CARNITAS GUANAJUATO

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 stored over raw beef in WIC. -CDI- PIC corrected storage order. -0- 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 2 bottles of crema in prep unit above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. EHS educated PIC on maintaining items in bottom of unit or not filling bottles all the way and using smaller bottle. **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed housemade salsas containing TCS ingredients such as cooked tomatillos, tomatoes, and peppers in front of house missing date marks and past date mark. Items past date mark: salsa verde 9/22 (discard 9/28), 2 salsa diablas 9/23 (discard 9/29). Items with no date mark: salsa roja, salsa verde, and pico de gallo. Observed no date marks on tamales in WIC. Observed cooked chicken, housemade salsas, and cooked beef in WIF with no date marks. -CDI- PIC voluntarily discarded items past date mark and properly date marked items that did not have date marks. EHS educated PIC on ensuring to date mark cooked items in WIF. **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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. Per PIC, items were washed. Ensure to remove sticker and wash before use. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on top of lowboy cooler. -CDI- PIC relocated items. **REPEAT** -1-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed rice prepared prior day at 45F. -CDI- PIC voluntarily discarded. -0- 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed different salsas and lettuce in prep unit and WIC above 41F. Refer to temperature chart. Per PIC, items were out for prep. -CDI- PIC placed items in freezer to cool back down. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed tomato salsa, pico de gallo, salsa verde, and individual salsa verdes in prep unit with no date marks. Observed cooked ground beef and chicken in a container together date marked 5/8 (discard 5/14), 2 containers of carnitas date marked 5/8 (discard 5/14) and one container of carnitas with no date mark. -CDI- Per PIC, items in prep unit with no date were prepared 1-2 days prior. -CDI- PIC voluntarily discarded items past date and properly date marked other items. **REPEAT** -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed 1 sanitizer bottle missing a label. -CDI- PIC properly labeled items. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed rice prepared prior day that did not meet cooling parameters. Rice was found cooling in large container densely packed. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 crawling pest on floor and 1 dead pest inside of clean utensil. Recommended increase pest control frequency. -0-

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 bowl being used to scoop dry rice stored inside of rice. Ensure item has a handle and handle is not touching the food. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of replacement due to deep grooves/cuts and no longer being smooth or easily cleanable. Resurface or replace. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottles stored on top of prep table and lowboy. Observed employee phone stored on top of food wrap. **REPEAT** -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided copy and PIC signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no protective covering on tripa, menudo and frijoles in WIC. -CDI- PIC covered items. 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 stored over raw pork in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on maintaining clean and PIC properly cleaned it. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer at 0 ppm at dish machine. **3 DAY VERIFICATION REQUIRED BY 2/23/26** **FACILITY TO USE 3-COMP SINK UNTIL REPAIRS CAN BE MADE** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date marks on shredded lettuce, queso fresco, and mozzarella cheese in prep unit. Observed no date marks on mozzarella cheese, queso fresco, cheese dip, chicken, house made chipotle sauce (contains canned chipotles), house made red sauce (contains heat treated peppers) and al pastor. Observed no date marks on house made green and red salsas and horchata in sauce prep unit in FOH. Per PIC, items were prepared in last 1-2 days. -CDI- 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 .

3-302.12 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 in prep unit missing label. **REPEAT** **OVERALL IMPROVEMENT OBSERVED FROM PRIOR INSPECTION** -1-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container with wet wiping cloths stored on floor. -CDI- PIC relocated items. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use tongs stored on oven handle. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC relocated items. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated PIC on proper drying techniques and items moved back to dishpit to be W/R/S. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of replacement due to deep grooves/cuts and no longer being smooth or easily cleanable. Resurface or replace. -0- 4-501.11 Maintain equipment in good repair. Observed bottom part of smaller WIC close to floor junction starting to come undone/missing pieces/damaged.

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 tops of equipment in need of cleaning, especially beneath hood. Observed heavy dust buildup on vent cover of fly fan at exit door. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed loose handsink at FOH. Tighten/reseal. **REPEAT** **POINTS NOT ESCALATED DUE TO DIFFERENT ITEM** -1-

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 walls in need of cleaning, especially near clean dish storage. Observed ceilings in need of cleaning throughout. Observed dust buildup in and on paper towel dispensers. Clean and increase cleaning frequency to maintain clean. **REPEAT** -0.5- 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 ceiling tile near dish machine coming out of wall, appearing to have some type of water damage. Observed caulk/sealant of ceiling tile falling out of ceiling. Observed door moulding/casing starting to come undone at back door. Repair. 6-501.114 (A) Remove items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed multiple pieces of equipment throughout that are no longer in use. Remove.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over retail items in RIC. Observed employee speaker stored on prep table. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed one unlabeled spray bottles of yellow chemical identified as degreaser by PIC. - CDI - Employee labeled spray bottle appropriately.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various containers of seasonings lacking labels. Label.

5-205.15 Maintain a plumbing system in good repair. - REPEAT - Observed leak at left side cold water faucet at three compartment sink. Repair.

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 walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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 by soaping hands without first wetting hands, scrub for about 10 seconds, turn on faucet, rinse hands, turn off faucet with bare hands, and dry hands with paper towel. - CDI - Education provided. Employee properly washed hands. 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)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple food items lacking covers in storage. Ensure all items are covered while in storage unless actively cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed stickers and sticker residue present on multiple dishes stored as clean. Ensure stickers and sticker residue is removed in its entirety during the cleaning process. - CDI - PIC moved dishes to dish area to be cleaned again. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed salsas, cut tomatoes, and shredded cheese lacking date mark labels in multiple prep units. Per PIC, items were taken from larger containers properly date marked in WIC. Ensure date mark follows item from one container to another. - CDI - PIC properly date marked items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed two unlabeled spray bottles of chemicals identified as degreaser and bleach by PIC. - CDI - PIC labeled spray bottle appropriately.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed two boxes of food stored on the floor of the walk-in freezer. Maintain all food items off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed food handling employees lacking hair restraints. Ensure all food handling employees utilize hair restraints.

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 cardboard lining shelving in dish area. Remove and replace with a cleanable material, such as a plastic liner.

5-205.15 Maintain a plumbing system in good repair. - REPEAT - Observed leak at left side cold water faucet at three compartment sink. Repair. *NOTE: No point deduction due to improvement noted since previous inspection.

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 - Observed employee eating and then don gloves and begin preparing tortilla chips without first washing their hands. - CDI - PIC directed employee to wash hands and change gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed no paper towels stocked at handsink on cook line. - CDI - PIC provided paper towels.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. - Pf - Observed shrimp ceviche, tilapia ceviche, octopus ceviche, and mixed ceviche offered undercooked on menus. Per PIC, these items are not offered undercooked. Provide parasite destruction letters for these items or remove asterisks from menu. - VR - Verification required within 10 days.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of 0ppm at dish machine. - CDI - PIC primed sanitizer. Observed chlorine sanitizer concentrations of 100ppm after dish machine was primed. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of orange chemical identified as degreaser by PIC. - CDI - PIC labeled spray bottle appropriately.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed employees engaged in food prep lacking hair restraints. Ensure all food handling employees utilize hair restraints.

4-501.11 Maintain equipment in good repair. - Observed lowboy near salsa station and prep unit on cook line with ambient temperatures below 41F. No TCS items observed stored in units. Repair. EHS will return within 3 days to ensure units have been repaired.

5-205.15 Maintain a plumbing system in good repair. - Observed leaks at three compartment sink faucet, both prep sink faucets, and handsink on cook line. Repair all leaks.

2-101.11 (A) PIC shall be present during all hours of operation. - PF - No PIC present at beginning of inspection. - CDI - PIC arrived within 10 minutes of EHS arrival.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present lacks food protection manager certification. Other employees if establishment hold CFPM but are not present today. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed ice and red beverage discarded in handsink. Do not discard food or beverages in handsinks. - CDI - Education provided. PIC cleaned sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in multiple refrigeration units throughout establishment. PIC voluntarily discarded all TCS items holding above 41F for more than 4 hours and moved all other TCS items to working refrigeration units. Immediate suspension issued. - VR - Verification required within 3 days to ensure all units have been repaired. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed various food handling employees lacking hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in 0ppm chlorine sanitizer. - CDI - PIC corrected sanitizer concentration to 150ppm chlorine.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed three knives stored between two prep units. Do not store utensils in this area as it is not cleaned and sanitized every 4 hours. - CDI - PIC removed knives and placed at dish machine area to be cleaned.

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 - REPEAT - Observed hot water at 3 compartment sink only reach 101F. Hot water temped 140F at handsink. Increase water temperature at 3 compartment sink to maintain at least 110F. - VR - Verification required within 10 days.

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. - REPEAT - Observed floors and walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

6-301.14 Post a handwash sign at each handsink. - Observed men’s restroom hand sinks lacking required signage. - CDI - PIC posted signs provided by EHS.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed sticker residue and food debris present on multiple dishes stored as clean. - CDI - PIC removed dishes to be cleaned. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed two unlabeled spray bottles of yellow chemical. PIC unable to identify chemical. - CDI - PIC voluntarily discarded contents of spray bottles. EHS reminded PIC to label all chemical spray bottles when prepared.

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. - REPEAT - Observed various working containers lacking labels (sour cream, sugar, mayo, etc.). - CDI - PIC labeled all working containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple employees preparing food while lacking hair restraints.

3-302.15 Wash fruits and vegetables prior to use. - REPEAT - Observed avocados stored in lowboy for service with stickers present. Ensure fruit and vegetables are washed prior to placing in units for service. Remove stickers during the washing process.

5-205.15 Maintain a plumbing system in good repair. - REPEAT - Observed leak at meat prep sink faucet and in piping under vegetable prep sink. Repair leaks.

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. - REPEAT - Observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple containers of food not actively cooling yet lacking covers/lids stored in both the walk-in cooler and walk-in freezer.

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 - REPEAT - Observed two plates of rice temp between 60-62F from cooling overnight in reach-in cooler. - CDI - PIC voluntarily discarded rice. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle of degreaser per PIC. - CDI - PIC labeled spray bottle ‘degreaser.’

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed two tightly wrapped plates of rice not meet required cooling parameters from cooling overnight in RIC. - CDI - PIC voluntarily discarded rice (see violation #20). EHS and PIC discussed ways to improve cooling methods moving forward. 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 two squeeze bottles of condiments lacking labels. - CDI - PIC labeled working containers.

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados stored in lowboy for service with stickers present. Ensure fruit and vegetables are washed prior to placing in units for service. Remove stickers during the washing process.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at meat prep sink faucet. Repair leak.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls throughout facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Dishes observed in hand washing sink at cook line area. Do not store items on hand washing sinks. Maintain hand sinks free for employee hand washing. CDI - PIC removed dishes from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat pad on deli slicer had visible food residue on it. CDI - PIC took pad to dish machine to wash, rinse and sanitize. 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. Rice that began cooling last night still measured 45-46F. CDI - PIC discarded rice. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked peppers, cooked tripe, and beef in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with date if held for longer than 24 hours. CDI - PIC placed prep dates on items. 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 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 Rice was cooled overnight in deep container. Use shallow pans to quickly cool TCS foods. CDI - PIC discarded rice. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead roach observed near back door. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. Repair self-closing device on door. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2 food employees on line were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of bus tubs and salsa bowls stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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 being stored above raw shrimp in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer, strainer, bowls, lids with food debris while being stored as clean. CDI: PIC placed all items to be washed/rinsed/sanitized. 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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 10ppm chlorine. CDI: PIC added more bleach, new concentration is 50ppm.

5-205.15 Maintain a plumbing system in good repair. Observed faucets leaking at the vegetable prep sink and prep sink near grill line. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and bags being stored above food for the facility.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice cold holding above 41F after cooling overnight. CDI, item discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed TCS foods at walk in cooler cold holding above 41F. Observed foods with date mark of 10/31 and 11/1 on foods and an ambient temperature of 47F at walk in cooler. Owner states that the thermostat triggered the circuit breaker yesterday, which probably caused the walk in to malfunction. Technician arrived during inspection to service walk in. CDI, all TCS foods at walk in discarded by PIC. Observed ambient temperature drop to 37F during inspection. EHS advised PIC start temperature log to monitor walk in cooler. Facility to record food temperatures and ambient temperatures at walk in for 2-3 weeks to ensure proper cold holding. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice cooling in covered plate with Saran Wrap. CDI, item discarded by PIC.

Repeat: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head cover. Need head coverings.

Repeat: 4-501.11 Maintain equipment in good repair. Observed salsa prep cooler with warped gasket. Gasket unable to provide a tight seal when prep cooler door is closed. Need repaired.

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 large hole in wall at dry storage room in right corner of kitchen. Need repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with expired certification. Need re-certification.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw pork stored over raw shrimp at walk in freezer. Need reorganized.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with heavy black build up. Need cleaning.

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 TCS foods cold holding above 41F at WIC. Observed ambient temperature of WIC at 42F. PIC states establishment is having difficulties with the cooler since the storms earlier this week. CDI, TCS foods with a temperature of 43F or higher that have been in the cooler for more than 24 hours discarded by PIC. Remaining TCS foods below 43F that have been in the cooler less than 24 hours moved to walk in freezer. Employee was able to repair WIC, ambient temperature dropped to 37F by end of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of peppers store on floor at small walk in cooler. Food shall be stored at least 6 inches above the ground.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covers on employees. Need head hair nets.

4-501.11 Maintain equipment in good repair. Observed torn gasket/seal at salsa prep cooler and burnt out lights at walk in freezer. Need repaired.

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 sticker residue on outside of containers. Need cleaning.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors under dry storage racks. Need 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 water leaking from ceiling above prep cooler. Need 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 no light shields at kitchen near hand wash sink. Need shields.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no covers on foods at reach in cooler. Need lids/cover.

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 pink build up at chute inside reach in cooler. Need cleaning. Verification required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor at kitchen.

Repeat: 4-501.11 Maintain equipment in good repair. Observed ice build up on condenser lines at walk in freezer and fans not working. Observed large puddle of water at walk in freezer door. Observed raw proteins and cooked foods cold holding below 41F. Observed internal temperature at 36F. PIC states there was a power shortage that caused equipment to malfunction. PIC states establishment has technician on the way to repair. Observed fans come back on and blowing out air at 36F at end of inspection. Verification required.

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 soiled interior of microwaves. Need cleaning.

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 soiled floors in back area of kitchen. Need cleaning.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present at start of inspection. PIC walked in at the end.

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 procedures. CDI, PIC educated.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed items stored in uncovered containers. CDI, items covered.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils soiled and stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed no change in temperature for cooling. CDI, item separated into shallow metal pans.

Repeat: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed cut lettuce cooling in packed covered buckets. CDI, lettuce relocated to shallow pans to cool. EHS educated employee on cooling methods. EHS advised employee to monitor temperature during cooling process.

4-501.11 Maintain equipment in good repair. Observed ice build up at walk in freezer. Need cleaning/defrost.

5-205.15 Maintain a plumbing system in good repair. Observed broken toilet at women’s restroom. Need Repaired.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at women’s restroom. Need cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee soil hands and don gloves withou washing hands. CDI, hands washed. 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 briefly scrub and rinse hands. EHS explained correct hand washing procedures to employee. CDI, employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing wiping cloth at front hand wash sink. EHS explained to PIC that hand sinks are for hand washing only.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize. PIC states facility has different staff for washing dishes. Verification required. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration of sanitizer at 0PPM at dish machine. CDI, sanitizer added, concentration at 50PPM.

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 red salsa cooling overnight at 46F. CDI, item discarded by PIC.

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 red salsa cooling in large bucket with lid on. CDI, item discarded by PIC. EHS discussed cooling methods with PIC, including reducing portions when cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed black build up on cutting board. Need replaced/resurfaced.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar hand sink. CDI, soap provided by PIC. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at bar hand sink. CDI, paper towel provided.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters at facility. PIC states owner has letters and will send them via email. Verification required.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers (sticker residue) and utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Observed back door open with magnet screen and air curtain. EHS explained to PIC that flies may still be getting through.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed pots being used that are too large for 3 compartment sink. PIC states pots are used for cooking protein dishes. CDI, larger pots to be removed. EHS and PIC measured out pots that facility has to use that fit at 3 compartment sink.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled ceiling tiles with holes near oven. Observed missing covers for light fixtures near oven and entrance to kitchen Observed soiled ceiling tiles with holes near oven.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed metal bowl stored directly on top of cut potatoes. CDI, bowl removed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers with sticker residue. CDI, items removed for W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked beef cold holding above 41 in walk in cooler. PIC states employees were in the process of cutting meat, then got busy and left beef out for an hour. PIC states employees placed beef back in walk in to cool. PIC states beef was placed back in walk in at 12. Observed 4 hours have passed since then. CDI, voluntary discard by PIC.

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 salsa and pico at front salsa bar. Employee states date is on container used for refill. Observed no dates on container. Employee states salsa was made 2 days ago and kept in walk in cooler. Observed date mark on salsa in walk in cooler. CDI, items dated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine and water mix for sanitizer at 3 comp sink at above 200 ppm. CDI, sanitizer diluted with water, concentration at 100 ppm.

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 whole chickens cooling at slow rate in walk in cooler. Observed whole chicken packed together and cooling in large bus tub. EHS explained to employee that chicken shall cool in shallow pans, in reduced portions. CDI, chicken moved to walk in freezer to cool.

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 bowl with no handle being used to scoop cooked beans. CDI, item removed.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device at mop sink. Verification required.

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 soiled ceiling tiles with holes near oven. Observed missing covers for light fixtures near oven and entrance to kitchen. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed tools and prep units no longer used stored in back room near dish washing area. Need to remove.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tray blocking access to hand wash sin at bar area. Observed clogged hand sink at waiter station. Pieces of cilantro were present. EHS explained to PIC that hand wash sinks shall be for hand washing and not dumping. CDI, hand wash sink unclogged. Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at bar area. EHS explained to PIC that all handwash sinks shall be supplied with soap and paper towels. CDI, paper towels placed at hand wash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty metal containers stored as clean. CDI, containers removed for cleaning. Observed soiled slicer in back prep area. CDI, slicer removed for cleaning.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder statement on menu cut off. Verification Required. EHS will return to verify full reminder statement is present on menu.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed debris in sanitizer containers where cloths are stored.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks with no lids stored on prep counters at the start of the inspection. CDI-The drinks were discarded.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling raw chicken and then begin handling raw fish. CDI-Stopped and instructed employee to wash hands.

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 employee not wearing gloves while cutting lettuce. CDI-The employee stopped, washed hands and donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bowl stored in the hand wash sink. CDI-The bowl was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand wash sink. CDI-Paper towels were brought out to the sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat produce in the walk in cooler. CDI-The eggs were moved to a different location. Observed raw oysters stored above ready to eat foods in the tall reach in cooler. CDI-The oysters were moved to a bottom shelf. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed duct tape that had fallen off of the condensor and into a covered plate of chicken. CDI-The duct tape was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, chopped carrots and red cabbage, and rice cold holding above 41F. CDI-The lettuce and the chopped carrots and cabbage were moved to the walk in cooler for rapid cooling and the rice was properly 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 Observed chicken with two different date labels. CDI-The incorrect date was removed from the product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach in the facility. CDI-The roach was killed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee preparing salsa while the container was stored on the ground. CDI-The salsa container was placed onto shelving. Observed a hair stored in the container of rice. CDI-The rice was discarded.

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 bowl with no handles stored in the container of beans in the walk in cooler. If scoops are to be stored in the food product, it must have a handle and the handle must be kept out of the food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service trays stored on the ground. CDI-The box was placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on both doors of the tall reach in cooler, and to the right door of the salsa flip top cooler. Have replaced. Observed caulking needed to the red doors in the back room. There are holes. Have recaulked. *Rusted shelving has been replaced, not a repeat violation. Zero points taken today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler, and the outside of the stand alone stoves/burners. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed slight leak to the plumbing under the vegetable prep sink. CDI-The manager was able to tighten the plumbing again. This is continuously an issue and a more permanent fix is needed. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above cooked foods in the tall reach in cooler. CDI-The pork was moved to a different location. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered product in the tall reach in cooler and the large walk in cooler. CDI-All items were properly covered. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup on several pans stored on the clean equipment rack. CDI-The pans were brought back to be washed, rinsed, and sanitized. REPEAT. * Points kept the same today due to improvement on violations noted on the last inspection report for this section.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the large walk in cooler. The shelves are no longer easily cleanable and need replacing.

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

5-205.15 Maintain a plumbing system in good repair. Observed the plumbing leaking water at the prep sink next to the dish machine. The owner explained that the plumbing gets pushed on when employees mop the floors. Have repaired. REPEAT. Observed the water input valve leaking water to the spray hose sink at the dish machine. Have repaired.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a whole reach-in with TCS foods with no coverings, including raw chicken, pork , tomatoes, cheese. Items need to be protected to prevent contamination. Also observed uncovered food in the walk-in cooler. CDI-PIC covered items. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed avocado with a sticker still on it sitting on top of lettuce & onions. Bottom of avocado could be soiled. CDI-PIC moved Avocado to its own container.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed bone saw and slicer with old food debris. Items need to be maintained clean. CDI-PIC took to be washed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low temp dish washing machine pulling 10ppm chlorine. Too low for correct sanitizing. PIC is getting ecolab in tomorrow, until then using a 3-comp with chlorine. VR required by 8/2/19. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ice machine had black build-up on the inside panel. Needs a thorough cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roll top by grill station with food maintaining temps above 41F. Ambient air was 40F after 30mins after closing the unit. Strategies were discussed for maintaining temperature. CDI-PIC moved TCS items were moved to cool in the walk-in. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items on prep line with no date mark, all salsa station, shredded & queso cheese, lettuce was incorrectly marked (7/14-was 7/19) CDI-PIC correctly datemarked

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed raw shrimp and fish sitting in undrained water in the two door refrigerator.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spatulas, spoons and scoops hanging-stored clean-against a soiled wall. CDI-PIC took items to be washed.

5-205.15 Maintain a plumbing system in good repair. Observed a prep sink in the back leaking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no lids. 5-501.115 Maintaining Refuse Areas and Enclosures - C Dumpster area is shared, area is rutted out and has an odor with a haborage of pests.

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 walls in need of cleaning. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floor needs to be regrouted.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed walk-in cooler fan guards and vents in the kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on the prep counter where food product is located. CDI-The drink was moved to the bottom shelf.

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 not wearing gloves while chopping lettuce. CDI-The employee stopped, washed hands and donned a clean pair of gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a small cart with salsa stored in front of the hand wash sink in the back area. CDI-The cart was moved out of the way to allow access to the hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the bar hand sink. CDI-Paper towels were brought out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the flip top cooler at the cook line holding above 41F. CDI-All items were moved to the tall reach in cooler. The manager will have the unit repaired or replaced.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken wings stored above raw chorizo and steak in the tall reach in cooler. CDI-The chicken was moved to the bottom shelf. REPEAT. *Huge improvement on storage order of raw food product, points were decreased today.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed active washing occurring at the dish machine with an empty container of chlorine sanitizer. CDI-The container was replaced. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of pork stored on the ground in the walk in freezer. CDI-The box was placed onto the shelf.

4-501.11 Maintain equipment in good repair. Observed a torn gasket to the salsa cooler, and rusted shelves in the tall reach in cooler and the bar reach in cooler. Needs replacing. Observed the metal paneling on the walk in freezer door in need of reattaching. The manager will screw in the paneling back in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the door and gasket of the front salsa reach in cooler. Also observed sticker residue on the pans stored on the clean equipment rack. Have cleaned. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink. CDI-Paper towels were supplied to the hand sink. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a container of raw chicken stored above raw beef in the walk in cooler. CDI-The chicken was moved to the bottom shelf. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of food product uncovered in the walk in cooler. Have covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine with 0ppm of chlorine sanitizer. CDI-A new bottle of sanitizer was brought out and the machine was properly primed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the tall reach in cooler, and the inside of the flip top cooler. Also observed sticker residue on the outsides of the clean equipment Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the cold water faucet at the 3-compartment sink. It appears to need a new washer. Have repaired. REPEAT. *Huge improvement on leaks. The leaks noted on the last inspection has been repaired. Points decreased.

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 not washing their hands for long enough. Also observed another employee turn off the hand sink with clean hands instead of a paper towel. CDI-Stopped and manager instructed proper hand washing to the employees. *After instruction from manager, hand washing was very good.*

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink. CDI-Paper towels were brought out. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw fish and ground beef in the walk in cooler. CDI-The chicken was moved to the bottom shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup on the pans stored on the clean equipment rack. CDI-The pans were sent to the 3-comaprtment sink for proper washing, rinsing, and sanitizing. REPEAT. *Huge improvement on cleaning processes from last inspection. Points were decreased.*

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed rice only cool 20 degrees in 1 hour and 20 minutes. This is not fast enough. CDI- The rice was placed into two portions to facilitate cooling faster.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in a large container. It was too large to facilitate proper cooling methods. CDI-The rice was split into two containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the walk in cooler, the tall reach in cooler, the flip top cooler, and to the shelves holding the clean equipment. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the vegetable prep sink plumbing and faucet handle. Have repaired. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed underneath the beer shelves in the beer storage room. Have cleaned. REPEAT. *Huge improvement on cleaning of the floors and walls. Keep up the good work. No Points.*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and cell phone being stored on prep counters upon entering the kitchen. CDI-The items were removed.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an employee eating food while prepping tortillas. CDI-Explained that eating food while preparing product is not acceptable. The employee properly washed their hands after finishing their food in the office.

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 not wearing gloves while handling ready to eat tortillas. CDI-Stopped the employee and instructed to wash their hands and don clean gloves. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink. CDI-Paper towels were brought to the sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above vegetables in the walk in cooler. CDI-The container of vegetables were moved to another location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers and bowls with food buildup stored on the clean equipment rack. Also observed buildup on the meat slicer and the table saw. CDI-The items were all properly cleaned and sanitized. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several containers of product with no date labels in the tall reach in cooler next to the fryers. CDI-All items were properly back dated. 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 ham, sauces, and hot dogs with dates past their time/temperature requirements. The hotdogs were incorrectly dated. CDI-the ham and sauces were discarded. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live insect crawling on the wall next to the hand washing sink. CDI-The insect was killed and the manager stated they are having a pest control company come out this week for spraying.

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 a bowl with no handles being stored in the chicken seasoning. CDI-The bowl was removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the walk in cooler, the flip top coolers, and to the dry storage shelves. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the plumbing (slightly loose) and faucet of the vegetable prep sink. Have repaired. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the walls of the facility, especially behind the rotisserie oven. Have cleaned.

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 employee handle raw green peppers, to be used at a later date, with bare hands. CDI hands washed and gloves donned.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chick peas, shredded pork, tripa, and ground beef uncovered in walk in, reach in, and freezer. CDI items covered. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to touch hair and continue preparing tortillas. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic and metal dishes stacked with sticker debris left on container, mallet, mixer, and slicer soiled with debris. CDI items moved and broken down for cleaning. Slicer and mixer not use suggest cleaning and storing or getting out of establishment. Repeat. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink debris. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in dish sink, sanitizer bottle, and dish machine below 50ppm. CDI items corrected to reach above 50 ppm. (

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 chicken nuggets without date it was pulled from freezer, ham with date from 12/20, and baked beans from 12/28. CDI items discarded and dated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle above 200ppm. CDI bottle diluted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets, microwave, racks in walk in cooler, racks and bins used to store utensils. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed leaking at the pipe under the bar 3 comp sink. Observed a loose faucet handle at the women's restroom handsink. Repeat.

6-303.11 Intensity-Lighting - C Continue efforts to provide additional lighting at the bar reach in cooler at 20 foot candles. Repeat.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several items below 45F inside the walk in cooler, walk in freezer and reach in cooler left uncovered. CDI by covering.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue from date marking labels left on the outsides of the plastic food containers while stacked together. CDI by removing to remove the sticker residue and re-wash. Observed food debris left on the deli slicer. CDI- PIC stated the slicer is no longer in use. Advised to clean and cover for storage.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one missing air thermometer in the wait station flip top cooler. CDI by providing a spare.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee on the cook line preparing food without a hair restraint.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board on the cook line flip top cooler with gouges. 4-501.11 Maintain equipment in good repair. Observed rusty shelving inside refrigeration units and under prep tables. (B) Observed torn gaskets on refrigeration units.

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

5-205.15 Maintain a plumbing system in good repair. Observed leaking at the pipe under the bar 3 comp sink. Observed a loose faucet handle at the womens restroom handsink.

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 blown out lights inside the cook line hood system. Some areas of caulking still needed where units meet the wall and at corners of 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 splatters on the walls and build up on the floor behind the cookline.

6-303.11 Intensity-Lighting - C Continue efforts to provide additional lighting at the bar and the bar reach in cooler at 20 foot candles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Provide a designated area for employee personal food items. Observed employee personal food on upper shelving of the reach in cooler with customer food products.