DELI LA UNION

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed cooked pork in the RIC above 41F. PIC stated that it was cooked 2 days ago and was not out of the RIC today. CDI PIC voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an open gallon of milk not date marked. CDI PIC voluntarily discarded because it was almost empty.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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 shelf next to stove with a large amount of buildup and debris.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of chicken tamales in the steam table below 135F. PIC stated that they were reheated and put into the steam table this morning. EHS suggested that PIC keep covered because they are in the front and the door is often open. CDI PIC reheated tamales to 170F. 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 cooked chicken and beans & rice in the front RIC not date marked. PIC stated that it was cooked yesterday. CDI PIC put date on foods. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 and rice cooling on counter 1 hour 15 minutes above 70F. Moved to freezer to quick chill to 41F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatballs in rear reach in and queso, creama, beans and salsa in 1 prep top avove 41F. Items out of temperature at least 1 day and discarded.Repair person on site to repair units. Prep unit was unplugged and unit began working properly. Reach in unit repaired and working properly. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot dogs and tamales from today lacking date marks. Observed fried chicken in rear reach in from yesterday lacking date mark. Date marks added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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- Actively cool rice and beans with approved method. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Chicken Tamales above in 41F in Standing RIF, PIC stated item was cooked last night at 7PM and then left out overnight at ambient temperatures. PIC stated item was too hot to place into units before closing. EHS educated PIC on proper cooling temperatures. *CDI - PIC voluntarily discarded items. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Chicken Tamales above in 41F in Standing RIF, PIC stated item was cooked last night at 7PM and then left out overnight at ambient temperatures. PIC stated item was too hot to place into units before closing. EHS educated PIC on proper cooling methods. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Bucket of Sanitizer with concentration below 50ppm. Multiple clothes in one bucket EHS recommended less clothes per bucket to better maintain sanitizer concentrations.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket on Far right door of Standing RIF tearing. replace. NOTE: Repeat violation for different equipment. Points deducted remain the same. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. *Observed - Establishment holding cooked rice in grocery bags in both standing Reach-In units. *CDI - PIC had food employee move all foods into safe food grade containers.

*REPEAT* 5-501.17 Provide a covered waste bin in female restrooms. *Observed - No covered trash can in females restroom. NOTE: Points deducted remain the same due to improvement from last inspection.

*REPEAT* 6-303.11 Provide required lighting intensity. *Observed - Female Restroom closed due to no light available. PIC stated new light has been ordered and they are waiting on its arrival to install.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food contact surface of thermometer unclean when stored as clean. CDI - PIC cleaned thermometer and EHS sanitized during calibrations. EHS reminded PIC of need to sanitize thermometer before and after use using available sanitizers.

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 one (1) portion of cooked shredded beef date marked as 06/07. Per observation by EHS and PIC, beef was thawing. All other TCS foods in cold holding were date marked properly. CDI - EHS remarked plastic wrap with proper thaw date (06/17). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of oil at grill line with no label. CDI - EHS station labeled bottle in English and Spanish.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food prep (preparing Papuans, reheating rice, etc.) with bracelet on. Remove jewelry on hands wrists and fingers as needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket with in use wiping cloths at front of establishment held in 0 ppm chlorine. All other sanitizer supplies (3 compartment sink basin, kitchen wiping cloths bucket) were observed properly concentrated. CDI - PIC and EHS remade sanitizer bucket with available bleach and placed wiping cloths in bucket.

4-501.11 Maintain equipment in good repair. Observed ice machine in disrepair. PIC stated new one has been purchased. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Provide covered trash can as needed. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed male restroom door locked. Per conversation with PIC, male toilet was non functioning and customers were redirected to female restroom. Repair as needed.

6-303.11 Provide required lighting intensity. Observed female restroom with flickering, minimal light. PIC stated that light would be replaced.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has no written employee health agreement. No training for employees provided other than employee health posters. CDI- EHS provided PIC with employee health agreement. Reviewed with staff and PIC will have employees sign to keep on file in facility. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two containers of raw fish being stored over RTE vegetables and cooked proteins. CDI- PIC moved raw fish to proper storage area. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn tamales below 135F in the front buffet line (see temp chart). Tamales observed stacked above fill line. CDI- PIC voluntarily discarded tamales. REPEAT. (3) 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 .

4-501.11 Maintain equipment in good repair. Observed ice machine in disrepair. PIC stated new one has been purchased. (0)

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 foil being used to cover bottom shelving of prep table. PIC stated new table is being ordered but the foil is used to cover rusting present on shelving. Tin foil was observed with food residues and PIC was advised not to use prep surface until new table was ordered. Table was used to store clean pans and dry goods. CDI- PIC moved pans and dry goods to different shelf. (0)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash her hands and turn the water off with her clean hands and no barrier. CDI EHS educated employee and she rewashed her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in HH case below 135F. PIC stated that she put it in the case at 10:30 am. CDI PIC reheated the fried chicken to 180F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken quarters in the back reach in cooler at 48F. PIC stated that they bought today and put in the unit at 9 am. EHS advised to cool down before putting it in the reach in cooler. CDI PIC put chicken in the freezer to cool down quickly. 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 .

3-304.12 (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 scooper in flour with handle touching the flour. CDI PIC repositioned scooper.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site at beginning of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 4 metal pans with burnt debris from previous uses on food contact surface. Clean or replace. REPEAT 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 front of house and back of house sanitizer buckets with concentration of 0ppm. CDI- PIC made new sanitizer buckets. 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

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed decomposing zucchini’s in cardboard box in dry storage room. CDI - PIC voluntarily discarded zucchini’s.

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 Yellow rice that started cooling at 7:40am and steak that started cooling at 6:50am above 41F after 6 hours, see temperature log. CDI- PIC voluntarily discarded yellow rice and steak. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages stacked too high with top layer below 135F. CDI- PIC voluntarily discarded top layer of sausages. REPEAT -points not escalated due to improvement- 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 cooling foods covered tightly with plastic wrap. CDI- PIC uncovered containers to promote cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasonings and oils without labels. Label all secondary containers.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed through conversation with PIC that utensils are only cleaned at the end of the night. EHS educated PIC on cleaning and sanitizing in use utensils every 4 hours. CDI- PIC replaced all in use utensils that have been in use more than 4 hours.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed light in dry storage room not working during inspection. Repair.

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 employees personal food items storage above food for customers in 2 door reach in cooler. CDI- PIC put personal items on bottom shelf.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed a number a priority foundation violations by team members including cooling, hot holding, cold holding, and date marking. PIC shall ensure that risk factor violations are being managed properly. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to explain the 6 foodborne illnesses as they relate to food borne illnesses that are transmissible through food. Poster was explained by REHS during the inspection. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Upon arrival no soap was present at the hand washing sink. CDI- PIC provided during the inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Upon arrival no paper towels were present at the hand washing sink. CDI- PIC provided during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw pork stored above cooked liver in reach in cooler. Ensure that foods are stored according to the final cook temperature. CDI- Reorganized during the inspection. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods inside left uncovered inside of reach in coolers such as sausage and mashed potatoes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans with debris left attached after previous uses. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed mashed potatoes and green beans cooling from the day before that did not meet 41F in 6 hour time frame. CDI- Mashed potatoes and green beans were discarded during the inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken on the hot line at a temperature of 124F. served papusas stored above fill line not holding temperature at 118F. CDI- Both items were reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed salsa in prep unit at a temperature of 43F. CDI- Ice was added to cool down salsa at a faster rate. 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 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 green beans, mashed potatoes, liver, and papusa mix all prepared the day before without a label or date present. Ensure that foods are properly date marked for 7 days with day one being the day opened/prepared . CDI- Foods were discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorox in a spray bottle without label present. Ensure that items placed inside of secondary containers are labeled with the common name of contents. CDI- Labeled during the 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 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 . Cooling shall be accomplished in accordance to time and temperature by using one of the following methods listed above. Observed green beans and mashed potatoes that did not meet cooling due to attempting to cool inside bulk containers.

2-2.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Hats or hairnets shall be worn by any employees engaging in the preparation of foods. Observed no hats or hairnets from PIC who was preparing tamales in back of house

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep table and grill. CDI- Wet wiping cloths were added to sanitizer bucket during the inspection by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee stacking dishes wet after washing them.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Store single use articles with covereage or inverted to prevent possible contamination . Observed single service articles open ended during the inspection. Inverted during the inspection.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed plastic thank you bags used for food storage.

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 items such as shelving, hood system and sides of equipment.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed bowl previously used bowl (usually stored on shelf when in use) of flour stored on top/in direct contact with cooked chicken inside the RIC. CDI - Bowl and chicken bowl was in direct contact with were removed.

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 one bottle of oil with no label. CDI - bottle was labeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scoop in contact with TCS food (beef soup & potatoes) inside the HH display case. CDI - Scoops were removed.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Establishment could not provide written vomit and diarrheal clean-up procedures. CDI - EHS provided vomit and diarrheal clean-up procedures.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed tamales and chorizo stored on the same shelf of RIC, observed multiple eggs cracked and egg yolk beginning to contaminate containers of RTE foods. CDI - RTE foods were transferred from contaminated storage and storage order was rearranged.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 . Observed employee skipping sanitization step of washing process, and storing the dishes as clean. CDI - Pans were placed in back in 3 comp sink to be washed again and the sanitizer was made at the proper strength.

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: 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 . Observed pork (6/26), crema (6/26), chorizo (6/27), and pork and potatoes mix for Pupusas (6/28) held past 7 days. CDI - All items were discarded. Observed chicken tamales with no date marking. CDI - PIC stated that items were prepped the previous day and the correct date marking was added.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed eggs stored on shelving with no time stamp. PIC stated that the eggs were placed out near stove at 8:30AM and will discard at 12:30 PM. CDI - Eggs were moved to WIC @ 10:40 AM. EHS provided establishment with TPHC form to fill out if they are to continue TPHC on eggs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee stacking dishes wet after washing them.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving inside RIC and shelving where raw eggs were stored in need of cleaning due to build-up and food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed green beans to be > 41 F inside reach-in unit (55-60 F). Items were used for prep this morning prior to inspection. CDI - Green beans relocated to reach-in freezer where they began to decrease towards < 41 F after 15 minutes. -1.5- 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.

4-502.11(A) Maintain utensils in good repair. Observed handles on stand up cold holding units in back kitchen area broken off in need of replacing. (All damaged equipment from prior inspection has been replaced).

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 hood filters having heavy grease build up in need of removal and detailed cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with ice dumped inside. Ensure that handwashing sink is available at all times and used for the sole purpose of handwashing only. CDI- Ice was melted at hand washing sink by running water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed backed chicken on the hot line at a temperature of 124F. Chicken was not making contact with the juice it was stored inside. CDI- nChicken was reheated using the microwave to 182F.

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 recently prepared salsa placed inside of prep unit. Salsa had a temperature of 48F. CDI- Salsa was moved to reach in unit to properly 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 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 milk opened the day before without a label or date present. Ensure that milk is properly date marked for 7 days with day one being the day milk was opened. CDI- Milk was dated during the 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 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 . Cooling shall be accomplished in accordance to time and temperature by using one of the following methods listed above. Observed salsa placed inside of the prep unit directly after prepping. Salsa was moved to walk in cooler and broken down in to smaller portions with the lid vented.

2-2.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Hats or hairnets shall be worn by any employees engaging in the preparation of foods. Observed no hats or hairnets from PIC who was serving from the hot line and date marking foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly and effectively air dry. Observed dishes left tightly wet stacked. REHS educated team members on the reasoning why we don't want wet nested dishes and demonstrated pyramid stacking method. Recommend pyramid stacking method in the future to enable air drying properly and effectively.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug present. Ensure that drain plugs are in place to prevent possible attraction or harborage of pests.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety During the inspection, observed shelled eggs stored above items such as cooked chicken, potatoes, and noodles. Ensure that foods are stored according to their final cook temperatures to prevent any possible contamination from occurring. CDI- PIC rearranged items according to their final cook temperature to prevent possible contamination from occurring. Eggs were stored below cooked ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal containers with buildup and debris still left attached after previous cleaning. Ensure that items food contact surfaces are being thoroughly cleaned to sight and touch so that no debris from previous uses are attached. CDI- PIC removed all pans with debris and placed at the 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some foods on the hot line not meeting 135F degrees or greater threshold. These items include fried chicken(115F) and tamales(124F). CDI- Both items were removed by PIC from hot holding to be reheated to 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly and effectively air dry. Observed dishes left tightly wet stacked. REHS educated team members on the reasoning why we don't want wet nested dishes and demonstrated pyramid stacking method. Recommend pyramid stacking method in the future to enable air drying properly and effectively.

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 rice cooling in bulk pan with plastic wrap covering the food. Rice was broken down in to two containers and plastic wrap was removed to allow rice to cool at a faster rate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes were observed wet stacked. Ensure that dishes are effectively air dried before stacking directly on top of another. Food establishment shall implement pyramid stacking to allow proper air flow while dishes are wet.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Store single use articles with covereage or inverted to prevent possible contamination . Observed single service articles open ended during the inspection. Inverted during the inspection.

4-501.11 Maintain equipment in good repair Observed torn gasket channels in prep unit bottom. Replace torn gaskets to maintain tight seals in these units.

6-303.11 Intensity - Lighting Lighting intensity in back room with storage shall be at least 10 foot candles at least 30 inches above the floor. Observed 6 foot candles of lighting. Replace blown bulb to meet these lighting requirements in this store room.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed PIC fail to demonstrate PIC duties by ensuring that employees are effectively cleaning their hands, employees aren't using proper methods to cool tcs foods, and have improper holding temperatures.

2-301.14 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed multiple instances in which employees used bare hands to turn off faucets with barrier . This action will recontaminate previously washed hands.Observed proper hand washing after PIC corrected employees on the proper process. RCP will setup during verification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink being used for storage with multiple pans stored inside. Pans were moved during the inspection to 3 comp sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods such as popusas filling not cooling without lid or cling wrap present. Observed soup inside of reach in unit also left uncovered during the inspection. (CDI) 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed ground beef stored over pasta inside of reach in unit. Foods were reorganized and education was given on how to store foods according to their final cook temperatures. (CDI).Rcp will be setup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left attached to multiple pans. Ensure that dishes are fully cleaned in a manner that removes all build up and greasy film attached.

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 spaghetti con pollo from the day before at a temperature 44F. Spaghetti con pollo was not used earlier today for any prep. Food was discarded for not meeting cooling parameters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods such as fried tamales on the main bar at temperature of 118F, chicken quarter was also found at 125f and boiled eggs at 128F. Foods were reheated to 165F during the inspection. (CDI) rcp will be setup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods kept for cold holding shall maintain a temperature of 41F or below. Observed foods such as eggs stored on counter top, pasta, and tamales all above temperature threshold. Items above 45F were discarded. Items in between 42-45F were cooled. rcp will be setup.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ready to eat foods held for longer than 24 hours to be used for subsequent days shall be labeled with date mark for 7 days . Observed multiple foods without date mark present such as popusa and chicken.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Toxic substances placed in secondary containers shall be labeled with the common name of its contents. Observed chemical in a blank spray bottle without identification.

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 a number of foods in the reach in unit cooling in bulk amounts such as spaghetti con pollo.

6-501.111 Controlling Pests - C Observed 5 roaches in multiple areas of the kitchen. Manager stated their pest control sprays monthly. Suggested dicarding trash and cardboard from the kitchen to the dumpster at a higher frequency.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bananas and rice stored on the floor in the dry storage area. Placed on shelves during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left out on counters during the inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed in-use utensil buried inside of flour during the inspection. Observed cabbage tong handle making direct contact with food. Handles were removed during the inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. Food establishment will be trained on how to pyramid stack dishes.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single use articles stored open-ended on counter top. Enusre that single service items are protected with cling wrap or inverted. Observed single use towels stored on the floor in dry storage. Moved during the inspection.

4-501.11 Maintain equipment in good repair. Hand washing sink in the front of house is not in good working condition. Difficulty turning knobs in the on position and the off position due to looseness.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on nonfood contact surfaces such as door handles, shelving, gaskets, and exterior of pans. Pic cleaning schedule stated is monthly. Suggested increase in cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. PIC closed the dumpster door.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy buildup where the walls and floor meets behind grill area and in the storage room underneath shelving. Additional cleaning needed on fixtures including soap holders.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed PIC failed to demonstrate PIC duties by not knowing what to do with some corrective actions of improper holding and cooling temperatures. PIC knowingly with no hot water since the day before (6/10/2021). CDI- PIC closed facility and was educated on how to ensure PIC duties are met.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands for only 5 secs and turned of faucets without a barrier. This action re contaminates ones hands CDI: PIC asked employee to rewash hands and to use a barrier when turning off faucets. EHS observed proper hand washing after instruction was provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women's restroom. CDI- Paper towels provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw shelled eggs stored above ready-to-eat foods in the reach in. CDI: PIC reorganized storage. REPEAT 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. REPEAT- Observed pork stew and cabbage mix stored with no coverings of such.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder per PIC Jose, is used for grinding cheese and is clean. Meat grinder had debris buildup in all parts. CDI: PIC took apart to clean at 3 comp sink. Observed several food utensils with debris or oily to sight and touch. CDI: PIC rewashed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed inside of ice machine in need of cleaning due to pink and dark build up.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked pork, meatball dish, cooked beets, pork stew, cabbage mix, refried beans, and pupusa over 41f. PIC stated those items was cooked the day before. CDI: PIC voluntarily discarded. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken, boiled eggs, and steak less than 135F. CDI: PIC reheated items to 165F before putting back out on hot holding unit. Observed pot of rice at 77F stored in room temperature under the microwave. CDI: PIC voluntarily discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed creama over 41F. CDI: PIC took to freezer to quickly cool. Observed raw shelled eggs on cart and chorizo stored on shelf by cookline. CDI: PIC voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cabbage mix, pork stew, and refried beans labeled with incorrect date. PIC stated they were made the day before and was not sure why it was labeled with today's date (6/11/21). PIC voluntarily discarded. REPEAT. A VR will occur no later than 6/20/21 to ensure proper date marking is occurring. A RCP may be encouraged for facility to implement if violation is not corrected for long term compliance.

7-201.11 Store toxic materials to avoid contamination. -P Observed cleaning chemical solution in the storage room stored over produce. CDI: PIC moved to chemical storage area. 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 cabbage mix stored in plastic bus tub in reach in temping at 45 in the center observed cooked pork, meatballs, pork stew, cooked beets, and beans all not meet proper cooling parameters. Observed CDI: Voluntarily discarded. REPEAT. EHS explained to PIC how to properly cool TCS foods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle and metal pan at the cookline not labeled. CDI: PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several bugs and roaches behind the knife storage box on the wall. PIC stated pest control comes to spray facility every 3 months. EHS suggested to have pest control occur more often. REPEAT

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

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 a bowl used as a scoop in the rice pot. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed flip top unit with broken left door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment door handles and gaskets in need of cleaning due to food debris and grease build up. Observed shelving and cooking equipment in need of cleaning due to food debris build up and grease residue. PIC stated it gets clean about every month.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water at facility during inspection. PIC stated there was no hot water since yesterday (6/10/2021). Owner came and showed EHS the ticket put it for technician to come out and fix. Permit suspended. PIC closed facility. A VR will occur no later than 6/20/21 to ensure hot water is provided.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed heavy buildup where the wall and floor meet under the prep sink and behind the grill/fry area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC was not a certified food protection manager. REPEAT -2 PTS.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees washing their hands and turning off the faucet without using a barrier. CDI. PIC instructed them to rewash their hands and PIC demonstrated how to properly turn off faucets by using paper towel. -0 PTS.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P OBSERVED raw eggs being stored over container of cooked beans in the reach in cooler. CDI. PIC rearranged reach in cooler placing the raw eggs at the bottom shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED cooked rice being stored in a grocery store plastic bag on a shelf in the kitchen. CDI. Employee voluntarily discarded rice.

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 in the reach in cooler cooked beans, cooked steak, and cooked chorizo being stored in large containers temping above 41F. 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 cabbage stored in a large container and sandwich cabbage both prepared yesterday temping above 41F in the reach in cooler. PER PIC, sandwich cabbage was used at 6:00am at room temperature and placed back in reach in cooler. Did not meet cooling parameters. Temperature of sandwich cabbage was taken at 10:55am. REPEAT. -1.5 PTS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED in the steam table sliced hot dog franks, chicken legs, and steaks not reaching 135F. Within 4 hours of being at steam table. CDI. Employees reheated items on grill to reach 165F or above. OBSERVED cooked rice and cooked noodles in large bowls and container of cooked potatoes on the shelves in the kitchen not reaching 135F to maintain hot temperature. CDI. PIC Discarded rice, noodles and potatoes. -0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED cabbage and corn tamale in flip top, chorizo and raw eggs on shelf. OBSERVED cooked steak, cooked chorizo and cooked beans in the reach in cooler. CDI. PIC voluntarily discarded cabbage and corn tamale in flip top and items on shelf. PIC discarded all items in reach in cooler. -0 pts.

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 gallon milk, cabbage in flip top, bean and cheese and pork pupusa in the lowboy without a date on any items. PIC stated milk was opened yesterday and other items were prepared on yesterday. CDI. PIC placed date on all items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P OBSERVED cooked steak in a container that was prepared yesterday with today's date on it. PIC voluntarily discarded item. REPEAT. -3 PTS.

7-201.11 Separation-Storage - P Observed hand sanitizer being stored over bottled water and stainless steel cleaner being stored above onions. CDI. PIC moved items to chemical storage area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED cabbage prepared yesterday in a large container temping above 41F. CDI. food item was discarded. REPEAT. -1 PT.

3-501.13 Use approved thawing methods. OBSERVED beef thawing at prep sink without running water for about 45 minutes. PIC placed beef in reach in cooler to decrease temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED roach on top on crema lid in reach in cooler. CDI. PIC discarded creama.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED cooked tamales wrapped in aluminum foil from yesterday being stored in a pot directly on the floor. CDI. PIC discarded tamales.

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 condiment cups being used as scoops in salsa.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. OBSERVED cutting board needing to be replaced or resurfaced. -0 pts.

2-101.11 PIC shall be present during all hours of operation. -PF PIC onsite was not a certified manager. - 2 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee pot stored in basin of hand sink. CDI- education was given and coffee pot was moved to sink for washing .0 points.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cabbage heads in direct contact with the floor in back storage area, observed employee using gloves to touch phone and then continue to food prep without glove changing or hand washing following, Observed that same phone being placed on cutting board during prep also observed several foods stored uncovered in refrigeration and in dry storage. CDI- education was given, gloves were changed, hands were washed and foods were covered. - 3 points. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cabbage container that was said to of been cooling since last night at 64F. CDI- cabbage was voluntarily discarded. 0 points.

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 dates on cooked pork and cheese dish, beans, salsa and other TCS foods in cold hold unit and tall 3 door refrigerator. CDI-REPEAT - Foods without dates wee back dated and other foods were discarded. - 3 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of lettuce cooling with lid on inside of cold hold unit in dense amount. CDI- food item was discarded. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General Cleaning inside of reach in 2 door unit. exterior of cooking equipment, etc. -.5 points.

6-303.11 Intensity-Lighting - C Observed food employees cooking with lights off under the hood. Ensure that all prep areas are at least 50ftcd. 0 points. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverages stored over prep surfaces. Ensure that these items are stored in employee personal areas. 0 points. No signature due to covi19. Inspection reviwed with Mr. Diaz(owner)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P/ 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw eggs being stored over cream used as cheese inside of 2 door tall unit. Observed beans stored exposed in dry storage area. CDI- Foods were rearranged and beans were covered. 0 points.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed grinder used for proteins with old food debris stored along the interior. Stressed importance in frequency of cleaning for food contact surfaces. CDI- Soiled grinder was cleaned during the inspection. -1.5 points.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -PIC was unaware of required final cook for items such as raw chicken, raw pork and raw beef. Educated staff on proper final cook temps. PIc is now aware of required final cook temps(Raw chickne-165,Pork-150, Beef-155 etc.) 0 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tortillas, peppers, cooked noodles and rice hot holding on prep counter tops below 135 degrees F. It was determined that the facility keeps foods stored on prep surfaces to finish the second duration of the cooking process. PIC stated that foods are getting cooked initially to 165F and are only being reheated for quality. Foods are to be stored on hot hold stations or cooling in equipment until cooking process is completed in full. PIC was educated and chicken tortillas were reheated, peppers were cooled in freezer and noodles/beans were discarded. -1.5 points.,

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 inaccurate dates on salsa-cole slaw mix located in 2 door cooler and also observed inaccurate dates on pork pupusas located in reach in 2 door unit. Ensure dates are accurate and not dated, prepped foods are not stored onsite for longer than 7 days. CDI- Food items were dated correctly/discarded. REPEAT - 3 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken tortillas cooling at room temp without any procedures of proper cooling. CDI- Food items were reheated for hot holding. Education was given on proper cooling methods. REPEAT - 1 point.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged tall 2 door refrigeration across from grill station. PIC stated that a part has been ordered and shall be fixed promptly. Equipment shall be in good repair. PIC stated the part is still not ordered and will replace the unit. PIC stated that lack of 2 door unit is not effecting proper cold hold storage. REPEAT - 1 point.

4-501.18 Warewashing Equipment, Clean Solutions - C/ 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed heavily soiled dish wash water during the initial walk through of the inspection. Also observed employee washing dishes in 88 degree wash solution water. CDI- Water was drained and dishes were re-washed after proper education. -.5 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove dead bugs from light fixture located in the back of the facility.,

6-303.11 Intensity-Lighting - C Observed cooking taking place with lights off. Ensure food prep areas are illuminated with at least 50ftcd. Replace blown bulbs in the back prep area. 0 points.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee use gloved hands to move trash can and sweep floor prior to date marking foods and touching other utensils without hand washing and glove changing occurring in between. Also observed same employee go to sink and rinse gloved hands. Ensure that gloves are removed from hands prior to conducting hand washing. CDI- Employee was educated and hands were washed along with gloves being changed. - 2 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw fish was stored on prep surface at >54 degrees F. Observed large containers of cabbage and raw steak stored at room temperature unattended too. PIC stated that cabbage was prepped from the day prior. Bean filled tortillas were also cold holding at >41 in reach in 2 door lowboy cooler. CDI- Raw steak and Raw fish were aggressively cooled in freezer for correction. Cabbage and bean filled tortillas were voluntarily discarded. PIC and staff was educated on better cold holding methods during the inspection. REPEAT- 1.5 points.

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 chicken tortilla wraps that were prepped yesterday without date marks. Observed several inaccurate dates on adjacent cooked tcs items inside of same cold hold unit. Salsa and cabbage that was made last night was stored in cold hold flip top unit without date also. CDI- Education was given and foods were dated during the inspection. -1.5 points.

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 peppers cooling at room temp next to the cold hold station. Observed large container of cabbage cooling with lid on, observed other chicken pork mix cooling fully wrapped in cold hold unit reach in. CDI-cabbage was made into a shallow amount and placed in the freezer, lid and plastic was removed from other cooling foods. REPEAT- 1 point.

3-501.13 Use approved thawing methods. Observed fish thawing in stand still water without a constant flow of water. Observed raw chicken thawing at room temperature. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged tall 2 door refrigeration across from grill station. PIC stated that a part has been ordered and shall be fixed promptly. Equipment shall be in good repair. 0 points.

6-303.11 Intensity-Lighting - C Observed cooking occurring while lights were off. Ensure that 50 ftcd lightning is provided in all areas of prep. 0 points.

3-201.11 Use food from approved sources only. -P. Observed unidentified hard cheese without label stored inside front glass front cooler. Invoice only says "Queso". CDI: cheese was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed inside hot hold unit chicken legs and stuffed potatoes < 135F (see temp chart). Observed doors to unit open upon entry into the kitchen. CDI: chicken legs discarded and potatoes were reheated to 145F.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside flip top cooler cheese, bean, loroco, and pork pupusas at 42-43F and lettuce at 45F. CDI: pupusas removed and stored inside back freezer and cooler. Discussed with manager different methods to help maintain new cold hold change of 41F/below.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer provided at strong concentration ( > 400ppm). CDI: diluted to proper concentration.

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 whole beans cooling in large batch and covered inside 3 door reach-in cooler. Observed pupusas stacked and cooling inside bottom of flip top cooler. CDI: beans separated into 2 pans in smaller batches; pupusas transferred to shallow pans. Both placed inside reach-in freezer.

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

Repeat: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop laying on top of ice at front ice bin.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -P. Observed inside back 3-door reach-in cooler raw chicken stored above raw fish. CDI: storage order corrected. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside back 3-door reach-in cooler raw chicken stored above cole slaw. CDI: storage order corrected.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside prep cooler salsa at 44F, pork and cheese pupusas at 42F and cheese pupusas at 44F. CDI: items moved to back reach-in freezer to cool.

Repeat: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed inside prep cooler no date on pork and cheese pupusas made yesterday, incorrect date on bean and cheese pupusas made on Saturday, dates missing from hot dogs inside back reach-in cooler opened on Thursday, and no date on cooked chicken made yesterday inside back cooler. CDI: all items dated properly.

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 beans and tamales cooling in large batches on counter. CDI: beans and tamales were transferred into more shallow pans with less product and stored inside reach-in freezer.

General Comment: 3-501.13 Use approved thawing methods. Observed beef thawing inside prep sink without water running over top.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer bucket at 0ppm. CDI: corrected by PIC to 50ppm.

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handle in ice at front bin.

General Comment: 5-205.15 Maintain a plumbing system in good repair. Observed cold water knob on front handsink not working properly. According to PIC repair service is scheduled to come out to repair sink.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottles stored on prep table on cook line. CDI: drinks discarded. Ensure personal drinks are in cups with a lid and a straw.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed grocery bag stored inside handsink at back of kitchen. CDI: bag was removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available in dispenser at front handsink. CDI: soap provided.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed inside 3-door cooler raw beef stored above cooked pork and cheese and tamales. Observed inside reach-in 2 door freezer raw ground beef stored above yuca. CDI: storage order was rearranged.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available for use. CDI: bleach sanitizer at proper concentration was provided at 3-compartment sink with training from REHS. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice machine on deflector with pink and black build-up. CDI: cleaned by PIC during inspection.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed inside 2-door stand-up cooler tamales, potatoes, beans, raw beef, milk, etc. all above 45F (see temp chart) from this morning. CDI: all TCS foods were discarded; service was called in. Advised to discontinue use until cooler can be repaired/replaced. Return visit required by 11-1-18

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 only pupusas in bottom of flip top cooler including cheese, cheese and lorocho, cheese and beans, and cheese and pork made yesterday without a date. CDI; properly dated. Points not escalated due to improvement noted.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service plates and trays stored face up on top of ice machine at front. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cup holders stored on floor at front area and trays stored on the floor in back storage room.

General Comment: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls at cook and prep area in need of cleaning. Observed floors at back storage area in need of cleaning. Observed build-up on hood system grill area.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Wrappings for tamales, etc stored inside handsink basin at back of kitchen; mop bucket stored in front of handsink in back of kitchen. CDI: items removed and mop bucket relocated.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. No sanitizer observed available for use. CDI: bleach sanitizer was made up in bucket at 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. TCS food items inside 2-door reach-in cooler measured above 45 deg F (see temp chart). CDI: items that have been inside cooler since 10a were discarded. Shell eggs, rice and beans, and rice and veggies were left out at room temperature above 45 deg F (see temp chart). CDI: all items were discarded. Return visit required by 8/3/18

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. American cheese and bean tamales opened and prepared on Tuesday observed not dated inside 3-door cooler. CDI: properly dated. Bean, cheese, pork, and lohoroco pupusas inside bottom of flip top cooler that were prepared yesterday observed without a date.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Disinfectant wipes observed stored on prep surfaces inside kitchen. CDI: removed and relocated.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of potatoes and cabbage observed stored on kitchen floor. Observed box of tomatoes stored on top of mop bucket.

General Comment: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. No test strips observed for checking chlorine sanitizer. Return visit needed by 8/3/18

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager was present. Certified PIC later showed up towards end of inspection.

General Comment: 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Employee observed only washing hands for a couple of seconds. Observed employee only rinse hands at hand sink. Both employees present observed turning faucet off with bare hands. CDI: employees were corrected and training was provided.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Coffee pot stored in front handsink and knife and chopper equipment stored in back handsink. CDI: items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Employee observed only rinsing dishes and storing as clean without following proper wash, rinse, and sanitize step. Dishes observed stacked in all 3- vats of 3-comp sink. 3 step method was not being followed properly. CDI: sink was set up properly; training was provided; steps were corrected and being followed properly.

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. Chicken, beans, and chili reyenos made yesterday were stored inside reach-in cooler without a date. CDI: properly dated. Pork and tamales were made on Monday inside reach-in cooler without a date. CDI - properly dated.

General Comment: 3-501.13 Use approved thawing methods. Chorizo, chicken, and beef thawing at room temp. Moved to cooler

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bleach sanitizer in bucket measuring 0ppm. CDI: corrected to 50ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Bleach bucket observed on kitchen floor.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. SIngle service cups stored on the floor at front area.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food observed stored improperly in kitchen. Cell phones and aprons observed stored on food contact surfaces and on top of dry good food.

General Comment: 0 pts. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee drink stored on counter. CDI: drink was discarded.

General Comment: 0 pts. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed cooked pork stored inside grocery bags in 3-door reach-in cooler. CDI: by instruction to remove and place in food grade bags. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of dry goods at back area.

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. 1.5 pts. Observed a container of salsa at 77F, beans at 48-50F, and rice at 74-78F all cooling since last night inside reach-in coolers. Products did not reach-in proper temperature within 6 hours. CDI: discussed proper cooling with facility; all products were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. 1.5pts - Observed items inside hot box recorded below 135F (see temp chart for specific details). CDI: all food reheated to proper temp (see temp chart for reheating temperatures).

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. 1.5 pts - Observed several products labeled with incorrect dates inside reach-in cooler. CDI: dates corrected during inspection.

General Comment: 0 pts. - 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beans, rice, and salsa cooling in large batches and covered inside reach-in coolers. CDI: discussed proper cooling methods; products were discarded.

General Comment: 0 pts. - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in bucket too strong (bleached out test strip). CDI: corrected to 100ppm.

General Comment: 0 pts - 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic container stored in rice and scoop handle down in corn starch.

General Comment: 0 pts. - 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee cups unprotected in dining room.

2-102.12C Ensure the Person In Charge (PIC) is a certified food protection manager (CFPM) PIC is not a CFPM. Facility is still under 180 day compliance window. No points deducted.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No health policy on site at facility. CDI- Health policy was given to facility.

2-301.15 Only wash hands in handwashing sink.-PF Employee emptied a can of tuna and washed his hands in 3 comp. sink. CDI- Informed employee he was allowed to wash hands in handwash sink only.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Two food items (roast beef and tuna salad) had exceeded the 7 day time window. CDI- Products voluntarily discarded. 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf A package of ham and roast beef did not have a date mark. CDI- Date provided.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bottles and spice shakers with no labels.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Sugar scoop was in sugar with handle touching product.