VICTORIA RESTAURANT

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. 1 stack of metal bowls on clean dish shelf were stacked up while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. No trash can with lid in women's restroom. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked peppers measured 100F and were not stored under temperature control. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded peppers. 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 .

3-304.13 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. Tortillas wrapped in linen towel in warmer. Linen must not contact food. 0 pts.

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) Chicharron (10-27) and green salsa (10-26) were held past 7 days from preparation. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded both 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 .

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Establishment has very large pot that doesn’t fit in 3-compartment sink. CDI - Procedure to clean pot in place at 3-compartment sink written during inspection. 0 pts.

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. Tile in mop sink is damaged. Repair/replace tiles. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle touching ice in ice bin. Handles of in-use utensils must not contact food.

4-501.11 Maintain equipment in good repair. Torn gaskets present on upright cooler and sandwich cooler doors. Replace torn gaskets. 0 pts.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Lid is missing on dumpster. Replace dumpster. 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 mop sink. Repair/replace broken tiles. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed beef stored directly on ready to eat food. CDI. PIC removed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer container with chlorine concentration of about 300ppm with no label. CDI. PIC labeled.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED multiple items in RI cooler without covers.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED fruit flies in the kitchen area.

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 cleaning needed in the microbe wave.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored directly on same dish with cooked beef. -CDI- PIC relocated the cooked beef. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer buckets with chemicals stored directly on prep table. CDI. PIC removed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw beef, cooked beef, hot dogs thawing without running water on them. CDI. PIC ran water on them and took the cooked beef to the cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw and ready to eat food stored directly under Hand sink. 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 in the kitchen without hair covers. CDI. Employee wore some.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food stored by customer food. CDI. PIC removed.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf. Observed incomplete employee health policy in the facility and PIC was unaware of. CDI. PIC was educated and given a complete version.

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 wash hands. For less than 20 seconds. CDI. Employee rewashed hands in accordance with the requirement. 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 .

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 chicken stored directly on beef. CDI. PIC changed the storage. 0 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. Observed cleaned dishes stored on dirty surfaces. CDI. PIC. Removed and rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee sanitizing clean dishes for less than 10 seconds and not fully immersing items in chlorine solution. -CDI- EHS educated PIC on sanitizing contact time and PIC educated food employee and employee placed items back in sanitizer solution for at least 10 seconds. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Repeat ***improvement from last time.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken reheated to 130F. CDI. Chicken was reheated to 202

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 lettuce on the prep unit without a date. All other dates were well in place. CDI. PIC date marked. Repeat Significant improvement from last time. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer container with no label. CDI. PIC labeled.

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 a wrist band while working with food. CDI. Employee removed. It.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 20ppm chlorine. CDI. PIC replaced the solution.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using equipment that are not ANSI certified. Needs to be replaced.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash solution uncleaned during dish washing. CDI. PIC changed the solution.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids open on dumpster and recycling bins. Per PIC, it is a shared dumpster area. -0- 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing from one of the dumpsters.

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 tile in disrepair at the back area.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P- Observed food employee sanitizing clean dishes for less than 10 seconds and not fully immersing items in chlorine solution. -CDI- EHS educated PIC on sanitizing contact time and PIC educated food employee and employee placed items back in sanitizer solution for at least 10 seconds. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display unit above 41F. Refer to temperature chart. Observed ambient air of display unit at 44F. -CDI- PIC relocated all TCS items to freezer to rapidly cool as all items were prepared today. PIC lowered temperature of unit and observed ambient air of unit at 39F at end of inspection. **REPEAT** -3- 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-/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 items in prep unit with no date marks. Observed cooked al pastor meat in freezer with no date mark. Per PIC, items in prep unit had been pulled from stand alone RIC and placed in unit. -CDI- EHS educated PIC on date marking items when transferred from one location to the other and cooked items when frozen and PIC properly date marked items. -0- 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 garbanzos cooling in a large pot filled to the top, surrounded by ice and covered with a lid. Observed cut lettuce cooling in large plastic container in RIC, filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids and separated items into smaller containers and placed in freezer to speed up the cooling process. -0- 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. **REPEAT** -1-

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 temperature of dish water at 90F during manual warewashing. -CDI- PIC corrected temperature to above 110F. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and turn off faucet without using a barrier. -CDI- EHS educated PIC on proper handwashing technique and PIC and food employee properly rewashed hands. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed container full of water in handwashing sink. -CDI- PIC removed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over RTE tamales. -CDI- PIC relocated chicken. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed cloth towel on grill touching refried beans that were being cooked. -CDI- PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sour cream, queso fresco, raw beef, housemade salsa verde and horchata above 41F in various places throughout facility. Refer to temperature chart. Per PIC these items had just been prepared or were recently out. -CDI- PIC placed items in freezer to facilitate rapid cooling. -1.5- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed mayonnaise and sour creams in prep units and RICs with no labels. -CDI- PIC labeled items. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed a trash can with no covered lid in all-gender bathroom. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids open on dumpster and recycling bins. Per PIC, it is a shared dumpster area. -0-

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 pork, beef, tacos in RI without dates. CDI. PIC date marked. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. CDI. Employee wore some.

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 in use scoop with handle touching the food. CDI. PIC removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken and beef stored directly in close contact with cooked cooked beef. Also observed opened containers of sauces stored directly under raw beef. CDI. PIC. Removed and changed the storage.

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 spices without a label. CDI.PIC labelled.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed the hose at 3 comp sink stored directly hanging below the sink. Needs to be repaired.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing bulbs in the kitchen hood. Needs to be replaced.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed hot dogs and beacons thawing in prep sink without running water. CDI. PIC ran water on it.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. CDI. Employee wore some. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep tables through out the facility. 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 food stored by customer food. CDI. PIC removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employees not aware of food borne illnesses and also the foodborne chart was not posted anywhere in the facility. CDI. Provided PIC with one.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. CDI. Employee wore some.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked by dishes and food container. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers of food stored under the hand sink. CDI. PIC removed. 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 dishes stored under the hand washing sink. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed damaged RI door at the back. Needs to be repaired. Temperatures are good in the unit.

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. Provided PIC with one.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on spoons and stored directly on cookers. CDI. PIC removed to clean.

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 and spices without a label. CDI.PIC labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed open containers of food stored by electric lines. 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 prepping food in the kitchen without a hair cover. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep tables through out the facility.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed rice, beef, chicken in storage without covers on them. CDI. PIC covered.

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 rice, chicken, beef in RI without date marks. CDI. PIC date marked.

3-501.13 Use approved thawing methods. Observed chicken thawing in the 3 comp sink without running water. CDI. PIC ran water on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soup pot, chicken, stored directly on the floor in the food prep area. 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 prepping food in the kitchen without a hair cover.

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 beans cooling at a rate of 0. Beans placed in smaller batches to cool quickly. 3rd time out of compliance with cooling. Will make a visit to follow up on and review and implement RCP if needed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles of oil and seasonings above the grill without labels.

3-304.13 Linens and Napkins, Use Limitations - C Observed linen wrapping tortillas in the rice cooker. CDI- Linens removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over RTE cabbage, lettuce, cilantro.

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 4 items (rice, rice, cucumber soup mix, papas fritojos mix,) above 41F in the stand up cooler. PIC explained food was made from yesterday. Food was in large containers, some plastic, and with lids on. CDI-PIC voluntarily discarded and EHS explaiend food needs to be in smaller portions, with lids left off to cool properly. PIC does use ice bathes for food and EHS saw procedure, they are cooling too large of portions. REPEAT.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed 2 eggs cooked to order menu items without an asterisk next to it. VR REQUIRED11/6/2020 PIC did not sign due to covid protocols.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of bleach water without label. CDI-PIC labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 4 items (rice, rice, cucumber soup mix, papas fritojos mix,) above 41F in the stand up cooler. PIC explained food was made from yesterday. Food was in large containers, some plastic, and with lids on. CDI-PIC voluntarily discarded and EHS explaiend food needs to be in smaller portions, with lids left off to cool properly. PIC does use ice bathes for food and EHS saw procedure, they are cooling too large of portions.

Repeat Violation, Full Points-3- 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P In reach in unit #2, observed unwashed produce being stored over ready-to-eat foods. CDI-Storage order was rearranged.

General Comment. 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 tamales with no temperature change in 43 minutes. CDI-Tomales were placed inside of reach in freezer.

Repeat Violation-0.5 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 Observed tamales cooling down covered up. CDI-Foods were uncovered.

Verification Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility with no thin probe thermometer.

General Comment. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wet wiping cloths being stored on counter top.

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 utensils used to scoop out dry goods with no handle.

General Comment. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Beside cash register, observed single-use cups being stored with lip surface not covered. Educated PIC to keep cups inside of sleeves to prevent lip surface from becoming contaminated.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon stored on top of hot dogs in the prep unit on the cook line. CDI - items were rearranged correctly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer and a bottle of fabuloso unlabeled. CDI - items were labeled.

General comment 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 green beans cooling while covered in the reach in cooler. CDI - container was uncovered and split into 2 containers to facilitate cooling.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed container of salt unlabeled. CDI - container was labeled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs stored above sauce and other ready to eat items in the reach in cooler. CDI - eggs were placed on the bottom shelf. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a container of limes stored directly on top of shredded lettuce. CDI - saran wrap was placed on the lettuce for protection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cooked peppers stored on the counter at 76F. CDI - PIC voluntarily discarded the item.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 2 buckets of sanitizer at 0 ppm. CDI - buckets were remade at 100 ppm chlorine.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on both doors of the flip top prep unit. Replace gaskets.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on in-use food prep table. CDI by moving beverage to below table.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed beef stored in handwash sink thawing. CDI moved to prep sink under running water.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in 3 compartment sink testing 10 ppm chlorine. CDI by adding bleach and testing at 100ppm.

3-501.13 Use approved thawing methods. observed frozen beef stored in sink without running water.

3-305.11 Food Storage-Preventing Contamination from the Premises - C observed dry food in open bags.

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 on ceiling tiles around hvac vents.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on food prep table next to exposed food. CDI by removing and covering beverages.

2-301.14 When to Wash - P observed employee handle raw chicken with gloves and put on new gloves without first washing hands. CDI by handwash, glove change and PIC educated employee on handwashing and glove changing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed tamales on steam table < 135F. Steam table dial was not turned up. CDI- PIC adjusted dial on steam table and observed tamales at 173F within 30 minutes. Tamales had been in unit for 30 minutes prior to finding under temperature.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf no food thermometer provided during inspection. Verification required within 10 days.

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 several knives stored between equipment and wall.