MESTIZO CONTEMPORARY MEXICAN CUISINE

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee attempt to cut a tomato for salad with bare hands. CDI - Employee stopped, washed hands, put on gloves, washed tomato and then cut it.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored above steak in the walk-in cooler. CDI - Items were moved to the correct order.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 45-48 degree TCS food items in the walk-in cooler. Ambient air from compressor was 46 degrees during inspection. All cooked and cooled TCS items were voluntarily discarded. Establishment will voluntarily close until a technician arrives this afternoon.

REPEAT 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a few spices stored under the medicine cabinet. CDI - Cabinet was removed from the second shelf and placed on the bottom. Points not increased due to most food products being removed from this area.

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

3-302.15 Wash fruits and vegetables prior to use. Observed an employee attempt to cut a tomato without washing it first. CDI - Employee was educated and tomato was washed.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet-stacked dishes.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer. Pepsi cooler is no longer being used for salsa.

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 chipping paint on the floor throughout the kitchen.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bottle of cleaner inside of the bar hand sink towards the end of inspection. CDI - Item was removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a few bell peppers starting to spoil. CDI - Owner voluntarily discarded these items.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a container of cauliflower from 11/7/25. CDI - Item was voluntarily discarded. Improvements in date marking from previous inspection.

REPEAT 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed food products stored under the medicine cabinet. CDI - Cabinet was placed on the bottom shelf.

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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two soiled wiping cloths stored on prep surfaces.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer. Pepsi cooler is no longer being used for salsa.

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 chipping paint on the floor throughout the kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified employee until the end of inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for the bar hand sink. CDI - Owner supplied during inspection.

10-DAY VERIFICATION REQUIRED 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction or Aquacultured letter for Salmon served cooked to order.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw beef stored above ready-to-eat products in the bottom of the prep cooler. CDI - Item was placed on bottom shelf. Improvements on storage order from previous inspection. Observed tortillas in a container with no lid in the kitchen and uncovered roasted peppers and rice in the walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 46-51 degree fish fillets and pastor on an ice bath due to ice not surrounding the pans. CDI - Items were voluntarily discarded.

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed all items in the prep cooler missing date marks. Observed cooked chicken from 10/9/25. CDI - Chicken was discarded. Date marks will now be added to all prep cooler items. Future violations will result in discarding of food.

10-DAY VERIFICATION REQUIRED 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisks for three steak items and two salmon items on the Dinner Menu.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed several medication bottles and containers stored above food and utensils throughout the kitchen. CDI - Medications were removed and placed inside of a drawer.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer inside of the small reach-in cooler. CDI - Employee placed a thermometer inside of the cooler during inspection.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw chicken stored on the floor of the walk-in cooler. Improvements made from previous inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed a cut avocado with sticker still attached.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup being used to scoop flour in the back storage closet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer and blender. Observed a Pepsi cooler used for open salsas and sour cream. Label inside of the cooler reads “This equipment is intended for the storage and display of non-potentially hazardous bottled or canned products only.”

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 chipping paint on the floor throughout the kitchen.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Shrimp stored above cactus in WIC. Raw Chicken Stored above black beans in WIC. *CDI - PIC reorganized WIC shelves to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed Lamb cooked last night before closing Chef then tightly wrapped item with foil. Item was temped above 41F, see temp chart for details. *CDI - PIC voluntarily discarded item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed Lamb- 2 containers of Pico De Gallo date marked 4/29/25. PIC states that items were not prepped on that day. Food handler that prepared item stated they made it on Tuesday which matches with PICs statement. *CDI - Food Employee claims they forgot to remove previous date mark sticker and will now do so and date mark them correctly as Tuesday 5/06/25 as day of prep. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed Lamb cooked- Lamb cooked yesterday in 4 inch pan with tightly wrapped foil over top possibly trapping hot air within food and not fully allowing item airflow. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box of Raw Chicken, Box of salmon and container of Black Beans stored directly on the floor in WIC.

*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 - Paint chipping from floor throughout kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish, pork, and shredded cheese being held above 41F in ice bath. PIC stated product placed into unit @10am. CDI: PIC added water and ice to unit and placed product in walk-in cooler for rapid cooling (39F-41F).

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 paint chipping off of floor in kitchen.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored above make table. CDI: Food employee moved beverage container.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mixed vegetables being held below 135F on stove. CDI: Food employee reheated product (>165F).

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 waste/splash/water in floor of dry storage room. PIC stated water piping leaked during morning prep and floor was not cleaned.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee preparing ready-to-eat(RTE) food without gloves upon arrival for inspection. CDI: Education provided and food employee donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer and two knives stored as clean soiled with food waste. CDI: Sent to be W/R/S.

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 diced tomatoes cooling too slowly to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided, product vented for rapid cooling, ice placed on product in make table. EHS discussed placing product into smaller portions for better cooling.

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 diced tomatoes cooling in plastic wrapped container in walk-in cooler and in make table. CDI: Education provided, product vented for rapid cooling, ice placed on product in make table. EHS discussed placing product into smaller portions for better cooling. Observed enchilada sauce cooling in covered deep plastic container in walk-in cooler. CDI: Education provided, product vented for rapid cooling. EHS discussed leaving lid off of product while cooling and placing product into smaller portions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener spike with buildup, in need of cleaning. CDI- can opener washed/rinsed/sanitized during inspection. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine registering 0ppm chlorine to begin inspection. EHS observed that large bottle hooked to machine of chlorine sanitizer was empty, no chemical pulling into dish machine. PIC stated chlorine has been ordered, should arrive in facility today. CDI- PIC set up machine with small bottle of bleach until chlorine sanitizer arrives, EHS confirmed machine is sanitizing between 50-100ppm chlorine after the temporary fix. EHS will conduct compliance visit to ensure dish machine is properly sanitizing. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink buildup on interior white baffle wall of ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle near dish machine with no label. CDI- bottle labeled as bleach.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large piece of beef that had finished thawing, sitting in stagnant water in the prep sink. CDI- meat moved to walk in cooler. EHS discussed proper thawing methods, moving product to walk in when thawing is completed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door unable to fully seal from outside, potential for pest entry.

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

4-501.11 Maintain equipment in good repair. Observed small salsa cooler not in use during inspection, plugged in and holding around 50F. Repair or remove cooler.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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 opened employee drinks stored inside of main reach in unit during inspection. Observed opened employee drink above clean dishes at dish pit. CDI- drinks moved/discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple products holding above 41F in small salad prep unit. PIC stated they have recently had temperature issues with unit, thought unit was fixed on Saturday when a technician came out to service unit. CDI- all products stored in unit for more than 4 hours voluntarily discarded, unit emptied and will be unplugged/not in use until properly holding temperature.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed fried plantains marked 11/1 and 11/7, had exceeded 7 day date marking limit. Observed crab meat marked 11/22, has exceeded 7 day limit (including date of prep/opened towards 7 day limit). CDI- products voluntarily discarded during inspection.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in cold holding unit that was malfunctioning during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed facility not properly washing avocados before cutting and making guacamole, skin of avocados still has sticker attached.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic and metal containers wet stacked on clean dish shelving above 3 compartment sink. Observed several plastic large containers stacked wet near clean dish area. Ensure air drying before stacking as clean. REPEAT.

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 facility with empty milk containers being re-used for juice drinks. CDI- milk containers removed, EHS discussed re-use of food contact surfaces with PIC.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 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 employee drinks stored on clean dish shelving. Employee drinks were in screw top bottles, stored in location that could result in contamination of clean dishes. Ensure employee drinks are stored in a designated area, handled to prevent contamination of employees hands (cup with lid/straw).

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 a plastic container filled with raw pork stored on top of a plastic container with cooked penne pasta. PIC stated this is not normal location for raw meats, believes employee was in hurry, moved from typical storage spot and did not put back. CDI- raw pork moved to adjacent shelving, no longer contamination concern. REPEAT. Note: points de-escalated, only instance of incorrect storage order observed. EHS found no other storage order issues in other units (drawers, cold holding prep units) and believes facility has a strong understanding of proper storage, just needs to ensure employees are adhering to storage rules.

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 can opener spike with buildup, in need of cleaning. CDI- can opener removed for cleaning during inspection. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with minor pink buildup on white baffle wall.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles filled with oils with no label. EHS observed that marker is fading on bottles, wiping away due to oil residue. EHS suggested a different labeling system for oil bottles, could use a color coded system to avoid labels falling off or fading away.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic and metal containers wet stacked on clean dish shelving above 3 compartment sink. Ensure air drying before stacking as clean.

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 corner underneath dish machine with buildup near floor drain, in need of cleaning.

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 cartons of eggs stored on bottom shelf of walk in cooler, directly above a container of Pico de galo that was stored on the ground in the walk in cooler. CDI- PIC removed Pico from floor, moved to shelf with other ready to eat foods. 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 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 1x container of lobster meat marked 5/22 to 5/28, had exceeded 7 day limit. Observed 1x container of roasted red peppers date marked 5/19 to 5/26, exceeded 7 day limit. CDI- products voluntarily discarded. REPEAT. Note: points de-escalated as EHS has observed significant improvement since previous inspection. EHS found that all products were properly labeled, only observed 2x containers in facility that had exceeded limit. EHS observed that a consistent date marking system is utilized by all employees, employees must discard products when limit has been exceeded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottles, used for food contact surfaces in kitchen (cutting boards, prep surfaces), around 200ppm. EHS explained that proper concentration is between 50-100ppm for chlorine sanitizer, demonstrated proper concentration on test strips. CDI- bottles diluted, made to proper concentration during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen lobster meat thawing in prep sink with running water, running water is >70F due to seasonal rise in ground water temperature. CDI- lobster meat removed to thaw in 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 1x container of Pico stored on the floor in walk in cooler. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles 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 single service/single use articles stored in covered plastic containers, stored in outside storage shed that is not sealed, exposed to environmental contamination with openings. REPEAT. Note: points left at half demerit, since previous inspection facility has attempted to seal outside storage area, has provided covered plastic containers for single-use/single-service articles. EHS explained that even with covered containers, this area cannot be used to store any food products or single-use/single-service articles.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed individual colored cutting boards (red and green) that were scored, no longer smooth and easily cleanable.

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 -Pf Observed PIC w/ food safety class certificate, but numerous priority violations; no active managerial control observed

3-101.11 Food shall be safe for consumption, unadulterated. -P Observed line prep cook use uncleaned/not sanitized thermometer to check final cook temp. CDI: EHS provided education and food was still on the grill and cooked beyond 165F for safety.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no letters of guarantee from supplier, Cisco, on site. CDI: PC placed to Cisco rep. who emailed letter during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored on top of sangria; CDI: fish removed (no observable sign of contamination observed); Observed unwashed tomatoes stored above numerous ready-to-eat items; CDI: tomatoes relocated to below these items For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bottle of pre-made quat sanitizer at 0 ppm concentration (was purchased a couple months ago according to PIC - may be ineffective due to age of product); CDI: EHS educated & assisted in making chlorine sanitizer at 100 ppm. Sanitizer was not being actively employed to sanitize during inspection, therefore 0 points assessed. For more information please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of cooked chicken & vegetables stored below cook line at temperatures <135F; CDI: items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all items in large prep/flip top unit >41F; CDI: all items voluntarily discarded except cooked chicken which was cooled to 41F in walk-in (product was placed in the unit <4hours prior to inspection) For more information please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous items prepared on 04/24 which were not date labeled; CDI: EHS allowed PIC to label these products because of the certainty of prep date 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 sauce kept past 7-day date label; CDI: items voluntarily discarded; however compliance visit will be made to ensure long-term compliance is achieved. Repeat violation For more information on date marking please visit: http://meck.co/FoodSafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer with no label (at wait station used for cleaning tables); CDI; item labeled correctly 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed medications stored above food prep line and various chemicals in back storage room stored in same container with foods; CDI: all items removed and stored away from foods

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed fish (PIC stated fish had been thawed under running water) that had not been removed from packaging; CDI: EHS provided education and fish removed from packaging

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 numerous containers of spices, oatmeal, flour without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food on the floor in walk-in and cans of tomato soup on the ground at outside storage* area. CDI: Items relocated properly. Repeat. *see also comments regarding unapproved outside storage area

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 personnel with jewelry on wrists. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep personnel with no hair restraints while preparing food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stored as clean, tightly stacked 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 food debris/splash on clean plates at prep line; observed utensils and miscellaneous items stored in containers in need of cleaning

4-903.11(A)(C) Store single-use and single-service articles 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 single service article stored in an unapproved outside storage area* exposed to environmental contamination. *See also more information regarding unapproved outside storage area in general comments section

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (D) Smooth and easily cleanable, Observed rusted bolts in ice machine; must replace w/ corrosion resistant items; also, caulking and other seaming material around sinks must be smooth/easily cleanable and constructed of corrosion-resistant materials

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed pre-made quat sanitizer in bottle, but no test kit for this type of sanitizer. CDI; Quat discarded and EHS & PIC correctly made chlorine sanitizer (test strips were available).

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 build up of grease and food debris on surfaces such as storage containers, cooking equipment, under and around fryer and prep area in need of cleaning

5-202.14 Install backflow or back siphonage prevention device between hose and faucet when allowing continual water flow/pressure w/ pistol grip hose nozzle. -P Observed this scenario as described; CDI: EHS turned water off and provided education; compliance visit will be conducted to ensure back flow prevention device is installed and or hose removed/water turned off - long term compliance achieved

6-501.12 Floors, walls, and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring and vent covers in need of cleaning particularly under equipment and in dry storage rooms.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC available at the beginning of the inspection. CDI- PIC later arrived during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no PIC with CFPM to begin the inspection. CDI- PIC with CFPM arrived during inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed mixed drink shaker stored on the basin of the handsink behind the bar area. CDI- objects moved, EHS discussed maintaining handsink access.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a few containers of prepared food (rice, chicken salad, guacamole w/ tomatoes) with no date mark. CDI- PIC identified products as prepared Saturday, stated he will not be using this batch of rice or chicken salad for this week, products voluntarily discarded. PIC placed date on guacamole. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several products improperly labeled or that had exceeded 7 day date marking limit. EHS observed inconsistent date marking during inspection, some products labeled with date of prep, some labeled with date of expiration and some labels that included both dates. EHS observed shredded chicken marked 2-24 to 3-8, EHS discussed marking products for 7 days, including the first day of opening/prep towards limit. EHS observed enchilada sauce labeled 2-20 to 2-28, another sauce marked 3-1 to 3-9. EHS observed a container of crab Queso dip marked 1-9 to 1-18, PIC was unsure if this label was correct or not, voluntarily discarded Queso dip. CDI- labels changed during inspection, EHS discussed date marking system with PIC and employees, emphasized importance of using a consistent system and followed by each employee responsible for marking products. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a container of Pico stored on the ground below shelving in the walk in cooler.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avacados with sticker on outside of skin. Inner portion of halved avocado's is contacting the outsides of others with sticker on, has not been properly washed with sticker on skin.

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 reach in portion of salad prep top unit that was dirty, food debris and liquid on bottom shelf accumulating.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed unopened employee drinks stored in reach in unit next to retail food items. Designate a specific area for employee food/clothing/possessions, away from retail items.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed large plastic containers of cauliflower soup and queso dip holding above 41F in walk in cooler, see temperature chart. Through conversation with PIC, products were cooked last night around 8pm, products never properly cooled overnight. CDI- cauliflower soup and queso dip were voluntarily discarded during inspection. EHS and employees discussed cooling parameters and methods that are used.

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. Observed a few products with no date label during inspection, including a potato based filling for flautas, cream cheese/cooked pork mix and salsa in the reach in unit. PIC stated that products were cooked yesterday. CDI- products were properly labeled during inspection. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed facility using 2 different date marking systems. Facility is marking some products with the date of expiration, while some employees are marking products with date cooked/prepped. Observed a few containers marked "12-8" that PIC identified as made yesterday. EHS explained that first day of prep counts towards 7 day limit, these products made on 12-1 should be marked 12-1 to 12-7. CDI- date labels changed during inspection. EHS suggested that facility marks products with both the date cooked/prepped and date that product will expire, to avoid any further confusion.

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. Observed cauliflower soup and queso dip stored in large volume plastic containers in the walk in cooler. Products were thickly packed into large volume plastic containers. Through conversation with PIC, products were placed in walk in cooler with lid tightly covering products before products had cooled to 41F or below. PIC was aware of proper cooling methods including using an ice bath with active stirring, PIC stated he will look into purchasing ice wands to help facilitate proper cooling. CDI- products that were improperly cooled were voluntarily discarded, EHS spoke with PIC and employees about proper cooling methods. PIC stated that facility will utilize ice baths with active stirring and will use smaller portion sizes for cooling in the future.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to outside propped open during inspection. Ensure door stays tightly closed to protect outer openings from insect or rodent entry. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep surfaces during inspection. Ensure wet wiping cloths are stored in sanitizer between uses.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bus tubs and metal containers on the clean dish shelving wet stacked together. Ensure equipment and utensils are air dried before stacking together. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets on the bottom of walk in cooler door ripping and peeling from frame. PIC stated that the repair man is scheduled to come today to replace gaskets.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw filet mignon stored above ready to eat salsas and sauces on shelf in walk in cooler. Observed raw scallops and raw shrimp stored above ready to eat food in the walk in cooler. Observed raw beef stored in back row of cold holding drawers, behind raw scallops. Storage order has potential to contaminate scallops when handling raw beef. CDI- all raw foods moved below ready to eat foods in walk in cooler. Storage order of drawers corrected, beef in front of scallops.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods holding above 41F in walk in cooler, see temperature chart and product disposition form. At beginning of inspection, ambient air temperature in walk in cooler was around 48F. Through discussion with the PIC and head chef, walk in cooler was just serviced on Tuesday evening, PIC stated technician added more Freon during service on Tuesday. PIC was able to turn down dial in walk in cooler and unit began to drop in temperature, dial was set above 41F and was turned down to around 36F. Within 30 minutes, ambient temperature in walk in had dropped from 48F to 37F after adjusting dial. TCS foods in walk in cooler were voluntarily discarded, see product disposition form. VR by 8-22-21 to ensure walk in cooler is holding temperature.

7-201.11 Store toxic materials to avoid contamination. -P Observed toilet cleaner and glass cleaner bottles stored on lid on top of large plastic container of chips. CDI- cleaners moved.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open at beginning of inspection. PIC stated they had a delivery this morning and door was briefly propped for incoming delivery. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the kitchen during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of bus tubs wet stacked. Observed metal and plastic pans above dish pit wet stacked. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on walk in cooler with significant black buildup, ensure more frequent cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up in clean dishes in the clean dish area. CDI. PIC removed to be rewashed. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed lobster, slaw, potatoes from previous days in the RI without date marks on them. CDI. PIC date marked. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed.

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 on kitchen ceilings. Needs to be cleaned.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulb out in the kitchen hood. Needs to be replaced. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cell phone stored directly in a dish in the clean dishes area. CDI. PIC removed and rewashed the dish.

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 cheese and tomatoes in the WI, Pork, cooked seafood mixed in RI cold holding without date marks on them. CDI. PIC indicated that they were prepared yesterday and date marked.

3-501.13 Use approved thawing methods. Observed beef thawing in the prep sink with no running water on it. CDI. PIC open running water on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice and beans stored directly under the dish washing sink. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food in the kitchen with no hair cover. Employees wore one.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employees drink stored directly in same place as customer food. CDI. PIC removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed metal pan of cooked pork at 45F covered tightly with plastic wrap and plastic container, with tight fitting lid, of house made guacamole at 47F. PIC stated that the pork was made the day prior but pan is removed from refrigeration for pork to be portioned and reheated on the griddle. House made guacamole was made before lunch service on day of inspection. CDI - Both items had lids or plastic wrap removed to rapidly cool to 41F or lower. -REPEAT- -0.5 points-

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 container of dressing at salad station. -REPEAT- -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in bar area around hand wash sink area. -0 points-

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 scoops stored improperly in containers of rice and beans. CDI - Scoops were repositioned so that scoop handles do not make contact with food. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food residues, oil, and debris on dish machine, flip top cooler lids, and sanitizer bottles. Recommend more frequent and thorough cleaning. -REPEAT- -0.5 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above fruit, raw fish on container of salsa and asparagus stored in container of raw steak. CDI: items re-arranged properly and asparagus voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs with a date label not to exceed 7 days; day 1 is the day of prep or opening of package. Pf Observed all items dated incorrectly: discard dates exceed 7 days. CDI: All items were re-labeled properly, after determining day of prep or opening.

3-501.15 Cooling Methods - Properly cool cooked foods (pasta) in the walk-in - Pf Observed cooked pasta left at prep sink (according to chef, after ice and rinse) at 65F. CDI: item placed in walk-in, uncovered for remaining cooling process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observd spices and oils, at prep area, without labels. CDI: items labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed containers of food stored on the floor in walk-in, bottled beverages stored under the bar hand sink drain line, on the floor, and potatoes stored on a folded blanket. CDI: all items were relocated above the floor, on crates; folded blanket removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet equipment tightly stacked. CDI: Items pulled apart for drying.

4-302.14 Provide "quat" sanitizer test strips when using "quat" sanitizer, or use chlorine sanitizer (test strips available for chlorine sanitizer) - PF Observed bottles of manufacturer pre-,made sanitizer but no test kit for it. Return verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed under and around equipment such as frier to remove build-up.

6-501.13 General cleaning needed for flooring under and behind equipment.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash and turn faucet off with bare hands. CDI - Hands were rewashed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready-to-eat food in walk in cooler. CDI - Employees reorganized to correct storage order.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed queso cooled from previous day at 51F. Queso did not meet cooling parameters. CDI - Employee discarded queso. Observed chile relleno cooling in prep cooling; employee stated they worked with chile rellanos within the past hour. Chile rellanos did not meeting cooling parameters; see temp. chart CDI - Uncovered and placed in walk in to cool rapidly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding in reach in unit at 98F. Employee stated it was within the hour, so chicken was reheated. Chicken was observed to be holding at 122F after reheat. CDI - Chicken was discarded. Observed fajita veggies holding at 110F on counter at grill. CDI - Employee reheated fajita veggies to 165F or above and placed in hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, meatball, and queso holding on ice above 45F; see temperature chart. Employee stated it was stocked around 10 am that morning. CDI - All items uncovered and placed in walk in to cool rapidly. Observed cooked steak, raw steak, flat iron beef, scallops, and raw chicken holding above 45F. Employee stated all items were held from previous day. CDI - All items discarded during inspection. Observed table salsa in prep unit cold holding at 45F. Salsa was for immediate service. CDI - Placed on temporary TPHC and any salsa left will be discarded at 2 pm. Observed fruit flavors cooked in house cold holding at 60F at bar. CDI - Placed on temporary TPHC and will use time control moving forward.

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 table salsa date marked for 5/19. PIC stated table salsa was actually made the previous day 5/18 and label represented the day they portioned it out for service. CDI - EHS educated employees on date marking to follow the oldest date items were prepped/opened. Placed on temporary TPHC for cold holding and any salsa left will be discarded at 2 pm.

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 chile relleno cooling in prep cooling not manufactured for cooling. Chile rellanos did not meeting cooling parameters; see temp. chart CDI - Uncovered and placed in walk in to cool rapidly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over containers of ready to eat foods. CDI-relocated to proper storage order.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure (*) needed on new salmon item and remove from chicken dish on dinner menu. Provide by next inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored improperly on prep table and in coolers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above prep unit. CDI-drink put into proper location. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of 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 cooked chiles with date mark of 6/3 and a meat item with date of 6/8 both holding past 7 days. CDI-discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach under dry storage rack for clean utensils. PIC provided invoice from Ecolab with service date of 6/10/18.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor due to lack of space in small storage closets.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above prep unit. CDI-drink put into proper location.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handling tortillas with bare hands. CDI-tortillas discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items held on ice above 45F. See temperature chart. PIC stated items had been on out on ice less than 4 hours. CDI-all items placed into walk in cooler uncovered to rapidly chill. If using ice bath, ensure ice surrounds items completely and temperature is measured at 45F and below at all times. )

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 peppers and sauce cooling at room temperature and below 135F. Active cooling must take place once below 135F. Items met cooling parameters according to PIC. CDI-items placed uncovered into walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Side door of facility propped open during entire inspection. Screen provided for second entryway into facility. EHS suggested placing screen at first door way to deter pests from entering during opening of walk in cooler door and inside dry storage.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC Alicia Ramirez provided certificate for Food Safety Manager. However multiple risk factors observed to be out of compliance during today's inspection. PIC and head chef Mr. Juan were able to advise as to regulations for risk factors, but when correction was required to be explained to employee's performing tasks, there was observable difficulty in implementing and adhering to corrections such as hand washing, utensil washing, cooling foods, glove changing. See other items marked on grade sheet for further details. CDI-PIC was advised to devise and implement further training for employees to ensure that knowledge of Food Code regulations are being shared/ passed to employee's completing the tasks. (0pts)

2-301.14 Wash hands before donning gloves and between gloves uses. -P. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Employee's observed wearing gloves and working in designated stations during some the inspection today. However, no employee's observed removing gloves at any point and washing hands during and/ or after completing multiple food preparation tasks such as preparation of produce, taking containers to dish area, going to walk in unit. Discussed handwashing requirements for employee's with PIC. PIC advised that employee's are to remove gloves throughout shift to wash hands. CDI- verbal correction to advise that employee's not wear gloves during entire shift and not wash hands. (0pts)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Employee observed wetting wiping cloth in the handwashing sink. CDI- PIC was advised of occurrence; PIC verbally corrected employee.

3-202.11 Temperature - P,PF. Ensure that foods that are required to be maintained under temperature control be received at 41F or below (shell eggs may be received at 45F or below). Chef Juan advised that deliver of foods just received at start of inspection. Raw beef checked and found to be at 43F. All items had been sitting in delivery area for 15 minutes prior to checking. CDI- Chef began immediately putting those foods away as delivery personnel had already left. Ensure temperatures are checked when received for delivery. (0pts)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Multiple employees observed to be completing multiple food preparation tasks with ready to eat foods, also handling soiled utensils; washing soiled utensils, touching various equipment during preparation. No gloves changes observed to be completed. CDI- Verbal correction as to requirement and absolute requirement to remove gloves and wash hands to prevent possible contamination when touching ready to eat foods.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentration. Employee rinsing out used containers at pre-wash/ utensil washing area, then drying then to put away. More than six plates stored as clean with dried residue on them. PIC advised that they found dish machine to not be operating this morning. Employee observed using scrubber to clean soiled in center compartment of 3 comp sink, then placing on one side of drain board as clean. When asked about proper wash, rinse, sanitize; more than two employee's were unable to set up 3 compartment sink correctly to manually wash soiled utensils, and no sanitizer observed to be in dishes being sanitized. CDI- Extensive explanation and demonstration as to wash, rinse, sanitize of utensils completed by inspector for employee's, Chef, and PIC. Chef Juan was able to go to provide concentrate bottle of Quat sanitizer. Inspector checked multiple times during inspection and write up to ensure that utensil washing was being completed correctly. CDI- repair personnel was able to arrive prior to completion of inspection to complete repair of low temperature dish machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Opened container of gallon milk; advised to have been opened on Sunday 5/21; cooked pablano peppers; advised to have been prepared as of 5/21, and container of pico; advised to have been also prepared on 5/21 not marked per rule requirement. CDI- Chef was allowed to date all. 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. House made mole sauce with prep date of 4/20/17 in walk in cooler. Both Chef Juan and PIC advised that employee definitely dated incorrectly. CDI- Chef voluntarily discarded. Chef was advised to ensure of correct dating of food items. (0pts)

7-201.11 Store toxic materials to avoid contamination. -P. Spray bottle of cleaner stored on drain board of prep sink. CDI- storage corrected.

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. Per advisement of Chef and PIC squash flowers and poblano peppers being cooled after use and/ or putting into pans. Intervention was required to ensure rapid cooling as temperature for both items actually increased during cooling in the prep cooler unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple in use squeeze bottles of oils, waters, sauces and dry seasonings at line not labeled. CDI- PIC had all labeled. (0pts)

6-202.13 Properly locate mechanical insect control devices. One sticky fly strip observed to be hanging directly over steam wells, sandwich press equipment on expo side of prep line. No items in use at the time. CDI- PIC had removed and placed in new location at entry. 6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Side door of facility propped open while personnel power washing side patio, rear door propped open while receiving delivery. No fly fan or other device observed to be in use to deter pest; fly observed in food preparation area. CDI- Doors closed. Provide pest deterrent at doors such as air curtain and/ or screen door should these tasks need to be completed during active food preparation and/ or service. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One large container of tortillas stored on the floor at the fryer while employee preparing them. CDI- container storage was corrected. Other items stored correctly (deliver items were being put away). REPEAT. Large ice bin at front used to dispense ice for beverage not being actively used uncovered. CDI- covered.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees observed wearing watches and bracelets during active food preparation. Employee dispensing ice from large ice bin. Employee had on nail polish, but no gloves. Employee preparing foods without hair restraint at start of inspection. CDI- Jewelry/ watches removed; employee put on gloves (0pts)

3-302.15 Wash fruits and vegetables prior to use. Produce "rinsed" at pre-wash of dish machine prior to being used. CDI- Verbal correction to properly wash at designated sink prior to use.

4-502.11(A) Maintain utensils in good repair. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Heavily damaged/ scarred cutting boards; damaged gaskets. Replace all. (0pts)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Facility dish machine not operational; PIC advised that repair person had been called to complete repair. PIC and Chef advised that 3 comp sink was going to be used to washed soiled utensils. Chef only able to provide test strips for chlorine sanitizing dish machine; but provided Quat sanitizer to be used at 3 comp sink. PIC and Chef advised that they would go purchase Quat test strips for sanitizer. Inspector checked sanitizer at 3 comp sink, and testing at approved concentration. CDI- Other management staff did return with container of Quat test strips. Comment: repair personnel arrived during write up of inspection and was able to repair low temperature dish machine. PIC advised that leak in roof / from light is causing short of electrical at dish machine. Repair personnel placed barrier over electrical portion of dish machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried debris in prep cooler gasket, shelving at cook line, and exterior of dry goods seasoning containers. CDI- PIC had some containers removed immediately for cleaning. Continue to work on cleaning. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed water bottle stored on drain board of prep sink. CDI- Storage corrected. (0pts)

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soiled dishes stored on prep sink that employee stated was left from two days prior. Do not leave soiled utensils over night or longer as it may attract pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large amount of food in containers stored on floor of walk in cooler. Observed food stored on floor in dry storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large amount of items stored on floor in closet next to back door.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Cleaning needed on floors throughout.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer not washing hands after handling soiled dishes and before handling new dishes. CDI - educated about when to wash hands; sent the dishes through dish machine to properly clean them.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any handsink. CDI - PIC printed off 4 handwashing signs for all handsinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and veggies sitting out; PIC states the product was to remain hot. CDI - educated to reheat product back up to hot holding like temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple products out of temperature in the flip top cooler. CDI - discarded products; educated food employees to prep, then cool down in walkin cooler, then once at proper temperature, store in flip top cooler. Flip top coolers are not for cooling product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. Back door of facility left open; advised to turn kitchen fan arond to face the door to prevent flies in the kitchen.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in male or female restroom. CDI-Sign provided by EHS. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container of soiled linen stored in front of handwashing sink blocking access. CDI-container relocated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory disclosure missing on lunch and dinner menus for filet mignon, chile relleno with steak on top, Texan fajitas, mix fajitas and steak listed under salads. Observed chicken asterisked on the menu as a cooked to order item. CDI- discussed menu review with operator. An asterisk will be added by hand until new menu's are printed for steak and the asterisk next to chicken will be removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in kitchen wide open. CDI-Door closed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on the drying rack.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored on food prep surface.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed back hand sink filled with soiled rags. CDI-rags removed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed just reheated refried black beans stored on steam table below 135F. CDI-beans reheated to boiling 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed roasted garlic in oil stored in container at room temperature. CDI-product discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor of dry storage. Facility does not have the means to store amount of food present. Increase number of weekly deliveries.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored above open food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of chicken at 69F on speed rack beside grill. Employee stated chicken had been brought out of walk in cooler and forgotten about on rack 20 minutes prior. CDI-item put back into walk in. Observed several items out of temperature in flip top prep unit across from the grill. See temperature chart. CDI-all items taken to walk in cooler to rapidly cool. VR on unit.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee prepping raw beef on drainboard of 3 compartment sink while other employee scrubbed soiled pans.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed sticker still present on skin of cut avocado.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinse her hands at the 3 comp sink. CDI (corrected during inspection) She was instructed to stop and wash her hands at the handsink. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed staff enter the kitchen and bar area without stopping to wash their hands. CDI by instruction to PIC (person in Charge) and staff who then washed their hands.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer available for cutting boards, prep sink in use and other surfaces. CDI sanitizer bucket filled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef short ribs 57F in the walk-in cooler with condensate on the lid. CDI Lid was removed to properly cool item which was put in cooler this morning, less then 2 hours ago.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large white plastic bins of chips stored on the floor under the 3 comp sink drainboard. CDI Bins were placed on a dish rack during inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with bracelets, rings and nail polish on. If nail poliah is worn by employees preparing food, then glove must be worn. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed some employees without hair restraints. If wait staff is preparing food then restraints should be worn

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils on the line in a pitcher of water at 105F. Utensils were sent to dish area for washing.

4-801.11 Clean Linens - C Observed bagsof clean towels stored on the floor near water heater. Store off the floor.