LA UNICA SUPERCENTER TAQUERIA/BAKERY/TORTILLERIA

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet towel in sink basin. CDI Towel was removed.

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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several items made yesterday at some point with no date marking. CDI PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed frozen food being slacked on countertop. CDI PIC placed items back in WIC.

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

3-302.15 Wash fruits and vegetables prior to use. Observed several avocados with stickers that were cut in 1/2 and in ready to use form.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed several sinks adhered to wall with missing or torn sealant. Replace sealant.

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 inside of RIF and out side with residue. Clean with more frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup observed inside ice machine. Clean ice machine more frequently. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of barbacoa in walk-in cooler measured 46F. Employee did not know what day it was from or why it was warm. CDI - Employee discarded barbacoa. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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) Several TCS RTE foods in walk-in cooler were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Employee discarded items that she didn't know prep date and most of the other foods were prepared yesterday so she put yesterday's date on items. 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 .

4-502.13 Single-use and single-service articles cannot be reused. Containers that bakery food comes in were being reused to store prepared foods. Do not re-use buckets or other single-service articles. 0 pts.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several plates had food residue and debris on the nonfood contact side. However, since dishes were stacked the food contact sides were contaminated. Can Opener blade was also dirty. CDI. PIC moved all soiled dishes to the three-compartment sink to be rewashed. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed a large container of beef that had been cooked the previous day at 4pm temping at 44F at time of inspection. Food did not meet cooling parameters within the appropriate window. CDI. PIC voluntarily discarded the food. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed several food items in the steam well on the line temping below 135F, including maduros 110F, beef 101F, and pork 100F. CDI. PIC reheated all items to 135F. 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 Large container of cooked beef in the WIC was observed at 44F after having been cooked the day before. Large portions of food should be divided into smaller containers, cooled in an ice bath or with a lid removed to reach 41F within the cooling window. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several damp wiping clothes were observed throughout the establishment resting outside of a sanitizer bucket. CDI. Wiping clothes were moved back to their buckets.

4-501.11 Maintain equipment in good repair. The door to the kitchen has a large hole. Door should be repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked empanadas and cooked plantains holding below 135F. CDI PIC stated items placed in hot box 1 hour prior. PIC refried items quickly to 165F and above. 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 taquitos in prep unit holding above 41F for unknown amount of time. Observed several TCS items in WIC holding above 41F. CDI PIC voluntarily discarded taquitos, prep unit holding ambient and other TCS items 41F and below. PIC stated WIC just came off of defrost cycle and door was open. Other items were 41F and below, ambient was 41F and below, items began to re-cool rapidly. Observed milk holding above 41F, placed back in WIC, will put on TPHC 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep area.

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 broken floor tile at the can wash on the taqueria side of the facility. Repair broken floor tile so that it is smooth and easily cleanable. Repeat

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at the facility at the start of the inspection. CDI: PIC showed up to the facility at 9:35AM to assist EHS for inspection. PIC shall be present during all hours of operation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. CDI: PIC who is a CFPM showed up to the facility at 9:35AM. A CFPM shall be present at the facility during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed strawberries stored above RTE cakes cooling inside the WIC in the bakery section. REPEAT VIOLATION. 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 a container of raw milanesa chicken stored above RTE salsas inside lowboy cooler 1. CDI: Food employee corrected storage order to prevent contamination. EHS provided PIC with storage order guidelines handout to help serve as a visual aid for employees. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a carton of Lactaid milk stored inside a bain marie that had less than half of the container filled with ice, temping above 41F (see temp chart) and stored at the customer self-serve area. Food employee stated that she pulled it out of the WIC and in the container to place at the customer self-service area at 8:00AM. CDI: EHS allowed food employee to move the Lactaid milk into the WIC to rapidly cool down and bring to 41F before placing back into the ice bin at the customer self-serve area. Observed a large box half full of flats containing raw shell eggs, out at room temp stored under a prep table in the bakery side of the facility, temping above 41F (see temp chart). One of the bakers stated that he would use all of these eggs to prepare different pastries throughout the day, but was not observed actively using the eggs for the duration of the inspection time. Facility does not have TPHC procedures for holding eggs out on time. The same baker stated that the eggs were taken out of the WIC less than two hours prior to EHS' observation. CDI: PIC had employee move the eggs into the WIC to cool down and keep stored there to prevent eggs entering the Temperature Danger Zone again. Observed a large stockpot full of house-made salsa roja temping above 41F (see temp chart), stored inside the WIC. Date-mark showed that it was prepared yesterday. PIC explained cooling method for the salsa, stating that they use an ice bath in a prep sink to cool it down until it reaches 41F, then cover it with the lid and place it into the WIC. Food employee also mentioned that the stockpot had not been taken out at all today from the WIC. CDI: PIC voluntarily discarded large stockpot of salsa roja, since it had surpassed the cooling window. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a large container of flautas (stuffed with TCS ingredients) date-marked with a prep date of 5/01, stored in lowboy cooler 1. CDI: PIC voluntarily discarded food item since it had surpassed the time/temperature window. Observed a container of pico de gallo that was date-marked with a prep date of 5/03, and a discard date of 5/10. EHS explained the date-marking rules again for TCS food items, and that the date it was prepared is considered "Day 1." CDI: PIC had food employee create new date label with the correct discard date of 5/09 (end of day today). 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 an unlabeled spray bottle stored in the chemical storage box. PIC stated the unidentified liquid is degreaser. CDI: Food employee labeled the spray bottle as "degreaser."

4-502.13 Single-use and single-service articles cannot be reused. Observed soiled single-use wax paper lining the cutting boards at both make tables. PIC stated that the food employees change the wax paper out every 30 minutes. EHS explained the purpose of single-use articles and suggested just using the plastic cutting boards that were visibly in good shape at the make tables. CDI: Food employee voluntarily discarded all wax paper lined at the cutting boards.

4-501.11 Maintain equipment in good repair. Observed damaged gasket inside lowboy cooler 1. Replace damaged gasket.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed a food employee actively engaged in manual ware-washing at the 3-compartment sink, where the wash solution was temping below 110F (see temp chart). Detergent used in the whole facility does not mention a "minimum temperature to be deemed effective" statement. CDI: PIC had food employee drain the wash basin and refill with wash solution temping above 110F.

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 walls of the microwave at the bakery section of the facility heavily soiled with food debris/residue. Food employee stated they use this microwave to melt chocolates that will be used for production of their pastries. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed water leak from the cold water faucet at the can wash in the taqueria side of the facility. Repair water leak.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the women's restroom. Obtain a covered waste bin for the proper disposal of sanitary napkins.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed loose produce and trash bags stored on the floors around the dumpsters, surrounded by large pile of flying insects. Dumpsters were not full. Keep waste stored inside the waste containers.

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 broken floor tile at the can wash on the taqueria side of the facility. Repair broken floor tile so that it is smooth and easily cleanable.

6-303.11 Provide required lighting intensity. Observed one lightbulb out in the hood system. Replace with new lightbulb.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs posted inside the female restroom used by both employees and customers. CDI: EHS provided a couple copies of handwashing signs in both English and Spanish to the PIC, and PIC posted the handwashing sign. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the PIC fill a cup of ice water using the cold water from a handsink in the kitchen. CDI: EHS educated on using handsinks only for handwashing, and PIC grabbed a new cup of ice water using water from a prep sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a container of unwashed tomatoes and other produce stored directly on top of a container of RTE veggies. CDI: PIC moved the container to where the other unwashed produce were stored, to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed the interior surfaces of the microwave oven used to warm up soups or other food items in the HH cases per customers request, soiled with food residue. Increase cleaning frequency to avoid buildup.

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 a container of cut lettuce in the deli fliptop that was not date marked. PIC stated that they prepped this an hour prior to the inspection. CDI: PIC had food employee create a date label for this TCS food. Observed a large plastic container of sliced tomatoes that was date marked with a prep date of 1/30, and a discard date of 1/06, stored in a lowboy cooler. PIC asked food employee who prepared this and found that she wrote the wrong month by mistake. EHS also brought to PIC's attention that if it was prepared on 1/30, then the discard date would actually be the 5th, instead of the 6th. CDI: PIC had food employee create a new label with the correct prep date and discard date for the sliced tomatoes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray can of HOTSHOT that said "for household use only" stored on the bottom the dry food storage rack. CDI: PIC voluntarily discarded the spray can.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a large plastic bus tub full of cut lettuce, fully submerged in water, unable to drain, on a shelf in the WIC. Observed a metal pan full of cut lettuce, fully submerged in water, unable to drain, stored in the deli fliptop. CDI: PIC drained all containers of cut lettuce.

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 a sanitizer bucket full of chlorine sanitizer stored directly on a food prep table, next to a cutting board and knife. CDI: PIC moved the sanitizer bucket below the prep table to prevent contamination.

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 torn gaskets on both doors of the lowboy cooler 2. PIC stated that they brought this to the owner's attention and there is a work order in to have them replaced. Observed a wooden mandolin, with visibly un-smooth surfaces and un-sealed wood all around the mandolin, stored hanging on the clean dish rack. CDI: PIC stated that they do not use this mandolin, and voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets in the standing reach-in freezer with food debris. Increase cleaning frequency to avoid buildup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed plastic food container stored inside of a hand washing sink. CDI - PIC removed utensil. -0-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black/white biofilm build-up on inner wall surfaces of ice machine. PIC states that the equipment is professionally cleaned once a month. Recommend thorough and higher cleaning frequency. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods cold holding above 41 F inside of walk-in cooler and prep top. Refer to temperature chart. Container of ham found stored above fill line in prep top. Furthermore, facility’s walk-in cooler discovered to be malfunctioning as ambient temperatures were observed at 55 F. PIC states that they are aware of the issue and have contacted refrigeration technician for repairs. ETA is this afternoon. PIC also explained that majority of perishables were transferred from the facility’s WIC to permitted meat market walk-in cooler the day prior. CDI - Remaining foods voluntarily discarded. -1.5- ***A verification visit will be made follow-up on repairs to unit. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no pull dates for barbacoa, carnitas and lengua (all cooked) stored inside the lowboy reach-in unit. CDI - Product pull dates were confirmed to be from 10/8 and date marked accordingly. Points scaled back due to improvement observed. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed recently cut lettuce inefficiently cooling in prep unit with 0 F degree change after > 20 minutes. Refer to temperature observation chart. Product found densely packed and covered. CDI - Product divided into smaller portions (metal containers) and left uncovered to facilitate heat transfer. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed packaged marinated chicken thawing in ambient temperatures. CDI - Chicken transferred to prep sink and water turned on for proper thawing. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged seals at lowboy reach-in unit. Repair. No escalation of points due to improvement noted. -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall areas in dry goods storage behind shelving units. 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 cooking oil residues spilled on flooring inside of dry goods storage room. Keep clean. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed handsink with empty soap dispenser. CDI - PIC replenished area with soap pump. -0-

REPEAT VIOLATION 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw cecina (beef) stored directly on top of container of ready to eat salsa verde inside of the lowboy unit and container of raw eggs stored above washed produce inside of the walk-in cooler. No physical evidence of contamination observed. CDI - Education provided and storage order corrected to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled spatulas, dried food debris on vegetable slicer, multiple small plastic and large metal food containers with sticker adhesive residue all stored as clean. CDI - All utensils relocated to 3-compartment sink to be W/R/S. -3- ***This is the 2nd consecutive inspection with full point deduction for equipment food contact surfaces. Continued non-compliance at next inspection shall result in a risk control plan or permit action.*** 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 135 F or above. - P. Observed container of cooked beans left out on prep counter at 87 degrees F and chuleta hot holding at 126 degrees F inside of large display case. Food handlers present advised that the beans were recently prepared and held at the prep counter to prepare gordita orders. Chuletas were confirmed to have been prepared at 9:00 AM. CDI - TCS foods re-heated > 165 degrees F and placed into hot holding units. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed incorrect date marking for horchata (4/25/24-4/21/24), no date marking on beans and lettuce and chiles held past 7 day requirement (exp: 4/23/24). CDI - Chiles were voluntarily discarded. Remaining food product dates were confirmed from bulk in the walk-in cooler and date marked accordingly. -3- 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 unlabeled spray bottles (2x) containing Windex and Teflon. CDI - Spray bottles labeled. -0-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed deceased large flying inside on door tracks of bakery display case. CDI - Pest removed by PIC. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of condensed milk stored on the floor inside of the walk-in cooler. CDI - Items relocated to nearby shelving unit. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in 2x containers of sanitizer solution with concentrations of 0 PPM chlorine. CDI - Solutions discarded and refreshed with new sanitizer reading at 50 PPM. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged seals at lowboy reach-in unit and walk-in cooler. Repair. -0.5-

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bins in female restroom. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw cecina (beef) stored over ready to eat salsa verde inside of the lowboy unit. No physical evidence of contamination observed. CDI - Education provided and storage order corrected to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P. Observed food employee double gloved, only remove one set of gloves and don new gloves over old ones while transitioning into another task. CDI - Employee educated, discarded all gloves, hand washed and donned new gloves. -0-

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed plastic containers with sticker adhesive residue and vegetable slicer with dried food debris, stored as clean. CDI - All utensils relocated to 3-compartment sink to be W/R/S. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.18 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 multiple TCS date mark applicable foods such as: Chicharron, salsa de arbol, chicken flautas, salsa verde and cooked ribs held past 7 day requirement and with out date marking inside of the lowboy and walk-in cooler units. CDI - PIC and employees present educated on requirements for date marking and all products voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 two dented cans of corn stored with intact goods on shelving unit. CDI - Cans removed by PIC. -0-

REPEAT: 3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados stored inside of prep top I. CDI - Avocados removed to be washed. -0.5-

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 containing single service hinge lids and containers stored directly on the floor. CDI - PIC removed from floor. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged seals at reach-in unit. Repair. No points deducted due to improvement since previous inspection. -0-

5-103.12 Provide water under pressure to all fixtures. - Pf. Observed insufficient water pressure at hand washing sinks inside of male and female restrooms. 3-comp, prep sinks and all hand washing fixtures inside of permitted facility are providing adequate water pressure and are in good repair. PIC has contacted a licensed plumbing specialist to assess the issue. VERIFICATION IS REQUIRED. -0.5-

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed heavily damaged door leading into dry goods storage room and gap around edges of same door frame. Repair. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple plastic and metal containers with sticker adhesive residue and vegetable slicer with food debris stored as clean. CDI - All utensils relocated to 3-compartment sink to be W/R/S. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed hot holding in compliance with exception of bolovanes hot held between 109-119 degrees F in small case. CDI - Bolovanes re-heated to 175 degrees F.***Points scaled back due to notable improvement observed. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 various TCS foods cold holding above 41 F inside of prep top and lowboy unit. Refer to temperature chart. It was discovered that the unit was malfunctioning as ambient temperatures were observed to be between 48-50 F. Items had been kept inside of refrigeration since previous day. CDI - All foods voluntarily discarded and refrigeration technician contacted for repairs by PIC. Employees instructed to discontinue use of this unit until repairs completed. A compliance visit will be made to verify repair of unit. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on cooked pork and beans used for pupusas. PIC confirmed prep date as 9/19. CDI - Items date marked. 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. 3-501.18 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 lengua held past 7 day requirement (9/10-9/16). CDI - Lengua voluntarily discarded by PIC. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed 2x butane lighters stored on top of container of parchment paper on shelving unit. No physical evidence of contamination observed. CDI - Lighters removed by PIC. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed can of Raid spray stored in back storage room. PIC advised that this for residential use only. CDI - Raid discarded by PIC. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1x live cockroach on dry goods door. CDI - PIC exterminated pest. PIC states that the facility works with a pest control company who services the establishment monthly. Recommend higher treatment services. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1x food employee without hair restraint in the kitchen. CDI - Employee put on a hair net. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados inside of the prep top. CDI - Avocados removed to be washed. -0-

4-501.11 Maintain equipment in good repair. Observed damaged lids to dry goods (rice and beans). Observed damaged seals on doors of small hot holding case. Also observed damaged seals, ice build-up and water pooling inside of lowboy unit. Repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed heavily damaged door leading into dry goods storage room. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed tooth paste stored on bottom shelving with food utensils. CDI - Personal item removed by employee. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed garbage can lid stored on hand washing sink and sink not easily assessable for employee use. CDI, lid removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell eggs stored over RTE food in prep refrigerator. Observed raw chicken stored over raw beef in shelf inside walk in cooler. CDI, foods relocated for proper storage. Repeat. Long term compliance visit to be conducted to ensure proper storage of raw animal food. Risk Control Plan to be requested if not in compliance next inspection / visit. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. 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 - Observed tamale hot held between 117 and 125 degrees F in warmer. CDI, tamale reheated to 171 degrees F. 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 .

General Comment: 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed detergent water at 90 degrees F while employee washing. Label not available at time of inspection on detergent.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) - Observed Raw pork and meat stored over cooked vegetables and RTE foods in walk in cooler shelf. CDI, foods relocated for proper storage. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed deep covered container of cooked meat cooling from previous night at 56 degrees F. CDI, meat voluntarily discarded. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed plantain cooked hot held at 129 degrees F. CDI, plantain reheated to 187 degrees F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed horchata in container prepared on Friday with milk but not labeled. CDI, horchata voluntarily discarded. Improvement made since previous inspection. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf -= Observed bucket of soap not labeled. CDI, soap container labeled.

3-501.15 Cooling Methods (Pf) - Observed recently cut Tomatoe cooling in prep cooler and deep covered container of meat cooling in walk in cooler. CDI, meat voluntarily discarded and Tomatoe relocated to walk in cooler uncovovered to facilitate heat transfer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using towel to dry equipment after cleaning. Observed some containers wet stacked.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written employee health agreement not including nontyhpoidal salmonella. CDI, updated employee health policy agreement emailed to PIC.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken. Stored over raw beef in flip top prep cooler. CDI, foods rearranged to prevent cross contamination. Improvement made regarding foods covered during storage as noted on last inspection. Points not escalated today.

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 cooked meat with date of preparation of 10/3. CDI, meat voluntarily discarded. Observed facility not counting date of preparation as 1st day and using a prep and discard date. CDI, discard date corrected to reflect date of preparation as day 1 on several food items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer above 100ppm as registered on test kit. CDI, sanitizer diluted to required concentration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on waist of food employees.

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 bowl used as scoop for dry food ingredient.

4-501.11 Maintain equipment in good repair. Observed lights not turning on under hood ventilation system.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed bottom of pan in direct contact with top of pan of rice (one pan stacked on top of the other) without the rice being covered. Do not stack pans on top of each other without covering food items. - CDI - PIC voluntarily discarded rice and removed pan on top of rice. - NOTE: EHS elected to reduce point deduction to half due to significant improvement in stored food being covered. Full point deduction will occur at next inspection if violation occurs again.

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. - REPEAT - Observed small containers of salsa stored on ice holding above 41F (see temperature chart). Also observed milk stored on ice at coffee station holding above 41F (see temperature chart). EHS recommends holding items on time instead of storing on ice. - CDI - PIC voluntarily discarded milk and salsas. EHS provided TPHC form to PIC. - NOTE: EHS elected to reduce point deduction to half due to overall improvement in cold holding. Full points will be taken if violation occurs at next inspection.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. - REPEAT - Observed facility with three raid containers stored near mop sink area in kitchen. - CDI - PIC voluntarily discarded all raid containers.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - REPEAT - Observed facility make corn tortillas and corn tortilla chips that are stored in front of tortilleria with labels missing ingredient information.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed one small live insect during inspection. PIC provided invoices for two most recent bi-weekly commercial pest control services (6/20/22 and 7/5/22). Increase pest control services as needed.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed wash bay water temp at 87F during active manual warewashing. Detergent label does not specify minimum water temperature. Hot water at 3 compartment sink only reached 90F. Adjust water temperature to maintain at least 110F. - VR - Verification required within 10 days.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed PIC missing from beginning of the 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 no managerial control over risk factors in kitchen. Management needs to make a priority of managing handwashing, holding temperatures, cooling, employee health and prevent unauthorized staff to come enter kitchen. If it is not kitchen staff, food delivery person, or anyone pertaining to the facility they are not allowed to enter.

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 with expired food protection certification.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed new employees that have recently joined location and no one has gone over health policy. Facility has employees sign agreement form for acknowledgment but not for everyone on staff. Ensure employees are aware of all food safety requirements prior to operating in the kitchen.

2-301.15 Where to Wash (Pf). Observed employees wash hands at 3 comp sink. CDI hands rewashed. 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 employees wash hands without soap and water. CDI hands washed. 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 employee start work and put on gloves without washing hands. CDI hands washed.

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 in Tortilleria side where pound packages are prepared, employee handling already cooked tortillas and packaging with bare hands. CDI tortillas in bin discarded and employee instructed to wash hands and put on gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cucumbers and employee coffee dumped in handsink and utensils stored in handsink in tortilleria area. CDI items removed.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed watermelon that was washed and sliced sitting on shelving without being covered. Repeat.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer that was not cleaned between uses and used Lysol to wipe thermometer. CDI item cleaned at sink. 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 bowls plates and utensils stored with food debris and leftover sticker debris. CDI items moved to 3 comp for cleaning. Repeat 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P) Observed dishes that were actively washed in 3 comp sink with sanitizer basin at 0ppm. CDI employee came to teach new employee on issue and refilled sink to proper concentration. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 chicken stock from the night before holding at 43F. CDI items discarded. Facility has made improvements with cooling but must ensure proper cooling methods followed with all employees.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed white rice, yellow rice, and mix ground beef holding in display case below 135F. Employee stated reach in case takes a while to heat up and food items placed inside unit prior to being fully warmed. Let unit warm up fully before use. Observed tamales that were in rice cooker below 135F. CDI items reheated.

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 reach in unit closest to grill with ambient air of 46F and holding TCS items above 41F. CDI items discarded and unit emptied until repairs.

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 3 different types of chicharron, beef, and other prepared foods held over 7 days. CDI items discarded. 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 pickled Cole slaw, milk, tamales, salsa verde, salsa Rojas, chicken stock, an other TCS items not dated. Repeat.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed facility with raid container to handle pest issue. CDI container 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 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 facility with chicken stock where ice wands and other methods used to cool product. CDI item discarded. Observed Chile rellenos and chicken empanadas are cooled on speed racks that are covered with plastic cover. Ensure items are cooled uncovered to ensure food product drops in temperatures. COvering food allows warm air to stay in food and not cool to 41F and below. Items prepared 2 days prior but was not used yet and has not left walk in. CDI items discarded.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed facility make corn tortillas and corn tortilla chips that are stored in front of tortilleria without labels. Tortillas chips missing ingredients and tortillas missing all label information.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in kitchen throughout inspection and dead one inside of raw meat in reach in unit. Facility states they have pest control come out twice a month. Suggest facility have pest control fumigate area to handle severe pest issues with flies and roaches. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in dry storage with gaps that can allow entry of pest and other contaminants.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing bracelets and watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling utensils and food without a hair restraint.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed raw chicken stored in thank you plastic bag in reach in freezer. CDI

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C). Observed employee drink and food stored on food prep counter with food for the facility in kitchen and tortilleria.

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 - No vomit and diarrhea clean up plan in place at time of inspection. CDI - EHS educated PIC on need for plan and provided copies of written procedures and educational poster. Kit will be in place by next inspection.

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 - REPEAT - Observed raw meats stored over ready to eat beef soup. All ready to eat foods should be stored above raw meats. CDI - PIC corrected storage order. NOTE: Risk control plan will be implemented at next inspection if violation persists. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed raw meats and ready to eat items (soup) stored uncovered in walk in cooler. Cover all food items not in the process of cooling while in storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Observed sanitizer bay at 0ppm for chlorine. CDI - PIC corrected strength to 200ppm. EHS educated PIC on need to check bay throughout the day to ensure proper strength. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT - Observed clean dishes with stickers/sticker residue. Remove stickers and sticker residue when washing dishes. CDI - PIC placed dishes at 3 compartment sink to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed items in hot hold display case not properly holding at 135F or higher (see temperature chart). EHS noted 5 out of 10 heat lamp bulbs not working. Replace bulbs to ensure hot holding unit will function properly. - CDI - Items out of temp were voluntarily discarded. - VR - Verification required within 3 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT - Observed items in bottom of deli prep cooler across from grill not holding at 41F or below (see temperature chart). Repair unit to hold temperatures at 41F or above. Do not store TCS foods in bottom of cooler until repaired. Also observed rice and beans sitting next to stove upon arrival. PIC stated these items are kept here during the day. Items must either be hot held at 135F or higher or cold held at 41F or below. Do not leave items sitting beside stove. - CDI - PIC voluntarily discarded all items out of temperature. - VR - Verification required within 3 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - Observed hot dogs and deli ham opened but not date marked. CDI - EHS educated PIC on proper date marking procedures. PIC voluntarily discarded items.

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 working container of oil not labeled. CDI - PIC labeled oil.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed bugs crawling on walls. Contact licensed pest control operator to come treat establishment for bugs.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees Observed written employee health policy in facility without the new “Big 6” reportable foodborne illnesses. CDI-ES educated PIC on the Big 6 and provided PIC updated Food Employee Reporting Agreement with the above mentioned update. Please review with all staff members and ES recommends all employees sign the agreement form and maintain copies in the facility that are accessible to all employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written vomit and diarrhea clean-up procedures in facility. ES educated PIC on the importance of properly responding to a vomiting or diarrheal event in their establishment. CDI- ES provided PIC with a vomit and diarrhea clean-up plan.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above vegetables and salsa in walk-in cooler Observed raw breaded chicken stored directly above multiple containers of raw beef in walk-in cooler. CDI-PIC properly stored each item. Facility has been provided with storage posters and they have labeled each shelf to indicate what food items shall onto to the shelf. ES recommends routine training for all food employees. ES educated employees during visit on proper storage order. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mounted can opener with visible soil build. CDI-PIC removed can opener to be cleaned and sanitized. ES recommended if the equipment cannot be cleaned and sanitized properly they should purchase a new one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced Mexican cheese, raw breaded chicken and raw breaded beef cold holding in prep unit above 41F. CDI-Per food employee, food items were prepared and placed in unit at 12:30. CDI-ES allowed facility to quickly cool food items to 41F or below. ES observed all food items reach proper temperature before being returned to properly working prep unit. ES elected not to take full points do to different observation, but if cold holding violations continue additional action will be needed. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P Observed two products of peroxide used for cleaning stored on shelf along with food items and food contact surfaces. CDI-Products moved to avoid contamination. ES and PIC discussed areas to store these particular items. Repeat 7-207.11 Restriction and Storage - Medicines Observed employee medicine bottles and containers stored with food items and single-use articles. CDI-Items moved to back employee area. Store labeled medications away from food, utensils, linens, equipment, single-service and single-use articles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two plastic bins filled with produce stored on floor at grill area. CDI-Items washed and moved to WIC for storage.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outside dumpsters with side doors open. Observed 1 of 2 outside dumpsters missing lid. Replace missing lid.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs attached to tortilla oven ventilation system shielded or provided with shatter-resistant bulbs. Install shields over lights or install shatter-resistant light bulbs.

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification by an accredited program as specified by 2-102.12. REPEAT. PIC with certification shall be present during all hours of operation.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two uncovered employee drinks stored on prep table not in-use during inspection. CDI-Cups discarded. Maintain employee drinks with lid and straw and stored to avoid contamination in designated areas.

2-301.14 When to Wash - P Observed one food employee handle raw beef with gloved hands then remove gloves and don new gloves without handwashing. Observed the same employee then turn of faucet without using a clean barrier, thus contaminating hands. CDI-EHS educated food employee on when to wash and proper handwashing procedures. EHS observed the same employee properly wash their hands 3 other times during inspection. EHS recommended PIC train all employees on when to wash and proper handwashing procedures. PIC agreed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tortilla area handwashing sink with a large black trash bag stored in it. CDI-Trash bag removed. Keep all handwashing sinks accessible at all times. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels supplied at restaurant and bakery handwashing sinks at the beginning of the inspection. CDI-PIC placed paper towels at all sinks. Maintain paper towels at all handwashing sinks at all times.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked chicken, beef and sliced ham in walk-in cooler. Observed raw chicken and raw beef stored above cilantro in walk-in cooler. Observed raw shelled eggs stored above ready-to-eat foods in walk-in cooler. CDI-EHS educated PIC on proper storage order and PIC rearranged the raw proteins and RTE foods. EHS provided PIC with storage order posters.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken improperly hot holding in warmer case at temperatures below 135F. Per food employee, the product was cooked and cooled on 07/21. Food employee also stated the chicken was the last food item reheated one hour ago and may have not reached proper temperature. CDI-PIC rapidly reheated food item to above 165F within 10 mins. EHS educated PIC and food employee on proper reheating procedures and parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 10 containers of arroz con leche cold holding in bakery display case at temperatures above 41F. Per PIC, items have been stored in case since 07/21. CDI-All products voluntarily discarded. EHS discussed proper cold holding temperatures and cooling parameters and methods. Ambient temperature was measured at 42.3F. Verification visit no later than 07/29 to confirm unit has been repaired or replaced. EHS advised PIC to not store any TCS food items in unit until repaired or replaced. He understood.

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 open containers of milk, cooked pork, cooked ribs, cooked beef, cooked rice, salsa, sliced ham, and open containers of hot dogs without date mark labels. Per PIC, all items were made or prepared on 07/21. Verification no later than 07/29 to confirm date mark labeling system has been established and properly performed. If this violation continues, EHS may recommend a risk control plan or other permit action. REPEAT

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed a bottle of residential pesticide in bakery dry storage area. CDI-PIC discarded product voluntarily. EHS stated pest control shall be performed by a licensed pest control operator. REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle in bakery area not labeled. CDI-PIC labeled the sanitizer. 7-201.11 Store toxic materials to avoid contamination. -P Observed a can of WD-40 in bakery area stored above prep table. CDI-PIC stored chemical in designated area away from food and equipment.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed PIC not ensuring that employees are using proper methods to rapidly cool potentially hazardous foods through daily oversight of routine monitoring of food temperature during cooling.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked pork and beef at 43F after cooling overnight. CDI, voluntary discard by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork hot holding below 135F. CDI, voluntary discard by PIC.

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 beans, salsa, tamales, cooked beef, and cooked pork. PIC states beans, beef, and pork were made yesterday and salsa and tamales were made on Saturday. CDI, items date marked by PIC.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed bottles of residential pesticide in dry storage room. PIC states pesticide is used for ants. CDI, voluntary discard by PIC.

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 cooked pork, cooked beef, and tamales cooling in covered containers. Observed tamales tightly packed in bus tub and cooked pork and beef cooling in deep containers. PIC states foods are placed on ice then placed in walk in cooler when temperature reaches 41F. Observed PIC not clear on cooling methods and cooling parameters. CDI, voluntary discard by PIC. EHS explained to PIC cooling methods, the cooling process, and the time parameter that they have for foods to reach 41F from 135F.

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 plastic container with no handles being used to scoop out dry beans. CDI, voluntary discard by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed soiled single use to go boxes stored near trash can. CDI, voluntary discard by PIC. Trash can moved to different location.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no back flow device at mop sink. Verification required.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees handle cash and proceed to serve food without changing gloves. CDI, gloves discarded and hands washed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for re-wash. *Observed significant improvement since last inspection.*

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked beef cooling overnight with temperature of 44F. CDI, voluntary discard by PIC. *Observed significant improvement since last inspection.*

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cabbage salad with date marking of 12/27/20. CDI, voluntary discard by PIC.

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 cooked beef cooling in covered pan. Observed several items cooling overnight in walk in cooler. Observed cooling log with incorrect temperature at start of process, i.e. starting temp 195F instead of 135F. Observed all foods except cooked beef at 41F. EHS explained to PIC that temperature for cooling starts at 135F and temperatures shall be recorded until 41F is reached within 6 hours. CDI, cooked beef discarded by PIC. *Observed significant imrpovement since last inspection.*

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 utensils with no handles being used for fry beans and rice. CDI, items removed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without washing hands. CDI, PIC instructed employee to wash hands in between glove use. Employee hands washed. 2-301.15 Only wash hands in hand washing sink. -PF Observed employee rinsing gloves at 3 comp sink. CDI, employee removed gloves and washed hands at hand wash sink. Employee educated on only using hand wash sink when washing hands and that gloves shall not be rinsed and reused.

Repeat: 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed several containers and utensils with build up stored as clean. CDI, items removed for washing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in 3 comp sink. CDI, sanitizer added to 3 comp sink. PIC and EHS discussed solutions to add correct amount of sanitizer to 3 comp sink.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed refried beans cooling in walk in cooler. Temperature was at 71F. PIC states that the beans were cooked yesterday morning. PIC states they have been using a cooling an emailing it to EHS every 2 days. Cooling log showed beans gradually cooling until 41F reached. However, Temperature was checked at 71F. CDI, voluntary discard by PIC. EHS discussed with PIC how to use temperature log correctly.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese at 44F at the top and 41 at the bottom of container inside prep top. Container was filled past the fill line. CDI, cheese at top removed. EHS explained to PIC to fill container to fill line.

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 refired beans cooling in large, deep covered container. Beans were cooked previous day. CDI, voluntary discard of beans by PIC.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of beans and rice with no labels. CDI, items labeled.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed single use container with no handle being used to scoop out rice. CDI, item discarded.

Repeat: 4-202.11 Food-Contact Surfaces-Cleanability - PF Observed spatula with melted handle at grill line. CDI, item discarded by PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with CFPM certification.

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 Employee observed washing hands for a few seconds then turning off faucet handles with bare hands. CDI. Employee educated and rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf All three handsinks in kitchen observed without paper towels or drying method. CDI. Paper towels retrieved.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken observed over whole pork, ground pork, and ready to eat cheese in reach-in cooler. Raw chicken observed above ready to eat soup in walk-in cooler. Manager arranged some foods. EHS will return no later than 10/8/2020 to verify storage in coolers is correct. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple containers and bowls observed with food debris that were deemed clean by manager. CDI. Dishes rewashed.

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 Cooked beef cooked and cooled last night at 7PM observed at 44F in walk-in cooler. CDI. Discarded. 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 Several foods in walk-in cooler observed with no date marking. Some foods dated during inspection. EHS will return no later than 10/8/2020 to verify date marking has improved. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Shrimp ceviche is being offered on menu with no consumer advisory. EHS will return no later than 10/8/2020 to verify consumer advisory has been added correctly.

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 Several foods are being cooked in deep, large pots and being stored in walk-in cooler overnight to cool without stirring or portioning. Beef that was cooling in large pot overnight found to not meet temperature parameters. Food was placed in more shallow pans. Repeat violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. One roach found in utensil basket.

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. A few soiled wiping cloths observed on counter.

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. Small to-go containers with no handles being used for dry ingredients. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Bowls and pans are being stacked together 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 A few utensils observed with melted handles and no longer cleanable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed heavily scratched and need resurfacing or replacing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test kit observed for quat sanitizer being used. EHS will return no later than 10/8/2020 to verify test strips have been obtained.

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

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 bare handing the bread. CDI-The employee was instructed to don clean gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked hams, and beef in the walk in cooler. CDI-The items were all rearranged to allow for correct storage order. REPEAT, 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several items stacked ontop of each other with no barrier in between in the walk in cooler. CDI-The items were unstacked and explained to keep covered when not in the cooling phase.

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 product that did not fully cool within the 6 hour time frame requirements. CDI-The item was discarded. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chile rellenos hot holding below 135F at the front hot line. CDI-The chile rellenos were reheated on the stove. 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 several items in the walk in cooler with no date labels. CDI-All items were properly back dated. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of cleaner. CDI-The bottle was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food items cooling with covered lids and in large portions in the walk in cooler. CDI-The product was discarded due to not reaching required cooling times. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on the ground in the walk in cooler. CDI-All items were placed onto shelving. 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 bowls with no handles stored in the dry storage containers, and the ice scoop handle stored directly in the ice. CDI-All bowls were removed and the ice scoop was moved out of the ice. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed burned out light bulbs in the hoodvents. Have replaced.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed employee dumping and refilling sanitizer bottle. CDI - EHS corrected employee and employee moved to 3 comp sink to make sanitizer. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw chorizo. CDI - EHS relocated chicken to correct storage order.

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

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed moldy whole tomatoes in walk in cooler. CDI - EHS instructed PIC to remove and discard moldy tomatoes.

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 pork and beef stock in walk in cooler at 46F. Employee stated she was working with both the previous day. Both items had not met cooling parameters after cooling down. CDI - Both pots of stock were voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beef hot holding at 115F on counter next to grill. Other hot items above 135F, but employee stated she intended to hold them there due to steam table temporarily out of order. CDI - All hot items at grill placed on temporary TPHC; time stamp for 9:30 am - 1:30 am placed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked carnitas and beef cold holding 46F and above in flip top unit. Both items stored in to go boxes on top of containers in flip top above chill line. PIC stated they were held there overnight. CDI - Both items voluntarily discarded. Observed beef cold holding at 46F in flip top unit. Items stored in to go boxes on top of containers in flip top above chill line. PIC stated they were brought out this morning. CDI - Beef taken to cool rapidly. 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 items in prep unit without date mark. PIC stated the original containers in walk in cooler all had date marks. EHS educated PIC and employees on date marking all TCS items held in facility for more than 24 hrs. Verification required within 10 days of inspection. *Points de-escalated due to date marking system improved throughout facility. All items in walk in correctly date marked and within time/temperature window*

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 pork and beef stock cooling from previous day in walk in cooler in large pots with closed lids. CDI - Both items were voluntarily discarded.

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

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 bowls (used as scoops) inside rice and beans in dry storage. EHS recommended using utensils with handles.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups at make line with no protection. EHS recommends keeping plastic on cups to prevent contamination.

301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P; 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands in handwashing with soiled gloves on. Observed employee not wash hands between changing tasks (dirty dishes to clean dishes and to prepping food). Observed employees not using barrier to turn of faucet (use paper towel). CDI. Employee properly washed hands between tasks and took off soiled gloves. Employee informed to always use paper towel to turn off handsink. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitcher stored in handsink. Observed employee placing dishes in handsink to rinse off. CDI. Informed employee to not wash or store anything in handsink. Repeat. Half points as pitcher was moved and dishes were placed in the three compartment sink to rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef tongue at 48F in prep cooler and red salsa at salsa bar at 47F. CDI. The beef tongue was placed back in the walk in cooler and the red salsa was cooled with ice.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Date marking inconsistent throughout facility. Some dates are when the food is prepped and some dates are when the food is to be discarded. Ham, queso cheese, and tomatos in prep cooler did not have a date. Observed lettuce with prep date of 4/11, refried beans with prep date of 4/5, and papusa mix with prep date of 4/7. I will verify within ten (10) days for compliance.

3-307.11 Protect food from contamination sources not specifically noted by code. COMMENT: Observed unopened gatorade bottle inside ice machine. Bottle was removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Continue cleaning all shelving in the walk in cooler and bottoms/insides of prep coolers.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Observed small leak under front handwashing sink.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed very little active managerial control over the following: employee handwashing/glove changing, proper sanitation of food contact surfaces, and employee training in proper food safety to include procedures for above (date marking, hot holding, etc).

2-301.15 Only wash hands in handwashing sink. -PF; -301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P; 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands in prep sink with soiled gloves on. Observed employee not wash hands between changing tasks (raw to ready to eat). Observed employees not using barrier to turn of faucet (use paper towel). CDI. Employee properly washed hands between raw and ready to eat and took off soiled gloves. Employee informed to always use paper towel to turn off handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed ice scoop stored in front handsink. Observed soap dispenser not adequately providing soap at either sink at time of inspection. Observed no paper towels at either handsinks in the kitchen or in either bathroom. CDI. Manager provided soap and paper towels at all handsinks. Ice scoop was returned to the three compartment sink to be cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In the walk in cooler, observed raw groud meat above ready to eat juices; and raw beef above ready to eat produce. CDI. The employees moved the raw meats to their prospective locations as labeled in the walk in cooler. I will return within ten (10) days to verify the storage order in the walk in cooler.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice scoop stored in handsink (soiled area) moved to the three compartment sink for cleaning. The ice scoop was cleaned by employee with just soap and water. Employee began to place ice scoop back inside ice machine without proper sanitizing. CDI. Immediately instructed the employee to rinse and sanitize scoop in the three compartment sink. Had to instruct employees on making sanitizer solution for three compartment sink. Ice scoop was sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P In hot holding steam unit observed chorizo, chicken, beef, pork, and beef tongue all below 135F (see temp chart). CDI. The meats were reheated on the grill above 165F and held hold on the grill until steam table is repaired. I will return within ten (10) days to ensure steam unit is repaired and hot holding is being maintained. 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 In the prep cooler, observed bean and cheese mix for papusas made yesterday with no date mark; ham made yesterday and queso fresco made yesterday with no date mark. In the walk in cooler, observed no consistency with date marking. Manager explained food is date marked with its expiration date. However, lettuce made today, salsa made 3/9, menudo made 3/10, and ham cut 3/8 were marked with date of prep causing confusion in the walk in cooler. CDI. Food employees correctly date marked the foods with their date of expiration to maintian consistency. Beans and cheese, ham and queso in prep cooler were date marked with their date of expiration. I will return within ten (10) days to verify consistency of date marking.

7-201.11 Store toxic materials to avoid contamination. -P Observed raid and windex stored intermingled in the bakery area with kitchen items. CDI. Windex was moved to appropriate location and raid was removed from the kitchen as it is not for use in commercial areas. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. COMMENT: Obtain sanitizer buckets to effectivelty hold wet wiping cloths in between uses as several wiping cloths were noted stored on prep tables through out kitchen when not in use.

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. COMMENT: Do not store the ice scoop in the handsink.

4-501.11 Maintain equipment in good repair. COMMENT: Repair the hot holding steam table.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris noted on the outside of equipment (fryers/oven), bakery equipment and on gaskets throughout. Food debris noted inside microwave. Clean more frequently. Repeat.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Noted slow floor drains throughout establishment. Sewage company was able to repair the slow draining lines at time of inspection. No sewage backup was noted as their was a clog in the line and the grease trap needed pumping. Was repaired during inspection.

6-501.18 Cleaning of Plumbing Fixtures - C 6-202.14 Toilet Rooms, Enclosed - C Both restrooms are in need of deep cleaning. Observed heavy debris on toilet seats and plumbing pipes. Observed women's restroom without proper closure. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

5-501.16 Provide waste bins in required areas including at handwash sinks. COMMENT: At beginning of the inspection there was no trash can available in the kitchen to throw away trash. Provide trashcans for trash.

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. COMMENT: Replace the light bulbs that are out above the grill and fryers. 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. Clean the floors walls and ceilings in the bakery area. Clean the FRP boards in the men's and women's restroom. Observed excrement on FRP walls in men's restroom in need of cleaning ASAP.

2-102.12 Certified Food Protection Manager - C At the time of the inspection, no certified food protection manager (CFPM) was present. Discussed the need for a CFPM and classes they can take that are ANSI approved. PIC (person in charge) shall demonstrate knowledge by being a certified food protection manager. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P;3-304.11 Food Contact with Equipment and Utensils - P Observed chicken and beef thawing out at the prep sink directly beside one other. Instructed PIC to thaw meats at different times to prevent contamination. Discussion held on how to clean/sanitize the sinks between use. PIC moved the chicken to the walk in cooler to thaw. REPEAT; points were de-escalated as everything was stored correctly in the walk in and reach in units with labels. Observed wrapped, panned papusas sitting on top of trash can. CDI (corrected during inspection). Papusas outter bottom wrapping was moved to prevent potential contamination. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. A trash can top is not considered clean equipment.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled utenils in large plastic container at the three comaprtment sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI. The utensils were taken to the three compartment sink to be washed and sanitized. the

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed tamales hot holding for later service at the cooking stove at 105F. They were cooked two hours prior and the time was verified. CDI. Allowed the PIC to hold the tamales for the rest of the lunch period (around 1.5 hours) on time as a public health control as the tamales could not be reheated for service as it would ruin the product. The tamales were to be discarded after the 1.5 hour period. TCS food shall be maintained at 135F or above.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P COMMENT: Observed recently cut cabbage at 52F on prep table. Cut cabbage is a food that is potentially hazardous; once cut it shall be placed under refrigeration to cool to 45F or below. Maintain TCS foods in cold holding at 45F or less. CDI. The PIC placed the cabbage in the prep unit.

3-501.19 Time as a Public Health Control - P,PF Observed empanadas held on TPHC procedures undocumented. Emailed the TPHC procedure form to the PIC to fill out and follow. I will return within ten (10) business days to verify compliance. Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded.

7-201.11 Separation-Storage - P Observed bottle of 401 spray cleaner stored on prep table directly beside food being handled/prepped. CDI. The spray cleaner was moved. Store toxic materials to avoid contamination. REPEAT.

3-501.15 Cooling Methods - PF Observed container of rice cooling tightly covered at the prep table. Quickly cool foods after dropping below 135F. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI. The PIC placed the rice in the walk in cooler without cover to cool down adequately.

3-501.13 Thawing - C Observed chicken and pork thawing without running water sitting at the prep sink. Use approved thawing methods. TCS foods shall be thawed under running water with enough velocity to wash away particulates and does not rise above 70F, under refrigeration, or as a part of the cooking process. The chicken was moved and the beef was placed under running water.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C COMMENT: Significant improvement since the previous complaint investigation was made, however dead insects noted underneath the coffee bar inside cabintery in the corners. Ensure dead insects and pests are removed from the premises at a frequnecy that prevents their accumulation.

4-302.14 Sanitizing Solutions, Testing Devices - PF Chlorine test strips not avaliable for use during the inspection. Obtain chlroine test strips from supplier or other means. I will return within ten (10) days to verify compliance of this violation. Provide a test kit that accurately measures sanitizer concentrations.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C COMMENT: Observed outside of equipment not in use at the bakery soiled with food debris Keep the equipment clean to avoid build up of dust, food residue or debris.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager present during the inspection. MAke sure to have one at all times. No observó a un gerente certificado de protección de alimentos presente durante la inspección. Asegúrese de tener uno en todo momento.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle being stored on food preparation surface without a lid and food stored there as well. CDI Drink was located to bottom shelf. REPEAT. La botella de agua del empleado que se observa se almacena en la superficie de preparación de alimentos sin tapa y los alimentos se almacenan allí también. CDI Drink se ubicó en el estante inferior. REPETIR

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee cutting potatos and onions at time of inspection. Items were to be cooked but not immediately. CDI Items were cooked to 165 degrees. Make sure food employees wear gloves when touching food. Empleado de comida observado que corta los potatos y las cebollas en el momento de la inspección. Los artículos debían ser cocinados pero no de inmediato. Los artículos de CDI se cocinaron a 165 grados. Asegúrese de que los empleados de alimentos usen guantes cuando tocan

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork, steak, and chicken being stored above corn, queso and and cooked meat. CDI Items were relocated to top shelf. REPEAT Reviewed storage chart (spanish copy with PIC). Observado cerdo crudo, bistec y pollo que se almacena sobre el maíz, el queso y la carne cocida. Los artículos de CDI se reubicaron en el estante superior. REPETIR el cuadro de almacenamiento revisado (copia en español con PIC).

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 corn, chicken franks in walk in cooler without a date marking. CDI PIC had items date marked; stated was open last night. However if seen in future points will be deducted and discard product. *Please have system in place; date mark for either dispose date or preparation date.*Maíz observado, franks de pollo en una nevera portátil sin marca de fecha. CDI PIC tenía elementos con fecha marcada; declaró que estaba abierto anoche. Sin embargo, si se ve en puntos futuros, se deducirá y descartará el producto. * Por favor tenga el sistema en su lugar; marca de fecha para la fecha de eliminación o la fecha de preparación. *

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottles being stored above shelving of single service and along. CDI Bottles relocated. Las botellas químicas observadas se almacenan encima de la estantería de un solo servicio y a lo largo. CDI Botes reubicados.

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 one pan of beans tightly covered in a large metal pan cooling in walk in cooler. CDI Beans were uncovered and ice added for rapid cool down. REPEAT Points not escalated for one item, if seen in future full points will be deducted.Observó una sartén de frijoles bien tapada en una olla grande de metal que se enfriaba en la nevera. Los frijoles CDI fueron descubiertos y se agregó hielo para enfriar rápidamente. REPETIR Los puntos no escalados para un elemento, si se ven en puntos completos futuros serán deducidos.

3-501.13 Use approved thawing methods; in fridge, cooking process, microwave or under running water where water does not rise above 70 and product not above 45 degrees. Observed food establishment thawing meat in sink. CDI Product was placed under running water to be cooked right away. Use métodos de descongelación aprobados; en el refrigerador, en el proceso de cocción, en el microondas o debajo del agua corriente, donde el agua no supera los 70 grados y el producto no supera los 45 grados. Establecimiento de comida observado que descongela la carne en el fregadero. El producto CDI se colocó bajo agua corriente para cocinarlo de inmediato.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour on the floor in tortilla area. CDI Item was relocated. Almacene los alimentos en un lugar limpio y seco, sin exponerlos a la contaminación. Mantenga al menos 6 pulgadas sobre el piso. Harina observada en el piso en el área de tortilla. El ítem CDI fue reubicado.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee not wearing a hair restraint. Observed employee wearing bracelet while performing food preparation. Make sure to wear hair restraint and no jewelry other than a plain ring. Observado a un empleado que no usa un sistema de sujeción para el cabello. Empleado observado usando pulsera mientras realiza la preparación de alimentos. Asegúrese de usar protección para el cabello y joyas que no sean un anillo liso.

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 in back room on floor. Make sure to store at least 6 incehs off ground. REPEAT. Servicio único observado en la habitación de atrás en el piso. Asegúrese de almacenar al menos 6 incehs del suelo. REPETIR

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 ceiling tiles in dry storage with water damage. Make sure to replace. REPEAT Low risk points not increased. Tejas del techo observadas en almacenamiento en seco con daños por agua. Asegúrate de reemplazar. REPETIR Los puntos de bajo riesgo no aumentaron.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage and food being stored on food preparation surfaces and near microwave. Make sure to store accordingly so contamination will not occur.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink being blocked by coffee pot and sheet pan. CDI Items relocated and PIC will train employees about keeping clear.

3-302.11(A) Separate the different types of raw animal foods. -Pf 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored above cooked beef and raw beef. Observed tamales and rolls being stored below raw meat. CDI Tamales and rolls discarded. Chicken rearranged and placed on bottom shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves while doing ware washing then move to handling food. Observed food employee wearing gloves going from dirty to clean at ware washing. CDI Food employee stopped both times and asked to remove gloves with a hand wash.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build-up and debris inside of basin. Make sure to increase cleaning frequency. CDI Reviewed with PIC proper cleaning instructions and frequency.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed at time of inspection rice at 94 degrees and corn at 79 degrees. Food employee stated that product was cooked off this morning and then pulled to cool at approximately 12-1 pm. Product had been left out at room temperature to cool from this point on. Based on the cooling parameters and observing product not moving at all at a rate of 0 degrees during the inspection product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions and chicken being held below 135 degrees. CDI Product was reheated to above 165 degrees. 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 container of salsa verde and red salsa dated for 5/15. Observed tomatillo salsa dated for 5/7. Observed tamales date marked for 5/16. CDI All product was discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle for food contact surfaces reading 1000 ppm for chlorine. CDI Bottle was emptied and refilled with 100 ppm for chlorine.

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 Food establishment is cooling product at room temperature. Please see #18 regarding more information. CDI Based on product not hitting parameters; product was discarded. IN future make sure to follow cooling recommendations and chart.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottles containing aqueous solutions and oils not labeled. CDI PIC labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on counter. Make sure to store in sanitizer in between use or launder.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-502.13 Single-use and single-service articles may not be reused. Observed single service bowls being used for scoops in dry goods. CDI Items were removed. Observed boxes of single service on the floor in dry storage. Make sure to store at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed house hold blenders in establishment. Make sure to replace with commerical. Observed utensil handles melted and disrepair. Observed dicer damaged missing parts of chopping where food debris is accumulating. Make sure to replace/repair as necssary.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damage tiles in dry storage. Make sure to replace.

5-202.12 Provide at least 100F water at handsinks. -Pf No hot water is in the women's room that employees and customers use. Facility has called a repairman and he will hopefully be out Thursday according to the store manager. VR by 1.18.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked pepper and onions were holding at <135F on the counter today- cdi placed on time today. Time sheet emailed to PIC and this process was explained as an option for this product.

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 ham that was opened on Friday with no date. cdi back dated during inspection. All TCS items in teh walk in cooler, including soups and beans today, where date marked correctly. Thank you for this improvemnet.p

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed medicated cream stored on the microwave.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests in teh facility today and gnats at canwash. The pest problem has greatly improved. Please continue with frequent pest company visits.

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 handling food with a watch on.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops with no handles stored in a dry good today.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster lids open and trash on the ground around dumpsters. Recommend increasing frequency of pick up or getting more dumpsters.

6-501.16 Store mops for air drying after use. Observed mop stored wet in the canwash- invert so it can airdry or hang up to dry. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gaps along the prep sink where it meets the wall, a gap under the steam table, gaps around some pipes on wall, and peeling paint on the wall of the walk in cooler.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-303.11 Intensity-Lighting - C Observed burnt out lights in the ceiling of the kitchen and on the hood unit. One light missing from steam table and two lights have no coating on them in the steam table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork fat that had been made in the meat market and stored at room temperature- cdi product discarded. This product must be refrigerated after cooking and date marked as required.

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 3 pots of chicken, 2 were 2 days old and the other an unknown time- cdi 2 pots back dated and the other discarded. Observed soup with no date- cdi back dated to correct. Pork fat had no date on container- cdi 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 Beans were made on the 1st of the month- cdi discarded.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dried orange rings in an open bag in the back.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops with no handles stored in food- use a scoop with a handle so the handle can be stored up, out of the food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on bakers buckets in the walk in cooler and remove old date stickers from containers before washing them.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Peeling paint on the walls in the walk in cooler. Gaps on walls at the steam tables, around pipe, etc. where pests can hide. Gaps still present at sinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over veggies in the walk in- eggs moved to the bottom of the rack to correct. One egg was broken but no observed contamination seen.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed refried beans that were made on Monday with no date on them- back dated to correct. 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 onion salsa, dried refried beans, and chicken enchilada filler that was >7 days old- discarded to correct.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed unapproved pesticides in the kitchen dry goods room- these were taken out of the kitchen and put into the manager's office to correct.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests in the facility today. Keep working with pest control on this issue- they are making visits every two weeks.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cornmeal and sugar bags open and tied up in a garbage bag. Use a container that can close completely.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old date stickers on clean dishes today- remove them before washing, rinsing, and sanitizing. Observed some build up on the walk in racks today.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling paint on teh walk in cooler door. Observed gaps where the 3 comp sink and prep sink meet the wall- re caulk.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

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 washed cilantro being handled with barehands- cilantro rewashed and cut with gloves to correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked tomatoes and beans holding at <135F today. Beans put on time and tomatoes were put into the cooling process during the inspection to correct.

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 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 beans made 24 hours prior with no date on them- discarded. Observed cooked corn with no date- back dated to correct. Observed flautas and salsa made on the 17th that were past their 7 days- discarded to correct. Observed hamon with the incorrect date- date was not changed by staff- back dated during inspection.

7-208.11 Storage-First Aid Supplies - P,PF Observed rubbing alcohol, ointments, and other first items stored on the dry goods shelf today.- moved to personal item storage that is approved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests today. Keep working with the pest management company that was here yesterday as discussed. Keep entrances closed off from entry, watch deliveries for infestation, and close off all cracks and crevices where possible.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed peeling paint on the walk in cooler walls.

No untrained employees are alloed in kithcen. Observed no one onsite with manager's food safety certificate. Someone with this certificate must be here during times of prep, service and clean up. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF

Observed raw chicken stored over raw beef- chciken moved to the bottom to correct. Obsercved raw beef over beans in the walk in- beef moved to bottom shelf. Observed cheese, dough, and beans stored in a container with raw pork- seperated today. Store foods by final cook temperature, with higher temperature required foods would below others. For instance-chicken separated or below all other raw meats. 3-302.11(A) Separate the different types of raw animal foods. -Pf

Observed sanitizer spray ottle at 10ppm chlorine- refilled so it was 50-200ppm. Maintain sanitizer at correct concentrations. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed tamales, beans and salsa that was made >7 days prior- discarded. Tmales reheating were discarded as well. Observed ham, hotdogs, cooked pork without dates and they were opened > 24hours prior, back dated to correct. Prok must have the pull from freezer date. 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 unknown pink chemical stored over clean pots- chemical discarded. Keep chemicals labeled and stored so they will not contaminate clean restaurant equipment. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed handles of parm. cheese and lettuce scoops in the food- stored these handles out of the food or ono a clean, dry surface. 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 no certified food protection manager onsite today. It has been past 210 days since the permit was issued. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed raw pork stored directly next to tomatoes on the prep table today- raw pork moved to the prep sink to correct. Observed raw eggs stored over drinks-eggs moved to the raw meat shelf to correct. Store foods by final cook temperature, with raw meats always separated and/or are below ready-to-eat foods. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed salsa bar out in the dining room with no cover on it- cover provided during inspection. 3-306.13 (A) Consumer Self-Service Operations - P

Observed ceviche offered for sale with no consumer advisory- advisory provided today to correct. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food proteciton manager certification. Facilty is within initial grace period allowed to obtain certification. Handout left with PIC containing infromation on courses.

6-301.14 Post a handwash sign at each handsink. No handwashing signs in restrooms. CDI - Adhesive handouts left with PIC. Improvement from last inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw beef and raw beef stored over ready-to-eat foods like rice in walk in cooler. CDI - Walk in cooler rearranged with correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Fresh salsa holding above 45F on self service buffet table. CDI - Salsa placed on time today. Discussed proper cooling of items before placing on buffet and the possibility of using TPHC on salsa if cold holding continues to be an issue.

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 Cooked rice and cooked green chiles with dates more than days old in walk in cooler. CDI - Both discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Rice cooling on rack in kitchen with lid on and already well below 135F. CDI - Lid removed and product relocated to walk in cooler for rapid cool down.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available to measure temperatures. VR - Will return with in 10 days to verify correction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Solution in sanitizer container testing at 0ppm. CDI -Solution dumped an reamde at correct concentration.

5-205.15 Maintain a plumbing system in good repair. Faucet over wash basin of three comp sink has a leak. Repair.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has proof of food protection manager certification. Facility has 210 days from date the permit was issued to comply.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Staff recalled the health policy being discussed at permitting but could not produce a copy. CDI - Electronic copy sent to PIC to review with staff and post.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink testing well below 50ppm. CDI - Chlorine added; tested at 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Jalapenos holding below 135F in fryer basket above deep fryer. CDI - Jalapenos reheated to 165F+ and placed in pan on grill top to hold.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw chicken stocked above the top of the pan and holding above 45F in the flip top . CDI - Out of temp portion of chicken discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Refried beans cooked yesterday in walk in cooler with no date mark. CDI - Back dated today.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No hair restraints in use while working with food. ensured food workers wear a hat or hair net.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter in kitchen. CDI - Placed in sanitizing solution.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of single service cups and lids on floor in bakery area. Relocated these to shleves.