TAQUERIA LOS ALTOS

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed multiple uncovered containers of foods in prep unit during inspection. Observed raw bacon being stored above cooked ground beef in lowboy during inspection. CDI - All uncovered items covered. Raw bacon moved to appropriate location. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Observed avocado still baring produce sticker while in prep unit for use during inspection. CDI - PIC removed to be washed. 0 pts.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cup being stored inside of drink pitcher as a means to dispense the drink during inspection. CDI - PIC removed. 0 pts.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed trash can being used to store tortilla chips during inspection. Replacement with food grade equipment necessary. Observed heavily damaged cutting board being stored as clean during inspection. Replacement or resurfacing necessary. Observed rusting on shelves in dish pit area. Replacement necessary. Repeat. 0.5 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed running end of mop sink hose, with vacuum breaker backflow prevention device, connected to hose nozzle. Faucet was open, leaving vacuum breaker under constant pressure. CDI - PIC removed nozzle and turned off faucet. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover for waste receptacle in women’s restrooms during inspection. Acquisition necessary. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed many cracked floor tiles throughout dish pit area during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-303.11 Provide required lighting intensity. Observed various employee belongings being stored above or in conjunction with customer foods or service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service items. Observed light in dish pit broken and unable to provide required lighting intensity. Repair or replacement necessary. Repeat. 1 pt.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed outdated Bodily Fluid Clean Up procedures on site during inspection. Previous inspection notes that facility has been provided with updated procedures. CDI - EHS provided additional copy of MCHD updated procedures. Repeat. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in dish pit area. CDI - PIC provided. 1 pt.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple dirty utensils being stored as clean during inspection. CDI - Utensils placed in dish pit to be recleaned. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw pork being thawed in prep sink with no running water. CDI - PIC moved pork to RIC to continue thawing process. 0.5 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed immersion blender handle and knife sharpener being stored in contact with whole onions during inspection. Ensure all equipment is stored in a manner that does not promote contamination of customer foods. 1 pt.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed rusting on shelves in dish pit area during inspection. Observed cutting boards with deep grooves and heavy damage to cutting surface being stored as clean in dish pit area. Resurfacing or replacement necessary. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on front vent of 3 door RIC during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple cracked floor tiles throughout dish pit area during inspection. Repair or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-303.11 Provide required lighting intensity. Observed employee foods being stored above or in conjunction with customer foods in main prep area and in 2 door RIF. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods. Observed light intensity maintaining 0.58 foot candles in back prep area. Repair necessary. 0.5 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with outdated vomit diarrhea poster. CDI provided updated policy in Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in dish room with lid inside sink. CDI item relocated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above birria beef and refried beans in reach in unit. CDI items relocated. Observed open box of chicken above boxes of shrimp in reach in freezer. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tamales in reach in freezer uncovered. CDI items covered. Observed bin of cheese in reach in refrigerator uncovered with dripping from pan going into food. CDI cheese discarded.

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 pans of menudo that was cooked and cool last night at 53F-49F from last night. CDI items discarded. 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 spicy salsa that was prepared last night at 47F from the night before and it was not used for today’s service. CDI items discarded. Observed shredded cheese prepared at 9am and at 61F during inspection. CDI items discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top unit with ambient at 48F and all TCS items above 41F and small reach in unit that states an ambient of 38F but TCS items at 46F. CDI items discarded or moved to one door reach in unit. Observed 3 door reach in unit that was holding TCS items that were 41-42F in the center and 48F on the exterior. CDI items placed in freezer if within 4 hours and remaining items discarded. Facility decided to voluntarily close until repair person arrives on site. Told facility if the restaurants ambient air is above 80F it can cause refrigeration units to struggle. Restaurant ambient was at 93F. Verification required. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no dates on ham slices, salsas in prep top, shredded cheese, hot dogs, and tamales. CDI items dated or discarded if over a day old. Told PIC they must carry the dates from the back reach in units to the prep tops at the front. 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 queso (6/16) and refried beans (6/17) held over 7 days. Seven day shelf life includes the day items opened or prepared. CDI items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling shredded cheese, menudo, Salsa, sauce in reach in refrigerator. CDI items discarded or placed in reach in freezer to cool. Facility is not following permit conditions to solely cool food in reach in freezer. Facility must go back to original permit conditions or may have to change menu or add additional equipment. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed white growth on peppers. CDI - PIC immediately discarded product. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on tongs, knives and potato peeler stored as clean. CDI - PIC relocated all utensils to 3 compartment sink to be w/r/s. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed salsa verde, salsa picante, lettuce and tomatoes cold held above 41 degrees F inside prep top. Refer to temperature observation chart. With the exception salsa verde, all other TCS foods were held in prep top 30 minutes prior to inspection. CDI - PIC voluntarily discarded salsa verde and remaining foods transferred to reach-in freezer to cool down. -1.5- 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.

REPEAT VIOLATION: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of stainless steel cleaner stored on shelving alongside produce. CDI - Chemical relocated for proper storage by PIC. -2-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled damp wiping cloth on cutting board of prep unit and wiping cloths in sanitizer solution measuring at 0 PPM chlorine. -0.5-

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 tongs and spoon handles lying on top of raw chicken and pico de gallo in prep unit. -0-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 1 rusted knife stored at utensil shelving unit. CDI - PIC voluntarily discarded utensil. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on interior and exterior of reach-in refrigeration and freezer. -0-

REPEAT VIOLATION: 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 ceilings in disrepair above 3-comp and kitchen hand sink. Points scaled back due to notable improvement. REPEAT VIOLATION: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed pinball machine stored in back of kitchen (in front of dry storage area). -0.5-

2-102.11 (A) - (C)(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. - Pf. Observed PIC unable to ensure food safety and handling are being met for date marking, food protection, reheating temperatures, maintaining proper hot and cold holding temperatures, food storage, food storage order, cleansing of food contact surfaces, storage and handling of toxic substances, maintenance of equipment and physical facility. -1- *A follow-up visit will be made to ensure compliance on foodsafety management and procedures. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed frying pan stored in hand sink and employee use same hand sink to fill pitcher with water. CDI - Frying pan removed from hand sink and employee redirected to use prep sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions available at hand washing sink near 3-compartment sink. CDI - PIC provided paper towels. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed opened container of raw chicken stored directly above opened container of raw beef in the reach-in unit. CDI - PIC educated on storage order and rearranged products to prevent cross contamination. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed boxes of unwashed produce stored over opened container of hominy in the reach-in unit. CDI - PIC rearranged storage order for compliance. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered foods stored inside various refrigeration units. -1.5- 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 black biofilm build-up on inner corner walls of ice machine. Thorough cleaning needed. -0-

REPEAT VIOLATION: 3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed lengua being reheated at steam well since beginning of inspection. CDI - Lengua reheated > 165 F at flat top grill. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed carnitas hot held at 52 degrees F. CDI - PIC voluntarily discarded product. -0- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cooked ground beef cold held at 46 degrees F. Product not used today according to PIC. CDI - Product voluntarily discarded. No escalation of points due to improvement observed. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date marking on containers of cooked chicken, ground beef, birria meat and carnitas (2x ct). CDI - PIC educated on importance of date marking and disposition; all items with exception to ground beef and cooked chicken were traced back and date marked according to prep dates of 10/20. Other products voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle containing lysol. CDI - PIC labeled for compliance. REPEAT VIOLATION: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed unlabeled spray bottle of lysol stored on prep table surrounding consumer goods and clean utensils. CDI - Chemical relocated for proper storage by PIC. -2-

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stacked boxes of produce on floor in back of kitchen. According to PIC, these were from this morning’s delivery. Also observed no lid on beans in bulk storage container. -2-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all three food employees preparing foods without hair restraints. -0.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on cutting board of prep unit and no visible signs of sanitizer solution being used to sanitize food contact surfaces. CDI - PIC prepared sanitizer solution registering at 100 PPM Chlorine. Soiled cloth removed. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed half and whole avocados stored at the prep top with their stickers intact. CDI - Employee instructed to discard half and thoroughly wash remaining products. -0-

REPEAT VIOLATION: 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed three heavily damaged rubber spatulas stored at utensil shelving unit. CDI - PIC voluntarily discarded damaged utensils into nearby trash can. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket on 2-door freezer (left door). Observed two missing handles on two microwave doors. Also observed chipping paint on non-food contact surface of slicer. Replace/repair. -1-

REPEAT VIOLATION: 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 walls in disrepair behind clean utensil shelving unit in dish pit. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed pinball machine stored in back of kitchen (in front of dry storage area). REPEAT VIOLATION: 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 water pooling on flooring underneath and in front of standing reach-in unit in back of kitchen. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s purse stored on top of beverages in back of kitchen. REPEAT VIOLATION: 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored with and above resale foods inside reach-in unit. -0.5-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on strainer, multiple scoopers and knives stored as clean and food debris on slicer not used today. CDI - PIC relocated all utensils to 3 compartment sink. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-403.11 (A),(D) Reheat all TCS foods to 165 F within 2 hours if food is to be hot held until service. - P. Observed lengua being reheated at steam well since beginning of inspection (11 AM). CDI - Lengua reheated > 165 F at flap top grill. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cooked carne molida and lengua cold holding between 43-44 degrees F. Products had not been used today according to PIC. CDI - Products voluntarily discarded. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle containing lysol. CDI - PIC labeled for compliance. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle of lysol stored over bottled drinks and can of stainless steel polish stored with and above single service items. CDI - Chemicals relocated for proper storage. -1-

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 unlabeled dry goods bin. CDI - PIC labeled bin as salt. -0-

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed no lid on beans in bulk storage container. CDI - PIC placed lid on product. No escalation of points due to improvement observed. -1-

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 scooper handle lying on on top of contents in storage container. CDI - PIC removed utensil. -0-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted knifes and knive sharpeners stored at utensil shelving unit. CDI - PIC removed utensils. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed three cracked/heavily damaged rubber spatulas stored at utensil shelving unit. CDI - PIC removed damaged utensils. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets on prep top cooler door and standing 2-door freezer. Observed (1) damaged and (1) missing handle on both microwave doors. Also observed chipping paint on non-food contact surface of slicer. Replace/repair. -1-

REPEAT VIOLATION: 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water beneath air conditioner in added on room. REPEAT VIOLATION: 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 walls in disrepair behind clean utensil shelving unit in dish pit and behind slicer. Also observed several damaged ceiling tiles in the facility. Repair. REPEAT VIOLATION: 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 grease accummulation on edges of hood vent system. Observed cleaning needed on floors throughout facility and in walls between flip top, hand sink station, behind slicer and behind the ice machine. -1-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with and above resale foods inside reach-in unit. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet towels stored in hand sink. CDI-PIC removed wet towels from hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Did not observe paper towel at back hand sink in area where 3 compartment sink is located. CDI-PIC provided paper towels

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an unwashed box of mushrooms and unwashed box of tomatoes over ready to eat tripe. CDI-PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with black debris on blade of can opener. CDI-PIC relocated can opener to 3 compartment sink For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed to remove brown buildup starting to accumulate in ice machine.

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 no date mark on shredded chicken in low boy and a date mark of 2/11/24 on thawing tripe in low boy. PIC stated tripe was pulled from, freezer today. CDI-EHS provided education on dating items with a new date label once removed from freezer, PIC labeled tripe with today’s date and discarded shredded chicken with no date. -REPEAT- repeat violation could warrant a risk control plan for date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large box of half cut raw chicken sitting on prep counter and unattended while PIC prepares other food items on the grill. Raw chicken was observed at 58F and within 15 minutes the temperature had not changed now was raw chicken actively being cut or prepared. CDI-PIC relocated chicken to reach in cooler for rapidly cool chicken. -REPEAT-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed no lid on sugar in bulk storage containers. -REPEAT VIOLATION-

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 without a hair restraint.

4-501.11 Maintain equipment in good repair. Observed broken or damaged gaskets on prep top cooler doors, Replace gaskets. Observed chipping paint on non-food contact surface of slicer. -REPEAT- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust staring to accumulate on dish rack shelving.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease build up on exteriors of cooking equipment and in prep cooler. Observed cleaning needed in coolers and gaskets to remove food and other debris from coolers and gaskets. Observed cleaning needed on dish rack shelving above mini reach in cooler and at large dish rick across 3 compartment sink to remove grease and other debris from shelving. Observed cleaning needed inside of both microwaves to remove debris.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles throughout facility. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unfinished dry wall where 3-door coolers/freezers are installed. Wall is not smooth and easily cleanable. -REPEAT- 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water beneath air conditioner in added on room. -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 cleaning needed on floor throughout facility and in walls near flip top and hand skin. -REPEAT-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some wall damage under handsink to left of prep top. -REPEAT-

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink in dish room. CDI: Handwash sticker sign provided to PIC during inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed queso cooling at a rate of .1F/min in reach in freezer and on ice. CDI: Product was split into more hotel pans and placed in the reach in freezer after stirring. PIC understands that if product does not reach 70F within the next 20 min it shall be discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 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 no date mark on salsa or shredded cheese in the reach in cooler. CDI: Items date marked with prep dates of Saturday when PIC stated he prepared them. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed queso being cooled on ice and in reach in freezer. Ice baths must come up and around the food item to be effective, and product shall be stirred. CDI: Products were divided into more pans with less than 2” of product, stirred, and placed in the reach in freezer. PIC understands that if product does not reach 70F within the next 20 min it must be discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility cooks a cools many hot foods at one time. Today, pozole, menudo, and queso were being cooled at the same time with no equipment rated for cooling. Products were also not in properly made ice baths. PIC stated that all items are cooled in the reach in freezer, however all of these items cannot fit in the freezer at one time. VERIFICATION REQUIRED to ensure proper cooling is conducted. Cooling log provided today via email.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tongue thawing on shelf under microwave at room temperature. CDI: Product moved to reach in prep cooler to continue thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches in dish area of kitchen and near handsink by prep top cooler. EHS recommends PIC call pest control and get more frequent treatments until issue is abated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed no lid on maseca or sugar bulk storage containers.

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 styrofoam cup being used to scoop out salsa and horchata.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep top cooler doors damaged. Replace gaskets. Observed chipping paint on non-food contact surface of slicer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease build up on exteriors of cooking equipment and in prep cooler. Observed cardboard lining shelf where bar mixers are stored.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed dumpster is on gravel and some soil with grass near by. Ensure that dumpster is placed in an area not susceptible to harborage/where pests can make burrows.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed unfinished dry wall where 3-door coolers/freezers are installed. Wall is not smooth and easily cleanable. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water beneath air conditioner in added on room. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed ice machine that is not working being used as a table to the left of prep top. Remove or repair ice machine. 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 food debris around prep and cooking equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some wall damage under handsink to left of prep top. 6-303.11 Provide required lighting intensity. Observed 5.8 foot candles of light in the prep area. Add additional lighting so that lighting is at 50 or more foot candles.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed uncovered employee beverage stored on prep table.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 spray bottle of sanitizer testing 0ppm. CDI, sanitizer refilled to required concentration. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed stack of plates stored as clean but had food debris. CDI, plates relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P - Observed container of pork with mold inside of container. CDI, food items voluntarily 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 salsa with date of preparation of 6/10, beef tongue cooked, frozen and thawed but date marking not legible. Ensure up to 3 dates for foods prepared, frozen and thawed. Observed open packages of hot dogs and ham not date marked. CDI foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed bottle of degreaser stored over bottled drinks. CDI, degreaser relocated for proper storage.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after hand washing before proceeding to tasks such as handling clean single-service articles. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored over quest and RTE food in tall reach in freezer. CDI, food relocated for proper storage. Observed beef feet uncovered / unprotected in reach in freezer. CDI, operator placed item back in protective packaging. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.

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 slicer stored as clean but soiled with residues. CDI, slicer cleaned

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cow tongue hot held at 118 degrees F. CDI, item reheated to greater than 165 degrees F. See temperature observation chart. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce and portioned salsa in cups stored above fill line and greater than 41 degrees F. CDI, lettuce voluntarily discarded and over stacked salsa relocated to rapidly cool. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a spray bottle of chlorine sanitizer testing greater than 200ppm. CDI, sanitizer diluted to required concentration.

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 handless single-service cup used as scoop.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee pick item up from ground but not remove gloves and wash hands when changing tasks and handling clean food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food prep equipment stored in hand washing sink. CDI, equipment removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored over RTE foods and raw beef stored on package of raw chicken in reach in refrigerator. CDI, foods relocated for proper storage. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee pick up soiled item from ground and put in garbage and proceed to handle exposed food. CDI, employee removed gloves and washed hands.

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 slicer stored as clean but soiled with residues. CDI, slicer cleaned.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed 2 containers of Hot Shot pesticide stored in facility for “residential use only”. CDI, items removed from facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed not hair restraints worn on employees.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a lid on dumpster left 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 some wall damage on facility. Repair all damaged areas.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed multiple containers of raw meats and sauces not covered in lowboy and reach-in coolers. Cover all items that are not cooling while in storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - Observed multiple containers of salsa in flip top unit lacking a date mark label. PIC able to show large containers salsas were pulled from in reach-in coolers. - CDI - PIC date marked salsa in flip top unit.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed 3 large cuts of beef thawing at room temperature at meat prep sink. - CDI - PIC applied running water to beef to continue thawing process.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed spray nozzle attached to hose lacking a backflow prevention device rated for continuous pressure. Obtain a backflow prevention device that can be attached to the hose that is rated for continuous pressure if the spray nozzle will remain on the hose at all times and the water remains turned on. - CDI - PIC turned water off. PIC stated he will obtain a backflow prevention device but will keep water off until then.

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 wall damage throughout facility. Repair all damaged areas.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - A lot of food items (cooked and raw meats) stored in all reach in coolers were uncovered but not cooling. Cover all items that are not cooling while in storage.

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. - Unlabeled spice container observed on stove. CDI - PIC labeled container.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Raw shrimp observed in direct contact with water (ice that melted per PIC). CDI - EHS educated PIC on proper storage of shrimp by using a barrier. EHS recommended placing the shrimp in a bag that can be sealed/closed and then placing the bag of shrimp in ice.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - All employees in kitchen area observed without a hair restraint. All employees working with food preparation are required to have a hair restraint.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - Customer leftovers observed being held with clean dishes. PIC stated they hold accidentally forgotten customer leftovers for 20-30 minutes in case they return for them. If they do not return within that time frame, the food is discarded. Designate a specific location away from food and food contact surfaces for customer leftovers being held. CDI - PIC discarded customer leftovers.

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 - REPEAT - No vomit and diarrheal clean up plan or kit in place at time of inspection. CDI - EHS educated on need for plan and emailed the example written procedures provided by the state. Hard copy of educational poster provided to PIC.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Majority of food items (raw meats, salsas, cheeses, etc) stored in all reach in coolers and freezers were uncovered but not cooling. Cover all items while in storage.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety - Shredded cheese in reach in cooler temped at 47F at beginning of inspection and had been cooling for 2 hours per PIC. Temped at 47F again 30 minutes later which indicates improper cooling. CDI - Cheese placed in reach in freezer to quickly cool cheese to 41F within required 4 hour time frame.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - Vast majority of items in reach in coolers were not date marked (deli ham, house made salsa, cooked meats, etc). CDI - PIC indicated dates that each item were originally cooked/opened and was allowed to date these items. VR - Verification required within 10 days to ensure proper date marking is occurring.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - REPEAT - Observed 1 unlabeled spray bottle - PIC indicated it was Lysol. CDI - PIC labeled bottle. NOTE: No point increase due to improvement observed as only one spray bottle was observed unlabeled, and it was stored in a correct location.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety - Cooling shredded cheese observed in covered pan in reach in cooler. Beef tongue observed cooling at room temperature on prep table. Beef tongue temped at 106F and PIC indicated it had only been sitting there for 30-45 minutes. CDI - Cheese uncovered in reach in cooler and beef tongue placed in reach in freezer to rapidly cool. EHS educated on proper cooling methods. VR - Verification required within 10 days to ensure proper cooling methods are being utilized.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - REPEAT - Observed frozen beef tongue sitting in 3 compartment sink with no running water at room temperature to thaw. CDI - PIC moved items to walk in cooler to properly thaw. EHS educated on proper thawing methods allowed. No prep sink in establishment. If 3 compartment sink is going to be used for thawing, complete thawing in the morning before dishes are generated. Clean and sanitize the bay used for thawing before and after thawing is completed. - VR - Verification required within 10 days to ensure proper thawing methods are being utilized.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - REPEAT - Observed tongs laying directly in raw meats (pork and steak) in bottom of prep cooler. Store in-use utensils so that the handles do not come in contact with the food item.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed 3 knives stored in between cutting board and hot holding equipment which is not a clean area for utensil storage. CDI - PIC removed knives and placed them at 3 compartment sink to be cleaned and sanitized. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed cleaned dishes stacked wet. Air dry clean dishes prior to stacking.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed tamales placed in grocery bag with water and reheated from frozen in microwave. Tamale removed from plastic bag before being ready to serve for immediate consumption. Grocery bags are NOT an approved, cleanable food contact surface. Therefore, do not use these items to reheat food. CDI - EHS educated PIC on proper food contact surfaces and tamales were discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed residue and debris buildup on the outside and inside of reach in coolers and freezers. Increase cleaning frequency of these surfaces to prevent accumulation.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Buildup observed on floors, walls, and ceilings throughout the facility. Increase cleaning frequency to prevent accumulation. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - REPEAT - Unused ice machine located outside of back door of establishment. Discard.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. - REPEAT - Observed employee drink with no lid on prep table sitting next to beef tongue and slicer for meats. Locate a designated area for employee food/drinks away from food contact surfaces. Ensure drinks are covered. CDI - PIC removed drink.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf - Observed MCHD employee health policy posted in establishment, but employees unaware that salmonella non-typhi is listed on the document. CDI- EHS educated employees on the 6th reportable illness, and provided updated employee health reporting form for employees to review. EHS recommends the document is used as a training tool and is completed and copies left in facility for employee and EHS review.

5 2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked chicken, menudo, and large containers of salsa uncovered in reach-in coolers. CDI-PIC covered all products. Items were not cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavily soiled mounted can opener. CDI-PIC removed can opener to clean and sanitize can openers. EHS instructed if can opener cannot be clean to sight and touch they will need to purchase a new can opener.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed beef tongue being reheated in steam table at 100F at 12:15 pm on 10/21. Per PIC, the item was placed in steam table from reach-in cooler to reheat at 11 am on 10/21. EHS stated to PIC he can reheat the food item and hot hold it at steam table as long as he reached 165F or higher no later than 1 pm on 10/21. PIC attempted to reheat the food item, but failed to reach a minimum termpeature of 165F by 1 pm on 10/21. CDI-PIC voluntarily discarded the food item. EHS explained the requirement and to use their stove, fryer, or grill to reheat TCS food items within 2 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled bottles of cleaner. CDI-PIC properly labeled both spray bottles. 7-201.11 Store toxic materials to avoid contamination. -P Observed several bottles of cleaner and sanitizer stored on same storage shelf as bottled customer drinks. CDI-PIC rearranged storage so that cleaners and sanitizers were stored separate from drinks.

3-501.13 Use approved thawing methods. Pf- Observed beef tripe thawing in sink at room temperature and without approved thawing methods. The beef tripe’s measured temperature was 34F. CDI-PIC placed the item in the reach-in cooler to continue the thawing process. Approved thawing methods include the following: under refrigeration that maintains the food temperature at 41F or below, completely submerged under 70F running water, or during the cooking 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 salt container scoop with handle in contact with salt. Observed plastic cup used to scoop salsa stored in the container. REPEAT violation. CDI-PIC removed the scoop and cup from the containers. EHS explained acceptable storage options of scoops.

4-601.11(C ) Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food residue and debris in all reach-in coolers and freezers. Increase cleaning frequency to to avoid build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of food residue and debris on walls, floors and coving/baseboards in warewashing area, prep areas, and cook area hand sink. Increase cleaning frequency to avoid build up. 6-501.114 Maintaining Premises, Unnecessary Items and Litter. Remove unused ice machine located outside the rear door of the establishment.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking Observed employee food items stored above and along side customer food items in multiple refrigerators.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsas, cut lettuce, and pico de gallo cold holding in the new make station at temperatures above 41F. Per PIC, the food items were placed into the unit at 12:30 at 41F or below. EHS observed the food items in the unit around 2:30. EHS asked what is their normal cooling methods and PIC stated he will place items in ice bath. CDI-All products were observed cooled to 41F or below while in ice bath. EHS discussed with PIC and owner that food items shall be measured at 41F (and maintained at 41F or below) or below prior to being stored in prep unit. He understood. REPEAT

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a carton of milk opened on 07/11 and cooked pork dated 07/11 in reach-in cooler exceeding the maximum hold of 7 days (07/17 discard day). CDI-Both items discarded voluntarily by PIC. REPEAT. Use or discard all TCS food items before the 8th day. REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use ice scoop stored with handle in contact with ice. CDI-Ice scoop placed in clean bucket outside of ice machine.

4-205.10 Food Equipment, Certification and Classification - C Observed one tall reach-in soda cooler used to store TCS foods. The unit shall only be used per manufacturer's specifications: "for packaged or bottled products." There are three other similar units that are currently only storing packaged and bottled products. The unit used to store TCS foods needs to be replaced with a commercial refrigerator and/or freezer (this may help with cooling) that meets the manufacturer's specifications. REPEAT **PIC stated he is looking into adding a walk-in cooler and/or replacing the soda cooler with an approved commercial refrigerator for TCS foods. EHS advised owner to contact health department before purchasing any equipment. He understood.**

2-103.11(G) PIC shall ensure rules in the code for food safety and handling are met. Person in charge failed to ensure employees are using proper methods to rapidly cool time and temperature control for safety foods (TCS foods). EHS provided education to PIC on proper cooling parameters and methods.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink near make station with pan stored in it. CDI-PIC removed pan. EHS educated PIC that hand sinks shall only be used for handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above an open container of beef broth and a closed container of salsa. CDI-PIC rearranged raw eggs so that they were stored below both food items. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed five containers of cooked beef tongue stored uncovered in reach-in cooler. EHS also observed uncovered food items in reach-in coolers and make station. Keep all products not cooling covered. CDI-PIC removed items and covered them during inspection.

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 three large metal pans of cooked refried beans cooked and cooled on 07/13 not reach 41F or below within a total of 6 hours from 135F to 41F. CDI-PIC voluntarily discarded all three pans. The beans ranged from 50F-60F. REPEAT. If this violation continues, EHS may take permit action for improper cooling. Establishment does not have a walk-in cooler. Establishment has cooling posters posted. EHS educated PIC on proper cooling parameters and methods. EHS demonstrated how to setup an ice bath.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed the establishments only make station cold holding TCS food items (cut tomatoes, salsas, shredded cheese, sour cream, raw chicken, hot dogs, and raw beef) at temperatures above 41F. The ambient temperature of the station measured between 50-60F. Per PIC, all food items were placed in the make station at 12 pm at 41F or below. The establishment opens at 11 am. Verification visit no later than 07/23 to confirm make station has been repaired or replaced. The owner voluntarily closed due to the establishment's only make station improperly cold holding TCS. Closed sign placed on door.. The owner stated he will close at 4 pm and not reopen until the make station is operating properly, or he purchases a new make station, and it is confirmed by Mecklenburg County Environmental Health.

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 five containers of cooked beef tongue in reach-in freezer not date marked. EHS observed a package of hot dogs opened without a date mark label. CDI-PIC stated the food items were opened and prepared on Monday 07/12. EHS allowed PIC to back date product. No other date marking issues were observed during inspection. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed tomato salsa dated 07/06 stored in reach-in cooler exceeding maximum hold of 7-days. CDI-PIC voluntarily discarded product. TCS foods shall only be held for a maximum time of 7-days. REPEAT

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee personal medication (pills) stored above prep table in kitchen area. CDI-Employee removed medication to his vehicle.

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 EHS observed 3 metal pans of beans cooling in deep portions, stacked on top of one another, and covered in reach-in cooler not approved for cooling. CDI-PIC voluntarily discarded all items. REPEAT; see violation #18. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed cooling of at least 5 food items (rice, beans, salsas, cooked pollo, cooked steak, cooked ground beef, cooked beef, etc.) and the establishment does not have a walk-in cooler or walk-in freezer to handle the amount of food items they are cooling. EHS discussed adding a walk-in cooler to facility to assist in cooling. Verification visit no later than 07/23 to check progress on cooling methods and cooling equipment. Contact Mecklenburg County for plan review on walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of food and bottles of beverages stored directly on floor throughout kitchen.

4-205.10 Food Equipment, Certification and Classification - C Observed one tall reach-in soda cooler used to store and cool (refried beans observed cooling in unit) TCS foods. This unit shall only be used per manufacturer's specifications: "for packaged or bottled products." The second tall soda cooler on site is storing packaged or bottled products. The unit used to store TCS foods needs to be replaced with a commercial refrigerator that meets manufacturer's specifications.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris in reach-in coolers and make station. Clean all coolers and freezers to remove build up.

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 accumulation of food debris and grease on exposed flooring and walls throughout kitchen, storage areas, and warewashing area. Observed accumulation of food debris under and behind equipment on floors and walls. Increase cleaning frequency to avoid build up.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over vegetables. Observed raw chicken stored over salsa. Observed raw beef and shrimp stored over horchata in prep coolers. CDI, foods relocated for proper storage. Repeat. Signage provided for proper storage of foods while present.

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 cooling at 51 degrees from morning according to PIC at 11:06. At 11:35 temperature of beef was at 50 degrees F in deep container. Cooling parameter calculation indicated not effective method and beef transferred to shallow partially uncovered containers to rapidly cool. Repeat.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed rice hot held from previous day at 80 degrees F at hot hold unit. CDI, rice voluntarily 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 - Observed beans and caranitas prepared over the weekend not date marked in reach in cooler. CDI, foods voluntarily discarded by PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed fully cooked scrambled egg entrees on menu that had asterisk and identified on consumer advisory. Vr to ensure menu updated to ensure that only menu items idenfied with consumer advisory asterisk contain raw or undercooked animal food.

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 beef cooling in deep covered container in reach in cooler. Observed deep container of beef cooling in prep cooler from morning. CDI, items transferred to shallow uncovered containers and relocated to reach in freezer to cool.

General Comment: 4-205.10 Food Equipment, Certification and Classification - C - Use equipment according to manufacturer's specifications. Observed tall reach in soda cooler used for food storage other than "for packaged or bottled products" as data plate suggests.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat sanitizer in facility but operator did not have quat test kit. Vr to ensure proper test kit provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed supplement bottle stored over prep table.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp, raw eggs, raw beef, and raw chicken all stored over cooked foods in the 3-door reach in cooler and the coca-cola cooler. CDI-All items were properly rearranged. 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 carnitas not cool to 41F or below within 6 hours. CDI-The carnitas were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carnitas, lengua, and pesole hot holding below 135F. CDI-All items were reheated.

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 facility not properly cooling carnitas. CDI-The carnitas were discarded. Discussed using ice baths or placing in the freezer to help cool food down properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tortillas stored on the ground. CDI-The boxes were placed onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the 3-door reach in cooler and the inside of the flip top cooler. Have cleaned. REPEAT.

6-303.11 Intensity-Lighting - C Observed facility with poor lighting. It appears some lights are burned out and need replacing. Facility did install a light to allow for more lighting in the kitchen. Ensure lights are turned on in the hoodvents and that new light to ensure the facility is bright enough. REPEAT. *Zero points taken today due to improvement on lighting from last inspectin.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Did not observe hand sink being used for purpose other than handwashing, however did observe heavy food debris in hand sink in main kitchen area. CDI by instruction with PIC. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed batter powered paper towel dispenser not properly functioning at hand sink in dishwashing area. CDI- paper towels placed at hand sink.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed head of lettuce stored in direct contact with shelf in 3 door reach in cooler. CDI- exterior discarded and lettuce placed in container. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored directly over containers of soup and sauces in 3 door reach in cooler. CDI- eggs relocated to bottom shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers/pots of enchillada sauce, burrito sauce and chicken soup with out covers or wrapping. Repeat violation. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P No violation observed during the inspection however facility has very limited preparation space to maintain separation between vegetables and raw meats. Facility does not have a separate food preparation sink and uses 3 comp sink in the mornings to wash produce. Volume of produce indicates need for separate food prep sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs 42F, salsa 42F and pico de gallo 44F in flip top unit. CDI- items relocated to 3 door refrigerator.

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 beef tongue in 3 door reach in and open packages of ham and hot dogs in flipt top prep unit without dates. All items were opened or removed from freezer yesterday. CDI- items allowed to be dated with yesterdays date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of unknown chemical unlabled. CDI- contents of bottle discarded.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Facility has one 2 door freezer that is at its maximum capacity making it difficult to ensure food is stored to prevent cross contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet and/or dirty towels stored on counters and surfaces throughout.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some general cleaning needed of non-contact food surfaces throughout.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor and wall near hand sink in utensil washing area. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed facility with limited capacity. Observed cluttered storage between 3 door refrigerator and 2 door freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as speakers, purse and unopened bottled beverages stored on prep tabel or with utensils. 6-303.11 Intensity-Lighting - C Observed additional lighting needed above food prep area near 2 door freezer.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tamales in freezer, spices under prep table and pupusa dough near microwave without wrapping. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on slicer blade, table-mounted can opener, ladles, peelers and thermometer probe stored as clean. CDI - PIC took these items to dish pit for cleaning. -1.5-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans of tomatoes stored with intact cans. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on food employee today who was cooking and plating food. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef stored above containers of ready to eat sauce and drinks in reach in cooler. CDI - Cooler rearranged with raw beef below ready to eat foods.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Rice cooling from last night still at 47F. 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 Rice cooling in deep container with tight wrapping over top. CDI - Discarded due to cooling time violation.

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. Knives stored with blades between cutting board and steam well. CDI - Knives sent to dish area for cleaning.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler door.

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 Pork carnitas cooling from last night still at 49F in center. CDI - Discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf No label on spray bottle of glass clean in dish room. CDI - Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pork carnitas cooling in pans with lids on and stacked on top of one another. CDI - Discarded due to cooling time violation. Recommended that facility cools in the reach in freezer as mush as possible.

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

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. Re-caulk back of hand sink by cook line. Points not escalated as the wall damaged mentioned in the last report has been repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water cup stored in the basin of handsink at beginning of inspection. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking at the beginning of the inspection without hair restraint. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall to the lower left of the dish pit handsink. REPEAT -1-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low light under the hood and at the handsink in the dish pit. REPEAT -1-

2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall eat in a manner so that facility food is not subject to cross-contamination. Observed plate with half eaten food stored on top of the cook stove with facility food. -1-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored over raw beef in the reach in cooler. CDI - PIC placed eggs on bottom shelf. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle of water on the prep table. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Unpackaged food shall not contact undrained ice or water. Observed small plastic bucket of lettuce in standing water. REPEAT -2- 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed exposed tortilla batter on the prep table.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on arm of food employee that was touching raw tripe while cutting. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip area exposed on long sleeves of styrofoam cups stored on the prep table. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the outsides of storage bins for utensils on the drying rack in the dish pit. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in the wall to the lower left of the dish pit handsink. -.5- REPEAT

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed no light installed over the handsink in the dish pit. -.5- 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 expired carmitas and tripe cooked on 09/05/2017 at 39F. CDI - PIC voluntarily discarded. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles labeled sanitizer. One bottle contained water and the other was unidentified. CDI - PIC voluntarily discarded unidentified spray bottle and re-labeled the bottle of water. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed front and rear doors slightly ajar at beginning of the inspection. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Foods shall not contact undrained water nor ice. Observed cut lettuce in tub of standing water in the kitchen prep unit. 3-305.14 Food Preparation - C Exposed food shall be protected from contamination. Observed the same two spatulas used to cook raw chicken and beef at the same time. Observed rice stored in grocery bag that is not food grade. -1-

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 one water damaged ceiling tile in the restroom that is absorbent. Observed hole in FRP board under handsink. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. CDI - Provide adequate lighting in all required areas of the facility. Observed no light in the reach in beverage cooler and over the handsink in the dish pit. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed water bottle and glass stored in the handsink in the kitchen at thee beginning of the inspection. CDI - PIC moved these. -2- REPEAT

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed hot dispensing ladles and spoons in place from night before. CDI - PIC sent these to 3-comp sink for cleaning. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed refried beans in the reach in cooler and other TCS foods in the prep unit and flip top without date marking. CDI - PIC educated about date marking and products date marked during the inspection. -1.5- REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed sugar scoop with handle touching food. CDI - PIC raised handle out of food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on the drying rack near the 3-comp sink. -0-

6-202.14 Toilet Rooms, Enclosed - C Toilet rooms doors shall self-close completely. Observed toilet room door not closing completely. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on top shelf of refrigeration unit toward back of building. CDI: Drink was removed and discarded by PIC.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee leaving the kitchen while prepping food and returning without a handwash. CDI: Instructed employee that hands should be washed when leaving and returning to the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a blocked handsink in the warewashing area. CDI: Items were relocated to the mop sink, freeing up area in front of handsink.

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 three foods in refrifgerators at the back of the restaurant that were not datemarked at the time of inspection. CDI: Items were allowed to be back dated because they were all prepared the day before by the PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a bottle of worchestershire sauce with no label. Label all working containers of food.

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed a dented can stored with undented cans that had been dented days before. CDI: Can was discarded voluntarily.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a few stacks of single service cups with the wrapper pulled down, exposing the lip of cup.

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Observed a hose left turned on that caused a strain on the backflow prevention device at the mop sink. Ensure that hose is turned off between uses.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged ceiling tiles in the kitchen and a part of the ceiling in warewashing area that was broken and exposed to the outside.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed shop vac and other tools in front of handsink. CDI - PIC moved these items. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on menudo. CDI - PIC date marked these with permanent marker. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ceviche on menu as Camaron, which contains raw shrimp. Either use a cooked shrimp or place consumer advisory on menu. CDI - PIC used permanent marker to correct menu during inspection. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small tubs of menudo without label. These containers are reusable. Label them with the common name of the food. -0-

3-303.12 (B) Storage or Display of Food in Contact with Water or Ice - C Observed cut lettuce in undrained ice water. CDI - PIC used drain pan with ice on top of cut lettuce, allowing the ice water to drain away from the food. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed n chair restraint on cook during the inspection. Wear effective hair restraint. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket with wiping cloths inside stored directly on the floor. Store on low shelf off the floor. -.5-

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the room with the 3-compartment sink. CDI-Person in Charge placed a new roll in the dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on the can opener, two stainless steel containers, and a utensil for the juicer. CDI-All items were properly cleaned and sanitized again. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in bottle below 50ppm. CDI-The sanitizer was remade.

h4-501.11 Maintain equipment in good repair. Observed burned out lights in the room with the 3-compartment sink, and above the coca-cola cooler. Needs replacing. Person in charge stated they are replacing all the lighting with LED lights.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the reach in cooler doors and floor. Have cleaned.

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 baseboards and walls in the kitchen in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large container of queso at 48F that did not cool properly. The queso had been prepared the day before at 2pm. CDI-The queso was disposed of. Ensure that food is properly cooled to 45F within the time frame of 6 hours.

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 multiple food items not properly date marked. The items were conks, beef, intestines, and pork. CDI-The items were all date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of queso that did not cool within the time frame of 6 hours. Use small, shallow pans and uncovered to allow for food product to properly cool within the proper time frame of 6 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers stacked in the wash room. Ensure that containers are dry before stacking. CDI-The containers were unstacked to allow for proper air-drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large box of to-go containers stored on the floor. Keep items at least 6 inches above the floor. CDI-The box was moved to the counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the inside of the cooler underneath the preparation table. Needs cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC does not a certified food protection manager.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed one small lexan of rice from yesterday at 54 degrees . CDI discarded rice.-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 beef, chicken, pork in prep unit and rice in reach in not date marked. CDI date marked products.

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 back flow prevention device in can wash damaged and in need of replacement. 10 day verification required.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. EHS left information about classes to obtain certification.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Pesticide bottle labeled for domestic use only in facility. CDI - Staff removed pesticide from facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in bucket for wiping cloths testing at 0ppm. CDI - Chlorine added; tested at 100ppm chlorine.

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. Scoop in salt bin stored with handle contacting salt. CDI - Scoop reinserted with handle up.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Knives stored with blades in gap between cutting board and steam table. Discontinue storing knives with blades in areas that are difficult to clean. Recomended intalling magnetic knife holder nearby.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site . New permit only 4 months old manager still has time to obtain certification. -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 and tongue from previous day with no date label . CDI PIC labeled both products.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice and oil containers in kitchen with no labels.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meats according to final cooking temperatures to prevent contamination. Observed raw beef stored above RTE foods inside prep cooler.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed storage on floor in kitchen area.