LEMPIRA RESTAURANT- CENTRAL

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ladle observed in back hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - Ladle removed by employee. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 5 large pans of beans measured 45-48F in walk-in cooler. Also, large pan of beef soup measured 46F in walk-in cooler. Also, pupusas prepared last night measured 45-47F. TCS foods must cool within the proper time and temperature parameters. CDI - Employee educated on cooling and establishment needs to write written procedures for cooling beans because they cook 5 pans of beans each day. Recommend establishment buy ice wands or cook the beans in a pot that will fit in the prep sink so they can use an ice bath and frequent stirring. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 1 pan of chicharron had 10-12 prep date and another pan of chicharon had a 10-7 prep date. Also, several other TCS RTE foods in coolers on line were missing prep dates. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC discarded chicharrones and placed prep dates on items in coolers on line. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pupusas, beans and beef soup were cooled overnight in deep containers. Establishment must use ice bath and frequent stirring, or ice wands to cool this large amount of beans each day. CDI - PIC educated on cooling methods and they discarded the out of temp foods. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles in some areas of kitchen is beginning to wear. Also, ceiling in dry storage area is in poor repair. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Salsa measured 49F in walk-in cooler. PIC stated it was cooked and cooled last night. CDI - PIC discarded salsa. Use ice bath with frequenty stirring, or uncovered, shallowed pans to cool large batches of TCS foods after preparation. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Green salsa (110F) and queso (95F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pupusas in walk-in cooler measured 43-45F. Raw shrimp and raw tilapia in low boy cooler measured 54F and 50F. Pickled onions, raw shrimp, pico, and raw shrimp measured 45-50F in small sandwich cooler in between grills. PIC stated they got a truck 30 minutes ago from Sysco and the cooler door was propped open for 20 minutes while they put the food away. This caused the pupusas to warm above 41F. PIC also stated they were cleaning the bottoms of the both the other coolers this morning which probably caused the food to warm up. CDI - PIC moved items to walk-in freezer to cool quickly. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa was cooled overnight in large container and it still measured 49F today. Use shallow pans that are uncovered, or ice bath with frequent stirring to cool TCS foods after cooking or preparation. CDI - PIC educated on cooling methods and he discarded the salsa. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some containers and bus tubs stored as clean were stacked up while they were still wet. Allow utensils to adequately air dry. 0 pts.

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 open employee drink on prep table. CDI PIC threw drink away. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw chicken above cooked shrimp and crab legs in the WIC. Also observed RTE ham slices in the cold drawer with raw chicken, beef, and pork. CDI PIC corrected storage order in the WIC and moved ham slices to the prep top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside of the ice machine with yellow build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded Parmesan in the prep top and cold drawer and raw shrimp in the lowboy cooler above 41F. CDI PIC stated that these were prepped about 30 minutes ago. PIC moved foods to WIC and cooled down to 41F. Facility has improved greatly with their cold holding issues. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed TCS house made dressings and sauces that were made yesterday with no date mark. CDI PIC put date mark on these foods 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths throughout the kitchen and not in a sanitizer bucket.

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 bowls being used as scoopers in the dry ingredients bins. CDI PIC removed bowls from the bins.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed the facility’s max/min thermometer for the dish machine not working. VR needed 12-13-25

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tile in front of grill. Also observed exposed concrete in WIC. PIC stated that they recently had the WIF floors done and will be working on the WIC next. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking from a straw in the kitchen. CDI EHS educated employee and he left the kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed sausage and onions hot holding on the stovetop below 135F. -CDI- PIC reheated sausage/veggies to 165F. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cole slaw, Cooked shrimp, pickled onions, and marinated raw shrimp in cook line cold holding units holding above 41F. PIC stated that these items were prepped this morning. CDI PIC put these foods in the WIC and cooled down to 41F or below. 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 multiple tcs foods that were prepared or prepped this morning cooling in the prep top, cold drawer, and lowboy cooler. CDI EHS educated PIC and he put these foods in the WIC to cool down. EHS advised PIC that of cooling methods violations are observed on the next inspection a Risk Control Plan will be implemented. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork thawing in the prep sink in standing water that was 105F and Tripe also thawing in a bucket of standing water on the counter. PIC stated that the pork and tripe was taken out of the freezer a hour ago. EHS educated PIC on approved thawing methods. PIC put tripe in the WIC to thaw and began cooking the pork.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap at the bottom of the back door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of spices directly on the floor in the dry storage area.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee purses and bags on the shelf above the dish machine drain board. CDI Employees moved their items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw chicken stored above uncovered plantains in the WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed sanitizer concentration at less than 0ppm chlorine in the three-compartment sink when actively sanitizing dishes. -CDI- PIC added more sanitizer and increased sanitizer concentration to 50ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed large container of chicharron not meet cooling parameters after cooling overnight in WIC. Observed fried chicharron at 48F, after not being moved out of WIC since last night. -CDI- PIC voluntarily discarded the chicharron. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed sausage and veggies hot holding on the stovetop below 135F. -CDI- PIC reheated sausage/veggies to 165F. EHS and PIC discussed proper hot holding temperature of at least 135F, or the option of holding food on time (TPHC) for a maximum of 4 hours. If facility wishes to start using TPHC, PIC must have written TPHC procedures and always display a start/discard time on the food item. 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 large container of chicharron not meet cooling parameters after cooling overnight in WIC. Observed fried chicharron at 48F, stored in large plastic container and covered with lid. -CDI- PIC voluntarily discarded the chicharron. EHS and PIC discussed more efficient methods of cooling, including storing food in more shallow, metal pans and leaving them 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 .

3-302.15 Wash fruits and vegetables prior to use. -Observed avocados, stored as clean/washed, with their stickers still intact. EHS and PIC discussed removing stickers when properly washing fruits and vegetables.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed a non functioning max/min thermometer, without batteries, to test the hot-water sanitizing dish machine. -CDI- PIC obtained batteries during inspection and EHS observed functioning thermometer.

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 exposed concrete in WIC. Exposed concrete is absorbent to liquids and not easily cleanable. Resurface flooring.

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 black beans not meeting cooling parameters after cooling overnight in WIC. Observed two large containers of black beans in WIC at 50F, after being boiled last night. -CDI- PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS foods in prep unit by stove above 41F (raw shell eggs, cabbage, cheese, crema, pupusas, raw chicken, raw beef, ham, chorizo). Observed doors on lowboy not fully closing and broken gaskets in flip top. Ambient temperature of unit was above 41F. All items except crema and cheese were held in unit overnight.- PIC voluntarily discarded all items held in unit for over 4 hours. PIC moved cheese and crema to WIC to rapidly cool to 41F, because they were removed from the WIC less than 2 hours ago. -PIC called for repair on unit. No TCS foods will be held in unit until repair and unit maintains food temperature of 41F or below. -3 day verification visit required- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed two large containers of black beans not meet cooling parameters. Black beans were boiled yesterday, then placed in large plastic bins in WIC, tightly covered with lids. Observed both containers of beans at 50F today. -CDI- PIC voluntarily discarded black beans. EHS educated PIC on rapid cooling methods, including using metal pans, no lids, and stirring frequently. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed multiple roaches throughout establishment (on prep top, on edge of cold holding drawers). -Increase frequency of pest control visits. Call pest control company.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm sanitizer (facility used 50% vinegar and 50% water as sanitizer for wiping cloths). -PIC replaced buckets with proper concentration of bleach sanitizer solution. EHS advised PIC on other sanitizer methods (quat, sink and surface), if bleach is not preferred.

4-501.11 Maintain equipment in good repair. -Observed malfunctioning prep unit, with visibly broken parts (doors not aligning, flip top compartments sinking in to lowboy). Observed broken/loose gasket on WIC door.

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 kitchen area throughout. Observed missing kitchen floor tiles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored with avocados in the prep top unit. CDI- Avocados removed and taken back to be washed. Observed raw eggs stored under green peppers in the walk in cooler. Peppers placed above eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico de gallo stored in ice holding above 41F. CDI- Ice bath re-made to surround container. 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 ice not surrounding container of pico. CDI- Ice placed around container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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 kitchen area throughout. 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 floors in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs holding out on the prep table for service. Manager said they had taken the eggs out 20 minutes ago and they will sit for 45 minutes during the lunch rush. CDI- Eggs taken to the cooler. EHS explained that food can not stay out for extended periods. The food needs to either be under temp or time control. Chef opted to keep them cold. Chef will place a small batch of eggs in the cooler to grab quickly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed masa and sugar bins in nee of cleaning.

4-501.11 Maintain equipment in good repair. Observed shelves in walk in cooler peeling and rusted. Observed Metal pulling away from door at low reach in.

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 throughout the kitchen area. Observed wall separating for wood at the mop sink. Observed exposed cement floors in walk in cooler. Cement was wet. Floors are not smooth and easily cleanable. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp stored on shelf above plantains. Do not store raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - Raw shrimp moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Plantains and cooked onions and peppers in pans on grill top measured 120-130F and 80-90F. TCS foods in hot holding shall measure at least 135F. CDI - Items placed on temporary TPHC and will be discarded by end of lunch. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of degreaser was not labeled. CDI - PIC labeled bottle. 0 pts. REPEAT

4-501.11 Maintain equipment in good repair. Torn gasket on door of small sandwich cooler. Some shelves in walk-in cooler are losing coating. Replace torn gasket and recondition or replace chipping shelves in walk-in cooler. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at pre-wash sink hangs below flood rim of sink. Repair or replace sprayer so there is an air gap between the bottom of the sprayer and the rim of the sink. VR - Verification required by Monday that sprayer is repaired.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles is worn in several areas in kitchen. Re-grout between floor tiles where the grout is low. 0 pts.

6-301.14 Post a handwash sign at each handsink. - Observed men’s restroom lacking required handwash sign. - CDI - EHS provided PIC with required signage; PIC posted signage.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed two unlabeled spray bottles of chemicals. PIC identified one bottle as degreaser and one as bleach sanitizer. - CDI - PIC labeled both bottles with appropriate names.

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 multiple large bus tubs of refried beans cooling on ice baths (a bag of ice placed in the middle of the product) upon arrival. Beans observed cooling at an improper rate of .33F/min utilizing this method. EHS directed PIC to incorporate active stirring while product is on an ice bath. PIC directed employees to stir product and place in walk-in cooler. Beans then observed to cool at a rate of .41F/min. - CDI - EHS and PIC discussed proper cooling methods. EHS recommends utilizing current ice bath method until product stops steaming and reaches 135F. Once product cools to about 135F, EHS strongly recommends placing product directly in walk-in freezer for rapid cooling. Once product reaches 70F within the required 2 hours, product can be moved to walk-in cooler to continue cooling. Active stirring should be used to aid cooling throughout cooling process. PIC agreed to utilize discussed cooling methods moving forward. PIC moved beans to walk-in freezer to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - REPEAT - Observed metal container of water holding in use utensils at 122F. - CDI - PIC increased heat to bring water up to at least 135F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dishes being sanitized in 10ppm chlorine at 3 compartment sink. CDI: Chlorine was added to solution, new concentration is 50ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chorizo and cooked jalapeños hot holding below 135F. CDI: PIC reheated items to above 165F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed ceviche on menu without an asterisk. According to PIC ceviche is “cooked” with lime only. VR required within 10 days.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed portioned raw beef cooling at a rate of 0.02F/min in cold drawers. CDI: PIC moved items to walk in freezer to quickly cool.

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 oil, soy sauce, margarine and multiple in use spices without labels. CDI: Food employee labeled items.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed metal container of water holding in use utensils at 65F.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed red sanitizer bucket stored in basin of hand sink near salsa station. CDI, item removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed container of ceviche cooling at pre cooler drawer. CDI, item move to freezer to cool. EHS explained to PIC that prep coolers are meant to cold hold, not to cool. PIC was advised to cool at walk ins.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker labels on veggies at prep top. Need cleaning.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use aluminum containers washed and stored as cleaned. CDI, items discarded by PIC.

4-502.11(A) Maintain utensils in good repair. Observed metal containers with large cracks around edges. CDI, items discarded by PIC.

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 soiled floors at grill line. Need cleaning. 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 burnt out light bulbs at vent hood. Need repaired.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sanitizing temperature at 159F. PIC states silverware damaged an internal piece of equipment. PIC states they were made aware of problem around 3PM. PIC states made service request for technician. Facility to use single use/single service plates until equipment is repaired. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw proteins at cooler drawers and TCS items at main prep cooler in front of grill cold holding above 41F. PIC states prep cooler and cooler drawer were restocked after lunch rush. Observed ambient temperature of prep cooler at 48F. CDI, raw proteins at cooler drawer relocated to walk in to cool. Items at prep cooler placed on TPHC. EHS explained to PIC that TPHC is a temporary solution. Verification required.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. CDI, separated for air drying.

4-501.11 Maintain equipment in good repair. Observed prep cooler and cooler drawer cold holding above 41F. Need repaired.

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 loose base board tile beside dish machine and holes in wall at prep area near door to dry storage. Need repair. Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors. Need cleaning.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no documentation to confirm shrimp is farm raised and free of parasites. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed greasy utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several large containers of chicken salsa and refied beans cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of carnitas with date mark of 3/30. CDI, item discarded by PIC.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken salsa cooling in large, deep containers. Observed retired beans cooling in covered containers. PIC states items were cooled without active stirring and monitoring. CDI, items discarded by PIC. PIC states he will talk to 2nd shift employees to ensure cooling methods are done correctly.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on counter used for prep.

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

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temperature of dish machine at 134F. PIC states facility is aware of problem and have contacted manufacturer for repair. PIC contacted separate technician to repair equipment. EHS advised PIC to use single use utensils until equipment is repaired. CDI, technician arrived and repaired equipment by end of inspection. Observed sanitizing temperature at 164F. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed concentration at 0ppm at 3 compartment sink. CDI, concentration adjusted, observed 100ppm.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw meat thawing in still water. CDI, items placed under running water at prep sink.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee stacking utensils without drying. CDI, items removed to air dry.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed popusas, salsa verde, chicken salsa, and salsa for chips cold holding above 41F after cooling overnight. CDI, items discarded by PIC. Observed overall significant improvement with cooling. PIC states facility has reduced the amount of cabbage, onions, beans, and salsa prepared. PIC states reducing the amounts prepared allowed them to correctly and properly cool the items. Observed ice wands in salsa’s that reached 41F and no ice wands in salsa’s that did not cool down.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated shrimp, pico, cut lettuce, chicken salsa, pickled onions, and marinated pork cold holding above 41F. PIC states everything was prepared this morning, aside from chicken salsa, pico, and onions. CDI, chicken salsa, pico, and onions discarded. Marinated shrimp and cut lettuce moved to walk in to cool. Observed internal temperature of perp unit at 40F.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed popusas, salsa verde, chicken salsa, and salsa for chips cooling in covered containers. Observed popusas wrapped and cooling in containers with lids and Saran Wrap. CID, items discarded by PIC. PIC states they understand why items did not cool down. PIC states he will discuss cooling methods with employees.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils hot holding in water at 113F.

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

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed large amounts of trash build up around dumpster. PIC states city trash did not work yesterday (Labor Day). Trash build up is from Labor Day weekend.

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 Pico at 49F. PIC states pico was made last night and left cooling overnight. CDI, voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, beef, cabbage salad, cooked onions, and sliced tomatoes cold holding above 41F. Observed date mark of 04/29/21 on ham and 04/28/21 on beef. PIC states tomato was sliced an hour prior to the start of inspection an onions and cabbage came from walk in cooler. Observed cabbage and onions at 41F in walk in. Observed internal temperature of cooler drawers at 59F. CDI, ham and beef discarded by PIC. Tomato’s placed in ice bath. Sliced tomato reached 41F by end of inspection. Cabbage and onions placed in walk in. Foods reached 41F by end of inspection. PIC will make service request for cooler drawer. Verification Required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Pico cooling in tightly packed bus tubs filled to the top and covered. CDI, voluntary discard by PIC. EHS provided cooling logs to help PIC keep track of cooling. EHS advised PIC to use log to monitor temperatures and adjust methods as needed while cooling foods.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no pug at dumpster.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed no oversight by PIC of employees using proper methods to cool potentially hazardous foods and routine monitoring of food temperatures during cooling. Observed multiple inspections where foods did not reach 41F within the 6 hour time limit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked access to hand wash sink by chip and salsa station. CDI, mop and mop bucket removed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers and knives stored as clean. CDI, Items removed for Wash/Rinse/Sanitize. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine being repaired during inspection. PIC made immediate service request after equipment broke down suddenly last night. Maintenance personnel stated parts were ordered and equipment will be fixed first thing tomorrow. Facility will use three compartment sink to Wash/Rinse/Sanitize until equipment is in good repair. Verification required.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed spoiled beef stored in drawer cooler. CDI, discarded by PIC.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed several buckets of chicken sauce, tomato sauce, salsa, and bus tubs of cabbage cold holding above 41F. PIC states all foods were cooked and prepared on 04/22/21 and placed in walk in to cool overnight. CDI, voluntary discard by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo and onions hot holding below 135F. CDI, items reheated to 165F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several bus tubs of cut cabbage cold holding above 41F. Observed date of 04/18/21 on foods. CDI, voluntary discard by PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed employee place date marks on chicken wings, chicken tacos, and cheese during inspection. Observed date mark of 4/21/21 and 4/22/21.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken sauce, tomato sauce, red salsa, and cabbage cooling in tall covered buckets and tightly packed bus tubs with lids on. PIC states 2nd shift employees are new and don’t know/understand proper cooling methods. PIC also states employees want to leave as soon as they can at the end of their shift and don’t properly monitor the foods when cooling. CDI, voluntary discard by PIC.

Repeat: 3-501.13 Use approved thawing methods. Observed frozen chicken cooling in sink with no running water. Temperature of chicken at 21F. CDI, water turned on and left running. Temperature of water at 68F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed prepared corn flour for tortillas stored at sink where raw chicken was thawing. CDI, corn flour relocated.

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 plastic containers with no handles being used in several buckets of salsa. CDI, items discarded by PIC.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs and metal containers wet stacked. CDI, items separated and spaced out for drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use/single service utensils stored on floor in sry storage room. CDI, items place on shelves. 4-502.13 Single-use and single-service articles may not be reused. Observed single service aluminum trays cleaned and stored on dry rack. CDI, voluntary discard by PIC.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones charging in food prep area. CDI, items removed.

Repeat: 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash sink at bar and in kitchen. CDI, soap provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates stored as clean. CDI, items removed for W/R/S. 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temp at 144F. PIC states machine was recently serviced but will make service call to fix dish machine. Verification Required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cabbage salad and beef soup cold holding at 44F and 45F respectively after cooling over night. Foods did not reach 41F within the time parameter. CDI, voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, pico, cooked onions, and sliced tomatoes cold holding above 41F. Observed only top layer of pico and cooked onions above 41F. PIC states tomato and lettuce were cut at 2PM. CDI, top layer of pico and onions removed for cooling. PIC added ice as an ingredient and tomatoes were placed in walk in to cool. Items reached 41F by end of inspection.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage salad and beef soup cooling in covered containers fill to the top. EHS explained to PIC that foods shall be cooled in shallow pans, uncovered, and with active stirring. PIC states he bought ice wands but employees do not use them. CDI, voluntary discard by PIC.

3-501.13 Use approved thawing methods. Observed shrimp thawing in container with water. CDI, shrimp moved to prep sink and placed under running water.

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

Repeat: 4-502.13 Single-use and single-service articles may not be reused. Observed single use utensils stored on floor in storage closet.

4-602.13 Nonfood Contact Surfaces - C Observed soiled interior of microwave.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device at mop sink. Verification required.

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 not switch gloves and wash hands after contaminating them. CDI, directed employee to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed access to handwash sink blocked by bucket. CDI, bucket was removed. Repeat. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash sink at front. CDI, PIC refilled soap dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink with no sanitizer and sanitizer buckets with no sanitizer. CDI, PIC had employee fill comp sink and buckets with sanitizer. Test strip for sanitizer at 150 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage salad and onion salad in drawer cooler and walk in cooler cold holding above 41F. Observed cooked beef cold holding in reach in above 41F. CDI, beef moved to walk in cooler. Ice added as an ingredient to cabbage salad and onion salad in drawer cooler and moved to walk in cooler. Cabbage salad and onion salad in walk in cooler discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage and onion salad cooling in deep covered containers in walk in cooler. CDI, cabbage and onion in WIC discarded by PIC. Advised PIC that cold holding units meant to keep items cold, not to cool foods.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use and single service items stored on floor in dry storage room by bathrooms. CDI, directed PIC to move items and store 6 inches off the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged gaskets in cooler drawers on grill line. Repeat.

4-602.13 Nonfood Contact Surfaces - C Observed dirty gaskets on all cooler drawers.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager onsite at the start of the inspection. The manager showed up towards the end of the inspection. Am unable to accept the certification. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a squeeze bottle and some cloths stored in one hand sink, and a red sanitizer bucket stored in a second hand sink. CDI-All items were properly removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp and raw beef stored in the same container in the walk in cooler. CDI-The two items were separated. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed several pans with food buildup stored on the clean equipment rack. CDI-The pans were brought back to the dish machine for proper washing, rinsing, and sanitizing.

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 that did not fully cool to 41F or below from the night before. CDI-The product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains hot holding below 135F under the heating shelf. CDI-The plantains were discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cheese dip with a date of 1/13/2020. CDI-The product was properly discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage and beef cooling in large container and covered with lids in the walk in cooler. CDI-The cabbage was portioned into two containers and the beef was properly discarded. Ensure that items are kept uncovered and use thin, shallow containers to cool items down.

3-501.13 Use approved thawing methods. Observed a push cart full of frozen product thawing at room temperature. CDI-All items were moved back to the walk in cooler to finish the thawing process.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored directly in the sugar bin and the ice bin. Also observed bowls with no handles stored in the flour (corn) bin and the salt bin. CDI-The two bowls were removed and the handles to the scoops were moved out of the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets to the cooler drawers. Have replaced. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed stacks of wood being used to hold up one of the flat top grills. This wood is not smooth and easily cleanable. It will absorb liquids and become an issued. Replace with approved equipment.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the faucet at the 3-compartment sink. Have repaired.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster missing doors and it has damaged lids to the top. Have doors and lids replaced. REPEAT.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed no certified PIC on site upon arrival. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - - Observed raw meat removed from commercial packaging and stored over banana leaves in walk in freezer. CDI, foods relocated for proper storage. Much improvement made since previous inspection.

3-302.15 Washing Fruits and Vegetables - C - Observed food employees preparing unwashed onion and other produce but not washing prior to cutting / preparation.

4-502.13 Single-use and single-service articles may not be reused. Observed aluminum pans being washed according to manager.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some fryer baskets with broken wires. CDI, operator removed from use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open and damage to lid.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout needed between some floor tiles and some damage to floor tiles. Repeat.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF - Observed no certified PIC on site upon arrival. CDI by instruction.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed bowl stored in handwashing sinks and spray bottle stored in 2nd handwashing sink. Observed bar handwashing sink missing soap and towels and no towels available at handwashing sink in kitchen. CDI, equipment removed from handwashing sinks and soap and towels provided during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over prepared ready to eat foods in walk in cooler. Observed boxes of raw seafood stored with raw beef. CDI, foods relocated for proper storage. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 prep units not connected and PIC suspected breaker issue and not maintaining TCS foods at required temperature. Units connected / turned back on. Montitor to ensure units maintaining TCS foods at 41 degrees F and below. Observed cheese, raw chicken and beef, raw shell eggs, pupusas, cut cabbage stored over 41 degrees F in units. CDI, pupusas relocated as PIC stated they were recently prepared and all other items were held in unit over 4 hours and voluntarily discarded. See temperature observations above. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - General Comment: Observed carrot and other foods with date of preparation of 9/30 but prepared yesterday according to PIC. Dates corrected while on-site.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of cleaner stored with equipment on shelf. 7-204.11 Sanitizers, Criteria-Chemicals - P - Observed spray bottle of sanitizer bleaching out and too strong for test kit to measure. CDI, sanitizer dumped out and cleaning agent relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed horchata cooling in holding unit at 44 degrees F and pupusa cooling in tightly covered containers. CDI, ice added to horchata to rapidly cool and pupusa cover partially removed to facilitate heat transfer. Observed lettuce, cheese and pico recently prepared according to PIC and cooling in prep unit. CDI, foods relocated to shallow containers to walk in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of sugar and box of tortilla stored on ground in dry storage area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths held around waist of food employees and wet cloth used to stabilize cutting board.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil wedged between prep table. Observed bowls used as scoop for dry food ingredient. Use proper utensils with handle.

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

5-501.15 Outside Receptacles - C - Observed heavy trash accumulating around dumpster.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout needed between some floor tiles and some damage to floor tiles. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed some general cleaning on floor in kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and chicken over ready to eat yucca and salsa. Observed ceviche over ready to eat salsa . CDI reordered storage.

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 tamales and salsa at greater than 41 degrees cooled from last night. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef soup and pico at greater than 41 degrees in walk in cooler . CDI discarded. Repeat violation

3-501.13 Use approved thawing methods. Observed pork thawing sitting out on counter . CdI moved to walk in to thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in dish machine area.

4-501.11 Maintain equipment in good repair. Observed gaskets on grill drawers in need of replacement.

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous TCS foods in walk in cooler above 41 degrees but less than 45 degrees . -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken soup beans ceviche not date marked. CDI labeled products. Repeat 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken for taco dated 02/23 and product beginning to mold . CDI discarded.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement throughout facility.

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

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 chicken for tacos cooled from last night at 58 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed four flats of eggs on counter at 56 degrees . CDI took eggs to walk in and they were 45 degrees by end of inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked yucca and tamales in low boy and in walk in dated 11-19-18 which is greater than 7 day hold time. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken for tacos cooled in to great of volume and covered. CDI time expired to cool so product was discarded.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement throughout facility.

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

5-205.15 Maintain a plumbing system in good repair. Observed water line leaking and faucet on prep sink leaking.

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 missing in can wash. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no ceritified food protection manager on duty at time of inspection.

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 dishwasher handle dirty dishes and then handle clean dishes without hand wash between processes. CDI by instruction and dishes rewashed. Points not escalated previous violation was for different issue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand wash at beginning of inspection . CDI paper towels replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed manual washing of dishes without mesuarable concentration of chlorine sanitizer. CDI emptied sink and remixed sanitizer to proper concentration.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one cook working without hair restraint. CDI PIC had employee put on hair restraint. -0 points-

4-501.11 Maintain equipment in good repair. Observed two gaskets on prep unit and gasket on walkin cooler in need of replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for chlorine sanitizer . 10 day verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris in gasket of prep units and on faces of equipment . General cleaning needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open at time of inspeciton. Repeat. 5-501.115 Maintaining Refuse Areas and Enclosures - C Dumpster area in need of cleaning due to odor and build up. Dumpster in need of being replaced with clean dumpster unit and waste should be dumped more frequently to help control odor and insects.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee hand raw food and then handle ready to eat food withou glove change and handwash. CDI ready to eat food discarded and hands washed and gloves changed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed numerous items in handsinks throughout the facility. CDI removed items from hand sinks and advised that handsinks were for handwashing only.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed dishmachine not reaching proper temperature for sanitizing of dishware. CdI moved to washing in dishmachine and sanitzing in three compartement sink. 10 day verification required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed beans, salsas, tamales, cooled from last night not below 45 degrees. CDI discarded all products see chart above.

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

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster too full and unable to close.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on prep surfaces and above items such as clean utensils and food products. Items were moved during inspection. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at the rear salsa area handsink. Refilled during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packaged containers of raw chorizo on a top shelf of a walk in cooler rack. Item was stored over ready to eat items such as cheeses and cut cabbage. Chorizo containers were moved to the lower shelf of the rack. REPEAT VIOLATION Due to multiple repeated violations on raw animal food storage procedures, EHS will conduct a verification visit by 2/14/18 to verify that procedures have been corrected to provide long term compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several whole, raw tilapia left out on a prep sink while cook staff were busy grilling/preparing food items. Tilapia had reached a temperature of 48F. At EHS behest staff moved the fish back into the walk in cooler until they had time to prepare the food items. EHS observed internal temperatures of the tilapia at 43F within the next 20minutes. Staff should not leave potentially hazardous foods such as raw meats/fish out under no refrigeration. Take the items out of refrigeration as they are being actively used.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored under cutting boards to provide a non-slipping surface. Using absorbant, wet cloths in this manner provides a vehicle of cross contamination. Provide a non absorbant surface such as a rubber mat for this purpose. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet nested pots and pans in the clean dish area. Items such as these must be allowed to air dry before stacking to prevent moisture presence that may harbor pathogenic organisms or be conducive to such organisms' growth REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket damage on several coolers. Observed rice cooker handle damaged, observed one lid to dry storage container of beans damaged.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed chlorine sanitizer vat that was actively in use murky. Refilled during inspection. Once the solution becomes unclear/soiled, it must be refilled with clean solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease/food debris present on cooler gaskets, sides of equipment.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink faucet stem repaired with rubber bands and a plastic bag, as well as the three compartment sink repaired in the same manner to prevent leakage. Properly repair items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster doors open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple boxes and other litter strewn about the dumpster.

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 standing water present near the rear can wash area.

The person in charge does not have a certificate for passing an ANSI-accredited program for Food Protection Managers. 2-102.12 Certified Food Protection Manager

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above a prep sink containing fish. Beverage was moved to a lower storage area where no contamination of utensils, food, or food service related materials could be contaminated in the event of a spill.

6-301.14 Handwashing Signage - C Observed handwashing signage faded on multiple sinks such that it is no longer readable. Each handsink must have signage indicated that employees must wash hands. Handsinks were observed otherwise supplied and accessible, which is an improvement from last inspection, thus no points deducted.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chorizo and a container raw bacon stored over a covred metal pan of ceviche. Ceviche was moved to a separate area of the cooler as it is considered ready to eat. Do not store raw proteins or vegetables over any food items that are ready to eat.

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 one container of frijoles dated for 11/6/17, indicating that the frijoles had exceeded datemarking by one day. Item was discarded. All other TCS food items observed correctly date marked and within their time windows, thus half points deducted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple bottles of cleaning solutions and degreasers not labelled. All spray bottles must be laabelled as to the contents of the container. EHS will complete a return visit by 11/20/17 to verify that all containers have been labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bags of flour and a container of nachos stored on the floor of the dry goods closet. All food products must be kept 6 inches off of the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several in-use cloths left on shelves and other surfaces, as well as being kept on kitchen staff aprons. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers in the dish area. Repeat Violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of several large plastic containers with food debris present. Observed gaskets on equipment, and sides of various kitchen equipment collecting food debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding side dumpster doors open at time of inspection. Doors were closed by EHS.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons at time of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the salsa cooler area handsink. Towels provided during inspection. Ensure that paper towels are provided at all handsinks at all times for immediate use.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of fried chicken not covered in the walk in cooler. Item was covered by plastic wrap by employee. Ensure that lids, plastic wraps, or other means are used to keep food in storage safe from 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 Observed two containers of cooked, shredded chicken not date marked at time of inspection. Employee stated that they had been prepared the night before. EHS allowed employee to date mark the two containers. Ensure that all cooked foods that are stored for more than 24 hours are properly date marked by staff.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available at time of inspection. EHS will verify by 9/15/17 that the facility has acquired such a thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live, small cockroaches present underneath the grill area. Ensure that proper cleanliness and pest control efforts are being utlized.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on prep areas and outside of sanitizer containers throughout facility.

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 several dry goods containers with handle-less scoops. Provide scooping devices with handles such that contamination of the dry goods does not occur as employees manipulate the scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy wet stacking of dishes and utensils throughout the dish storage area.

4-501.11 Maintain equipment in good repair. Observed several broken gaskets on cooler doors, observed cooler doors broken/missing, observed a cooler non-functioning stored with non-TCS foods inside at the ice machine area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test kit available at time of inspection. EHS will verify by 9/15/17 that the facility has acquired such a test kit..

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets, storage racks, dry storage racks, equipment and equipment surfaces collecting debris/food residue and in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side dumpster doors ajar at time of inspection.

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 floors in the prep and cooler areas in need of cleaning. Observed splattered food residue on some areas of the ceiling. Paper copies left with staff, emailed copy to Gilmer71@yahoo.com

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified at time of inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC at time of inspection was unable to produce or state an employee health policy. EHS emailed standard and spanish policy to the PIC. Employees should fill out and become familiar with the policy.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee attempt to plate ceviche salad plate with bare hands. Employee stopped by EHS and PIC. Employees cannot contact any ready to eat foods with bare hands, hands must be washed and gloves worn before any contact with a hand may happen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dice soiled with tomato debris while stored as clean, ensure that all food contact surfaces are cleaned after each use. CDI by rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, grilled vegetables such as onions, and fried sausages at less than 135F in the kitchen area. Items were left out of temperature controls. Items were discarded by PIC. These items must be held at 135F to prevent bacterial growth, or cooled down and stored in the prep unit. Items such as these cannot be left out at room temperature, like raw, unprocessed vegetables.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple unlabelled chemical spray bottles. Items labelled by PIC. All spray bottles and chemical containers should be labelled with the name of the product contained within.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of plantains on the floor of the kitchen area. Item moved to a rack. All food related items should be kept 6 inches off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pots and pans. Items were pyramid stacked by PIC. Ensure that items are allowed to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler.

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Air ducts in kitchen observed with heavy amount of dust accumulated.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons at time of inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pot of water and a whetstone stored inside the prep sink area handsink. Items were removed. Handsinks shall not be used for storage and must be accessible at all times. CDI by removal 6-301.14 Post a handwash sign at each handsink. Observed bathroom handsinks and grill area handsink without signage.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in the walk in cooler. Raw chicken items should not be stored over any other food items. No other storage violations noted. CDI by employee reorganization.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a pair of dirty tongs stored as clean in the dish area. Item was rewashed. Ensure that all items are thoroughly cleaned during the wash process. Dirty utensils will transfer contaminated food products from one item to the next if not thoroughly cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings under a heat lamp in the prep area. Employee stated that they had been left out overnight without any temp controls, and were going to be discarded. Item was discarded by employee immediately. Items should be discarded the night before, or cooled down and saved. Do not leave food overnight with no temperature controls, and ensure that items are properly disposed of to prevent pest presence.

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 salsa containers, and one pan of cooked chicken without a date written on the sticker. Items were marked with blue date tape, but date had not been recorded. Items were backdated by employee. Employee stated that items were pre-prepared last night and he was in the process of dating them for yesterday when inspection began. EHS did not observed any further undatemarked or expired items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled generic spray bottle containing bleach. Item labelled by employee

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 sugar scoop stored with handle in contact with the food product. EHS removed item from product and demonstrated proper storage to kitchen manager.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed bottled drinks stored throughout the kitchen and prep areas. Insure that employees are using cups with a lid and a straw, to prevent hand and environment contamination.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a tray of chile relleno stored in the freezer with no lid or protective cover. Insure that items in storage are kept protected from contamination. CDI by kitchen employee covering tray with plastic wrap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed an interior part of the cheese grating device soiled with residue. Insure this item is cleaned thoroughly, removing any dried debris, after use. CDI by employee rewash.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser spray bottle unlabelled, CDI by employee labelling item.

3-501.13 Use approved thawing methods. Observed frozen chicken thawing under no temperature controls. CDI by employee placing item under cold running water.

4-502.11(A) Maintain utensils in good repair. Observed several utensils and pans with burn/scorch marks. Replace or repair these items as they are damaged.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC is not a certified food protection manager. Owner arrived at the end of the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 handwash sinks without hand towels. CDI added hand towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 2 handwash sinks without soap. CDI added soap.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several food items in storage in walk-in cooler without cover. CDI by adding cover to food items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages, cooked jalepeno peppers, and fried chicken, stored on line off of temperature control < 135F. CDI by voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes, chopped lettuce, chopped cabbage, all stored in flip-top prep cooler > 45F. CDI by voluntary discard by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of raw animal foods stored on the floor in the walk-in cooler. Observed floor of walk-in cooler to be wet. Observed water leaking form ceiling of walk-in cooler onto floor. No food contamination observed.

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 knives stored between equipment on cook line.

4-501.11 Maintain equipment in good repair. Observed water leaking from ceiling of walk-in cooler onto floor. Repair. PIC must make sure that water is not contaminating food in storage. Area received heavy rain this A.M.

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

2-101.11 Assignment - PF Observed no PIC upon arrival. When I asked if manager was on duty-3 hostesses said no. When I went into kitchen and asked if anyone was in charge 3 kitchen employees said no. CDI-manager and owner showed up during inspection. A certified food protection manager needs to be on site during all hours of operation.

5-202.12 Handwashing Sinks, Installation - PF- Observed broken/non-functioning hands sinks in bar and line/prep area> REPAIR ASAP. VERIFICATION REQUIRED. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF-Observed blocked hand sink in kitchen. Keep items from blocking hand sink. CDI-cart moved

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed very heavy build-up on tea dispenser nozzle. CDI-tea dumped and cleaned

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken wings on pass through. PIC stated they were from last night. Dispose of food more quickly that is designated as garbage. Leaving out all night going to attract pests. CDI- chicken discarded.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed refried beans in walk-in date marked 3/16. Dispose of RTE food after 7 days if stored at 41 or below. (4days if 42-45F). CDI- voluntarily disposed of 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several RTE foods in walk-in and reach-in coolers without date marking. VERIFICATION REQUIRED

3-501.15 Cooling Methods - PF Observed flan cooling in dessert refrigerator. CDI-directed PIC that dessert cooler is not for cooling food. Cool flan in walk-in or reach-in coolers before putting into dessert cooler.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF Observed no food thermometers in flan cooler (digital not reading correctly) and wait area reach-in. VERIFICATION REQUIRED.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed employee wiping silverware with rag. Air dry only, do not wipe. If silver spotty use rinse aid.

5-501.17 Toilet Room Receptacle, Covered - C Observed no covered receptacles in bathrooms.

5-501.13 Receptacles - C Observed dumpster lid open. Grease container lid open. Keep lids and doors closed.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed heavy dust build-up on vents throughout facility

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in operation without hand soap in bar area. CDI by adding soap. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water below 100F in womens restroom. VR required within 10 days.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef steak in walk-in cooler. CDI by rearranging order of food items. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several food items stored in walk-in cooler not protected with cover. Water was observed leaking from the ceiling in walk-in cooler onto food items. CDI by voluntary discard of contaminated food items (refried beans, soup, black beans, tamales, potatoes, raw shell eggs). Storage rack located under water leak was emptied. PIC will call for roof repair and show REHS receipt of services for verification compliance. VR required within 10 days.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle testing 0ppm for chlorine sanitizer. Observed QAC sanitizer in 3 compartment sink testing 0ppm. Sanitizer dispenser is connected directly to hot water line. Sanitizer dispenser should provide sanitizer with warm water according to manufactuers recommendations.. CDI by using chlorine sanitizer in 3 compartment sink until dispenser is operating correctly. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue build-up on can opener. CDI by wash, rinse, sanitize.

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 tamales stored in walk-in cooler date marked to 12-7-15. CDI voluntary discard.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottles and wiping cloth buckets stored on or above food prep surfaces. CDI by storing below tables.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying cleaned utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue build-up on can opener holder. Observed sticker residue on containers stored as clean.

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

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 water leaking from roof into walk-in cooler. REPAIR- See item # 13

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshieled light in hood.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensil stored in handwash sink. Observed food debris in handwash sink. CDI by cleaning out handwash sink and informed PIC not to use handwash sinks as dump sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce stored in prep cooler > 45F. Observed Milk stored in drink cooler behind bar > 45F. CDI added ice to lettuce, voluntary discard of milk by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed stuffed poblano peppers stored without date mark. CDI by date marking. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cheese stored past 7 day time window. CDI by voluntary discard by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of chlorine bleach. CDI by labeling.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on work surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in dirty scoop holder on ice machine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor in storage room (dining room).

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified. No point deduction for 210 days from date of permit issued. After 210 days, 2 point deduction will be taken if PIC is not certified.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use paper towel to turn off water in order to prevent recontamination of hands. Observed employee use bare hands to turn off water. Obseved employee quickly rinse hands without soap and did not use paper towel to dry hands and turn off water. 2-301.14 Wash hands before donning gloves and between gloves uses. Observed several glove changes ocurring without washing hands in between. CDI by instruction with employees on proper hand washing procedures. Employees rewashed hands as needed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. Observed employee use bare hands to put cooked plantains on plate for immediate service to customer. CDI by having employee wash hands and put on gloves. Plantains were placed back in fryer to reheat before serving.

6-301.11 Provide soap for handwashing at each handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. Observed no soap or paper towels for hand sink behind bar. CDI by placing soap and paper towels at hand sink.

3-302.11(A) Separate the different types of raw animal foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw shell eggs stored over cooked tomales in reach in unit. Observed raw fish stored over raw steak in reach in unit on cook line. CDI by rearranging items to proper location. Observed many raw items stored over cooked items in walk in freezer. Verification required. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce stored over washed produce in walk in cooler. CDI by rearranging.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed several knives with food debris stored as clean on magnetic strip. CDI by placing at 3 compartment sink to be rewashed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed one large container of salsa and container of tomales without dates. Tomales are obtained from Morazan restaurant across the street. CDI by discarding. 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. Observed one container of ranch dressing and one container of salsa past 7 day expiration time. CDI by discarding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed two spray bottles of unknown chemicals without labels. CDI discarding chemical. 7-204.11 Provide sanitizer at correct concentrations, diluting as required. Observed sanitizer buckets with over 200ppm bleach. CDI by diluting with water.

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 wands used for cooling stored on floor in walk in freezer. CDI by taking to 3 compartment sink to be rewashed. Observed dirty dishes stacked at 3 compartment sink almost touching clean utensils and clean cutting board stored behind faucet and hanging from shelf above sink.

4-501.11 Maintain equipment in good repair. Observed leak in ceiling of walk in cooler and walk in freezer with water dripping from ceiling in cooler and ice build up in freezer. Observed broken prep unit in kitchen. Unit is being taken to be repaired and will be returned after repair. Caulking needed for space between hand sink and wall near dishwasher and at server station.

5-205.15 Maintain a plumbing system in good repair. Observed cold water at hand sink near chip warmer not working. Hand sink was added after permit was issued. Verification required.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tiles above chip warmer/server station not easily cleanable. Replace with vinyl coated cleanable tiles. Server station was added after permit issued.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs over server station area not shatter proof. 6-303.11 Provide at least 50 ft candles of lighting in all food preparation areas. Observed less than 50ft candles over newly added server station off of kitchen near dishwashing area.