ELY TORTILLERIA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drinks observed on prep table beside tortillas. Store employee drinks in a separate area. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelves above cooked shrimp in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Employee corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large pot of beans that were cooked and began cooling yesterday still measured 56F. Menudo that began cooling yesterday also measured 45F. Do not cool TCS foods in large pots or containers. CDI - PIC educated on cooling and discarded the beans and menudo. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 Beans were cooled overnight in large pot. Menudo was cooled overnight in large buckets with very tight lids. Corn was cooling in large bucket with tight lid as well. Leave cooling TCS foods loosely covered or uncovered. Cooling TCS foods must be put in shallow pans or in ice with frequent stirring. CDI - PIC educated on cooling methods. Beans and menudo discarded. Corn moved to ice bath to continue cooling as PIC said it began cooling 2 hours ago. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed in dining room. Continue using pest control company and clean frequently to prevent attracting pests. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing single-use buckets that other foods are received in to store house made food. Do not reuse buckets. REPEAT

4-501.11 Maintain equipment in good repair. Doors to upright cooler do not close properly. Rusted shelves present in salsa cooler and other upright cooler. Repair or replace listed equipment. REPEAT

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. Floor tile damage in various areas of kitchen. Wall damage around hot water heater. Repair physical facilities. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification must be present during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw chicken stored on shelf directly above cooked beef. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large pot of beans in walk-in cooler measured 52F and had been cooling since last night. Menudo measured 47F and had been cooling since last night also. Cooked corn was cooling in deep plastic buckets with tight sealing lids and measured 75-82F. PIC stated they began cooling 1 hour ago. Also, green salsa was cooling in deep plastic container at 66F and was in a deep plastic bucket. Establishment must use ice baths and frequent stirring to cool TCS foods after cooking or buy shallow metal pans to use for cooling cooked food. CDI - Beans and menudo discarded by PIC. Ice added to corn and it measured 50F at end of inspection and was still dropping in ice. Green salsa was also moved to large ice baths and measured 51F at end of inspection. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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) Bottles of 4 different salsas in bottom of display cooler were missing prep date labels. Soup in walk-in cooler was prepared on 3-4 and had not yet been discarded. Caldo de res in walk-in cooler was from 2-28 and had not yet been discarded. Corn in walk-in cooler from 3-5 had not yet been discarded. Cooked beef in upright cooler was missing date label. TCS RTE foods must be labeled with prep date, and must be discarded or used within 7 days of preparation. Day 1 is the date of preparation. CDI - Out of date foods discarded and PIC placed prep dates on items that were missing date labels. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Establishment was cooling TCS foods in buckets with sealed lids and cooled beans in a large pot overnight. Establishment must use shallow metal pans that are left uncovered, or ice baths and frequent and frequent stirring to cool TCS foods after cooking. 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 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. Food employees wearing watches and bracelets. Food employees must not wear jewelry on their hands or wrists. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in kitchen. Use bucket of sanitizer to store wiping cloths when in between uses. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing single-use buckets that other food is received in to store prepared food. Do not reuse buckets. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves in salsa cooler are rusted. Shelves in walk-in cooler are lined with cardboard. Gasket torn on upright cooler door. Door to 3-door cooler does not close properly (REPEAT). Repair or replace listed equipment.

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. Floor tiles missing under hot water heater. Floor tile damage in kitchen. Repair physical facilities. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2 cell phones observed on prep tables. Do not store personal items where food is prepared. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of onions measured 125F in hot holding. TCS foods in hot holding must measure at least 135F. CDI - Onions reheated to above 165F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) Ham in sandwich cooler and queso fresco in meat case were missing prep date labels. TCS RTE foods must be labeled with prep date. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days of preparation. CDI - PIC placed dates on all labels on items. Improvement from last inspection so only half credit taken. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Several food employees were wearing bracelets and watches. Food employees must not wear jewelry on their hands or wrists. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Cut avocado in sandwich cooler top still had stickers on husk. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Doors of upright cooler do not close properly. Repair. 0 pts.

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. Floor tile damage in several areas of kitchen. Wall damage in men’s restroom. Wall and floor damage around water heater. Repair physical facilities. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not find employee health policy. CDI - PIC given sample employee health policy. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employees observed coming in restaurant from outside and did not wash hands before beginning to work with food or clean food contact equipment. Employees must wash hands before food preparation and after entering from outside. CDI - Employees educated and they washed their hands.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored directly above raw beef in meat case and in upright cooler. CDI - PIC corrected food storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Blades of large meat processor had some meat residue on it. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - blade taken to 3-compartment sink to be washed again. 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: 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. Pulled chicken still measured 93F after cooling for over 2 hours. Salsas only dropped 1 degree after cooling for 1 hour. Salsas were cooling in buckets with tight fitting lids. CDI - Chicken discarded. Salsas moved to ice bath to continue cooling. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rotisserie chicken in hot holding cabinet measured 131-135F. Ribs and rotisserie chicken at steam table were also 120-130F and 128-138F in hot holding. TCS foods must be at least 135F in hot holding. CDI - PIC reheated items to above 165F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce (44F) and tomatoes (45F) were above 41F in sandwich cooler top. Bags of cooked rice in upright cooler measured 43-44F. Shrimp soup (46F), cooked pork (46F), and 2 containers of cooked corn (44-45F) were above 41F in walk-in cooler. PIC stated establishment got a large food delivery around 5:40am, and door was propped open causing food to rise above 41F. CDI - PIC discarded items as they did not reach 41F within 4 hours of the delivery when PIC thought food began to rise above 41F. 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 .

3-501.18 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) Not prep date labels on salsas in bottom of meat case. Cooked chicken in upright cooler missing prep date. Buckets of adobo sauce (10-25), pork soup (10-23), chicken soup (10-20), and cooked corn (10-24) were held past 7 days from preparation. TCS RTE foods must be labeled with prep date, and must be used or discarded within 7 days of preparation. CDI - Out of date foods discarded. PIC placed date labels on items that were missing prep date labels. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Pulled chicken cooling in deep bus tub with plastic wrap tightly wrapping tub. Green salsa and red salsa were cooling buckets with tight fitting lids in upright cooler at 66F and 68F. Use walk-in cooler or ice bath to cool TCS foods after cooking or preparation. Leave cooling TCS foods loosely covered or uncovered and cool in shallow pans. CDI - Chicken did not reach 70F within 2 hours so it was discarded. Salsas moved to ice bath to continue 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on prep tables during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans and plastic containers stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing sour cream buckets to store food. Do not reuse single-use or single-service articles. 0 pts.

4-501.11 Maintain equipment in good repair. Chipping shelves in salsa cooler. Replace rusted shelves. REPEAT // 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Cardboard and particle boards are lining shelves in walk-in cooler. Wood is very soiled and looks moldy. Do not use cardboard or particle boards to line shelves. 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. Bottoms of coolers, shelves, and low areas need to be cleaned throughout kitchen where food has spilled. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash buildup around dumpsters. Maintain dumpster area clean to prevent attracting pests. 0 pts.

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. Damaged floor tiles in several areas of kitchen. Repair or replaced damaged floor tiles. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed handling tortillas with bare hands. CDI - tortillas discarded and employee educated on bare hand contact. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Trays of raw chicken stored on shelf above raw beef in meat cooler. Do not store raw poultry above raw beef. CDI - PIC moved raw chicken yo bottom of cooler and raw beef to top. Different circumstance to last inspection so kept at half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large pot of beans in walk-in cooler measured 77F. PIC stated it began cooling more than 2 hours ago. CDI- PIC educated on cooling and he discarded the beans. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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) Salsas in upright cooler were missing prep date labels. Pulled chicken and cooked tripe in bottom of sandwich cooler were missing prep dates. TCS RTE foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed prep dates on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Raid insect spray observed on top of back up tortilla machine. Store chemicals separately from food-contact equipment. CDI - PIC discarded spray. 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 cooked beans were cooling in deep pot and did not reach 70F within 2 hours of finishing cooking. Use shallow pans or ice to rapidly cool TCS foods after cooking. CDI - PIC educated on cooling methods and he discarded beans. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Chipping shelves in salsa cooler. Replace or refinish shelves. // 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Shelves in walk-in cooler are lined with cardboard. Do not use cardboard to line shelves. REPEAT

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. Floor tiles damaged in several areas of kitchen. Repair floor. 0 pts.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 open employee drinks on prep tables. CDI PIC moved the drinks. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then turn off the water with his clean hands and no barrier. CDI EHS educated employee and he washed his hands again.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed whole raw chicken commingled with fish and shrimp in the chest freezer. CDI PIC removed all chicken from chest freezer. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed beef, chicken, and pork ribs that was cooked today in the steam table and HH warmer below 135F. CDI PIC had staff reheat to 185F. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed semi dried carne strip in a counter top case at 70F. PIC stated that it was put in the case at 6 am this morning and she desires to keep it cold in the future. CDI EHS educated PIC and she put in the freezer and cooled down to 40F REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3 wet wiping cloths not in a sanitizer bucket. CDI PIC put cloths in sanitizer bucket. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using a household chest freezer to store frozen raw proteins. Facility was advised at last inspection that they must replace with a commercial freezer for raw proteins. PIC stated she would speak with the owner regarding purchasing a new freezer. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed the shelves of the WIC are lined with cardboard. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep grooves that can no longer be effectively cleaned and sanitized.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an open employee drink with a straw in the hot case with food. CDI Employee moved drink.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed cashier put on gloves to handle food without washing her hands. CDI PIC instructed employee to wash her hands and pout on clean gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink washing sink. CDI PIC provided paper towels.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed whole raw chicken on the shelf with pork and shrimp in the reach in freezer. CDI PIC corrected storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried pork skin with meat on them in the case below 135F. PIC stated that it was put in the case at 8 am this morning. CDI EHS educated PIC and he voluntarily discarded. Also observed beef, chicken, and rice that was cooked today in the warmer below 135F. CDI PIC had staff reheat in the oven to 165F. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed green salsa in front soda cooler, lettuce and tomatoes in prep top, and soup in the reach in cooler above 41F. PIC stated that salsa was made today and the other foods were made yesterday. CDI PIC put the salsa in the WIC to cool down and she voluntarily discarded the tomatoes, lettuce, and soup. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soup in the reach in cooler and cooked pork in the lowboy cooler not date marked. PIC stated that these were cooked yesterday. CDI PIC provided 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 1 squeeze bottles of oil not labeled. CDI PIC labeled bottle. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths not in a sanitizer bucket

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed the shelves of the WIC are lined with cardboard.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dish washer handle soiled dishes and then put away clean dishes without washing her hands. CDI PIC educated employee and she washed her hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink in the employee bathroom. CDI PIC provided soap.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked beef that began cooling at 10:30 am still at 131F at 1:00 pm. CDI PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried pork skin with meat on them in the case below 135F. PIC stated that it was put in the case at 8 am this morning. EHS educated PIC and he voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, sliced tomatoes, and shredded cheese dated 10/20/24 in the prep top unit above 41F. Also observed ham in the bottom of the unit at 51F. PIC stated that the ham was sliced in the last hour. CDI PIC voluntarily discarded the lettuce, tomatoes and cheese. PIC put the sliced ham in the WIC to cool down. Also observed large containers of marinated meat , shredded lettuce, and shredded cheese in the reach in cooler above 41F. PIC stated that it was prepped in the last hour. EHS advised PIC to use the WIC to cool down Prepped TCS foods. CDI PIC moved meats to WIC. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 3 large pans of marinated chicken that was prepped today with yesterdays date on it. EHS observed employee marinating chicken. CDI PIC corrected date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked beef cooling in an enlarge deep covered pot. Also observed 3 enlarge containers of raw marinated chicken and beef cooling in the Reach in cooler. EHS educated PIC on proper cooling methods. CDI PIC discarded cooked beef and put the raw marinated meats in the WIC to cool down. 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 squeeze bottles of oil not labeled.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored on top of ice machine unprotected. REPEAT

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean multiuse glasses stored in the Reach in freezer commingled with raw meat. CDI EHS educated PIC and he had glasses washed.

4-501.11 Maintain equipment in good repair. Observed the prep unit not holding tcs foods at 41F or below. The ambient air is 51F. CDI mechanic arrived during the inspection and cleaned the coils and the temperature starting dropping. The ambient air is down to 40F. Also observed the handwashing sink in the employee bathroom is detached from the wall.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed dish washer not rinsing dishes before sanitizing them. CDI EHS explained to employee that when she is actively washing dishes all 3 compartments must be set up. Employee rewashing the pans that were not rinsed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink near WIC. CDI PIC filled dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw menudo above tortillas in reach in cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken above pork in the reach in cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa lettuce, and sliced tomatoes in prep top above 41F. CDI PIC put containers in the WIC. Observed cut cabbage bags, pico and salsa in both the reach in cooler and the beverage cooler above 41F. PIC stated that the salsa in the reach in cooler was made this morning, EHS showed PIC the label inside the beverage cooling that states it is intended for prepackaged products only. CDI PIC put salsa made today in the WIC and voluntarily discarded the salsa and pico that was in the beverage cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an open container of milk in the reach in and multiple Salsa and Pico cups in the beverage cooler not dated marked properly. EHS could not distinguish which dates applied to which salsa and pico cups. CDI PIC voluntarily discarded the salsa and pico cups.PIC put date mark on milk container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (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. Observed thawed tilapia fillets in ROP packing that was stamped to remove from package before thawin. CDI PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food directly on the floor in storage and in the walk in cooler. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado in prep top with sticker still on it.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored unprotected on table next to machine. CDI PIC took scooper to 3 comp sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in butcher room with deep grooves that can not be effectively cleaned and sanitized.

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 several soiled ceiling tiles in the main kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately 15 containers of house made lard stored on top of the heat case. Lard was made last night and stored on the heat case all night. CDI- Lard discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.13 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. Observed linens used at catch tortillas off of the conveyor belt. Use approve food contact surface.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed spray arm on 3 comp sink made of a black hose and a household spray nozzle. Get fixed with the proper equipment.

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 masa grinder in need of cleaning. Observed meat case in need of cleaning

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 and chipped tiles in kitchen area near the 3 comp sink and masa area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink. CDI- Paper towels placed at the handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored over deli ham in the meat case. CDI- Shrimp placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice, cooked jalapenos, beans, barbacoa, ground beef and soup holding below 135 in the hot well. PCI stated that the hot well is broken and not functioning. EHS stated that food placed in the unit will only be held for 4 hours. EHS got PIC to time stamp all items with a time sticker. All items were time stamped and will be discarded every 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of house made lard stored on top of the heat lamp. Lard was stored there yesterday. Facility pours oil into a pot cooks raw portioned pork in the oil, cools the oil down, packages it into containers for sale. All containers of lard were discarded. EHS reviewed the proper procedures with PIC. Lard must be cooled to 41F and stored under refrigeration. 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 .

4-501.11 Maintain equipment in good repair. Observed hot well unit not functioning. PIC had already called maintenance to come and fix the unit. Items placed in unit will be on TPHC until fixed.

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 meat case in need of cleaning.

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 and chipped tiles in kitchen area near the 3 comp sink.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry in the wrist while working with food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table and in solution with concentration of around 5ppm. CDI.PIC removed. Repeat.

4-501.11 Maintain equipment in good repair. Observed water leaks from RI. Needs to be fixed.

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 build up on RI coolers, prep areas. Needs to be cleaned. Observed rusted shelves. Needs to be replaced and fixed

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 a lot of build up on ceilings. Needs to be cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones stored directly on prep areas. CDI. PIC removed. Repeat

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed container of sanitizer with wrong label on it. CDI. PIC labeled correctly.

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 containers of salt without labels. CDI. PIC LABLED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food stuffs stored directly on the floor in the WI cooler. CDI. PIC removed. 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 wearing jewelry in the wrist while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table and in solution with concentration of around 5ppm. CDI.PIC removed. 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. Observed ice scoop stored with handle touching the ice. CDI. PIC removed.

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 build up on RI coolers. Needs to be cleaned. Observed rusted shelves. Needs to be replaced.

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 a lot of build up on ceilings and hood. Needs to be cleaned. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on the floor and ceiling Needs to be fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones stored directly on prep areas. CDI. PIC removed

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 build up in the ice machine. CDI. PIC removed the ice and machine cleaned.

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 ham, chicken in RI without dates. CDI. PIC date marked. All other food was 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 multiple food stuffs stored directly on the floor in the WI cooler. CDI. PIC removed. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table and in solution with concentration of around 5ppm. CDI.PIC removed. 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 build up on RI coolers in and out. Needs to be cleaned. Observed rusted shelves. Needs to be replaced.

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 a lot of build up on ceilings and hood. Needs to be cleaned. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on the floor and ceiling Needs to be fixed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored directly on prep unit. CDI. PIC removed. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones stored directly on prep areas. CDI. PIC removed

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC replaced it.

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 tomatoes cold holding in RI at temperatures above 41F. PIC Removed to the WI cooler and indicated that the food was placed in the RI not long ago. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at the back area of the prep section.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food stuffs stored directly on the floor in the WI cooler. CDI. PIC removed. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table and in solution with concentration of around 5ppm. CDI.PIC removed. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of cleaned dishes in the clean dish area. CDI. PIC removed to be clean.

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 a lot of build up on ceilings. Needs to be cleaned. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on the floor and ceiling Needs to be fixed.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food stuffs in the RI with lot covers. CDI.pic covered.

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 chicken, beef,pork, tomatoes, rice in RI at temperatures above 41F. PIC Removed to the WI cooler and indicated that the food was placed in the RI not long ago. Unit placed out of service and will be back in 2 days to check on the 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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed rice in the RI without dates. CDI.PICvoluntarily 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 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 beef in RI with wrong dates. CDI. PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed multiple food stuffs stored directly on the floor in the WI cooler. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI.PIC removed.

4-501.11 Maintain equipment in good repair. Observed RI cooler in disrepair. Needs to be fixed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips for sanitizer in the facility. Needs to have some.

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 build up on RI coolers in and out. Needs to be cleaned.

6-501.12Floors,walls,ceilingsincludingtheattachmentssuchassoap,toweldispensers;lightfixtures;andheat/acventcovers shall be clean. Caution should be used to minimize food exposure. Observed a lot of build up on ceilings. Needs to be cleaned. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, tomatoes, cold holding in RI and prep unit at temperatures above 41F. CDI. PIC removed and to WI cooler. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed multiple containers of food stored directly on the floor in the WI cooler. Also observed beef stored directly on the floor in the meat cutting area. Needs to be removed. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored directly on prep tables. CDI. PIC removed. REPEAT

4-501.11 Maintain equipment in good repair. Observed damages in ice machine from inside and also hand sinks pulling off the walls.

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 a lot of build up on ceilings. Needs to be cleaned. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored directly on prep unit. CDI. PIC removed. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones stored directly on prep areas. CDI. PIC removed

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands without soap. CDI. Employee rewashed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soup unable to dispense in hand sink. CDI. PIC fixed,

3-302.11(A) Separate the different types of raw animal foods. -P. Observed beef stored with cover directly above cooked rice. CDI. PIC removed and discarded. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple containers of uncovered food in the facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken hot holding at temperatures below 135F. CDI. PIC removed to be reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED beef, chicken, tomatoes, in the reach in out of temp. CDI. Items that were prepared today were moved to the walk in cooler and reach in freezer. Items prepared prior to today were discarded by PIC. 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 veges, pork in RI without date marks. CDI. PIC date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no working thermometer in the facility at the time of inspection. Will be back to check on the thermometer in 10days

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple frozen food stored directly on the floor in the freezer. Needs to be removed

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored directly on prep tables. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED build up in RI units and on shelves. Needs to be cleaned. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at hand sink at from roof. Needs to be repaired.

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 a lot of build up on ceilings. Needs to be cleaned.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drinks stored directly on prep unit. CDI. PIC removed.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. OBSERVED customer in the prep area of the meat market portion of the facility drinking and eating as customer walked around the meat market portion.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBSERVED raw eggs over ready to eat foods in the lowboy. CDI. PIC removed items out of the lowboy. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED items in the flip top unit and in the reach in out of temp. CDI. Items that were prepared today were moved to the walk in cooler and reach in freezer. Items prepared prior to today were discarded by PIC. REPEAT. EHS was unable to get second temps of items that were placed in reach in and walk in.

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 prepared today wrapped in a plastic bag. CDI. PIC moved lettuce into a metal container and placed in walk in cooler

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED flies in the kitchen and in the meat market portion. 6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED back door opened.

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 chicken in a container with cracks on the container and lid. 4-501.11 Maintain equipment in good repair. OBSERVED walk reach in cooler nor the flip top unit not maintaining temperature. REPEAT. VR within 10 days to make sure equipment is functioning properly. Technician was on site during inspection attempting to resolve issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED food debris in the display case in the meat market portion. REPEAT

Additional Temperatures: Beef/display/37, Chorizo/display/38, Chicken/display/39. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-Observed raw pork stored above tomatoes in the walk in cooler. CDI-PIC separated tomatoes from raw pork.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils stored in a bin with food debris inside. Observed the meat cutter with leftover meat residue on the blade. CDI-Items moved to 3 compartment sink to be washed.

REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed shredded chicken and pork holding below 135F in the hot holding case. CDI-Items reheated 165F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed mayo, cut onions, lettuce holding above 41F in the flip top unit. Observed tripa holding above 41F in the walk in cooler. CDI-Items moved to walk in cooler to cool and mayo discarded.

3-501.13 Use approved thawing methods.-Observed chicken thawing in 96F water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed boxes of chicken and a bag of beans stored on the floor in the hallway near the bathroom.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal containers on the dish rack.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in units of flip top. Observed rusted shelving in the tall reach in units.

Repeat. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed dust build up on the walls at the 3 compartment sink. Observed food debris and build up on the storage racks in the tall reach in units. Observed dust and sticky residue on the storage racks above the 3 compartment sink. Cleaning is needed underneath the prep tables in the kitchen. Observed soiled card boards thats in need of replacement. Cleaning is also needed in between the tracks of the meat display.

Reheating Temperatures: Grounf Beef-179F, Chicken Legs-181F, Shredded Beef-189F, Pork-186F Repeat. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed ground beef(118F), chicken legs(128F), shredded beef(126F), and pork(123F) holding below 135F in the hot holding case. CDI-PIC reheated food to 165F and above and place back in display. Also suggested to periodically check the temperatures in the hot holding display case to ensure its holding at the required 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-Observed a bulk of chopped beef and chicken cooling in the walk in cooler covered in large totes. Observed chopped beef cooling in the bottom reach in unit directly after being prep.CDI-Educated PIC about cooling methods and suggested different ways to cool their food down faster.

Repeat. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored on the prep tables during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the display cold holding unit at the meat market. Observed meat residue and food debris in between the tracks and underneath the meat trays.

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 dust build up and discolaration along the walls and floors at the 3 compartment sink. 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 floor damage at the 3 compartment sink and underneath cooking equipment.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp sink with concentration less than 200ppm quat. CDI, sanitizer replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed beef (125F) , pork(128F), whole chicken(132F), and pulled pork(120F) holding less than 135F in the hot holding display. CDI-PIC reheated all items to 165F and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chop onions (43F) and chicken (45F) stored in the bottom reach in unit of the flip top above 41F. CDI-PIC discarded chicken since it was made the night before and placed onions in walk in cooler uncovered.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed a bottle of sanitizer without a label. CDI-Bottle labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed several flies in the kitchen during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored on the prep tables during inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed bowls being used to scoop beans and rice and the handle in direct contact with flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal containers and metal spoons with standing water inside.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit of flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed black residue on the gaskets in the bottom reach in of flip top. Cleaning is needed inside the display case at the meat market and kitchen area. Observed food build up inside and along the tracks of sliding doors.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed frozen raw chicken in plastic bag stored above frozen raw shrimp. Corrected during the inspection (CDI) - Chicken was relocated to bottom shelf. -3pts- REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed dishes under prep line with dried food debris. Corrected during the inspection (CDI) - Dishes were removed and taken to sink to be cleaned. -3pts- REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed beef at 120F in the front line display. CDI - Beef was taken to grill to be reheated. Reheated to 179F. -0pts-

4-501.11 Maintain equipment in good repair. - Observed torn gaskets on reach-in cooler underneath flip top cooler. Needs to be repaired. -0pts-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the tall reach-in cooler. Observed build up in gaskets. Needs to be cleaned. -0pts-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged wall near ice machine. Observed water stained ceiling tile near entrance. Needs to be repaired. -0pts-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered beverage stored on top of tortilla machine and one bottled beverage stored on prep table. CDI- drinks discarded/relocated.

2-301.15 Only wash hands in handwashing sink. -PF Observed PIC wash hands at food prep sink. CDI by instruction; hands washed properly at hand sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked shrimp and cooked fish in the walk in cooler. CDI-items relocated to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some food residue in one of the large mixers. CDI- mixer cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed jalapenos, shredded cheese and shredded lettuce in top of flip top unit near cook line above 45F. CDI- items discarded. Recommend to use time as a public health control for these items. Template procedure form emailed to PIC with inspection report. Observed multiple items in 3 door refrigeration unit holding above 41F. Unable to determine if temperatures were solely due to preparation or if repair of unit is needed. See temperature chart. CDI-All items were relocated or discarded. Return visit will be made to ensure repair of cooler.

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 ham in bottom of flip top unit and tomales in 2 door cooler without dates. Items were prepared yesterday. CDI- items allowed to be date marked with yesterdays date.

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 very large containers of tomales cooling in freezer that likely will not meet cooling parameters due to volume. Recommend to separate volume of tomales into two separate containers to facilitate cooling. Observed cooked chicken cooling on counter 90F upon arrival. CDI by placin in refrigerator to rapidly cool. Observed tightly covered containers of cooked fish and shrimp in walk in cooler. CDI- items vented to facilitate cooling.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed mutliple wet/soiled towels on counter or hangning from handle of stove being used for cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee using towel to dry metal pans. CDI by instruction.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Sink compartments shall be large enough to accommodate immersion of the largest utensil. Observed very large pots in the facility that are unable to fit in 3 compartment sink to be submerged. Verification required to determine proper procedures and/or brushes etc. have been obtained.

6-501.19 Closing Toilet Room Doors - C Door to employee restroom should be self-closing. Repair.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed salsa verde, beans and tomatoes cooling while covered with saran wrap. CDI - explained proper cooling methods. The bag was vented on the beans to facilitate cooling. The salsa verde and tomatoes were removed for cooking in recipes.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the front door propped open upon arrival. CDI - door was closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple flies in the facility. Keeping the doors closed will help prevent this.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit and on the left door of the 3 door reach in cooler; replace gaskets.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee cutting an onion and another employee cutting a lime with bare hands. CDI - stopped and explained the violation; items that were touched were voluntarily discarded.

REPEAT VIOLATION 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a dunnage rack with a box and big pot stored on it in front of the hand sink by the back door. CDI - rack was moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the back door. CDI - paper towels were provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw beef with gloves then with the same gloves touch the meat cooler door and the number pad on the digital scale. CDI - stopped the employee and explained the violation; surfaces were sanitized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed an employee sanitizing plate and utensils in 10 ppm chlorine. CDI - stopped the employee and explained the violation. Sanitizer was remade at 50 ppm and the items previously sanitized were re-sanitized. Observed an employee sanitize the meat scale with just water on the cloth. CDI - explained to the employee that sanitizer is needed to properly clean and sanitize. Employee used the proper concentration on the cloth to clean.

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 rajas (cooked vegetables for pupusas) in the reach in cooler at 50F at 2:00 PM. Employee stated it was placed in the cooler last night at 9 PM. She explained that did an ice bath for a little bit to cool the raja but did not check the temperature before placing it in a container and then covering it and placing it in the reach in cooler to finish cooling. CDI - explained the violation, proper cooling methods and time/temperature requirements. Item was discarded and denatured with bleach.

REPEAT VIOLATION 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked jalepenos, onions and beef bbq holding below 135F in the hot holding case. CDI - items were reheated to at least 165F; see temperature chart. Observed chicarrons holding at 90F in the hot box above the meat case. CDI - item was allowed to be held on TPHC (time as a public health control/time) temporarily. PIC stated he will make sure the item is held at at least 135F in the case from now on.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed lettuce, cheese and pork between 42F and 45F. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F in the next inspection will result in points being deducted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of degreaser unlabeled. CDI - bottles were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed washed cilantro and broth stored on a dunnage rack underneath the hand sink so when people wash their hands the food is splashed on. Also, a dirty fan was blowing on the cilantro to dry it. Explained the violations to the PIC; food was moved to a correct location.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet wiping cloths stored on raw meat cutting boards.

General comment 4-904.11 Kitchenware and Tableware-Preventing Contamination - C - Observed spoons and forks stored with the mouth part sticking up out of the container. CDI - Instructed PIC to store the utensils inverted so that when an employee grabs it, the are grabbing the handle and not the mouth part.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the produce reach in cooler; replace gaskets.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the tracks of the raw meat cases and on the walk in cooler shelves.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a cell phone stored on a cutting board. CDI - phone was removed. **For a re-inspection call: (980) 314-1620

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 employees wash for less than 15 seconds and then turn off the faucet with bare hands. CDI - explained and demonstrated how to wash hands. 2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash hands in the food prep sink. CDI - explained that hand washing is only to be done in the hand sinks.

Repeat violation 5-205.11 Maintain access to handsinks.-Pf - Observed a dunnage rack and a container in front of the handsink by the back door. CDI - items were removed; do not block hand sinks.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above cut onions in the prep unit. CDI - items were rearranged correctly. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw quail stored above raw tilapia in the meat case. CDI -items were rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed several items in the hot hold case holding below 135F; see temperature chart. CDI - PIC placed the items on TPHC for today and will have the unit looked at to make sure it is working correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salsa verde out on a dunnage rack at 56F. CDI - salsa was placed in the reach in cooler with ice to cool.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves; improvement noted since last inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a dunnage rack and large pots blocking the hand sink by the back door. CDI - items were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chorizo stored above vegetables and cole slaw in the reach in cooler. CDI - chorizo was moved to a correct location.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed items in 0 ppm bleach sanitizer in the 3 compartment sink. CDI - sanitizer was remade at 50 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up on the shield in the ice machine. CDI - ice was being drained during the inspection so the unit can be cleaned.

Repeat violation 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of bleach sanitizer too strong and bleaching out the test strip. CDI - bottle was remade at 50 ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of degreaser unlabeled. CDI - PIC discarded the bottle.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and plates stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the tracks of the raw meat cases and the shelves in the reach in coolers.

General comment 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed cleaning needed on the floor by the back hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack raw eggs with gloves on then touch a spatula and a pot. CDI - stopped the employee and explained the violation; employee discarded gloves, washed hands and got new gloves. The spatula and pot were sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken, cooked onions and beef holding below 135F in the hot hold case. CDI - items were reheated to at least 165F; see temperature chart.

Repeat violation 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of bleach sanitizer too strong and bleaching out the test strip. CDI - bottle was remade at 300 ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bucket, a bottle of oven cleaner and a bottle of water unlabeled. CDI - all items were labeled.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of chicken cooling with a lid in the prep unit on the cook line. PIC stated it was just chopped about 20 minutes ago. CDI - Chicken was 57F and was put in a metal container and placed in the freezer to cool. After about 45 mins the chicken was 50F.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the front door open upon arrival for the inspection. CDI - the door was closed. Observed some flies in the facility; keeping the door closed will help prevent them from entering. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed 4 live cockroaches during the inspection. PIC has an invoice from Orkin from yesterday (6/6/2018) stating they came out to treat for roaches. PIC stated Orkin is scheduled to come out again on 6/8/2018 to continue treating the facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open employee drink stored in fridge above restaurant foods. CDI- Drink removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed tomatillas stored above papusas in fridge. CDI- Unwashed produce moved to walk in cooler.

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 2 covered 5 gallon buckets of cooked corn for NCDA permitted tortilla maker at 72 degrees in fridge approx. 1 hr since cooling began. Initially corn allowed to reach room temp in flat pans but then moved to deep buckets before continuing proper cooling methods. Deep covered buckets not likely to cool the food to 45 or below within the next 5 hrs. CDI- Corn moved to shallow tubs and observed at 67 degrees 30 minutes later, cooling at proper rate to properly cool. Facility has improved overall cooling procedure for other foods, points not doubled at this time.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened package of "fud" ham in meat market case date marked for 8 days ago. Observed opened bag of spinach date marked for 8 days ago in meat market walk in cooler. Date mark required foods are allowed 7 day max shelf life. CDI- Out of date foods voluntarily disposed of by PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicharrones in warming box at 90 degrees had been cooked 30 min earlier. Facility has approved TPHC procedure for this food but time was not being marked per TPHC procedure. CDI- Proper time marked on the warming box and the chicharrones to be disposed of within the 4 hr limit since cooking.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer in meat marked above 200 ppm. CDI- Bottle diluted to proper strength.

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 corn for NCDA approved tortilla maker cooling in 5 gallon buckets with lids. CDI- Reviewed proper cooling methods, corn moved to shallow tubs to properly cool.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored along with restaurant items. CDI- Personal food items disposed of by worker.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored above smoked pork chops and raw chicken stored above raw pork in meat market display cooler. CDI- Foods properly arranged by final cook temperature.

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 shrimp soup cooked and cooling in a 3 gallon container for approx. 5.5 hrs at 56 degrees. Observed cooked and cooling corn to be used for NCDA approved tortilla maker at 63 degrees approx. 5 hrs since cooling began. These items not likely to reach 45 or below by required 6 hr total cooling time with current cooling methods. CDI- Shrimp soup placed into a shallow pan and cooled in freezer, observed at 45 degrees 30 minutes later. Corn separated into shallow pans and cooled in freezer. Observed at 45 30 minutes later.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tamales in display hot holding unit at 126-130 degrees. CDI- Tamales voluntarily disposed of by PIC. Facility has a history of problems maintaining foods at proper temperature in this hot hold unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep container of green salsa with a tight lid cooling in salsa fridge at 56 degrees, said to have been prepped 30 minutes earlier. Observed corn and shrimp soup cooling in deep and tighly covered containers. CDI- Reviewed proper cooling methods with PIC and workers, foods properly cooled using proper cooling methods.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored along with restaurant items. CDI- Personal items moved to separate designated area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed plastic bagged cactus stored touching pans of raw beef in display cooler. Observed boxes of raw shell eggs stored above cheeses and tortillas in walk in cooler. Observed raw pork stored above cooked beans in fridge. CDI- Foods arranged by final cook temperature.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat cuber not used today stored dirty with meat debris on blades. (repeat) Be sure all food contact surfaces are cleaned min. every 4 hr of use. CDI- Cuber cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pieces of baked chicken in display warmer at 126 said by PIC to have been hot holding approx. 3 hrs. CDI- Chicken reheated to 165 for proper hot holding. May need to limit time foods are hot held in this warmer as it appears to have difficulty keeping certain foods hot held for extended time based on repeat hot holding violations of this unit.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle of chlorine sanitizer too strong. CDI- Sanitizer diluted to proper strength.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. Only certified food handlers observed onsite.

2-301.15 Only wash hands in handwashing sink.-PF 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed one employee wash gloved hands inside the prep sink and the same employee wash gloved hands a second time at the handsink. CDI by education and redirection to the proper handwashing location.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels for hand drying provided at either restroom handsink. Including the restroom in the dining area marked for employees only. CDI by providing.

3-202.11 Temperature - P,PF Raw eggs shall be received in refrigerated equipment that maintains an ambient air temperature of 45F or less. Observed boxes of shelled eggs the PIC stated were picked up from supplier in a personal car at 54F in boxes. PIC stated he just arrived 35 minutes prior to start of inspection. CDI- Advised PIC to transport in a cooler on ice to maintain in transport at 45F. Eggs were immediately placed into the cooler and rechecked at 50F within 40 mins.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and chicken stored on shelving above cooked soup and cabeza inside the reach in cooler. Observed smoked pork chops stored in the meat market case next to and under raw meat storage. CDI by re-arranging for proper storage. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of flour and maseca. Observed an uncovered pot of adobo sauce left in close proximity to the handsink at arrival. CDI by covering and moving.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris left on the meat cuber. According to the PIC the cuber was cleaned and stored for once a week use. CDI by advising to break down to rewash/rinse/sanitize and store as clean. All other products observed clean.

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 cooked tripe decrease only 11 degrees over 1 hour from 94F-83F. After cooling for 40 minutes prior to arrival. CDI by breaking the product down to cool inside the reach in freezer. See cooling methods. If no intervention made, product may not have met proper cooling time/temp parameters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and ribs with a few pieces slightly below 135F. CDI by reheating both to 190sF.

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 queso frescos, deli meats and smoked pork chops left without date marking. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect dates on salsas stored in the front reach in cooler with incorrect dates. CDI PIC was aware of accurate prep/open dates and all items were date labeled while onsite. No prior violations noted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser left unlabeled. CDI by labeling.

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 tripe cooling while covered inside a large pot inside the walk in cooler not cooling rapidly. CDI-Cooling method was changed to ensure rapid cooling.

3-304.14(B)(1) Hold in-use wiping cloths in sanitizer between uses. Label sanitizer wiping cloth buckets. CDI by labeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor food debris build up on shelving used to store clean utensils over the 3 comp sink and inside the flip top cooler gaskets.

6-301.14 Handwashing Signage - C Observed no hand wash signs in the meat market area or the two rest rooms. CDI (corrected during inspection) 3 hand wash signs provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs over cooked refried beans that were cooling in the 2 door refrigerator. CDI by moving eggs to a lower shelf.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed pan of raw chicken sitting on a trash can used for a table and meat tenderizer sitting on the floor on the meat market side. CDI by placing the pan onto a clean pan before putting marinated chicken in the refrigerator and storing the meat tenderizer off the floor after cleaning the legs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans 129F on the steam table. CDI by reheating to 184 on the stove top.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a 2 inch deep half pan of refried beans covered with plastic cooling in the 2 door refrigerator. CDI by uncovering and suggest using the walk-in cooler for cooling food. Also noted large pot of barbacoa 145F on the burner which was turned off. CDI by turning burner back on and barbacoa was 160F under temperature control.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed large pots that do not fit in the 3 comp sink. Either use pots that fit into the sink or install a bigger sink.