LAS MERAS TORTAS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection today. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3 comp sink at 0ppm Quat. CDI PIC emptied the compartment and refilled it with the correct concentration of QUat sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(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 beans cooling since 12 pm not at 70F after 3.5 hrs. CDI PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bucket on sanitizer water and a window cleaner spray bottle on the bottom shelf with food. CDI PIC moved the sanitizer bucket and window cleaner. REPEAT

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 2 small containers of white substance not labeled. CDI PIC labeled containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back screen door propped open during inspection. CDI PIC closed the screen door. REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 flying insects in the kitchen.

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

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 drinks on prep table with food. CDI PIC moved the bottles 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on the prep table. CDI PIC moved cell phone

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 drinking from a bottle in the kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa to go cups in the front prep unit above 41F. PIC stated that it was made at 11:00 am. CDI PIC put ice in trays and cooled the cups down to 41F Also observed cut tomatoes, shredded lettuce, cheese, and sour cream in the back prep top above 41F. CDI PIC put unit on temporary TPHC for today. Technician showed up during the visit and repaired the unit. 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 chicken Taquito, and empanadas in the RIC not date marked. PIC stated that they were made yesterday and she put the dates on the containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bucket on sanitizer on the bottom shelf with food. CDI PIC moved the sanitizer bucket.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 containers of salsa directly on the floor in the WIF. CDI PIC put the containers on a shelf in the WIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stew in steam table below 135F. PIC stated that it was put in the steam table 2 hours ago. CDI PIC reheated chicken stew to 175F REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken leg quarters being thawed directly in the prep sink with no container. CDI PIC put chicken quarters in a container with running water. Also observed pulled chicken thawing on the prep table at 47F. PIC stated that it had been sitting there for 3 hours. CDI PIC reheated chicken to 200 F. REPEAT

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean small metal pans stacked wet. CDI PIC spreader pans out so that they could self drain.

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 multiple employee drinks and food on prep tables and in RIC with retail food. CDI PIC moved items. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed approximately four (4) ready to eat TCS food portions (slaw, papas a mix, etc.) stored beneath unwashed produce bins in WIC. EHS provided storage order charts in English and Spanish; reorganize WIC as needed. 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 135 F or above. - P. Observed roasted chile at steam table in kitchen with temperature of 118 F. All other foods registered > 135 F. PIC stated that items were placed there an hour prior. CDI - Product reheated above 165 F. EHS provided TPHC guides to PIC to be used at their discretion. 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 multiple (greater than ten (10)) portions of TCS foods (sliced ham, hot dogs, lettuce beds, queso fresco, etc.) in prep top unit at kitchen above 41F. EHS observed lid of unit open for extended period at start of inspection. Internal ambient temperature of unit was approximately 40F. CDI - Lid and doors of unit were closed. TCS foods were observed cooling at sufficient rate. EHS advises PIC keep unit closed between orders and not fill containers past fill lines. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed PIC beginning to thaw numerous (greater than ten (10) sealed packages of sliced deli ham thawing in prep sink with no container. CDI - PIC and EHS gathered available clean bins, placed ham packages into containers to allow for proper flushing, and placed bins under prep sinks of running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) stack of boxes of sealed plantains in walk in freezer placed directly on floor. Elevate food packages as needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in a sanitizer bucket with a chlorine concentration of approximately 10ppm. CDI: PIC instructed employee to make a new batch of sanitizer with fresh towels. New chlorine sanitizer concentration was approximately 100 ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed four (4) partially cut plantains at cutting board with stickers still attached. PIC states that vegetables and fruit are washed prior to being cut. Fully remove stickers and debris from unwashed vegetables during washing process prior to cutting.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women’s restroom. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed one (1) toilet in men’s restroom with no lid or seat. Repair toileting fixture as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster and oil receptacle with open door and lid, respectively. CDI - Doors were closed prior to EHS return to interior premises. Note: EHS observed piled trash and cardboard at dumpster pad, not all of which was associated with establishment business. EHS advises PIC to work in conjunction to keep waste receptacles in good repair and to limit unapproved dumping.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings (purse) stored above clean and wrapped single service articles (to go cups) on shelf. CDI - Employee purse was rotated to lower storage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser jammed and hand dryer inoperable in men’s restroom. CDI: PIC provided paper towels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach under dish machine. PIC stated pest control visits every 2 weeks currently.

4-501.11 Maintain equipment in good repair. Observed several torn gaskets on make tables and reach-in coolers throughout kitchen (beer RIC, 3-door make table, 1-door RIC, salsa make table). REPEAT VIOLATION.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple containers of food lacking covers in lowboy portion of prep unit. Cover all items not actively cooling while in storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - Observed pork carnitas cooling at a rate of (0.04F/min) in walk-in freezer. - CDI - PIC separated carnitas into 2 separate pans and incorporated active stirring. Observed proper cooling rate of (2.1F/min) after change to cooling methods occurred. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed multiple items in WIC dated with an 8 day holding period instead of 7. For example, carnitas were dated 2/20-2/27 and barbacoa was dated 2/21-2/28. - CDI - PIC corrected labels to only allow for a 7 day holding period. 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 pork carnitas cooling at an improper rate in walk-in freezer while in a deep container without active stirring incorporated. - CDI - Education provided on how to improve cooling methods. PIC separated product into multiple small containers and incorporated active stirring. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed spices stored in unlabeled working containers. Label.

4-501.11 Maintain equipment in good repair. - Observed ice buildup around door of walk-in freezer. Repair issue to prevent ice buildup.

5-205.15 Maintain a plumbing system in good repair. - REPEAT - Observed a small leak at faucet for both prep sinks. Repair leaks. *NOTE: No point deduction increase due to previous issue being corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored on prep unit used to store salsas. Store employee belongings in a designated location away from food and food contact surfaces.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted in facility, but PIC unable to locate signed copies of policy/acknowledgments of policy. - CDI - EHS provided printed copies of policy in Spanish for all employees to review and sign. Maintain signed copies in facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 multiple water bottles stored on prep units throughout facility. Do not store employee drinks in areas that could contaminate food. - CDI - PIC voluntarily discarded water bottles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed food residue and debris in hand sink near cash register upon arrival. Do not discard food into hand sink. - CDI - PIC cleaned and sanitized sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm chlorine sanitizer initially at dish machine. - CDI - PIC primed sanitizer to bring chlorine sanitizer concentrations up to 150ppm. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Observed employee wash and rinse a dish and then place dish on rack for drying without first sanitizing dish. - CDI - Education provided. Employee moved dish to sanitizer bay of three compartment sink to be sanitized prior to being placed back on the drying rack. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple food handling employees lacking hair restraints upon arrival. - CDI - All food handling employees donned hair nets.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - REPEAT - Observed cooking utensils stored in water below 135F (see temperature chart). - CDI - PIC moved container to flattop grill and increased water temperatures to above 135F. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed scoop handles stored in direct contact with ice and flour. - CDI - PIC removed scoops to be cleaned and stored clean scoops handle up in products.

4-502.11(A) Maintain utensils in good repair. - Observed multiple utensils with warped/melted handles on drying rack in dish room. - CDI - PIC voluntarily discarded all utensils not maintained in good repair. 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 aluminum foil lining shelving beneath steam table in the kitchen area. Remove aluminum foil and replace with a cleanable material, such as a plastic liner.

5-205.15 Maintain a plumbing system in good repair. - Observed a small leak in left hand faucet at three compartment sink. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed various dishes stored clean with visible food residue. - CDI - PIC removed all dirty dishes to three compartment sink to be washed, rinsed, and sanitized. 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 various TCS items holding above 41F in three door RIC in cooking area. Ambient temperature of unit read 40F after being closed for 5 minutes. Employees observed in and out of unit frequently with high ambient temperatures in the kitchen. EHS highly recommends contacting refrigeration technician to assess unit, cooling down kitchen temperatures with AC unit or fans, and placing TCS items on ice inside of cooler to aid holding temperatures. PIC voluntarily discarded all TCS items holding above 41F that had been in unit for more than 4 hours and placed remainder of items on ice. EHS also observed raw beef holding at 58F in WIC. Per PIC, item was received this morning and kept out because they were intending to cook it and decided not to. PIC moved beef to WIF to quickly cool.- VR - Verification required within 3 days to ensure RIC has been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed cooking utensils stored in water below 135F (see temperature chart). - CDI - PIC moved container to flattop grill and increased water temperatures to above 135F.

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. - REPEAT - Observed wall damage behind prep sink next to three compartment sink. Repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P - Observed employee use wiping cloth from sanitizer bucket to clean surfaces with gloved hands, return wiping cloth to sanitizer bucket, and begin prepping food without changing gloves and washing hands. - CDI - Education provided. Employee removed gloved, washed hands properly, and donned new gloves before continuing to engage in food prep.

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 chorizo with potatoes cooling at an inadequate rate (.24F/min) to meet required cooling parameters. Product was stored in a large, deep, plastic, covered container in the WIC (see violation #33). - CDI - PIC reheated product to above 165 and began cooling process over (see temperature chart). 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed on unlabeled spray bottle of orange chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle ‘degreaser.’

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 - REPEAT - Observed chorizo with potatoes cooling in large, deep, covered, plastic container in WIC. - CDI - Product moved to WIF and uncovered to quickly cool. EHS recommends utilizing WIF for cooling purposes moving forward. 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. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed large amounts of ice buildup on floor of walk-in freezer and around door of walk-in freezer. EHS recommends contacting refrigeration technician to assess unit for any leaks.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged floor tiles and peeling paint on walls throughout facility. Repair all damaged/peeling areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal small backpack stored on top of flip top prep unit near cash register. Do not store personal belongings in food prep areas. - CDI - PIC moved backpack off prep unit.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed PIC unable to ensure food safety and handling are being met for date marking, cooling methods, cold & hot holding, maintaining proper hot holding temperatures, food protection, food contact surfaces and failure to maintain facility pest free. CDI by instruction. -1- 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.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P. Observed dead cockroach on rice inside rice bin. CDI - Food voluntarily discarded. -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of food inside of reach-in units. -0-

REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine with a chlorine sanitizer concentration of 0 ppm according to test kit. Dish machine was primed 2x with no changes to sanitizer concentration. PIC contacted Carolina Chemical Corporation (CCC) to dispatch a technician. CCC tech arrived onsite and completed repairs during today’s inspection. Chemical sanitizer concentrations now reading 100 ppm. -3- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed roasted chile at steam table in kitchen with temperature of 118 F. All other foods registered > 135 F. PIC stated that items were placed there an hour prior. CDI - Product reheated above 165 F.***No escalation of points due to improvement since previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS foods such as red and green salsa, raw beef and lettuce (filled over the brim) at 2x prep tops and 1x reach-in unit cold holding > 41 F. Refer to temperature chart. PIC advised that these foods were not taken out for today’s services. CDI - Foods voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 24 hrs. - Pf. Observed no date marking on cut lettuce, diced tomatoes (2x), cooked chorizo and cooked chitterlings. PIC confirmed yesterday as prep date. CDI - Foods 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 wrong label for chicken tamales inside the walk-in cooler and no date marking on hot dogs in reach-in unit. PIC confirmed tamales were prep date as 8/5/23 but could not verify hot dogs. CDI - Tamales date marked and hot dogs voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed bottle of Orthene Fire Ant Killer “For Home Only” under prep sink. CDI - Bottle discarded. -0-

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 containers of diced tomatoes cooling inside of upright reach-in unit. No change in temperatures observed after 25 minutes. Refer to temperature chart. Items had been placed into unit moments prior to inspection. CDI - Foods transferred to walk-in cooler which began to cool down towards < 41 F after 20 minutes. -1- 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.

REPEAT: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen door being utilized. Screen door is unable to close completely. EHS recommends keeping back door closed or allow screen door to close completely. -1- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live cockroaches throughout the facility during today’s inspection. PIC states that the facility is working with a PCO.***Recommend increase in pest control management. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead cockroaches wedged in between a wall outlet and 1x settled in rice inside rice container. CDI - Rice voluntarily discarded. Other deceased insects removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal containers wet stacked on utensil shelving unit in dish room. CDI - Utensils separated to allow for proper air drying. -0-

4-501.11 Maintain equipment in good repair. Observed ice building up on edges of walk-in freezer door frame. Also observed water pooling in bottom of prep unit. Have unit checked to make sure it is functioning properly. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf. Observed insufficient hot water at 3-compartment, prep sink and hand washing stations. Temperature in all areas registering at 83 F. -0.5- ***Facility has been placed on immediate suspension due to 15A NCAC 18A .2654. Failure to maintain hot water for hand washing, food preparations and proper washing, rinsing and sanitizing of utensils and equipment. ***3-DAY VERIFICATION IS REQUIRED.

5-205.15 Maintain a plumbing system in good repair. Observed water leak under dish machine. Also observed no plumbing line available under dish room’s hand washing sink. PIC states that the sink is under repairs since yesterday. PIC advised by EHS to contact plumbing technician to complete repairs and re-attach missing part. Employees observed utilizing additional hand washing sink that is adjacent to the dish room. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hood system with heavy grease build up. Last cleaning performed 2/2023. Facility overdue for it’s hood system cleaning. -0-

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 personal bottled beverage on top of prep counter next to foods. CDI - Drink removed. -0-

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. EHS observed soiled cutting surface at flip top unit. Through discussion with PIC, the cutting surface gets cleaned once a day at the end of the day. Cutting surface was first in use today at 6:00 AM and had not yet been W/R/S. CDI: PIC moved cutting surface to 3-comp sink for W/R/S before being put back in use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concentration of 0 ppm according to test kit. CDI: dish machine was primed and sanitizer concentration reached over 50 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed verde and roja salsas portioned into plastic ramekins with lids in salsa flip top unit. Salsas were above 41F. PIC stated that they were taken from a bulk batch in the cooler at 10:00 AM and portioned before being placed in flip top unit. Salsas missed 4 hour window to cool to 41F. REPEAT CDI: PIC voluntarily discarded salsa ramekins that were above 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked pork and beef at steam table in kitchen with temperatures below 135F. Observed rice at front counter steam well with temperatures below 135F. PIC stated that items were placed there an hour prior. REPEAT CDI: Items reheated 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 .

3-501.15 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 portioned ramekins of salsa with tightly covered plastic lids over stacked in flip top unit cooling since 10:00AM with temperatures above 41F. REPEAT CDI: PIC voluntarily discarded salsas above 41F. EHS discussed better cooling methods for salsa after portioning and recommended not over stacking ramekins in this unit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen door being utilized. Screen door is unable to close completely. EHS recommends keeping back door closed or allow screen door to close completely.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged drain plug on dumpster. REPEAT

6-301.11 Provide soap for handwashing at each hand sink. -Pf Observed no soap in men's restroom. CDI: PIC provided hand soap in men's restroom. 6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Observed hand sink behind serving counter with no accessible paper towels. PIC stated that the dispenser was restocked wrong and it was unable to dispense. CDI: PIC made paper towels accessible.

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 raw marinated pork in metal container cooling overnight in chest RI cooler. PIC stated the items started cooling around 8 pm last night. CDI: PIC voluntarily discarded pork. REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pork dish being held at temperatures lower than 135F at HH well at front counter. PIC stated that it had been on the line for less that two hours. CDI: PIC instructed employee to reheat and item reached above 165F and was placed back on HH line. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed queso fresco in cheese display case with temperatures between 42F-48F. PIC stated that items had been in there for 3 days and had not been moved since. CDI: PIC voluntarily discarded cheeses that were above 41F. Ambient air temperature of cooler was 41F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes, shredded cheese and shredded lettuce at fliptop without date labels. Observed individually bagged queso fresco in cheese display cooler with not date marking. PIC stated that cheeses were placed in the case from preparation 3 days prior. REPEAT. CDI: PIC date marked cheeses. EHS had conversation with PIC about the importance of date marking and that food may be discarded during next inspection if food is found without a date mark. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 deep metal pan full to the top with raw marinated pork that was cooling overnight in chest RIC. Temperatures were higher than 41F. Method not efficient for cooling. Proper cooling methods discussed with PIC above thin portions and using the WIC instead. REPEAT CDI: Pork discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees working with food without a hair restraint. CDI: PIC instructed employees to put on hair nets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in a sanitizer bucket with a chlorine concentration of 10ppm. CDI: PIC instructed employee to make a new batch of sanitizer with fresh towels. Chlorine sanitizer concentration reached 50ppm.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers intact in fliptop unit.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service plastic ramekins in box on floor in dry storage room. CDI: PIC moved box to a shelf.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged drain plug on dumpster.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee go from cooking to prepping without changing gloves or washing hands. CDI by instruction.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed temperature of prepped chicken in deep pan in freezer not cooling at appropriate rate. After a half hour temperature had not changed. CDI - Items placed in shallow pans and returned to freezer for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed RTE / TCS foods date marked, however, facility did not count date of preparation actually had discard date for 8 days out instead of 7. CDI, labels adjusted to ensure date of preparation counted as day 1. No date label on Horchata, cooked ground beef, chorizo, or refried beans. PIC stated that items were prepped the previous day. CDI - Date labels were added.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed deep pan of prepped raw chicken in freezer. Temperature did not change in 30 minutes. CDI - Chicken was separated in shallow pans and returned to freezer for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed sliced deli ham thawing in container of standing water. CDI - Ham was placed under faucet to continue thawing.

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

4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of prep unit. Have unit checked to make sure it is functioning properly.

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 top of ice machine and shelves around facility with build up of dirt/debris.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no back flow device on outside mop sink. Hose was below the flood level rim of sink. Install back flow on sink. CDI - Hose was placed above flood rim of sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women’s restroom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash outside dumpsters and around dumpster. Door of trash dumpster was also open.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed employee state manager was out of town and other was off today. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no PIC on-site with certification. CDI by instruction.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with their bare hands after hand washing. CDI by instruction.

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 3 door standing reach in refrigerator not maintaining TCS foods at 41 degrees F and below. Observed several TCS foods such as raw beef, flautas, cut Tomatoe, cheeses cold held above 41 degrees F in unit. CDI, foods voluntarily discarded. See temperature observation chart. Observed milk cold held above 41 degrees F. CDI, milk voluntarily discarded. Vr to be conducted to ensure calibration of 3 door reach in refrigerator.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed rice pudding not date marked .CDI pudding voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tall 3 door reach in refrigerator with ambient air temperature of 52 degrees F and unit not maintaining TCS foods at required temperature. Vr needed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed chicken thawing under running water above 70 degrees F. CDI, chicken relocated to walk in cooler to thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed watermelon and avocado stored on ground behind counter.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths on prep table and used to stabilize cutting board.

4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on door of 3 door reach in refrigerator.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee with gloves handle soiled item from ground then proceed to handle clean single-service plates with same gloves without removing gloves and washing hands. CDI, employee removed gloves and washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap in men’s restroom. CDI, soap provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled item from ground with gloves and proceed with same gloves to handle clean single-service plates. CDI, employee removed gloves and washed hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket low and wiping cloth stored around waist of food employee.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 78 degrees F.

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 cleaned cooling wands uncovered / unprotected and stored in area of potential contamination in walk in freezer.

4-501.11 Maintain equipment in good repair. Observed light out under hood ventilation system and 2 damaged gaskets.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash outside dumpsters and around dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed damaged drain plug on dumpster. Repeat.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust accumulating on ceiling vents inside restrooms.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf - Observed PIC not certified, not able to answer all food safety questions correctly. CDI by instructions.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee health policy poster but not reportable illnesses such as nontyphoidal salmonella. CDI, updated employee health policy agreement to be emailed to PIC.

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 procedures for vomiting and diarrhea cleanup. CDI sample vomiting and diarrhea cleanup procedure emailed to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house prepared salsa stored in ice above 41 degrees F. CDI, salsa out over 4 hours voluntarily discarded. Salsa on prep unit recently prepared relocated to walk in freezer to rapidly cool. Salsa cooled to 33 degrees F while on-site. 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed RTE / TCS foods date marked, however, facility did not count date of preparation actually had discard date for 8 days out instead of 7. CDI, labels adjusted to ensure date of preparation counted as day 1. CDI, labels corrected.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed numbers on small diameter probe thermometer not legible on a digit while on-site possible due to battery. CDI, operator purchased new small diameter probe thermometer while present.

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 storage bin and containers of sugar and some spices not labeled by common name.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting board. Observed 1 sanitizer bucket testing below 50ppm chlorine sanitizer.

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee washing equipment at 3 compartment with detergent but not in wash vat with detergent at 110 degrees F and above. CDI, employee started refilling vat with hot water and ensure at 110 degrees F if manually warewashing at 3 compartment sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug damaged on dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee bags and items stored on storage bins in dry storage area. Repeat.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Overall lack of managerial control in kitchen observed concerning risk violations including, but not limited to date marking, cooling, hot holding, sanitizing, hand washing, glove usage, etc. Repeat violation.

2-401.11 Eating, Drinking, or Using Tobacco - C Food employee observed actively eating while carrying open pan of food to cooler. Education provided to employee about designated areas for eating and drinking. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee coffee observed on prep table where active food prep was occurring. Repeat violation.

2-301.14 Wash hands after handling soiled equipment, donning gloves, between glove uses, handling utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Employees observed going out back door of kitchen and returning to food prep, handling soiled wet wiping cloths, handling soiled dishes, handling uncooked meat before returning to handling other food, donning gloves when instructed, and other activities that contaminate hands without washing hands in between. Education provided and employees rewashed hands. Repeat violation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Large trash can obscured wedged in between prep sink and blocking handsink. CDI. Moved.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken observed above raw steak in walk-in cooler and freezer. CDI. Rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Multiple employees observed using single use gloves for multiple tasks multiple times. Activities include handling soiled equipment then returning to food prep, going outside with gloves on and returning to food prep, handling raw meat then returning to handling RTE food, wiping down soiled prep counters then handling clean utensils, washing soiled dishes, then returning to food prep, etc. CDI. Employees changed gloves and washed hands.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Food employee observed cutting raw beef tripe in prep sinks and washing them with detergent, but not sanitizing in between uses. CDI. Employees sanitized with chlorine sanitizer.

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 Black beans and refried beans reported prepared and placed in cooler overnight found tightly wrapped above 41F. PIC reported food had not left cooler since night prior. CDI. Food items discarded. Repeat violation. Cooling has vastly improved overall, but minor improvement needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef, bowl of rice, and refried beans observed hot holding below 135F. CDI. Rice discarded and other two items placed on grill to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut lettuce and shredded cheese observed overstacked cold holding in flip top unit. Repeat violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Queso fresco observed with expired date marking, chicharron and two other food items observed missing date marking. CDI. Items discarded. 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 Black beans and refried beans observed cooling overnight in tightly wrapped containers found above 41F. Repeat violation.

3-501.13 Use approved thawing methods. Beef tripe (stomach lining) observed thawing in standing water in prep sink temped at 81 degrees F. Part of the tripe was frozen and the other part 47F. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cutting board recently in use observed on top of trash can upon entry. Repeat violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Multiple food employees observed handling food without hair restraints. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths observed on prep counters upon arrival of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of metal pans and bus pans observed stacked wet. Repeat violation.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee plugging up phone with charger on top of clean service plates on shelving. Repeat violation.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Pf- Observed lack of managerial control with facility cooling, cold holding, employee hygiene, and other risk factors. VR risk control plan visit no later than 05/29/2021.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC and staff were unable to explain the five reportable illnesses and symptons. CDI-EHS educated PIC on employee health policy and provided a poster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink near opened prep top. Observed employee bottle waters stored on top of prep surfaces. CDI-PIC and employees removed all drinks. Store drinks with lids and away from food prep and contact surfaces at all times.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee remove gloves in between switching task and put on new gloves without washing their hands-CDI-EHS educated employee on proper hand washing and they rewashed their hands. REPEAT 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee was their hands for approximately 5 seconds without using soap and properly scrubbing hands. CDI-EHS educated employee on proper handwashing procedures and employee rewashed. 2-301.14 When to Wash - P Observed food employee wash their hands then recontaminated their hands without using a clean barrier to turn of faucet handles.

6-301.14 Handwashing Signage - C Observed no handwashing signage in restrooms for employees. CDI-EHS provided PIC with handwashing poster. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed employee use a handwashing sink to fill a cup. CDI-EHS informed employee to only use handwashing sinks for handwashing only.

3-201.11 Use food from approved sources only. -P Observed cakes in reach-in cooler that the PIC was unable to produce invoices for. VR no later than 05/29/2021 to verify source of products.

4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils-Frequency - Observed heavy microbal growth within ice machine. Increase cleaning frequency of enclosed components of ice machine.

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-REPEAT-Observed cooked pork in reach-in cooler prepared on 5/18/2021, per food employee and label, holding at 56F for more than 6 hours. CDI-PIC voluntarily discarded the item. Observed cooked steak and pork cooling at room temperature under grill station both around 100F. Per cook the items were made an hour before we arrived. CDI-PIC stated they will reheat and hot hold on flat top. Both food items were rapidly reheated to 177F or higher and observed hot holding on flat top grill. VR no later than 05/29/2021 to discuss and review risk control plan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slice cheese, sour cream, cut cabbage, cooked pork intestines, and other TCS foods cold holding well above 41F (see temperature chart) in bottom portion of prep unit. The ambient was measured at 45F. The top portion of the prep unit was holding foods between 40-41F. CDI-PIC voluntarily discarded all TCS foods mentioned above and stated they will have someone come out and service the unit. PIC also turned the temperature to the highest setting of cold (cool-normal-cold is the temperature selections available for the unit). VR no later than 05/29/2021 to confirm unit is operating properly. EHS stated staff cannot use the bottom portion to hold any food items until unit is properly working and checked by EHS.

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 milk, rice and milk desserts, cut melons and other TCS foods without date mark. CDI-PIC discarded all open milk containers. EHS allowed PIC to backdate desserts and melons which were prepared on Monday, May 18th. VR no later than 05/29/2021 to verify date marking system has been improved throughout the facility.

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-REPEAT-Observed cooked rice, chicken, beef, and other TCS foods not using proper cooling methods such as tigtly covered, no active stirring, and cooling in large quantaties. CDI-EHS educated PIC and food employees about proper cooling methods and they were able to correct all issues observed. Risk control plan for violation #18 will also address cooling methods issue.

3-501.13 Use approved thawing methods. Observed a frozen container of cooked chicken thawing at room temperature. The chicken was measured at 26F. CDI-PIC moved the thawing product to the reach-in cooler and EHS discussed the approved thawing methods with PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen area. See violation #53 for additional information.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large open bag of dried beans, one large open bag of dry ingredients, and bottled drinks stored on floor in outside storage area. Observed large bin of uncovered raw onions in exposed dry stroage area. Observed uncovered food items cooling above exposed vent cover.

2-402.11 Effectiveness-Hair Restraints - C Observed several food employees preparing food without proper hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT-Observed several metal plans wet nesting in warewashing area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic food containers stored on floor in service area.

4-501.11 Maintain equipment in good repair. Observed prep unit with an ambient temperature of 45F. PIC stated they will have unit serviced.

5-103.12 Pressure - PF Observed canwash with what appeared to be only hot water. VR no later than 05/29/2021 to address pressure/hot water issue.

5-203.14 Backflow Prevention Device, When Required - P Observed outside canwash area without a blackflow prevention device.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on outside dumpster area not closed in between use. 5-501.114 Using Drain Plugs - C Observed missing drain plugs on outdoor dumpster area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed exposed unfinished openings in walls and ceiling in kitchen and service area.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee keys and other personal items stored on prep surfaces and dry storage area.

2-301.14 Wash hands after activities that contaminate them. -P Employees observed touching soiled dishes and touching trash with gloves and donning new gloves attempting to prep food without washing hands in between. CDI. Education provided and employees washed hands before donning new gloves. Repeat violation.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employees are attempting to conduct multiple activities with same pair of gloves including working from soiled to cleans dishes, leaving kitchen, and going from raw food to clean. CDI. Education provided and hand washing conducted.

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 Two pans of chorizo cooked at 8AM, per manager, observed at 2PM above cooling at 41F in reach-in cooler. CDI. Food discarded voluntarily by PIC. Repeated on past several inspections and risk control plan issued.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple foods observed hot holding below 135F (see chart). CDI. Foods hot holding for less than 4 hours and were reheated properly on grill. Repeated on last several inspections and risk control plan implemented.

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 Multiple foods held in facility for 24 hours or more observed missing date marking in all cold holding units. PIC discarded food voluntarily and educated on date marking. Repeat violation.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer in three compartment sink observed above 200 ppm. CDI. Diluted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chorizo observed cooling in tightly wrapped pans in reach-in cooler. Other foods in active cooling on countertop upon arrival at facility. CDI. Manager was educated on cooling methods and foods moved to refrigeration.

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

4-501.11 Maintain equipment in good repair. Leak observed at handsink near back door. Repair.

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 Employee observed washing soiled dishes then proceeding to handle clean dishes. CDI. Employee was educated and washed hands. Dishes were rewashed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sanitizer bucket observed inside handsink behind cash register. CDI. Sanitizer moved to lower shelving.

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 portions of salsa and refried beans observed cooling overnight, reported by PIC, and temping above 41F. CDI. Foods were discarded by PIC. This item has been repeated on the last several inspections and is subject to a risk control plan by next inspection if repeated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked pork and ground beef observed hot holding below 135F. CDI. Placed on grill and reheated. Repeat violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Multiple foods held in facility for 24 hours or more observed missing date marking in all cold holding units. PIC discarded multiple foods and some were labeled with proper date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle observed missing label. CDI. Labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf This facility is cooling multiple hot foods daily with little refrigeration and no walk-in cooler or freezers. EHS will return no later than 12/30/2020 to verify facility has either limited cooling or increased refrigeration to meet cooling needs.

3-501.13 Use approved thawing methods. Raw beef observed thawing in prep sink at room temperature with no running water.

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 Chorizo, nopales, and corn on the cob observed cooling from yesterday afternoon above 41F. CDI. Voluntarily discarded. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple foods (see chart) observed hot holding below 135F. CDI. Foods reheated on grill properly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths on counter. Repeat violation.

2-301.14 When to Wash - P Employee observed coming in from outside and returning to food prep without washing hands prior as well as touch soiled dishes and return to prep raw beef. CDI. Educated about handwashing and employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handsink behind hot bar observed with no paper towels. CDI. Paper towels obtained.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed opened bag of french fries being stored below raw chicken as well as raw chicken above raw beef in reach-in cooler. Store foods in coolers and freezers according to final cook temperatures. CDI. Foods arranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several dishes deemed clean by PIC were observed soiled with food debris on drying rack. CDI. Dishes were placed in washing compartment to be rewashed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Corn tamales with cooked chicken, beef, and pork observed cooling in bus pan from last night on prep counter. PIC stated tamales were cooked last night and left on table. CDI. Food was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Single door reach-in cooler contained several foods measuring above 41F. Cooler was leaking water heavily and holding at 60F. All foods in cooler were dated for yesterday or earlier prep date and foods were discarded. Refrain from using this cooler until repaired and inspector has returned to verfiy. Inspector will return within 10 days to verfiy cooler has been repaired. All other coolers are functioning properly. Repeat violation on last several inspections.

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 Cooling is being obtained by leaving foods out for extensive periods of time until next day. Use ice baths, shallow portions, and place foods in cooler or other approved method when food is below 135F. CDI. Foods discarded and education provided for future cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Large sugar container in dry storage missing label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Washed tomatoes observed on floor in uncovered container. Container of green salsa being stored in pan on top of trash can. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter. PIC made sanitizer bucket and labeled for use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans are being stacked together wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Gaskets observed heavily torn on reach-in cooler. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in reach in cooler nearest kitchen cold holding at 42-44F at beginning of inspection. Thermostat read 42F. CDI - PIC dispatched repair tech to repair cooler during inspection. Thermostat set at 35F to maintain TCS foods at or below 41F. TCS foods 40-41F at end of inspection. -3- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored directly on floor in kitchen neat cash register. -1-

4-501.11 Maintain equipment in good repair. Observed split gaskets on reach in coolers. REPEAT -2-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hood and buildup on back side of cooking equipment under hood. -0-

2-301.14 (G) Wash hands between handling raw and RTE food. -P Observed food employee handling raw chicken while wearing gloves and then attempt to handling tortas bread. CDI - EHS intervened. PIC instructed handwashing. Hands were washed. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear handsink being used to stored utensils and equipment, blocking handwashing access. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pastor stored over RTE beef. CDI - PIC reversed storage order. -3- REPEAT Further non-compliance may result in permit action. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several employees washing gloves instead of hands during inspection. CDI - PIC instructed gloves removed and hands washed.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed black beans and refried beans reheating in steam well since 9AM with some parts of food still 103-112F. -3- 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 black salsa roja cooling from previous day at 51F and beef from previous day cooled to 47F. CDI - These items were voluntarily discarded. -3- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed black beans, salsa verde , salsa roja, cut lettuce, cut tomatoes and habanero salsa cold holding at 52-56F in salsa bar. CDI - All above temperature items voluntarily discarded, new items placed in ice bath for cold holding. -3- 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 no date on salsa roja, salsa verde, chile arbol, cooked chicken and other TCS foods without date marking from 1-3 days prior. CDI - These items were too warm and voluntarily discarded. REPEAT -3-

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 cooling for TCS foods done in deep buckets and bus tubs, with lid/wrapping in place. TCS foods are barely meeting 45F in correct amount of time. -1- REPEAT

3-501.13 Use approved thawing methods. Observed tripe and raw beef stored on drain board of prep sink thawing at room temperature. -.5-

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 in-use serving spoons over dessert prep unit stored with handle down in storage container. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on drying shelf beside dish machine. -.5-

4-501.11 Maintain equipment in good repair. Observed split gaskets on several reach in coolers today and missing shielded hood lamp cover and bulb. REPEAT -2-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on hood system today and inside prep sink used to process raw tripe. -.5-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw milanesa stored over cooked taquitos in reachin cooler in rear kitchen. CDI reordered storage. Repeat

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed no sanitizer concentration at dish machine . Temporarily sanitize in three compartment sink after washing in dish machine. 10 day verification required.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed all foods on steam table greater than two hours into reheat and less than 165 degrees. (See chart above) Repeat . CDI all products discarded.

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 guisada and milanesa cooled from yesterday at 48 and 47 degrees (see chart above). CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, curtido, salsa roja, salsa verde, and habenero salsa greater than 45 degrees. CDI placed on time temporarily and owner filled bar with ice.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed packaged queso fresco , crema, and flan with no date labels in front display. CDI products dated.

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 guisado and milanesa cooled in too great of volume in reach in cooler. CDI discussed splitting into numerous containers . Cooling window missed products discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead roaches in dishroom area of facility.

4-501.11 Maintain equipment in good repair. Observed numerous pieces of equipment in need of gasket replacement. Dish machine in need of repair and reach in cooler in need of repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of inspection. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near back door at beginning of inspection. CDI - PIC refilled dispenser. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw carnitas stored above RTE carnitas in reach in . CDI - PIC reversed storage order. -1.5- 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bag of breader/flour not securely wrapped.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer in 3-comp sink at beginning of inspection. CDI - PIC put in bleach to 200 ppm chlorine concentration and sanitized containers cleaned this morning. -1.5-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed foods reheated to below 135F placed in service prior to beginning of inspection. CDI - PIC reheated all these foods to above 135F. -1.5-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no labels on grab and go packages of bread packaged on -site stored above hot serving line. PIC decided to take the breads out of customer self service area today. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on drying shelf. Pyramid stacking demonstrated after items properly sanitized. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed buildup and debris inside storage bins in dining room area for condiments and eating utensils. -.5-

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at serving line handsink. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in kitchen. CDI - PIC placed pump soap at handsink until dispenser refilled. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken wings at 124F, eggs at 119F and hot dogs with eggs at 127F in steam table at front counter. CDI - PIC placed foods temporarily on time and put in service request for steam table today. REPEAT -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk stored at room temperature that is not on a TPHC procedure. CDI - PIC stated milk was on counter this morning for one customer order. CDI - PIC cooled milk in reach in cooler. REPEAT -0- Points not escalated today as the condition was improved.

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 jamaica drink cooling on prep counter at 94F. CDI - PIC placed in reach in to cool. Observed cut lettuce cooling from this morning in flip top at front counter at 55F. CDI - PIC advised to cool foods in larger pieces of equipment. REPEAT -1- This is the second full point violation for this item. Further non-compliance may result in a risk control plan or permit action.

3-501.13 Use approved thawing methods. Observed tripe thawing under running water at 87F. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door on rear exit not closing at beginning of inspection. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice cream scoops stored in standing water at 87F. REPEAT -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cup lips exposed at front counter coffee station. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of prep sink used for thawing tripe. Leak covered by clean wiping cloth at beginning of inspection. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans, refried beans, cooked chicken and cooked pork in steam table at 109-122F. CDI - PIC reheated these items to over 165F and adjusted steam table. All other hot holding items were within temperature parameters. -3- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed jamaica cold holding in dispenser at 50-55F. CDI - PIC added ice. This product was made today and was taken from batch in the kitchen that is cooling. Cool before putting in cold holding. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed salsa verde, black beans, jamaica and cooked chicken cooling under prep table and on drain boards of prep sinks. CDI - PIC instructed employees to place these items in ice baths. Facility has no walk in cooler. Food employee actively stirring every 10-15 minutes. -1- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one unlabeled squeeze bottle of crema in prep cooler near the cashier. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensil in use stored in water at 84F. -1- REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Open bag of tortillas stored in container with raw shell eggs in low prep cooler. CDI - Tortillas discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Tomatoes cooked this 4 hours prior and only cooled to 71F in pot on prep counter. CDI - Discarded. Improvement from previous inspections.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Taquitos holding below 135F at serving line. CDI - Reheated to 165F+. All other hot items at required temp. Improvement from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Tomatoes cooling in 5 gallon stock pot at room temp. CDI - Discarded due to cooling time violation (see 18). Also, lettuce prepped today and placed in the condiment station to cool. CDI - Lettuce relocated to reach in cooler for rapid cool down.

3-501.13 Use approved thawing methods. Prep sink full of packaged beef thawing with a small stream of hot water. CDI - Packages placed in plastic bus tubs and tubs placed under cool running water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored in hand sink. CDI - Wiping cloth placed in sanitizing solution. Wet wiping cloths stored on prep table. CDI - Relocated to into sanitizing solution.

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. Tongs, spatulas, and ice cream scoops stored in water at room temp. Keep these in hot water or in a dry container.

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

4-501.11 Maintain equipment in good repair. Replace split gasket on reach in cooler doors. 4-502.11(A) Maintain utensils in good repair. One cracked plastic food pan, one broken ice scoop, and one frayed wire scoop discarded. Replace as needed.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Clean up debris on ground around dumpster. Dumpster lids missing. Contact solid waste service provider to request replacement dumpster.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee rinse hands for a few seconds then use bare hands to turn off water faucets at hand sink. CDI - Employee washed hands for proper time; educated on using a barrier to turn water off.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf No paper towels at handsinks upon entry; wiping cloth and drink pitcher in handsink by serving line. CDI - Paper towels stocked; pitcher and wiping cloth removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee done used single use gloves after washing hands. CDI - Gloves discarded and hands rewashed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Pollo con crema, chicken, and ribs cooling from last night and still above 45F. CDI - All discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Meat balls in steam line and pork, beef, and refried beans in steam well all holding below 135F. CDI - Refried beans and pork came into temp after stirring; meat balls and beef reheated to 165F+.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce overstocked in flip top and holding above 45F at top. CDI - Out of temp portion placed in reach in cooler to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pollo con crema, chicken and ribs cooling in deep pan while tightly covered. CDI - All discarded due to cooling time violation (see 18).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squeeze bottles of sour cream in flip top with no labels. Keep these labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Reattach screen to frame of back door. Keep solid door closed until repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Open bag of corn meal stored on floor of exterior dry goods room. Relocated to plastic drink crate and bag closed. Also, oberved rice reheated in microwave while in plactic to-go bag. CDI - Discarded as this is not food grade.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One food worker wearing a bracelet while working with food. Discussed with PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored in hand sink. CDI - Wiping cloth placed in sanitizing solution.

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. Tongs and spatulas stored in water at 66F with floating debris. CDI - Water dumped and replaced with hot water; held on grill top.

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from prep cooler door gaskets and pooling liquid from inside reach in produce cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Dumpster lids missing; trash on ground. Clean up trash; contact solid waste service provider and request dumpster with lids.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse stored on wire rack by microwave. Keep employee items in designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels available at handsink by dish area. CDI - Papertowels restocked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Tub of raw pork stored on top of container of cook ground beef in reach in cooler. CDI - Cooler rearranged with raw pork below ready to eat items.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine sanitizer testing at 0ppm. PIC call PureForce for service. CDI - Facility has switched to single service until repaired. VR - Will return within 10 days to verify correction.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Rice, chicharone, menudo, and calabaza cooling for more than 6 hours and still well above 45F in reach in cooler 2. CDI - All discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Barbacoa and chicken holding below 135F in the steam well. CDI - Both reheated to 165F+.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Rice, chicharone, menudo, and calabaza cooling while tightly covered and in thick portions in reach in cooler. CDI - All discarded due to cooling time violation (see 18).

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Sneeze shield at salsa self serve station measured 14 inches high with food set back only 2 inches from edge. CDI - All food moved back by using on row of empty pans at front of display. Adjust sneeze shield to meet 75% set back rule.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice scoop stored on top of ice machine with no barrier in between. CDI - Ice scoop sent to dish area to clean; washable tray placed on top of ice machine to store scoop on.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Salsa cooling since last night and still at 80F. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Baked chicken on hot bar holding below 135F. CDI - Reheated to 165F+. Improvement noted from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce, tomatoes, and queso cheese holding above 45F in flip top; salsa, beans, and chicken holding above 45F in reach in cooler 2. CDI - Out of temp items in flip top relocated to reach in cooler fro rapid cool down; items in reach in cooler 2 overnight were discarded and all others relocated to produce cooler holding at 37F. VR - Will return to verify repair of reach in cooler.

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 Salsa cooling in 5 gallon bucket and covered with tin foil. CDI - Discarded due to cooling time violation (see number 18). Discussed proper cooling methods with staff.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Back door held open to vent heat from portable AC unit. CDI - Door closed. Observed a few sugar ants. Continue working with pest control service provider to eliminate pests. Improvement noted from last inspection.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food safety manager certification. March 13th 2017 will mark 210 days since permit was issued and will begin a 2 point deduction for this violation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could no produce employee health policy. CDI - Hard copy handout of policy left with staff to review and post in facility.

6-301.14 Post a handwash sign at each handsink. No handwashing signs in restrooms. CDI - Hard copy adhesive handouts left with facility to post.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine sanitizer testing at 0ppm chlorine. A call for service was placed. VR - EHS will return later today to verify correction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings, empanadas, and taquitos in serving line and pulled chicken, barbacoa, and carnitas in steam well all holding below 135F. CDI - Items in steam well returned to above 165F after stirring; chicken wings, empanadas, and taquitos were reheated to 165F+.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Screen is broken on screen door at rear of kitchen. Repair.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on counter, others stored in sanitizing solution testing at 0ppm chlorine. CDI - Solution dumped and remade at correct concentration.

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

4-501.11 Maintain equipment in good repair. Gaskets hanging from low prep cooler doors. Repair.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Cooked pork thawing in handsink; no soap at same handsink, and no paper towels at any of the handsinks. CDI - All sinks were fully stocked; thawing pork relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken, raw beef, and raw pork stored above ready to eat foods like ham and hotdogs in low prep cooler. CDI - Rearranged with correct storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue on one food pan and dried food debris on two others; all stored as clean. CDI - All sent to dish area for processing.

3-501.16(A)(1) Maintain TICS foods in hot holding at 135F or above. -P Rice, chicken wings, and empanadas holding below 135F in steam line. CDI - All reheated to 165F+; suggested that only metal pans are used for items in the steam line.

3-501.13 Use approved thawing methods. Cooked pork thawing in plastic bag in handsink. CDI - Pork moved to prep sink under running water.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Staff could not locate thin probe thermometer. CDI - Manager arrived and located.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to patio held open: observed a few house flys in dining area. CDI - Door closed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Ice scoops stored on top of ice machine with no barrier in between. CDI - Scoops sent to dish are for processing. Store in a container or place a washable barrier in between.

4-205.10 Equipment shall be used in accordance with manufacturers intended use. Tamales and rice stored in two door drink cooler labeled for bottled and canned drinks only. CDI - Items removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed only 1 of 3 hand sinks with ahnd towels present. CDI- restocked

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef above cooked chicken. CDI- reoganized

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS foods hot held below 135 F(see temp chart). CDI- reheated above 165 F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS fods cold held above 45 F in prep unit. CDI- removed to cool

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 containers of TCS foods not date marked. CDI- date marked3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked protein date marked 9/12. CDI- discarded

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