LA GUATEMALTECA BAKERY & RESTAURANT

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee water bottle observed on prep sink beside dough. Store employee drinks separately.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on doors of sandwich cooler. 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. Raw chicken stored on shelf above raw beef in upright cooler. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer at 3-compartment sink measured less than 50 ppm chlorine. Chlorine sanitizer must be 50-200 ppm. CDI - PIC added bleach to solution and it measured 100 ppm. 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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large container of salsa measured 55F in walk-in cooler. PIC stated it was prepared last night. Use shallow pans or ice bath and frequent stirring to cool large batches of TCS foods after cooking. CDI - PIC educated on cooling methods and discarded the salsa. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Salsa was cooled overnight in large container and still measured 55F after cooling all night. Use shallow pans or ice bath and frequent stirring to cool TCS foods after cooking. CDI - PIC educated on cooling methods and discarded the salsa. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 100F at 3-compartment sink. VR - Verification required within 10 days that hot water is repaired. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of cooked potatoes and cooked yucca both measured 45F in bottom of sandwich cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved items to freezer to quickly cool. Improvement from last inspection so 0 points taken. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) Packages of ham and bologna in sandwich cooler bottom were missing prep date labels. TCS RTE foods must be labeled with prep date. CDI - PIC stated they were opened yesterday so she placed prep date labels on them. Improvement from last inspection so kept at half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 95F at 3-compartment sink. Provide at least 120F hot water. VR - Verification required within 10 days that hot water has been repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beans in hot holding measured 120F. TCS food in hot holding shall measure at least 135F. CDI - PIC reheated beans to above 170F on stove top. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several foods in walk-in cooler measured 43-44F. Cooked potatoes in bottom of sandwich cooler measured 48F. TCS foods in cold holding shall measure 41F or less. PIC stated that walk-in cooler door was propped open 1 hour ago causing foods to rise above 41F. Cooler air temperature was 38F. CDI - Potatoes from sandwich cooler were discarded, and TCS foods that were 43-44F in walk-in cooler were placed in freezer to cool down quickly. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 3 cooked foods in walk-in cooler were missing prep date labels. Barbacoa in upright cooler was labeled as being prepared on 7-22. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - Barbacoa discarded and items that were missing prep date labels were labeled by PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Gaskets on sandwich cooler doors were torn. Replace torn gaskets. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken taquitos, cooked chicken and cooked bbq pork prepped yesterday in the reach in cooler above 41F. CDI PIC voluntarily discarded. 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 bucket of prepped chicken directly on the floor in the WIF. CDI pic removed chicken from WIF.

4-501.11 Maintain equipment in good repair. Observed 2 door reach in cooler not holding tcs foods at 41F or below. The ambient air is 47F. PIC stated that she has requested service for the unit. Facility will not use until it is repaired. They will use WIC, WIF, and lowboy cooler until the unit is repaired.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes above washed bell peppers in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of prepped chicken breast in the reach in cooler above 41F. PIC stated that it was prepped about 30 minutes ago. CDI PIC put chicken in the WIC to cool down. 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 .

3-304.12 (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 facility using a bowl as a scooper in the tortilla mix.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncooked eggs above RTE foods in the prep top. Also observed raw fish above cooked foods in the reach in cooler. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed bananas above RTE foods in the reach in. CDI PIC moved bananas to the WIC. 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 shredder and strainer stored as clean with food debris on them. CDI PIC moved to 3 comp sink For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed bowl of rice that was cooked at 7 am at 74F in lowboy cooler. CDI PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and refried beans being held below 135F in steam table. CDI PIC reheated to 165F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 bottles of chemical cleaner under table with spices and seasonings. CDI PIC moved bottles to chemical storage.

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 pan of cut lettuce cooling in the prep top. PIC stated that it was cut this morning and put directly into the prep top. CDI PIC moved lettuce to WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at 3 comp sink with deep grooves and black discoloration.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed employee actively washing dishes in wash water that had a large amount of debris and the water was badly discolored. CDI PIC had employee empty wash sink and start with fresh water. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee actively washing dishes and not rinsing prior to sanitizing. EHS educated PIC and employee set up wash, rinse, and sanitize compartments.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking from a water bottle over prep table in kitchen. CDI EHS educated PIC and employee moved to front.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloth in back handwashing sink. 6-301.14 Post a handwash sign at each handsink. Observed no sign at handwashing sink in both restrooms. CDI EHS provided signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in prep top above 41F. See temperature chart. Observed chicken and pork in reach in above 41F. PIC stated that prep top was filled this morning. CDI PIC voluntarily discarded chicken and pork and put items from prep top in the WIC to cool down. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rice and cooked chicken with expired date mark. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef and whole chickens being thawed in large pot of standing water. EHS educated PIC on approved thawing methods. CDI PIC put beef in prep sink with running cold water and put chicken in the WIC.

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 container of salt on prep table not labeled. CDI PIC labeled container

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys hanging over prep sink. CDI employee moved keys.

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 salsa and soup cooling at a rate of 0. CDI- Items placed in the blast chiller and began cooling. Salsa cooling at 50 and soup cooling at 47. See temp chart. EHS explained the cooling process to Managers and PIC. EHS sent over risk control plan and explained how to fill it out. Temp logs need to be created to track cooling and cold holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tamales in a large pot stored on shelf overnight. CDI- Tamales discarded. Observed rice in tall reach in holding above 41F in tall reach in 1. CDI- Items discarded. EHS will assist facility in completing a risk control plan. EHS explained cooling and cold holding parameters to manager. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pot of tamales sitting out near walk in cooler. Observed tamales cooling in a large container. CDI- Portioned For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed take out bag used to store cooked rice.CDI- Item discarded.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several containers stored outside restaurant doors. Remove

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility with several food violations (storage order, cold holding and cooling). Facility also had issues with cooling methods, cross contamination, washing dishes and cleaning. Employees do not take temperatures throughout the day to ensure temperatures are within range. EHS discussed all concepts with PICs. EHS addressed and reiterated all issues/ violations with PICs. EHS will come back for compliant visit to ensure PICs have what they need to obtain food safety and food safety concepts. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 unpackaged raw chicken stored above raw beef in the tall reach in freezer. CDI- Chicken placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken and beef soups cooling at a rate of 0. CDI- Soups placed in the tall reach in freezer for cooling. Soups were made yesterday and taken out to portion some into the hot wells. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, sausages, chicken, pork, ground pork, tomato sauce in the tall reach in holding above 41F. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large batches of tamales being cooled. CDI- Items portioned. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bins ofraw chicken and pork thawing without running water or under refrigeration. CDI- Water ran on items.

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 bins of flour and sugar without labels. CDI- Items labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw meat thawing at the 3 comp sink. Dishes were being washed at the 3 comp sink also. CDI- EHS advised PIC to only complete 1 task at the 3 comp at a time to reduce contamination. Either wash dishes OR thaw meat. Facility cannot safely and effectively do both. Meat removed.

4-501.11 Maintain equipment in good repair. Observed tall reach in holding above 41F. Tall reach in was at 50F. Observed blast chiller not working. PIC plugged in blast chiller. PIC did not know how to use blast chiller. Blast chiller is required per permit conditions.

4-603.16 Rinsing Procedures (C) Observed dishes not rinsed after washing. CDI- Dishes taken back for washing, rinsing and sanitizing. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed raw meat and dishes in the 3 comp sink.

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 tall reach in cooler and freezers in need of cleaning. Tall reach in freezer was soiled with raw meat juices at the bottom. Observed prep top in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage in bakery area near entrance to main kitchen area. Observed wall damage near hot wells. Observed low grout near handwashing sink. 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 in need of cleaning.

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

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 beef and pork stored directly above cooked chicken. CDI. PIC changed the storage. 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 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 pork, chicken, beef cold holding in RI at temperatures above 41f. CDI. PIC voluntarily discarded. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken, yuka, corn, cabbage, and other foods with no dates. PIC stated food was prepared over the last couple of days. CDI - Food was date marked. REPEAT.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork and chicken thawing in the 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 with food without a hair cover.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed PIC adding new equipment without contacting regulatory authorities. CDI. PIC contacted code enforcement for a visit Will be back in 30days to check on the status of the equipment A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened containers of food from previous day without covers. CDI. PIC covered. 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 pork, chicken, cold holding in RI at temperatures above 41f. CDI. PIC voluntarily discarded. 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 build up on floors and and needs to be cleaned. Repeat

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 no certified food protection manager in the facility at the time of inspection. Needs to be certified.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed carts blocking hand sink. CDI. PIC removed. Repeat.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened containers of food from previous day without covers. CDI. PIC covered. 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 fish over ready to eat chicken and other foods. CDI - Storage order was rearranged. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed lettuce in reach in sitting on shelf in no container. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken, sauce, tomatoes, lettuce, chicken and other foods with no dates. PIC stated food was prepared over the last couple of days. CDI - Food was date marked. REPEAT.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork thawing in the prep 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 oil stored directly on the floor.

4-903.11(A)(C) Store single-use and single-service articles 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 single use cups stored directly on the floor. CDI. PIC removed.

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 build up on hood and and needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored over prep table. CDI. PIC removed.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands for 3 seconds without soap and no paper towel use. CDI. PIC rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed carts blocking hand sink. CDI. PIC removed. 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 beef, chicken, cabbage, lettuce, cold holding in RI and prep unit at temperatures above 41f. CDI. PIC voluntarily discarded. Repeat. ****Improvement from last time.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up in micro wave. CDI. PIC washed the unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored over prep table. CDI. PIC removed.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened containers of food from previous day without covers. CDI. PIC covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beef, chicken, pork, lettuce, tomatoes, rice, veges cold holding in RI and prep unit at temperatures above 41f. CDI. PIC voluntarily discarded. Unit placed out of service and will be back Monday in two days to check on the unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 tomatoes, cabbage and lettuce cooling in the prep unit. CDI. PIC removed to the cooler.

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

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

4-502.11(A) Maintain utensils in good repair. Observed prep unit and RI unable to hold food at 41f and below. Needs to be fixed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors and and needs to be cleaned.

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 fish over ready to eat chicken and other foods. CDI - Storage order was rearranged. REPEAT. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed lettuce in reach in sitting on shelf in no container. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 beans and soup in reach in in large deep bucket containers. Beans were 52 - 53F. Beans were cooling in reach in overnight. Observed rice cooling in reach in under flip top overnight at 62F. CDI - PIC stated beans are placed in blast chiller before going into the reach in. EHS suggested cooling in smaller containers to get thick beans to temperature. Beans and rice were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed tomatoes, lettuce, chicken and other foods with no dates. PIC stated food was prepared over the last couple of days. CDI - Food was date marked. REPEAT.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: 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 foods such as beans being cooled in large bucket containers. PIC stated food is blast chilled and then goes into reach in. CDI - Food was voluntarily discarded. EHS discussed proper cooling technique with PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bag of cabbage and bananas on the floor.

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 edging on half wall next to 3-comp sink missing edging.

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 no certified food protection manager in the facility at the time of inspection. Needs to be certified.

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 stored directly above veges and fish in the RI freezer. CDI. PIC removed and changed the storage. REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in the two RI. CDI. PIC covered. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Rice, veges, slaw, Yucca in RI cold holding at temperatures above 41F. PIC voluntarily discarded. 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed yucca, rice, veges in RI without dates CDI. PIC voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing without running water. CDI. PIC ran water on it.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened during inspection. CDI. PIC closed the door.

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 build up on the floors in the kitchen. Needs to be cleaned. REPEAT.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed beef, chicken, salsa, slaw in RI without covers. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed chicken comingled with beef, stored above beef in RI freezer. CDI. PIC changed the storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork, chicken, slaw, salsa in RI cold holding at temperatures above 41F. PIC voluntarily discarded. Will be back in the 10days to check on the unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed eggs, containers of fruit filling on the floor in the back of the facility. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on prep surfaces. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed RI unable to hold food at right temperatures.

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 build up on the ceiling in the kitchen. Needs to be cleaned.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees were unaware of the employee health policy and did not have a paper copy. EHS provided a poster in Spanish and went over the policy with PIC and what to discuss with employees. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw holding in prep top at 52 F and rice holding in reach in at 55 F. CDI - Slaw was separated into two containers and moved to cool quickly in freezer. Rice was voluntarily discarded. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility did not have a thin probe thermometer. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of fruit filling on the floor in the back of the facility. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths sitting on prep surfaces. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed bowls stacked wet near order window. REPEAT.

4-502.13 Single-use and single-service articles may not be reused. Observed plastic single use spoon being used as a scoop in rice.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in below prep top.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed bread racks blocking the handsink at the beginning of inspection. CDI-Racks removed away from the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed tomatoes, cut onions, and lettuce all above 41F in the flip top unit. Observed chicken in the tall reach in unit holding above 41F.CDI-PIC moved items to reach in freezer uncovered.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed flour, cooking oil, and containers of cake fillings stored on the floor during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored under the grill. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.- At the beginning of inspection, observed sanitizer buckets stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed plastic containers stacked wet with standing water inside. Observed the food processor stored on the dish rack with standing water inside.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed plastic forks and spoons stored in a soiled bin uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed in between the gaskets of flip top.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed heavy build up of oil accumulating on the grease hoods.

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 2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash their hands at the 3 compartment sink with gloves on. Stop employee and explained the violation. Employee took off gloves and rewashed hands. CDI

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-Observed raw marinated chicken stored next to cut cabbage in the tall reach in unit. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Obsevered raw beef, chicken, cut cabbage, and soups all in the tall reach in unit unprotected. CDI-PIC covered items and removed the cut cabbage from raw chicken.

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 cut cabbage and lettuce cooling in the flip top unit after being prep. Observed rice cooked this morning at 9, per PIC, cooling tightly covered in the bottom reach in unit of flip top. CDI-PIC moved items from flip top and moved them to tall reach in freezer to cool rapidly. Repeat.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed utensils used for baking stored in a bucket with food debris and grime inside.CDI-Moved to 3 comp to be rewash.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P-Observed chicken cooling at room temperature. PIC states it was cooked this morning around 9am. CDI-Voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cheese(44F), onions(43F), beef(43F), and chicken(43F) stored in the flip top and tall reach in holding above 41F.CDI -VR will return in 10 days to ensure equipment could hold temperature below 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed chicken sitting out at room temperature. Observed employee cutting lettuce and cabbage and storing it in the flip top for use. And tomatoes tightly covered in the bottom reach in after being cut. CDI-Explained cooling methods to PIC. Chicken discarded and lettuce/cabbage and tomatoes moved to tall reach in freezer to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed flout and sugar open on the floor in the kitchen.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed several wiping cloths stored on the flip top cutting board and prep tables.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the gaskets of flip top and tall reach ins. Cleaning is also needed outside of the bins holding flour and sugar.

4-702.11 Before Use After Cleaning - P Observed employees washing dishes and sanitizing solution reading 0ppm. CDI- PIC added chlorine to sanitize.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pots of soups cooling on countertop. CDI- PIC placed in cooler to cool.

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

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee eating food then proceed to put on gloves without first washing her hands. CDI- employee washed her hands. 2-301.15 Only wash hands in handwashing sink.-PF Observed an employee attempt to wash her hands at the 3 compartment sink. CDI- employee washed her hands at the hand sink.

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 cole slaw mixture change in temperature from 65F at 11:30AM to 69F by 12:15PM. CDI- food was split into 3 containers and ice was added to food where it dropped to 43F by 12:30PM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales, soup, and rice being stored at room temperature while they were below 135F. CDI- tamales were placed back onto stove top and rice was transferred to a cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in 2, 2-door reach in coolers cold holding above 41F (see chart). Verification required to ensure compliance.

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 facility attempting to cool a high volume bucket (~5 gallons) of cole slaw in a reach in cooler. CDI- product was transferred to 3 containers and ice was added to each container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed plastic bakery item food tubs stored on the floor in the hallway that leads to the restrooms.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present during the inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee crack a raw shell egg with gloves, then use the same gloves to touch cheese in the prep top. CDI - explained violation to the PIC and the PIC translated to the employee. The cheese was discarded and the employee discarded gloves and washed hands.

Repeat violation 3-501.13 Use approved thawing methods. - Observed a container of rice and a container of vegetables thawing on the counter. CDI - Explained proper thawing the methods; items were placed in the reach in cooler to thaw.

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 a container of salt unlabeled. CDI - container was labeled.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the left door of the produce reach in and a split gasket on the right door of the meat reach in cooler; replace gaskets.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the bottom of the reach in freezer.

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed an employee crack raw shell eggs with bare hands then put on clean gloves. CDI - stopped the employee and the PIC translated to the employee that after cracking raw eggs, hands need to be washed then new gloves can be put on. Employee washed hands and got new gloves.

3-501.13 Use approved thawing methods. - Observed chicken thawing on the counter. CDI - explained proper thawing methods; chicken was moved to the reach in cooler to thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bags of lettuce, cilantro and bananas stored on the floor. CDI - items were removed from the floor. 3-305.14 Food Preparation - C - Observed chicken being prepped on a cutting board on the dirty dish side of the 3 compartment sink. CDI - explained that food prep is not to be done on the 3 compartment sink; the sink is only for washing dishes. Chicken was removed.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the meat and vegetable reach in coolers. Replace gaskets. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a broken wooden spoon on the drying rack; discontinue use.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomatoes, lettuce and cole slaw above 45F in the prep top. CDI - items were placed in the reach in cooler to cool; see temperature chart.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several fruit flies in the facility.

4-501.11 Maintain equipment in good repair. - Observed a prep unit with an ambient air temperature of 62F. All TCS items were removed until the unit can be repaired. Verification required 8/18/2018.

General comment 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - No certified food protection manager onsite; facility has until 4/26/2018 to get certification or points will be taken on the next inspections. PIC stated 3 people are signed up to take the test this month.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's water bottle stored above the prep sink. CDI - bottle was discarded.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage stored on top of pineapples and raw chorizo stored above peppers in the reach in cooler. CDI - items were rearranged correctly. 3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed raw chicken stored above raw steak in the reach in cooler. CDI - items were rearranged correctly. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored with washed produce in the reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shell eggs on the counter at 64F, lettuce in the prep top at 49F, cole slaw in the prep top at 47F, raw beef on the counter at 64F and raw fish on the counter at 67F. CDI - beef, fish, and eggs were placed in the freezer and cooler to cool. The lettuce and cole slaw were placed in an ice bath to cool; see temperature chart.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes in 94F water. CDI - more hot water was added. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility has QUAT tablets but only has chlorine test strips. Provide QUAT test strips for QUAT sanitizer; verification required 4/26/2018

2-102.12 PIC (person in charge) shall demonstrate knowledge by being a certified food protection manager (CFPM). Observed no CFPM on site. Servsafe certification is an example and facility has until 4-28-17 for compliance or 2 points will be deducted off inspections after that date.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored above heads of cabbage in fridge unit. CDI- Chicken stored on bottom shelf away from cabbage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed tamales made of meat cooling in blast chiller at 72 degrees approx. 2 hrs since cooling began. Pan of tamales was too deep and stacked too high to quickly cool the foods. CDI- Tamales moved to shallow pans and moved to fridge unit to help speed cooling process, observed 58 degrees 30 min. later cooling at proper rate to be proper cooled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large pot of tamales that had been removed from stove and was not properly hot held at 115 degrees, PIC said had been removed from stove approx. 1 hr ago. CDI- Tamales reheated on stove above 165 for hot holding on stove at 135 or more.

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 in too deep of an amount to proper cool. CDI- Tamales moved to shallow pans to continue proper cooling see violation 8.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of Masa stored on floor in bakery dry good storage area. CDI- Bag stored off the floor.

2-102.12 PIC (person in charge) shall demonstrate knowledge by being a certified food protection manager (CFPM). Observed no CFPM on site. Servsafe certification is an example and facility has until 4-28-17 for compliance or 2 points will be deducted off inspections after that date.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer, chloro at the 3 compartment sink below 50ppm. CDI by putting 2 capfuls of bleach, chloro in the sink. Reviewed washing, rinsing and sanitizing for 2 minutes. Use the test strips to make sure sanitizer, chloro is 50-100 ppm. White paper strip will turn purple.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed refried beans 104F and pork 107F not being rapidly cooled in the blast chiller. CDI (corrected during inspection) by placing 2 bags of beans in the blast chiller. Pork was ground up for pupusas and then it will be cooled in the blast chiller. VR (verification required) Facility did not have the instructions for the blast chiller and they need to keep it on during the day when they need to cool food after it has been cooked. Demonstration of using the blast chiller and the cooling process needs to be reviewed. Get the instruction manual for the Traulsen Smart Chill, blast chiller. **This is a permit violation for approved cooling method.**

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice in milk, arroz en leche, 71F on the counter, lettuce 46F in the top of the prep cooler and a case of eggs on the dry storage shelf. CDI by putting rice in milk and the eggs in the refrigerator. If facility wants to serve the milk hot or warm, take it out of the refrigearator and heat it up in the microwave when a customer orders it. Otherwise it needs to be kept hot, at least 135F. The prep cooler thermostat was turned down and air temperature was 41F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Obserevd closed bins of baked items on the floor in the front area and with containers of creme fillings on the floor in the back