POLLO CAMPERO

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 cole slaw cooling since 10:35am holding at 44F at 2:30pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Cole slaw voluntarily discarded. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed most TCS foods in WIC holding above 41F during inspection. See temperature chart. Ambient in unit between 43F and 51F. CDI - Maintenance onsite during inspection. Unit refilled with freon and maintaining compliant temperatures during inspection. All out of temperature foods voluntarily discarded. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 cole slaw cooling while in a deep, covered plastic container in WIC that was not maintaining proper temperature. CDI - Cole slaw voluntarily discarded. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser at handsink by fryers out of paper towels. CDI - Papertowels restocked during the inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf One pan of shredded chicken cooling with lid on in walk in cooler. CDI - Lid removed from pan to facilitate 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

3-501.13 (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 Four bags of frozen refried beans thawing under running water in a pan too shallow to completely submerge bags; top of bags still completely frozen while under water portion totally thawed. CDI - Staff placed frozen bags in a deeper container so they could be fully submerged.

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. On clean utensil storage rack, clean utensils stored next to soiled pans waiting to be washed. CDI- Staff relocated soiled utensils to dedicated soiled storage area; EHS instructed staff to clean and sanitize the storage rack

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. Build up of ice on wall and floor around walk in freezer door; repeat violation. Walk in cooler condenser fan covers have accumulation of dust. Clean fan covers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers with sticker residue, stacked so that the sticker residue was touching the inside, food contact surfaces of the next container. Observed food residue on food contact surfaces of container and scoop. CDI All items returned to dish area. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in establishment. Keep door closed to keep pests from entering.

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

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 ice build up on wall and floor in WIF from condensation.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet towel in handwashing sinks. CDI PIC removed towel from sink and sanitized sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sinks near dish room. CDI PIC refilled dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the dish machine at 0ppm chlorine. The container was empty. CDI PIC replaced container and sanitizer was at 100ppm chlorine. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal pans stored as clean with food debris on them. CDI PIC moved to dish room. 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 ranch to-go cups in front lowboy cooler at 44F. Labeled indicated that they were prepped at 9:30 am today. CDI PIC put them in the WIC to cool back down. EHS suggested to put the to-go cups on ice because the ambient air in the lowboy cooler is 41F and the employee are constantly opening it. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed measuring cup buried in the breading mixture container. CDI PIC removed measuring cup from container.

4-501.11 Maintain equipment in good repair. Observed large amount of frost buildup inside WIF and on outside wall of WIF. EHS advised PIC to have WIF checked due to large amount of frost buildup on the fan, walls, and door.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed dish washer employee not rinsing dishes before sanitizing them at the 3 comp sink. CDI PIC educated employee and she rewashed the previous dishes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee apron stored on shelf above food. Observed employee dishes stored on shelf with clean customer containers. CDI PIC moved employee items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken being HH at less than 135F in the warmer. PIC stated that the unit was not turned up high enough. CDI PIC reheated chicken in warmer to 192F during the inspection. 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 ranch cups in the front lowboy Cooler at 45F. PIC stated that they were put in there today. CDI PIC put cups in WIC to cool back down. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 chemical spray bottles stored on shelf with single service bowls. CDI PIC moved bottles to chemical storage.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps around the back door. EHS advised to have closure device adjusted.

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 1 open employee drink under prep table and 2 employees drink in the prep sink. CDI PIC moved employee drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in prep top above 41F. PIC stated that they were put in the unit this morning. Ambient air of prep top is 49F. Also observed ranch cups in front lowboy cooler at 46F. PIC stated that they were put in the cooler about 30 minutes ago. CDI PIC voluntarily discarded TCS foods in prep top and put the ranch cups in the WIC to cool back down. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed 2 sanitizer buckets on the floor. CDI PIC moved buckets.

4-501.11 Maintain equipment in good repair. Observed prep top not holding TCS foods at 41F or below. Ambient air is 49F. Facility will not use prep top for TCS foods until it has been repaired .VR needed 3-31-24

5-205.15 Maintain a plumbing system in good repair. Observed hose in prep sink taped together. EHS advised facility to have the hose repaired or replaced

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 pooling water on floor of WIC and throughout kitchen. PIC stated that they clean the floor after each shift. EHS advised PIC to have staff remove as much water as possible from the floors after cleaning. CDI Employee swept down water to floor drains.

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 washing gloves , and did not remove gloves to wash hands at hand washing sink before proceeding to next task For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee wash gloves at hand washing sink and not remove soiled gloves to wash hands after proceeding to next task. CDI by instruction.

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

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 clean single-service containers stored in boxes on ground in storage space

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 some soil and debris accumulating in dining space and tables that PIC stated was remaining from busy lunch..

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 1 employee observed filling up bucket at hand sink and a Bluetooth speaker was in the other hand washing sink. Maintain hand washing sinks accessible for employee use at all times. Do not store items in hand washing sinks. CDI - PIC removed speaker and educated employee.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Batch of raw chicken was cooked in fryer. 1 large breast measured 150F after cooking. Raw chicken must be cooked to a minimum internal temperature of 165F. CDI - Piece was placed back in fryer and cooked to 170F. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tub of raw chicken at breading station measured 45-47F. TCS foods in cold holding shall measure 41F or less. CDI - Chicken moved to walk-in cooler to cool down. PIC states that establishment is not using TPHC for raw chicken anymore. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in establishment. Keep door closed to keep pests from entering. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was open during entire inspection. Maintain door closed to prevent pests from entering establishment. 0 pts.

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

4-501.11 Maintain equipment in good repair. Torn gasket present on dessert cooler. Replace torn gasket. 0 pts.

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 feta cheese in flip top with a prep date of 4/10. PIC presented EHS with bulk batch that feta was pulled from. Feta bulk batch was labeled with a prep date of 4/8. CDI: PIC corrected date mark to match bulk batch and EHS educated staff on date marking carrying over and being kept the same as prep date and not being changed every day. 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 .

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. Observed facility using 4 hour TPHC for raw chicken at fry station. PIC could not locate procedures that were filled out last visit with EHS. CDI: New form given to PIC and filled out on site. TPHC procedure template may be found at: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket being stored on top of fryer equipment where fried chicken is cooked. CDI: PIC moved sanitizer bucket to lower shelf to avoid contamination.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee water bottle being stored on shelf above clean utensils. CDI: PIC moved employee beverage to avoid contamination of utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sheet pans (stored as clean) with debris and food build up present. CDI: PIC took pans to dish area to W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw chicken with temperatures around 51F being held in a pan with little ice around it. PIC stated this is how they keep the raw chicken nuggets out on the counter and that this batch had been out for around 3 hours. CDI: PIC voluntarily discarded. EHS discussed the option of TPHC in the future.

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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed boxed of raw chicken on a pallet. PIC stated the items were delivered at 9 AM this morning and that they typically leave frozen chicken out for up to 48 hours to thaw before placing in the WIC. CDI: EHS educated PIC about proper and approved thawing methods. chicken was still frozen and placed into WIC to continue thawing.

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 scoop used in coleslaw pan with handle in food. CDI: PIC lifted handle out of food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC not certified. CDI by instruction.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled equipment then proceed to handle clean equipment recently washed at dish machine. CDI, employee washed hands.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying clean equipment with towel after washing. Observed some clean pans wet stacked on rack. Repeat.

4-501.11 Maintain equipment in good repair. Observed light handing from hood vent system.

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

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 chicken stored over RTE food in walk in cooler. CDI, foods relocated for proper storage.

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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 1 bucket of quart sanitizer testing over 400ppm. CDI, sanitizer diluted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed corn salad and cole slaw recently prepared and cooling in deep containers greater than 2 inches. CDI, items transferred to shallow uncovered containers to facilitate heat transfer. Repeat.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on storage shelf. Repeat.

4-501.11Maintainequipmentingoodrepair.Observedtoparound3compartmentsinkcrackedanddamaged.PICstated looking to change out 3 compartment sink. Repeat. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed broken wires on fryer basket. CDI, basket removed from use.

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

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC not able to answer correctly to questions regarding food safety and operation. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC on site not certified. CDI by instruction.

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: http://meck.co/FoodSafety. Observed written signed employee health agreement did not include nontyhpoidal salmonella. CDI, updated employee health agreement to be emailed to PIC. Repeat.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed employee handle trash can with gloves, remove their gloves then handle clean equipment without washing their hands between glove changes. CDI by instruction.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken reach 157 degrees F. CDI, chicken continued cooking to 176 degrees F.

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 empanada and cole slaw cold held above 41 degrees F. Ambient air temperature of cooler at 54 degrees F. Maintenance technician arrived to look at cooler while present. CDI, foods relocated to walk in cooler to rapidly cool.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cole slaw cooling at 43 degrees F at 9:45 am. At 10:12 slaw remained at 43 degrees F. Cooling parameters indicated method not effective to rapidly cool. CDI, lid removed partially to facilitate heat transfer. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed top reach in prep cooler not maintaining TCS foods at required temperature. Amibent air temperature of unit measured 54 degrees F. Vr needed to ensure calibration of cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans and baking trays wet stacked on rack. Repeat.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups removed from commercial packaging at counter.

4-501.11 Maintain equipment in good repair. Observed top around 3 compartment sink cracked and damaged. PIC stated looking to change out 3 compartment sink. Discussed requirements with changing out equipment with PIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris accumulating on top of dish machine.

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

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: http://meck.co/FoodSafety. Observed written signed employee health agreement did not include nontyhpoidal salmonella. CDI, updated employee health agreement to be emailed to PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment without washing their hands in between. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed quat sanitizer below 150ppm in bucket and 3 compartment sink. CDI, sink and bucket refilled to required concentration.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed stainless steel cleaner stored over clean drainboard of dish machine. CDI, chemicals relocated for proper storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean plates wet stacked. New racks purchased to assist for air drying food contact surfaces. Improvement noted form previous inspection. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC upon arrival. Manager, Jorge arrived during inspection but certification expired in February 2021. CDI by instruction.

2-301.14 When to Wash - P - Observed employee handle raw chicken then change gloves and handle pan of ready to eat chicken but not wash hands between glove changes. CDI by instruction, employee washed hands.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed chicken hot held below 135 degrees F at heat lamp. CDI, chicken relocated to walk in cooler to rapidly cool.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed corn, salad cold held above 41 degrees F in flip top prep cooler. Prep cooler not maintaining TCS foods at required temperature and TCS placed on Time as a Public Health Control until equipment calibrated. TPHC form printed and completed while on-site. Visit needed to ensure long term compliance and calibration of prep coolers.

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 rice not date marked, corn and feta cheese with date of preparation of 9/3. CDI, foods voluntarily discarded by PIC.

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

4-501.11 Maintain equipment in good repair. Observed flip top prep cooler not maintaining TCS foods at required temperature and stand up reach in cooler not currently in use not working. Long term compliance visit needed to ensure calibration of refrigerators to ensure units maintaining TCS foods at required temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and corn salsa in reach in at 47 F. CDI- Food recently moved into the cooler so cheese and corn salsa was moved to WIC to cool.

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

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed sticker residue on nonfood contact side of utensils.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. CDI - PIC closed the door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. CDI - Phone was moved to an appropriate location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a pan stored on the handsink near the fryers. CDI-PIC removed pan.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored as clean on the dish rack with food debris on them. CDI-Items moved to 3 compartment sink to be wash, rinse, and sanitized. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.-Observed orange buildup behind the shoot of the ice machine at the drink machine. Observed black build up inside the soda nozzles as well.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloth stored underneath the prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal bowls on the dish rack.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. -Observed black residue inside the nozzles at the drink 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 cole slaw cooling in the reach in, tightly covered. Per PIC, the cole slaw was prepared around 9am, stored in to-go containers with lid on and stored in reach in. EHS explained different ways of cooling and encourage the PIC to cool the cole slaw to 41F before storing in reach in with lid on. PIC moved cole slaw to walk in cooler uncovered to cool rapidly. CDI-Repeat

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

4-501.11 Maintain equipment in good repair.-Observed torn gaskets inside the reach in units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed grill racks stored as clean with leftover chicken remains on them. CDI-Move to 3 compartment sink to be rewash, rinse, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cups of garden salad stored in reach in unit above 41F. CDI-PIC discarded salads.

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 garden salad cooling at room temperature and cole slaw cooling in the walk in cooler tightly covered in a large bin. CDI- Garden salad moved to walk in cooler with lids off, and cole slaw was stirred and left slightly uncovered in the walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of purple chemical unlabeled. CDI- Employee labeled it.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. CDI- PIC placed on shelf.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors open on dumpsters. CDI- They were closed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink observed on top of prep surface with other food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded lettuce observed in cold holding for extended period of time at 48F. CDI. Lettuce sent to cooler to rapidly cool. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One pan of cooked rice prepared previously observed with no date marking. Other date marking was satisfactory. CDI. Rice voluntarily discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of pans observed stacked together wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Handsink in middle of kitchen observed leaking once turned on. Valve on three compartment sink observed missing. Repair items.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice hot holding in hot box temping at 124F. CDI, rice was reheated in microwave oven to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few TCS foods cold holding above 41F, refer to temperature chart above. CDI, Salad and coleslaw cold holding above 41F in cold well where placed in walk in cooler to rapidly chill. Grilled chicken and chicken empanadas cold holding above 41 in walk in cooler were placed in walk in freezer to rapidly chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food debris build up in gaskets on prep line.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - Observed an employee washing dirty dishes and placing them in the dish machine and then immediately touch clean dishes and place them on the drying rack. CDI - stopped the employee and the PIC explained the violation. The items placed on the drying rack were removed to be re-washed; employee washed hands.

General comment 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink in the raw chicken prep area. CDI - soap was provided.

REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris and sticker residue on scoops, plates and containers while they were stored as clean. CDI - items were removed to be re-washed.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cole slaw and chicken at 45F. Any TCS items found holding at 42F - 45F in the next inspection will result in points being deducted.

REPEAT VIOLATION 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 sanitizer buckets unlabeled. CDI - buckets were labeled.

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

REPEAT VIOLATION 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a melted pitcher and a cracked container stored as clean on the drying rack. Remove and discontinue use of cracked/melted containers. 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the freezer across from the fryer, the walk in cooler and the prep unit by the swinging door; replace gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils such as tongs, measuring cups, and container lids with visible food debris. Observed sticker residue on containers stored as clean. Ensure to properly wash, rinse, and sanitize food contact surfaces. CDI PIC had soiled items properly washed in the 3 comp sink. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the ice machine. Ensure to increase cleaning frequency.

General comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets not labeled as sanitizer. Ensure working containers have labels easily identifiable. CDI PIC labeled sanitizer buckets.

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 portions of spring mix in a plastic container with the lid on. Observed pulled chicken and cole slaw in the front reach in unit cooling (see temp chart). Ensure to properly cool foods using thinner portions with lids off before placing in reach in. CDI PIC had employee put spring mix in smaller portions in metal containers with the lids off, and pulled chicken and coleslaw in the walk in freezer.

Repeat violation 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses at proper concentration. Observed wiping cloths stored in QUAT sanitizer buckets at 50 ppm. 3 comp sink had sanitizer at 200 ppm. Ensure to maintain sanitizer buckets at proper concentrations. CDI PIC had all sanitizer buckets filled to proper concentration. Observed a santiizer bucket stored on the floor at the front. CDI PIC moved bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal trays and plastic containers wet stacked. Ensure equipment and utensils properly dried before stacking. Repeat violation.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed multiple utensils such as knives, cutting boards, and a spatula with cracks. Ensure all food contact surfaces are smooth and easily cleanable. CDI items were removed from use.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves beside the walk in cooler storing clean equipment and utensils with build up of food residue. Ensure to increase cleaning frequency.

Repeat violation 2-101.11 PIC shall be present during all hours of operation. -PF - PIC with food protection manager certificate was not present during the inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touching and washing dirty dishes with gloves, then use the same gloves to get the clean dishes and plates out of the dish machine. CDI - stopped employee and explained the violation. Employee discarded his gloves.

General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 2 sanitizer buckets stored on the floor. CDI - buckets were moved to a correct location.

General comment 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 handle of a scoop down in the rice on the serving line. CDI - scoop was propped up out of the product.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Certified manager arrived after conclusion of inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed cilantro stored above ready to eat cabbaged and cooked chicken in walk in cooler. CDI - Rearranged with correct storage order.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple metal pans wet stacked on drying rack. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Replace damaged door gaskets on over under cooler freezer next to expo window. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from walk in cooler fan guards; clean build up from top of dish machine and wire racks above dish machine.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Boxes of unwashed cilantro stored above multiple ready to foods in walk in cooler. CDI - Cooler rearranged with cilantro on shelf by other unwashed produce items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple metal food pans stored as clean with visible food residue and debris. CDI - All sent to dish area for processing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Fried chicken not reaching 165F in larger breast pieces. CDI - Chicken dropped back into fryer; finished above 165F. Discussed adjusting the procedure for fried chicken to ensure breast pieces at cooked longer and reach a minimum of 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic and metal food pans wet stacked on drying rack. Separate to allow air drying.

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

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside soda nozzles. CDI - Pulled and cleaned during the inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Rice cooling from last night in walk in cooler and still at 47F in center. CDI - Discarded. Improvement noted from last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Comparo beans holding below 135F in steam well. CDI -Reheated to 165F+.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two unlabeled spray bottles of cleaner. CDI - Labeled during the inspection.

Y3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Rice cooling in pans with lids on and stacked 3 deep. CDI - Discarded due to cooling time violation (See 18).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic and metal pans wet stacked on drying rack. Separate to allow air drying.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one presant has food protection manager certification.

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 Multiple pans of comparo beans, rice, and black bean cooling from last night in walk in cooler. CDI - All 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 Comparo beans, rice, and black beans cooling with lids on and containers stacked 3 to 5 deep. CDI - All discarded due to cooling time violation (see 18). Discussed proper cooling methods with PIC; suggested using speed rack to cool so air can flow around pans.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal food pans wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in cooler/freezer at make line.

3-501.14 - Cooked foods must cool to 70F within 2 hours and reach 45F in a total of 6 hours. - P Rice cooling from night before in walk in cooler and still above 45F. CDI - Rice discarded.

3-501.15 - Use approved thawing methods. - pf Rice cooling in metal pans stacked 5 deep. CDI - Rice discarded due to cooling time violation (see number 18).

4-901.11 - Allow equipment and utensils to air-dry completly after cleaning and sanitizing. Couple of plastic food pans wet stacked on drying rack. Separated.

4-601.11(B)(C) - Clean non-food contact surfaces to prevent build up and contamination. Clean build up of dust from fan guards in walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken bites on sheet pan < 135F next to deep fryer. CDI by moving chicken to walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cole slaw in reach-in cooler > 45F. CDI by voluntary discard by PIC. Observed pulled chicken in walk-in cooler > 45F. Chicken was prepared yesterday. CDI by voluntary discard by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken cooling in walk-in cooler with tight fitting lid. CDI by uncovering chicken during cooling process.

5-205.15 Maintain a plumbing system in good repair. Observed mens and womens restroom hand motion faucet sensors not working correctly. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above food on rack. CDI stored below food storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in pass thru window < 135F. Chicken was stored away from heat lamp on one side. CDI- chicken is being served on 1 hour time hold for quality. Chicken (after 1 hour) is used as ingedient for empanadas so TPHC can not be used for food safety.

13-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed corn-peppers-onion mix stored on line >45F. CDI by adding ice around pan. Observed chicken mix for empanadas in prep area > 45F. Limit time chicken is held off of temperature control. Chicken was on ice bath but ice in contact with pan only on 2 sides. CDI added ice around pan to top of pan.

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 on top of ice machine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf observd QAC test strips in use on chlorine sanitizing dish machine. CDI obtained chlorine test strips.