EL TORO MEXICAN GRILL & BAR

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on dessert freezer. Freezer has a top slide open door. No current contamination was observed. CDI - PIC moved drink to a designated drink storage area. - 0.5 -

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 peeled shrimp in grill drawer unit holding above 41F. Per PIC, shrimp had just been peeled/prepped before placing in drawer. CDI - PIC moved shrimp to freezer to rapidly cool to 41F or below. EHS instructed facility to place any prepped TCS item in refrigerator/ freezer prior to placing on line. - 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia in grill drawer still sealed in ROP package. CDI - EHS explained need for venting of frozen fish in ROP prior to thawing and pointed out instruction on packaging. PIC cut corner of packaging to vent fish and remove from ROP. - 0.5 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint on raw meat WIC floor. Repair/replace to provide for smooth and durable floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked on clean shelf with sticker residue on inside/ outside surfaces of several pans. CDI - PIC placed items in dish area for w/r/s. - 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken thawing under running water in prep sink not submerged. Running water was observed at a temperature of 59F. CDI - PIC placed chicken in filled bus tub, under running water to continue thawing process.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle of sour cream in prep unit lacking label. CDI - Labels added. - 1 -

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed container of refried beans being reheated in table top steam well. Item was located on shelf under microwave. Container was not covered. CDI - PIC placed lid on container to prevent contamination from shelf above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans that were stacked wet. CDI- EHS demonstrated pyramid stacking to allow air flow. Containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed the bottom of walk in refrigerator and freezer doors with damage. Threshold of walkin refrigerator was observed with broken tiles. Wood shelving supports on prep line walls were observed with chipped paint. Repair/replace damaged areas.

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). Several trays of salsa in walk in and in glass reach in from yesterday lacked date marks. Date marks added. 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 .

3-501.15 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 Birria cooling in covered container 2 hours. Moved to freezer and uncovered to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. 2 squeeze bottles of sour cream lacked labels. Labels added. No points deducted.

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. Scoop handle in rice container. Scoop removed. 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 spoon handle in hash browns and bowl used as scoop in container of pico de gallo. Items removed from food products. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans stacked on clean shelf with food debris on inside surface of several pans. Observed knives on magnetic board with dried food debris on surfaces. CDI - PIC placed items in dish area for w/r/s. - 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles near public restrooms and server area with no label. CDI - PIC labeled at time of inspection. - 1 -

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles stored in direct contact with ice. PIC moved scoop to drain grate of soda machine. CDI- EHS explained need for handles to not contact product or being stored on a drain. PIC replaced scoop with clean one and placed scoop on top of soda machine. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans that were stacked wet. CDI- EHS demonstrated pyramid stacking to allow air flow. Containers were separated and allowed to air dry. REPEAT - 1 -

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 beef tongues that was cooked and begin cooling last night. Temperature of pan of beef tongues was above 41 F. CDI- item was denatured and discarded into trash. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed containers of shredded lettuce, and diced tomatoes did not meet parameters of cooling in walk-in cooler. CDI- items were placed in cooler and allowed to chill. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed serval items in walk-in cooler #2 that were held above 41 F. Items such as shredded cheese, salsa, beef, ground beef, and chicken breast that were held in cooler since yesterday morning. CDI- Facility brought in repair person to repair walk-in cooler. Items in walk-in cooler were denatured and discarded into trash. Product disposition sheet was done on product. Facility voluntarily closed until repairs were done. 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 shredded lettuce, diced tomatoes, and beef tongues cooling in walk-in cooler. Items were stored in large, deep containers, and covered. Some items were held in containers but not sliced tomatoes promote cooling. CDI- shredded lettuce and diced tomatoes that were placed in containers to properly chill. Beef tongues were discarded into trash. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed container of bagged ROP fish (not done at establishment) were thawing in bags that were not cut. CDI- fish was discarded into trash.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of cups and buckets that were stacked wet. CDI- containers and cups were separated, and allowed to air dry. REPEAT (half points due to no points taken at last inspection).

4-501.11 Maintain equipment in good repair. Observed temperature of walk-in cooler #2 that was not holding food items below 41 F. CDI- Repair was made on unit.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash water at 3-comp sink during cleaning that was temping at 98 F (at least 110 F). CDI- water was drained and refilled with solution that was above 110 F.

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 wood items affixed to walls in kitchen area in need of repainting. -zero-

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 over raw beef and raw pork in WIC and WIF. CDI- PIC fixed storage order to be correct with chicken on bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple crates of produce stored on the floor in WIC. CDI- PIC placed crates on shelves at least 6 inches above the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados and limes with stickers on flesh after washing. CDI- PIC had employee remove stickers and rewash produce.

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

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed plates and bowls on cook line with food contact surface facing upwards and subject to possible contamination prior to use. CDI- PIC inverted all plates and bowls.

4-502.11(A) Maintain utensils in good repair. Observed several silicone spatulas with silicone chipped. CDI- PIC voluntarily discarded spatulas.

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 behind raw beef steak in cold holding drawers. CDI- PIC switched chicken and steak so chicken is in front of steak. 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 queso miss 6 hour cooling window. Queso started cooling @9am and was above 41F at 3:30pm, see temperature chart. CDI- PIC voluntarily discarded queso. EHS suggested using a cooling chart. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, ranchero sauce, salsa, and beef consommé above 41F. CDI- PIC voluntarily discarded cute tomatoes, ranchero sauce, and beef consommé. Salsa sitting on shelf next to entrance of kitchen from dining room put on emergency 4 hour TPHC and procedures template for future use of TPHC emailed 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 .

3-501.15 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 queso cooling in large pants covered with lid. Ensure thick foods are in smaller batches and stored frequently and foods that are cooling are always uncovered. 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 metal containers stacked together wet. CDI- PIC separated containers.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed rinse water and sanitizing solutions cloudy and had floating food debris. CDI- PIC replaced with clean water and sanitizing solution.

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 low grout in floor tiles throughout kitchen. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored over shredded cheese. Eggs moved below cheese. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 2 large bins of cut vegetables uncovered in walk in under boxed dough. PIC covered vegetables.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in prep top with labels. Avocados removed to be rewashed.

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 ice scoop stored on hood vents. Store ice scoop on clean/sanitized surface or in ice with handle up.

4-501.11 Maintain equipment in good repair. Observed water accumulating in bottom of reach in.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use cell phone in between prepping food. Educated team member followed by hand washing.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink by dish area. CDI- EHS provided sign to PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and peppers stored on table below temperature threshold. Chicken and pepper mix was reheated during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 lettuce and diced tomatoes were found above temperature threshold. These items were recently prepared. All other items were 41F or less. CDI - Items were cooled inside of the walk in cooler -repeat- 3.0 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few products with no date label in main prep unit bottom including milk from prior day, breaded chilis, and cooked shrimp. CDI- products dates identified by PIC, date labels placed on products during inspection For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottles at concentrations exceeding 200 ppm chlorine. CDI- spray bottle diluted to proper concentration during inspection. EHS demonstrated testing sanitizer to PIC and employees, encouraged PIC/employees to test sanitizer before using.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles making contact with food within containers or equipment that can be closed. Observed handles of scoops contacting rice in dry storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans wet stacked at clean dish shelving. Ensure these metal pans are air dried before stacking.

4-501.11 Maintain equipment in good repair. Observed rust at the bottom of table beside main prep unit. Observed batteries not operating in soap dispenser at hand washing sink.

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink drain pipe not leading to drain due to broken piping. Repair as needed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health signage missing information pertaining to Non-Typhoidal Salmonella. CDI - Updated employee health signage was reviewed with and given to PIC. -0 points- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were reviewed with and given to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in dish pit area unable to achieve hot water temperatures above 84F. All other handwashing sinks were in compliance. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak and raw shrimp in refrigerated drawer at 49F and 47F. Both items were placed directly into cold holding drawer after preparation. All other items were 41F or less. CDI - Items were placed on TPHC and PIC has been advised to conduct proper cooling step prior to placing TCS foods in refrigerated drawer. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 covered bus tubs of salsa and guacamole cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulation throughout food. -0.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados on prep table and in flip top cooler with produce stickers still attached. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit for measuring quat sanitizer at three compartment sink. Establishment uses both chlorine and quat sanitizers. A verification will be conducted by September 15th, 2023 to determine if establishment is in compliance. -0.5 points-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile on wall behind cook/prep line. Repair/replace tile. -0 points-

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 behind raw ribeye steaks in cold holding drawers. Current storage has potential to contaminate ribeye steaks when handling raw chicken. CDI- storage order corrected during inspection, chicken moved to front row, beef to middle row. For more information on food storage order please visit: http://meck.co/FoodSafety

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 a few products with no date label in main prep top unit, including hot dogs, corn dogs, cooked shrimp and milk. CDI- products dates identified by PIC, date labels placed on products during inspection For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa verde marked 2/26, has exceeded 7 day window. CDI- product voluntarily discarded. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in red buckets at concentrations exceeding 200 ppm chlorine. CDI- buckets diluted to proper concentration during inspection. EHS demonstrated testing sanitizer to PIC and employees, encouraged PIC/employees to test sanitizer before using.

4-501.11 Maintain equipment in good repair. Observed main prep tables across from walk in cooler with damage at bottom shelf, significant rust has created holes in the bottom shelf of the prep table. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards with deep grooves, no longer smooth and easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed handsink near cook line leaking from piping while in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees toothbrush and toothpaste stored on top of paper towel dispenser during inspection.

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 prep table adjacent to flat top grill, next to utensils and food in prep process. CDI- drink moved, EHS discussed drink storage/placement in kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink nearest the walk in coolers. CDI- paper towels provided during inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed packages of strawberries (used for juices) with mold buildup. PIC stated this product is not used very often, likely causing this issue. CDI- strawberries voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle not properly labeled near dish pit. CDI- bottle labeled, EHS discussed maintaining labels on these bottles. REPEAT.

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 a few metal shakers with no label at cook line. 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. Observed handles of scoops contacting beans and rice in dry storage area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of plastic cups wet stacked at clean dish shelving. Ensure these cups are air dried before stacking.

4-501.11 Maintain equipment in good repair. Observed main prep tables across from walk in cooler with damage at bottom shelf, significant rust has created holes in the bottom shelf of the prep table. REPEAT. Note: points de-escalated, facility has replaced cutting boards and utensils from previous inspection, looking into prep table.

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet paper in mens bathroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in walk in cooler with damage, tiles missing. EHS noticed tile damage specifically at entrance to meat walk in cooler. PIC stated he has started process for repairing floor, supposed to be repaired soon. 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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a bus tub of raw chicken stored directly on top of a bus tub of raw steak in raw meat walk in cooler. CDI- EHS discussed with PIC, storage order corrected during inspection, no signs of contamination.

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 a few products in walk in cooler with no date mark (cooked chicken, tamales, beans and beef). CDI- PIC able to identify prep dates for products, discussed with all employees, found that all food is within last 3 days. All products marked for 3 days ago during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemical bottles (in generic “ZEP” bottles) with no label, specifically at dish pit. CDI- chemicals labeled, EHS discussed maintaining labels on all chemicals.

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 a few metal shakers with no label at cook line.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed several dented cans on dry storage shelving, cans are dented around top seal. CDI- EHS discussed dented cans with PIC, discussed creating a designated area for dented cans not for use. Dented cans separated and put into designated area during inspection. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large tub of chips stored on the floor in dry storage room, typically kept on rolling cart to keep 6 inches above floor.

3-302.15 Wash fruits and vegetables prior to use. Observed employees cutting avocados that still had stickers attached to outside, have not been properly washed with sticker still attached to outer skin.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual red cutting board in use at the cook line with significant grooves/ staining, no longer smooth and easily cleanable. Observed colored individual cutting boards at clean dish area that are scored, no longer smooth and easily cleanable. REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed several rubber mixing utensils with significant damage, in need of replacing. Rubber mixing utensils are hanging on wall near handsink. 4-501.11 Maintain equipment in good repair. Observed main prep tables across from walk in cooler with damage at bottom shelf, significant rust has created holes in the bottom shelf of the prep table. Observed gaskets on walk in cooler with damage, splitting at seals in some areas.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in walk in cooler with damage, tiles missing. EHS noticed tile damage specifically at entrance to meat walk in cooler. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of unwashed mushrooms stored on shelving directly above prepared Pico de galo in the walk in cooler. CDI- mushrooms moved, EHS discussed storage order. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed red sanitizer buckets mixed with sanitizer that was registering above 200ppm chlorine sanitizer. CDI- PIC remade bucket to proper concentration. EHS discussed how to test sanitzer and ensure its at proper concentration before using to wipe down food contact surfaces. See- https://www.youtube.com/watch?v=Ur1DXGGZHxY for more details. REPEAT.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed facility using cold running water to thaw out shrimp, cold running water was registering at 80F. CDI- shrimp removed from water, EHS discussed thawing under refrigeration during summer months, as ground water has raised above 70F.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual red cutting board in use at the cook line with significant grooves/ staining, no longer smooth and easily cleanable. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the sides of cooking equipment with buildup, in need of cleaning. Observed gaskets on reach in units with food debris, in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink actively leaking from faucet and from piping below. Observed a leak at the sink behind the front bar. PIC stated he has ordered parts as of last week to fix sinks, have not arrived yet.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in walk in cooler with damage, tiles missing. PIC stated he is planning on fixing floors during summer.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink behind bar area. CDI- EHS provided sign to PIC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed one box of unwashed mushrooms stored above prepared Pico de galo in the walk in cooler. EHS discussed storage order with PIC, this was the only instance of unwashed produce over ready to eat foods. CDI- box moved during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles filled with chemicals that had worn off labels at dish pit. CDI- PIC relabeled chemicals, EHS discussed labeling with PIC and to ensure labels are clear and visible. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed large white bucket filled with chlorine sanitizer that was significantly above 200ppm chlorine, solution appeared to be yellow and EHS test strips stayed white when tested, indicating that the solution was well above 200ppm chlorine. CDI- PIC emptied bucket, demonstrated to employee how to manually mix bleach with water and test to get proper concentration. EHS observed sanitizer bucket at proper concentration once re-made by PIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection with screen door closed. Screen door has an opening at the bottom that does not protect outer opening of establishment from insect or rodent entry. Ensure back door stays closed and seals establishment from pest entry.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocado’s with stickers on the outside stored in cold holding drawers. Inner portion of halved avacados were contacting outer skin of other avocado’s, with stickers on that had not been properly washed.

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 handles contacting spices and sugar in dry storage white containers. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board on cook line with deep grooves, no longer smooth and easily cleanable. REPEAT. Note: points left at half demerits, facility has swapped out several cutting boards since last inspection, PIC stated he will go back through and assess cutting boards for damage and replace as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster outside with broken lid, unable to close tightly with damage. Note: facility shares dumpster

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles with damage above area near walk in coolers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and possessions hanging from shelving where dry storage and bottled drinks are stored. Ensure employee clothing and possessions are kept in a designated area, away from retail items.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted employee health policy that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review and sign.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored in the second row of cold holding drawers, directly behind raw shrimp. Storage of drawers has potential to cross contaminate shrimp when handling raw chicken. CDI- chicken moved to front row of cold holding drawer. Storage of chicken no longer has potential to cross contaminate other raw products. Note: points left at half due to improvement from previous inspections, this was the only instance of storage order. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed dish machine sanitizer registering at 0ppm when tested. CDI- PIC primed machine, was able to get dish machine properly functioning and registering at 100ppm chlorine sanitizer.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottles of chemical cleaner stored above an open box of whole tomatoes and bags of sugar on the shelving in the dry storage room. CDI- chemicals moved to chemical storage area on shelving.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few shakers on the cook line with no label.

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 in dry storage area stored in container of dry beans with handle contacting food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of metal pans stored as clean that were wet stacked. Ensure equipment is air dried before stacking together.

4-501.11 Maintain equipment in good repair. Observed gasket damage on low reach in units, below prep top. Gaskets were splitting and peeling from frame. Observed gasket damage on walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves, no longer smooth and easily cleanable. Observed multiple cutting boards that were no longer smooth and easily cleanable being used on cook line, stored on clean dish shelving and being used behind the bar for lemons and limes. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents above entrance to walk in coolers with significant black buildup, in need of cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken breasts stored in the back row of cold holding drawers, handling of chicken has the potential to cross contaminate shrimp and beef in the front rows of the drawers. CDI- EHS explained cross contamination risk, PIC instructed employees to reorganize drawer so chicken is in the front, followed by beef in the middle row and fish/shrimp in the back row. Drawers were properly separated by end of inspection. REPEAT. Note: Points de-escalated to half due to marked improvement in this area from the last 2 inspections. Facility has implemented labeled metal pans with separate pairs of tongs to avoid cross contamination, in response to previous inspections. EHS did not observe violations that had been previously documented on last 2 inspections.

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 one large pan of shredded chicken and vegetables holding at 47F in the walk in cooler. Through discussion with PIC, item was made last night and employee must of forgotten to split into smaller portions for rapid cooling. CDI- metal pan of shredded chicken and vegetables was voluntarily discarded. EHS discussed cooling methods and parameters with PIC, emphasized the importance of proper cooling. PIC stated he will speak with employees to ensure product is spread in smaller portions for proper cooling. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans and carnitas holding in steam table at 125 and 121F, respectively. All other products in steam table were over 135F. CDI- black beans and carnitas reheated to over 165F and placed in steam table.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large pan of shredded chicken and vegetables holding at 47F in the walk in cooler. Through discussion with PIC, cooling procedure is to typically spread thin among more shallow pans. PIC stated employee must of forgotten to follow this procedure. CDI- pan of chicken and vegetables were voluntarily discarded during inspection. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. Facility has a screen door, but door does not stay shut. Ensure outer openings are protected from insect/rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility, likely due to back door not being fully closed.

4-501.11 Maintain equipment in good repair. Observed gaskets beginning to peel on flip top unit near cook line. Observed damage to outside of walk in cooler door. Suggest repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep grooves, in need of resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on reach in unit below flip top with food debris buildup. Observed outer edges (non food contact surfaces) of plates with food debris/splatter on them.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near dish pit slowly leaking. Observed faucet at prep sink leaking water. Repair.

2-301.14 When to Wash - P- REPEAT- Observed employee handle raw meat then handle walk in cooler door to come back to cook line to prep more food without a hand wash. Observed an employee handle soiled equipment and then handle clean equipment and other food contact surfaces without a hand wash. CDI- Food contact equipment was re washed. Education was provided to the employee on when to wash hands. After education was provided EHS observed proper hand washing.

6-301.14 Post a handwash sign at each handsink. - Observed bar hand sink without a hand wash sign.

3-302.11(A) Separate the different types of raw animal foods. -P- REPEAT- Observed raw chicken utensil used to handle raw steak. CDI- PIC cooked raw steak to at least 165F, see temp chart. PIC properly washed/sanitized utensils at the line and labeled utensils for employees to use for each raw animal food. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- REPEAT- Observed employee handle raw steak with a gloved hand, handle equipment handles, adjusted clothing, and attempt to prep RTE foods. CDI- Prior to any cross contamination EHS instructed PIC to have employee discard gloves and wash hands after tasks that cause them to be soiled or damaged. EHS observed proper glove change after instruction was provided. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - REPEAT- Observed food in the wic and wif uncovered and below 41F.

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 a large pan of carnitas at 44F in the WIC. PIC stated the item had been placed in the walk in cooler last night and employees must have been in a rush to not split up the portion into smaller sheet pans. CDI- PIC voluntarily discarded the item. NOTE: The point dedication has remained the same since only on large container of food has missed the cooling parameter noted during the inspection however if the violation occurs again full point deduction will occur with permit action to occur and or RCP requested to be implemented.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed red salsa, chicken nuggets, sliced tomatoes, cooked green peppers above 41F, see temp chart. CDI- PIC was able to place items in the walk in cooler to quickly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottles of cleaners and sanitizers not labeled. CDI- PIC labeled the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed a large covered container of carnitas not meet the proper cooling parameter from the night before. CDI- PIC voluntarily discarded the item. NOTE: Point deduction remained the same since the item was the only item out of cooling parameter during the inspection. However if the violation is noted again during the inspection full point deduction will occur with an RCP recommended to be implemented. Permit action may occur as well.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed several sanitizer buckets with in use wiping cloths at 0 ppm Cl.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks on metal pans and bowls still wet on clean drying shelves. Observed PIC use a paper towel to dry utensils.

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -REPEAT- Observed unused walk in coolers (2) with extensive storage of unused equipment and non food service items. 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 near walk in cooler Observed some stained ceiling tiles

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 employees touching mask and face with gloves on without removing gloves and washing hands. CDI - Employees removed gloves and properly wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employees washing hands for less than 10 seconds. To ensure proper hand washing, use the method listed above. CDI - Hands were properly washed.

5-203.11 Handwashing Sinks-Numbers and Capacities - PF / 5-204.11 Handwashing Sinks-Location and Placement - PF - Handsink was removed from the bar area. Bar area only contains a dump sink and a three compartment sink. Sink shall be reinstalled in the original area. A verification visit is required for the reinstallation of sink. In the mean time, the bar dump sink shall be used as a sink with other means discussed for dumping. 6-301.11 Handwashing Cleanser, Availability - PF - No soap available for the bar area. Soap needed for the bar area at all times to ensure hand washing occurs while cutting limes or preparing a beverage. CDI - Soap placed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Paper towels missing at hand sink near dish machine and employee restroom. CDI - Provided paper towels.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored over raw beef. Observed chorizo stored with raw beef. CDI - Items moved. Observed use of tongs with raw chicken then raw beef. This practice causes contamination. CDI - Raw beef cooked immediately to 178F. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed gloves on while touching face and mask without removing. CDI - Removed and hands washed. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed mushrooms stored over cooked TCS foods. CDI- Item moved. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed several items uncovered in the freezer, cooler and reach in freezer. Unless cooling items must be properly covered. CDI - Items covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer dispenser at three compartment no properly pulling. Observed detergent being used as sanitizer for the system. Facility shall check for sanitizer concentrations prior to use as often as necessary to ensure it is properly working. Facility will temporary use chlorine to sanitize as no quart strips are available. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed two dishes with food residue. CDI - Items rewashed.

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 burrito sauce (cooked and cooled) made on 11/22/20 reading 46F. CDI - PIC voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed beans (121F) and queso (120F) out of compliance. Food employee stated that product is always reheated on the cook top first then placed into hot holding. CDI - Beans and queso reheated to 170F and 195F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed several containers of salsa (red), milk, tomatoes sauces, and pico without proper date. Product stored in the flip top unit require date marking if maintained longer than 24 hrs. CDI - All items properly dated by PIC. Observed items (Cooked stuffed peppers, hotdogs, and shrimp) prepared yesterday with 11/23/20 date. CDI- Items relabeled with 11/22/20.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed degreaser and bleach spray bottles with no label. CDI - Properly labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed salsa being cooled in deep containers at room temperature. When employee was asked about procedure, employee stated that this was the typical process. CDI - When another employee entered the facility they fixed the cooling method without discussion. Ensure that the corrected method (shallow pan, freezer, stirring) is used to ensure proper cooling. Observed burrito salsa cooled in large containers over night reading 46F. CDI- Discarded

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door remain open for extended periods of time due to lack of self closing mechanism. Repair door to be self-closing and in good condition.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed ice scoop stored on top of ice machine without a barrier. Observed ice scoop handle stored in ice. Observed scoop handle in rice stored in the rice. Observed can opener stored on plumbing fixtures.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Observed knives stored in soiled bin. Clean as often as necessary. Observed utensils spread out on dinning table. No employees actively monitoring area. During busy periods facility should discontinue rolling of utensils to ensure that no contamination occurs.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed employees removing used liners from basket once out with customer, returning basket to kitchen area, placing new liner, and then placing basket (used for customers) on top of liner causing contamination of the liner. Discontinue practice.

4-501.11 Maintain equipment in good repair. - Observed rusted prep shelving and walk in cooler door in poor repair. Observed wooden shelves being used for storage. Replace/repair with cleanable surfaces. 4-502.11(A) Maintain utensils in good repair. - Observed some dishes with chips and cracks. Observed cutting boards with areas of poor repair. Repair as needed.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test strips on site. Verification required.

4-602.13 Nonfood Contact Surfaces - C - Minor cleaning of exterior surfaces of ovens and door handles.

5-205.15 Maintain a plumbing system in good repair. - Observed handsink near dish machine in leaking. Observed faucet at three compartment sink leaking water when turned on for sanitizer. This will cause a misreading for the sanitizer solution as additional water is being introduced. Repair.

5-501.17 Provide a covered waste bin in female restrooms. - No covered waste bin in employee shared restroom.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed area in need of cleaning for environmental debris. Remove any equipment in storage of the area.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed large propane equipment in main kitchen. PIC states that item is not used for establishment but should be removed as it cannot be approved for use. Observed unused walk in cooler with extensive storage of unused equipment. 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 near walk in cooler. Observed some stained ceiling tiles .

6-501.110 Using Dressing Rooms and Lockers - C - Observed employee using dry storage rooms and wait stations storage of personal items. PIC should provide area to store phones, clothing, purses, and other items away from any areas that may cause contamination. 6-202.11 Light Bulbs, Protective Shielding - C - Observed light shield missing in storage room.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black residue on interior and shute. Ice machine needs to be cleaned more frequently.

Repeat Violation, Full Points-2- 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt, and seasoning shakers not labeled. *Points not escalated due to improvement from last inspection*

General Comment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. In clean dish/utensil area, observed metal containers wet nesting.

Repeat Violation, Full Points-2- 4-501.11 Maintain equipment in good repair. Observed walk-in cooler door damaged. Ice machine has broken lid. *Points not escalated due to improvement from last inspection*

Repeat Violation, 0.5 pts- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tile by walk in cooler.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink in the womens bathroom at 73F. VR required 11/14/2019. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in hand sink by the front. CDI-Explained handsinks are only for hand washing. Ice melted during inspection. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar sink set up and no sanitizer. Food employee explained they had been told not to use bleach or quat, just to wash, rinse, rinse. CDI-Explained to PIC and food employee proper procedure of wash/rinse/sanitize. Food employee added bleach to 100ppm and re-washed glasses.

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 cooling cooked covered at 11-11:30, time was 1:15 chicken at 80F. CDI-PIC voluntarily discarded. Observed 3 containers of beans sitting on counter in large quantity at 130F-150F. When beans got moved into cooler at 1:30 they were 119-150F. Observed Pico at 50F put in a large plastic container covered at 50F at 1:30. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold drawer below grill at 52F. All food put in this morning at 10-10:30. CDI-PIC voluntarily discarded food and called maintenance person, they will be out this afternoon. VR required 11/14/2019.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled bottles of sanitizer. CDI-PIC labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling cooked covered at 11-11:30, time was 1:15 chicken at 80F. CDI-PIC voluntarily discarded. Observed 3 containers of beans sitting on counter in large quantity at 130F-150F. When beans got moved into cooler at 1:30 they were 119-150F. Observed Pico at 50F put in a large plastic container covered at 50F at 1:30. REPEAT VIOLATION. VR required 11/14/2019.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar, salt, seasoning mix with no labels. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sugar with pico being prepped sitting on top of it. CDI-PIC moved sugar and pico to a shelf.

4-501.11 Maintain equipment in good repair. Observed several shelves with rust building up on it. Observed walk-in freezer heating strip not working. Ice machine has a broken lid. Observed all walk-in cooler doors damaged.

5-205.15 Maintain a plumbing system in good repair. Observed handsink by the bar leaking and pooling water.

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 ceiling tiles with water damage. Broken tile by the walk-in cooler.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee discard gloves and don gloves without handwash in between. CDI - Fresh pair of gloves discarded and hands were properly washed.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink upon entering kitchen. CDI - Ice removed from handsink during inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on white shield inside ice machine. Increase cleaning frequency. 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 lettuce and pico de gallo cooling in walk in cooler; both items did not meet cooling parameters for ambient cooling - see temp. chart. CDI - Both containers uncovered and placed on top shelf in walk in cooler to cool rapidly.

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 facility without writen time procedure for Table Salsa held on 4 hour time hold at server station. Time stamps were correctly placed. CDI - PIC printed time procedure and completed it during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottles located in bar area >400 ppm quat. CDI - Sanitizer was diposed and EHS discussed proper dilution methods when using quat sanitizer on food contact surfaces.

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 lettuce and pico de gallo densely packed in large plastic containers cooling in walk in cooler. CDI - Both containers uncovered and placed on top shelf in walk in cooler to cool rapidly.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw meat on floor of walk in cooler. PIC stated the box was from delivery this morning and temporarily stored on floor. REPEAT. Points de-escalated due to improvement in storing food at least 6 inches above floor during cooling, prep, and storage since last inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter at bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish racks. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ripped gaskets at front prep unit and cold hold draws. 4-101.19 Nonfood-Contact Surfaces - C Observed cardboard used for storage shelves throughout bar area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of microwaves, shelving at server station, and inside front prep unit in need of cleaning. Increase cleaning frequency. 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 tile grout throughout kitchen area in need of repair.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle in-use utensils and then move to handle ready-to-eat tortillas. CDI - PIC corrected employee to discard gloves and new gloves were donned before next task.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed salsa ranchero holding at 50F in walk in cooler. PIC stated the batch was made the previous day. Salsa ranchero did not cool within a total of 6 hours to 41F. CDI - PIC voluntarily discarded salsa ranchero.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and salsa in prep unit holding at 42F. Items left to cool in unit. Observed salsa ranchero holding at 64F on counter at grill. CDI - PIC voluntarily discarded salsa. Observed table salsa holding at 73F on counter for to-go and table orders. PIC stated they do not intend to hold salsa more than a couple hours. CDI - Items were temporarily placed TPHC. EHS provided TPHC document for facility.

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 queso mozo in underneath of prep unit without date mark. PIC stated it was opened previous day. CDI - Allowed to date mark item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee actively portioning refried beans on floor upon entering kitchen. CDI - PIC provided crates for temporary storage at least 6 inches above the floor. Beans eventually moved to prep table. REPEAT. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with cans for use. CDI - PIC designated an area for dented cans to wait to be returned.

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

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 scoops stored in ice at bar and in large ice machine. Observed bowl stored in seasoning in dry goods container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed salsa bottles stored with water inside of them in clean dish area. CDI - PIC removed for rewash.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving under serving line in need of cleaning. Observed dry goods containers in need of cleaning. Increase cleaning frequency.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. REPEAT VIOLATION. Observed employee drink stored above steam table full of uncovered ready to eat food. CDI - relocated drink and educated to store drinks to prevent contamination.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed facility stored tacos and other fried tortilla items uncovered over night. CDI - educated to cover items when they are in storage.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed food employee cooking bulk amounts of cow tongue then storing in freezer. Employees pull individual packages of cow tongue to thaw when needed. Items are not properly date marked. CDI - educated to cook, freeze, then label the bulk frozen with a preparation date. Once the individual package is pulled to the reach and thawed, date label this item with a thaw date. This will keep track of time/temperature criteria for date marking. Freezing stops time/temperature. Dated all items accordingly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser in a spray bottle not labeled. CDI - labeled spray bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P PIC states that inbetween preparation of different foods in prep sink, the food employees use bleach to clean prep sink. CDI - advised to immediately stop this process. Educated to use sanitizer inbetween preparing different foods at the prep sink. Facility will use quat solution from 3 compartment sink at 200 ppm to clean in between preparation of raw animal foods and vegetables.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. REPEAT VIOLATION. Observed cooked beef draining grease into larger pot stored on the floor. CDI - relocated to prep table off of the floor. Educated to not store food items on the floor.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraint. CDI - put on hair restraints.

6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. REPEAT VIOLATION. Observed absorbant ceiling tile. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed tile and wall joints in disrepair.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed employee drinks stored above prep area and food. The food underneath was protected with lids. CDI - educated to not store drinks above food and food contact surfaces. Relocated drinks.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee not washing hands in between switching gloves. CDI - educated to wash hands before putting on new gloves. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer not wash hands after handling dirty items before touching clean items. CDI - advised to re-wash items in dish machine and wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above uncovered sugar. Observed employee using raw beef gloves, grab breading crumbs. CDI - covered sugar and educated about storage order. Discarded the breading crumbs.

4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed employee not sanitize items after rinsing them with spray arm. CDI - educated to sanitize items after cleaning with spray arm. Washed them in dish machine. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine sanitizer at 0 ppm. CDI - primed machine. Currently reading at 200 ppm chlorine. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in ice machine. Advised to clean 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 beans did not meet cooling time and temperature criteria. CDI - discarded beans and educated about proper cooling time and temperature criteria.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in temperature danger zone. Refer to temperature chart. CDI - educated to prepare, cool, then store in cold holding. Pulled product to pull to walkin cooler and is at proper temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Advised to prevent pests from entering kitchen. 6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Observed gasket at the bottom of the back door missing, allowing entry of pests.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed drip coming from walkin cooler ceiling. This drip is dripping onto food, but the food is covered with a lid. CDI - relocated food to another location where the drip is prevented. Observed food stored on floor during a preparation procedure. CDI - educated to not store food on the floor.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gaskets throughout. Observed the ice machine lid in disrepair. Advised to provide new lid. 4-502.11(A) Maintain utensils in good repair. Observed lemon/lime squeeze utensil with paint chipping. CDI - discarded utensil.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash and sanitize solutions dirty in 3 compartment sink. CDI - drained solutions and advised to keep solutions clean and to change out more often.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted shelving throughout. Advised to prevent rust.

6-101.11 Materials for indoor floors, walls, and ceilings surfaces shall be smooth, durable, easily cleanable, nonabsorbent, and closely woven carpet for carpeted areas. Observed absorbant ceiling tiles. Advised to change to non-absorbant. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed broken tile throughout. Advised to repair.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P REPEAT VIOLATION. Observed tomales, spinach dip, carne had exceeded time/temperature criteria for cold holding. The items were dated for 6.1.18 & 5.31.18. CDI - educated about date marking criteria. Discarded product.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed ice machine in disrepair. Advised to replace. Ice machine has remained clean and the ice is not adulterated.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT VIOLATION. Observed grout missing from inbetween tiles. Advised to repair. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed wall joints in disrepair. Advised to repair.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed build up in the soda nozzles at the bar. Advised to keep items clean.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed ready to eat chicken nuggets opened up from commercial package over 24 hrs ago with no label on product. CDI - educated about date marking criteri and placed label on product.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed ice machine front panel in disrepair. Advised to repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT VIOLATION. Observed soap dispenser at the handsink not dispensing soap. Advised to repair. Observed broken tile throughout kitchen. Advised to repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from inbetween tiles in the kitchen.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in the ice machine. Advised to clean more often. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed soda nozzles dirty with build up. CDI - PIC pulled for a cleaning procedure.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf REPEAT VIOLATION. Observed shrimp and tomato that have been prepared over 24 hrs ago with no date label on the product. CDI - educated importance of date marking. Labeled product.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without a label on it. CDI - educated to label chemicals and solutions. PIC labeled spray bottle.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. REPEAT VIOLATION. Observed food in freezer not 6" above the floor. Advised to store food off of the floor and make the bottom rack higher.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed the ice machine lid broken. Advised to repair.

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

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 tile missing at the can wash. Observed tiles broken in the walkin cooler/freezer. Advised to repair and replace.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzles at the bar with build up; not being cleaned once every 24 hrs. Advised to clean once every 24 hrs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. Refer to temperature chart. CDI - advised to fix equipment. Discarded all products out of temperature for over 4 hrs. VR

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed chicken not date marked in the walkin cooler. PIC states chicken was cooked and prepared over 24 hrs ago. CDI - advised to place date label on product; educated PIC about date marking criteria.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. Flies on cheese grader and throughout. Observed ants in dry storage. PIC states that the pest control company comes monthly.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed meat in the freezer not 6" above the floor. Observed lemons not protected while in storage; lemons in splash zone of drink machine and tea dispenser. Educated to protect lemons or move them. Advised to raise the rack in the freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed wet stacked items on the dry storage rack.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed 'household' chest freezer on cook line. Educated to read the data plate on the equipment. Observed ice machine in disrepair. Observed cold holding units not working properly; ambient air temperature at 48F. Advised to get rid of the freezer; only use commercial equipment. Advised to fix the ice machine. Advised to fix cold holding units.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact lettuce in the flip top. CDI - educated to wear gloves when touching ready to eat food for customers. Also advised to use dispensing utensils such as tongs. Discarded lettuce.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints. CDI - employees put on hats.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed items wet stacked on storage rack. Advised to clean items, then allow items to air dry before storage.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer that is not ANSI or NSF certified. IDYLIS household freezer. Model Number: IF50CM23NW 4-501.11 Maintain equipment in good repair. Observed torn gasket in reach in unit. Observed Ice Machine lid in disrepair. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non-food contact surfaces in need of cleaning. Debris build up in gaskets. Shelving is starting to rust.

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 tiles broken throughout facility.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink at 82F at the front by where the chips are stored to the left of the kitchen. VR

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed chicken spatula and beef spatula stored together on the flat top stove. CDI - educated importance of keeping utensils separated from each other to prevent cross contamination. advised to clean and sanitize and keep separated.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzles with build up at the bar area. CDI - advised to clean the nozzles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed enchalada sauce cooling in a plastic bucket on a counter top in the back by the 3 comp sink. Product sitting out for 1 hr at 90F. CDI - moved product to the walkin cooler to begin to cool down. educated to rapidly cool product when cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the kitchen. Advised to keep dumpster lids closed, keep premises clean and free of food debris, keep back door closed to prevent pests in the kitchen.

4-501.11 Maintain equipment in good repair. Observed ice machine lid broken at the top left corner. Observed torn gasket to left walkin cooler and torn gasket in the freezer. Advised to fix.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. CDI - closed the dumpster lids; EHS advised to keep dumpster lids closed.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink with lettuce in it. CDI - cleaned out the lettuce so handsink can properly drain. educated PIC and food employee that handsinks are only for handwashing.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed bulk storage of onions infested with fruit flys. Advised to store onions in a different containers with holes in the container.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed ready to eat lettuce uncovered underneath chicken in the reach in cooler. CDI - advised to put lid on the tomato and store chicken/other meat product on the bottom.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed soda nozzles with debris build up. CDI - Advised to clean soda nozzles once every 24 hrs.

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 chicken that came off of the stove at 10 am. Product did not meet the 2 hrs time/temp cooling criteria from 135F - 70F. CDI - discarded product; advised to separate product in different containers to cool quickly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed products in the flip top and reach in unit out of temperature. Refer to temperature chart. CDI - advised to discard product becuase product was sitting out of temperature too long ( since 10 am) did not meet 4 hr cooling time/temp criteria. VR

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed commercially packaged ready to eat chicken nuggets that have been opened for over 24 hrs without a date for the product. CDI - educasted about commercial date marking; product was out of temperature too long so nuggets were discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed fruit fly infestation. Observed the flies by the drink machine in the front of the kitchen. Observed flies all over the onions stored in the dry storage (discarded adulterated onions). Advised to use safe pest control methods to get eliminate the pests.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed a bag of onions stored on the floor in the dry storage area. CDI - picked up onions to a safe location for storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed cups wet stacked by the drink machines. Advised to air dry all equipment and utensils.

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, nonabsorbent, and withstand repeated warewashing. Observed tortillas stored in plastic grocery bag. CDI - advised to store food in a container that is made of safe material; moved food to a different container.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles in the kitchen. Advised to fix.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up inside the ice machine, not touching the ice. Advised to clean and sanitize once a month.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature. Cheese was overstacked. Tomatoes were not cooled down properly. Chili was not in a deep enough pan. CDI - educated about overstacking product; educated that once products are prepared they can not cool down in a flip top cooler (must be cooled down in walkin cooler or freezer, then placed in flip top); switched out the chili's into a deeper container.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of spinach dated 7.3.16. Product expired 3 days ago. CDI - educated about proper date marking criteria; discarded product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed on fly in the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed containers wet stacked on the storage rack. Advised to allow to air dry.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash and rinse compartment soiled with debris. CDI - advised to drain out and refill with new solution.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice dumped into handsink. CDI - advised to clean out, and educated that handsinks are only for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser empty at the back handsink. CDI - provided soap to the dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat products over ready to eat enchalada sauce.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. REPEAT VIOLATION. Observed soda nozzles not being cleaned every 24 hrs. PIC states that they are cleaned twice a week. Advised to clean more often. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer low at 3 comp sink: 50 ppm. CDI - created new solution at 200 ppm. 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed that the mechanical dish machine was not sanitizing 0 ppm. CDI - primed that sanitizer for the machine and chlorine ready 50 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding problems in the flip top unit. CDI - turned the cooler from 2 - 9 and products cooled down to proper temperature.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed mold/dusty ceiling vents in the back of the kitchen.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on-site. Advised to get more employees ServeSafe Certified.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of knives with food debris on them. The knives are stored as clean. CDI - brought to dish pit for cleaning procedure. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed the quat sanitizer compartment at a low concentration (50 ppm). REPEAT VIOLATION. CDI - drained the compartment and refilled with new solution at proper concentration. 4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the white bucket used to store salsa chips dirty and in need of cleaning. Food employee states that the insie gets cleaned and sanitized every other day. Advised to clean more often.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed veggies and chicken nuggets that have been opened from their commercial package for more than 24 hrs with no date on the product. CDI - educated about date marking product. Allowed to place date on product. 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed beef with a date of 3.6.16 on it. The product should have been discarded on 3.9.16

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. REPEAT VIOLATION Observed many pepper stored with paper towels on the product.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. REPEAT VIOLATION Observed single service single use straws with the paper torn off the bottom of the straws. Advised to leave the entire wrapping on the straw to protect the article from contamination before going out to a customer.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. REPEAT VIOLATION Observed the sanitizer comaprtment actively sanitizing and the sanitizer solution was dirty and cloudy. CDI - drained old solution and created a new clean solution.

3-301.11(B) Food Employees shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee serving ready to eat quesadilla on plate in the kitchen with bare hands. CDI - discarded product and educated PIC and employee on using gloves or dispensing utensils for serving food.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed the soda nozzles in the bar area soiled. CDI - advised to clean the equipment every 24 hrs to keep them free from debris. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed no quat in the 3 compartment sink sanitizer solution. The sanitizer compartment was full and in use. The test strip did not indicate any color change ( 0 ppm). CDI- drained old solution and refilled to the proper solution.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed no date on the refried beans or the black beans in the walkin cooler. PIC stated they were prepared yesterday. CDI - allowed to put a date on the product.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed napkins wrapped around every single beef burrito in the flip top cooler and walkin cooler.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed that the facility is unwrapping the bottoms of their straws for the customers. The straws were located in a place exposed to splash and other contamination. CDI - advised to not unwrap the bottoms of the straw for the customers and placed the box of straws in a location where they can not get exposed to splash and contamination.

4-501.11 Maintain equipment in good repair. -Observed that the facilities water heater is corroding away at the top. -Also, observed that the hand sink in the back by the dry storage is leaking and the hot water pipe isn't working. VR for fixing the pipe and to make sure they have hot water at their handsink.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed no sanitizer test strips for the quat sanitizer that runs in the 3 compartment sink. VR to make sure establishment has test strips. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed that the sanitizer solution in the 3 compartment was soiled. CDI - drained the solution and created new solution that was clean.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee sweaters in the dry storage area. CDI - advised to designate a spot for employee accomodations.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Ensure that PIC is a certified food protection manager. Observed PIC on site not a CFPM.

(general comment) 6-301.14 Handwashing Signage - C; Provide signs at hand washing sinks. Observed one sink missing required signage. (sticker signage given to staff)

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer at all times of operation at correct concentration levels; Observed bucket of sanitizer measuring 0ppm, CDI sanitizer corrected during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed salsa, cut lettuce, raw fish stored in walk-in cooler measuring 47-48 degrees F, thermostat was set to 45-46 degrees, CDI thermostat turned to lower setting and ambient temp measure 42 F before inspection was complete.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Facility has 210 days to comply with rule before points are deducted on inspection.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tortillas stored unwrapped and in direct contact with to-go bag that is unapproved for food storage. CDI-educated and tortillas removed. Also observed an egg crate stored next to hard shell tacos. PIC stated that the egg crate is used to hold tacos upright while being filled. EHS instructed PIC to discontinue use of egg crate.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing on lunch menu specials : Ribeye steak and Egg dish. VR.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals with incorrect labels or two conflicting labels such as sanitizer and degreaser. CDI-bottles taken out of service.

3-501.13 Use approved thawing methods. Observed tub of chicken thawing on counter. See rule 3-501.13 for correct methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open packages of food for employees stored above and on top of food for customers. Food moved.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. No test kit available to measure Quat sanitizer used in 3 comp sink. VR.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have certificate on site to verify. Facility has 210 days from permit issued date before points are deducted for violation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored over clean utensils.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at wait station hand sink during inspection. CDI-towels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over butter and sour cream. CDI-eggs moved to bottom shelf.3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw ground beef and whole intact muscle beef. CDI-chicken moved to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa stored at room temperature. Salsa had been out of refrigeration for 2 hours. CDI-salsa put back into refrigeration. EHS gave PIC option of using TPHC (Time as a public health control) for keeping salsa out of refrigeration.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk leading consumers to advisory missing on two menu items-Ribeye and Huevos Rancheros on Lunch menu. CDI-PIC drew in asterisk.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoops in two locations stored on top of equipment, also observed clean beer mugs stored with mouth contact surface in direct contact with shelving that is not cleaned and sanitized in walk in freezer. Store all items on cleaned and sanitized surfaces.