TIPSY BURRO

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. Soap dispenser at handsink damaged. Floor paint in walk-in cooler is beginning to wear. Repaint floor and replace soap dispenser. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE food in the WIC. CDI PIC corrrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap at the bottom of the door to outside.

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 Cut tomatoes were cooling in deep container with tight lid and measured 68F. Use shallow pans and leave cooling TCS foods loosely covered or uncovered. Also, use shallow pans to facilitate rapid cooling. CDI - PIC moved cut tomatoes to shallow pans to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 employee cell phone observed on prep table. Do not store personal items where food is prepared. 0 pts.

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

3-501.15 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 Guacamole with tomatoes cooling at 66F in bottom of sandwich cooler. TCS foods must be cooled in walk-in cooler or freezer. CDI - PIC moved guacamole to walk-in cooler. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Thermometer is more than 2 degrees off 32F in ice bath. VR - Verification required within 10 days that establishment acquires accurate thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-501.11 Maintain equipment in good repair. Walk-in freezer does not close properly. Repair. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean off sides of cooking equipment. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with build up. CDI Can opener placed in wash are for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler. Cold drawer gaskets were replaced. Replace gaskets. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up around floor edges, especially around equipment like shelving. More frequent cleaning is required.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 3 dented cans of refried beans. CDI: Cans removed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed salsa still 43F from yesterday. CDI: Product was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 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 2 containers of Queso still at 56F from yesterday. CDI: Product voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled peppers in cooler drawer at 42F. CDI: Items moved to the walk in cooler. PIC stated that the thermostat is broken and is being replaced. The unit itself is working intermittently, and he said it was holding properly when he loaded it this morning. PIC had a monitoring system in place with thermometers in with the food for quick access to read and per PIC is checking the product every 30 min. PIC noted that the product was high prior to EHS temping food. EHS recommends not using the unit until it is reliably holding at 41F and below. REPEAT VIOLATION However, facility showed good active managerial control of the issue, future cold holding violations will result in escalation of points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa and queso cooling in deep, tightly covered containers from yesterday. CDI :Products voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on cooler drawers and on reach in cooler. Replace gaskets.

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 accumulations on the blade of the can opener. CDI - The can opener was removed to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All items in cold drawers that were placed in the unit 20 minutes prior to my arrival were not holding 41F. Unit ambient air was holding above 41F. CDI PIC moved all items to WIC and will not store any items in unit until repairman inspects unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed black beans marked 5/17 placed on stovetop for reheat. Item is one day passed the 7 day window. CDI PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee turn off faucet without using paper towel as barrier, recontaminating hands. CDI - EHS intervened and educated employee on correct hand washing, employee rehashed hand to perfection.

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 accumulations on the blade of the can opener. CDI - The can opener was removed to be cleaned. Owner plans to purchase new blade for can opener.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in Quat sanitizer at or below 50 ppm. CDI - The sanitizer bucket was replenished with sanitizer at the proper concentration.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage container stored with clean utensils. CDI removed

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed solitary fruit fly at sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers of queso on freezer floor. CDI removed 3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed uncovers ice bin at wait station exposed to customers.

3-302.15 Wash fruits and vegetables prior to use. Observed facility repeatedly fail to properly wash avocados.

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 SVS utensils stored under bactine. CDI reorganized

4-502.11(A) Maintain utensils in good repair. Observed multiple damaged utensils.

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 multiple soiled exposed griddle controls.

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 . Bowl of fries observed on speed rack at 130F. CDI - PIC e-mailed TPHC form and time sticker placed on fries. Fries will be discarded within 2 hours. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Pork (7-12), beans (7-13), queso (7-12), and black beans (7-13) in walk-in cooler were past 7 days old. Discard TCS RTE foods 7 days from preparation. 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 . 1 container of cooked plantains were missing date label. CDI - Date label placed on container by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Cut tomatoes cooling in bottom of sandwich cooler at 56F. Use equipment designed to rapidly cool foods, such as the walk-in cooler or freezer. CDI - Tomatoes moved to walk-in cooler.

3-302.15 Wash fruits and vegetables prior to use. Avocados on line still had stickers on them. Wash fruits and vegetables prior to use. Remove stickers during wash process. 0 pts.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at women’s restroom. CDI, soap provided by PIC.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cut lettuce cold holding above 41F after cooling overnight. CDI, item discarded by PIC.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at room temperature. EHS explained to PIC that containers used for storing in use utensils shall. Be maintained at 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. EHS explained to PIC that utensils shall be air dried before stacking.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no plug at trash dumpster. CDI, plug replaced during inspection.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on sealant at prep sink barrier. Need cleaning.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic container of avocados stored on top of and making contact with shredded lettuce. CDI - PIC moved container of avocados to reach in portion of flip top cooler. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan in kitchen area with heavy build up of dust and food debris. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed queso cooling in ice baths not meeting cooling parameters - see temp chart. CDI - Ice added to prep sink to cover entirety of container. Observed corn cooling in tightly closed container no meeting cooling parameters.CDI - Uncovered and placed on top shelf to cool. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed coleslaw cooling not meeting cooling parameters - see temp chart. CDI - Uncovered and placed on top shelf to cool. *Risk Control Plan may be implemented for cooling hot and prepared TCS products if repeat violation next inspection*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items cold holding in flip top unit above 41F. Kitchen manager stated they were all brought up earlier today for prep. CDI - Items prepared or holding less than 4 hours taken to walk in cooler to cool quickly.

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 corn and coleslaw cooling in walk in cooler with lids tightly closed. Observed cooked pepper/onion mix cooling in flip top cooler not manufactured for cooling and not holding TCS items at proper temp. CDI - Lids removed on corn and coleslaw to allow cool air to flow around product. Peppers/onions taken to freezer to cool rapidly. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top unit holding TCS items at 46F. Verification required within 10 days of inspection.

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 single use cup without handle used as dry goods scoop.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed pot soaking in quat sanitizer reading 0 ppm. CDI - PIC removed pot, drained solution, and replaced empty sanitizer bottle. Quat sanitizer at dispenser providing 50 ppm. CDI - Facility will use bleach solution temporarily until dispenser can be repaired. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine shield. Increase cleaning frequency.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed black beans and queso not meeting parameters - see temp chart. CDI - Utensils added to both products to start active stirring. Black Beans placed in freezer to rapid cooling. REPEAT. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed two containers of salsa cooling with lids tightly closed, cooling at .10 rate. CDI - Both containers uncovered and unstacked to allow cool air to reach product for cooling. EHS recommend active stirring in addition.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onion/pepper mix holding at 99F on stove top; stove top not turned on to keep foods at 135F or above. CDI - Container reheated on operating stove top. 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 plantains with 12/23 date label, PIC stated they were opened/prepped Sunday 1/11. CDI - PIC correctly date marked. Observed salsa with date mark of 1/6; time/temperature window has expired. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large containers cooling in walk in cooler with lids tightly closed. Observed queso cooling in ice bath with no active stirring. Observed black beans cooling in walk in in large plastic container with no active cooling. CDI - Lids removed on salsa to allow cool air to flow around product. Stirring begun on queso and black beans to actively cool product. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gaskets at flip top doors and cold hold drawer in need of replacement. Observed rusted shelving in walk in cooler, replace/repair as needed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout kitchen in need of cleaning.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed hamburger patties prepped earlier today cooling with plastic wrap tightly closed; 1 degree of change in over 45 min. CDI - Plastic removed to allow air in walk in cooler to flow around product. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed queso cooling in ice bath not meeting cooling parameters; see temp chart. CDI - Ice added to surround entire container and EHS recommended increasing stirring.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mixed veggies hot holding below 135F on grill top. CDI - PIC relocated them to the flat top to reheat to 165F or above.

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 hamburger patties prepped earlier today cooling with plastic wrap tightly closed; 1 degree of change in over 45 min. CDI - Plastic removed to allow air in walk in cooler to flow around product. Observed queso cooling in insufficient ice bath. CDI - Ice added to surround entire container and EHS recommend increasing stirring.

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 one can dented on top seal stored with other cans for use. CDI - PIC moved can to be held for credit in a designated area.

4-501.11 Maintain equipment in good repair. Observed split gasket on cold hold drawer. Replace/repair as necessary. *General comment today due to other equipment violations repaired since last inspection*

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer holding wet wiping cloths <50 ppm concentration. PIC removed to refill.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Replace/repair as necessary. 4-502.11(A) Maintain utensils in good repair. Observed cracked and broken plastic pan stored with clean dishes. Container removed for discard.

3-302.11(A) Separate the different types of raw animal foods. -P Observed portioned bags of raw pork and raw beef touching each other in cold hold drawer. CDI - Storage order correct when raw meats were moved to walk in cooler for cold holding purposes. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cooked/ready-to-eat foods in walk in cooler. CDI - Employee reorganized to correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso hot holding in steam well at 117F. CDI - Queso was placed in pot on stove to reheat to 165F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw beef cold holding in cold drawers 50F and above. Employee stated he moved items from walk in cooler 45 min prior. CDI - All items placed in walk in cooler on speed rack to cooler rapidly. 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 shredded cheese and cheese slices in flip top unit cooling after food prep with tightly closed lids in plastic containers. CDI - PIC removed lids and placed in walk in cooler to cool rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food residue on cold hold drawers and inside cold hold drawer unit. Repeat violation; different cleaning violation mentioned last inspection therefore points not escalated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink at beginning of inspection. CDI: Paper towels supplied.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beans holding at 112F in steam well adjacent to flip top. CDI: Steam well heat increased and beans heated to 165F by the end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese overstacked in flip top unit holding at 45F. CDI: Top layer of cheese removed and sent to walk in for proper cooling to 41F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled spray bottle of sanitizer on rack next to expo window. CDI: Bottle labelled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices on cook line with faded labels, rendering them unreadable. CDI: PIC put new labels on the products.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed corner shelving for clean dishes with minor grease buildup.

6-303.11 Intensity-Lighting - C Observed less than 10 foot candles of light in walk in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed both sanitizer spray bottles for front of house and bar reading less than 100 ppm QAC. CDI: Bottles emptied and refilled with sanitizer reading 200 ppm QAC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed both QAC and chlorine test strips expired in Feb 2018. VERIFICATION REQUIRED to ensure compliance.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one immersion mixer with food debris on blade housing while stored as clean. CDI: Mixer sent to three compartment sink for proper cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in the low boy portion of flip top unit on cook line hoding at 50F. All TCS foods within temped between 48F and 51F. CDI: All TCS foods removed and sent to walk in unit to cool properly. PIC's brother Mark adjusted thermostat during inspection. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked rice, lettuce, tomatoes, and pico de gallo cooling in plastic containers wrapped in plastic. CDI: All cooling items were vented to facilitate rapid cooling. REPEAT.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in flip top unit with stickers left on after wash process.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets with quatt concentration not registering when using test strips. CDI, PIC refreshed sanitizer buckets.

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 foods such as salsa, and coleslaw dated 1/5 and 1/4 respectively. CDI, PIC voluntarily discarded items. Observed Items stored in prep cooler with incorrect date marks. Items in flip cooler reflected the date the items were transferred from the large batch into a small batch into flip top. Date mark did not reflect actually preparation date. CDI, PIC corrected dates to reflect preparation date for foods not expired.

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 queso in large, deep, tightly covered plastic container at 60F @ 3:20 pm. PIC stated queso was prepared at 12pm. When queso was placed in ice bath, center remained at 60F while edges dropped to 47F. CDI, queso was placed in ice bath, uncovered. Food employee stirred queso, queso was not previously stirred. Once stirred queso reached 55F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one shaker without label. Observed improvement from last inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitchen door open on arrival, door leads directly outside.

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

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

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

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 flip top items without date marks. PIC stated the items were held in larger containers in the walk in cooler with dates. EHS observed dates on large containers. CDI- PIC was able to date items in the flip top with the dates on the larger containers. Ensure flip top items have dates. 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 potatoes dated for 9/14/17. CDI- PIC voluntarily discarded the items.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed working shakers and squeeze bottles on the cookline not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open during the inspection.

3-307.11 Protect food from contamination sources not specifically noted by code.- Observed AC unit leaking onto clean pans and utensils near the 3-comp sink clean storage rack. These items were re-washed and unit turned off.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed black build on the walk in cooler fan cover. Also observed minor food debris build up on walk in cooler racks.

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 in dry storage in need of shielding.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a dirty cup inside of the bar handsink. CDI- Item was removed and PIC sanitized the handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- REPEAT- Observed four sanitizer bottles below 50 PPM QUAT. CDI- PIC changed all bottles to 150 PPM QUAT.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies and fruit flies throughout the facility. Contact a certified pest management company to address the issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed black and dust build up on the walk in cooler fan cover. Also observed minor grease build up on the cookline equipment. Clean items as often as needed to prevent the build up.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.- REPEAT- Observed rice in the walk in at 42F and uncovered. Employee covered item.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT- Observed bar dish machine sanitizer at 0ppm Cl. CDI- Employee was able to bring sanitizer to 50 ppm Cl.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee prepping salsa and queso cheese without a beard guard.

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 in salsa. Use scoops with handles out of product.

4-501.11 Maintain equipment in good repair.- Observed walk in cooler gasket split.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored with dry goods.

Observed eggs stored over chopped lettuce in 2 door reachin. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed bar dishwasher not sanitizer, concentration less than 50 ppm chlorine. Maintenance call made. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed black beans and soup at 114 degrees on top, 141 on bottom. CDI - Items stirred and lids put in place. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed no date marks on milk. CDI - dated 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 dry cloth soiled on top of sandwhich unit. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

Observed one wet kinfe stored in sleeve. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed single service cups behind bar uncovered. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw steak in low boy. CDI - PIC switched the storage order of these two products. -1.5-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup to the right of the ice chute. Clean. CDI - PIC cleaned ice machine. -0-

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 scoop used for sugar with handle in product. CDI - Food employee put on glove and moved handle out of product. -.5- REPEAT

4-502.13 Single-use and single-service articles may not be reused. Observed used cardboard box used for portioning plantains. CDI - PIC instructed cleanable container to be used for this process. -.5-

4-501.11 Maintain equipment in good repair. Observed bathroom stall wall in the women's restroom rusting. Resurface. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed holes in the floor in the concrete. PIC state the door was installed there, but was moved. Fill in the holes so that the floor may be effectively cleaned. -0- REPEAT

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored above facility food in the service line reach in. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soda dispenser sprayed inside the sink basin in the handsink in the bar. CDI - PIC moved sprayer to the top of the chest cooler for glass bottled beer. -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles in the bar. CDI - PIC labeled these. -1-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility using meat thermometer. Obtain a thin probed thermometer for measuring lettuce and thin deli meats, etc. VR required no later than 06/24/2016. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dripping condensate in the freezer pooling on the floor. Repair. -0-

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 small condiment cups used as scoops. Use scoops with handles. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups in the bar. Separate these to allow air drying prior to stacking. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gap between the lids of the grease trap and the floor. Seal the gap for effective floor cleaning. -0-