LAS MERAS TORTAS

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed handwashing, cooling, and hot and cold holding violations. **10 DAY VERIFICATION REQUIRED** -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed EHP that did not include restrictions and exclusions. -CDI- EHS provided copy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. -0-

2-301.12 (A),(B) (C) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel) and use a clean barrier such as a disposable paper towel when touching surfaces such as a manually operated faucet handle to avoid recontaminating hands. Observed food employee wash hands and not use a barrier to turn off the faucet. Observed food employee wash hands without using hand soap. -CDI- EHS educated food employee on using a barrier and using hand soap and both food employees rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC go outside and return to work station and begin to handle thermometer and ice for calibration without washing hands. -CDI- EHS intervened, educated PIC on when to wash and PIC washed hands. 2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee washing hands at prep sink. -CDI- EHS intervened, educated food employees on where to wash and food employee rewashed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed dish soap stored in one handsink and large cooking utensil stored in other handsink. Observed PIC about to use handsink to fill cup for thermometer calibration. -CDI- EHS educated PIC on proper use of handsink and items removed and sinks cleaned out. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over unwashed vegetables in WIC. Observed raw shelled eggs stored in container with cooked meat in lowboy cooler. -CDI- PIC corrected storage order. **REPEAT** -3- 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 cochinita (pork), beef ribs, carnitas, Milanesa, birria meat, flautas, and pineapple in WIC with no protective coverings. Observed unwrapped bread sitting on top of container lid. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed lettuce stored over washed produce in WIC. 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 food debris on dishes stored as clean. Per PIC, some items not in use. -CDI- PIC moved items to dishpit to be W/R/S. EHS educated PIC on maintaining items not in use clean or removing them from facility. -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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup on walls of ice machine. Increased and more thorough cleaning frequency recommended.

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 items prepared prior day that did not meet cooling parameters. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep cooler and WIC above 41F. Observed ambient air of prep unit at 44F and WIC at 41F. Observed cut lettuce and cut tomatoes and black beans sitting out at ambient air and raw meat defrosting in 3-comp sink and raw meat in 3-comp sink for cleaning all above 41F. Refer to temperature chart. -CDI- PIC to place items in prep unit on TPHC and moved items in WIC to WIF to cool back down. **REPAIR PERSON ARRIVED DURING INSPECTION AND STATED THAT HE LOWERED TEMPS OF WIC BUT PREP UNIT HAD TO BE REPLACED AND HE WAS GOING TO BUY A NEW ONE** **REPEAT** -3- **3 DAY VERIFICATION REQUIRED BY 8/28/26** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./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 no date marks on TCS items in prep unit, housemade tomato-based salsas in lowboys with no date mark, lengua, housemade tomato-based salsas, and milk in WIC with no date marks. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed Tylenol stored with tortilla shells. -CDI- PIC voluntarily discarded items. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut lettuce, sliced tomatoes, broths, cooked cabbage and other items prepared prior day that did not meet cooling parameters. Cut lettuce, cooked cabbage and sliced tomatoes were found in large containers densely packed, some with lids and broths were found in large containers, completely full with no active air flow. Observed cut lettuce prepared today cooling in prep unit. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items that didn’t meet cooling parameters and placed items prepared today in WIF to cool back down. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods 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 multiple items that had been removed from freezer sitting out at ambient air to defrost. Observed raw meat defrosting under running water with water at 86F. -CDI- EHS educated PIC on proper thawing methods and items placed in WIF to cool back down. -0.5-

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf- Observed thermometer -3F degrees. **10 DAY VERIFICATION REQUIRED** -0.5- For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 2 spice containers with no labels. Label. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pests on walls and on top of lowboy cooler. Recommended increased pest control. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of raw meat stored on floor. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in 0ppm chlorine sanitizer. -CDI- PIC corrected to 200ppm. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth with visible soil and debris. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed heavy residue in hot water container for in-use utensils. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed standing water and wet stacking with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed gaskets in need of repair in lowboy coolers and prep unit, gasket of lowboy freezer was taped together. Replace. 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 chips and cracks on some multiuse containers. -CDI- PIC voluntarily discard items. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves, no longer smooth and easily cleanable in need of replacement. Resurface or replace. -0-

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed 3-comp sink being used to clean meat and to thaw raw meat while dirty dishes were stored in other compartment of sink. -CDI- EHS educated PIC on ensuring sink was clean while being used as a FCS and items were removed and cleaned in prep sink and raw meat placed in WIC. EHS educated PIC on using prep sink for food preparation as prep sink was not in use at all. -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 debris/buildup on NFCS of thermometer and microwave, shelving throughout, and exterior surfaces of dry food containers. Observed interior of stove in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak beneath 3-comp sink. Repair. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug for the dumpster. **REPEAT** -0.5- 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of back door. Waste receptacles are far away from building. Observed waste stored outside of large receptacles. Ensure to maintain smaller waste receptacles in back of building or take waste to receptacles every time so that waste is not building up outside.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls in need of cleaning, especially in hard to reach areas like behind equipment. Increased and more thorough cleaning frequency recommended. -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 tile baseboard missing or coming off of wall in some areas. Repair.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open containers of raw chicken and fish stored above cooked items in the walk-in freezer. CDI - Raw products were moved to the bottom shelf.

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 spoiled lettuce in the walk-in cooler. CDI - Item was voluntarily discarded.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of beef and a container of chorizo in the walk-in cooler above 41 degrees. All other food products were below 41. Employee stated that this was due to them being left out of the cooler to prepare foods one hour before. CDI - Items were brought to the walk-in freezer to rapidly cool. Points have been reduced due to all other cold hold temperatures and equipment working properly.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chopped lettuce and vegetables attempting to cool in a very large, plastic container in the walk-in cooler. CDI - Item was brought to the walk-in freezer.

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

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

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug for the dumpster.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cellphone stored on top of spices in the back storage area.

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. Upon arrival to facility, EHS observed an open employee drink stored on prep table alongside an open container of ground corn dough (masa) during active prep. CDI - Food employee removed drink. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw fish stored on top shelving above cooked ready to eat foods in the walk-in cooler. No physical evidence of contamination observed by EHS. CDI - PIC coached and storage order corrected to prevent cross contamination. -0- 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 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed container of cooked al pastor at 47 F in the walk-in cooler. Discussion with PIC revealed that al pastor was cooked yesterday and left in the walk-in freezer to cool down overnight. Food had been pulled from the walk-in freezer recently this morning and immediately transferred in the walk-in cooler. PIC confirmed that it was not utilized to prep for today’s services. CDI - PIC voluntarily discarded food due to not achieving proper cooling time parameters. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed a variety of different cooked proteins (pork, chicken and beef) being hot held < 135 F at steam well on prep table. Many containers were not placed in the well but were found stacked on top of other food containers which were in the well. All other foods in the well with exception to one were temping > 135 F. See temperature chart. CDI. PIC reheated all food items > 165 F. Containers which were over stacked were placed inside the second steam well at the front to maintain temperatures > 135 F. -1.5- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods such as ham, hot dogs, various cheeses, chopped tomatoes cold holding in prep top cooler at temperatures above 41 F. Refer to temperature chart. Internal temperatures of prep top cooler were measured at 41 F. Discussion with PIC revealed that these foods were transferred from the WIC this morning. CDI - TCS foods removed to the walk-in freezer and rapidly cooled < 41 F during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods, prevent over filling containers by reducing the volume of foods stored in the prep top and to properly cool all room temperature prepared foods to 41 F or less prior to placing in the unit. PIC has been advised to ensure TCS foods in cold holding are 41 F or less and provided a Spanish translated copy of food safety checklist. -3- ***Facility has had two consecutive repeat violations with full point deductions due to non-compliance. Next repeat will implement a risk control plan*** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed the following TCS foods prepared yesterday with out date labels: Refried beans, beef stew and coleslaw. CDI - PIC added correct date labels to all foods. 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 milk held for resale past expiration date of 10/20/25. EHS also discovered salsas without date label and container of coleslaw in the reach-in unit with two prep dates of 10/12/25 and 10/13/25. Food handler clarified that the dates were for both the coleslaw and salsas. Discussed that TCS foods are only to be held for resale up to 7 days, 10/18/25 and 10/19/25, respectively. CDI - All expired foods voluntarily discarded by the 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.

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 inefficient cooling methods for lettuce, cooked beef stew and cooked al pastor. High volume of lettuce placed inside a large deep plastic container and kept covered, high density of cooked beef stew & al pastor discovered in deep containers. CDI - Reviewed efficient cooling methods with PIC; Lettuce separated and left uncovered, cooked beef stew transferred to the walk-in freezer and al pastor voluntarily discarded due to being inefficiently cooled overnight (see #20). Temperatures for today’s prepared foods began to decrease < 41 F after additional 30 minutes. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed cooked beans (x2 ct), cooked pork and barbacoa left to thaw on shelving unit and prep table at ambient room temperature. EHS noted cooked pork temperature elevated at 52 F when temped. Discussed approved thawing methods which include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of 70 F or less. CDI - Cooked barbacoa transferred to the walk-in freezer to rapidly cool down, remaining foods were taken to walk in cooler to thaw under refrigeration. -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of produce stored on the floor in the walk-in cooler. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp soiled wiping cloth stored on prep table next to small steam well. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and stacked metal pans with pooled water (wet stacking). CDI - All utensils were stored in a manner that facilitates air drying. -0.5-

REPEAT VIOLATION: 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 abundance of rusting, food splash, debris, and residues on shelving throughout the walk-in cooler/freezer, shelving units used for clean utensils and dry goods. Clean and maintain. -1-

REPEAT VIOLATION: 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 broken tiles in establishment with pooled water and food debris accumulated. Repair/replace tiles. -1-

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions (cell phone, keys and AirPods) stored on shelving with dry goods and on prep table with ready to eat foods. -1-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working cash register then don gloves to prepare food. CDI - Employee was stopped and asked to wash hands. Employee conducted handwash using correct handwashing procedures. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, hot dogs, shredded cheese, cotija cheese, chopped tomatoes, and tripe cold holding in flip top cooler at temperatures between 48F and 50F. Internal temperatures of flip top cooler were measured at 41F. CDI - Flip top cover was closed and TCS foods cooled during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods, to encourage air flow in the flip top cooler by reducing the volume of bread being stored in lower portion of cooler, and to properly cool all room temperature prepared foods to 41F or less prior to placing in flip top cooler. TPHC procedures were discussed with PIC and a TPHC procedural template was e-mailed. PIC has been advised to ensure TCS foods in cold holding are 41F or less. -REPEAT- -3 point- 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops in multiple dry storage bins with handles making contact with food product. CDI - All scoops were repositioned. -0.5 points-

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 abundance of food splash, debris, and residues on shelving in food prep areas. -REPEAT- 0.5 points-

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 broken tiles in establishment with pooled water. Repair/replace tiles. -REPEAT- -1 point

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on shelving with ready to eat foods. -0.5 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink stored on shelving with dry goods and ready to eat foods. CDI - Employee drinks were discarded. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in rear of kitchen. CDI - Paper towels were provided. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pastor, chorizo, and chicharron in walk in cooler cold holding at temperatures between 45F - 51F. Observed ham, hot dogs, queso, and diced tomatoes cold holding in flip top cooler holding at temperatures between 44F - 53F. CDI - Pastor, chorizo, and chicharron were all made day prior and discarded. Items in flip top cooler were moved to walk in freezer to rapidly cool to 41F or less. -REPEAT- -3 points- 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 .

3-501.18 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 barbacoa with date mark of 2/9. PIC stated that barbacoa was made day of inspection. CDI - PIC corrected date. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked beans, cooked chicken, and raw beef thawing on shelf at ambient room temperature. Approved thawing methods include thawing under refrigeration, thawing as part of the cooking process, or thawing completely submerged under running water with a temperature of 70F or less. CDI - Items were taken to walk in cooler to thaw under refrigeration. -REPEAT- -1 point-

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked metal pans with pooled water (wet stacking). CDI - Stored metal pans were stored in a manner that facilitates air drying. -REPEAT- -1 point-

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 cardboard used on shelving in establishment. CDI - Cardboard was removed. -0 points-

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.

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 broken tiles in establishment with pooled water. Repair/replace tiles. -REPEAT- -0.5 points-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.-Observed two thermometers soiled w/ food residue.-CDI-PIC was educated and thermometers were w/r/s. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed soiled knife inside a soiled metal pan. PIC expressed its only used to cut bread but knife and metal pan had food build-up and residue.-CDI-PIC r/w/s utensils. Observed a household ice cooler containing ice use for customers drinks soiled with food residue. -CDI- PIC was educated and ice was voluntairly discarded and a new method to keep ice cold was recommended. 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 . 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 tortilla presser soiled w/ food residue and plastic bag ( not food grade) found in between presser plates.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P-Observed a tabletop hot holding unit next to the entrance of the WIC with a variety of cooked foods. Foods were placed directly into this unit to reheat, then hot hold. Foods were in the unit for about 30 mins and all measured 41F or less. This unit is not designed to reheat foods rapidly (to minimum of 165F within 2 hours)-CDI- PIC was educated and food items were placed back into the WIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed a variety of different cooked proteins ( pork, chicken and beef) being hot held in a steam well next to the stove top. Food items were over stacked, and the top portions (about 1 inch of height) of all the foods measured with temperatures between 90F-122F.-CDI-PIC reheated all food items to 165, more hot water was placed inside the steam well and smaller portions were placed back into the steam well.( the excess food was placed in the WIC). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cream fresh, chipotle sauce, sliced tomato, sliced cheese( Cheddar and Swiss cheese) , hot dogs, sliced ham and shredded mozzarella cheese stored inside a flip-top (prep line) with temperatures above 41F; 4 hour parameter missed. Observed cooked Tripa and cooked potato w/ chorizo stored under the prep-line w/ temperatures above 41F. These items were kept overnight inside the cooler. -CDI-PIC was educated and all food items were voluntairly discarded. VR for 3 days. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf-Observed on the menu an asterisk missing next the word eggs (Huevos) that can be served undercooked. VR for 10 days.

3-501.13 (A), Use approved thawing methods. Under refrigeration that maintains the FOOD temperature at (41oF) or less- Pf- Observed a large plastic container of cooked black beans (that was frozen and being stored in the WIF) being thawed outside at room temperature, along with pre-packaged poblano and cheese sandwiches. PIC expressed that they needed only a small amount of black beans to use for service but will thaw out the entire container each time to only use what they need for the day.-CDI-PIC was educated and items were placed in WIC to thaw.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed several bags of pre-cooked fries stored under a large amount of melting ice that was due to leaking water from the condensation line. This water is a source of contamination for the fries.-CDI-PIC voluntairly discarded food items.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on food prep surfaces-CDI-PIC placed all sanitizer buckets in proper storage area.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in water on the steam well. The water temperature was below 135F. -CDI- PIC re-washed utensils and water temperature was increased above 135F. 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 inside a rice cooker, scoop with handle touch the food.-CDI-PIC was educated and utensil was placed upright. .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on a large amount of metals pans. -CDI- PIC was educated and pans were rewashed.

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-use and single-service articles inside a cabinet exposed to dirt, dust and food debris.

4-501.11 Maintain equipment in good repair. Observed flip-top ( prep-line ) and its reach-in cooler below with ambient temperatures of 44F. Observed in WIFreezer a large amount of ice and melting water leaking from a condenser pipe.

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 broken floor tiles w/ holes or half a tile along the facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket with a chlorine sanitizer concentration of 0ppm. CDI - PIC added chlorine and a concentration of 50ppm was achieved. -0 points- 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

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored on shelving with ready to eat foods. CDI - Medication was stored in designated storage area. -1 point-

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 covered large plastic tub of slaw cooling in walk in cooler. CDI - Plastic cover was removed and proper cooling methods were discussed with PIC. -REPEAT- -1 point- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and dry storage area. Control insects to prevent infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of chopped pineapple stored on floor of walk in freezer. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs and utensils stored on shelving. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed Styrofoam cups used as scoops for ready to eat food. Replace with durable utensil that is smooth and easily cleanable. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets broken and hanging on walk in cooler door. Observed rust on shelving in walk in cooler. -REPEAT- -1 point-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI: PIC provided soap. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back hand sink blocked by mop/mop bucket. CDI: PIC made sink accessible.

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 slaw cooling in deep plastic container in walk-in cooler. Product prepared between 8am-9am. CDI: Education provided and product placed into shallow pans for rapid cooling (<41F). Observed red sauce cooling on dish sink drain board using ambient air. CDI: PIC voluntarily discarded product.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed raw beef thawing in standing water in three compartment sink. CDI: PIC placed product under running water.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate scoring on cutting board at main make table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nopales, hot dogs, sliced ham, sliced tomatoes, and cotija cheese in flip top cooler holding at temperatures between 43F and 52F. Flip top coolers were left open near hot holding steam table. CDI - Lids were closed on flip top coolers to allow items to cool. Items cooled to or near to 41F by end of inspection. PIC has been advised to conduct frequent temperature checks and to maintain flip top cooler lids closed when not in use. -REPEAT- -3 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer at three compartment sink to be in excess of 200ppm. CDI - PIC drained sink and added water. Bleach sanitizer was measured to be at 100ppm. -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in dry storage area. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing wrist watches. 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 wearing a hair restraint. -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados stored in flip top cooler. Wash fruits and vegetables prior to use making sure to remove produce stickers and sticker residues. -0 points-

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 food prep surfaces and shelving with dry goods. Designate an area for the storage of employee food away from equipment, food, and utensils. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of shredded lettuce and flautas in walk in cooler stored without coverings or wrappings. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pastor and chorizo in walk in cooler holding at 44F. Observed cheese, lettuce, and sliced tomatoes holding between 43F and 45F in flip top cooler. CDI - Pastor and chorizo were uncovered to rapidly cool to 41F or less. Flip top lids were closed to allow items to cool. PIC has been advised to keep flip top lids closed when not in use. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 cochinita (pork) with a date mark of 4/25/2023 in walk in cooler. CDI - Item was discarded. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed container of hydrogen peroxide stored on shelving with canned tomato sauce and bottles of Tajin. CDI - Hydrogen peroxide was discarded. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on cutting board at flip top. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans on drying rack. -0 points-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use condiment cups used as scoops in dry goods. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in freezer unable to maintain freezing temperatures. Walk in freezer was maintaining food at approximately 34F. -REPEAT- -0.5 points-

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 establishment with heavy food debris, residues, and splash. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high levels of chlorine sanitizer in red sanitizer buckets- 200ppm. CDI: Education provided and food employee diluted solution- 100ppm. REPEAT VIOLATION. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender and can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. 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 refried beans being thawed in bus tub on shelf in dry storage area. Product 28F. CDI: Education provided and product covered. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed light out in vent hood.

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 gaskets on salsa reach-in cooler coiled with food waste. REPEAT VIOLATION.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed lack of Active Managerial Control(AMC) during inspection due to several critical violations and repeat violations. CDI: Education provided. REPEAT VIOLATION. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

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 employees handling to-go boxes, using the phone, handling cash, and not washing their hands before donning gloves to prepare food. CDI: Education provided. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser in poor repair/EHS unable to dispense paper towels at front hand sink. Paper towels and new battery but unit still not dispensing. CDI: Food employee able to get dispenser to work. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed clogged hand sink in back of kitchen - soiled water standing in sink causing splash and staff unable to use. PIC unable to unclog. EHS will make return visit within 10 days to verify correction. VERIFICATION REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above cilantro and lettuce in walk-in cooler. CDI: Education provided and storage order rearranged. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee beverages stored inside ice in ice machine. CDI: Education provided and food employee moved beverages. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed high levels of chlorine sanitizer at three compartment sink and in red sanitizer buckets- 200+ppm. CDI: Education provided and food employee diluted solution- 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed several plastic insert pans stored as clean soiled with stickers/sticker residue. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on white catch plate inside ice machine.

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 raw breaded beef not meeting cooling parameters in walk-in freezer. See violation #33 and temp chart for details. CDI: PIC cooked product and started cooling process over. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken not meeting cooling parameters in walk-in freezer. See violation #33 and temp chart for details. CDI: PIC removed lid from product for more rapid cooling. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and cheesy peppers being held below 135F in front counter steam well/heat lamp. See temp chart for details. PIC stated product prepared between 9am-10am. CDI: PIC rapidly reheated product(166F, 171F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs being held above 41F in flip top portion of make table. PIC sated product placed into unit between 7am-8am. CDI: PIC covered product with ice bags(40F). REPEAT VIOLATION.

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 several TCS foods being held in bulk containers in walk-in cooler with no date labels(beans, beef, lettuce, salsa, slaw, tomatoes). CDI: Education provided and food employee labeled. **FAILURE TO DATE LABEL CAN RESULT IN FOOD EBING DISCARDED AT NEXT 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 raw breaded beef and cooked chicken cooling in plastic bus tubs covered with lids in walk-in freezer. CDI: Education provided, beef sent to be cooked, and chicken lid removed and product stirred for more rapid cooling. 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 chicken being prepared in bus tubs stored directly on top of trash can. CDI: Education provided and product moved to prep table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on prep surfaces and on top of bulk flour container. CDI: Education provided and food employee moved sanitizer towels to sanitizer buckets.

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 throughout facility soiled with food waste(dry storage, dish storage, walk-in cooler). Observed gaskets throughout facility soiled with food waste(make table, reach in cooler, walk-in cooler). Observed outside of ice machine soiled with food waste and sticker/white covering. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed clogged hand sink in back of kitchen.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can at front hand sink. CDI: Food employee provided trash can.

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 splash on walls around small prep table next to walk-in cooler. REPEAT VIOLATION.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC Marta Barrera not following all duties of the PIC such as monitoring cooling, checking food temps with her thermometer and ensuring employees are trained to do the same.

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 certified PIC on site during inspection.

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 employees handling food boxes that were delivered, using the phone and taking trash and boxes outside and not washing their hands upon coming back inside or before donning gloves and changing tasks to food preparation. CDI by instruction and reminding PIC to ensure employees wash their hands.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed torta bread roll directly on the prep cooler wire shelf and an employee bottle of water in the ice machine. CDI by disposing of the bread, the water bottle and ice in the area the bottle touched.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 - 5 gallon containers of salsa verde at 74 F that was prepared yesterday and was not properly cooled. Also observed a 4-6 inch deep pan with Cochinata - pork at 54 F in the center of the pan. Pork was cooked yesterday and was not properly cooled. CDI by discarding all 3 items and showing PIC the cooling handout on the wall and to follow these approved methods.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed steak 125F and refried beans 129F in the front steam table. CDI by reheating the steak to 167F and beans to 171F. Facility opens at 6am and PIC said they reheat on the griddle or the two burners.

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 deli ham and sliced cheese in between 42 and 45 in the top of the flip top 3 door prep cooler. VR required in 3 days to have cooler service and cleaned. Behind front panel the coils were clogged with greasy debris, condensation noted on the bottom of the cooler and the unit need to be cleaned and serviced. Ham, cheese and any other items above 41 were pulled and put on ice.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . See number 20 for items improperly cooled and discarded. CDI Discussed following the cooling procedures posted on the wall. Facility is trying to cool too much in one container and not cooling in smaller batches or monitoring cooling temperatures.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 4 sealed beef packages thawing in the 3 comp sink with dirty dishes on the other end while the prep sink was empty. CDI by moving the beef to thaw under running water in the prep sink.

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 wire racks in walk-in cooler (WIC) in need of cleaning or replacing if they can’t be cleaned. Facility should use green epoxy wire racks in the WIC. Observed dust, grease build up on the front of the prep cooler that needs to be serviced. Facility had just received a delivery and some areas were blocked by boxes, but more detailed cleaning is needed. Cooking equipment has grease and build up on the sides and gas lines behind equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened and oil containers and ground around it in need of cleaning.

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 more detailed cleaning needed on walls and floors under and behind equipment, tables and shelves where build up and debris are present.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone, hand bags and clothing on top of the ice machine and mixed in on dry storage racks with food items and utensils. Facility is small with limited storage for 4-6 employees working.

General Comment: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. Provided handout to PIC. For more information please visit: http://meck.co/FoodSafety CDI - Provided the PIC with poster. Ensure this is posted and educate and discuss with you employees.

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 cooked pork at the prep table. -REPEAT- CDI - PIC rearranged the foods. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken at the front service hot holding at 116F. CDI - PIC reheated the chicken to 165F.

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 salad in the reach in cooler prepped yesterday and not date marked. CDI - PIC date marked the product.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed bread stored directly on the cooler shelf. CDI - Bread was placed back into the package.

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 ice scoop handle in the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stored in a clean container but contained water at the bottom of the container. Allow all clean equipment and utensils to air dry before storing.

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 gaskets on all refrigeration units in need of cleaning, accumulating food debris.

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 walls throughout and behind equipment in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and personal belongings, purses and jackets stored on dry food shelving.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf Observed PIC unable to demonstrate knowledge of Food Code by inability to answer food safety related questions pertinent to facilities operation or priority items out of compliance during inspection. Observed the following priority items during my inspection: cooling practices, cold holding, storage of raw and ready to eat. Provided eduction and handout of new Food code summary to the PIC.

General Comment: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for these types of events. Provided handout to PIC. For more information please visit: http://meck.co/FoodSafety

2-301.15 Only wash hands in handwashing sink.-PF When asked about hand washing and how they washed their hands, food handler used the food prep sink. CDI - Discussed and explained with the PIC that the handsink is the only place to wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Procedures were unable to be followed due to no soap provided. CDI - PIC obtained soap.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the handsink. The handsoap dispenser was broken. CDI - PIC

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored above ready to eat cooked beef and chicken in the walk in cooler. -REPEAT- CDI - Since the ready to eat foods were voluntarily discarded. For more information on food storage order please visit: http://meck.co/FoodSafety

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 cooked chicken, beans and cooked beef in the walk in cooler cooling from yesterday above 41F (see temperature chart), therefore did not meet cooling parameters. CDI - PIC voluntarily discarded the food. For more information on proper cooling procedures 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 cabbage slaw in the reach in cooler not date marked, prepped yesterday. CDI - Food handler date marked For more information on date marking please visit: http://meck.co/FoodSafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked beef, cooked chicken, cooked beans cooling from the day before in large deep pans, temped above 41F. Did not meet cooling parameters. Discussed with the PIC the proper process for cooling. CDI - foods were voluntarily discarded. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep cooler heavily scratched and scored. Replace.

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 gaskets on all refrigeration units in need of cleaning, accumulating food debris.

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 walls throughout and behind equipment in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and personal belongings, purses and jackets stored on dry food shelving.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and raw pork stored over RTE foods in the WIC. CDI-EHS and PIC had discussion again about storage order and EHS left a chart on how to do it properly. Moved fish and pork to the bottom shelf. Observed raw beef stacked to high and tomatoes stacked to high, both in the prep unit, touching. CDI-PIC discarded the top part of the tomatoes and removed some of the beef and put back in the WIC.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build-up inside on the top.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green peppers and onions, 2 containers of beef, 1 container of chicken all below 135F. Th beef and chicken were in a hotwell in the back, the green peppers were in the front. PIC said they heat them up on the grill before they set them in the hotwell. Peppers and onions are double stacked with hot water below it. CDI-PIC properly reheated all items, they were made this morning around 9am

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the dining room.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mango and potatoes stored on the floor in the kitchen. CDI-PIC moved both items to a shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a small pan of chicken above beef. Did not see any other sotrage order violations. This is an improvement from last inspections. CDI-PIC moved chicken to the bottom shelf and EHS explained storage order again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales below 135F in the hot well in the front. PIC said these are gone during lunch. They do not keep an food from hotwell after lunch service. EHS watched and they used temporary time for these.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obsevred salsa sitting in an igloo cooler at 61F. PIC said they keep it there during lunch and sometimes they use ice. Observed cooked peppers and onions sitting in the top of the prep unit at 100F. Observed it put it in a reach in. CDI-Explained all food either needs to be hot or cold, not sitting out of temperature on a counter. EHS explained prep unit is not for cooling but for cold holding. PIC moved salsa to the WIC to cool and will put salsa into a metal container with lots of ice next time. Onions and peppers were reheated to 168F and left on the grill to HH. VR REQUIRED 1/10/2021 PIC did not sign due to Covid protocols.

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 datemarks on food in the WIC or in the prep units. PIC said it was all made yesterday or the 29th. CDI-Food employee DM. VR REQUIRED 1/10/2021.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa sitting in an igloo cooler at 61F. PIC said they keep it there during lunch and sometimes they use ice. Observed cooked peppers and onions sitting in the top of the prep unit at 100F. Observed it put it in a reach in. CDI-Explained all food either needs to be hot or cold, not sitting out of temperature on a counter. EHS explained prep unit is not for cooling but for cold holding. PIC moved salsa to the WIC to cool and will put salsa into a metal container with lots of ice next time. Onions and peppers were reheated to 168F and left on the grill to HH.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no working thermometer onsite during inspection, battery was dead. VR REQUIRED 1/10/2021.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bread sitting in plastic bags in a plastic container in the WIC. Container had mold growing in the bottom. CDI-PIC took container to be wash/rinsed/sanitized.

4-501.11 Maintain equipment in good repair. Observed drain stopper broken and the employees using an inflated glove for drain stopping. Observed two vent fan panels on prep units loose. Ice machine lid is loose.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one CFPM on site during inspection. They have a new manager which is in the learning process.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw flattened chicken stored over RTE rice. CDI-Chicken was voluntarily discarded due to temp. violation. REPEAT.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Obserevd moldly peache, tomatoes and carrots in the WIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef, pork, chicken all in metal containers in a steamwell, all below 135F. PIC explained they reheat them on the grill first then place them in the hotwell. It appeared the steam well was not turned up enough. EHS temped food in the front buffet hot well, fish and plantains were out of temp. PIC explained they turned off heat because they were about to discard that food and start fresh in for lunch. CDI-PIC voluntarily discarded due to food being there longer than 2 hours, and explained if they are still serving food it needs to remain in temp. REPEAT. PIC did not sign due to Covid protocols

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC holding food at 44F and WIC at 48F ambient air. PIC explained they had a delivery right before EHS walked in, EHS temped again and it was 48F after 1 hr. CDI-PIC voluntarily closed and called maintenance, they came out while EHS was on site. Maintenance explained they added frion and turned temperature down. Should go down to temp in an hr or two. PIC voluntarily discarded all food that was made from previous days, anything made today they were able to keep.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 5 gallon buckets with salsa cooling in the WIC at 49F. Observed a large portion of rice at 155F. . REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3-4 bins of dry goods with no or an unclear label. . REPEAT.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit and WIC shelves in need of cleaning. 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 corners around prep units, drains and floor tiles in need of cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at oe of the handsinks, other handsink was 10ft away. CDI-PIC added handsoap.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steaks, flattened out with breading stored above RTE cooked foods. CDI-PIC moved steaks to a raw section.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine had black build-up on the top of the lid.

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 chopped beef cooked, stored on a shelf to cool. Beef was at 130F at 1:20, at 2:05 beef was at 127F. Moved 3F/45mins, not an approved cooling rate. CDI-PIC moved product to the WIC to cool down. VR required 1/17/2019.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked eggs and hotdogs on Hotline but not in the hot well. Temp was 89F, Fish on hot line was 107F. PIC explained they hold it for 3hrs or so. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed between 10-12 large plastic containers of food including cabbage, lettuce, cooked chicken, beef, pork, salsa items all above 41F all made last night or the night before, most were covered. CDI-PIC voluntarily discarded. Will try to add space in freezer to allow for more rapid cooling. VR required 1/17/2019.

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 prep line with no datemarks, PIC explaiend they hold food there more than one day, and had no corresponding dates in the WIC. CDI-PIC datemarked. VR required 1/17/2019.

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 Observed bleach in 3-comp to strong and started to bleach out strip.

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 between 10-12 large plastic containers of food including cabbage, lettuce, cooked chicken, beef, pork, salsa items all above 41F all made last night or the night before, most were covered. CDI-PIC voluntarily discarded. Will try to add space in freezer to allow for more rapid cooling. VR required 1/17/2019.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 6 containers of flour, cornmeal and other dry items with no labels.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in dish drying area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go containers sitting on shelf with no coverings and exposed to the public.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in WIC with heavy food build-up, was hanging off shelf and hanging into food. NEEDS CLEANING.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken and raw bacon stored on top of cooked steak in the walk in cooler. CDI - items were rearranged correctly. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several items stored uncovered in the walk in cooler (items were not in the cooling process).

Repeat violation 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed a container of rice in the walk in cooler at 117F at 1:50 PM. PIC stated it was placed in the walk in cooler after cooking at 11 AM. CDI - rice was discarded; explained proper cooling time/temperature requirements.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ham, hot dogs, cheese and lettuce above 41F. CDI - items were placed in the walk in cooler to cool; see temperature chart.

Repeat violation 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 steak cooling on the shelf beside the walk in cooler. CDI - the container was moved to the walk in cooler to cool.

Repeat violation 3-501.13 Use approved thawing methods. - Observed chicharron thawing on a shelf under the grill. CDI - explained proper thawing methods; item was placed in the prep sink to thaw under cold running water.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies present in the kitchen. Ensure all doors stay closed to prevent entry.

General comment 3-307.11 Protect food from contamination sources not specifically noted by code. - Observed the walk in cooler fan leaking on a box of queso fresco. CDI - a bucket was placed under the fan to catch the water until the leak can be repaired.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and on the outside of equipment.

3-304.15 (A) Gloves, Use Limitation - P Observed employee handle raw Milanese beef with his gloved hand, drop it in the fryer and continue to work without changing his gloves and washing his hands. CDI (corrected during inspection) He started to handle other food and utensil and was stopped so he could change gloves and wash hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a large pan of shredded chicken and a pan of ground beef not properly cooling in the WIC. Ground beef was sitting out upon arrival. Items were cooked within the last two hours. CDI by splitting the pan of chicken and placing both items in the walk-in freezer to cool. 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 a pan of Papusa pork mix which is very dense not cooling properly after Papusas were made. See #31 for cooling methods. CDI by placing papusa mix in the freezer. Repeat, half points taken since WIC was not working correctly last inspection. Hand out provided.

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 pans of refried beans and rice not dated. CDI by discarding items. Repeat

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling violations, see #18. Facility need to use shallow pans no more than 2 inches deep to cool food. Also food need to be monitored and stirred. This is the PIC's (person in charge) responsibility to ensure food is cooled properly.

3-501.13 Use approved thawing methods. Observed vacuum sealed beef loins thawing in the 3 comp sink not under running water. CDI by moving the beef to the prep sink after removing the dishes from the prep sink, and turning on the water. Also not frozen breaded Milanese beef thawing on the prep table. Item was still frozen and moved to the WIC.

4-501.11 Maintain equipment in good repair. Observed a number of rusted racks in walk in cooler needing replacing soon. Green coated racks should be used in the WIC. Also remove small unused Anvil oven above the fryers on the half wall. It is used for storage.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above cooked meats in walk in cooler. CDI- All TCS foods voluntarily disposed of due to temperature of walk in cooler. .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked foods in process of cooling in walk in cooler that will not be able to cool as walk in cooler no cooling holding less than 46 degrees. CDI- All TCS foods voluntarily disposed of due to temperature of walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler air temp at 46-47 degrees. Observed coils behind fan units of walk in cooler had frozen up. Gave walk in cooler 30 min. to recover and air temp from fans never fell below 46. Observed coils behind fan units had frozen over. Appears likely food has been out of temp more than 4 hrs. All TCS foods in walk in cooler observed above 45 were voluntarily disposed of by PIC and owner including but not limited to: several gallons of milk, cooked chicken, cooked pork, cooked beef, raw pork, raw beef, cheeses, cheese papusas, shell eggs, cut lettuce and cut tomatoes. (See food embargo/ disposition form). TCS Items in prep cooler determined that had been in walk in cooler also disposed, items hot holding in steam tables that had been taken from walk in cooler and reheated today were also disposed of. (Continued at bottom of inspection)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a number of foods with incorrect date markings in walk in cooler, foods had older date marks that PIC said had not been updated for date food had been prepared. CDI- All TCS foods in walk in cooler voluntarily disposed of due to temperature of walk in cooler.

4-501.11 Maintain equipment in good repair. Observed a number of rusted racks in walk in cooler needing replacing soon. GENERAL COMMENT: Item 20. Cont. 3-501.16 (A) Facility placed on E status, Immediately closed due to lack of overall refrigeration (see suspension notice). Have walk in serviced and contact health dept. before re-opening to the public. Call Anthony Coker (704) 998-9791 or if after 5 pm contact Shawn Blackmon at (704) 534-4542

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. CDI-towels provided.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cochinita not reheated properly. CDI-reheated to 165F+.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of dry goods such as sugar, salt, cinnamon, flour, etc not labeled. REPEAT.

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

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 floor of freezer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit heavily stained with gouges.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food and grease debris; gaskets, handles of equipment, top of microwave, thermometer handle, fan. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored directly above french fries. CDI products properly rearranged. REPEAT VIOLATION.

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 beef and two large containers of pork prepared in previous days in walk-in cooler above 45F. See temperature chart for temperature observations. CDI all products voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork and peppers in hot holding below 135F. See temperature chart for temperature observations. CDI products reheated above 165F. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed queso and steak in flip top cooler above 45F. See temperature chart for temperature observations. CDI product reduced in pan, portion of product out of temp placed in walk-in cooler to rapidly cool. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser not labeled. CDI bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef and two containers of pork cooling in large plastic containers. EHS recommends seperating products in to shallow metal pans and place in walk-in freezer to rapidly cool; remove product and place in walk-in cooler before product cools. Use thermometer to insure product is cooling below 45F within 6 hours of beginning of cooling process. CDI all product was voluntarily discarded. VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of dry goods such as sugar, salt, cinnamon, flour, etc not labeled.

3-304.13 Linens and Napkins, Use Limitations - C Observed tortilla mix stored with linen covering product.

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

4-501.11 Maintain equipment in good repair. Observed cabinet countertop broken all the way through top of surface beside walk-in cooler. Observed several split gaskets. 4-502.11(A) Maintain utensils in good repair. Observed multiple utensils heavily melted and in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces throughout facility collecting food and grease debris; gaskets, handles of equipment, top of microwave, thermometer handle.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over french fries. CDI-moved to bottom shelf. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed sandwich bread stored in direct contact with shelving that is not cleaned. CDI-discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4 out of 20 items held below 135F on steam table. CDI-discarded. EHS suggested using lids to retain heat and do not double pan items. Verification required.

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 handle of scoop stored down in ice. REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large amount of items stored uncovered in walk in cooler. CDI-lids provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed al pastor and chicharron hot holding below 135F in steam well. PIC stated items held in table since morning. CDI-discarded. REPEAT. Only half points taken as huge improvement noted in hot holding temperatures. Only two items out of 20+ items hot holding below 135F.

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 a large amount of items with incorrect date, some items made today were re-labeled with correct date. Other items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets without labels. CDI-labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of salsa verde cooling in deep plastic container. According to PIC, item within cooling parameter. CDI-explained to employees to break product down into thin shallow portion and cool uncovered in walk in cooler. REPEAT. Cooling poster left for employees.

3-501.13 Use approved thawing methods. Observed raw meat thawing on counter at room temperature.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer too strong in buckets.

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 handle of scoop stored down in ice. REPEAT

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

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed large amount of employee drinks stored throughout kitchen such as on shelf above prep table while employee was actively prepping food. REPEAT

2-301.14 Wash hands after activities that contaminate them.-P Did not observe any hand washing taking place. Observed employees handle soiled utensils, money from customers, and mop bucket without washing hands and beginning to prepare food. CDI-employees stopped and directed to handsink. EHS educated employees on importance of handwashing and when to wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by mop bucket. Also observed food in handsink. CDI-bucket moved.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw beef in direct contact with outside of cardboard box. Observed items such as seasonings stored in plastic to go bags that are not approved for food contact surface. CDI-all items removed.

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 salsa picante cooled from the day prior in large and deep portion at 56F. CDI-product voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on steam well below 135F. See temperature chart. Observed gauges on steam well only turned up halfway. Turn up heat on steamwells and keep items stirred frequently. CDI-all items reheated to 165F+ on grill. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product overstacked in pans in flip top cooler and above 45F. See temperature chart for details. CDI-excess product removed and discarded. REPEAT VIOLATION. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of salsa picante cooled from day prior above 45F. Product was in deep portion. Also observed items cooling on counter below 135F. According to PIC, all items within cooling parameters except salsa picante which was voluntarily discarded. CDI-explained to employees to break product down into thin shallow portion and cool uncovered in walk in cooler. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flies in facility.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf above prep table while employee was actively prepping food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over produce in walk in cooler. CDI-to proper storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed large amount of food stored uncovered in walk in cooler and under soiled shelving. CDI-covers provided.

y4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with dried food debris stored as clean. CDI-taken to be rewashed. Observed clean knives and spatula stored over soiled side of 3 compartment sink and subject to splash contamination. CDI-items removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some items stored hot below 135F on front and back steam table. See temperature chart for details. Items out for more than 4 hours voluntarily discarded, all others reheated to 165F+. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product overstacked in pans in flip top cooler and above 45F. See temperature chart for details. CDI-excess product removed and discarded. REPEAT VIOLATION.

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 stock pot of refried beans cooling at room temperature. Observed employee transfer beans to large plastic container to cool in walk in cooler. CDI-explained to employees to break product down into thin shallow portion and cool uncovered in walk in cooler.

3-501.13 Use approved thawing methods. Observed three large bus tubs of raw meat thawing at room temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food products stored on floor of kitchen, walk in cooler, freezer and next to can wash. Observed all bins for storage of dry ingredients such as beans and flour with inadequate covers that are cracked or do not cover completely and prevent pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rag stored on prep sink beside raw meat.

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 handle of scoop stored down in ice.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of single service stored on floor. Observed single service cups removed from packaging and contaminated with dried splash debris stored as clean.

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 throughout. Observed large amount of trash and food debris under shelving beside back door due to shelving not being 6 inches above floor and not easily accessible to clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee handbag and jacket stored on top of products in dry storage.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink by the air drying rack. CDI - provided facility a handwashing sign.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT VIOLATION Observed product not at proper hot holding like temperatures. Refer to temperature chart. Observed product double stacked in containers; observed mistake of not having equipment turned on. CDI - educated about not double stacking containers; turned equipment on. Temperatures are at 135F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed product overstacked in flip top cooler. CDI - educated about not overstacking product; educated about the chill line in each container and not fill product above that line. Removed excess product and stored in reach in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product cooling down in walkin cooler covered. CDI - removced lid and educated about leaving product uncovered when cooling.

4-501.11 Maintain equipment in good repair. Observed gasket torn to walkin cooler. Walkin cooler holds proper temperature.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution dirty . Advised to drain and refill with fresh water, then create a new solution.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed multiple employees recontaminating hands by bare hand contacting the sink faucets when turning off sink. CDI - educated proper handwashing procedures and to use paper towels as a clean barrier to turn faucets off.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. REPEAT VIOLATION Observed an entire container of celery that is in bad contition and looking unsafe for consumption. CDI - discarded produce.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed most product in both hot holding units not at proper temperature. CDI - educated that all product in containers need to meet proper temperatures. Advised to not overstack product. Other products were not overstacked and still out of temperature. Placed product on stove and reheated to 165F; left on stove for hot holding. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all products in flip top (except for diced tomato) out of temperature. CID - pulled product to walkin cooler to cool down. Advised to work out of walkin cooler. VR

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed carnitas in walkin cooler time/temperature criteria expired by 1 day. Product was labed for 5 days instead of 4 days. Educated about proper date marking criteria; advised to fix the label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a lot of flies in the back of the kitchen. Advised to get air cartains for doors to the premises.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. REPEAT VIOLATION. Observed bread in trash bags. Advised to stop using trash bags to store food. 4-502.11(A) Maintain utensils in good repair. Observed spatulas and knives with the handles in bad condition.

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

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash cans by handsinks.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed that PIC is certified food protection manager, but is still struggling to understand and recognize food safety. PIC and food employees are uneducated about food safety. Repeat items were not fixed from last inspection and more violations occured this inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed that during the inspection PIC did not have employee health policy; PIC and employees are uneducated about employee health policy. CDI - attached employee health policy to the email that I am sending this inspection report to; educated PIC about the importance of employee health policy.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed that employees did not wash hands before donning gloves or between glove use. CDI - instructed to wash hands and educated on when to wash hands. REPEAT VIOLATION

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed that one handsink did not have soap in the soap dispenser. CDI - PIC provided soap to the dispenser.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed carrots that were not safe to consume. The carrots were covered in black mold and were decomposing in the container they were in. CDI - discarded product.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed cooked product that was uncovered, underneath raw beef. CDI - placed product to a safe position in the walkin cooler and educated about food protection and storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple products in the walkin cooler not covered. CDI - placed covers on the products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed all equipment and utensils on the storage rack with food debris all over the equipment and utensils. CDI - advised to clean immediately; sent through 3 compartment sink. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed salsa in plastic containers sitting on the table top at room temp (refer to temp chart). REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the freezer.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. 3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer rags not stored in the sanitizer buckets. Observed that the sanitizer rags and the solution were soiled.

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

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed food in the reach in cooler stored in trash bags; unapproved source to hold food in. 4-101.19 Nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant, nonabsorbent, and smooth material. Observed non food contact surfaces, handles of utensils, scored and not easily cleanable.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility does not have test strips to test for proper chlorine concentration. VR

6-501.16 Store mops for air drying after use. Observed mops stored in dirty mop water. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris and residue on walls and floor throughout facility. Example: if paper towels for handsinks are not going to be stored in their dispensers, then the counter tops and racks that they are stored on need to be clean and free from contamination so food employees won't recontaminate hands when drying hands.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed sweaters throughout facility around food and equipment storage. Observed food not covered stored in the same container as medicine and cigarette lighter.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on site not certified in food safety training.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee put on gloves without washing hands. CDI employee educated and properly washed hands.

the 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 employees bare hand condiments / toppings for tacos, CDI food that was touched discarded and employee used gloves and / or utensils to touch RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old food / sticker debris on surfaces. CDI containers pulled and placed into dirty dish pit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked beef and tomato based mole cooling at room temp in large bulk containers measuring 120-130 F. CDI both items take to walk-in cooler and transferred into shallow pans to properly cool.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified PIC (Person in Charge) with a food protection manager's certificate. Facility has 7 months for compliance from permit issue date.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written or verbal employee health policy. CDI (corrected during inspection) An email copy was sent with inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed floor mixer blocking rear handsink. 10 VR (verification required) Remove floor mixer from facility, it was left from former pizza place operators.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed head of partially cut lettuce 48F stacked on top of prep cooler pan. Keep in a pan and keep prep cooler lid closed when not in use to help maintain temperature.

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 cooked soup and carnitas (steak) not date marked in the walk-in cooler, Items dated during inspection. Ensure all date marked items are used in 7 days.

Observed a 1/6 pan of lengua (tongue) 94F cooling on prep table upon arrival. Item was put in the bottom of the prep cooler to properly cool down. It was cooked about an hour before arrival and cooled to 63F during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed stem thermometer. 10 day VR

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove floor mixer, dough press, white dough pans in the freezer and lighted car top pizza signs which were from the pizza place operators and the slicer which is not working. 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. Observed build and debris at the floor drain under the 3 comp sink.