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3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Food in reach in coolers not protected by wrappings/covering.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Carne asada in WIC recorded at 45F. PIC stated it was out recently from being marinated and cut, CDI - Placed on sheet tray to cool down.` 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee was filling a container of water in handsink. CDI - Stopped and directed to fill up container somewhere else.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of raw eggs stored on a box of cheese in WIC. CDI - Eggs moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP salmon (with instructions on package not slit during thawing. Slit package when thawing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Single service red cutting board scarred and in need of replacement. Facility has some new ones on order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P One container of queso in hot box recorded at 87F. CDI - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pico, lettuce, and salsa recorded above 41F. CDI - Discarded. Lettuce and salsa cooled down as it was only out for an hour. 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 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Tongs stored in water recorded at 130F. Heat water to 135F+ before placing utensils in water. CDI - Water/tongs discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher in handsink, Do not fill up water in handsink. CDI - Pitcher removed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Written procedures not present. CDI - New copy obtained and filled out during inspection. Keep present and on site for salsa TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Lunch menu missing disclosure. Provide. VR.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal containers and plastic cups. Allow utensils to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Brown cutting board scarred. CDI - Discarded.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee put on a pair of gloves and began to proceed to handle food. CDI - PIC noticed, stopped employee and directed him to wash his hands before donning gloves.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee wearing gloves wiped his face with gloves on and did not discard. CDI - Stopped and directed to discard and wash hands. Assure employees do not touch face, apron, etc with gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice, pico, raw chicken, and lettuce mix in WIC all recorded above 41F. CDI - All discarded. Suspected cooling issues but could not confirm. PIC stated they will cease cooling of rice as it is easier to cook and hold hot. Assure pico, raw chicken, and lettuce mix when ambient cooling are cooling correctly. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa cooling in large tub. Tub was empty with spoon in for stirring but cooling was not fast enough to meet compliance (see chart). Salsa was thick and filled to the rim. Cooked tomatos cooling in deep tub. CDI - Moved to sheet tray for proper cooling. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One bucket of low Quat observed, CDI - Exchanged for new bucket with proper concentratrion.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In use scoops and tongs stored in water recorded 132F. Water was in a pan on the grill. CDI - Brought to dish machine.

4-501.11 Maintain equipment in good repair. One black bin was cracked. Replace.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop stored on top of ice machine and not in proper bin. CDI - Brought to dishwasher.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers and sheet trays observed

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

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. Exterior of sugar and rice bins need cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on shelf above handsink.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee handled raw chicken with gloves on and proceeded to grab boxes, tubs, touch apron without discarding gloves. CDI - Stopped and directed to discard gloves and wash hands. Always discard gloves after handling raw chicken.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chorizo and frozen rib stock not dated. CDI - Items dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer in 3 comp. Sink recorded high. CDI - Diluted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice and salsa verde recorded above 41F. CDI- Discarded. Points not escalated because of drastic improvement in cold holding. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice sauce and lettuce mix cooling incorrectly; in deep containers with lid and wrap on. CDI -Transferred to shallow containers. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal containers and plates. Air dry before stacking. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Prep table cutting board on prep unit # 2 scarred and needs replacing.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee was cutting cilantro with bare hands for pico de gallo, CDI - Discarded. Employee washed hands and put on gloves. Do not touch RTE foods with bare hands. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees washing rags and filling up buckets of water. CDI - Stopped and directed employees to cease use of handsinks for all activities except handwashing

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Two knives soiled on blades. CDI- Brought to dish machine. 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 Shrimp, cheese, wings, raw salmon, raw chicken all recorded above 41F, CDI - Discarded. Temp. Abused occurred during prep. Assure during prep food is cooled back down (cutting, preparing, marinating, etc.) 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 Prepped empanada cooling in reach in cooler, CDI - Removed and brought to WIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies present in facility, Facility has pest control coming out twice a month and is spraying. Increase aggressiveness. REPEAT. Points not escalated due to proactive approach.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Low Quat sanitizer recorded. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of bins, plastic buckets. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple foods in reach in coolers uncovered. Keep wrapped/covered when not cooling

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken cooling on speed rack with silan wrap over product. Pico cooling in flip top. CDI- Silan wrap removed from chicken, pico dumped onto sheet tray for proper cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in back corner, Contact pest control.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded low Quat, 0ppm. CDI- Exchanged for new bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal containers stacked wet. Air dry before stacking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Two metal containers soiled with food debris. CDI- Taken to dishmachine. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Black beans, rice, cheese, and salsa all recorded above 41F. CDI- Discarded. This is facility’s third cold holding violation in a row. Meet compliance on cold holding or be subject to permit action. 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 .

3-501.18 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 Chicken empanadas dated for 2-20. CDI- Discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ice scoop stored on top of dirty ice machine. Keep in ice with handle sticking out.

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

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. Personal drink stored on counter.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No vomit/diarrhea papers on site. CDI - Emailed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Large trash barrel blocking access to handsink. CDI- Trash barrel moved. Keep access to handsink at all times.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some foods in reach in coolers not wrapped or kept with lids on. Keep covered. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Many foods in WIC and flip top cooler not holding at 41F or below. PIC adjusted WIC internal thermometer and ambient dropped to 39F. All temperature abused foods discarded. Flip top cooler # 1 was also not holding proper temp. Foods discarded, facility will use other flip top until repaired. PIC will call for maintenance on flip top cooler and to look at WIC. CDI. REPEAT. VR.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded at 400 ppm. CDI- Diluted.

3-307.11 Protect food from contamination sources not specifically noted by the code. Dry mop strings were stored on shelf above prep sink. Keep mop strings somewhere else where it is not exposed to food. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Two dented cans not segregated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple wet stacking observed. Air dry all equipment/utensils

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. NFCS areas in need of cleaning. Fan in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed scooping RTE rice with bare hands into to go container. CDI- Rice discarded

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple food containers in reach in coolers not covered.

Dish machine recorded at 0ppm. Facility called for repair and will use 3 comp. Sink for remainder of day. Facility must fix machine before opening tomorrow. VR. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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)(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 rice, frijoles, and pickled onions recorded above 41F. CDI- Discarded.

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 Raw shrimp stored above peppers in WIC, CDI - Storage order rearranged.

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: 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 . Frijoles cooling from last night recorded at 48F. Frijoles did not meet cooling parameters. CDI- Discarded. Discussed cooling of frijoles with methods such as sheet trays, ice baths, and active stirring.

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 . Some foods on main flip top cooler recorded above 41F. Possible cooling issues, CDI - Discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One wet Cloth stored on counter.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Ice scoop stored on top of ice machine which was dusty, Store in container designated for ice scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of containers observed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No written plan available on site. CDI- Provided. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Containers of foods in reach in coolers not wrapped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plates, knives, and dicers soiled with food debris, CDI - Cleaned.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded at >200ppm , CDI- Diluted.

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. Some oils not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies located in bar. Facility will contact pest control

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. Gaskets, wall behind hot wells, and reach in coolers at bar in need of cleaning.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC did not ensure rules for food safety were in compliance; bare hand contact, adulterated foods, thawing, hot holding all out.

2-501.11 Clean-up of Vomiting and Diarrheal Event. No written procedures on site. CDI- Provided. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open cup of soda stored on shelf. Store in approved areas.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee sprinkled lettuce on a RTE taco with bare hands. CDI- Taco discarded. Employee donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink blocked by milk cartons., Removed then blocked again later in inspection. CDI- Removed again

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Raw tilapia and shrimp had dead flies in container. CDI- Discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw hamburger patties in freezer stored over tortillas in wrapping. CDI- Storage order fixed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pork recorded at 88F. CDI- Rapidly cooled down.

3-501.13 Thawing Raw tilapia and shrimp thawing in standing water.

4-901.11 Equipment and Utensils, Air-Drying Required Wet stacking of drinking cups and metal containers observed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager (CFM). -P 2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC on site at start of inspection. CDI: PIC arrived within 20 min. Ensure a CFM is on site during all preparation hours.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink at bar. CDI: PIC placed a roll of paper towels there. REPEAT VIOLATION

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a crate of green peppers stored on top of washed and cut red cabbage in the walk in cooler. Observed washed and diced squash stored below a box of pineapples in the walk in cooler. CDI: PIC rearranged storage order. REPEAT VIOLATION

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 rice at 43F, and black beans at 48F still cooling in the walk in cooler from last night. CDI: PIC voluntarily discarded product. 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 pico at 47F in the walk in cooler still cooling from last night. CDI: PIC voluntarily discarded product. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa for tables/chips stored at 43F on ice. Ice was only touching the bottom of the product. CDI: Product was transferred to a larger ice bath. EHS discussed the need to prepare proper ice baths where ice goes up and around food in order to maintain the proper temperature.

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 four queso metal buckets 6/09, avareda salsa 6/10, guajillo 6/10, and salsa roja 6/10 all past 7 days mark. CDI: PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed black beans cooling in a deep plastic bucket and rice on a sheet pan with too much product that didn't allow cold air to flow through evenly. CDI: PIC voluntarily discarded.

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

4-501.11 Maintain equipment in good repair. Observed walk in cooler door gasket detached on top of door. All previous gaskets stated in last inspection were in good condition. No points deducted.

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

5-205.15 Maintain a plumbing system in good repair. Observed water leak at bar dump sink and hand sink. Manager stated a work order has been done and a plumber will be coming today (6/17/21) to fix it.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the dry storage area with holes in the wall. REPEAT VIOLATION 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed microbial growth along the caulking of the 3 comp sink. Clean or Replace caulk if needed. REPEAT VIOLATION

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Towels provided.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed one box of strawberries with microbial growth and not able to be served. CDI: Strawberries were voluntarily discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed strawberries over ready to eat items in walk in cooler. CDI: Strawberries relocated. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food build up on can opener blade. CDI: Can opener was washed.

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 tomatoes in walk in cooling at a rate of 0F/min. CDI: Product spread out onto thin pans and left uncovered for cooling.

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 grill utensils stored in water. Observed cup with no handle being used to scoop out soup in walk in. Observed 2oz portion cups being used to scoop spices. CDI: Grill utensils placed in a clean pan. Cups removed from products. REPEAT VIOLATION

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed bus tub with diced tomatoes in walk in that has holes. CDI: Container voluntarily discarded when tomatoes were spread onto sheet trays. 4-501.11 Maintain equipment in good repair. Observed gaskets throughout facility in severe disrepair. PIC stated that they have ordered the gaskets but they have not arrived yet. REPEAT VIOLATION 4-502.11(A) Maintain utensils in good repair. Observed ice scoop that is cracked and needs to be replaced.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed tile missing at baseboard near ice machine. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several areas of walls throughout facility in need of repair and repainting. 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 microbial growth on ceiling vent near dish machine. Observed heavy dust accumulation on wall near ice machine. Observed food spatter on ceiling and light cover near bussing area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at bar with bar untensils stored in it. Bar is not open. CDI: Utensils moved. Ensure handsinks are clear at all times. Observed handsink in back blocked upon arrival by cases of oil from a delivery. CDI: Oil relocated.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados over cheese. Observed unwashed peppers over washed and RTE onions. CDI: Items reorganized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute of Pepsi machine with heavy black build up. CDI: Ice chute cleaned during inspection.

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 prep top coolers with pans of food prepared prior to today with no date marking. CDI: Items date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed on menu that the asterisk marking items served under cooked does match the asterisk for the statement at the bottom. CDI: asterisks added to all paper menus during inspection.

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 utensils for grill stored in container of water. CDI: Utensils moved to a clean, dry pan.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups stored as clean.

4-501.11 Maintain equipment in good repair. Observed significant damage to gaskets on equipment throughout kitchen. Gaskets must be replaced in order for units to properly function. Observed higher temps in lower reach in with damaged gasket than in prep top portion. Observed hot well with large hole on the top right side of one of the black bins. Replace bin.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw beef and pork. CDI: Items reorganized.

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 mole sauce cooling after 2 hours above 70F. CDI: Based on timing of when product was finished cooking and final cook temp product was cooled on ice and stirring. Product then cooled at a rate of 1 degree per minute. Observed chicken broth from yesterday in deep container above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler part of left prep cooler holding items above 41F. CDI: Items relocated to walk in as they had been in reach in for less than 2 hours. NOTE: Right reach in prep top was not holding properly but PIC alerted EHS that all items were being held on TPHC in there until a repair person can come today.

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 mole cooling while tightly covered in walk in cooler. CDI: Product moved to ice and stirred. Observed chicken broth cooling in deep container from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed salmon and shrimp thawing in standing water. CDI: Product relocated to walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed salmon and shrimp thawing in 3-comp sink with dirty dishes in 2 of the compartments. CDI: Product relocated to the walk in.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep top coolers in need of resurfacing or replacing. REPEAT VIOLATION

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall damage to left of dish machine where containers are stored.

6-303.11 Intensity-Lighting - C Observed inadequate lighting over dish and prep area to right of entrance to kitchen. Provide 50 FC of lighting in this area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine concentration reading below 50ppm. CDI-PIC Removed the old sanitizer solution and added a brand new stock bucket. Dish machine reading properly by end of inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. REPEAT VIOLATION

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 Queso (45F-50F) and Carnitas (48F-50F) above 41F in the walk in cooler. CDI- PIC discarded items

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 Queso, Diced Steak, and Carnitas cooling without using the proper methods. PIC stated they cook the food the night before and place then in the walk in cooler to serve the next morning. However, he did not remove the lid or place them in thin pans to get below 41F. CDI- PIC discarded queso and carnitas. Steak rapidly cooled on sheet trays.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed tongs stored on the handle of the oven. 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups at the server station and wet stacked containers stored as clean by the dish machine. CDI: Items separated. REPEAT VIOLATION

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurfacing. 4-501.11 Good Repair and Proper Adjustment-Equipment - C-Observed split gaskets in the bottom reach in refrigerators of the flip top. Maintain equipment in good repair. Observed rusted racks in walk in cooler. 4-502.11(A) Maintain utensils in good repair. Observed cracked scoop being used for chips.

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 storage racks in the walk in coolers and on top of equipment. REPEAT VIOLATION

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 employee handling dirty utensils at the mechanical dishwasher and begin to handle clean plates. Ensure to wash hands after activities that contaminated them such as handling dirty utensils and trash. CDI EHS discussed handwashing and glove use. PIC had employee wash hands and donned gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife stored between flip top units. Observed several stacked metal and plastic containers with sticker residue and sticker labels attached in contact with the FCS (food contact surface). Observed several metal tongs, ladles, etc. with debris build up and stored as clean. CDI PIC removed FCS with debris and placed at the 3 comp sink to be cleaned properly. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the mechanical dishwasher with 0 ppm chlorine concentrations after several cycles. Observed 3 comp sink QUAT dispenser with QUAT concentrations of 0 ppm. PIC stated that they will use bleach chlorine sanitizer until unit and dispensers are repaired. CDI dishmachine and QUAT dispenser was repaired with proper concentrations by the end.

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 Tinga sauce (dated 8/18) and tomatillo (dated 8/18) held past 7 days. Observed milk and chicken stock not labeled. CDI PIC voluntarily discarded tinga sauce, tomatillo, milk, and chicken stock. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw beef cooling the grill pull drawer. Cooling rate was 0F/min. CDI PIC removed raw beef and placed into the walk in cooler to rapid cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the bar area with several small flies. Ensure to increase pest control methods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked. Ensure to allow proper air drying before stacking. Repeat violation. Points were not escalated due to improvement seen in wet stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed unfinished wood crates used as storage, there were no food or clean utensils currently stored. NOTE: unfinished wood cannot be used to store clean equipment and utensils.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a knife with a missing handle, melted spatula, and damaged tongs. CDI PIC voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with stains and cuts. Ensure to resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (rusted shelving in the WIC, reach in units, containers of utensils, etc.) with debris build up. Ensure to increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout the kitchen under equipment and baseboards with debris. Observed paper towel dispenser at the handsink by grill with debris build up. Ensure to increase cleaning frequency. Repeat violation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several metal containers of queso date marked for 5/7/15. CDI: Product voluntarily discarded. REPEAT VIOLATION Siginificant improvement from previous inspection. 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 of milk in the walk in cooler with no date mark. CDI: Product properly date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed carne asada on back of brunch menu with no asterisk. Product is offered undercooked. VERIFICATION REQUIRED REPEAT VIOLATION Previous issue corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and small pans at grill area containing oil, spices, and water. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups stored as clean at server 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 unfinished wooden crates being used to store clean lids and containers. Unfinished wood may not be used to store clean, otherwise unprotected, items.

4-501.11 Maintain equipment in good repair. Observd split gaskets on doors of prep top reach in coolers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed chipped and peeling paint on walls where clean dishes are stored. 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 dust build up on vent cover by walk in and hood vent.

2-301.14 Wash hands after activities that contaminate them. -P 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 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves after handling raw shrimp but not wash hands. CDI: Employee directed to wash hands. Employee then washed hands for less than 15 sec and used a multi use towel to dry off hands that had been previously used to wipe hands and the counter. CDI: Employee rewashed hands and educated on proper handwashing and handwashing requirements.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed overturned quart container in handsink at the bar. CDI: Container removed from sink. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over cheese in walk in cooler. CDI: Eggs relocated.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork that was seared and then cut up and cooled in walk in cooler, having never reached the final cook temperature. CDI: Product voluntarily discarded. Non-continuous cooking process gone over with PIC today during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans holding at 126F in steam well. Steam well was turned on low, and there was a large gap between pans, allowing steam to escape. CDI: PIC was shown how to correctly keep food warm in the steam table. Beans rapidly reheated and still reheating by end of inspection. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of salsa on ice above 45F. CDI: Product was sold within 40 min of being pulled from refrigeration. EHS STRONGLY recommends holding this product on TPHC based on the rate of consumption. Observed lettuce for lettuce wraps/tacos stored on plate on top of containers in prep top unit. CDI: Product rapidly cooled in walk in cooler. REPEAT VIOLATION Improvement from previous 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 habanero salsa in walk in from 1/28. Observed various salsas (habanero, koja, and verde) from 1/14, 1/25, and 1/19 respectively in reach in cooler. Observed bottles in reach in cooler of salsas dated for within the past 3 days, but the batch from which it was taken was more than 7 days old. CDI: All aforementioned items voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility has a new brunch menu. Menu includes several dishes with fried eggs and one with a poached egg. Items are not asterisked, and there is no consumer advisory on the menu. VERIFICATION REQUIRED

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle on shelf in expo area with blue liquid and no label. PIC stated that the chemical was windex. CDI: Bottle 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 pico cooling in prep top cooler. This is not an approved cooling method. CDI: Product did cool within proper parameters during inspection. PIC was advised to not rely on this method to properly cool food each time based on the intended use of the equipment. REPEAT VIOLATION Significant improvement from previous inspection. NOTE: Product began cooling at a final prep temperature of 45F, not 70F.

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 with no labeling on line. PIC stated that bottles contained water and oil. REPEAT VIOLATION

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees with no hair restraints.

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 handle of spoon down in slaw. CDI: Spoon removed from product. REPEAT VIOALTION Previous violation corrected.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall at dish machine to be damaged from pan storage (peeling paint and damaged/nicked dry wall). EHS recommends adding FRP to this area if wall damage can not be prevented. REPEAT VIOLATION

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spoon in handsink upon arrival. CDI: Spoon removed and taken to dish area. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in kitchen. CDI: Papertowels provided.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed walk in cooler leak dripping into container of clean mushrooms, that were uncovered. CDI: Mushrooms voluntarily discarded.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Through discussion, employees wash vegetables when they come in, and then place them back into the containers in which they were delivered. CDI: Facility will rewash as they use the produce. Facility employees decided that they will now wash produce only as they need it, not upon delivery, unless clean containers for produce can be provided. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods. CDI: Facility given walk in cooler storage guide, educated on how to store items, decided on a plan of where items will be going in the walk in, and will be reorganizing products after closing today.

4-601.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice dispenser on soda machine with heavy black build up. Observed ice machine in kitchen with heavy black and pink build up in the chute, on sides of machine, and on the deflector plate. Observed drink dispenser at bar with black build up inside nozzle. REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer , not used today per employees, with food debris stuck to back of blade and on various remaining parts of equipment.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Employee told EHS that rice was reheated to 165F, but rice was only 140F. CDI: Employee was directed to use thermometer to verify temperature of food. Product was then correctly, rapidly reheated to more than 165F.

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 soup cooling at a rate of 0F/min. CDI: Methods changed and rate of 1.9F achieved. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed pico cooling at a rate of 0F/min. CDI: Methods changed and rate of .13F/min achieved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice below 135F in steam well. Employee stated he just cooked it in the oven. CDI: Product was rapidly reheated to over 165F. All other items in facility were properly hot held.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce mix in prep top cooler over stacked and above 45F. CDI: Overstacked lettuce was removed and placed in the walk in to rapidly cool. Observed bottles of salsa, salsa verde, and habanero salsa stored in container, that is stored on ice. Product was over 45F. PIC stated that they set bottles out as seen today from 11-1:30, place them back into refrigeration, and then put them back out at 4 until close. CDI: PIC voluntarily discarded items today. New salsas in new bottles were placed in a bucket with the bottles directly in the ice, up and around the product. PIC will check the temperature during the rush and determine if this will work for the facility. If proper temperatures are not held, facility will move to TPHC for the salsas, as they have done in the past. TPHC form sent via email along with inspection today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items in walk in cooler prepared yesterday including but not limited to corn, black beans, refried beans, and barbacoa, with no date marks. The same items were in prep top coolers with no date marking. Observed pico in prep top coolers with no date marking. CDI: Items properly date marked.

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 soup, salsa, and mole cooling in deep, plastic containers on counter upon arrival. Employee stated that he keeps items on the counter for about 1 hour to cool down, then puts them in ice, and then once they are 41F, moves them to the walk in. Employee later put the containers in ice, but the ice was only up to about half of the container. CDI: Items were separated into smaller, metal containers and placed in ice, and actively stirred every 5 minutes and items cooled rapidly. Observed pico cooling in walk in while tightly covered. CDI: Product uncovered and moved to top of speed rack for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bottles of liqiuds and container of white granular in kitchen with no labeling. CDI: Employee labeled items properly.

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 being used as scoop for sauce in the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups stored as clean in server area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sleeved single service lids stored directly on floor in crates. CDI: Crate turned upside down to create a lift so items were no longer on the floor.

4-501.11 Maintain equipment in good repair. Observed walk in cooler leaking a lot of water from fan area. Repair so that food is not contaminated. Observed rusted racks in walk in cooler. Observed gaskets on reach in prep cooler split. REPEAT VIOLATION Some improvement from previous inspection.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls around dish area with peeling paint.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris stuck to surfaces; Observed tongs hanging clean with food debris stuck to surfaces. CDI Items placed into dirty dish pit to be properly washed, rinsed and sanitized. 4-601.11 ( E ) (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers: Shall be cleaned ; (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed ice machine collecting bio-film build up in need of cleaning.

REPEAT 4-501.11 Maintain equipment in good repair. Observed compressor/handler leak inside walk-in cooler in need of repair (currently collecting in large bus tub. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing at cook line; Observed damaged cutting board hanging in kitchen/dish wash area in need of replacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Observed kegs stored inside walk-in cooler collecting food debris around top TAP area in need of removal; Observed sides of cooking and kitchen equipment in need of general cleaning). POINTS NOT INCREASED DUE TO IMPROVEMENT

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. Observed flooring inside walk-in cooler in need of cleaning; observed wall behind slicer and equipment in dish room area in need of general cleaning; Observed wooden crates used to store misc items stored directly on floor. (provide shelving at least 6inches above floor to facilitate cleaning).

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing. 4-501.11 Maintain equipment in good repair. Observed melted plastic containers in need of replacing / discarding.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (shelving throughout; outside surfaces of dish machine, shelving underneath microwave, surfaces in between cooking equipment).

REPEAT 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 areas of walls in kitchen area in need of re-painting/ re-surfacing. 6-201.11 Floors, walls and ceilings including attachments shall be designed, constructed, and installed so they are smooth and easily cleanable and non-absorbent. Observed raw wood shelving (small wooden crates) mounted in kitchen for storage in need of sealing.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed no signs posted at hand washing sinks. (POINTS NOT INCREASED DUE TO DIFFERENT VIOLATION NUMBER PER FOOD CODE).

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 spoons stored in standing room temp water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers and multi-use cups stacked wet in kitchen area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

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 cleaning issues to PHYSICAL FACILITIES. (Observed floors underneath cooking / kitchen equipment collecting debris).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed liquor cup stored in handsink at bar. Observed handsink in kitchen blocked by trashcan.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat dispenser dispensing chemical at 0ppm. CDI: Facility is using bleach solution until it is fixed. PIC spoke with chemical company who will be on location tomorrow for repairs. VERIFICATION REQUIRED

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 habanero salsa date marked 11/3. CDI: Item voluntarily discarded. ALL OTHER ITEMS PROPERLY DATED AND IN COMPLIANCE THROUGHOUT FACILITY.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in quat sanitizer below 200ppm. CDI: Buckets refilled with bleach solution. See #14. PIC advised to ensure all FOH employees know how to check sanitizer concentration when they are filling buckets. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket damaged on reach in prep cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food residue in handsink. CDI: Handsink cleaned during inspection. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooler drawer unit to be turned off. Outlet went out. All foods were above 45F for an unknown amount of time. CDI: Items voluntarily discarded. REPEAT VIOLATION Previous inspection's problems have been rectified.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth stored in quat sanitizer below 200ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use spatulas and spoons stored in room temperature, standing water.CDI: Container moved to stove top for heating and utensils will be in 135F water.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed signed employee health policies on site. However, staff were unable to say when they should not come to work. CDI: PIC reviewed the policy with all employees during pre-opening meeting. REPEAT VIOLATION Improvement from last inspection.

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 10 seconds. REPEAT VIOLATION Improvement from last inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed speed rack with food items stored in front of handsink for cook line. CDI: Speedrack relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over ready to eat squash in reach in cooler. CDI: Pork relocated.

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 queso and tortilla soup in walk in above 45F. Items were placed in walk in for cooling on 4/30. CDI: Items discarded. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 3 large containers of salsa in walk in above 45F. CDI: Items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prepared foods in walk in above 45F. Air blowing into walk in was 47F. CDI: Refrigeration company was called and got it so that the cooler was blowing air out at 40F. REPEAT VIOLATION Previous inspection's cold holding issues have been rectified.

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 several products with date marked for May 1st, that were made on April 30th. CDI: Dates were corrected.

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 queso, tortilla soup, and salsa cooling in large plastic tubs. Items voluntarily discarded. See #18.REPEAT VIOLATION

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

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding food items at 46F and higher upon arrival. CDI: Items voluntarily discarded. Maintenance phoned and got walk in to blow air out at 40F. Renovations are required to exhaust heat from around compressor.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that PIC could not adequately explain the facility's employee health policy nor could he provide any written policies that had been signed by employees. VERIFICATION REQUIRED within 10 days.

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 employee in warewashing area move from loading dirty dishes to unloading clean dishes without a proper handwash. CDI: Employee properly washed hands at handsink and was informed by pic to wash when switching from dirty to clean.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed greens stored directly on the shelf in a prep cooler and an uncovered pan of pico de gallo that had been stored uncovered beneath a leaking fan in the walk in cooler. CDI: Pan of pico de gallo was moved, separated into two smaller plastic containers and covered with plastic.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean in warewashing area with food residue on the underside of the blade. CDI: Slicer was disassembled and sent through dishmachine.

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 a large, covered plastic tub of corn that had been prepped the previous day at 49F in walk in cooler. CDI: Corn was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of ground meat overstacked in hot well with the top portion of meat reading 81F. CDI: Top portion of meat was voluntarily discarded. Remaining meat product measured 147-150F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in right prep cooler (lettuce, tomatoes, shredded cheese, cooked corn, and pork belly) holding between 49 and 52F. CDI: All items were removed from cooler and taken to the walk in cooler for cooling below 45F. All items except for cheese had reached 45F by the end of inspection. Cheese was moved to a portion of walk in with more exposure to air for the remainder of cooling. Unit was turned to a lower setting and dropped to 38F ambient air temp.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed that consumer advisory was not specific as to which foods were actually offered undercooked. For example, parilla salmon had signage indicating that it could be offered undercooked, however, PIC stated that facility did not undercook salmon, and that the asterisk was a general warning. PIC was informed that disclosures must be specific to there foods that are able to be ordered undercooked and not as a general warning. The symbol used to indicate undercooked foods can not have multiple meanings. VERIFICATION REQUIRED within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle of degreaser stored at three compartment sink in warewashing area. CDI: Employee properly labelled bottle as degreaser.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pan of roast corn allowed to cool improperly overnight in the walk in. Also observed large pan of diced tomatoes cooling while covered. CDI: Corn was voluntarily discarded and the lid was removed from tomatoes to allow for more effective cooling.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on the floor in the space to the right of walk in cooler. CDI: Onions were moved on top of a rack in the area beside walk in. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed both buckets of sanitizer for wiping cloths measuring less than 100ppm quat sanitizer. Manufacturers instructions require at least 200ppm. CDI: Buckets were changed with sanitizer from three compartment sink reading over 200ppm. Observed wiping cloths sitting out on the cutting boards. Observed sanitizer containers on the floor.

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 multiple utensils on cook line and at bar area stored in soiled water that was less than 135F. Also observed knife stored in space between prep unit and hot holding unit. CDI:" Employees replaced water in cook line utensil storage with clean, hot water and knife was moved to hot water container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans in warewashing area that had been wet stacked.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed stacks of single service styrofoam cups displayed with lip contact surface uncovered in front expo area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed holes in the wall behind dish machine area and a crack in the base of can wash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sinks with tongs and utensils stored in them. CDI-items relocated.

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 products not datemarked as required. CDI-product datemarked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked beef stored on the floor in the walk-in cooler. CDI-beef relocated to a shelf.

3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes being cut without being washed. CDI-tomatoes were washed in food prep sink.