SALSARITAS FRESH MEXICAN GRILL

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in male restroom. CDI - Paper towels were provided. -0 points-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed packages of raw chicken thawing completely submerged under running water with a temperature of 88F. CDI - Thawing chicken was moved to walk in cooler to continue thawing under refrigeration. Approved thawing methods include, thawing under refrigeration, thawing completely submerged under running water with a temperature of 70F or less, or thawing as part of the cooking process. -0.5 points-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stacked plastic containers on drying rack that were not positioned for self draining (wet stacked). CDI - Containers were repositioned so that items could air dry. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed Styrofoam food containers at nacho station stored open and upright. CDI - PIC turned food containers over to protect against contamination. -0 points-

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 bin of sugar stored without label on shelving. -0 points-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping clothes stored in sanitizer bucket without being completely submerged in sanitizer. -0 points-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on portion of ice machine that is not frequently washed, rinsed, and sanitized. PIC has been advised to hold ice scoop inside ice machine or in secondary container. -0.5 points-

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink near steam table with water temperatures ranging from 92F to 98F. All other handwashing sinks had running water with a temperature in excess of 100F. Water from three compartment sink was temped at 120F. -0 points-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed package of raw beef thawing in prep sink under running water with a temperature of 68F. CDI - Package of raw beef was moved to plastic bus and completely submerged under running water. -0.5 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced chicken, queso, and brown rice in hot box hot holding at temperatures between 129F and 132F. All other TCS foods in hot box were 135F or above. CDI - Items were placed in hot box prior to lunch service and were used during lunch service. PIC stated that all cooked meats are used within a 4 hour time frame for quality purposes with rice held for longer. CDI - Items were placed on TPHC and used during inspection. PIC has been advised to conduct frequent temperature checks of TCS foods, cold holding equipment, and hot holding equipment. -1.5 points- 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 box and loose cans of chafing fuel stored on shelving along with single use food containers in storage area. CDI - PIC moved chafing fuel to bottom shelf away from single use service items. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer at 50ppm in 3 comp. CDI..Sanitizer was remade, Air in line of sanitizer dispenser. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food debris.. CDI..Pans were moved to 3 comp to w/r/s 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 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without labels. CDI..Lables were added.REPEAT

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED wiping cloths in sanitizer buckets with sanitizer at 0ppm

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several clear containers stacked wet. CDI..Containers were pyramid stacked to dry

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 dust and debris on shelves where clean dishes are stored.REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick and item off floor, then proceeded to hotline and prep food. CDI.. PIC had employee wash hands.

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 2 containers of chicken cooling in WIC since 11am today EHS temped chicken around 215-230pm temps were 76F and 74F. CDI.. Chicken was voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken wrapped tightly with plastic wrap and lid.CDI..Items were 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 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 several squeeze bottles without labels. CDI. Bottles were labeled during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.Observed lids stored as clean in bins with debris in them. CDI.. Bins and lids were sent to 3 comp sink to w/r/s

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 debris on shelves were clean dishes are stored

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stored as clean pans with stickers. Moved items to 3 comp sink to w/r/s/ REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying pests throughout facility

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed clean dishes sitting in sanitizer at 100ppm. CDI Sanitizer was checked out to 200ppm and items placed in sanitizer, per manufacture sanitizer should read 200-400 ppm REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and veggie dicer stored as clean with debris on equipment. CDI Items moved to 3 comp sink to w/r/s/ 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 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles without lables

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

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 buckets with clean lids with water and debris.

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 shelves with build up, where clean dishes are stored. Also observed under cabinets throughout facility in need of cleaning REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Posted plan was missing information. CDI-left new version For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed drink water bottle on prep table in kitchen. Store away from prep surfaces, wash hands after using a bottle. CDI- thrown away

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 pans of raw shrimp over box of onions 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 bulk unwashed produce over prepared cut peppers and onions. CDI- moved products to proper storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. 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 Observed quat sanitizer at 50ppm in bucket and at dispenser. CDI- made chlorine sanitizer until service tech can visit. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor sticker residue on a couple pans and Chip bins with greasy film. CDI- pulled for reprocessing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Steak at 132F and chicken at 122F in the hot holding cabinet. CDI- reheated to 190F and 170F respectively. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 spray cleaning products under the hot bar with single service cups and lids. CDI- removed all the products and stored correctly

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed shift leader with very long nails that will poke through gloves. Nails must be trimmed shorter and gloves worn with polish.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed burned plastic containers, rusty bottom table, hotbox humidity cabinet with no water inside and leaking steam table at the front of the store.

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. Observe racks in walkin cooler with heavy buildup,

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees gloved hands touch the floor then employee proceeded to take temperatures of food products in hot box without a glove change or hand wash. CDI: Employee discarded gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 7 plastic containers stored as clean with sticker reside still present. Observed can opener heavily soiled with residue. Observed dicer stored as clean with food build up and debris still present in crevices. CDI: All items taken to 3-comp sink for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot box with temperatures below 135F. (See temperature log). PIC stated that the items were cooked around two hours prior and put in hot box to be held. REPEAT CDI: All foods were reheated to over 165F and Queso dip was 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed hot box not holding temperatures sufficient to hold food hot at 135F or higher. PIC stated that the hot box is not as hot as it typically should be. PIC stated a work order will be put in and unit will be serviced to ensure compliance. Facility to hold hot foods in steam well, steamer box and on grill. Verification visit required within 10 days to ensure compliance. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak in the hot box holding below 135F. CDI- Steak reheated 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 corn placed in the cold well prior to being cooled to 41F. Observed cooling items in the walk in cooler with lids and stacked. CDI- Lids removed and unstacked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed large crack in rice bin lid. Crack was tapped up. Area is not smooth and easily cleanable.

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 rice bin and chip containers in need of cleaning.

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 chopped lettuce cooling in covered insert pans inside reach-in cooler. PIC stated product prepared between 11am-11:30am. CDI: Education provided and product moved to walk-in cooler for rapid cooling (40F).

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored in contact with product. CDI: Education provided and scoop turned upright.

4-501.11 Maintain equipment in good repair. Observed 3 lights burned out in vent hood. Observed torn gasket on 2-door reach-in cooler. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women’s restroom hand sink. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: Sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp, shredded lettuce, and shredded cheese being held above 41F in reach-in cooler next to grill. Ambient temp of unit approx. 45F. PIC stated unit has given problems recently. Product with various prep dates. CDI: Education provided, product voluntarily discarded, service order placed during inspection.

4-501.11 Maintain equipment in good repair. Observed reach-in cooler unable to properly hold TCS foods at or below 41F. See violation #22 for details.

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 at time of inspection.

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 food employee actively eating food and store food on counter. CDI: Education provided and food employee moved food. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low QAC sanitizer at three compartment sink- 0ppm. Dish employee used water instead of sanitizer. CDI: Education provided and food employee re-made sanitizer solution- 400ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic insert pans and can opener stored as clean soiled with food waste and stickers/sticker residue. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION.

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 grilled chicken and steak prepared @8am being held above 41F in walk-in cooler. PIC stated product prepared, panned and covered, placed into walk-in cooler for cooling. Cooling logs not maintained. CDI: Education provided and PIC voluntarily discarded product. 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 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 diced tomatoes prepared @2pm being held above 41F in make table. PIC stated product comes prepared, facility just pans product. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 grilled chicken and steak cooled in covered insert pans stacked inside walk-in cooler. See violation #20 for more details. CDI: PIC voluntarily discarded product. Observed diced tomatoes cooled in make table. See violation #20 for more details. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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 general cleaning needed throughout facility- countertops, doors on equipment, etc. REPEAT VIOLATION.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 beverage stored in cooler above customer food. CDI: Education provided and beverage moved to bottom of cooler.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front hand sink blocked by to go boxes. CDI: PIC moved boxes.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop and metal insert pans stored as clean soiled with food waste and stickers/sticker residue. CDI: PIC sent to be re-W/R/S. REPEAT VIOLATION.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed steak being cooked to 145F. Product box stated product is mechanically tenderized. PIC stated process for steak is to cook to 145F, pull from grill and place in hot box for 10-15 minutes, cut steak, place steak in alto sham for reheating if product drops below 135F. EHS reviewed SOP with PIC- facility should be utilizing grill/sauté pans for reheating the meat to 165F. PIC stated replacement steamer for alto sham has been placed and until unit replaced facility will use grill for reheating/finishing off steak. PIC spoke with corporate about updating SOP to cook steak to 155F for 17 secs. EHS provided contact info for corporate. Steak today prepared @10am and was cut @10:30. EHS will make compliance visit within 10 business days. CDI: Education provided and PIC voluntarily discarded product.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed queso in hot box reheated at too slow of a rate to meet commercial reheating temperatures. Food employee stated product began reheating @9am and @11:30am product was 99F. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. 3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso in alto sham reheated at too slow of a rate to meet reheating parameters. Product prepared yesterday 01/06/21. PIC stated product placed in unit to reheat @8am and @11:20am product was 103F. CDI: Education provided and PIC voluntarily discarded product.

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 hot salsa cooling at too slow of a rate to meet cooling parameters. Product prepared @9am. See violation #33 for more details. CDI: Education provided and product vented for rapid cooling. Observed raw shrimp cooling in reach-in cooler cooling at too slow of a rate to meet cooling parameters. See violation #33 fore more details, CDI: Education provided and product moved to walk-in cooler for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chopped grilled chicken being held below 135F in hot box. Product prepared @9:45am, cut, then placed in hot box. CDI: Education provided and PIC reheated product to above 165F on grill.

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 several insert pans of salsa cooling in covered plastic cambros stacked 2 deep in walk-in cooler. CDI: Education provided and product vented for rapid cooling. Observed raw shrimp cooling in covered plastic insert pans in reach-in cooler. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

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 gaskets on make tables soiled with food waste.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels ta front hand sink. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed three metal insert pans of queso being held @~98F in hot hold cabinet. After further questioning, EHS and PIC determined that queso was placed in reheat hot box and removed before product reached 135F- kitchen staff member sent to another store(just prior to EHS arrival) to retrieve product and placed queso in hot box while rushing to complete tasks. CDI: PIC placed queso back into reheat unit to complete reheating. Product began rising in temperature almost immediately.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stainless steel scrub pad stored in kitchen hand sink. CDI: PIC removed scrub pad.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak being held below 135F in back hot hold cabinet. PIC stated product prepared @10:30am. CDI: Education provided and food employee placed steak in ice bath for rapid cooling for reheating at later date. REPEAT VIOLATION. **Points not escalated due to big improvement in hot holding.

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 medium salsa cooling in walk-in cooler covered with lid. CDI: Education provided and product vented. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser unable to dispense sanitizer at three compartment sink. Facility making solution by hand- PIC demonstrated and provided test strip with correct QAC sani reading. PIC stated work order has been placed. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QA sanitizer solution in 3-vat sink- 0ppm. PIC made bleach solution sanitizer as temporary fix- 50ppm. EHS will return in 10 days to verify QA sanitizer obtained. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several TCS foods in front linne steam well being held below 135F. PIC stated foods placed in unit @11am. Attempted reheat to 165F but did not reach required temperature within allotted time frame. PIC turned up temperature of steam well also. CDI: PIC voluntarily discarded product.

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 plastic container of diced tomatoes cooling in walk-in cooler with lid on. Product prepared @1pm. CDI: Education provided and PIC moved tomatoes to large sheet pan for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer solution in sanitier buckets too strong- 200+ppm. Solution bleached test strip white. CDI: Education provided and PIC remade sanitizer bucket solutions- 100ppm. REPEAT VIOLATION. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket at front line stored on floor.

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 utensil water line at front line too low/utensils not submerged. CDI: PIC added water to submerge utensils.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several cutting boards stored as clean sitting turned on their sides on in murky water on a sheet pan. CDI: PIC sent boards to be W/R/S. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed soap dispenser at kitchen hand sink in poor repair. Soap is provided.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips in facility for 3-vat sink. Facility using chlorine solution as temporary fix for no QA sanitizer. No chlorine test strips in facility. CDI: PIC obtained test strips.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken and brown rice in alto sham not meet 2-hour reheat requirement. Chicken and brown rice placed in alto sham @7:30am and temped 154F and 115F @10:30am. CDI: PIC voluntarily discarded product. 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed can of black beans in alto sham not meet 2-hour reheat requirement. Black beans placed in alto sham @9:00am and temped 99F @11:00am. CDI: Product voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer cloth stored in QA sanitizer solution at 0ppm. CDI: PIC provided fresh sanitizer solution and tested- 150 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal insert pans wet stacked on clean dish racks. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two cutting boards stored sitting on their sides in murky white water in a sheet pan on clean dish shelf.

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 moderate black buildup above where 3-vat sink is caulked to wall.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of chicken, 3 containers of brown rice, and 2 containers of beans in the hot holding unit with a temperature ranges of 114F to 128F. The hot holding unit had been turned off. All items had been in the holding unit for about 45 minutes. CDI- PIC reheated items back to 165F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area.

Repeat Violation. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with sticker residue stored as clean. CDI- Containers were removed to be rewashed.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P On front line, observed lettuce in an ice bath at 57F. Ice was only touching the bottom portion of the container. CDI- Lettuce was voluntarily discarded. Facility would like for lettuce to go on time, EHS provided facility with TPHC document.

General Comment. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf In walk in cooler, observed containers of pico cooling covered up. CDI- Containers were uncovered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two buckets of sanitizer holding in-use wiping cloths at 0 ppm quat. CDI- Buckets of sanitizer were emptied out and new sanitizer was added.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked pans stored as clean with debris and sticker residue. CDI-rewashed.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Keep sanitizer solution free of floating debris.

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

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed an open container of lemons and limes at the self service drink area. CDI (corrected during inspection) Flip top lids provided for each container and tongs to dispense lemon/lime wedges. Plastic fork or other suitable utensil may be used.