GUATE LINDA

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Utensils were observed in hand washing sink at bakery prep area. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed items from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4 pans stored on clean shelf had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans moved to be washed again. 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: 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. Large pot of beef soup in walk-in cooler measured 43-55F. PIC stated it began cooling last night. Use ice bath and frequent stirring, or use shallow pans that are uncovered to quickly cool TCS foods. CDI - PIC educated on cooling and she discarded the beef soup. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of degreaser was not labeled. All toxic chemicals must be labeled. CDI - PIC wrote "degreaser" on bottle. 0 pts.

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 Beef soup was cooled overnight in large pot. Use shallow pans that are uncovered or ice bath with frequent stirring to cool large batches of TCS foods. CDI - PIC educated on cooling methods and she discarded the beef soup. 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 .

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. Some floor damage near door to outside walk-in cooler. Repair floor damage. 0 pts.

6-303.11 Provide required lighting intensity. Light is out in dry storage room. Replace light. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee observed eating at bakery prep table. Do not eat food on prep tables. CDI - Prep table sanitized.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak stored above sauces in sandwich cooler bottom. Raw steak stored above ham and hot dogs on other side of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. // 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. Raw chicken stored above raw sausage in bottom of sandwich cooler. Do not store raw chicken above raw pork. CDI - Food storage order corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice measured 110F in rice cooker. Tamales in hot holding on stove top measured 120-166F. CDI - Rice reheated to above 165F in microwave. Water added to pot of tamales and stove turned up until tamales were all above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of chicken (47F), pan of beef (45F), and container of salsa for pupusas (49F) were above 41F in walk-in cooler. Employee stated door was left open to move food 30 minutes ago which caused the food in the cooler to rise above 41F. CDI - PIC moved warm TCS foods to ice bath and freezer and they measured below 41F by end of inspection. 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 .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink inside unisex restroom. CDI: EHS provided PIC with handwashing signs in both Spanish and English.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items stored inside the WIC cold holding above 41F. EHS measured ambient air temp of the WIC was 37F. PIC stated facility had received a delivery truck an hour prior to EHS's arrival and had the door propped open to move items into the WIC. CDI: EHS waited to see if TCS food items would drop down to 41F or below after 20 minutes, to which they did; EHS advised PIC of keeping a physical log with multiple daily temperature checks so that corrective action can be taken ASAP. REPEAT VIOLATION. 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 pan of diced tomatoes that bore no date, stored inside the make table. Food employee stated they prepared this earlier today. CDI: Food employee created date label for this TCS food item. REPEAT VIOLATION. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed hotel pan of cooked chile rellenos that was date-marked with a prep date of 12/22, stored inside the WIC. CDI: PIC voluntarily discarded the chile rellenos since the 7-day window had surpassed. REPEAT VIOLATION. *EHS not deducting full points today since only two TCS food items were observed out of compliance, and all other TCS food items were properly date-marked and within 7-day 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 missing floor tile underneath the ice machine. Observed baseboard falling off of the wall behind handsink located next to the ice machine. Repair above mentioned items so that surfaces are smooth and easily cleanable. REPEAT VIOLATION. 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 food residue on the FRP wall next to the HH kettle and on the walls behind cooking equipment at the make line. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed no light available in the dry food storage room. Obtain light in this area to prevent hazards.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over tamales in RIF. CDI PIC switched order. 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. Observed raw chorizo stored over non comminuted beef steak. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on metal and plastic pans stacked clean so that the sticker residue is touching the inside, food contact surface of the next container. VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in front part of WIC holding above 41F. Upon arrival observed door open because facility had just received an order and were putting items away. CDI PIC closed door and items began to re cool quickly. Repeat, no escalation in points. 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 a few items made yesterday (rice, soup with beef) with no date mark that were prepared yesterday. PIC date marked. VR required 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed package of open hot dogs with no open date. CDI PIC stated they were unsure when item was opened and voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in storage room. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observe one dead fly stuck to side of shelving.Remove.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a few bowls with cracks and chips. CDI pIC voluntarily discarded.

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

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 chipping and missing paint on wall at places in prep area. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various mixes for the pupusa left out on the prep table at 64F. See temperature chart. CDI PIC did not know how long they had been out so she voluntarily discarded the mixes. Also observed lettuce and diced tomatoes in the prep top above 41F. PIC stated they had been in the unit for 2 hours. CDI PIC put them in the freezer and cooled down to 40F. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility offers eggs undercooked and does not have a consumer advisory on the menu. VR Needed 6-15-25

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths on prep units. CDI PIC put them in sanitizer bucket.

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 gallon of milk in WIC with no date mark. CDI PIC stated that it was opened yesterday and she put date label on it. 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 .

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 large metal pans and containers stored on shelf outside patio. The patio is dusty and open to outside elements. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a hose attached to the faucet of mop sink with no backflow preventer attached. EHS showed PIC picture of device needed VR needed 10-19-24

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinara sauce being HH at 120F. CDI PIC stated that it was reheated 2 hours ago. PIC reheated on stove to 190F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocado in prep top with sticker on it

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 large pots and pans stored on shelves in outside patio. The patio is open to the outside elements. The patio is also dusty and has rodent droppings and baits on the floor. EHS advised PIC that food contact equipment and utensils can not be stored in this area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hot holding, cold holding, proper cooling methods, and Proper thawing methods are not being controlled at the facility. CDI EHS educated PIC and put facility on a Risk Control Plan. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks on prep table when EHS arrived. CDI Employee removed drink.

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 cook wash hands for 10 seconds and turn faucet off with his clean hands. CDI Employee rewashed his hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed cook leave his station and go to outside WIC and then return without washing his hands. CDI EHS educated cook and he washed his hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed large open containers of chicken sauce and Mayo in dry storage stored with customer. Containers were labeled refrigerate after opening. CDI PIC voluntarily discarded.

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

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 cooling from yesterday in WIC at 49F. CDI PIC voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans and salsa being HH below 135F. PIC stated that it was just reheated this morning. CDI PIC reheated on stove to 165F. 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 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 several TCS foods that were prepped or cooked 1 or 2 days ago above 41F. CDI PIC voluntarily discarded all TCS foods in WIC that were above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple pans of TCS foods in the prep unit not date marked. CDI PIC put date mark on pans. Also open milk in the WIC not date marked. CDI PIC provided date mark. 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 multiple large/deep pans of TCS foods cooling in the WIC from yesterday above 41F. CDI PIC voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 3 bags of chicken thawing in prep sink full of water. There was no running water and drain was closed. CDI PIC opened drain and turned on running water.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a container of salt and sugar not labeled. CDI PIC labeled containers

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket holding towels at less than 10 ppm chlorine. Employee had just made bucket this morning. CDI PIC added more bleach to bucket.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives being stored in opening between the prep top and prep table. CDI PIC moved knives to 3 comp sink to be w/r/s.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cups stored unprotected on top of counter in bakery.

4-501.11 Maintain equipment in good repair. Observed torn gasket on both doors to lowboy coolers in kitchen. 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 rust on bottom shelf of prep table near grill. Also observed large amount of dust on shelf above ice machine and in dry storage.

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 panel not in place in the kitchen.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food commingled with customer food in dry storage area. Observed employee water bottle in WIC. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medicine on shelf above prep sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at bakery hand washing sink. Soap must be available at all hand washing sinks. CDI - Soap placed at sink. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Items observed in hand washing sink in bakery area. Maintain hand washing sinks free for employee hand washing. CDI - Items removed from sink.

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. Stew and black beans that were cooked yesterday both measured 44-45F. Use shallow pans or ice wands/ice baths to rapidly cool TCS foods. CDI - Both items discarded during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 Large pot of tamales measured 115-145F and was not held under temperature control. TCS foods in hot holding shall measure at least 135F. PIC stated they were taken off stove top at 12:30PM. CDI - Tamales reheated to above 165F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw beef and ground beef in sandwich cooler bottom both measured 46F and 48F. TCS foods in cold holding shall measure 41F or less. CDI - Both items moved to walk-in cooler to cool. Improvement from last inspection so only half credit taken. 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 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 pot of beans and large pan of stew measured 44-45F after cooling since yesterday. Use shallow pans or ice wands/ice baths to cool TCS foods. CDI - Both items discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler doors. REPEAT // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small black hot holding unit is not commercial equipment. Replace with NSF listed equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Wall damage in storage room. Hole in door behind prep table. Repair areas with wall or door damage. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Hot holding, cold holding and date marking are not being controlled properly. Establishment was leaving out soups and plantains out of temperature control, staff are leaving door to walk-in cooler open during busy hours, causing food in the cooler to rise above 41F, and several items missing date marks, or held past 7 days. PIC must control foodborne illness risk factors. CDI - PIC educated on duties. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks observed on prep table at beginning of inspection. Store employee drinks in a separate location. Do not store on prep surfaces. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken soup measured 110-130F on counter and plantains on shelf measured 105F. TCS foods must be held at 135F or above when in hot holding. Establishment needs to use stove top or extra steam table they have to hold these items above 135F. CDI - Plantains moved to walk-in cooler to cool. Chicken soup reheated to above 165F and kept on stove top. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler were 48-60F. PIC stated that once establishment opens, staff begins opening cooler frequently and will sometimes leave door propped open. TCS foods in cold holding shall measure 41F or less. CDI - All TCS foods in walk-in cooler were discarded as PIC had not yet checked the food the last 4 hours. Cooler air temperature measured 40F by end of inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked beef and red cabbage in sandwich cooler missing date labels. Rice in walk-in cooler missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date labels on beef and cabbage. Rice discarded in walk-in cooler. // 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 Adobo sauce (10-9) and beans (10-10) in walk-in cooler were past 7 days. TCS ready-to-eat foods must be used or discarded within 7 days, with day 1 being the date of prep/cooking. CDI - Items discarded. Improvement from last inspection so kept at half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed on shelf below prep table. Lots of small flies in dry storage area. Contact pest control to treat for pests. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of bread stored on floor in bakery area. Also, vegetables and oil are being stored outside. Do not store food outside. Also, store food at least 6 inches off the floor. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing a watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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. Ice scoop handle laying in the ice. Handle of scoop must not contact the ice. 0 pts.

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. 1 pot observed on floor at beginning of inspection. Other pots are being stored outside beside walk-in cooler. Utensils must be stored at least 6 inches off the floor and must not be stored outside. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 cutting board has deep cut marks and needs to be replaced. // 4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler doors. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove Ninja blender from establishment. Equipment must be NSF commercial equipment. 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 shelves throughout establishment. 0 pts.

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. Hole in door in kitchen. Repair hole. REPEAT. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coats stored on dry storage shelf. Store personal items separately from food. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Unwashed vegetables observed in prep sink with raw meat also on drain board of prep sink. Separate raw animal foods from unwashed vegetables and ready-to-eat foods. Establishment must wash, rinse and sanitize the sink in between using with vegetables and raw meat. CDI - Vegetables removed from sink. Cook washed sink with soap, rinsed sink, and sanitized with chlorine sanitizer. 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 Pot of tamales measured 129-138F. Pot of beef soup measured 120F on stove top. TCS foods in hot holding must be at least 135F. CDI - Both items reheated to above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in sandwich cooler were 47-59F (cabbage, pico, tomatoes, red cabbage, pickled cabbage, lettuce, queso fresco, beef, vegetable salad). Rice (47F), ground beef (44F), stuffed peppers (44F), 2 pots of soup (48-51F) were above 41F in walk-in cooler. Air temperature of sandwich cooler was 51F. Air temperature of walk-in cooler was 38F. PIC states that walk-in cooler was opened very frequently through lunch, causing the food to warm up. CDI - Rice and soups in walk-in cooler were discarded. Other foods began dropping to 41-42F by end of inspection in walk-in cooler. All TCS foods in sandwich cooler, except the pico, were discarded. Refrigeration technician was called and he stated he would be at establishment to repair cooler in the next 2 hours. Ice baths set up at sandwich cooler to use until the technician repairs the cooler. Follow-up visit to be made Monday. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hardly any TCS ready-to-eat foods had date labels in walk-in cooler and in the sandwich cooler. TCS ready-to-eat foods must be labeled with date prepared, and held for no longer than 7 days under refrigeration. VR - Verification visit required within 3 days to check date marking. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 1 spray bottle of chemical beside the grill was not labeled. CDI - PIC discarded bottle. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Contact pest control and keep doors closed to prevent flies from entering. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Potatoes and onions are being stored outside beside walk-in cooler. Food must be stored in the establishment. CDI - PIC moved potatoes and onions inside.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal and plastic pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. // 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. Pots are being stored outside beside walk-in cooler. Utensils must be stored in establishment. CDI - PIC put pots in storage room.

4-501.11 Maintain equipment in good repair. Sandwich cooler is holding at 51F. Repair cooler. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Blender, food process, and chest freezers are not NSF-listed equipment. Replace with NSF commercial equipment. REPEAT

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. Hole in door in kitchen. Repair damage. 0 pts.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no one in the facility with knowledge of food born illness or the poster. CDI. Provided PIC with one.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI .Provided PIC with one.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items uncovered/ wrapped in the walk in cooler. Repeat. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed veges stored directly above diced tomatoes. CDI. PIC changed the storage For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cabbage, slaw, pork in RI without dates. CDI. PIC 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ports of soups stored directly on the floor-. CDI. PIC put them inside.repeat

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed food scoop stored with handle touching the food. CDI. PIC removed. Repeat

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two freezers in one of the rooms with food in it are not ANSI certified. Needs to replace them.

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 build up on shelves in the WI cooker. Needs to be cleaned. 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 hood in need of cleaning.

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. Observe employee wash hands in 3 comp sink for 5 seconds without soap. CDI. Employee educated on how and where to wash hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items uncovered/ wrapped in the walk in cooler. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken, rice, soup, hot holding at temperatures below 135F. CDI. PIC reheated and indicated that they were cooked this morning. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry and fresh food stuffs stored directly outside the facility on shelves. CDI. PIC put them inside.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoop stored with handle touching the ice. CDI. PIC removed.

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 build up on shelves in the WI cooker. Needs to be cleaned. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in disrepair. Needs to be fixed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items uncovered/ wrapped in the walk in cooler.

4-501.11 Maintain equipment in good repair. Observed lid of deep freezer bent and rusted.

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 deep freezer in the kitchen area in need of cleaning. Observed container housing single service lids and cups in need of cleaning.

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 floors in need of cleaning, under and around equipment.

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 no CFPM in the facility during inspection. Needs to have one.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food stuffs in the wi cooler. Repeat.

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 no food in the WI unable to hold the right temperature. CDI. PIC voluntarily discarded. Unit repaired during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no thermometer in the facility during inspection. CDI. PIC ordered one.

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 salt in in the prep area with no label. Needs to be labeled.

4-501.11 Maintain equipment in good repair. Observed WI unable to hold food at right temperature. CDI. Unit repaired. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI .Provided PIC with one.

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. Observe employee wash hands in 3 comp sink for 5 seconds without soap. CDI. Employee educated on how and where to wash hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food from previous days in uncovered containers through out the WI cooler. CDI. PIC covered. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoop stored with handle touching the ice. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed WI cooler door unable to open from inside when closed. Also observed damaged freezer cover up front. Needs repairs.

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. Hood system and floors needs to be cleaned. Observed build up on it.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed soups and sauce in WIC with no covering. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked plantains without a date mark. CDI. PIC date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed ground beef, cooked veges in WI cooler with an expired date mark. CDI. PIC 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 veges stored directly on the floor in the WI cooler. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on prep surfaces. CDI. PIC removed. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils. CDI. PIC removed to re rewashed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave. Needs to be cleaned.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed soups and sauce in WIC with no covering. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plate with food debris on it. CDI- Plate was moved to be cleaned. Improved from previous 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 beef in WIC cooling from yesterday at 47 F. CDI - Food was discarded.

3-501.19 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. -P/Pf Observed plaintains held on time with no time label and no written procedures. Time was added and form was sent to be filled out for written procedures. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef cooled overnight in deep covered container. CDI - Beef was discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and a rat outside the back door by WIC where utensils were being stored. EHS told PIC to contact their pest control company to come out. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on prep surfaces. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored outside. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed chicken, forados, rellaitos, pollo soup, and beef soup all stored in the walk in cooler uncovered. CDI-PIC covered all items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed clean pans and utensils stored in a heavily soiled bin under the prep table.CDI-Items moved to 3 compartment sink to be rewashed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- 7-201.11 Store toxic materials to avoid contamination. -P-Observed a bottle sanitizer without a label and cleaning bottles stored on a rolling cart with clean dishes.CDI-PIC labeled bottles and removed them away from possible contamination.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed sugar, salt, and other spices out of its original container without a label.

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

4-501.11 Maintain equipment in good repair.-Observed rusted shelving in the walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-Observed no one in the facility with a serv-safe certificate. ***www.servsafe.com

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P-Observed plates in the flip top cooler sitting above food with the bottom of the plate in contact with food. CDI-Plates 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 chicken, chicken pot pie, rice, and beef all cooked the night before stored tightly covered in the walk in cooler above 41F. CDI-PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed chicken, rice, and beef stored in deep pans, tightly covered in the walk in cooler. CDI-Explained to PIC cooling methods and different options on how to properly cool foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed damp wiping cloths on the flip top.

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 being used to scoop flour, rice, and sugar.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit of flip top and in the walk in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf-Observed the facility using chlorine test strips that are discolored and no longer usable. VR.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC's Serve safe is expired.

4-602.11(E) 4- Equipment such as ice bins shall be cleaned on a regular basis. Observed ice machine with black build up inside.

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 Pata at 50F and Elote at 49F. Items were made the day before. CDI- Voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Observed Pata and Elote in full deep containers.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC with expired ServSafe certification.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed employee fill cup at handsink and leave cup inside handsink. CDI - cup was removed from sink.

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 soup, beef broth, and corn meal mix cooling on counter all above 70F; see temp chart. Employee stated they were all made at 12:30 pm. At 3 pm all items did not meet cooling parameteres. CDI - All items were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two large pots of chicken tamales hot holding at 80-90F. CDI - All product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork mix, raw chicken, raw beef, pork, beef mix, queso fresco, and ground beef cold holding above 41F in prep unit; see temp chart. Prep Unit holding at 47F, PIC stated he brought them all out after lunch rush around 2 o'clock. CDI - Products taken to walk in cooler or freezer to cool 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 black beans, soup, corn meal mix, and beef broth cooling on counter top without any active stirring. CDI - Soup, corn meal mix, and beef broth discarded. Black beans put on ice bath and PIC began actively stirring. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep unit unable to cold hold foods at 41F. Verification required within 10 days of inspection.

3-501.13 Use approved thawing methods. Observed shrimp and chicken thawing in stagnant water in prep sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf above 3 comp. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup on the pipe near the back.

REPEAT VIOLATION. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a walk-in cooler with most foods maintaining a temperature of 42/43F. PIC explained they had a delivery at 8am and temperature may have rose. Walk-in cooler air was blowing out at 38/39F. CDI-PIC was allowed to cool foods down, monitored temps to ensure food safely cooled

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 Observed several items (beans cheese mixture, queso, milk and red cabbage) with no date mark and made last night. CDI - PIC labeled the containers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of sanitizer with no label. CDI-PIC labeled container saying Chloro

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 vegetable and cheese mixture cooling in plastic lexan, covered in a reach in.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop with handle inside the ice, ice was in a cooler behind register.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet-stacked. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed stored clean utensils hanging over the soiled side of the 3-comp sink, possible contamination risk. Change storage order.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed wall underneath 3-comp sink soiled.

6-303.11 Intensity-Lighting - C Observed one light in walk-in cooler, had to use flashlight to see. Need at least 10 FC in a storage area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. - Observed multiple risk factor violations during the inspection and PIC does not have certification, understanding of risk factor violations, corrections, etc...

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P - Observed no hand washing conducted during the inspection unless employees were instructed by the EHS to wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed multiple employees put on gloves without washing hands. CDI - explained both violations; employees complied.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw steak with gloves, then touch a knob on the stove and then a can of cooking spray. CDI - stopped the employee and explained the violation. Employee discarded gloves, sanitized the surfaces touched, washed hands and got new gloves. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed several opened bags of fish, beef and chicken commingled in the freezers. CDI - explained proper storage order and reminded the PIC that once the original bag/container is opened, the food needs to be stored in the correct storage order for safety.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed items sanitizing in the 3 compartment sink at 10 ppm chlorine. CDI - more bleach was added to the sink to make the sanitizer water 50 ppm.

REPEAT VIOLATION 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed all items in the prep unit and walk in cooler holding above 41F. All TCS items in the prep unit were discarded. A pan of queso blanco, 5 pans of miscellaneous foods and 4 plastic containers of sauces were discarded in the walk in cooler. Verification required 6/23/2019.

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 no date marking in the facility. Items left in the walk in cooler were dated during the inspection and are to be used within 4 days of preparation. Verification required 6/23/2019

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed the prep unit with an ambient air temperature of at least 50F and the walk in cooler with an ambient air temperature of 43F. Facility is closed until the units are repaired and 41F or below can be maintained. Verification required 6/23/2019 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 the prep top. CDI - explained proper cooling methods; tomatoes were discarded due to the prep unit not working properly.

3-501.13 Use approved thawing methods. - Observed beef thawing in the prep sink without cold running water. CDI - proper thawing methods were explained.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several fruit flies throughout the facility and flying around the bananas in the hallway storage area.

Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed several containers of food stored on the floor in the kitchen and in the walk in cooler. CDI - items were removed from the floor.

3-302.15 Wash fruits and vegetables prior to being cut, cooked or served. - Observed the facility cutting/peeling vegetables without washing them. The facility has a permit restriction stating they must separate washing vegetables and meat prep because they only have on prep sink; if this cannot be done properly, additional equipment will be required.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes with just a sponge and not in any water. CDI - explained to wash in water that is at least 110F.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the cover on the walk in cooler fan.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed hot dogs stored with raw sausage and raw chicken stored on top of cooked chicken in the prep unit. CDI (corrected during inspection) - items were rearranged correctly.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several items in the prep unit holding between 42F and 45F. CDI - reminded the PIC of the temperature change to 41F. Items were placed in the freezer to rapidly cool. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 bottles of Febreeze stored with cups, lids and above peppers in the dry storage. CDI - Febreeze was removed.

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 a container and a shaker of salt unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed multiple pots and containers stored on the floor in the walk in cooler. Observed a bag of onions on the floor in the hallway. Do not store food on the floor.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine. CDI - employee started cleaning the machine during the inspection.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed the shelves starting to rust in the walk in cooler. Resurface/replace shelves; do not spray paint.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC not a certified food protection manager.

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 an employee touch tamales with bare hands. Observed another employee touch cut cabbage with bare hands. CDI - items were discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above cream in the prep unit on the cook line. Observed a bag of hot dogs stored with raw sausage in the prep top. CDI - items were rearranged correctly.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken tamales holding below 135F. CDI - items were reheated to at least 165F; see temperature chart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed chorizo and beans, tomatoes and beef above 45F in the prep top. CDI - items were placed in the freezer to cool. See temperature chart. Observed cut cabbage on the counter at 65F. CDI - cabbage was discarded.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and the prep unit gasket.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer at 3 comp sink testing < 50ppm chlorine. CDI by adding bleach to solution and test 100ppm chlorine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed soup sitting on prep table < 135F. CDI by reheat to 165F. observed cooked chickens on prep table < 135F. PIC stated that chickens were cooling. CDI by moving to walk-in cooler to complete cooling process. observed chicken cooling at acceptable rate to cool to 70F within 2 hours.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed ready-to eat foods being date mark in excess of 7 days. Count the day the food is prepared as day 1. CDI by correctly date marking.

3-501.13 Use approved thawing methods. observed shrimp thawing in prep sink without running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several fruit flies in dry storage room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on the drying rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages stored on food prep tables, one beverage uncovered. CDI by discard.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed several pans of food uncovered in walk-in cooler. CDI - food items were voluntarily discarded due to temperature violation. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P observed beverages stored in ice inside ice machine. CDI by removing beverages, draining and cleaning ice bin of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed 2 chicken dishes, 1 beef dish, 1 stock pot of chicken stock stored in walk-in cooler > 45F. PIC stated that food items had been in cooler since yesterday. CDI by voluntary discard. **Ambient air temperature observed 57F in walk-in cooler. PIC will voluntarily close until cooler is repaired. PIC will contact REHS when cooler is repaired. Verification required.

4-501.11 Maintain equipment in good repair. observed ambient air temperature of 57F inside walk-in cooler.

6-303.11 Intensity-Lighting - lighting in dry storage room is insufficient due to items stocked in room blocking light.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P observed cooked hot held rice stored in shopping bag in mini-steam table. CDI by voluntary discard of rice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pot of chicken soup stored on table in kitchen < 135F. PIC stated that soup stays there and is then reheated when ordered. CDI by voluntary discard by PIC. Instructed PIC to keep hot held items > 135F. Observed chili rellenos stored on make table < 135F. PIC stated that they were being reheated when ordered. CDI by moving to walk-in cooler. observed food items cooling at an aceptable rate. REHS will return within 10 days to verify compliance for hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chicken and ground beef stored in make table on top section > 45F. Lids were left open on cooler. observed internal temperture of unit 42F. Instructed PIC to keep doors and lids closed on cooling unit. observed food items 45F prior to leaving establishment.

7-201.11 Store toxic materials to avoid contamination. -P observed toxic cleaners stored on in-use 3 compartment sink. CDI by moving cleaners to chemical storage area.

3-305.11 Food Storage-Preventing Contamination from the Premises - observed hot held rice stored in plastic shopping bag inside mini-steam table. CDI by voluntary discard. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed open bulk containers of sugar and corn meal in dry storage room.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting board of make table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked containers on the drying rack.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. no certified PIC present. < 180 days.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. obsevred uncovered bulk rice container in dry storage room. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef stored over ready-to-eat pasta in upright cooler. CDI by rearranging storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed tamales on steam table < 135F. observed pan to be overfilled with tamales. CDI by removing tamales < 135F and reheat to 165F.

7-201.11 Separation-Storage - P observed bleach and degreaser stored on drainboard of in-use 3 compartment sink. CDI by relocating to chemical storage area.

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 pasta cooling in upright freezer in tighly covered containers. CDI by placing in shallow pans.

3-501.13 Use approved thawing methods. observed chicken and beef thawing on prep cooler drainboard.

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 soiled wiping cloths on cutting boards.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed paper towel holder to be jammed. CDI add towels to handwash sink.

3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken stored over raw pork and beef in upright cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw chicken stored over fully cooked hot dogs and chicken dish. cdi by rearranging storage order of food items.

4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizing solution in 3 compartment sink testing at 10ppm chlorine. CDI by adding bleach and testing at 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed tamales stored on table < 135F. CDI by reheat to 165F for 15 seconds. observed pacaya and chili relleno stored on steam table < 135F. cdi reheated to 165F for 15 seconds.