CHUYS

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee handle broom and dust pan to clean then proceed to line for food preparation and handling of clean equipment. CDI, employee removed gloves and washed hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed chicken cooked to 158 degrees F . CDI, chicken placed back on grill to continue cooking to greater than 165 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico cold held at 44 degrees F on line and salsa verde at 44 degrees F in walk in cooler. CDI, items relocated to shallow pan to rapidly cool in WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed salsa prepared yesterday not labeled in to-go refrigerator. CDI, salsa date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple buckets of sanitizer testing below required concentration for quart sanitizer .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several pans wet stacked.

4-501.11 Maintain equipment in good repair. Observed detergent dispenser not accurately calibrated at dish machine. Long term compliance visit to ensure Auto-chor dispenser is accurately calibrated for dish machine detergent .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken baseboard tiles near dish machine and back walls as well as near walk in cooler. 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 some residues collecting behind equipment and hard to reach areas of kitchen where cleaning needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few clean pans stored as clean but had wet sticker residues stacked in direct contact with other containers food contact surface. Improvement made since previous inspection and points not escalated today. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed guacamole with tomato recently prepared according to PIC and cooling in flip top prep unit at 62 degrees F at 1:49. At 2:33 guacamole was at 58 degrees F. Cooling rate calculation indicates method not effective to reach cooling parameters and guacamole relocated uncovered to freezer to rapidly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 guacamole with tomato recently prepared according to PIC and cooling in flip top prep unit at 62 degrees F at 1:49. At 2:33 guacamole was at 58 degrees F. Cooling rate calculation indicates method not effective to reach cooling parameters and guacamole relocated uncovered to freezer to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 shaker containers of spices no labeled by common name of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live reach crawling on floor in men’s restroom and fruit fly near warewashing area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some pans wet stacked. Repeat.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed soil and debris accumulating on clean drainboard.

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 handle raw shrimp then change gloves but not wash hands before handling RTE food and clean utensils. CDI, washed when changing tasks.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed garbage container stored in front of handwashing sink. CDI, container relocated to provide access to handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed several quat sanitizer bottles blow required concentration. CDI, bottles relocated to refril 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some plates and bowls stored as clean but soiled with food debris. Observed slicer stored as clean but soil and sticker residues on clean pans and containers but wet stacked in contact with food contact surface. CDI, equipment relocated for cleaning. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed mac and cheese and open container of milk not date marked. Repeat. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed PIC state that sometimes facility added runny undercooked egg to enchilada as was on past menu but don’t do often. Menu doens’t contain consumer advisory. PIC to reach out to corporate to see if still do that. Vr for EHS follow up and if consumer advisory necessary.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed quat sanitizer bottles not labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed WD-40 stored over food prep table. CDI, chemical relocated for proper storage .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensil stored in water at 124 degrees F.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some pans wet stacked. Repeat.

4-501.11 Maintain equipment in good repair. Observed steamer turning off during operation. Food in temperature but operator stated that they had issue with unit tripping. Vr required.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in women’s restroom or front handwashing sink at service station. CDI, handwashing signage provided.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed several open containers of milk not date marked and cooked vegetables. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 small shaker containers of spices not labeled.

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

4-501.11 Maintain equipment in good repair. Observed no chlorine sanitizer provided at dish machine. Machine was tested and not actively processing equipment at time of testing. CDI, new chlorine container provided for low temperature dish machine . 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed dewalt power tool with mixer attachment in back prep area. PIC stated it is used to mix beans. Replacement with commercial food grade equipment necessary.

6-302.11 Supply toilet tissue at each toilet. -Pf - Observed 1 toilet stall out of toilet tissue. CDI, tissue refilled.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy build up in ice machine during inspection. More frequent or thorough cleaning needed to preclude contamination. 0 pts.

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 ranchero sauce in WIC at 51F at 2:15pm. PIC stated it had been removed form cold holding to be used in prep, and was placed back in WIC around 10:30am. CDI - PIC placed sauce in freezer with ice bags to rapidly cool. Sauce had achieved 41F by 2:30pm. 0 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in hot cabinet and ranchero sauce in expo steamwell holding below 135F during inspection. See temperature chart. Both items had been in hot holding for less than two hours after being reheated on the stove per PIC. CDI - Both items reheated to over 165F before being placed back in hot holding during inspection. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed creamy jalapeño sauce in server prep holding above 41F during inspection. See temperature chart. PIC stated it had been in unit for less than three hours. Sauce was removed from prep to rapidly cool in WIC. Observed various TCS foods in salad prep holding above 41F during inspection. See temperature chart. Ambient in unit 47F-51F. All food items had been in unit for less than three hours and were pulled to cool in WIC. Maintenance contacted during inspection. Unit will operate on time until repair. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 shredded cabbage, shredded cheese, and ranchero sauce cooling from ambient while in deep, covered plastic containers stacked together in WIC. All items were not cooling rapidly. Ranchero sauce was about to miss cooling window. CDI - Ranchero sauce placed in freezer with ice bags to rapidly cool. Sauce achieved 41F within cooling window. Cheese and cabbage placed onto sheet trays to hasten cooling. Ice sheets added to cheese trays to ensure cooling window is met. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 various shaker bottles and squeeze bottles on prep line, and storage bins in back prep area not baring labels indicating its contents. Ensure all working containers are labeled to identify its contents. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various buckets of wiping cloths throughout kitchen being stored in sanitizer below proper concentration. Ensure wiping cloths remain in sanitizer at proper concentration. Repeat. 0.5 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed rice cooker graded for home use during inspection. Observed dewalt power tool with mixer attachment in back prep area. PIC stated it is used to mix beans. Replacement with commercial food grade equipment necessary. Observed torn gasket on freezer in back prep area. Repair or replacement necessary. Repeat. 1 pt.

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 heavy food debris in microwave next to enchilada station during inspection. More thorough or frequent cleaning needed to preclude pest harborage or cross contamination. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing sanitizer at 0ppm chlorine during inspection. CDI - PIC replaced sanitizer reservoir with full one. Sanitizer concentrations observed above 50ppm chlorine/. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg 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 cooked chicken in enchilada steamwell maintaining 90F during inspection. PIC stated it had only been there for about an hour. CDI - PIC reheated to 197F before placing back into steamwell. EHS recommended keeping the pan covered or placing chicken on TPHC. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with a concentration of 0ppm quat during inspection. CDI - PIC refilled buckets with properly concentrated sanitizer. 0pts.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed plastic sauce dispenser with a large hole melted into the side being stored as clean in the dish pit. Discard all damaged food contact surfaces. Observed rice cookers graded for home use only being used to hold tortillas hot. Ensure all required equipment is commercial grade. Observed server’s tray in dish pit heavily damaged and in need of replacement. Discard all damaged equipment. Observed multiple cutting boards with deep grooves, large chunks missing, and melted during inspection. Repair or replacement necessary. 0.5 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic hotel pans and cambros being stored as clean with heavy sticker residue on them. CDI - PIC removed to be rewashed. Repeat. Facility has shown vast improvement in food contact surface cleanliness. 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 .

3-501.15 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 refried beans cooling in WIC in half hotel pans placed very close together on speed rack. Beans were not cooling swiftly. CDI - PIC spread hotel pans out on speed rack, allowing more air flow to hasten cooling. Beans achieved cooling rate of 0.75F/minute during inspection. Facility showed overall compliance with cooling. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.15 Maintain a plumbing system in good repair. Observed pre rinse in dish pit leaking, and a pipe inside of the dish machine leaking during inspection. Repair needed.

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 cracked floor tiles and missing baseboards in back kitchen area. Repair needed.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee eating food on dry storage shelf above food for restaurant. Employees shall not eat where food for customers may become contaminated. Employees should eat in office or dining room.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Employee observed washing and handling dirty dishes and then went to handling clean dishes without washing hands in between. Employees must wash hands after handling soiled utensils. CDI - Employee educated and he washed hands. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most containers and pans that were stored as clean still had food residue on them. Utensils and food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - Dirty pans and containers taken to 3-compartment sink to be re-washed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Lettuce measured 54-58F after cooling for 3.5 hours. Lettuce was cooling in large rolling container. Establishment needs to prepare less lettuce at a time. CDI - PIC took out some small pans and cooled them with ice and water. The lettuce that wasn’t put on the ice bath was discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken broth in hot holding measured 130F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated chicken broth to above 165F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned tomato salsas and creamy salsas in small sandwich cooler top measured 41-45F and 41-48F. Containers were over stacked above fill line. Also, cut cabbage, corn, cooked peppers, pico, cut tomatoes, shredded cheese, and cut lettuce measured 43-54 in sandwich cooler top. PIC stated some of these were prepared today and others were moved from walk-in cooler to this cooler 1 hour ago. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded salsas above 41F, and moved TCS foods from sandwich cooler on line to the walk-in cooler to cool. 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 2 pans of salsas in salsa cooler measured 46F. PIC stated they were prepared at 9AM. Lettuce cooling in large container. PIC stated it began cooling around 9AM. Establishment needs to use ice to cool off lettuce, or prepare less at a time. CDI - PIC put salsas in ice bath to rapidly cool and added ice to lettuce. 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 .

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

3-302.15 Wash fruits and vegetables prior to use. Stickers still on avocados in sandwich cooler top on line. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Most clean cups, pans and containers stacked while they were still wet. Utensils must be air dried before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Ice machine sliding door is cracked. Also, several plastic containers found that were cracked. Replace damaged containers and replace broken door on ice machine. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Clean side of dish machine drain board had visible food debris on it. Maintain clean side of drain board clean so dishes do not get contaminated.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean low shelves, sides of equipment, and bottoms of coolers. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large sheet of cardboard being stored in hand sink near tortilla hot box. CDI: item was removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large serving spoon laying inside basin of hand sink at serving station. Observed food employee filling up metal container at hand sink. CDI: items were removed, education provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick spoon up off the floor with gloves on and proceed to handle food without changing gloves. CDI: Food employee removed gloves and washed hands.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water dish machine reaching a maximum temperature of 155F after running multiple cycles. Repair tech was called during inspection. Facility has a booster heater. Facility has temporarily increased hot water heater temperature, Dish plate thermometer now reads 167F. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lids, various metal and plastic pans with food debris and sticker debris. CDI: Items were placed to be rewashed, rinsed, sanitized. EHS will conduct long term compliance visit, at which time a risk control plan will be implemented. 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

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the facility.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout facility and inside of hot box with food debris build up. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and bag hanging on shelving with food products and clean dishes.

6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near tortilla machine without paper towels and soap. CDI: PIC placed soap and paper towels at hand sink.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic pans, metal pans and lids with food debris while being stored as clean. CDI: Items were placed to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 multiple pans of pinto beans ranging from 75F-92F with only 10 mins remaining in the 2 hour window. CDI: PIC added ice to beans and stirred. EHS verified that all pans dropped below 70F at the end of the 2 hour window. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 creamy jalapeño sauce portioned in to go cups last night above 41F. CDI: PIC voluntarily discarded items. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 containers of chicken, and soup hot holding below 135F in hot box. CDI: PIC reheated items to above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 beans in thick portions inside walk in cooler, PIC stated they do not stir items during the cooling process. Observed creamy jalapeño portions cooling with lids on in a prep top CDI: PIC and EHS discussed cooling methods. EHS will conduct long term compliance visit. 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. Observed multiple small flying insects throughout the facility.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and grooves.

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 ceiling vents throughout kitchen with dust build up and black residue. Clean as needed.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing gum while chopping peppers at food prep counter. CDI: PIC instructed employee to remove gum and not to chew gum in the kitchen.

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 several hotel pans on clean equipment shelf, several knives on wall mounted knife holder, and immersion blender all being stored as clean and all items observed to have build up of food soil. CDI: Items were returned to dish pit for W/R/S. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a covered plastic container of salsa and a covered metal container of tomato purée cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. Both items were made from room temp ingredients. Items would not have met cooling parameters without EHS intervention. CDI: PIC removed lids and placed in 2 inch hotel pans to allow greater air flow to products.

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 a container of fried shrimp in fry prep cooler missing a date mark. PIC stated shrimp was placed in fry cooler yesterday and showed EHS the sheet tray on speed rack in WIC where she pulled batch from. Speed rack was date marked for yesterday. CDI: Item was date marked. REPEAT. Points reduced to half points due to improvement in date marking 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: 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 several deep covered plastic containers of salsa cooling for approximately 1 hour and 30 minutes in WIC. EHS could not get a follow up cooling temp as PIC recognized that salsa would not reach cooling parameters and emptied salsa into 2 inch hotel pans and placed in RIF to rapidly cool to 41F or below. Also observed a covered plastic container of salsa and a covered metal container of tomato purée cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. Both items were made from room temp ingredients. Items would not have met cooling parameters without EHS intervention. CDI: PIC removed lids and placed in 2 inch hotel pans to allow greater air flow to products. 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 bottom shelf of prep counter being with build up of food debris and soil being used to store a clean vegetable slicer. CDI: PIC returned vegetable slicer to dish pit for W/R/S and instructed an employee to W/R/S bottom shelf of prep table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A certified food protection manager was not onsite during inspection. A certified food protection manager shall be at facility during all times of operation.

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 large stationary mixer, 4 pans and 1 knife with build up of food debris being stored as clean. CDI: PIC returned items for W/R/S. EHS discussed requirement for sanitizing step for CIP equipment. PIC stated CIP equipment are only cleaned using water and detergent. 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. 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 6 deep plastic containers of tomatillo sauce covered and several deep plastic containers of shredded cheese covered cooling since yesterday and did not reach cooling parameters. Also observed chicken soup cooling in WIC in 3 plastic containers uncovered not reaching cooling parameters. CDI: PIC discarded all containers of tomatillo sauce and shredded cheese that did not reach parameters. EHS instructed PIC to place container of soup in ice bath in WIC and stir frequently. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a container of Mexican rice hot holding on steam well at cook line being held at 131F. CDI: PIC discarded rice and replenished with fresh rice.

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 pineapple pico de gallo, cut cabbage, sour cream, pico de gallo and shredded cheese all holding above 41F. See temp chart. Also observed milk, salsa and crema jalapeño holding between 51-53F in salsa prep cooler 1 and salsa and individual portioned containers of salsa and crema jalepeno being held at 44F in salsa prep cooler 2. CDI: PIC voluntarily discarded items. EHS discussed contacting service provider to evaluate salsa prep cooler 1 before holding TCS items in unit.

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 cooked onion, cilantro and pepper mix being stored in grill drawer, pre cooked flautas, shrimp and chicken nuggets opened from their original packaging and shrimp on sheet pan in WIC all prepared or opened yesterday according to PIC missing date marks. CDI: PIC date marked items. VERIFICATION REQUIRED within 10 days to ensure date marking system is in compliance. 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: 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 6 deep plastic containers of tomatillo sauce covered and several deep plastic containers of shredded cheese covered cooling since yesterday and did not reach cooling parameters. Also observed burgers cooling in covered plastic container at 45F for approx. 3 1/2 hours. Rice sauce and chimichanga sauce cooling in large plastic containers covered. CDI: PIC discarded all containers of tomatillo sauce and shredded cheese that did not reach parameters. Burgers were moved to freezer to rapidly cool to 32F and rice sauce and chimichanga sauce were transferred to 2 inch metal pans to allow for more cold air flow. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats at dining table. Increase pest control services as needed.

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 at cook line without the use of a beard guard. Use beard guard to prevent hair from contacting exposed food. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths being stored on prep counter on back prep line. Store in use wiping cloths in properly concentrated sanitizer between use. CDI: PIC removed wiping cloths.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s being cut open without being washed. Wash avocado’s prior to use to prevent contamination.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth being stored in hand sink in prep area. CDI: item was removed from sink. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 2 pans with food soil and 2 pans stacked within other pans with date mark on outside all being stored as clean. CDI: Pans were returned to dish wash for W/R/S. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 large covered deep plastic containers of shredded cheese cooling since yesterday at 43F. CDI: PIC voluntarily discarded items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 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 an open bag of fully cooked chicken, a container of cooked shrimp, a container of cooked changa's, and several containers of refried beans all prepared or opened yesterday missing date marks. CDI: PIC date marked all items. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach at dish wash area unlabeled. CDI: PIC labeled bottle.

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 2 covered large deep plastic containers of shredded cheese cooling in WIC since yesterday at 43F. Also observed 2 covered large deep plastic containers of shredded cheese cooling in WIC for 3 1/2 hours with a temp of 44F. Cheese would not have cooled without EHS intervention. Also observed several covered plastic containers of diced tomatoes not drop in temp after approx. 30 minutes. See temp chart. CDI: PIC voluntarily discarded cheese that was cooling since yesterday and spread out cheese and tomatoes on sheet pans and placed on speed rack in back of WIC to rapidly cool to 41F or below.

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 at grill without a beard guard. Use beard guard while handling food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an empty soda bottle and paper towels being stored in hand sink in prep area. CDI: items were removed from sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produced being stored on top shelf in WIC above ready to eat foods. Re-arrange items to prevent contamination of ready to eat foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed mixer attachments, plates, and several metal pans containing build up of soil being stored as clean. CDI: PIC placed items in dish wash for W/R/S. 4-501.112(A)(2) In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194F or less than 180F. -Pf Observed dish machine reach 147F for high heat sanitizing rinse. PIC will use 3 compartment sink for W/R/S procedures until dish machine is repaired. Verification required within 10 days to ensure dish machine can reach proper sanitizing temperature.

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 individual containers of creamy jalepeno sauce holding at 43F and individual containers of salsa holding at 45F in salsa unit. CDI: Items were prepared yesterday, PIC discarded items. REPEAT, points not escalated due to overall good cold holding.

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 a large container of cooked chicken and cheese mix in WIC and a gallon container of milk in reach in on front line without date marks. CDI: PIC stated container with chicken and cheese was prepared yesterday and milk was opened yesterday. Items were 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 refried beans, cooked chicken and beef uncovered in WIC. CDI: Items were covered.

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

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 and soil build up in gaskets of several refrigerated drawers and inside refrigeration units. Clean as needed.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in women’s restroom.

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 diced tomatoes and shredded cheese cold holding above 41F in prep top cooler across from oven. CDI, TCS foods placed in walk in cooler to rapidly chill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of large plastic food containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened during time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . 2 food processor blades, several plates, several metal pans, several dip bowls, and immersion blender blade all found stored as clean but had food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dirty dishes taken to dish machine to be rewashed. REPEAT

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. 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 . Pans of pico in walk-in cooler measured 45-47F at 2:10PM and were prepared at 10AM according to PIC. Ensure TCS foods prepared at room temperature are cooled to 41F within 4 hours of preparation. CDI - Pico discarded. REPEAT

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 . Pan of cooked vegetables in steam table measured 118-128F. TCS foods in hot holding must measure at least 135F. CDI - Vegetables reheated to 175F. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of cleaning chemical stored on glassware drying area at bar. Do not store chemicals where they could contaminate clean utensils. CDI - Bottle moved by PIC. 0 pts.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 . Pico cooling in deep pans and still measured above 41F after cooling for more than 4 hours. Lettuce and mixed greens also cooling in deep containers with tight fitting lids. CDI - Pico discarded and mixed greens and lettuce moved to pans mixed with ice. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Chip bin observed left open at start of inspection at 1:50PM and the bin was still opened at 3PM. Cover food to protect against potential contamination. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting onions directly out of bag without washing. Fruits and vegetables must be thoroughly washed before use, unless the manufacturer's label states that they are prewashed. CDI - Employee instructed to wash rest of onions and did so. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop observed laying in ice bin with handle contacting ice. CDI - PIC removed ice scoop. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 1 stack of pans found stacked while wet. Utensils must be adequately air dried. REPEAT. 0 pts taken due to improvement from last inspection. 0 pts.

4-502.11(A) Maintain utensils in good repair. Replace large container lids that have cracked. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink stored on shelf above prep table and another employee drink stored on shelf above disposable lids. Employee drinks must be stored where they can't spill onto clean equipment, single-use/single-service articles, or food. Store on a low shelf or in a separate area. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Over 10 metal pans, 2 vegetable peelers, and dicer found with visible food residue. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be rewashed. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, C. Ice machine had visible black buildup on top inside machine. Clean ice machine often enough to avoid buildup, or as often as specified by the manufacturer.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety // 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Salsa in walk-in cooler measured 64F at 1PM. Salsa had been cooling since 11:45AM. Salsa checked again at 2PM and measured 61F. This rate is not fast enough for salsa to reach 41F within 4 hours. // 1 pan of refried beans measured 75F at 2PM and had been cooling since 11:45AM. CDI - Refried beans discarded and salsa moved to ice bath.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of portioned small cups of salsa measured 44-45F. Small cups were stacked above fill line of pan which caused the top ones to be above 41F. TCS foods in cold holding must be 41F or less. CDI - Salsas moved to walk-in cooler to cool. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Chimichangas, refried beans, guacamole and chicken that were all prepared yesterday were not date marked in the walk-in cooler. Corn in small make-unit did not have a date. Cooked onions and peppers in pan in drawer unit was not date marked. TCS ready-to-eat foods must be date marked and held for no longer than 7 days under refrigeration. CDI - Items dated.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Salsa cooling in large container with tight lid. TCS foods shall be split into smaller portions, cooled on ice, or left uncovered or loosely covered to facilitate rapid cooling. Cooling methods must be able to cool TCS foods prepared at room temperature to 41F within 4 hours. CDI - Salsa moved to ice bath. REPEAT.

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 bags of raw shrimp in walk-in cooler were not opened. CDI - Bags opened during inspection. 0 pts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Bags of tortillas stored with linen towels in them contacting the tortillas. Linens must not contact food. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut pepper in refrigerated drawer still had a sticker on it. Cut avocadoes in sandwich cooler still had stickers on them. Remove stickers from fruits and vegetables during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large amount of pans and drink cups stacked while still wet. Utensils must be air dried prior to stacking. Allow adequate time for air drying. 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. Shelves and speed racks in walk-in cooler need to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - Establishment could not provide written procedures regarding the response and clean-up of vomiting and diarrheal events. CDI - Sample policy emailed to establishment during inspection. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee thermos stored on shelf above salsa and dip in reach-in cooler at serving area. Employee beverages must not be stored where they can spill into food. CDI - Drink moved to separate area. 0 pts.

2-301.14 When to Wash - P - Employee did not wash hands prior to donning gloves before beginning food preparation. A waiter used their cell phone with gloved hands and did not discard gloves and wash hands before handling clean plates of food to bring to customers. Employees must wash hands prior to donning gloves and after any activity that contaminates their hands. CDI - Employees instructed to wash hands and they did so correctly.

6-301.11 Handwashing Cleanser, Availability - PF - Repeat - 1 hand washing sink in the kitchen did not have soap available. Hand washing sinks must have soap at all times for employee hand washing. CDI - Dispenser refilled by employee.

3-304.15(A) Gloves, Use Limitation - P - Employee handled cell phone with gloved hands and did not discard gloves and wash hands prior to handling clean plates of food going out to customers. Employees must discard gloves any time they become contaminated, or when switching tasks. CDI - Employee instructed to discard gloves and wash hands and did so correctly. 0 pts.

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency - P - Manager stated that cutting board attached to grill is cleaned daily at ware washing sink and wiped with sanitizer throughout day. Cutting board is used to cut cooked chicken. Cutting surfaces and utensils that contact TCS foods must be washed, rinsed and sanitized at least every 4 hours. CDI - Cutting board taken to 3-compartment sink and washed, rinsed and sanitized during inspection. 0 pts.

3-501.15 Cooling Methods - PF - Repeat - Green chile sauce was cooling in deep plastic containers in walk-in cooler. Sauce measured 75-90F at 2:45PM and had been cooling since 2PM. Prepared chimichangas in walk-in cooler were cooling at 45-50F. Chimichangas were assembled at 12PM. The chimichangas would not have reached 41F by 4PM cooling in this way. The green chile sauce would not have cooled to 70F within 2 hours if it continued to cool with this method. TCS foods must be cooled using methods such as ice baths, cooling in shallow pans, cooling in smaller portions, or in walk-in coolers or freezers. Cooling methods must cool TCS foods within the required cooling parameters - from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. CDI - Chimichangas moved to upright freezer and measured 40F at 3:30PM. Green chile sauce moved to ice baths and all containers measured below 70F at 4PM.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Clean cups and pans were stacked while wet throughout establishment. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry.

4-302.13 Temperature Measuring Devices, Manual Warewashing - PF - Establishment does not have a water proof thermometer with max/min setting or irreversible temperature indicator strips to measure the plate temperature of dishes in the dish machine. CDI - PIC educated on new requirement. Point will be deducted for this violation on future inspections. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Grease buildup on sides of cooking equipment in kitchen. Gasket of upright freezer have black mold buildup on them. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

6-305.11 Designation - Dressing Areas and Lockers - C - Employee personal items (bag, jacket, and phone) stored in unused steamer unit. Employee personal items must not be stored where they can potentially contaminate clean food-contact equipment, food, or clean utensils. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Employee asked where to find employee health policy or if she knew any of the 5 symptoms and illnesses that must be reported. Employee brought EHS to OSHA poster. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses to the PIC. Employees must know where to find this information. CDI - Employee shown the posting on the office door. 0 pts.

6-301.11 Handwashing Cleanser, Availability - PF - Soap missing from hand washing sink at bar. Hand washing sinks shall be equipped with soap for employee hand washing. CDI - Soap placed at hand washing sink. 0 pts.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Repeat - 3 robot coupe food processor blades found with visible food residue on them. Several food pans found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Soiled dishes taken to 3-compartment sink to be rewashed. // 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C - Ice machine had visible black residue on top of interior of machine. Ice machines shall be cleaned at a frequency necessary to maintain them clean, or as specified by the manufacturer.

3-401.11 Raw Animal Foods-Cooking - P,PF - Chicken only cooked to 145-160F on grill. Raw chicken must be cooked to a minimum internal temperature of at least 165F for at least 15 seconds. CDI - Chicken cooked to 170F on the grill.

3-501.14 Cooling - P - 7 pans of refried beans measured 75-88F after cooling for over 2 hours. TCS foods shall be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 additional hours. CDI - Beans discarded. Recommend establishment place shallow metal pans of beans on ice, or stir beans to release heat during cooling process. 0 pts.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Pans of patch sauce, chile con carne, boom boom sauce, queso, 2 pans of chicken, ranchera sauce, green chile sauce, tomatillo sauce, and soup all measured less than 135F in hot box. TCS foods in hot holding shall measure 135F or above in hot holding. CDI - Items that were in unit for longer than 4 hours were discarded. Rest of TCS foods were reheated in steamer to above 165F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Corn soup mix, jack cheese, and mixed cheese all measured 58F in small make-unit. Lettuce and cut cabbage measured 48F and 44F in drawer cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items in small make-unit put on temporary TPHC until 4PM and lettuce and cut cabbage moved to walk-in cooler to cool. Cooler was tripped by breaker so it wasn't holding temperature. Air temperature measured 38F at end of inspection.

3-501.15 Cooling Methods - PF - Refried beans were cooling in shallow metal pans in walk-in cooler. Middle of pans still measured 78-88F after cooling for more than 2 hours. Recommend establishment stir beans and possibly put in ice bath to help lower temperature of beans quicker. CDI - Beans were discarded.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Repeat - Stacks of pans and cups stacked while they were still wet. Allow adequate time to air dry utensils before stacking them up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed in use personal employee water bottle with screw cap lid on prep surface in kitchen. In use employee beverages consumed in the kitchen must have a lid and straw and be stored away from food or food contact items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dicer and lettuce chopper stored as clean with food residue on blades. Numerous metal and plastic food containers stored as clean with residue present on food contact surfaces. CDI - PIC removed to dish are for re-washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed retried beans at 129f and pulled chicken at 108f in hot holding cabinets. CDI - PIC reheated to 165. Keep hot food above 135f when in holding. If food temperatures drop during preparation, reheat to 165f before placing into hot holding.

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 pans of prepared shredded cheeses and other TCS foods in line prep coolers filled from bulk containers with no date marking present. CDI - PIC applied date marks. When using bulk food to fill secondary containers, ensure the date from the bulk container follows the product until it is used or disposed of. Overall date marking system is in place and in compliance in walk in cooler and other storage cooler units.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. All sanitizer buckets holding wiping cloths observed in use in kitchen and in bar area with 0ppm quat in solution. Use test strips frequently to ensure quat sanitizer remains proper concentration.

3-302.15 Wash fruits and vegetables prior to use. Observed in use avocados at line unwashed with stickers still in place. All produce that is not received in ready to eat form must be washed prior to use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal and plastic food pans stored stacked together wet at clean utensil storage area. Air dry pans before stacking together. REPEAT

4-502.11(A) Maintain utensils in good repair. Observed multiple tongs, grill utensils and plastic small wares with melted/peeling/broken areas. Repair or replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed splatter, greasy residue, and/or food debris buildup on non food surfaces of multiple clean in place equipment items throughout kitchen. Clean frequently to prevent buildup.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee rinse and load soiled dishes into dish machine and then unload and store clean dishes with no hand washing. CDI - PIC instructed employee to wash hands. Hands washed. Ensure hands are washed after handling soiled dishes and before handling clean dishes. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tray placed across hand sink in tortilla room blocking access. CDI - tray removed. Do not block access to hand sinks. Sinks must be available for use at all times. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored directly over beef base in walk in cooler. CDI - PIC relocated eggs to bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed bulk unwashed produce stored over prepared ready to eat produce items in walk in cooler. CDI - PIC relocated unwashed produce away from ready to eat foods.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed hot water sanitizing dish machine max temp achieved in final rinse 155f decreasing to 153f using EHS disk thermometer. CDI - PIC adjusted machine and changed out water. Final rinse temp increased to 165f. PIC to have machine serviced as preventative measure. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present on internal surfaces of ice machine. Clean frequently to prevent buildup. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of clear chemical and other container of blue chemical with no identification. CDI - PIC discarded. Label all containers of chemicals. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with bracelets on wrist with food handler gloves. Remove jewelry from wrist when handling food. REPEAT 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 in back of house with no hair restraint. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces in back of house areas. Place soiled wiping cloths in sanitizer at the proper concentration or remove to soiled linen receptacle.

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 scoops laying inside tomato & corn soup sets and shredded chicken mixture in walk in with handles in the product. Keep the handles out of the food to prevent contamination. Observed grill tongs in containers of hot water 117 - 127f. Maintain utensils in hot water at least 135f.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal pans stored as clean stacked together wet. Air dry pans before stacking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed employee remove trash to dumpster and leave dumpster side doors open after use. Keep dumpster doors closed to prevent pests.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Personal employee food, beverages, cell phones, and other items mixed with restaurant items throughout prep and inside coolers. Designate an area for the storage of employee belongings.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal employee water bottle on prep table top in back area and multiple other employee beverages on shelving and equipment throughout line and service areas without lids and/or straws. Employee beverages should have a lid and straw and be stored away from food and food contact surfaces. REPEAT

2-301.14 Wash hands after activities that contaminate them. -P Observed employee load soiled dishes into dishwasher and then put away clean dishes with no hand washing. CDI - manager directed employee to wash hands. Ensure hands are washed after completing tasks that contaminate them.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Trash can pushed in front of line area hand sink blocking access. CDI - manager relocated trash can away from sink area. Ensure hand sinks are accessible for use at all times. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Two back of house hand sinks and bar area hand sink with no paper towels. CDI - manager replaced towels at each sink. Ensure paper towels or approved hand drying device are available at each hand sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior surfaces of bulk ice machine at chute with organic buildup visible needs cleaning. Non-food surfaces of stand mixer with black greasy residue need cleaning.

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 shredded chicken from am prep cooling at room temperature still at 89f. CDI - manager discarded. Quickly cool foods using approved methods. Do not allow foods to cool at room temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken breast holding in pan on grill side at 103f. CDI - manager discarded. Ensure that all foods in hot holding are 135f or higher. REPEAT CONTINUED NON-COMPLIANCE WITH HOT HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in line area coolers with temperatures above 41f including shredded cheese at 53f, diced tomatoes at 50f, chimicangas at 57f, and flautas at 46f. The diced tomatoes were double panned and held above the cold holding line in a prep top cooler and discarded by the manager. All other items in the cooler were 41f or lower. The shredded cheese was holding in a prep cooler which was malfunctioning with an internal air temperature of 66f. All items in the cooler were discarded by the PIC and the unit was unplugged until repaired. The chimicangas and flautas were holding in another prep top cooler on the line which was malfunctioning - repeatedly tripping the breaker and cutting off. All items in the unit were discarded and the unit unplugged until repaired. REPEAT - Return visit required within 10 days to evaluate cold holding temperatures and equipment repair. Risk control plan put into place with PIC to ensure cold holding temperatures are maintained going forward. CONTINUED NON-COMPLIANCE WITH COLD HOLDING TEMPERATURE REQUIREMENTS MAY RESULT IN PERMIT ACTION.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Squirt bottle of blue cleaner in use at bar area with no labeling or identification present. CDI - manager labeled. Ensure all chemicals are properly labeled. 7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of degreaser hanging on clean utensil rack above and adjacent to clean items at line area. Store all chemicals away from food and food contact surfaces to prevent contamination.

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 Multiple pans of refried beans in the cooling process tightly stacked together some with lids on rack rolled out of cooler. CDI - pans placed into freezer to quickly cool. Ensure pans that are cooling are not allowed to sit at room temperature. Pans should be uncovered and placed in equipment that allows proper air flow to facilitate proper cooling. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees handling food with wrist bands or watches on wrists. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing cut onions in back of house with no hair restraint.

4-502.11(A) Maintain utensils in good repair. Multiple cracked and broken plastic food pans and lids need to be replaced. 4-501.12 Cutting Surfaces - C Green cutting board with deep scratches and heavy wear no longer smooth and easily cleanable.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered / open employee beverage stored on food prep table near walk in cooler.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed pot of oil stored in front of handwashing sink and soiled gloves in handwashing sink. CDI, items removed from inside and in front of handwashing sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some food residues on bottom of some clean pans and bowl. CDI, equipment relocated to clean. Improvement made since last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed shredded chicken hot held at 128 degrees F. CDI, chicken placed in steamer to reheat while on-site. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed small low reach in milk beverage cooler not holding TCS foods at required temperature. Ambient air temperature measured 49 degrees F and observed milk, sauce and salsa cold held at 44-45 degrees F. Vr to ensure calibration of low reach in cooler. 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 salsa recently prepared and cooling in tightly covered containers in walk in cooler. See cooling temperature observations above.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist bands worn around wirst of food prep employees.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of pans being wet stacked on storage racks and shelving. Repeat. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean container lids and apron stored in splash area near handwashing sink at tortilla station and 3 compartment sink. 4-803.11 Storage of Soiled Linens - C - Observed soiled towl on waist of food employee and soiled linen on shelving and floor near handwashing sink.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing from light under hood ventilation system.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employee health policies has been signed by employees, but some employees are not fully aware of reportable illnesses and symptoms. CDI. Health policy was printed and placed on wall for all employees to review.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf : Several dishes, pans, and containers stored as clean were observed with grease accumulation and food debris. Sticker residue on pans stacked together need removing. Inspector will visit within ten days to verify food contact surfaces are clean. 4-703.11 Hot Water and Chemical-Methods - P: Utensils not reaching surface temperature of 160 F after going through cycle. Technician arrived and serviced effectively.

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 Ground and cheese sauce beef found cooling in walk-in prepped the night prior to inspection observed at 45 degrees F. CDI. Food was voluntarily discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Shredded chicken recently cooked at time of arrival later placed in hot holding unit at 100 degrees F. CDI. Chicken reheated and then placed in holding..

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods in make-line units (See chart above) observed above 41 degrees. CDI. Foods were sent to walk-in to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Charro beans found in walk-in cooler bearing no date marking. CDI. Beans voluntarily discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Foods such as ground beef and chicken observed in walk-in cooler being prepared and cooled with date marking for day after preparation. Date foods according to first day of preparation.

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 Found ground beef and queso not cooled to 41F or below from overnight. Corn being cooled in tightly covered container in walk-in cooler. CDI. Corn moved to different container, loosely covered.

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. One wiping cloth observed on prep counter with debris and visible soil.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans observed being stacked wet. Ensure to allow for air drying before stacking together.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Top of dishwasher and outside of pans observed with food debris.

3-301.11 Preventing Contamination from Hands - P,PF - Observed food employee touch cut cabbage with their bare hands. CDI, cabbage voluntarily discarded by PIC.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed a pan of tortilla dough and container stored in hand washing sink at tortilla prep station. CID, items removed. 6-301.14 Hand washing Signage - C - Observed hand washing sink missing handwashing sign. CDI, sign provided during inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates and pans stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-401.11 Raw Animal Foods-Cooking - P,PF - Observed some chicken not reach 165 degrees F in steamer when pulled after cooking. CDI, chicken relocated back to steamer to continue chicken. See temperature observations above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several items between 42-45 degrees F in flip top prep unit on end of prep line that operator stated was recently placed in unit. Unit had ambient air temperature of 47 degrees F. Items relocated to rapidly cool. PIC adjusted thermostat but instructed to not store TCS in unit until equipment calibrated and capable of maintain TCS foods at 41 degrees F and below. Observed sauce stored in prep unit at 45 degrees F. Suce relocated to rapidly cool. Observed house made salsa in covered pans in walk in cooler between 42-44 degrees F that operator stated was prepared the day before. CDI, salsa voluntarily discarded by PIC. Ensure proper cooling of recently prepared 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 lettuce and pico recently prepared but cooling in covered containers in walk in cooler. CDI, covers partially removed to facilitate heat transfer. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils in hot water at 86 degrees F at grill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans being wet stacked on dry storage rack.Some improvement made since previous inspection.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed employee drinking beverage over equipment holding unit behind bar.

6-301.12 Hand Drying Provision - PF - Observed 2 paper towel dispensers out of disposable towels at wait station near bar and warewashing area. CDI, towels provided by PIC.'

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell egg stored over vegetables in prep refrigerator. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed black soil and residues accumulating on top of ice machine.

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 recently prepared lettuce and guacamole and salsa in prep unit in cooling process from behind portioned and prepared. Observed covered containers of prepared beef and chicken in walk in cooler in cooling process. Observed deep covered containers of salsa, lettuce and foods recently prepared in walk in cooler. CDI, covers removed and deep containers of salsa transferred to shallow containers in walk in cooler. Guacamole, salsa and lettuce relocated to walk in cooler to rapidly cool. Repeat.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked on storage rack near walk in cooler.

General Comment: 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed digital gauge not reading what ambient air temperature was reading in far prep unit along line. Ensure equipment kept in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and soil accumulating in bottom of freezer behind bar.

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 1 food employee not vigorously rub hands for 10-15 seconds and and employee turn faucet off with bare hands after handwashing. CDI by instruction. some improvement made since previous inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed cloth stored on handwashing sink at bar and lotion. CDI, items removed from handwashing sink. 6-301.11 Handwashing Cleanser, Availability - PF - Observed sanitizer installed in soap handwashing soap dispenser along front beverage line. CDI, hand soap provided at dispenser and sanitizer removed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed several plates, pan and cutting boards stored as clean but soiled with food debris. CDI, equipment relocated for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine testing between 157 to 165 degrees F and not consistantly sanitizing equipment or reading 160 degrees F or above using DishTemp Plate Simulating Dishwasher tester or changing thermolabel after multiple attempts. Facility to wash and rinse at dish machine but will sanitize at 3 compartment sink. Visit to ensure dish machine calibrated by 11/15/18 for long term compliance.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken hot held at 118 degrees F. CDI, chicken reheated to 196 degrees F

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 recently prepared pico and guacamole with cut tomatoe cooling in tightly covered containers. - CDI, Lids partially removed to facilitate heat transfer. Repeat.

3-307.11 Miscellaneous Sources of Contamination - C - Observed breading station with same buttermilk and breading used to bread raw chicken, raw seafood and vegetable. Ensure separate breading is used to prevent cross contamination.

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 2 large white storage bin, 1 rubber spatula and lid with heavy cracks and pitting. CDI, operator removed items from use. Repeat. 4-205.10 Food Equipment, Certification and Classification - C- Observed Crock Pot intended for "household use" being used in facility .

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed nearest waste bin located at back rear of kitchen. Ensure waste bin located near handwashing sinks with disposable towels.

General Comment: 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P - Observed written employee health policies on-site. Reminded PIC about employee knowledge to ensure reportable illnesses are being reported to local health department and as well as management exclusion and restriction requirements. Handout provided to PIC.

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 2 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed black soil residues accumulating inside ice machines. Ensure ice machines are cleaned at required frequency.

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 bins of cut lettuce and pico prepared today but cooling in covered containers and deep covered containers. Observed chicken soup cooling in deep plastic container on ice bath in walk in unit. CDI, chicken soup relocated to shallow metal containers to and lettuce and pico relocated to uncovered shallow containers to rapidly cool. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloth worn around waist of food employee and cloth stored on vegetable press below prep table. Vegetable press relocated for cleaning and towel removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed chip bins and containers stored as clean but wet stacked. Repeat. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed Container lids stored in splash zone and ice paddle stored on soiled area on top of ice machine. 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed some plates not covered / inverted on rack below food Chip storage container and plates had some chip residues and soil. Plates relocated for cleaning.

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 large plastic bin stored as clean but heavy pitting and damage. CDI, operator voluntarily discarded container.

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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed dish machine run several times and 1 of 4 themolabels change color. Observed DishTemp Plate Simulating Dishwasher tester only reach 158 degrees F max temperature. CDI, Operator contacted operator for service and will be using 3 compartment sink to sanitize after washing and rinsing in dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed large basket container on rack, knives on magnetic holster and some plates stored as clean but soiled with food residue. cdi, equipment relocated for cleaning. visit to be made to ensure equipment is repaired properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken hot held at grill at 121 degrees F. CDI, operator placed chicken on grill to reheat. Improvement made 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 - Observed jalapeno sauce with dairy and lettuce recently prepared and cooling in deep container covered. CDI, operator transferred food to shallow containers and partially removed covers to facilitate heat transfer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several quat sanitizer buckets not at required concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some clean linen stored on ground in office and under chemical storage shelf. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed some wet stacking of clean pans at warewashing storage area.

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 cracked pitcher and rubber spatula with damage. CDI, operator removed items from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed high temperature dish machine not reaching required temperature as indicated by several thermolabels and DishTemp Plate Simulating Dishwasher Tester only reaching a max of 158 degrees F.

4-501.15 Operate a warewashing machine in accordance with data plate. Data plate not legible on dish machine. PIC stated data plate was ordered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans on clean dish rack with sticker residue left on them after warewashing. CDI: PIC informed and pans removed from service to be properly washed. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed "boom boom sauce" and queso holding below 135F in double boiler style steam wells on cook line. CDI: Both products voluntarily discarded and replaced with product from hot boxes reading well over 135F (double boilers removed). REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed leaf lettuce holding above 45F due to overstacking on make table, as well as multiple items (cheese, hamburger meat, OCC) in cold drawer holding above 45F due to drawer not being closed properly. CDI: All items were immediately sent to freezer to rapidly cool.

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 unlabelled spice shakers along cook and prep lines. CDI: Labelled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed kitchen employee wearing a watch while donning gloves to work with food/clean dishes.

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 hand sink on cook line beginning to come loose from wall and in need of re-caulking to properly seal.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee gloves stored in reach in freezer on cook line. CDI: Gloves relocated to storage away from restaurant supplies and employees educated to not store personal items in food prep areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink to the right of nacho car station blocked by a small cabinet holding napkins and dry supplies. CDI: Cabinet moved away from sink to allow access.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some pans with sticker residue on them after warewashing on drying racks. CDI: Pans with residue were removed from service and sent to dish machine. Facility has shown significant improvement on cleaning food contact surfaces since the previous inspection and points were de-escalated accordingly. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items in hot box holding below 135F due to a brief (35 min) power outage earlier in the day. All items were placed in the hot box less than 4 hours prior to inspection. CDI: All items (Boom Boom and Deluxe Tomatillo sauces, chicken, and chili) were reheated to over 165F on stove top. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several produce items (lettuce, diced tomatoes, etc) on cook line without date marks. PIC stated that the items in question were taken from larger containers that were dated for the day prior. CDI: PIC labelled all working pans of food on cook line with proper prep dates. Ensure that all required foods are properly date marked in all containers throughout restaurant.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two sanitizer buckets at expo area reading less than 50 ppm QAC. CDI: Buckets dumped and refilled with sanitizer reading between 200 and 400 ppm QAC. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans on drying rack adjacent to walk in stacked wet. REPEAT.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plugs missing from all three dumpsters in facility waste area. Contact property management for replacements and ensure that dumpsters are not replaced with dumpsters missing plugs when they undergo maitenence. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple clean pans with sticker residue left on them after the warewashing process. Observed immersion mixer stored as clean with visible food debris on it and some pans on the drying rack, as well as veggie slicer with minor food debris on them. CDI: All soiled utensils were removed from service and sent for proper warewashing. Employees instructed to take care to remove stickers before washing utensils. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 compartment sink dispensing sanitizer at a concentration of 0 ppm QAC. Line had come loose and sanitizer supply was cut off. CDI: Pipe was re-attached to sink dispenser and sink then dispensed sanitizer at a concentration between 200 and 400 ppm QAC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken holding at 125F in hot box on cook line. CDI: Product reheated to 170F and placed back in hot box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed expo line holding unit holding an ambient temperature of 47F. Creamy jalapeno sauce and salsa fresca in unit were between 48F and 50F. All items from unit were relocated to walk in for rapid cooling. VERIFICATION REQUIRED within 10 days to determine future compliance of cold holding unit on expo. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled chemical spray bottle at three compartment sink. CDI: Bottle 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 fresca salsa and tomatoes cooling in walk in covered plastic containers. Observed tomatoes and guacamole reading 48F and 56F in salad prep unit. Product had been prepared less than an hour ago and was cooling in the holding unit. CDI: Products were vented to facilitate rapid cooling. Guacamole and tomatoes were relocated to the walk in for rapid cooling. Products read below 45F by the end of inspection. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice shakers along cook line with no labels to indicate contents. CDI: Spices labelled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets throughout facility reading 0 ppm QAC sanitizer. CDI: All buckets were refilled with sanitizer reading between 200ppm and 400 ppm QAC.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut without being washed or stickers removed in prep area. CDI: Employees instructed to wash all produce and remove stickers prior to washing. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils at bar area stored in room temperature water. CDI: Utensils removed from water and cleaned. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal and plastic pans stacked wet on drying racks at warewashing area and in clean utensil storage. CDI: Pans were pyramid stacked to facilitate air drying.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups at server and expo area displayed with lip contact surface exposed to air.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed damaged drain plug on cardboard dumpster. Contact property management for replacement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed two handsinks with utensils in the sink or right in front of it. CDI -Moved. Hand sink areas shall only be used for hand washing. 5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hand sinks at all restrooms reading 88-89F. CDI - Repaired to read 100-102F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - / 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Repeat - Observed several plates, bowls, and pans soiled with food debris. Observed two dicer and two slicer soiled. Observed ice machines in need of cleaning. CDI - All items with the exception of ice machines cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed chiles rellenos (stuffed with cheese, chicken, beef) made on Sunday reading 50F. CDI -Discarded. Observed charro beans and tomato portion mix reading 48-50F after being left at room temperature for extended period of time without active prep. Ensure that food is maintained at temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Repeat - Observed guacamole and pico cooling tightly covered on make top and reach in units. Observed lettuce tightly covered. Observed tightly covered chile rellenos with beef (65F) tightly covered in reach in. CDI - Placed in walk in cooler for active cooling.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed sticker residue on avocados. Ensure stickers are removed from avocados prior to washing.

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. - 0pts - Observed ice scoop handle stored in ice. Observed several utensils stored in water reading 102-120F.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees handle soiled trash can lids then return to food preparation. CDI- gloves changed, hand washed, new gloves donned Recomend no lids for trash cans

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal and plastic pans stored as clean with slight food debris stuk on them. CDI- VR for cleaning

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 cooling rate for TCS sauces to be 27 F p/hr. CDI - cooling procedure changed to increse cooling rate

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observedt two pans of chicken hot held in steam cabinet at 110 and 120 F. CDI- reheated to 165 F

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 ice bath cooling of TCS sauces in plastic containers not being stirred. CDI- cooling procedure improved

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 soiledd wiping cloth in sanitizer.