LAS AMERICAS RESTAURANT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0PPM chlorine at chemical dish machine already in use for the morning. CDI- Machine primed until sanitizer was proper concentration. Dishes re-cleaned. (-1.5)

REPEAT. TEN DAY VR. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in lowboy across from cook line and coleslaw in corridor salad fliptop above 41F. See temp chart. CDI- PIC voluntarily disposes all TCS foods above 41F. TCS foods shall not be stored in cook line lowboy until repaired. Multiple other lowboys and coolers in good repair are available for use in meantime. (-1.5)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce in undrained water at salad fliptop. EHS discusses with PIC and advises draining. (-1)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board on prep top with deep scoring, no longer cleanable. EHS advised PIC to remove from service and replace worn board. (-0.5) 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 rust accumulation on racks inside WIC. Replace or remove corrosion at earliest opportunity to maintain surfaces cleanable.

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 tiles on floor near fryer. Replace so damage tiles do not collect standing water. (-0)

TEN DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring food handlers are apprised of employee health and reporting agreement. PIC should have food handlers read and signed forms, and return via email to EHS within 10 days. Staff provided correct answers to employee health questions during inspection. (-0) Forms here: (English) https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement (Spanish) https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce at 51F inside lowboy and raw shell eggs in various coolers above 41F. EHS noted equipment was in good repair. CDI- PIC voluntarily disposes of lettuce. EHS advises not overfilling lowboy in order to prevent air flow circulation being compromised. PIC advised to monitor TCS foods in lowboy across from cook line to ensure heat does not compromise equipment cold holding ability. (-1.5)

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 sliced tomatoes in fliptop arranged in way that cold air was not reaching them. CDI- Tomatoes moved to WIC in order to facilitate cooling. (-1)

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 packaged ground beef thawing submerged in stagnant water at prep sink. CDI- PIC drains sink and sets up to complete thawing under running water. (-0.5)

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 unlabeled spices and oils on prep top across form cook line. CDI- Employee labels items with name. (-0)

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 one fryer basket with deteriorating metal, no longer safe to use. CDI- PIC disposes of worn basket and replaces with new. (-0)

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soil and food debris on racks inside WIC and grease residue on cook line ventilation hood, outer surfaces of dish machine, RIC, lowboys, etc. Increased cleaning frequency advised. (-0.5)

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 badly stained ceiling tiles in back of kitchen near WIC. Replace at earliest opportunity. Also observed food debris on floor beneath equipment and ware-washing machine. Increased cleaning frequency is advised. (-0.5)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed empty chlorine jug at chemical dish machine and 0PPM sanitizer during cycle. CDI- PIC replaces chlorine jug and chlorine tests at 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knives stored as clean on magnetic strip with food debris on blade. CDI- Knives returned to ware-washing. (-1.5)

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 several items in WIC and lowboy prepped yesterday which remain above 41F. CDI- PIC voluntarily disposes of cooked beef and sliced tomatoes. See general comment. (-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork belly in lowboy at 51F. Chef states it was in use on prep top and recently returned to cold holding. CDI- PIC labels pork belly for TPHC. Item last at 41F at 9:30am given until 1:30pm on TPHC. EHS advises staff not to leave items on prep tops for extended periods unless labeled for TPHC. (-0)

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 guiso on prep counter for TPHC without time label. Product was still below 41F. CDI- Guiso time stamped for 4 hours. (-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 several TCS items with failed cooling rates which were in tightly sealed cellophane. EHS advises PIC on proper cooling methods. Cold air must be able to circulate, and warm air cannot remain trapped inside packaging to cool successfully. CDI- Items with failed cooling voluntarily disposed of. (-0.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in chlorine solution exceeding 200ppm. CDI- Chlorine diluted to 100ppm. (-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 accumulation of food debris in lowboy and cooler gaskets throughout facility. Increased cleaning frequency advised. (-0)

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 open employee coffees near prep 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 41F. -P. - Observed guiso cooling from prior afternoon at 45 degrees F in covered deep container. CDI, guiso voluntarily discarded. Observed items cooling in ice bath but ice not surrounding level of food or stirring. CDI, recently prepared items cooling in ice bath with ice added and stirred. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese pastries in non refrigerated display case. This item must be maintained at 41F and below or 135F and above. CDI- Repeat. TPHC procedure as option discussed with PIC. Operator stated items sold within 3 to 4 items. TPHC procedure printed and completed during inspection.

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 plantain with prep date of 2/23 and lettuce with preparation date of 3/16. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 guiso cooling from prior afternoon at 45 degrees F in covered deep container. CDI, guiso voluntarily discarded. Observed items cooling in ice bath but ice not surrounding level of food or stirring. CDI, recently prepared items cooling in ice bath with ice added and stirred. 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 .

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed spray wand at 3 compartment sink hanging below flood level at sink. CDI, spray wand relocated to provide air gap.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P -= Observed a food employee turn faucet off with bare hands after washing. CDI, employee rewashed hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some foods in walk in cooler from prior days uncovered / unprotected. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef and raw chicken stored in contact with fully cooked chorizo. CDI, foods relocated for proper storage. 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 cheese pastries in non refrigerated display case. This item must be maintained at 41F and below or 135F and above. CDI- cheese sticks, cheese bread and pastries relocated to cool. Repeat.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee rinse and wash tomato at ware washing sink.

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

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 some general cleaning needed on floors and under and between equipment . Observed hood ventilation system in need of cleaning. Repeat.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed counter top fryers used for bakery items not installed under a hood system resulting in grease build up on between prep table and wall of fryer. Repeat. Observed main hood ventilation system in need of cleaning

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC knowledgeable about employee health policy however only policy available for reference was the poster in English. CDI- Spanish poster provided during inspection. Complete policy including return to work info emailed to PIC in English and Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed two hand sinks without handwashing sign. CDI- stickers provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee crack raw shell egg and continue to handle clean utensil and plate food without changing gloves and washing hands. CDI- employee discarded gloves, washed hands and donned clean gloves before continuing.

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 one pan of spaghetti with meatsauce 43F andone pan of cooked lentils, 45F in walk in cooler that were cooked yesterday. Observed pan of chicarrones in reach in cooler on line 47F cooked yesterday. CDI- all items were 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham and cheese pastries in non refrigerated display case. This item must be maintained at 41F and below or 135F and above. CDI- discussed with PIC. One will be maintained in case for display purposes only and others will be kept in holding cabinet in kitchen in future.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of clear liquid in kitchen without label. Observed window cleaner in spray bottle behind display cases without label. CDI- bottles emptied or properly labeled.

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 mixed salad and container of shredded lettuce in top of prep unit prepared this morning at 48F. Cool first in walk in cooler before placing in prep unit to be held cold. CDI- placed in walk in cooler to rapidly cool.

4-101.17 Wood may not be used as a food contact surface. Observed mortar and pestle made from raw unsealed wood.

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 some cleaning needed of shelves across from cooking equipment and sides of cooking equipment, refrigeration units near cook line.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Some general cleaning needed of floors under equipment, ceililing and walls in kitchen.

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed counter top fryers used for bakery items not installed under a hood system resulting in grease build up on wall behind fryers and shelves above fryer.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed equipment being washed but not sanitized in prep sink at bakery. CDI, equipment relocated to 3 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine sanitizer testing below 50 ppm. CDI, sanitizer refilled to proper concentration. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed plantain hot held at 109 degrees F. CDI, plantain relocated to reheat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed soup with prep date of 6/20 and chicken with date of prep of 6/5. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth held around waist and some wet cloths used to stabilize cutting board.

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 ice wand stored in soiled area of freezer and uncovered / unprotected.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 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 working with raw chicken, employee placed raw chicken on grill, moved lid of trash can to put trash inside, and goes to RIC to grab pre-breaded fish. Employee did not wash hands or change gloves during process. CDI - PIC and EHS intervened, breaded fish was discarded and employee conducted a hand wash and glove change.

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. 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 . Observed beans prepped the previous night and placed inside the WIC to cool, observed beans at 49F at 11:50 AM. CDI - Beans were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple TCS food items held above 41F inside the WIC. Observed grilled peppers/onions and sliced tomatoes held above 41F in ice bath. CDI - PIC stated that items temperature rose when prep was done between 6AM and 7AM. Items were observed out of temperature at 12:00 PM, items were voluntarily discarded. CDI - PIC voluntarily discarded TCS items above 41F. Ambient temperature of WIC was observed at 40F before end of inspection.

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 hotdogs (12/8) held longer than 7 days. CDI - PIC Voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 sliced ham and chicken for empanada with no date marking inside the WIC. CDI - Proper date marking was added.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menus with no consumer advisory. EHS 10 verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed beans that did not cool to 41F overnight with a tightly fitted lid. Observed tightly wrapped steak and chicken cooling. CDI - beans were discarded, steak and chicken were unwrapped to promote rapid cooling.

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 handles of standing RIC and the shelving inside the Standing RIC with food residue and build up. In need of cleaning.

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 raw fish stored above shredded pineapple and RTE sauces inside RIC 1. Observed raw breaded fish stored above RTE beef & plantains inside RIC 2. CDI - Storage order was rearranged in both coolers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 meat slicer with food residue present on food contact surface of blade. PIC stated that the slicer has not been used since the previous day. CDI - Slicer was broken down and moved to the 3 compartment sink for w/r/s.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer with dead battery. PIC stated that the probe functioning properly was taken on food truck. Establishment needs to provide a working thermometer or replace batteries in current thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door of the kitchen propped open while not in use. CDI - Back door was closed by PIC.

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 scoop handle in contact with salad. CDI - Spoon was removed. 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 submerged in sugar in container. 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 tongs hanging on the side of HH display unit where the employees can brush up against and potentially contaminate. CDI - Tongs were removed, new tongs placed in area where employees could not be brush against.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils such as peelers, a tenderizer, and a knife stored clean with food residue. Observed deli slicer with food residue on blade. PIC stated that the deli slicer was not used today. CDI - utensils were rewashed and deli slicer will not be used until it is rewashed. 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 foods in reach in cooler above 41 F. See temp chart. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed fully cooked, packaged sausages in prep sink at 58 F. PIC stated that sausages were removed from freezer and placed there to thaw. CDI - PIC moved sausages to WIC to cool.

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 accumulation of food debris in bottom of reach in freezer by 3-comp sink.

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

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: http://meck.co/FoodSafety. Observed raw pork stored above plaintains and other produce in reach-in unit. No physical contamination observed. CDI - EHS educated and storage order corrected. -1.5-

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. 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 various TCS foods cooling covered in large quantities inside reach-in units. Refer to temperature chart for details. Products had been prepped and placed into the units an hour prior to EHS arrival. Foods were being prepared in advance for the weekend rush. CDI - All items uncovered, separated into smaller portions, placed into ice baths and relocated to reach-in freezer for rapid cooling to < 41 F. Facility is cooling above what permit allows. TCS foods shall be limited due to lack of refrigeration space. PIC advised EHS of possible addition of walk-in cooler in the next 6 weeks. PIC has reached out to MCHD plan review specialist for prior approval of unit. ***If cooling not rectified by next inspection, an Intent to Suspend will be issued. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed utility cart stored in front of kitchen hand sink. CDI - Obstruction removed by PIC.

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: http://meck.co/FoodSafety. Observed container of raw shelled eggs stored above cooked pork rinds in reach-in unit. No physical contamination observed. CDI - EHS educated and storage order corrected.

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. 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 various TCS foods cooling covered in large quantities inside reach-in units. Refer to temperature chart for details. Products had been prepped and placed into the units prior to EHS arrival. CDI - All items uncovered, separated into smaller portions, placed into ice baths/relocated to reach-in freezer for rapid cooling to < 41 F.***10-DAY VERIFICATION REQUIRED TO FACILITY.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets at left door of upright reach-in unit next to ice machine and reach-in unit behind front counter. Repairs needed.

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 upright reach-in unit vent in need of cleaning.

REPEAT: 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. 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 opened container of heavy whipping cream and commercially cooked proteins inside reach-in units without date marking. PIC confirmed first use dates. CDI - All products date marked.***No escalation in points due to significant improvement since previous 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. Observed various TCS foods cooling covered and inside reach-in units. Refer to temperature chart for details. Products had been prepped and placed into the units 30-45 minutes prior to inspection. CDI - All items uncovered and relocated to reach-in freezer for rapid cooling to < 41 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present during inspection.

3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed exposed limes and cilantro at front counter. CDI - Items covered.

4-501.11 Maintain equipment in good repair. Observed split gasket at upright reach-in unit next to ice machine. Repairs needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed container of pork inside hotbox at 67 F. Unit was turned off. PIC stated that the hot box is only used on the weekends and determined product was last used on 2/12 and left inside. CDI - PIC voluntarily discarded.

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 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 various foods such as corn on the cob, condensed milk, cut lettuce, diced tomatoes and coleslaw with out date marking. PIC and employee present confirmed dates of first use were 2/16. CDI - Products date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of corn oil, liquid oil and 1x case of water bottles on floor throughout facility. CDI - Items placed on nearby shelving.

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 food debris on gasket of upright reach-in unit. Recommend higher cleaning frequency.

2-501.11 Clean-up of Vomiting and Diarrheal Event. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer concentration of sanitizer spray bottle at 10 ppm Chlorine. CDI - PIC re-made solution and demonstrated concentration at 100 ppm Cl.

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 beef short ribs date mark 9/30. PIC stated that the product was made the day prior and was just mislabeled. CDI - PIC provided correct date mark of 10/7.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers present on avocados in prep top. Proper washing will remove stickers. CDI - PIC took avocados to re-wash/remove stickers.

3-403.11 Reheating for Hot Holding - P Observed chicharron reheated to 125F and placed into hot holding. CDI - PIC reheated item to 171F before placing it into hot holding. - 0 -

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 lengua broth cooling from overnight at 45F. CDI - PIC voluntarily discarded item. - REPEAT - 1.5 -

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 lengua broth cooling from night before tightly covered and stacked. Observed ground beef and ground chicken cooling tightly covered in freezer. Observed deep container of salsa cooling in deep container in reach in cooler. CDI - Lengua broth voluntarily discarded. All other items had time remaining on cooling parameters. Ground beef and chicken uncovered to allow air flow. Deep container of salsa split into shallow pans, placed in freezer to rapidly cool. - REPEAT - 1 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface. CDI - PIC moved wiping cloth to sanitizer bucket. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few dishes wet stacked above 3 comp sink area. CDI - PIC separate items to allow for air flow. - 0 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. - 0 -

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready-to-eat lettuce stored underneath unwashed produce. CDI - Lettuce moved to proper location. - 0 -

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 chicken cooling from night before at 44F. CDI - Items voluntarily discarded by PIC. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains hot holding at 110F in steam table. Observed cooked peppers hot holding at 66F on grill top. CDI - Plantains voluntarily discarded by PIC. Peppers reheated to at least 165F before being placed into hot holding. - 1.5 -

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 cooling in deep pan from night before at 44F. Observed lettuce cooling tightly covered in reach in cooler. CDI - Chicken voluntarily discarded by PIC. Lettuce uncovered to allow proper air flow. Discussed using thin sheet pans and utilizing freezer space for rapid cooling. - 0.5 -

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor underneath 3 comp sink. CDI - Sanitizer bucket moved off floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with visible soil. Switch out sanitizer as needed. - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed push cart stored in front of hand sink in prep area. Keep all hand sinks accessible. CDI-removed

7-201.11 Store toxic materials to avoid contamination. -P: Observed spray bottle of pink chemical used to clean tables stored on baked good display case. Keep all chemicals stored separately. CDI-removed

4-502.13 Single-use and single-service articles may not be reused. Discontinue using printed thank you bags for food storage (freezer).

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tiles. Repeat. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed water stained ceiling tiles and hood filters with build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. Certificate has expired before March 1st. -Repeat

6-301.11 Handwashing Cleanser, Availability - PF Observed no hand soap at front handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf PIC stated handwashing sink was used as a dump sink for beverages. Handwashing sink is directly drained. -0pt Handsink supplied with soap and paper towels

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over cooked beef and chicken. CDI- Chicken was moved to the bottom.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed knives being washed in the dishwasher. Concentration of dishwasher was 0ppm. Knives were placed in the 3 comp sink to be sanitized. -VR PIC called ECOLAB to fix issue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and chicken in the upright reach in near the freezers holding above 41F. CDI- I tems were voluntarily discarded.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. PIC stated she lost her certification and will sign up for the next exam.

4-702.11 Before Use After Cleaning - P Observed employee washing mixing bowl in a dump sink with only soap and water, no sanitizer. CDI - Educated employee about proper dishwashing. Mixing bowl was sent to 3-compartment sink to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed pico de gallo, diced tomatoes, and guiso in bottom reach in unit at 54F. Also observed beef ribs in reach-in freezer at 44F since yesterday. Also observed shredded lettuce, peas & carrots, mozzarella cheese, cole slaw, mashed potatoes, ranch, and mayonaise maintaining temperatuers of 50F-54F in prep unit closest to server station. Placed thermometer inside unit for about 5 minutes and it read an ambient air temperature of 53F. CDI - The beef ribs were voluntarily discarded. The cole slaw, mashed potatoes, mayonaise, and ranch were voluntarily discarded. All other items taken to freezer for quick cooling. Repair person arrived while on site and is currently repairing the coils of the unit. TCS items in unit are placed on TPHC until unit is repaired. VR to be done by 1/26/20 to check on unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef ribs in freezer cooling from yesterday, but maintaining a temperature of 44F. Item was cooling in bulk, very dense, and covered. CDI - Item voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel-drying mixing bowl.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Employe rinsed a rag in handsink. CDI- Discussed with employee that handsinks are to be used for handwashing only.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some food products in reach in coolers uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Reach in cooler # 1 not working. External themometer recorded 50F. Doors remained closed for 30 minutes and unit did not drop 1 degree. CDI- All TCS foods discarded as food was in unit all night; 30 oz. of soft cheese, 4 trays of raw eggs, containers of shredded cheese, butter all discarded. REPEAT. VR to check unit.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service cutting boards in need of replacement.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Open bottle of water stored on top of reach in cooler. REPEAT. Store in designated areas.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed employee pull pan out of sanitizer in 3 compartment sink. Upon checking, sani. was recorded at 0ppm bleach. CDI- Sanitizer added, all equipment/utensils re-washed and sanitized. REPEAT. Points not escalted due to different nature of violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Limtel recorded below 135F (see chart). Re-heated to >165F (see chart).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two units (reach in 2 and 3) not holding proper temp (see chart). Internal thermometer of reach in 2 read 60F and external thermometer of reach in read 45F. All TCS foods (see chart) were discarded. Facality called for repair during inspection and received word that repair will arive within 1-2 hours. Facility will not hold TCS foods in units until repaired. VR.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Reach in # 1 does not have a thermometer.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Soda stored on floor in front bakery area

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking, improvement noted. REPEAT.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal beverage stored on prep table. CDI- Drink moved.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI- Paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dicer has lots of dry food debris in crevices. Must clean. VR. 4-501.114 Maintain sanitizer at correct concentrations. -P Dishwasher recorded at 0ppm bleach. CDI- Unit primed multiple times; bleach recorded at 100ppm after priming. Assure unit is primed and use test strips to check.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed some wet cloths soiled on counters. Keep in sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy wet stacking. Allow for full and proper air drying.

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. Walls under prep tables in need of cleaning.

3-201.11 Use food from approved sources only. -P - Observed some baking ingredients without required labeling and no English labeling. Ensure all foods and ingredients such as packaged foods ingredients are from approved sources. Verification required by 12/8/17.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce over cheese in reach in refrigerator. Observed container of cooked beef stored with package of raw beef in reach in refrigerator. Observed eggs stored over flour container.CDI, foods relocated for proper 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 45F. -P - Observed 3 deep pans of empanadas covered and from 47 to 50 degrees F in flip top prep unit that PIC stated was cooling from night before. cdi, foods voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cheese on bread that was baked held overnight and at 66 degrees F in holding box. Time as a Public health control discussed with PIC as option or hold product at 135 degrees F and above. Observed Bunuaelo or fried "cheese balls" held outside of temperature control. TPHC discussed and handout provided. Product assessment mentioned to PIC per food code a food if a food is to be considered non TCS due to Aw or pH.

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 covered containers of empanadas cooling from night before. Repeat. CDI, food voluntarily discarded by PIC.

3-602.11 Food Labels - PF - Observed baking ingredients without required labeling and no English labeling. Ensure all foods and ingredients such as packaged foods ingredients are from approved sources. Verification required by 12/8/17.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed body lotion and stored on rack with food and burn cream stored over prep table.

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 turn faucet off with their bare hands after handwashing. CDI by instruction.

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 - Observed several containers of beans cooling in reach in refrigerator from night before at 53 and 55 degrees F. Observed large container of cooked chicken cooling from night before over 45 degrees F. CDI, operator voluntarily discarded foods.

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 1 pan of cooked food with a date of preparation of 6/28. CDI, operator voluntarily discarded food.

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 - Ensure proper methods are used to cool food. Observed several containers of foods cooling in deep covered containers in reach in refrigerator. CDI, foods voluntarily discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil and 2 containers of baking glaze stored on ground in back of kitchen / storage area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean pans stored next to soiled drainboard and soiled equipment.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 lights out under hood ventilation system.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed some food debris and soil accumulating in gaskets on reach in refrigerator.

6-305.11 Designation-Dressing Areas and Lockers - C - Store employee items properly. Observed vitamin E body oil stored over food and equipment on storage rack.

Observed PIC not able to demonstrate that PIC was certified during inspection. Transitional permit recently written. Facility has 180 days from permit being issued to meet compliance or 2 point deduction.

Store raw food so that cross contamination is prevented. Observed raw beef and raw chicken stored over corn in low reach in refrigerator. Observed raw eggs stored with cheese in 3 door reach in refrigerator. Food shall be packaged in wrappings, packages or covered containers. Observed bread on rack uncovered / unprotected near dining area. CDI, bread removed from rack.

Store toxic substances so that contamination of equipment is prevented. Observed Windex bottle stored on shelf next to clean coffee cups. CDI, windex relocated.

Date mark TCS foods that are ready to eat and held over 24 hours. Observed salad prepared on Wednesday according to PIC not date marked and cooked vegetable container with a date of preparation of 1/30. CDI, foods voluntarily discarded by PIC.

Hot water shall be provided to meet the peak hot water demands of the food establishment. Observed hot water at 107 degrees F at 3 compartment sink. CDI, hot water thermostat adjusted by PIC and hot water registered at required temperature during inspection.

Hood ventilation systems shall be cleaned to prevent drip. Observed hood ventilation system in need of cleaning and oil appearing on outside of hood. Sticker showed that last cleaning was completed on 3/9/16.

Observed no certified PIC on site. Transitional permit recently issued. Facility has 180 days from date of permit.

Observed breaded raw meat over ready to eat cooked meats and removed from commercial packaging. CDI, operator relocated foods for proper storage.

Provide sanitizer at required concentration. Observed bleach sanitizer at required concentration. CDI, operator diluted sanitizer to required concentration.

Observed 2 split gaskets on doors of reach in refrigerators. Observed some rusty storage racks above 3 compartment sink. Observed 2 Oster "household use only" blenders. Remove from facility.

Store soiled and wet wiping cloths properly. Observed several soiled cloths and wet wiping cloth stored on equipment.

Nonfood contact surfaces shall be free from an accumulation of soil. Observed shelving soiled on storage racks and grease accumulating between cooking equipment.

Physical facilities shall be cleaned as often as necessary top prevent soil accumulation. Observed some soil accumulating on floors of facility and in need of cleaning.