CDI discarded product and discussed proper cooling and provided cooling poster.

3-501.13 Use approved thawing methods. Observed fish thawing under running water measuring 87 degrees. CDI took fish to walk in to properly thaw.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over ready to eat soups and beans. CDI rearranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous items in prep unit greater than 45 degrees ambient temperature of cooler observed to be 51 degrees. CDI placed quick use items on prep unit top on tphc and moved fish , chorizo and chicharones to walk in to cool. See temperature chart above.

n3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being held in bucket with no measurable concentration of QAC sanitizer . CDI refilled bucket with sanitizer at proper strength.

4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain proper temperatures to ensure food safety. 10 day verification required.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw steak and change gloves to work with ready to eat food without handwash. CDI by instruction

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 large bus tub of chiccarones cooled from last night at 49 degrees. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chiccarones cooling in too great of volume to facillitate proper cooling . CDI by instruction and product discarded.

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

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs in either restroom . CdI provided handwash signs . -0 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed soup and salsa stored uncovered and salsa on floor. CDI products covered and salsa removed from floor.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and spices at grill unlabeled. -0 points-

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden paddle being used to stir large pot of beans. Advised to obtain metal paddle since wood can not be sanitized.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed pork and chorizo overstacked in flip top prep unit above 45 degrees F. CDI, operator voluntarily discarded food out of temperature.

3-501.13 Use approved thawing methods. Observed fish thawing under running water at 80 degrees F in vacuum sealed packages. If using running water to that the water shall be at 70 degrees F and below and fish shall be removed from vacuum sealed packages.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer solution in between uses. Observed wet cloths stored on counter surfaces in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - C- Observed bowls without handles on lids of dry food ingredients. Use scoops with handles.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing from outdoor dumpster. Repeat.

2-301.14 When to Wash - P - Wash hands after performing activities that contaminate them. Observed cook crack raw shell eggs then proceed to handle clean utensil. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal foods so that cross contamination is prevented. Observed raw chicken stored next to and in contact with container of raw beef in walk in cooler.Observed raw beef removed from commercial packaging stored with package of raw chicken in walk in freezer. CDI, operator relocated foods for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed 1 container of cut lettuce overstacked and at 50 degrees F in flip top prep unit. CDI, operator relocated foods for proper storage. Improvement made since previous inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Ensure proper date marking of TCS foods. Observed cooked corn arepas transferred from freezer according to PIC for days use but not date marked as required in reach in unit near grill. Observed salsa prepared but not date marked in portioning container in low reach in refrigerator behind counter. Ensure proper date marking of foods that are frozen and / or transferred from builk supply.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF - Provide proper consumer advisory consisting of a DISCLOSURE statement such as "these items are cooked to order". Observed a REMINDER statement on consumer advisory but no DISCLOSURE statement.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen stored on counter surfaces and on aprons of food employees.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed clean drainboard of 3 compartment sink soiled with debris and soil.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drainplug missing from outdoor dumpster and no longer leakproof.

2-101.11 PIC shall be present during all hours of operation.-PF-Observed no certified PIC on site upon arrival. CDI by instruction.

. 2-301.12 Cleaning Procedure - P - Use proper procedures when washing hands. Oberved food employee not vigorously rub hands for 10 to 15 seconds when handwashing and turn the faucet off with their bare hands. CDI by instruction .

3-402.11 Parasite Destruction - P - Provide parasite destruction information from supplier for Salmon that was cooked to order. Verification required by 3/18/16

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw fish stored over empanadas in walk in freezer that were removed from commercial packaging. CDI, fish relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several knives, utensils and bowls stored as clean but soiled with food debris. Ensure equipment is properly washed, rinsed, and sanitized. Observed operator wash and rinse a large pan but not sanitize equipment. CDI, proper wash, rinsing, and sanitizing at 3 compartment sink discussed with operator.

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 large container of beans in walk in cooler that was cooled from yesterday and deep container and at 59 degrees F. CDI, beans voluntarily discarded by PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P- TCS foods shall be cold held at 45 degrees F and below. Observed eggs, cut lettuce, cut tomatoe and yuca overstacked in prep unit and cold held above 45 degrees F. CDI, foods relocated to walk in cooler to rapidly cool.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at required concentration. Observed 1 bottle of chlorine sanitizer above 100ppm. CDI, sanitizer bottle diluted during inspection.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed large container of beans cooling from night before. CDI, beans voluntarily discarded by PIC.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on prep tables and on 3 compartment sink.

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 utensils stored in container next to grill in water at 81 degrees F.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soil residue and grease on floor underneath fryer unit and in fryer unit equipment.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon with consumer advisory on menu with no parasite letter . 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes , garbanzo beans, and lettuce greater than 45 degrees CDI took to walk in and cooled. See temperature chart. -0 points-

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 volume of pork cooling in lower prep unit. CDI moved to walk in and placed in shallow container to facillitate cooling. See temperature chart.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices and oils not labeled at grill . CDI labeled products. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep unit cutting boards in need of replacement or resurfacing.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug on dumpster missing.

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. Ceiling of walk in leaking PIC states it was damaged when other repairs were in progress earlier in the week repairman to come and repair when rain stops ..

2-301.15 Only wash hands in handwashing sink.-PF - Observed an employee rinsing their hands in the 3 comp sink. Only wash hands in the hand sink.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed a container of raw chicken stored on a container of raw beef in the walk in cooler. CDI -chicken was moved to the bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored over cooked sausage and half and half in the reach in cooler by the steam tables. CDI - sausage and half and half were placed on the top 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 45F. -P - Observed cooked beans in a large container at 71F in the walk in cooler. PIC stated they were cooked yesterday. CDI - beans were discarded. Explained cooling methods to PIC.

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 cut tomatoes and lettuce in the prep top above 45F. Cool items down in the walk in cooler or freezer before placing in the prep unit. CDI - items were taken to the walk in cooler to cool.

General comment 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non NSF can opener in the kitchen. Replace with an NSF or ANSI approved one.

General comment 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Dumpster is missing the drain plug. Call the number on the dumpster and request a new one.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed ice machine with build-up on interior. 4-501.114 Maintain sanitizer at correct concentrations. -P: Observed dish machine not sanitizing. Reading 0 ppm by test strip. CDI- demonstrated priming of machine and machine began sanitizing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Empanadas in unit 125F. Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed prep cooler with breaker turned off. All food in unit 53 F. Observed refrigerator with ambient air temperature 65 F. All foods in refrigerator discarded and technician called for. Foods in prep cooler moved to walk-in. Breaker turnedback on.

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 : Found items in refrigerator dated 5/11, 5/12. Discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Date mark queso blanco after opening packages.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Consumer Advisory has language to "ask waitress ". Font is also very small. Must be 11 point font.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer. Verification needed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles unlabeled at grill and stove. CDI- labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soups and raw chicken on floor of walk-in cooler. Potatoes stored less than 6" off floor in cooler. CDI- moved to shelving. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heavy condensation leak in walk-in resulting in wet floor and drippage on packaged foods. Repair leak.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer buckets holding cloths in sanitizer 100 ppm quat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -POBSERVED RAW SHELLED EGGS STORED ABOVE READY-TO-EAT PRODUCE IN WALK-IN .CDI BY PIC RELOCATING RAW SHELL EGGS TO PROPER LOCATION.

3-306.11 Protect food on display using shields, packaging, or other effective means. -POBSERVED SEVERAL ITEMS OF FOOD IN REACH-IN FREEZER THAT WERE UNBCOVERED.CDI BY PIC COVERING FOOD 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. OBSERVED UTENSILS STORED IN ROOM TEMPERATURE WATE.

4-501.11 Maintain equipment in good repair.OBSERVED ONE SPLIT GASKET ON 3 DOOR PREP UNIT. REPLACE SPLIT/OOOOP

GENERAL COMMENT5-501.17 Provide a covered waste bin in female restrooms.OBSERVED NO COVERED RECEPTACLE IN FEMALES RESTROOM. PROVIDE