MI TIERRA

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Arepas held using TPHC were not marked with start time. TCS foods held using TPHC must be marked to indicate the start time. CDI - PIC placed start time labels on container.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on them. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple cases of unwashed avocados stored above bustub full of mozzarella cheese and jugs of milk, inside the WIC. Ensure all RTE food items are stored above unwashed produce to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 stainless steel bowls stored commingled in the food products inside large bin full of beans and large bin full of rice. CDI: PIC removed both bowls to prevent contamination. 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 soiled gaskets in cold holding units throughout the facility. Observed food residue on interior surfaces of cold holding units. Observed soiled handles of cold holding units. Increase cleaning frequency. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside female restroom. Obtain a fully covered waste bin in the female restroom for proper disposal of sanitary napkins/feminine products.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains holding at grill below 135F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cups and milk in the front lowboy cooler above 41F. Also observed sliced tomatoes in the prep top above 41F. Salsa was made this morning and tomatoes were sliced this morning. CDI PIC put salsa cups and tomatoes in the WIF and cooled down to 40F. PIC voluntarily discarded the milk. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 2 tubs of cooked pork in the WIC not date marked. PIC stated that it was cooked yesterday. CDI PIC put date marked on tubs of cooked pork. REPEAT Points not escalated because of improvement and only 1 item in facility not date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scooper for the ice machine stored unprotected on top of the machine. CDI EHS educated PIC and he took scooper to dish room.

4-501.11 Maintain equipment in good repair. Observed the front end lowboy cooler not holding tcs foods at 41F or below. The ambient air is 45F. PIC contacted maintenance today. Facility will not store tcs foods in the unit until it is repaired. Facility has a new glass front unit they can use for tcs foods.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions on the shelf above the prep sink. CDI PIC moved employee items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed salsa criollo, boiled eggs and chimichurri sauce > 41 F. Salsa criollo and boiled eggs cold holding in respective units since 7:30 AM, chimichurri sauce cold holding in shallow ice bath since 10:00 AM, according to PIC. CDI - Chimichurri sauce brought to walk-in freeze to rapidly cool down, remaining foods voluntarily discarded by PIC. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed frozen empanadas, queso fresco, tomatoes and boiled eggs not date marked. CDI - Allowed items to be properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no thaw/pull date on chorizo and sobre barriga in the prep top. Discussed date marking procedures with PIC. CDI - Allowed PIC to add pull/thaw dates. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 high density of lettuce (2x ct) in deep plastic containers and high density of tomatoes in deep metal pans inefficient cooling with a rate of 0 F after 25 minute interval. Refer to temperature observation chart. Discussed proper cooling methods with PIC. CDI - Tomatoes separated in to smaller batches and lettuce placed into ice bath. Temperatures began to decrease towards < 41 F after additional 20 minutes. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 unlabeled working container of oil at the grill line and various bottles of sauces at reach-in unit behind the front counter without labels. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed styrofoam cup being used to scoop flour. Observed scoop handle submerged inside dry goods in the bin. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored no top of ice machine. Remove to prevent contamination from debris/dust. -0-

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 facility’s reach-in cooler doors in need of cleaning. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed facility dumpster missing its drain plug. Contact waste management services for replacement. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility unable to provide vomit/diarrhea clean up plan. CDI: EHS provided paper copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for less than 5 seconds and proceeded to put on gloves. CDI: Food employee rewashed hands for 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pan lid sitting on top of hand sink basin at cook line. CDI: Pan lid was removed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse pot then place as clean without sanitizing. CDI: Item was placed in dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed potatoes overstacked in prep unit above 41F. CDI: Potatoes were placed in walk in cooler. Points reduced due to improvement from last inspection. 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 .

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing in prep sink not submerged. CDI: Food employee submerged item.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles inside walk in cooler. Observed low grout lines.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed violations including hot and ambient cooling, hot holding, cold holding, and TPHC. VERIFICATION REQUIRED. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed employee washing shredded carrots in handwashing sink next to prep sink, due to prep sink being used to thaw chicken. -CDI- PIC & employee were educated; food was voluntarily discarded; sink was cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tilapia stored above read to eat foods in WIC.-CDI- PICrelocated raw food in proper storage order. 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 plates and cast iron utensils ( used to serve hot foods) with food debris that was stored as clean. -CDI- PIC moved utensils to dish pit to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 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 salsa de Criolla ( made w/ heat treated tomatoes, onions and ketchup) in two large deep plastic containers without lids measuring at 60F and 58F that was prepped the day prior 9/29.-CDI- PIC was educated and food items were 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed in WIC shredded cheese in a variety of deep large pan's (some w/ lids and other’s w/out), prepped the day prior measuring a range of 44F to 45F. -CDI-PIC was educated and food was voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork sausages being hot held in fryer basket measuring at 110 F. -CDI-PIC reheated food to 165F; moved food item into a metal pan to hot hold over a flat top. Educated PIC that hot holding foods in fryer baskets is not good practice, and a different method shall be implemented. 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-Observed sliced tomatoes, cheese, steak below 41F in flip-top. Items were overstocked. -CDI- PIC relocated item to WIC and Freezer to bring down temps. 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 .

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf-Observed arepas w/out time stamps. -CDI- PIC time stamped food item.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed in WIC sliced tomatoes in deep metal plan covered with a plastic wrap measuring at 52 F @ 9:56 am; At 10:34 am temperature had -1 degree change ( cooling rate 0.02). Observed cheese cooling in large containers covered with lids and salsa criolla cooling in large containers. -CDI- PIC removed the plastic wrapping, EHS and PIC discussed cooling methods. 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 chicken being thawed in prep sink with running water that measured 78F. Water shall be 70F or below to meet food code requirements. -CDI-PIC added ice to the water; water temp measured at 65F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking through out the metal pans in clean storage area.-CDI- PIC removed utensils to be w/r/s.

4-501.11 Maintain equipment in good repair. Observed condenser with ice build-up around the pipes and water leaking from the pipes creating a frozen icicle from the ceiling to the floor.

REPEAT 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 through the facility reach-in’s coolers and freezers in need of cleaning.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles with low grout lines by 3- comp sink.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Chicken empanadas reheated to 98F before being placed in the hot display. CDI - Empanadas placed on TPHC with 4 hours starting when they are removed from the freezer.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Chicken soup found cooling at 77F after more than 2 hours. CDI - Soup reheated to at least 165F and cooling process started over. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Arepas on TPHC labeled with a time stamp for 5 hours. CDI - Time stamp expiration time updated as start time was correct

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 Two large containers (20-30 gallon each) of chicken soup in walk in freezer cooling. CDI - Soup was sent to reheat due to cooling time violation. Discussed proper cooling methods with PIC and options that would work for the limited space. 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 .

4-601.11(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. Clean food debris from prep tables, surfaces, and inside reach in freezers/coolers.

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. Repair broken floor tiles in walk in cooler under shelving.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility with in house policy that was written but did not address all symptoms or any illnesses and facility has poster with symptoms but nothing in house mentioned exclusion and restriction portion. CDI provided EHP with symptoms and restriction poster and full written policy for signing. For more information on employee health policy, 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 salad mix below unwashed green onions and washed produce below unwashed boxes of produce in walk in. Facility need to reorganize walk in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicharron and sausage that was sitting in fryer baskets below 135F. PIC stated it sat there for 30 minutes. CDI dropped product to reheat. Suggest making product to order or to keep hot. Observed chicken soup that was below 135F. CDI product 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, yuca and cheese that was above 41F in prep top. CDI items discarded and replaced with cold product. Observed arepadas (corn cake) that was sitting on shelf on the line. Told facility they have to keep product cold or use TPHC. CDI items discarded and TPHC procedures provided. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa verde, chimichurri sauce, lettuce, diced tomatoes, frozen plantains, frozen pork, chicken empanadas, beef empanadas, frozen chicharron, and portion cups of salsa not dated. CDI items dated 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 Thaw food under refrigeration or under running water and fully submerged. Observed packaged fish that was thawing in sink and not fully submerged under water. CDI item removed from package. Repeat. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packaged tilapia thawing in sink and not opened during process CDI fish taken out of package and placed in walk in.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy in Spanish of written procedures to PIC. Ensure all employees are trained on procedures and maintain procedures in facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed employee rinsing blender at handsink up front. - CDI - Education provided. PIC moved blender to 3 compartment sink to be properly cleaned. Sink cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed one uncovered bus tub of peeled raw onions and one metal container of cooked sauce with vegetables cooling stored on prep table while raw seafood items (raw fish, oysters, etc) were being individually packaged into bags on same prep table. Also observed plantains stored in water in a large plastic tub stored between multiple tubs of raw meats on shelving. Ready-to-eat foods cannot be prepped in the same space and at the same time as raw meats to prevent contamination. - CDI - PIC moved raw onions, cooling sauce, and plantains to separate prep table to separate ready-to-eat foods from raw products. No visible contamination present. Long term follow up visit required to discuss and implement a prep schedule that allows for separation of time and space for ready-to-eat foods and various raw products. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed various food items not actively cooling yet uncovered while in storage in reach-in freezer and lowboy unit. - CDI - PIC covered all items lacking covers.

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 bag of shredded chicken temp at 45F in walk-in cooler from cooling overnight. - CDI - PIC voluntarily discarded chicken. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 bagged chicken in walk-in cooler not meet required cooling parameters overnight. Do not bag chicken until product reaches 41F to allow for better heat transfer. - CDI - PIC voluntarily discarded chicken. 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed 15 boxes of frozen meats stored outside of walk-in units 4 hours after being delivered due to lack of space inside walk-in units for boxes. Observed both walk-in cooler and walk-in freezer to be at capacity. Per PIC, deliveries occur on Tuesday and Thursday. EHS directed PIC to order smaller quantities more frequently to better equip facility to handle capacity. - VR - Verification required within 10 days.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed various frozen products, including 13 boxes of raw pork belly, 2 boxes of whole raw tilapia, and 2 bus tubs of packaged raw beef, thawing at room temperature upon arrival. Bus tubs of packaged raw beef observed stored in stagnant water. Per PIC, boxes of raw pork belly and raw whole tilapia were delivered to facility around 7:30AM. All items observed below 41F. PIC stated items are routinely left in boxes to thaw at room temperature upon delivery and then prepped into individual containers to conserve space in walk-in units. TCS items cannot be thawed at room temperature. - CDI - PIC moved all TCS items into walk-in units.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy in Spanish of written procedures to PIC. Ensure all employees are trained on procedures and maintain procedures in facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Observed employee manually wash and rinse a large pot and then hand the pot to another employee for immediate use without first sanitizing the pot. The pot is too large for the dish machine and too many dirty dishes were stored in and around the 3 compartment sink to allow for the sanitizer bay to be properly set up and accessible. - CDI - EHS provided education by showing PIC and employees where to store dirty dishes and clean dishes to prevent cross contamination as well as showing how to properly set up the 3 compartment sink and effectively clean dishes. Employee properly washed pot prior to use. 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 chorizo holding below 135F in fryer basket above fryer. Per PIC, these items are dropped in the fryer and then held in basket above the grease until needed for an order. PIC stated items are frequently dropped into the grease for reheating. EHS does not recommend hot holding items in fryer baskets above grease as heat is not being continually being applied to items to allow for proper hot holding. Items can be placed on TPHC if wanting to hold without proper hot holding equipment. - CDI - PIC reheated items to above 165F. EHS provided PIC with TPHC written procedures form. 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 spray bottle of sanitizer stored above prep table next to clean plates. - CDI - PIC moved sanitizer spray bottle to bottom shelf away from food contact surfaces.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in sanitizer concentration of 50ppm quat. - CDI - PIC replaced sanitizer with properly concentrated sanitizer of 200ppm quat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) boxes of raw shell eggs stored over unwashed vegetables in the WIC. CDI - Food employees moved raw shell eggs down to lower level storage to prevent potential contamination. EHS provided establishment with storage order guides for WIC and reach in units. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken soup, cooked potatoes, and sliced tomatoes in the WIC with no wrappings or covers. Observed chicken in a metal bin in the walk in freezer with no covering. CDI - PIC delegated covering of exposed food items to employees. Note: Cooling items in the walk in freezer, including cooked pork and creole sauce, were observed as open and exposed. These items were stored properly, as they were cooling. In use food items, such as guacamole with a serving spoon or bins of food in reach in freezers with serving utensils, should be covered when not cooling or in use.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed plantains being slacked on oven side racks. CDI - PIC rotated food to WIC for refrigerated slacking.

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 four (4) unlabeled working containers (two bottles of oil at the grill line, yeast and flour at the baking area) without labels.

4-502.13 Single-use and single-service articles cannot be reused. Observed water for mixing dough being held in a cleaned and sanitized barbecue sauce bottle. Store and dispense ingredients in multi-use articles only. 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 three (3) stacks of single service to go trays throughout kitchen and register area with exposed food contact surfaces. CDI - Single service trays were inverted to prevent potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open door at dumpster. CDI - Door was closed prior to return to interior premises.

Repeat: 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no covers on food at walk in freezer.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen raw proteins thawing on counter in back prep area. CDI, items moved to walk in.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed small plates with no handles being used to scoop beans and cheese. CDI, items removed.

Repeat: 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 heavy grease build up at vent hood and soiled surfaces of equipment including prep cooler doors and handles and steam warmers/hot holders. Need cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors at kitchen line and under equipment. Need cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near grill. CDI, paper towels provided. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container in basin of hand sink near grill. CDI, item removed.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled knives stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information 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 raw beef cooling at slow rate. CDI, item placed in walk in freezer to cool.

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 chimichurri sauce, diced tomato sauce, raw in shell eggs, breaded tilapia, and breaded chicken cold holding above 41F. PIC states breaded tilapia and breaded chicken are today’s special and were just made. PIC states sauces and eggs were left out because employees were filling orders. CDI, items moved to walk in to cool. No escalation in points due to equipment malfunction at previous inspection.

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 no date mark on salsa at walk in coolers. PIC states salsa’s were made yesterday evening for weekend service. CDI, items date marked.

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 raw beef cooling in tightly packed containers. CDI, items separated and placed on sheet pan to cool at walk in freezer.

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

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packaged raw beef on floor at walk in freezer. CDI, item relocated to shelve.

3-302.15 Wash fruits and vegetables prior to use. Observed produce stickers on avocados at prep top. Need washing.

Repeat: 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 grease dripping down from vent hood. Need cleaning.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors under equipment and prep tables. Need cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed burnt out lights at kitchen. Need new bulbs/lights.

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 lettuce, tomato, raw eggs, salsa, queso fresco, raw beef, and raw chicken cold holding above 41F. PIC states items came from walk in cooler and restocked at prep during lunch rush. Observed ambient temperature of prep cooler at 44F. CDI, items from prep cooler placed at walk in to cool. EHS advised facility to request technician to service equipment and use TPHC until equipment is repaired. Verification required.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed marinated pork thawing at prep sink with no running water. CDI, item relocated to walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken stored on floor at walk in freezer. CDI, item relocated.

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 grease build at vent hood. Need cleaning.

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

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors at kitchen. Need cleaning.

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 outdated employee health policy. PIC states establishment never received email with update employee reporting agreement. CDI, documents emailed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. PIC states establishment never received documents so she bought a blood pathogen kit. CDI, documents emailed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled floors inside walk in cooler. Need cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors throughout kitchen. Need cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC on new requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer stored as clean. CDI, item Washed/Rinse/Sanitized during inspection.

Repeat: 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 rise in temperature for salad while cooling. Employee states water was added to prevent the lettuce from turning brown. CDI, lettuce drained and reduced to smaller portions to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cold holding above 41F. PIC states salsa was made an hour ago. CDI, item relocated to walk in to cool.

Repeat: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed lettuce cooling in covered container filled with water. CDI, water drained in reduced to smaller portions and uncovered. EHS educated employee on cooling methods and monitoring temperature while cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed buckets of potatoes and chicken soup stored on floor at walk in cooler. Observed raw beef stored on floor after being marinated. CDI, items relocated and stored 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed burnt out light bulb at vent hood. Need repaired.

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 Observed Ahogao and empanada filling cooling at low rate. PIC states items have been in the coolers for an hour. CDI, items relocated to smaller containers and placed in freezer. No point escalation due to incorrect cooling methods being used.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and ahogao cold holding above 41F at prep unit. PIC states lettuce was just placed in unit and ahogao is from the previous day. CDI, lettuce moved to walk in to cool and ahogao discarded by PIC.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ahogao cooling with no active stirring. Observed empanada filling cooling in covered tightly packed container. PIC states foods were cooked this morning around 9AM. Observed no temperature monitoring during cooling. CDI, ahogao relocated to smaller containers and active stirring. Empanada filling relocated to smaller containers, uncovered and placed in freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door at kitchen left open.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spoon and food debris at hand wash sink in kitchen. CDI, debris and spoon removed. EHS explained to PIC that sink is for hand wash only.

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

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 at 91F. PIC states chicken was cooked at 11AM and placed in walk-in to cool. Observed chicken not reach 70F in two hours. CDI, voluntary discard by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat empanadas hot holding below 135F. CDI, voluntary discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo, lettuce, and raw beef cold holding above 41F. PIC states chorizo and beef are left on counter for easier access instead of opening and closing cooler doors during lunch rush. PIC states lettuce was not cooled to 41F before placing in prep top. PIC states foods were prepared today. CDI, foods moved to walk in to cool. Foods reached 41F by end of inspection. EHS discussed possible solutions with PIC regarding cold holding during lunch hour.

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 and pork cooling in covered bus tubs. PIC states chicken was cooked at 11AM and pork at 1PM. PIC states foods are placed in shallow pans and cooled at ambient temperature until 135F is reached. Foods are then placed in bus tubs, are covered, placed in walk in freezer then transferred to walk in cooler to finish cooling. PIC states temperatures are not monitored during cooling. CDI, chicken discarded and pork reduced to smaller portions and placed in shallow pans.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer concentration for wiping cloths at 0 ppm. CDI, buckets refilled with sanitizer. Observed concentration at 50 ppm.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water at 95F. CDI, water reheated to 135F.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up at hood vents. Need cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging at food prep area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration of sanitizer at 50 ppm. Manufacturers instructions states a minimum of 200 ppm. CDI, PIC will use a mix of chlorine and water to sanitize until maintenance is done. PIC states business is slow and facility can accommodate. Maintenance request arrived and fixed the sanitizer dispenser. Concentration at 200 ppm. Verification Required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce at 44F. PIC states lettuce was cut at 9:30AM. CDI, item moved to walk in cooler. Lettuce reached 41F by end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers and plates stored as clean.

2-301.14 Wash hands after activities that contaminate them. -P Observed employees rinsing cloths with gloves on and pulling out food from walk in cooler afterwards. CDI, PIC directed employees to wash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in walk in cooler. CDI, PIC directed employee to correct storage order. 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 Observed one bucket of cooked beans cooling overnight in walk in cooler. CDI, beans discarded by PIC. Repeat. Points not escalated due to lower number of improperly cooled foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, lettuce, breaded chicken, and sliced tomato cold holding above 41F. Ambient temperature of unit is 50F. PIC stated no items are left over night. Prepared in the morning. CDI, all items moved to walk in cooler. PIC put in service request for unit. Verification Required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling in large bucket. Discussed correct cooling methods with PIC. Repeat.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed bowls being used as scoops and stored in rice and cheese. Bowls removed. Repeat.

4-501.11 Maintain equipment in good repair. Observed cold holding unit with ambient temperature of 50F. Items removed from unit and service request made. Maintenance personel arrived during inspection. Verifications Required.

5-203.14 Backflow Prevention Device, When Required - P Observed no backflow device attachment where spray arm is attached. Repeat.

2-103.11 (M) Person in Charge-Duties - PF PIC must ensure that employees are following the employee health policy requirements. PIC mentioned that dish washer was coming in after a doctor appointment but did not know if was in relation to any reportable symptoms or illnesses. CDI- by discussion. Employee arrived and appointment was not in relation to reportable sysmptoms or illnesses.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffe cup on food prep table and opened bottle of water in box with potatoes in dry good area. CDI- drinks located to proper locations

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked beef tongue being cut on table next to raw chicken. CDI- beef relocated and process discussed with PIC. Observed raw fish stored above cooked pork in walk in freezer. General organization of freezer needed to ensure all raw foods are stored below ready to eat foods. Verification required. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored above ready to eat foods such as arepa filling, cheese etc. Verification required. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed many uncovered foods in walk in freezer and in reach in unit on line. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on knives and tomato slicer stored as clean. CDI- items relocated to dish area to be re-washed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed buckets, spray bottles and sanitizer directly from dispenser less than 100ppm quat upon arrival. CDI- Dispenser adjusted and all buckets and bottles refilled.

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 large 5 gallon bucket of beans that were cooked yesterday, 52F. CDI- beans were discarded. Observed large container of salsa, red sauce, lettuce and arepa filling all made this morning and 44F in walk in cooler. Items did not decrease in temperature after 1 hour. CDI- items were relocated to walk in freeezer or placed on ice baths to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed butter, cream and shredded cheese in walk in cooler, 44F. It was unknown how long foods had been above 41F. CDI- items 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 Observed container of pulled chicken in walk in cooler cooked yesterday but labeled with today's date. CDI.- product was discarded.

7.202.11 Restriction-Presence and Use - PF Observed can on RAID on shelf in dry storage area for household use only. Discontinue use. PIC stated that product is used outside back door only. 7-208.11 Storage-First Aid Supplies - P,PF Observed first aid supplies stored on paper towel dispenser above hand sink in kitchen. CDI- relocated

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 containers of baked potatoes and salsas being covered an placed in walk in cooler.

3-501.13 Use approved thawing methods. Observed chicken being thawed in bucket of standing water upon arrival. CDI- placed in food prep sink under cold running water. Discussed proper methods 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 bucket of raw chicken on floor upon arrival. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee phone stored on top of equipment on prep table.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed bowls stored in beans, rice and shredded cheese. CDI- bowls removed.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Follow proper procedures at 3 compartment sink when maually washing. Ensure that large items that do not fit in dish machine are washed, rinsed and sanitized. PIC was unable to explain proper manual washing procedures. CDI- discussed proper procedures.

4-602.13 Nonfood Contact Surfaces - C General cleaning needed of non-food contact sufaces such as shelves under prep tables, shelves in walk in cooler etc.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Additional backflow device is needed at can wash when spray arm is attached.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket stored in handsink. CDI- bucket was relocated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee place raw breaded chicken into a fryer basket then touch clean plates without changing gloves. CDI- employee changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods stored above fill lines of containers in the flip top cooler and cold holding above 41F (see chart). CDI- products were transferred to the walk in cooler/freezer for cooling.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC indicated raw egg is in the salsa verde dressing but it is not listed on the menu with a consumer advisory. Verification required to ensure menus indicate salsa verde has egg in it.

3-501.13 Use approved thawing methods. Observed sausages being thawed at room temperature on a sheet pan.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils being stored in a pot of water while the water was 125F. Observed bowls (no handles) being stored in containers of cheese and dry storage containers.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed facility rolling out dough on a garbage bag. EHS advised to use wax paper or plastic wrap instead.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee handle raw fish and change gloves to work with ready to eat food without handwash between glove changes. CDI PIC instructed employee to wash hands and then put on new gloves compliance achieved.

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 two 5 gallons containers of beans cooled over night and still at 49 and 52 degrees . (see chart above) CDI beans discarded. Observed chicken soup in freezer cooling at insufficient rate to meet cooling parameters. CDI cooling method changed and proper cooling achieved. (See chart above)

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 beans and soup cooling in too great of volume and beans were covered. CDI beans discarded chicken soup placed in metal shallow container and proper cooling achieved.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken soup not cooling at sufficient rate to meet cooling parameters. CDI cooling method changed and proper cooling was achieved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans in walk in at 43 degrees. -0 points-

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 soup cooling in too much volume in plastic containers. CDI split out to numerous metal pans and moved to freezer and proper cooling was achieved. Facility needs more pans to achieve proper cooling.

3-501.13 Use approved thawing methods. Observed beef being thawed sitting on counter. CDI moved to thaw under running water measuring less than 70 degrees.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in freezer and prep unit in need of repair.

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 beef and guisas cooled improperly guisas still 53 degrees after 8 hours and beef still 75 degrees after greater than two hours. Observed chorizo cooling in too great of volume and covered at insufficient rate to meet cooling parameters. CDI discarded beef and guisas. Chorizo corrected by changing cooling method.

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 chorizo cooling in too great of volume and covered at insufficient rate to meet cooling parameters. CDI moved to two sheet pans and placed in one layer and took to speed rack in freezer proper cooling achieved. See chart above.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water measuring 120 degrees. CDI took utensils to be washed .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat kit missing scale so it cannot be used to measure sanitizer. 10 day verification required.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed numerous knives stored on magnetic strip in kitchen with visible food debris. CDI took to 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 45F. -P Observed beans cooled from last night at 50 degrees . CDI discarded.

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 beans cooled from last night in too great of volume advised pic to split into smaller portions . CDI discarded product. n

3-501.13 Use approved thawing methods. Observed tilapia thawing on speed rack in kitchen area. CDI moved to walk in to thaw. Repeat violation.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no Certified PIC on duty at time of inspection. Facility is still in initial permitting period therefore points not taken . -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored over lettuce in walk in . Repeat violation. CDI reordered storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed empanadas held at 119 degrees . CDI empanadas placed on tphc and paperwork provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa sitting on counter at 51 degrees . CDI instructed staff on making proper ice bath to store salsa in and product reached 45 degrees. -0 points-

3-501.13 Use approved thawing methods. Observed beef thawing on counter . CDI advised on proper cooling methods and product was moved to walk in to thaw.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets on prep unit . -0 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on or over food prep surfaces. CDI- removed;coaching provided

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed multiple task changes from food employee with no glove change or hand wash including but not limited to dishwasher handling soiled then clean utensils with no hand wash. CDI - PIC coached Observed food employee rinse off gloves in hand sink. CDI coaching; hands washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pounded and portioned open raw chicken over ready to eat foods in reach in freezer. CDI reorganized by FCT3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee changing tasks without changing glvoes. CDI throught coaching

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed small container of raw eggs and sauce with tomatos held off temperature upon arrival. CDI placed in cooler to quick cool; coaching provided

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chorizo sausage and jamon (very thick bacon), lettuce, cut tomatoes and multiple sauces in front cooler not date marked. CDi date marked

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 food stroed on floor in dry goods storage. CDI removed from floor

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple wait staff in kitchen without head coverings.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet/damp clothes not submerged in sanitizer solution.

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 in use utensils stored between tables and on soild lids or grate. CDI removed ; coaching provided