MURAYA

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the dishwashing area to be obstructed from use by a dirty linens bin, a squeegee, and a dust pan/broom. CDI - All items moved from in front of the handwash sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed packages of various raw beef products to be stored on a the shelf in the WIC directly above packages of mussels and raw snapper. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed a tray of portioned birria containers in the cookline lowboy across from the oven as well as the bulk supply container in the WIC to be date marked for 10/14, making today day 8. REPEAT. CDI - All birria voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid to be stored on a lower shelf at the cookline to not be labeled as to its contents. CDI - Spray bottle labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a package of butane canisters to be stored on the edge of the upper prep shelf above the prep tables adjacent to the WIC. CDI - Butane canisters moved to lower prep shelf away from food/equipment.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed ROP packages of raw mahi and raw tuna to be thawing in the cookline and sushi opentop refrigerators and were not removed from their ROP environment. Package thawing instructions state “Thaw under refrigeration; remove from package/film”. Items were not fully thawed at the time of the inspection. CDI - All ROP packages of fish were opened, removing the product from its ROP environment.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one small live crawling insect on the table beneath the cookline grill.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed the large stand mixer to be stored directly adjacent to the handwash sink across from the dry storage room. Handwash sink does not have a splash guard and subjects the stand mixer to potential splash contamination while employees use the handwash sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine to have accumulations of grime. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal bowls and plastic insert containers to be stored as clean on the clean dish racks with visible food debris on their food contact surfaces. CDI - Dishes moved to the dishwasher to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 an insert container of chopped pork belly in the cookline opentop to have a date mark of 5/31 on it, making today day 10. PIC stated that it was not from 5/31 but he was not sure of the actual date and stated that his staff must have just refilled the continuers and not changed the dates. - Observed an insert container of cut lettuce and a squirt bottle of ranch dressing in the cookline lowboys to have the date mark of 6/2, making today day 8. PIC stated that due to the facility being closed on Mondays, staff usually comes in on Tuesdays and goes through all the refrigerators to check on date marks and to replenish for the next week. Due to the facility having a private event booked at the time of the inspection the staff did not go through the cookline refrigerators as they are not opening the full kitchen or going to be using anything in the opentops today. - Observed insert containers of white rice, yellow rice, and chickpeas to all be stored in the cookline opentop/lowboy refrigerators and to not be provided with date marks of any kind. REPEAT. CDI - PIC voluntarily discarded all undated and past date items. - Observed pre-portioned plastic containers of Birria to be stored in the cookline lowboy and were not provided with a date mark of any kind. PIC stated they are from a bulk batch in the WIC where there is a pan date marked for 6/6 that is being used to hold the small plastic containers of portioned Birria. CDI - Pre-portioned plastic containers placed into another bulk metal container in the cookline lowboy and date marked 6/6 to match the batch in the WIC. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed the rice cooker used for sushi rice at the sushi station to still have un-discarded sushi rice in it despite it being labeled for 5-9pm TPHC on 6/7. CDI - PIC voluntarily discarded sushi rice.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a plastic container of chickpeas to be cooling at a rate of .05 degrees/min in the WIC. Container was observed to have a tight fitting lid on and was densely packed, not allowing for adequate air flow around the product to facilitate rapid cooling. REPEAT. CDI - Lid removed to allow for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed bulk storage bins of rice, flour and sugar in the dry storage room to not be labeled as per their contents. REPEAT. - Observed several containers of various seasonings and toppings stored throughout the cookline to not have labels as to their contents.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. - Observed multiple stacks of cleaned dishes to be wet nested on the clean dish racks.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interiors of all cookline opentops, lowboys, and refrigerated drawers to have accumulations of food debris built up. PIC stated Tuesdays are typically their cleaning day but with the private event ongoing and the cookline not being opened they didn’t have a chance to clean yet.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw steak and raw scallops in the top drawer of the grill refrigerated drawer unit, directly above insert containers of RTE pork belly and packages of buns. REPEAT. - Observed an insert container of raw beef chunks and raw scallops on the top shelf of the cookline lowboy refrigerator across from the stovetop, directly above containers of RTS Birria and Birria consume. REPEAT. *RCP to be introduced in the facility to manage the consistent storage order violations on consecutive reports* CDI - PIC rearranged the storage order of the grill drawers so that the RTE products are in the top drawers. Insert containers in the lowboy moved to bottom shelf and containers of Birria and birria consume moved to WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 an insert container of pickled squash in the cookline opentop refrigerator across from the stovetop that was not provided with a date mark. As per the PIC the item is pickled in house with a hot brine, which requires proper date marking. PIC stated that the insert container at the line was the last from the batch made on Monday. - Observed an insert container of empanadas containing RTE chicken filling in the cookline opentop refrigerator across the fryers that were not provided with a date mark. PIC stated that they are made daily but for use the next day and the ones at the cookline were prepared the day prior. CDI - PIC date marked items. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed a rice cooker of sushi rice at the sushi prep area to be held using TPHC but did not have a proper TPHC label stating a start and end time. Sushi prep employee stated that they had cooked it earlier before opening and had placed the sushi rice at the line at 4pm. REPEAT. CDI - PIC placed time stamp on sushi rice for discard at 8pm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large insert container of raw filet mignons at temperatures of 42-47F in the cookline grill refrigerated drawers. PIC stated that this was the last item the prep person had cut earlier today (approx. 4pm) and then was immediately placed into the grill drawers, which are not designed nor approved for rapid cooling. CDI - PIC relocated tray to WIF to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 the facility thawing a large frozen piece of raw beef in a compartment of the 2 compartment prep sink and was observed fully submerged under warm (80-85F), stagnant water. CDI - PIC drained warm water and beef was placed under running cold water.

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 bulk storage bins of rice, flour and sugar in the dry storage room to not be labeled as per their contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a case of lettuce heads stored beneath the storage racks in the WIC, directly on the floor.

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 the facility using a piece of absorbent cardboard to keep a cutting board from sliding at the cookline opentop refrigerator across from the stovetop. Cardboard is exposed to possible contamination from items on the cutting board and must be removed all together or replaced with a cleanable surface.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink closest to the office/WIC to have a silicone ice tray stored in its basin. CDI - Silicone ice tray removed from basin.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw chicken stored on a shelf directly above containers of raw oysters and raw fish. CDI - Chicken moved to lower shelf in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs stored behind insert containers of cooked/RTE rice in the cookline opentop refrigerator across from the stovetop. REPEAT. - Observed almost all sheet pan of raw skirt steaks stored on a rolling rack directly above a sheet pan of beef empanadas in the WIC. REPEAT. CDI - Eggs relocated to front of unit so that they cannot contaminate other RTE items. Skirt steak relocated to below beef empanadas on the speed rack. 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 almost all stacks of cleaned insert containers/pans to have sticker residue or whole stickers still on the exterior of the pans. EHS explained to PIC that it is crucial that the stickers are removed from the pans during the dishwashing process and prior to them being stacked and stored as clean. Facility must look into alternative date marking systems/date marking labels if they cannot remove the current date labels from the sheet pans. 3 day VR to observe improvements made and long term solution to the problem figured out. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of beef empanadas stored in the opentop refrigerator across from fryers at temperatures of 44-50F. PIC stated that they were placed into the unit at 4:30pm. REPEAT. Improvements noted from previous inspection. CDI - Empanadas moved to the WIC for rapid cooling. - Observed a squirt bottle of aji (yellow pepper sauce made with dairy) stored in an insert container in the cookline opentop refrigerator across from the fryers at a temperature of 47-48F. PIC stated the condiment is kept in the unit overnight. CDI - PIC voluntarily discarded aji sauce. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed the sushi rice being held on TPHC at the sushi prep area and was not labeled with its start time and discard time. CDI - PIC time stamped sushi rice for discard.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed canisters of butane fuel stored directly on the prep surfaces of the cookline. CDI - Butane relocated a lower shelf.

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf - Observed a ROP machine in the facilities back prep area and ROP packages of fresh fish in the WIC. PIC stated that they have recently started the ROP of the fish when they receive it to preserve freshness. PIC states that they receive fresh fish, break it down, and then ROP the fish to be placed into the freezer and then eventually thawed and used on the cookline. 3 packages of raw salmon, 2 packages of raw halibut, and 2 packages of raw tuna were found to in the WIC that were ROP’ed earlier today. PIC was unaware of an approval process that is necessary for conducting specialized processes. All ROP’ed fish were immediately removed from service and PIC agreed to not use the machine going forward until an approved HACCP plan was obtained. 3 day VR to be conducted to ensure facility does not continue to use ROP machine.

3-302.15 Wash fruits and vegetables prior to use. - Observed an insert tray of ready to use/washed avocados in the cookline opentop refrigerator across from the stovetop with stickers still on the outside. REPEAT. CDI - PIC removed avocados and they were rewashed and had the stickers removed.

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 an ice cream scoop that was stored in a container of 70F water directly above the dessert lowboy by the sushi area. CDI - PIC emptied container of water and scoop was placed at dishwashing area to be W/R/S.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the interior base of the cookline grill drawers to have accumulations of food debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters stored behind micro greens and raw onions in flip top. CDI- PIC moved oysters to be in front of RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw salmon over raw asparagus in WIC. CDI- PIC placed raw salmon on raw seafood shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employees cell phone on cutting board being used for food prep. CDI- PIC had employees properly store phone and replace cutting board. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried breaded shrimp in hot holding box below 135F, see temperature chart. CDI- PIC reheated to above 165F. 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 smoked salmon dip, green goddess dressing, cream cheese, and all TCS foods in the sushi prep unit above 41F, see temperature chart. Smoked salmon dip voluntarily discarded, green goddess dressing placed on 4 hour TPHC, and cream cheese placed in lowboy portion of cooler to rapidly cool. Sushi prep unit holding an ambient temperature of 50F. PIC placed all TCS foods in sushi prep unit on 4 hour TPHC to be discarded at 8pm and PIC called repair technician. Keep all TCS foods in unit on 4 hour TPHC until unit is holding TCS foods 41F and below. EHS will follow up within 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 .

3-501.15 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 NY strip beef steaks stacked 3 high in metal pans tightly covered with plastic wrap. CDI- PIC separated pans and removed plastic wrap to ensure rapid cooling. 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 .

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/handling foods with watches on wrist. CDI- PIC had employees remove watches.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on outer flesh stored as washed. CDI- PIC removed stickers and rewashed avocados.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of quail eggs stored in pan of broccolini. Also, raw tempura shrimp stored on speed rack above ready-to-eat foods. CDI - PIC moved raw shrimp to bottom of speed cart and discarded broccolini. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat sanitizer test strips were water damaged. VR - Verification required within 10 days that establishment acquires quat test strips.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured 0 ppm. Quat sanitizers must be 150-400 ppm. CDI - Solution emptied and refilled with 200 ppm solution. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Crab salad measured 55F in walk-in cooler at 4:30PM. Prep sticker on pan stated it was prepared at 11AM. TCS foods prepared with cold or room temperature ingredients must cool to 41F within 4 hours of preparation. CDI - PIC educated on cooling methods and he discarded the crab salad. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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 Pan of cooked corn in sandwich cooler top was prepared on 10-16 and had not yet been discarded. Also, yellow rice, beef croquettes, and salsa Arequipa had discard dates that were past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded the corn and changed the discard dates on the items to the 7th day. Improvement from last inspection so kept at half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Salmon that is only seared with a torch on the menu is not marked with an asterisk, denoting that it is undercooked. VR - Verification required within 10 days that establishment adds an asterisk to the salmon.

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 Crab salad was cooling in a deep container with tight fitting plastic wrap. Use shallow pans and leave TCS foods uncovered or loosely covered to facilitate rapid cooling. CDI - PIC discarded crab salad. 0 pts For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean metal pans were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Repair leak. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Half eaten popsicle observed sitting on top of ice tray in upright freezer. Do not store half eaten foods on top of food or ice for restaurant. CDI - Ice tray taken to dish machine to be washed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee used cell phone and went back to preparing food without washing hands. Employees must wash hands after handling cell phone. CDI - Employee educated and he washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw beef stored on shelf above cooked short rib in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved container of raw beef to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice in rice cooker measured 80F and was from last night. TCS foods in hot holding shall measure at least 135F. TCS foods in hot holding shall measure at least 135F. CDI - Rice discarded by PIC. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Croquettes, crab salad, raw chicken, plantains, pickled onions, and raw shrimp measured 45-50F in sandwich cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded TCS foods. Follow-up visit to be done by next week to ensure cooler is repaired. PIC agreed to not use cooler until it is repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Smoked butter in drawer cooler missing date label. Chicken salad, hot dogs, and cooked onions in walk-in cooler missing date labels. Most pans in coolers on line missing date labels. CDI - PIC placed date labels on items. // 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 Hogao in walk-in cooler had use by date of 10-12. Several TCS RTE foods in coolers on line had old date labels that weren’t washed off properly. TCS ready-to-eat foods must be labeled with correct date, and be used or discarded within 7 days. CDI - PIC discarded out of date foods and put correct labels on foods with wrong labels. 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tuna in ROP package was thawed but still in ROP packaging. Raw fish must be removed from ROP packaging before thawing. CDI - PIC slit open packages. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in kitchen. Keep doors closed to prevent flies. Contact pest control if flies can’t be kept out.

3-302.15 Wash fruits and vegetables prior to use. Avocados in coolers on line still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. REPEAT

4-501.11 Maintain equipment in good repair. Ice buildup in walk-in freezer. Repair. 0 pts

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. General cleaning needed on nonfood contact surfaces throughout the kitchen - inside coolers, sides of cooking equipment, shelves, etc. Clean these areas more frequently. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at beginning of inspection. Ensure hand washing sinks are equipped with paper towels. CDI - PIC refilled dispenser. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw salmon stored on shelf above cooked octopus in walk-in cooler. Piece of cooked pork stored in same pan as raw ground beef in drawer cooler. Separate raw animal foods during storage to prevent cross-contamination. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution measured less than 150 ppm quat at 3-compartment sink. Quat sanitizer shall be 150-400 ppm. Establishment needs to use bleach and water as sanitizer until company can repair dispenser. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible residue behind the blade. Clean food-contact equipment and utensils to sight and touch. CDI - Deli slicer take to 3-compartment sink to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Sauces in hot holding made with au jois measured less than 135F. TCS foods in hot holding shall measure at least 135F. Ensure staff reheat these items on stove top or grill to 165F prior to putting on steam table. Steam table is not designed to reheat foods rapidly. CDI - Cook reheated sauces to above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked pork was cooling with tight-fitting plastic wrap and stacked on top of each other. Spread out cooling TCS foods and leave them uncovered to facilitate rapid cooling. CDI - Cook spread out pork on to sheet pan and uncovered the pan. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tuna in sandwich cooler bottom was still in ROP packaging. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open package. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Some dead bugs on wall behind dish machine. Remove dead pests. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility keeping shell stock tags in folder, needs to keep tags for 90 days in chronological order, needs to record date on tags when last shellstock used. CDI- education provided, PIC able to identify date sold for last batch of clams. Facility only had 2 shellstock tags in folder. Will record date last sold moving forward and keep 90 days worth. Note: after discussion with PIC and chef, found that these tags were from a special dish that is normally not on menu. Facility does not normally purchase shellstock and does not have shellstock on the current menu. EHS advised PIC and Chef on proper protocol for shellstock tags if purchased in future for specials.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed majority of dishes with sticker/label residue on outside of pans. Pans are stacked so inside surfaces (food contact surfaces) are contacting outside of dishes with stickers still attached, have not been properly cleaned and stored. CDI- dishes removed and cleaned during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed plastic cambro with rice and with pasta with no date label. CDI- larger stock in walk in had label, EHS suggests making sure the label is transferring to smaller batches when taking to cook line. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unmarked chemical bottles at dish pit area. PIC stated these are bottles of degreaser. CDI- bottles labeled during inspection. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped with a rock during inspection. Ensure back door is fully closed and sealed from outside to protect against pests. Note: EHS observed NO signs of pests during inspection.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unable to maintain active managerial control, as there were cold holding, hot holding, TPHC, hand washing, sanitizing, storage order, and other risk factor violations. CDI-EHS educated staff on necessary food safety practices.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed out of date employee health policy that does not include all 6 foodborne illnesses that are required to be reported by employees. CDI-Updated employee health policy was provided by EHS.

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 two open employee beverage containers, one of which was stored on a prep table. Only use closed beverage containers and store in a way to prevent contamination.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees remove gloves and begin to don new gloves for food preparation. CDI-Upon request, employees properly washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee text on personal cell phone, touch their face, and then begin to don gloves for food preparation. CDI-Upon request, employee properly washed hands.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC pick up cooked, RTE chicken from bowl of cooked chicken and shrimp when asked about hot holding temperature. CDI-PIC voluntarily discarded bowl of cooked chicken and shrimp that was contaminated by barehand contact.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink without soap. CDI-PIC provided soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sinks. VR required within 10 days to ensure paper towels are supplied at every hand sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by used cloth storage. CDI-Hand sink was made accessible.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored over RTE vegetable stock. Observed raw tuna stored over cooked, RTE shrimp. CDI-PIC corrected storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed in-use quant sanitizer in 3 comp sink at 0 ppm. CDI-PIC remade sanitizer to correct ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed rice in rice cooker below 135F. Observed cooked rice intended to be used in sushi placed out at room temperature for dinner service. Observed large pot of vegetable stock near stove top intended for hot holding, below 135F. Observed proteins in hot box below 135F. Reference temperature chart. CDI-PIC reheated all TCS foods to 165F, except for rice intended for sushi, which was placed on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed TCS sauces on line above 41F. Observed cooked proteins in prep top units above 41F. Observed croquettes removed from cold holding and left out at room temperature for dinner service. Reference temperature chart. CDI-PIC voluntarily discarded sauces and quickly cooled the proteins and croquettes.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed cooked noodles in WIC with two prep dates, 9/18 and 9/23. CDI-PIC voluntarily discarded noodles with incorrect label.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for cassava that PIC stated was held on TPHC. CDI-EHS provided PIC with written TPHC procedures. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on cooked cassava that PIC stated was held on TPHC. CDI-Time stamp was added to cassava.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for raw tuna tartar or sunny eggs. VR required within 10 days to ensure consumer advisory is added for these items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer. CDI-PIC added label to working container of sanitizer.

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 . Observed tightly wrapped and densely packed cooked octopus cooling in the WIC. CDI-PIC uncovered octopus to increase cold air flow and quickly cool.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed salmon and tuna still in ROP. Remove all fish from ROP prior to thawing.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shaker near ceviche station. Observed unlabeled containers of oil, flour and other foods. Add labels to all.

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 beard guards. Ensure all body hair is restrained to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping clothes stored on prep tables between use. Observed quat sanitizer bucket at 0ppm. CDI-Wiping cloths were removed and sanitizer bucket was remade to correct ppm. 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 bucket stored directly on the floor near the dessert and ceviche station. Move to an elevated surface.

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 in-use utensils stored in water at 70F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. Allow all items to air dry prior to stacking.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in unisex employee restroom.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug from right dumpster.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed handling and cutting cilantro with bare hands. Employees shall not handle ready-to-eat foods with their bare hands unless the food is going to be cooked. CDI - Cilantro discarded and employee educated.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Hand washing sink near dish machine is not connected and hand washing sink near chip warmer has been removed. PIC states establishment is in process of replacing sinks. VR - Verification required within 10 days that establishment has replaced hand washing sinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Dish machine measuring 0 ppm chlorine. Establishment is switching to using disposable cups, plates and silverware until it is repaired. Dish machine technician stated he will arrive at establishment in morning to service machine. REPEAT // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Can opener blade had multi-day buildup on it. Clean can opener daily.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 2 pans of black beans in walk-in cooler were prepared on 10-25 and had not yet been discarded. Use or discard TCS ready-to-eat foods within 7 days of preparation. CDI - Black beans discarded by manager. Reduced to half credit due to improvement from last inspection. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed crawling on wall beside dish machine. // 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. At least 10-15 dead roaches observed in establishment. Continue pest control servicing. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door to establishment is not self-closing. Replace missing self-closure device on door.

4-501.11 Maintain equipment in good repair. Walk-in freezer door does not close. Ice leaking from condenser in walk-in freezer. Gasket torn on drawer cooler. Repair/replace listed equipment. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 74F at 3-compartment sink at start of inspection. At end of inspection hot water at 3-compartment sink measured 100F. Reading on hot water heater was 110F. VR - Verification required within 10 days that hot water of at least 120F is available.

5-501.15 Provide dumpster, waste containers that are of sound construction. Cardboard dumpster missing lid. Contact waste management company to replace dumpster or reattach lid. 0 pts.

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. Floor damage present in various areas throughout kitchen. Continue repairing floor where needed. 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. Floor cleaning necessary throughout kitchen, especially underneath equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee backpack observed sitting on table contacting clean plates. Store employee personal items in a separate location where they can’t potentially contaminate food or clean utensils. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap missing from women’s restroom dispensers. CDI - Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from kitchen hand sink. CDI - Paper towels provided. - REPEAT - 2 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine reading 0ppm chlorine sanitizer. Sanitizer was replaced and machine was primed. Machine reading 200ppm chlorine sanitizer by end of inspection. - 0 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed rice prepped on Tuesday without date marked. CDI - Dates marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pinto beans, roasted vegetables, and salsa verde dated 8/25/2022. CDI - Items voluntarily discarded. - REPEAT - 3 ** Facility has GREATLY improved in date marking. **

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 various tiles in walk in cooler with damage. Observed various flooring damage throughout facility. - REPEAT - 0.5 - * Facility has made efforts to improve and have patched some wall damage since last inspection *

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 overall lack of control in kitchen as evidenced by hand washing violations, date marking violations, bare hand contact of ready to eat food items, hand sink supply, along with various other critical violations. Training needed. - 1 -

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one employee drink stored on prep table on cook line. Observed employee eating chips from chip dispenser. CDI - Discussion held with PIC regarding where eating/drinking is appropriate. Only eat in areas where exposed food and cleaned equipment cannot be contaminated. - 0.5 -

2-301.12 (A),(B) 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). - P Observed food employee place dirty dishes in dish machine, turn on hand sink, rinse one single hand, turn off faucet with bare hands, and dry hands on pants. CDI - Hands properly washed and dried. 2-301.14 When to Wash (P) Observed food employee eating chips from chip station with bare hands, drop off dirty dishes at dish machine, then move to food expo line without washing hands. Observed dish employee switching between dirty dishes and clean dishes without washing hands. Observed employee change trash bag, then move to handle clean dishes without first washing hands. Observed several employees handling personal cellphones and moving to handle food without washing hands. CDI - Hands washed. Cleaned dishes were moved back to dish machine to be re-washed, rinsed, and sanitized. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed cook double gloved on line. Cook handled raw tilapia, discarded top layer of gloves, then move to handle RTE food items without washing hands. EHS discussed proper hand washing and glove usage with cook. - 2 -

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee eating chips directly out of chip dispenser with out gloves on. CDI - EHS discussed hand washing, glove and utensil usage, and proper employee eating locations with PIC. - 2 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present at dish area hand sink. Observed no soap at bar hand sink. CDI - Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bar hand sink. Observed no paper towels at hand sink by chip station. CDI - Paper towels provided. - 1 -

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed rotting lettuce with brown buildup/juice in bottom of bag. CDI - Items voluntarily discarded. - REPEAT - 1 - * Points remain the same due to nature of violation *

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw tilapia stored above RTE ground beef. CDI - Storage order rearranged. EHS entered walk in later in inspection to find tilapia had been moved above RTE food items again. Storage order rearranged. Be sure staff is educated on storage order. - 1.5 -

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup present in ice machine. Clean as needed to prevent contamination. - 0 -

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 creamer holding at 44F in reach in cooler. Observed salsa holding at 44F in ice bath. Observed food items in walk in cooler reading 42-43F. PIC states door was propped open for ~ 20 minutes while gathering items for service. Cooler door was kept shut for ~30 minutes. Ambient temp reading 38F and all items dropped back to 41F. Keep WIC door shut when not in use. CDI - Creamer voluntarily discarded. Ice was added to salsa. - 0 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pico, cheese, roasted peppers, and roasted vegetables without dates marked. Items were prepped on Saturday 8/6 - dates are marked in WIC. Be sure to transfer dates from date of prep once items are removed from WIC. CDI - Dates marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed tomato based ranchero sauce held past 7 day date marking requirement. CDI - Item voluntarily discarded. - REPEAT - 3 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed label missing from sanitizer at bar. CDI - Container labeled. 7-202.11 Restriction - Presence and Use (P) Observed household can of raid present in facility. CDI - Raid voluntarily discarded. - 0 -

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 various sauce bottles and containers of spice on cook line without labels present. Label items. - REPEAT - 1 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present throughout facility. EHS recommends contacting PCO for treatment 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open during inspection. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda syrup box stored on floor next to ice machine. Observed 2 boxes of food stored on floor in walk in freezer. Maintain items at least 6 inches off of floor. - 0 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee prepping food with watch on. - 0 -

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 slatted basket stored inside of container of pico in walk in cooler. CDI - Basket removed. - 0.5 -

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned bar mats stored on floor near 3 comp sink. - 0 -

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 box of napkins stored on floor in silverware rolling area. - 0 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT or Chlorine test strips present in facility. A VR will occur no later than 8/19/2022 to ensure test strops are present. - 0.5 -

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 outside of several pans with sticker buildup. EHS recommends removing with scotch brite pad and oil. - 0 -

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in co-ed kitchen restroom. - 0 -

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 damage to flooring and walls throughout kitchen area. Observed damage to tiles on wall at chip station. Observed ceiling tiles missing in back kitchen area. Observed flooring tile damage at front of walk in cooler- REPEAT - 0.5 - 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 significant dust buildup on tiles above prep table in kitchen area. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee clothing, bags, and deodorant stored above facility food items and cleaned equipment in kitchen and bar areas. - REPEAT - 1 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plans available at facility. CDI - 2017 food code items emailed to PIC. - 0 -

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed “white fish” noted on menu. White fish is actually catfish. Item must read catfish. A VR will occur by 2/18/2022 to ensure item reads “catfish” on menu. - 1 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cream sauce made over the weekend without date. CDI - Date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hot pickled onions from 1/28. CDI - Onions voluntarily discarded. - REPEAT - 1.5 -

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 rice and flour in deep containers without labels present. Label as needed. - 0 -

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed single dented can present commingled with facility food items on can rack. CDI - Dented can removed and discarded voluntarily. - 0 -

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food items without hair restraints. - 0.5 -

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 floor damage inside of walk in cooler. Observed wall damage next to dump sink by dish station. Repair. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks above facility food items throughout facility. CDI - Items moved. - 0.5 -

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above cooked and ready to eat ground beef. CDI - PIC corrected storage order. -0 points-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed black beans reheated to 133F to be hot held until service. CDI - PIC placed black beans back in oven to reheat to 165F or higher. Proper reheating procedures were discussed with PIC. -1.5 points-

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 metal containers of cooked rice prepared on 8/27 holding at temperatures between 44F and 45F in walk in cooler. Metal containers were double wrapped with plastic wrap before placing in walk in cooler. CDI - PIC discarded cooked rice and a discussing was had about correct cooling parameters and cooling procedures. -REPEAT- -3 points-

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 pinto beans in walk in cooler prepared on 8/21/2021. The day of preparation shall be counted as Day 1. CDI - PIC discarded pinto beans. -0 points-

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 rice in walk in cooler that missed time/temperature window for cooling. Containers of cooked rice were covered by two layers of plastic wrap. CDI - PIC discarded cooked rice and correct cooling procedures were discussed with PIC. -REPEAT- -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches around dish machine area. Roaches were not making contact with clean utensils or equipment. PIC stated that a licensed pest control company provides service weekly. -1 point-

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control in facility over methods to prevent food borne illnesses through cooling and temperature monitoring with regards to cooling. Overall processes in place for most commonly served foods are not appropriate for volume that facility does.

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 salsa prepared yesterday above 41F. Observed salsa verde prepared today (5.5hrs prior) above 41F. CDI: Items voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cooler holding food above 41F. Observed left side prep cooler holding food above 41F. CDI: Salsa rapidly cooled to 41F as it was brought up to the cooler less than 2 hours prior. All TCS items in prep cooler were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle stored at salsa station. CDI: Bottle was identified as sanitizer. Sanitizer was 50ppm quat. Sanitizer was refilled and properly labeled. REPEAT VIOLATION

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed two prep top units down and not functioning during inspection. Items in the main prep top cooler were voluntarily discarded. The prep top cooler with the salsa was removed and will be replaced within the next day with a cooler that is in storage. Facility does not have adequate refrigeration to run the prep line long term. Today items were placed on TPHC for dinner service. 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 covered cambros with salsa tightly covered and still cooling from yesterday. Observed half large covered cambro with salsa verde cooling from today (5.5 hours). CDI: Items voluntarily discarded. EHS discussed prep processes with PIC. Canned items are not pre-chilled and therefore start at room temperature when cooling. The large volume, covered containers, and plastic containers prohibit proper cooling. Observed diced tomatoes for pico cooling in large, deep white-plastic container. Tomatoes start from room temperature, are diced, and then are mixed with the other ingredients. Product continues to cool in this container. CDI: Product placed on TPHC today from the time tomatoes were cut due to expected volume for dinner service. EHS and PIC discussed prep process. EHS suggests washing tomatoes the day before prep, placing the tomatoes in the walk in to pre-chill to 41F and then pulling out only what can be prepared/diced within 10 min at a time to minimize the need to cool the product.

3-501.13 Use approved thawing methods. Observed shrimp in walk in cooler that was thawed 3hours and 50 min prior. CDI: Product was vented and placed in the walk in freezer and rapidly cooled to 41F. EHS explained to PIC proper thawing methods for product. EHS encouraged pull thaw in the walk in cooler when possible to eliminate product going above 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of opaque white liquid at the grill. CDI: PIC identified product as lard oil blend. Product labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lime juice stored on floor of walk in cooler. Observed bottle of honey stored on shelf with no cap.

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 2oz portion cup being used to scoop queso fresco on the line. Observed metal shaker cup being used to scoop ice at the bar. CDI: Unapproved cups removed from products.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of plastic cups stored on floor near employee locker area. Floor had water on it. CDI: Cups were double packed in plastic and therefore were deemed clean as there was an impermeable barrier. Cups were relocated.

4-501.11 Maintain equipment in good repair. Observed ice machine broken. PIC alerted EHS to the broken ice machine upon arrival. A technician was working on it throughout the inspection. Observed salsa cooler blowing air out at 68F. Observed damaged gasket on bottom right cooler drawer. 4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed broken air thermometer in left side prep top cooler on the line. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed handsink at the dish area and salsa area in need of reaffixing to the wall and then properly sealed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris in bottoms of coolers throughout facility. Observed heavy ice build up in reach in at the bar. Ice is filling entire back of interior part of the cooler.

5-205.15 Maintain a plumbing system in good repair. Observed handsink near salsa station and handsink near dish area leaking.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed large holes in the FRP at the pre-wash area. Observed flooring throughout facility in severe disrepair including but not limited to high traffic areas toward dish area, on the line, at the salsa station, and in the walk in cooler. Observed tile damage/missing tiles at he the entry to the kitchen on the walls (black tile). 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 black build up along the walls at the dish machine and 3 compartment sink; particularly around where drain boards meet the wall. Observed heavy dust build up on AC covers and adjacent ceiling tiles. Observed ceiling tiles and walls throughout facility with minor food debris and build up, particularly around the line and large back prep area. REPEAT VIOLATION 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.Observed standing water in areas throughout facility including on line, at the dish area, and at the ice machine/employee item area.

REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed the paper towel machine not dispensing paper towels at the bar hand sink. CDI-PIC replaced the batteries.

REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish washer providing 0 ppm chlorine sanitizer. Verification within 10 days of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers with food debris stored with clean dishes. Observed black build up inside the nozzles at the bar area. Observed build up on the blade of the can opener. CDI- Removed to be re-washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.-Observed black build up along the shield and walls of ice machine.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed sanitizer bottle without a label.CDI-Bottle labeled.

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

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 the ice scoops stored in a cracked container with black build up on the bottom in contact with the scoops.

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 black build up along the walls at the dish machine and 3 compartment sink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting/preparing washed lettuce with bare hands. CDI - Lettuce was discarded. Hands were re-washed before donning gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel machine unable to provide paper towels at bar sink. CDI - PIC pulled out paper towels for access to hand drying at handsink.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above shell eggs in walk in cooler. CDI - PIC relocated eggs to correct storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish washer providing 0 ppm chlorine sanitizer. Verification within 10 days of inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dish with food debris stored with clean dishes. CDI - Removed to be re-washed.

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 refried beans at 46F in walk in cooler; PIC stated they were cooled overnight. Beans did not meet 41F within the time parameters. CDI - Both containers of beans discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two large containers of salsa at 44F. PIC stated they had been stored after prep yesterday. CDI - Both containers discarded. Observed mixed veggies in cold hold drawer at 48F. CDI - Veggies taken to walk in to cool rapidly. Observed pico holding in prep unit; top half of product 43F. CDI - Employee halves product, top half placed below to cool to 41F until service. 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 4 containers of table salsa cooling in small prep unit not manufactured for cooling, 4 out of 5 pans tightly covered with metal lids and stacked in bottom portion. CDI - All salsa taken to walk in and uncovered to cool rapidly. Observed multiple containers of refried beans in walk in tightly wrapped in plastic wrap without stirring. CDI - Beans not meeting cooling parameters discarded. Beans actively cooling uncovered and placed in freezer. REPEAT.

3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C Observed shrimp slacking in prep sink at air temperature without running water. CDI - Shrimp taken to walk in cooler to slack under refrigeration at 41F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats inside of facility in back prep area. REPEAT.

4-501.11 Maintain equipment in good repair. Observed cracked/broken tiling on walk in cooler floor.

6-501.12 Cleaning, Frequency and Restrictions - C/6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed floor in prep area with pitted areas that are not smooth and easily cleanable. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s possessions stored in prep units co-mingled with customer food. PIC relocated items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork,beef,cheese,raw proteins and other TCS foods in the walk in cooler cold holding at 43F. Ambient air from condenser unit was blowing at 41F. CDI- Foods that were above 41F were discarded. Freezer door was left opened to better facilitate cold air. Foods in the walk in cooler are now properly holding at 41F and below. No escalation of points due to overall better cold holding. -1.5 points. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork, cooked beef and other tcs foods in walk in cooler with no date marks. CDI- Foods were back dated as needed for compliance. -1.5 points.

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 containers of salsa cooling with lids on and stacked on top of each other. Observed pico cooling in dense amount inside of refrigeration prone to a lot of prep activity. CDI- food items were made into more shallow amounts and moved into the freezer. -.5 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats inside of facility in back prep area and near drink dispenser unit. 0 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth bucket with quat sanitizer reading less than 200 ppm. CDI- PIC changed sanitizer so that it is reading in between 200-400 ppm. -.5 points.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives being stored in the crevasse of steam table. Ensure utensils are stored in safe areas away from contamination. 0 points.

4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Observed dish machine not properly dispensing chemicals. PIC primed the machine so that it properly dispensing at 50-200 ppm. Machine was not currently being used to wash any utensils. Ensure machine is working according to the data plate. -.5 points.

5-501.17 Provide a covered waste bin in female restrooms. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C/6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed floor in prep area with pitted areas that are not smooth and easily cleanable. Observed buildup of water and other soiled matter on prep floor area. REPEAT -.5 points.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink to the right of the cook line without soap. CDI - Employee provided soap for handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machines producing a 0 ppm chlorine residual during inspection. CDI: Both machines primed and read 50-100 ppm after priming. REPEAT. Verification required within 10 days of inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside of soda nozzles. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top #2 cold holding TCS foods at 47F and above; ambient temperature recorded at 50F. PIC stated all items were stocked at 11 am. CDI - TCS foods pulled to freezer to cool rapidly.

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 undated whole milk. CDI - Milk was voluntarily discarded. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates being wet stacked on clean dish rack. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spicket of drink dispensing bucket stored on contact with dirty cold holding equipment (beer and water build up).

4-501.11 Maintain equipment in good repair. Observed rusted shelving in clean dish area. 4-502.11(A) Maintain utensils in good repair. Observed melted plastic spatula handles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of drink coolers in bar with accumulation of debris and ice. Observed outside of equipment with food residue. Observed vents on ice machine with accumulation of dust. REPEAT.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed handsink (left) in women's restroom unable to provide hot water. Right sink able to provide hot water. Verification required within 10 days of inspection.

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 pits throughout kitchen area so as to make floor not smooth and easily cleanable. Observed damage to floor in walk in unit and directly outside walk in unit. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored beneath raw chicken on cold drawers beneath flat top. CDI: Storage order corrected to place chicken beneath shrimp. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with sticker residue or food residue on them while stored as clean. CDI: Items removed from storage and sent to be properly cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machines producing a 10 ppm chlorine residual during inspection. CDI: Both machines primed and read 50-100 ppm after priming. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed queso crema with a date from 04/25, as well as undated whole milk and salsa. CDI: All expired or undated products were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed freshly prepared salsa and guacamole, along with freshly marinated raw chicken cooling in units rated for holding on cook line. CDI: Guacamole, salsa, and chicken relocated to walk in freezer for rapid cooling, and both items were below 41F by the end of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabelled spice shaker and squeeze bottle along cook line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups at bar area displayed with lip contact surface exposed to contamination from air. Ensure that cups are either covered or held in a dispenser.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in back prep area with food build up. Ensure they are cleaned regularly.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed three large blue beer containers filled with standing water at back door of facility. Ensure that standing water does not breed mosquitoes.

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 pits throughout kitchen area so as to make floor not smooth and easily cleanable. Observed FRP loose from wall near dish machine. Observed holes in wall behind dish machine. Observed damage to floor in walk in unit and directly outside walk in unit. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed two employees use bare hands to turn off faucet. CDI: EHS instructed employees to use a paper towel or other barrier to turn off water and had them re-wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed oil gun stored in hand sink basin closest to office. CDI: Oil gun removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser unable to operate at beginning of inspection. CDI: Sensor unblocked and soap dispenser functioned properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over top of prepared foods such as pico, shredded lettuce, etc. CDI: Storage order corrected to place shrimp with raw foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer supply not hooked up to dish machine in back of house. Observed several empty or refilled (with water) sanitizer bottles throughout facility. Refilled bottles read 0 ppm QAC. CDI: Supply reconnected to dish machine and machine read 50 ppm chlorine. Emptied and refilled bottles were discarded. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans in hot box holding at 126F and corn on the cob holding at 90F during inspection CDI: Black beans heated to 168F and placed back into holding, while corn was discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak holding at 48F in cold drawer beneath grill. CDI: Product placed on line les than 4 hours prior, and was removed and placed in walk in to properly cool. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on cook line reading 0 ppm QAC sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet on drying rack above three compartment sink.

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 pits throughout kitchen area so as to make floor not smooth and easily cleanable. Observed FRP loose from wall near dish machine. Observed holes in wall behind dish machine. Observed damage to floor in walk in unit and directly outside walk in unit. Observed large hole in wall in men's restroom. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink showing 0ppm QAC during inspection. PIC was unable to get dispenser working during inspection and has chosen to move to pre-filled sanitizer bottles. CDI: Bottles procured during inspection. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of chicken holding at 113F in steam wells. Bottom of product was 140F and top was much lower. CDI: Chicken reheated to 180F on stove top.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed guacamole sitting on top of wells in prep unit at 55F. CDI: Guacamole discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several containers of heavy cream with dated from 10/13 - 10/15. CDI: Heavy cream voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled spray bottle of sanitizer at bar area. CDI: Bottle discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ground beef cooling in deep metal containers in walk in unit. CDI: PIC had ground beef spread out in shallow pans to facilitate rapid cooling. 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 squeeze bottles of oils along cook line 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 two bulk bins of dry product with scoops stored with handle down into product. REPEAT.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pits throughout kitchen area so as to make floor not smooth and easily cleanable. Observed FRP loose from wall near dish machine. Observed holes in wall behind dish machine. Observed damage to floor in walk in unit and directly outside walk in unit. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three compartment sink showing 0ppm QAC during inspection. PIC was unable to get dispenser working during inspection. VERIFICATION REQUIRED within 10 days to determine compliance. 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 tomatoes and salsa cooling on line reach in rated for holding and in walk in in huge, covered plastic container respectively. CDI: Tomatoes and salsa placed in freezer and uncovered to facilitate rapid cooling below 45F. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wiping cloths throughout facility stored in prep sinks, on tables, etc. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados on cook line with stickers left on skin after washing process.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving for clean utensils in back of facility with greasy residue in need of cleaning to remove.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pits throughout kitchen area so as to make floor not smooth and easily cleanable. Observed section of floor near veggie prep sink peeling and badly buckled. Observed damage to floor in walk in unit and directly outside walk in unit. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee re-contaminate hands twice during inspection after handash process. CDI: Educated employee on proper hand washing technique and had them re-wash.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all sanitizer buckets as well as three compartment sink showing 0ppm QAC during inspection. CDI: After fixing cloged line, dispenser produced a residual of 200 ppm QAC. All sanitizer buckets were dumped and refilled wsith proper sanitizer concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with buildup in smaller crevasses.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed employee removing refried beans from oven to place into hot holding at 119F. CDI: Employee reheated beans to 165F on grill and then placed into hot box.

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 beans and molino cooling at a rate less than 0.54F/minute before EHS intervention. CDI: Product spread out on hotel pans and placed into freezer to cool 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 black and refried beans cooling in deep metal pans with no active stirring or supervision. CDI: Beans placed into thin hotel pans and stirred regularly in the walk in freezer to bring temperature below 70F. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored direclt on counters on cook line and at hostess station.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in a blue container with dirty standing water pooling at the bottom.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service take out boxes displayed at expo area with food contact surface facing up. CDI: Inverted.

4-501.11 Maintain equipment in good repair. Observed damage to inner side of doors in reach in units along cook line. REpair to make surfaces smooth and easily cleanable.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pits throughout kitchen area so as to make floor not smooth and easily cleanable. Observed section of floor near veggie prep sink peeling and badly buckled. Observed damage to floor in walk in unit and directly outside walk in unit. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans with visible food debris stored as clean . Also observed pans with sticker residue and left over tape. CDI took to rewash. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken and chorizo cooling at insufficient rate to meat cooling parameter. CDI cooling method changed and proper cooling was achieved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and chorizo cooling in too great of volume . CDI moved to numerous shallow pans and proper cooling achieved. 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 working containers of oils and spices on cook line not labeled. CDI PIC advised staff to label. -0 points-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in rear kitchen and on prep unit 2 in need of resurfacing or replacement. -0 points

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on shelving in microwave. -0 points-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed pits throughout kitchen area so as to make floor not smooth and easily cleanable. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer in two buckets with towels inside at 50 ppm QUAT. Also observed dish machine at 0 ppm Cl. CDI- Employees changed the QUAT sanitizer to 200 ppm QUAT and the PIC contacted provider to fix dish machine. EHS observed dish machine at 50 ppm Cl at the end of the inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris on several utensils and sticker residue on plastic and metal containers stacked together. CDI- These items were moved to the dish pit area to be properly cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black and pink build up on the inside shield of the ice machine.

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 corn/ bean mix and diced tomatoes in gauc tightly covered and attempting to cool at 51-55F. The corn/bean mix was in a low boy and the gauc was in the walk in. CDI- PIC was able to uncover these items to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed fruit flies throughout the 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 utensils stored on handles of ovens. This may allow for cross contamination when employees reach over the oven or the utensils may touch the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-REPEAT- Observed several stacks of pans wet stacked together. EHS has mentioned it is possible for facility to be placed on a risk control plan if this chronic violation is not corrected.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- REPEAT- Observed floors throughout the kitchen in need of repair do to deep grooves and dips. Some areas have foam creating an unsmooth surface. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed FRP damage near dish pit handsink and tile damage to wall near prep tops on grill line. Also observed ceiling tiles near dish pit in need of replacement.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed an unauthorized individual, not working for hot taco, walk through the kitchen during the inspection. The got himself a drink from the soda dispenser. PIC failed to inform this individual he was not permitted in the kitchen. CDI- EHS informed the employee and PIC of the violation. PIC stated he emailed all management concerning this violation.

2-401.11 Eating, Drinking, or Using Tobacco - Observed an employee eating ground beef and chips at the start of the inspection in the kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed a hansink near the dish pit being used as a dump sink. CDI- PIC removed all debris from the hand sink. A VR will occur no later than 9/29/17 to ensure hand sinks are only being used for hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed two sanitizer buckets and one sanitizer bottle at 50 PPM QUAT. CDI- PIC brought the concentration to 200 PPM QUAT. NOTE: four other buckets of sanitizer were at 200PPM QUAT.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P- Observed three medium sized containers of black and brown beans attempting to be reheated at 89F. PIC stated the items had been reheating since 10:30 AM. At 12:30 PM the beans were only at 118F. CDI- PIC voluntarily discarded the items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed three containers of chicken hot holding at 121-126F. Also observed shrimp hot holding at 112F. CDI- Chicken was reheated to 167F and the PIC voluntarily discarded the shrimp.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- EHS observed slaw, black beans, rice and chicken all without date marks. PIC stated the items were either prepared yesterday or this morning and the intent is to keep the TCS items over night if not used today. CDI- PIC was able to back date the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT- Observed fruit flies and house flies throughout the facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed front door open during the entire inspection.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- Observed wet cloths being stored on prep surfaces near the cookline and bar.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT- Observed several stacks of clean pans and bowls stored on a clean rack wet stacked.

4-501.11 Maintain equipment in good repair.- Observed several split gaskets on cold holding equipment.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed floors throughout the kitchen in need of repair do to deep grooves holding water and debris. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed FRP damage near dish pit handsink. Also observed ceiling tiles near dish pit in need of replacement. 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.- REPEAT- Observed dust and food splatter on the ceilings and AC/Heat vents.

2-301.14 Wash hands after activities that contaminate them. -P- Observed line cook use his cell phone while wearing gloves and attempt to work with RTE foods. CDI- EHS stopped employee from working and educated on the improtance of hand washing and how to wash. EHS observedproper hand washing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed racks and mats blocking the handsink. Also observed ice, lemons, and straws in the bar handsink. CDI- All items were moved from the handsink areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a majority of the pans stacked and stored cleaned with food debris and sticker residue build up. All items moved to dish pit to be re-washed properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT- Observed 3 large containers of salsa, in the walk in, in large plastic containers and tightly covered at 67F. Observed lettuce (48F), beans (57F), salsa (48F) prepared today and in the flip top units. CDI- Items in the flip tops were moved to the walk in and uncovered to quickly cool. The salsa in the walk in was moved to the freezer to quickly cool with an ice paddle.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed several areas throughout the facility with several fruit flies.

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

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed a majority of the pans and utensils stacked and stored wet.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing due to deep cuts and grooves.

5-501.17 Provide a covered waste bin in female restrooms. - REPEAT- Observed shared employee bathroom without a covered 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. -REPEAT- Observed hard to reach areas in need of cleaning due to food debris build up. Hard to reach areas are located behind and underneath equipment. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed a few missing tiles on the walls throughout the facility.

2-103.11 (M) Person in Charge-Duties - PF 0pts- EHS observed written health policy. However, when health policy was disccussed with managers they were unable to proived proper symptoms and illnesses that would exclude employees from work. CDI- PIC was informed to have all employees review the employee health policy. NOTE: PIC was given a spanish copy of the health policy.

2-301.14 Wash hands before donning gloves and between gloves uses. -P 0pts- Observed cook don gloves without washing hands. CDI- Employee was instruced to wash hands before donning gloves. EHS observed proper hand washing and glove donning.

_5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed two large speed racs and floor shelf blocking a handsink. CDI- PIC moved all racks. 6-301.14 Post a handwash sign at each handsink. REPEAT - Observed no hand washing sign at blocked sink and bar sink. -1pt

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer in the 3 comp sink at 100ppm. CDI- Employee brought QUAT sanitizer to 150 ppm during the inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine with black and pink build up. PIC ran shield through dish machine during the inspection. Clean this item as often as needed to prevent build up. -0pts

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 1.5pts REPEAT- Observed chicken at 118-121F. CDI- PIC voluntarily discarded the item.

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 ceviche cooked on 3/4, according to PIC, without a date. CDI- PIC voluntarily discarded the item. 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 pico, slaw, and cooked corn in the flip top without dates and cooked yesterday. CDI- PIC was able to apply proper dates. REPEAT 1.5pts

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 - 0.5 pts- Observed beans in a deep pan tightly covererd in the walk in. The item was cooked today and at 81F. CDI- PIC instructed employee to use a sheet pan in the walk in to quickly cool foods.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open and front rolling door open at the start of the inspection.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf 0pts- Observed two dented cans stored with cans not dented. CDI- PIC moved items to the office for credit.

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. -0pts- Observed several dry cloths throughout the facility soild with food debris. All cloths moved to dirty bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0pts- Observed employee towel drying utensils. PIC was informed that all utensils must air dry.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0pts- Observed unprotected straws at several service stations.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 1 pt- Observed interior of reach in unit gaskets, equipment handles, and some shelving with food debris build up. Clean items as needed to prevent and reduce build up.

5-205.15 Maintain a plumbing system in good repair. 0pts- Observed 2 comp prep sink pipes leaking.

5-501.17 Provide a covered waste bin in female restrooms. - 0pts- Observed no covered waste bin in the mens/females shared restroom.

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 a few missing tiles on the walls throughout the facility. 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 ac/heat vent covers throughout kitchen in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0pts- Observed employee items stored below prep tabels mixed with equipment and food items.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at hand sinks. CDI signs provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsinks. CDI ppt provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees going in and out of walk in and return with to food prep. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed salsa bowls, plates, queso skillets, metal pan coveres, metal and plastic containers, and spatulas soiled with food and sticker debris. CDI items moved to sink for cleaning. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of refried beans that was at 122F. CDI item reheated.

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 pinto beans, ground beef, shredded chicken, and stuffed jalepenos held over 7 days. CDI items discarded. Observed empanadas with wrong date. CDI date changed. Repeat. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cole slaw, pickled onions, black bean salsa, tomatoes, and pico not dated. CDI items dated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout bar area. Repeat.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed ice at bar area that was left uncovered and not in use and had visible debris on ice and sugar and salt container open when not in use.

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

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 handles stored in food containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach in unit, walk in handle, containers used to hold utensils and dishes soiled with food debris. Repeat.