POLLO CAMPERO #9022

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky residue left on containers stored as clean. Remove all tape residue left by date marking stickers before washing. CDI-containers put in soapy water to soak. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Repeat-Observed covered pans of slaw in walk in cooling too slowly. CDI-pans uncovered 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed high temp dish machine thermometer with dead battery. CDI-battery replaced

5-205.15 Maintain a plumbing system in good repair. Observed 2 broken handsinks that need repair. One at 3-comp sink, 1 near breading station. One hand sink needs mixing valve adjusted, 118F is too hot for handwashing (hand sink near office area).

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed ground near dumpster a little sludgy. Dumpster didn’t appear to have a rust hole. Keep liquid waste spills cleaned up.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Repeat-Observed hand sink without paper towels in drive thru area. CDI-paper towels provided

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticky residue from stickers left on containers stored as clean. Remove all sticky residue. CDI-returned to dish machine For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed 2 different batches of fried chicken with XL chicken breasts not meet 165F FCT. Both times chicken was put back for more cooking, both times not all chicken met 165F. Let rest in warming unit for 5 minutes, one batch all >165F one batch <165F. After 10 minutes chicken just over 165F. Campero’s SOP is to put chicken in warming unit for 5 minutes to rest before checking temps. A solution for ensuring the XL breasts meet FCT of 165F minimum is needed since both batches had extra cooking which is not part of the SOP. CDI-no chicken <165F was served. Verification Required

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 cooling chicken not meeting cooling parameters. Chicken must cool more quickly. CDI-chicken 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed Campero sauce date marked for 15 days. CDI-date mark changed For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken breasted being cooled in bottom of prep top. Prep top units are for maintaining temps, not cooling. Shredded chicken in WIC was covered. CDI-chicken 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels near chicken breading station. CDI-paper towels provided.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed spring mix date marked with prep date of 1/3 and a discard date of 1/10. If the day the package is opened is day 1 then discard date can be no later than 1/9. Program for producing date marking stickers will need to be adjusted. Verification Required For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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 scoops stored in a container with debris in it.

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed hot water at 3-comp sink during active manual cleaning of sheet pans hot water was at 80F. Repair faucet if water temperature cannot produce at least 120F. Verification Required

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed 1 broken water heater (of 3 tankless). Hot water at facility 100F at 1:36PM and 106F at 1:55PM. Hot water not being produced in sufficient capacity. Verification Required

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster leaking sludgy mess onto ground. Replace dumpster with one without holes

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken breasts from last night cooling in WIC >41F. CDI-chicken 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling chicken in covered pan with several layers. CDI-chicken 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed very large chicken breasts come out of pressure fryer at 132F. Smaller pieces >165F. Went over SOP’s which are cook chicken per timer on fryer, let chicken rest for 5 minutes before hot holding. PIC said some of the chicken breasts were larger than what they regularly get. Use thermometer to check final cook temps, particularly oversized pieces. CDI-put back in fryer

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed ring with stone on staff handling food

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service cups and lids not protected at register.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed outdated poster and no employee health policy. Emailed PIC new policy. Verification Required that staff has been trained and signed page 3 For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed several handsinks never reached 100F. Adjust mixing valves 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Provide paper towels at all hand sinks. Sink in area near breader station needs paper towels dispenser with paper towels. Verification Required 6-301.14 Post a handwash sign at each handsink. Repeat-Observed missing hand wash signs.

3-502.11 Obtain a variance for specialized processes.-Pf Observed facility ROP rice and held for 4 days without a variance. Spoke with corporate that no variance had been applied for. Heat sealing must discontinue. CDI-all ROP’ed rice discarded. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no variance approval for ROP’ing rice. PIC has agreed to not use heat sealer for any food. CDI-rice discarded. Note: Company plans are to start getting commercially prepared ROP rice for retherming in March. For more information on how to request a variance please visit: http://meck.co/FoodSafety

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back door and the outdoor storage building that could allow pests to enter. Repairs in process

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 low or missing grout in front of the fryers and dish machine. Repairs in process

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink cups stored above single-service cups near the check out counter.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed a wiping cloth inside of a hand sink. CDI - Item was removed. Observed missing hand wash signs at all hand wash sinks.

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 no label on a large bin of chicken breader.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back door and the outdoor storage building that could allow pests to enter. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the back storage building.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buns stored less than 6” off of the floor near the check out counter. Observed a large build-up of ice on boxes in the walk-in freezer.

4-501.11 Maintain equipment in good repair. Observed a leak in the walk-in freezer compressor that is causing a large build-up of ice.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an ASSE 1001 back flow preventer being cut off by a secondary nozzle at the mop sink. CDI - Water was turned off at the top faucet.

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 low or missing grout in front of the fryers and dish machine.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk-in cooler at 51 degrees with all food products in the 50’s. Observed 52 degree coleslaw in the cold well due to it coming from the walk-in cooler. Manager voluntarily discarded all TCS items in the walk-in cooler, except for the large quantity of raw chicken and products delivered during inspection. Cole slaw from the cold well was voluntarily discarded. Maintenance was called and arrived on site during inspection. Serviceman, Greg was able to add Freon to the rooftop compressor and the fans started blowing 33 degree air.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no labels. CDI - Manager labeled during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back kitchen door that could allow pests to enter.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a walk-in cooler and drive-through cooler not working properly. Observed torn gaskets on the back kitchen reach-in cooler.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trashcan in the women’s bathroom.

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

6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low or missing grout on tiles surrounding the dish machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed several TCS foods in prep unit 2 with no date marking. CDI PIC stated that date marking printer is down and hand wrote date marks on TCS foods -1.5 points 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 .

4-501.11 Maintain equipment in good repair. EHS observed torn gaskets in reach in freezers in front and back of kitchen. PIC stated that they are working on being replaced. -.5 points

6-303.11 Provide required lighting intensity. EHS observed no lighting in WIC. PIC stated that new bulbs have been ordered already. -0 points

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC could not confirm employees are informed of their reporting responsibility. Sign- off sheets are not kept in facility. FDA guidance produced by facility was outdated; did not include Salmonella non-Typhi. CDI- PIC given updated form for use and retention in facility after sign-off. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spatula stored in hand sink on left side of kitchen upon arrival. CDI- sink cleared for hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Found fried and grilled chicken holding below 135.0 F. Time ticket said food had been on lines 30 minutes. CDI- moved to WIC for cooling and use for empanadas. 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: Found raw chicken at portable breading cart above 41.0 F. Found empanadas in reach in above 41.0 F. CDI- moved empanadas to WIC for cooling. Raw chicken discarded by PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen commercials bags of mashed potatoes and beans thawing in prep sink in stagnant water. CDI- items removed from prep sink and placed in thermalizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stored wet. CDI - Items were reorganized to properly dry. Implement pyramid stacking methods to prevent.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Ensure that dumpster doors remain closed to prevent a possible harborage or attraction of pests.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee not wash hands for an for about 5 secs, CDI PIC had employee wash has for 10-15 seconds For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee come in from outside and changed gloves without a hand wash

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed baking racks with leftover food on racks. The racks were in use for baking chicken. CDI, PIC took remaining racks to dish area. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer out at the 3 comp sink while employee was actively washing dishes. was reading 50ppm per manufacture should read 150-400 ppm. CDI PIC made new sanitizer read 200ppm For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer bucket at 50ppm. Manufacture states sanitizer should read between 150-400. CDI PIC made new bucket 200 ppm new reading

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed paper towels stored inside of the hand washing sink upon arrival. CDI- Paper towels were removed during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed pans stored as clean with food debris and labels still attached.. Corrected during the inspection (CDI) - removed to be clean.

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 feta cheese inside of reach in unit at 43F. ;Feta cheese was moved during the inspection to walk in to cool down.

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 breading in a secondary container without a label present. Labeled during the inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle making direct contact with cole slaw. Handle removed from food during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stored wet. CDI - Items were reorganized to properly dry. Implement pyramid stacking methods to prevent.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Ensure that dumpster doors remain closed to prevent a possible harborage or attraction of pests.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please - Observed no one on site at the time of the inspection being a certified food protection manager.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed pans stored as clean with food debris on them. Corrected during the inspection (CDI) - removed to be clean.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans stored wet. CDI - Items were reorganized to properly dry.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal pans, plastic containers, and large bus pans with food debris and greasy film still left attached after previous uses. Metal pans and large bus pans with food debris was moved to 3 comp sink to be washed, rinsed, and sanitized again.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside the kitchen of the facility. Be vigilant in efforts to further control the spread of pests.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Observed dishes left wet stacked during the inspection. Ensure that dishes are stacked properly to allow air flow to full allow dishes to air dry. Food establishment shall implement pyramid stacking method to allow bus pans and plastic containers to fully air dry.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf No thermometer provided to test max/mix for testing hot water solution for sanitizer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open with trash over flowing. 5-501.115 Maintaining Refuse Areas and Enclosure. Remove excess waste stored on the ground. Keep lids and doors closed and remove trash on the ground to prevent attraction of pests.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken recently prepared in the cooling process with tight fitting lids left attached on cart outside of a temperature controlled unit. Chicken was at 135F. CDI- Lids were removed to allow air flow while placing inside of walk in cooler on sheet pans to cool at a faster rate.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service take out trays on shelf above the line stored open-ended. Keep single service tray inverted to prevent possible contamination from spills, splash, or insects landing inside.

4-501.11 Maintain equipment in good repair. Observed torn gasket channels in one of the reach in units. Replace as needed to maintain tight seals.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal pans and large bus pans with food debris still left attached after previous uses. Metal pans and large bus pans with food debris was moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 salads recently prepared in the cooling process with tight fitting lids left attached. Remove lids to allow air flow to cool at a faster rate. Lids were removed during the inspection.

3-304.14 Wiping Cloths, Use Limitations; Observed wet wiping cloths stored inside of chemical sanitizer at a concentration range of 100ppm. ENsure that the concentration range of chemical sanitizer for quaternary ammonium solutions is between 200-400ppm.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open with trash over flowing. 5-501.115 Maintaining Refuse Areas and Enclosure. Remove excess waste stored on the ground. Keep lids and doors closed and remove trash on the ground to prevent attraction of pests.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manage accreditation. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. Have more staff attain ANSI accredited food protection manager certification.

2-301.14 When to Wash - P Ensure that employees are washing their hands in between tasks that will soil their hands. Observed an employees go outside to dry storage and return back to working with foods. Observed another employee wash their hands incorrectly by recontaminating with faucets. Ensure that employees are using a barrier when turning off faucets.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sinks shall be available at all times and used for the sole purpose of handwashing only. Observed hand washing sink blocked with pans and utensils stored inside. Pans and utensils were removed during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with debris and build up from previous uses. Dishes were pulled and moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed fried chicken out on counter under heat lamp at a temperature of 128F. Chicken was removed and discarded during the inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C All in-use utensils shall be stored in clean protected manner. Observed rice scoop handle making direct contact with the rice. Handle removed during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Manager was shown how to effectively air dry dishes by using pyramid stacking method.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service article stored open ended. Single service trays were inverted during the inspection.

5-501.17 Provide a covered waste bin in female restrooms for disposable of feminine hygiene products. No trashcan with lid found in women's bathroom.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. Have more staff attain ANSI food protection manager certifications.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Dish machine only reached final rinse temperature of 152F. Mechanical warewashing equipment must reach a final rinse temperature of at least 160F. VR - Verification required within 10 days that dish machine has been repaired. Use sanitizer to sanitize dishes until machine is repaired. // 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P- 5 metal pans and 1 scoop found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink.

3-401.11 Raw Animal Foods-Cooking - P,PF - 1 piece of fried chicken measured 159F after frying. Raw chicken must be cooked to a minimum internal temperature of 165F for 15 seconds. CDI - Piece refried to 185F. 0 pts.

6-501.111 Controlling Pests - C - 1 live roach found in women's restroom and flies observed in kitchen. Pests shall not be in facility. Contact pest control for potential solutions for flies and roaches.

3-304.12 In-Use Utensils, Between-Use Storage - C - Scoop handle laying in container of rice. In-use utensils shall be stored so the handle is not contacting the food. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Gasket torn on door of upright freezer. Equipment shall be maintained in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Speed rack in walk-in cooler needs to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attached to hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Install a backflow preventer rated for continuous pressure, or the spray attachment must be removed after each use. CDI - Spray gun taken off hose. 0 pts.

5-501.113 Covering Receptacles - C - Dumpster doors opened. Maintain dumpster doors closed when not in use. 0 pts.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed temperature of hot water dish machine peak at 144 F. VR- PIC will contact maintenance to increase water temperaure. Facility has up to ten days to repair unit. Facility will use single-service items until unit is fixed.

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 fried chicken and tossed salad that did not have any change in temperature in 15 and 22 minutes of cooling respectively. CDI- tossed salad was uncovered and placed in walk-in cooler to chill. Fried chicken was placed in an uncovered, shallow pan, and placed in walk-in cooler to chill.

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 fried chicken stored in deep, covered container to cool. Observed tossed salad stored in prep unit that read 52 F. CDI- tossed salad was uncovered and placed in walk-in cooler to chill. Fried chicken was placed in an uncovered, shallow pan, and placed in walk-in cooler to chill.

4-501.11 Maintain equipment in good repair. Observed prep cooler at a temperature of 52 F. PIC will have maintenance evaluate unit. 4-202.11 Food-Contact Surfaces-Cleanability - PF Observed a frying rack that was in bad repair. CDI- PIC discarded item.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a dirty spatula in hand sink near from counter, a sanitizer bucket at hand sink near dish machine, and a fly swatter on hand sink near grill. CDI- All items were removed from hand sinks. Inspector reiterated the importance of hand sinks being used for handwashing only. REPEAT (full points) 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at hand sinks in kitchen area. CDI- Paper towels were provided. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken bites, corn salad, and coleslaw stored above 41 F. Items were brought from cooler this morning at 11 am according to management. CDI- Items were placed in walk-in cooler and allowed to chill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. Observed back door leading to outbuilding was open at times during inspection. Fly fan on door appeared to be working, but not effective.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service items on floor in outbuilding in back of facility. CDI- Items were placed on the shelf.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed heavy condensation driping from a/c vents onto the floor of the dining room. Management will address the issue.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present during the inspection was unable to provide documentation of being certified in a food protection managers course. PIC with certification arrived at the end of the inspection.

2-103.11 (M) Person in Charge-Duties - PF- PIC (asst MGT) was unable to discuss any part of the employee health policy. CDI- EHS discussed all parts of the employee health policy with the PIC. EHS observed a written employee health policy for all new employees to review.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at two hand sinks. One near server station and one near dirty dish area. CDI- PIC provided paper towels.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed slaw 43F at the start of the inspection. 60 min after the first temp taken the slaw was still 43F. Observed pre cooled chicken empanadas 51F at the start of the inspection. 60 min after the first temp the empanadas were still 51F. No cooling occurred. CDI - Items moved to freezer uncovered to quickly cool.

3-502.11 Obtain a Variance for specialized processes.-Pf- Observed vacuum packaging machine near front empanada food prep area. PIC stated machine is not used. CDI- PIC removed item from kitchen.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf- Observed vacuum packaging machine near front empanada food prep area. PIC stated machine is not used. CDI- PIC removed item from kitchen.

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 two large containers of slaw covered in the walk in not meet the proper cooling parameter. Observed chicken empanadas covered and attempting to cool in a reach in cooler not meet the proper cooling parameter. CDI- Items were uncovered/placed in small pans and cooled in the freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee preparing RTE foods with bracelets on the wrists.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed doors open during the inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed debris around waste area.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Upon entry from back door, observed utensils stored inside back handsink. CDI: utensils removed.

Repeat: 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. High temperature dishmachine not sanitizing properly. Observed water temperature only reaching 138F as indicated by dish plate tester. Outside gauge measuring only about 140F. Dishes will be washed, rinsed, and sanitized at 3-comp sink until dishmachine is repaired. Chemical company notified and will make visit shortly. CDI: Thermostat was replaced and temperature now reaching 162F

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 fried chicken and corn salad that were made yesterday not dated inside walk-in cooler. CDI: by properly dating. 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 empanadas inside reach-in cooler front line dated 8/15 that had expired 7 days. CDI: by discard

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of dinner rolls stored on the floor from delivery yesterday in back storage room.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal sheet trays and plastic food containers found wet stacked on back dish shelf.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Much improvement noted on single service cups being stored in sleeves at front area. Points not taken due to drastic improvement.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no quat sanitizer coming out of dispenser properly due to mutiple air bubbles in the hose. Observed sanitizer dispensed at 0ppm. CDI: staff was able to get most of air bubbles out and hose started dispensing quat out at 200ppm. Ecolab was notified and will be out today to check dispenser.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pans of grilled chicken inside hot box ranging from 118F-122F. CDI: product was discarded and fresh batch was made. It was determined that hot box had come unplugged.

Repeat: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at register area overstacked and not protected. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor from a delivery from last night inside back storage room.

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date mark on fried chicken made yesterday that was stored in the walk-in cooler. CDI: date marked properly.

General Comment: 7.202.11 Restriction-Presence and Use - PF. Observed facility using peroxide multi surface cleaner and disinfectant inside red buckets for cleaning food contact surfaces. PIC indicated that Ecolab has approved this cleaner to be used on food contact surfaces. CDI: use discontinued until further information can be obtained on product. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical bottle stored out in dining area. CDI: labeled.

Repeat: 3-501.13 Use approved thawing methods. Observed bags of rice seasoning thawing in standing water inside large trash can. Discussed with PIC proper methods of thawing. | |

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in bucket at 50ppm. CDI: changed and corrected to 200ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor in back of kitchen.

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 knives wedged between tables in kitchen. Observed ice scoop handle stored in ice at front counter.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sheet trays and plastic food containers wet stacked on back shelf.

Repeat: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at register area overstacked and not protected. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service plates stored on the floor inside back storage room.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal jacket stored on soda syrup boxes in back of kitchen.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed baked chicken inside hot box on cook line at 113-123F. It was determined that hot box was accidentally turned off for a short period of time. CDI: chicken was discarded.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed empanadas cooling on sheet trays inside walk-in cooler tightly wrapped and stacked. CDI: empanadas uncovered and allowed to cool properly.

General Comment: 3-501.13 Use approved thawing methods. Observed bags of beans and sauces thawing in standing water inside large trash can.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer inside 2 buckets at front too strong for FCS - exceeded 400ppm. CDI: diluted to proper concentration. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor in kitchen and front register area.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal sheet trays and plastic containers wet stacked on back dish shelf. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed metal pans stored with dried debris on outside edges.

Repeat: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at register area overstacked and not protected. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored on the floor inside back storage room.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on metal rack stored on top of sheet trays at 3-comp sink. CDI: cleaning process started. Improvement has been noted on cleaning of dishes.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed slaw cooling in closed portioned containers. Slaw was being used for a pick up order, prepared and put on counter. CDI: training provided; cooling methods reviewed; slaw was placed on sheet tray with container opened and placed inside walk-in freezer for rapid chill.

Repeat: 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several sanitizer buckets stored on the kitchen floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket of quat sanitizer at 0ppm and another at above 400ppm. CDI: both were dumped and refilled with proper concentration. |

General Comment: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored on top if ice machine. Observed scoop handle in rice on cook line.,

Repeat: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at register area overstacked and not protected exposing lips of cups. Observed spoons at customer self service area with eating surface exposed.

General Comment: 2-301.14 Wash hands after activities that contaminate them. -P. Observed employees not washing hands when returning back into kitchen from back door. CDI: discussion with manager; hands were properly washed.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed plates stored inside handsink behind front counter. CDI: plates removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 50ppm at 3 comp sink. CDI: by correcting to 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple pans, trays, metal racks, and containers stored on shelf and drainboard of 3-comp sink with food debris remaining. CDI: by removing dishes and starting re-cleaning process.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken empanadas cooling while wrapped tightly in reach-in combo cooler/freezer. CDI: by removing and storing in walk-in for rapid cooling.

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 plantains stored on the walk-in freezer floor.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers wearing watches.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets at 50ppm. CDI: by correcting to 200ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed some sanitizer buckets stored on the floor.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed mutiple containers and pans wet stacked on dish shelf.

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed cups at register area overstacked and not protected exposing lips of cups.

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

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 chicken left to cool for empanadas on improper ice bath not cooling at sufficient rate to meet cooling parameters . CDI changed cooling method and proper cooling was achieved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling for empanadas sitting on top of ice bath so chicken in second layer not cooling . CDI moved chicken to sheet pan and took to cooler and proper cooling was achieved. See chart above.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed both gaskets on reach in refrigerator/freezer combo unit in need of replacement.

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

2-301.14 When to Wash - P Observed employee come in to work and donn gloves without washing hands . Repeat violation. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle dirty utensils at dish machine and then handle clean utensils without glove change or handwash. CDI both corrected by demonstration . Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans soiled with food debris stored as clean. CdI took to rewash. Repeat violation.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed larger chicken breast being cooked with legs and thighs and some of the thicker breasts are only reaching 150 degrees. CDI reheated to proper temperature. See chart above. Recommend cooking breasts together and cooking longer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

2-301.14 When to Wash - P Observed employee report to work and donn gloves without washing hands . CDI PIC had employee wash hands.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed one handsink in rear kitchen only reaching 84 degrees. 10 day verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans soiled with food debris stored as clean. CDI took to rewash.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling stacked in pans which were tightly covered . CDI chicken placed on sheet pans and proper cooling rate achieved.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees donn gloves withour first washing hands. CDI through instruction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cleaning equipment in hand sink. CDI- removed

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees handle soiled handles with gloves then return to food perparation without glove change and hand wash. CDIthrough instruction

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed facility cooling cooked rice and beans on cart in kitchen. When asked about cooling procedure, PIC stated it does not change. Cooling tutorial provided. Cooling will take place in walk in cooler or freezer. CDI cooling procedure changed

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed hot foods held covered in low surface area to volume ratio containers, filled completely and previosul cooled cole slaw not re-cooled before packaging.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed facility had dish machine test strips but empty roll of QAC test strips.