QUE ONDA

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered sheet pans of cooked pork on speed rack with date marks of 1/11. Protect food using covering or wrapping when in cold holding. -0 points-

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 covered and stacked plastic bus tub of diced tomatoes cooling in walk in cooler. Diced tomatoes failed to meet proper cooling parameters for room temperature prepared food. CDI - The volume of diced tomatoes were split between two metal half pans and left uncovered in walk in cooler. Diced tomatoes cooled to 37F after an additional 30 minutes. PIC has been advised to review cooling methods for TCS foods. -1.5 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered and stacked bus tub of diced tomatoes cooling in walk in cooler. Diced tomatoes failed to meet cooling parameters for room temperature prepared foods. CDI - Diced tomatoes were split between two metal half pans and left uncovered in walk in cooler. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies by drink station. Control insects to prevent infestation. -0 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed container of raw steak stored above containers of raw shrimp and tilapia in refrigerated drawer at cook line. CDI - PIC corrected storage order. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 build up of rust on shelving in kitchen. -REPEAT- -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed s few containers stacked as clean with debris.CDI..PIC removed containers to 3 comp sink to w/r/s/ EHS didn’t escalate points due to it being a small amount For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot food without date mark.. Come back and check dates for hot 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC states start and stop time. EHS noted only start time. CDI.. PIC added end time. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 shelving throughout facility with rust. REPEAT

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 bins that were stored clean with debris inside

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid not closed on waste bins

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans stored as clean with debris inside . CDI..pans were moved to 3 comp sink to w/r/s/ For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean pans stacked wet.

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 shelving throughout facility with rust.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing floor tiles and ceiling tiles missing throughout facility 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and floors in need of cleaning

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tray of cooked ground beef from previous above 41F. See temp chart. CDI.. Item 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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 hole in wall behind bin of black beans near hand sink near WIC.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 food items held from previous day not labeled on containers but labeled in WIC. CDI..PIC added dates to items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths in 0ppm sanitizer. PIC corrected sanitizer to 200ppm.

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 several open gaps in title near hand sink. Fix or replace tiles. 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 throughout the kitchen needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice in reach in low boy cooler temped at 44F. CDI - PIC voluntarily discarded. Temped unit at 39F. Observed salsa at the front serving station temped at 45F. CDI - PIC stated this is on TPHC however no time was placed on the product. PIC voluntarily discarded the product. 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 pork belly dated for 10/29, exceeding the 7 days. PIC stated that the pork was new, but unable to determine as the label should have been removed. CDI - PIC voluntarily discarded. All date marking in the facility was all correct. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed Salsa kept in a metal food container next to the beverage area station temped at 45F, PIC stated they utilize time for the salsa, however no time was placed on the product and no procedures. CDI - Provided TPHC form to PIC and filled out so that they are in compliance. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 just prepped cut tomatoes in the a closed container in the walk in cooler. CDI - PIC removed tomatoes from the containers and placed on a sheet pan to rapidly cool to 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Oberved frozen salmon being thawed under refrigeration and fish not removed from the reduced oxygen packaging. Provided education to the PIC and food handlers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies and small in the kitchen area. Contact your pest control company to identify the source and eliminate.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean bowl stored under spices on the shelving unit, spices are falling into the bowls. protect bowls and relocated to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small cutting board at the cookline heavily scratched and scored. Replace. CDI - PIC stated that they just received new cutting boards.

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 buildup on shelves. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings, jackets and coats, stored on shelving with facility dry food storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderately scored cutting boards stored at pre-rinse sink. 4-501.11 Maintain equipment in good repair. Observed lights burned out in vent hood.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on shelves and vent covers in walk-in cooler. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer in dish machine while in use, at 0ppm chlorine. EHS observed that chlorine bottle attached to dish machine was empty, likely causing issue. CDI- PIC changed out bottle of sanitizer to a new one, sanitizing at 50-100ppm chlorine after changing bottle. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with buildup on plastic shield, in need of cleaning. EHS showed PIC area needing cleaning in ice machine.

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 speed rack in walk in cooler with several cooked products (2x shredded chicken, 2x shredded beef, 3x ground beef) with no date label. PIC stated the chicken was from Tuesday, all other products from yesterday. CDI- labels placed on products. Note: all other products in walk in properly labeled. 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 .

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

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

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 general cleaning needed on shelving in walk in cooler, hood system are needing cleaning, vents on fans in walk in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish over cheese and vegetables in WIC. CDI - The storage order was corrected. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on metal pans, silverware, and a knife stored as clean. CDI - PIC moved items to dirty dish area to be cleaned. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. PIC stated pest control is due in the next week.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on shelves. Needs to air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream, pickled onions, and pickled cabbage(slaw) being held above 41F in main make table. Product placed into unit between 12pm-1pm. Food employee turned temp down on unit- unit set on 41F then turned down to 37F. Other TCS foods in unit at proper temp. After approx. 30 minutes, no change in food temps. CDI: Education provided and products cooled using ice baths.

4-501.11 Maintain equipment in good repair. Observed severely bowed flooring in walk-in cooler. New flooring arrived but wrong type. New flooring ordered. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed severely bowed flooring in walk-in cooler. CDI: New flooring arrived, waiting install. REPEAT VIOLATION. **Points not assessed because new flooring arrived and awaiting install.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at bar hand sink- hot water knob stripped. PIC stated facility has plans to remodel entire bar area.

4-501.11 Maintain equipment in good repair. Observed bowed flooring in walk-in cooler. CDI: PIC provided receipt for install, awaiting part on back order. REPEAT VIOLATION. **Points not assessed because PIC provided order walk-in cooler flooring.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed carnitas being reheated on grill at a rate too slow to meet reheating parameters. Product only rose 3F in 35 minutes. See temp chart for details. CDI: Education provided, PIC turned up heat on grill and stirred product to more evenly distribute heat.

4-501.11 Maintain equipment in good repair. Observed bowed flooring in walk-in cooler. CDI: PIC provided receipt for install, awaiting part on back order. REPEAT VIOLATION. **Points not assessed because PIC provided order walk-in cooler flooring.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written vomit & diarrhea cleanup policy. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to walk-in cooler and in men's and women's restrooms. CDI: PIC provided paper towels.

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 diced tomatoes cooling at a rate too slow to meet cooling parameters. See temp chart and violation #31 for more details. CDI: PIC placed tomatoes on sheet tray for rapid cooling.

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 diced tomatoes cooling in deep plastic insert pan covered with lid. CDI: Education provided and product placed on sheet tray for rapid cooling.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets throughout kitchen. Observed bowed flooring in walk-in cooler. CDI: PIC provided receipt for install, awaiting part on back order. REPEAT VIOLATION. **Points not assessed because PIC provided order for gaskets and walk-in cooler flooring.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer solution at dish machine- 0ppm. CDI: PIC provided new solution and primed- 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carnitas being held below 135F on flat top grill. PIC stated product prepared @11am. CDI: Education provided and product reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in make table. Ambient temp of unit 52F. Facility does keep temp logs. PIC stated all foods below 41F @11am temperature check. Food employee moved all TCS product to walk-in cooler for rapid cooling. PIC contacted service repairman at time of inspection. Facility has other adequate refrigeration to maintain operation. EHS will return within 10 days to verify facility repaired unit. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in cooler under chip holder and on large make table. Observed make table unable to hold temperature. See violation #20 for more details. Observed floor piece in walk-in cooler bowed. REPEAT VIOLATION.

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 tiles missing at floor drain across from dish machine causing standing water. Concrete absorptive- EHS recommended concrete sealant or new tile.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw beef in small make table. CDI: Education provided and food employee rearranged storage order.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed food splash inside microwave. CDI: Food employee cleaned microwave.

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 brussel sprouts being cooled in make table with plastic cover. Unit designed to cold hold, not cool. PIC stated product prepared @1pm. PIC stated brussel sprouts are cooled using ice bath then placed into unit. CDI: Education provided and brussel sprouts sent to walk-in cooler to complete cooling process. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed two vent hood filters in very poor repair. Observed floor piece in walk-in cooler bowed. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in bar area being used as dump sink. CDI: Education provided and food employee cleaned and sanitized hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plates stored as clean on roll cart soiled with food waste. CDI: PIC sent plates to be W/R/S. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with chlorine sanitizer level of 0ppm. CDI: PIC primed dish machine- 75ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken, black beans, grilled onion, and various other TCS foods being held below 135F on counter and flat top grill. PIC stated product was made @11am and any leftover product is discarded @3pm. EHS provided education and recommended facility use TPHC. CDI: PIC voluntarily discarded product and completed TPHC paperwork while EHS onsite. Observed barbacoa being held below 135F in oven. PIC stated product was made @12pm. CDI: Food employee rapidly reheated product to above 165F. Observed queso being held below 135F in steam well. PIC stated product was made @12pm. CDI: PIC stirred product and tempertaure reached 170F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp, wings, and various other TCS foods being held in make table #1 above 41F. Tempertaure of unit was 39F. PIC stated products were moved from walk-in cooler @11am. EHS recommended turning temperature of unit down. CDI: PIC moved products to walk-in freezer for rapid cooling. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large insert pan of housemade salsa cooling in ice bath with a temperature of 116F. After 30 mins. product was still 116F. CDI: Education provided and food employee portioned product into smaller pans and remade ice bath.

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 bulk containers of product with no labels. CDI: Food employee provided labels. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies thorughout kitchen, but particuarly in dish area and at onion storage area. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards throughout kitchen(colored boards and white boards on make tables). 4-501.11 Maintain equipment in good repair. Observed torn gasket on small make table. REPEAT VIOLATION.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chirozo stored over raw shrimp. Observed raw chicken stored over raw beef in the prep unit. CDI-Kitchen manager changed storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fish stored over lettuce. CDI-Kitchen manager changed storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over RTE tortillas. CDI-Kitchen manager changed storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4-5 dirty dishes stored clean on the drying rack. CDI-PIC took back to be washed/rinsed/sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn that was roasted sitting on counter at 86F. Roasted chille peppers at 98F. Kitchen manager explaiend they had made these less than 1hr ago and they were cooling. CDI-PIC finished prepping food and put in the WIC. Observed salsa on the counter, double stacked in pans with ice. Ice was only sitting on the bottom. Salsa was 47F. CDI-PIC voluntarily discarded. PIC did not sign due to Covid protocols

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed rice and chicken wings made a 1-2 days ago with no DM. CDI-PIC Datemarked 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed several items out of date: mango salsa 8/18, roasted pineapple 8/16, carnitas 8/16. CDI-PIC voluntarily discarded food.

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser stored on a shelf above salt and pepper. CDI-PIC moved bottle to a chemical shelf.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and pepper on cook line with no labels.

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

3-307.11 Protect food from contamination sources not specifically noted by code. Observed fish being thawed in a prep sink with soield dishes sitting on the drain board. Fish was moved and corn was sitting on drain board.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and food employee with no hair restraint.

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 two soiled rags sitting on counter.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pots and pans stored over the dirty side of the 3-comp sink, and within inches of soiled dishes. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying shelf.

4-501.11 Maintain equipment in good repair. Observed shelf for dishes rusted and in need of cleaning. Observed WIC step with a metal covering but covering is coming up. Ice building up on the walk in freezer pipes. 4-501.12 Cutting Surfaces - C Observed cutting board that needs to be replaced on prep line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 3-comp wall in need of cleaning. Shelves in WIC and on dish drying area need cleaning,.

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 light shield and two bulbs missing in the dry goods area, light shield broken in the freezer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two containers of chemicals with no clean labels. CDI- PIC labeled bottles as degreaser and sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats flying in the dish washing and dry storage area. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes stored on surfaces in the bar area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee cell phone stored on top of the prep top area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one open employee bottle drink stored in kitchen. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dishes stored as clean with food debris, stickers and sticker debris left on them. CDI- Dishes rewashed, stickers and sticker residue removed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed TCS house made salsa roja at 58 degrees and TCS tomato base Tinga sauce at 70 degrees that were both cooked and cooled overnight in walk in cooler in 5 gallon containers with tight lids. CDI- PIC voluntarily disposed of these sauces and the chicken tinga on steam table made with improperly cooled Tinga sauce. Recommend PIC use a cooling chart to have more oversight over proper cooling procedures.

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 improperly cooled house made TCS salsas in deep 5 gallon containers with tight lids. Reviewed proper cooling methods with PIC, improperly cooled salsas voluntarily disposed of by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in kitchen, particularly in dish area. Facility has pest management. Have facility treated as needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans tight stacked while wet.

4-501.11 Maintain equipment in good repair. Observed gaskets on chip station reach in cooler torn, needing replacing. PIC said they are on order.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken/ missing floor tiles near dish machine, under grill, and at chip station.

General Comment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on interior of ice machine on the shute. Cleaning frequency needs to increase.

Verification Required. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all potentially hazardous food items in flip top above 41F. See temperature chart above. Ambient air temperature of unit was 50F. PIC stated unit was cleaned and maintenance was done two weeks and the person who worked on it stated unit needed to be replaced and that it had about 6 months of use left. PIC stated unit is going to get replaced. CDI- Potentially hazardous foods were placed inside the walk in cooler to rapidly cool if they were prepared this morning. Items that weren't prepared this morning were voluntarily discarded. Instructed facility to not use unit until EHS verified that new unit was holding foods at proper temperature.

Verification Required. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf New brunch menu was released 3 weeks ago, "Carne Asada" needs asterisk for the item being served raw or undercooked and reminder stating "eating raw or undercooked fish, eggs or meat increases the risk of food-borne illness.

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

General Comment 4-501.11 Maintain equipment in good repair. Observed split gaskets on prep cooler. PIC stated gaskets have been ordered.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above clean utensils.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large amount of unlabeled chemical bottles. CDI-labeled.

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags stored on counters.

4-501.11 Maintain equipment in good repair.Observed tape around spray arm to prevent leaks.

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. Cleaning needed throughout kitchen on floors especially around drains.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils/bottles stored as clean with food debris. CDI-taken to be re-washed. Observed build up in ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vegetable stock holding below 135F due to not being set in steam well. CDI-item taken to walk in cooler to cool.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu missing asterisk on items offered undercooked. Facility is undergoing a name change and PIC will email a copy of new menu rough draft for approval.

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 utensil stored in water below 135F.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces and bottle beer stored on the floor in the walk-in cooler. CDI-product stored on a shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old food residue still present on dishes stored as clean. CDI-all dishes sent to be rewashed. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dish machine racks heavily soiled. Clean or replace as necessary.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on several containers on the drying rack. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, cheese, and tomatoes holding above 45F in the flip top cooler. PIC states a work order is in place for repairs. CDI-product discarded.

4-501.11 Maintain equipment in good repair. Observed flip top cooler unable to maintain temperature below 45F. PIC has contracted with Hinson services for repairs. VERIFICATION REQUIRED.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat food in the walk-in cooler. CDI-product relocated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed steak cooked to order on menu without disclosure (asterisk) CDI-asterisk handwritten on all menus for steak and foot note at the bottom of the menu.

4-501.11 Maintain equipment in good repair. Observed handwashing sink coming away from the wall. Re-secure sink to wall. Observed a slight leak from the fan unit in the walk-in cooler. Repair immediately. Ensure that no food is stored under leak until repairs are made. This is a retype (status change to A made) of the original signed document so there will be no signature

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 hot dogs in prep unit without datemark. PIC stated they were opened 7/5. CDI- Datemark provided. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed shredded pork with datemark of 6/30. PIC stated that was an incorrect date. CDI- Correct datemark provided.

4-501.11 Maintain equipment in good repair. Observed split gaskets in prep units 1, 2 and prep unit under chip cabinet. Repair.