LA PREFERIDA MEXICAN RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw hamburger patties being stored above container of salsa in RIC. Observed raw chicken being stored above raw tripe in WIC. Observed unwashed produce being stored above RTE foods in RIC and WIC during inspection. CDI - Raw protein storage order corrected during inspection. Employee began correcting unwashed produce storage. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of salsa being held in ice bath at server station holding above 41F during inspection. See temperature chart. Ice did not encase all sides of hotel pans that salsa had been stored in. CDI - All pans of salsa voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (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 raw shrimp and fish being thawed in stagnant water during inspection. CDI - Items moved to prep sink under running water. Repeat. 0.5 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

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 spoon used to dispense cooked chorizo being stored with handle in contact with food during inspection. CDI - PIC removed. 0 pts.

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. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed unsealed pieces of wood with screws being used to store utensils in dish pit during inspection. Sealing or replacement necessary. Observed various chest freezers not certified for commercial use throughout kitchen. Observed blender not certified for commercial use on back prep table. Replacement with commercial grade equipment necessary. Repeat. 1 pt.

5-205.15 Maintain a plumbing system in good repair. Observed floor drain in women’s restrooms clogged and unable to properly drain. Repair necessary. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 various walls throughout entire facility made of unsealed wood during inspection. Sealing necessary. Observed various cracked floor tiles throughout kitchen during inspection. Repair or replacement necessary. Repeat. 1 pt.

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 lettuce cut at 9:00am holding at 51F by 1:00pm. Cooling method not sufficient for rapid cooling. See violation 33 for details. CDI - Lettuce voluntarily discarded. 0 pts. 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 cooked peppers and onions on flattop and queso in soup kettle holding below 135F during inspection. See temperature chart. All items had been in hot holding since 9:00am. CDI - All items reheated to over 165F by 1:00pm. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed pupusas and cabbage slaw in stove prep, milk in back RIC, and milk in server RIC not baring labels indicating their date of opening or preparation. Observed salsa in server RIC labeled with date they were portioned instead of the date the main batch was prepared. Milk in back RIC had manufacturer expiration date of 10/8/25. CDI - Pupusas and slaw labeled with date on the mother batch in WIC. EHS advised PIC to label food items once they are removed from main batch. Milk in back RIC voluntarily discarded. Milk in server RIC labeled with confirmed opening date. Salsa in server RIC labeled with correct date. EHS informed PIC that this practice may not be allowed in the future. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed various food items offered undercooked with no asterisk leading to consumer advisory on bottom of menu. PIC stated asterisks added to menus during previous inspection had rubbed off. CDI - Employees began correcting menus during inspection. Repeat. 0.5 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce cooling while submerged in water in a deep plastic container in WIC. Lettuce did not achieve 41F within four hours of prep. CDI - Lettuce voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 tripe thawing in stagnant water with a temperature of 77F. Tripe had been in thawing for approximately one hour. CDI - Tripe removed from water and cooked during inspection. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed various chest freezers graded for home use in kitchen during inspection. Replacement with commercial grade equipment necessary. Repeat. 1 pt.

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 low grout lines in dish pit area. Repair necessary. Repeat. 1 pt.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed less than 10ppm chlorine sanitizer in the dish machine. CDI - Machine was primed and began to sanitize at the appropriate concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 120 degrees queso and 94 degree peppers and onions next to the grill. CDI - Queso was reheated to 165. Onions and peppers were placed on 4-hour TPHC. EHS provided a TPHC policy for this item for Taco Thursdays.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 42-43 items in prep cooler 2 due to it being open and in front of a hot grill during Taco Thursday lunch rush. CDI - Lid was closed and ambient temperature returned to below 41 degrees. EHS recommends having the machine serviced.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed missing dates for cooked shrimp in the chest freezer. CDI - Shrimp were cooked this morning so manager date marked the shrimp with today’s date. Improvements made for date marking from the previous inspection.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed missing asterisks for menus that were printed yesterday. CDI - During inspection, employees started asterisking the newly printed menus.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles with no labels. CDI- Bartender had made the bottles this morning and labeled them during inspection.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back restaurant door that could allow pests to enter.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a large amount of soiled wiping cloths on prep surfaces throughout the kitchen.

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a pan being used to hold up a stove. Observed 5 “household only” chest freezers. Observed rusting shelves in the walk-in cooler and near the 3-comp sink. Observed a non-functional 3-comp sink sanitizer dispenser. Manager stated that the dish machine is used to wash all dishes. Large pots that do not fit in the machine are cleaned in place.

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 low grout between tiles in front of the dish machine. Observed holes in the wall behind the 3-comp sink. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed heavy grease and food debris on the walls in between the prep coolers and fryers. 6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed missing paint on the wooden walls around the cook line.

REPEAT 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed three oyster tags with no date recorded. CDI - Manager instructed all employees to label tags for when they are last sold. Improvements made from previous inspection due to tags being in chronological order.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat items in the walk-in cooler.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 missing dates for cooked shrimp in the chest freezer. CDI - Manager date marked the shrimp from when they were cooked. Significant improvements made from previous inspection.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection. Improvements made from previous inspection.

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 72 degree cooked onions beside the grill that were not actively cooling. CDI - Manager moved onions to the walk-in cooler.

3-501.13 Use approved thawing methods. When cold running water is used to thaw, the sink must be draining. Pf Observed tripe thawing in a sink that was clogged at the bottom. CDI - Sink was unclogged to allow water to flow.

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 a large bin of sugar with no label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back restaurant door that could allow pests to enter.

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

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a pan being used to hold up a stove. Observed 5 “household only” chest freezers. Observed rusting shelves in the walk-in cooler and near the 3-comp sink. Observed a non-functional 3-comp sink sanitizer dispenser. Manager stated that the dish machine is used to wash all dishes.

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 a large amount of grease on the sides of the fryers. Observed residue on several storage shelves throughout the kitchen.

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 tiles in the kitchen.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags without dates recorded from when the last one was sold. CDI - EHS and manager discussed the importance of retaining oyster tags and dates. Establishment will now date all oyster tags.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions, peppers, and tripe below 135 degrees on the stove. CDI - Items were reheated to 165.

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 missing date marks on items in the prep cooler, and two items in the reach-in cooler. CDI - Items were dated for when they were prepared.

10-DAY VERIFICATION REQUIRED 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Asterisks were missing on all undercooked or raw menu items.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 chemical spray bottles behind the bar without labels. CDI - Bottles were labeled. All chemicals inside of the kitchen have been labeled from the previous inspection.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one can with a small dent on the seam. CDI - Items was removed to be returned to the supplier.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed bricks being used to hold up the 3-comp sink and a stove. Observed paint chipping off of a hand held juicer. Observed 5 “household only” chest freezers. Observed rusting shelves in the walk-in cooler and near the 3-comp sink.

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

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 tiles in the kitchen.

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 a large, deep container of queso at 48F that had been cooling since last night. CDI- PIC voluntarily discarded. -1.5 points- 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 spray bottle of windex and bottle of detergent/soap with no labels. CDI- labels added. REPEAT -1 point-

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, covered container of queso at 48F that had been cooling since last night. CDI- PIC voluntarily discarded. -0 points- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked in clean dish storage area.

4-501.11 Maintain equipment in good repair. Stove missing leg and held up by brick. 3-compartment sink also has bricks underneath legs of sink. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 1 bag of raw beef stored on shelf above salsa. Do not store raw animal foods above ready-to-eat foods. CDI - Raw beef moved to bottom of cooler. 0 pts. 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 5 pans of steak measured 90-110F. Taco special is today and PIC states that they use this amount all during lunch. PIC e-mailed TPHC form to fill out and use for these days. CDI - Pans labeled with discard time of 3PM. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of bleach not labeled. Label all containers of toxic chemicals. CDI - PIC labeled bottle. 0 pts.

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. Raw tilapia still in ROP packaging and completely thawed in walk-in cooler. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open packages. Half credit due to different violation/circumstances. REPEAT

4-501.11 Maintain equipment in good repair. Stove missing leg and held up by brick. 3-compartment sink also has bricks underneath legs of sink. Gasket torn on both sandwich cooler doors. Equipment shall be maintained in good repair. Repair/replace listed equipment. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles worn in a few areas in kitchen. Re-grout so floors are easy to clean. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2 employee drinks observed on small prep table. Do not store personal drinks on prep tables.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife stored in wall holder with dried food debris on blade. CDI - Knife was removed to dish area to be cleaned. - 1.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in standing water at single basin prep sink. Water temperature was 65F and chicken was 32F. PIC stated item was thawing for preparation. CDI - Chicken was removed from water and began cooking process. - 1 - REPEAT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 2 oyster tags were missing the dates that they were used/discarded. Also, oyster tags need to be in chronological order. CDI - PIC educated on requirement. Dates were added and tags were put in order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottles of degreaser and chlorine were missing labels. All toxic chemicals must be labeled. CDI - bottles were labeled at time of inspection. - 1 - REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bagged meats thawing at room temperature on counter. Thawing should occur under running water or in refrigeration unit. CDI - items were moved to the WIC to continue thawing process. - 0.5 -

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Damaged floor tiles and low grout in some areas of kitchen. Replace damaged tiles and re-grout between tiles where necessary. - 1 - REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 2 oyster tags were missing the dates that they were used/discarded. Also, oyster tags need to be in chronological order. CDI - PIC educated on requirement. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Establishment is serving ceviche and the shrimp is served raw. Establishment needs to acquire parasite destruction information from supplier that states it is frozen to destroy all parasites, or establishment needs to cook shrimp to at least 145F prior to serving. VR - Verification visit required within 10 days.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Queso reheating in warmer set to medium heat. Queso measured 108F after reheating for around an hour according to PIC. Also, pastor was reheating in steam table at 120F. Use equipment designed for rapidly reheating food, such as the grill or stove top. CDI - Pastor reheated to above 165F on grill and queso moved to pot on stove top and measured 170F at 11AM.

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 Queso fresco and cabbage were prepared on 3-20 and had not yet been discarded. Also, salsas that were portioned today, but prepared 2 days ago had today’s date on them. Place accurate label to ensure TCS ready-to-eat foods are used or discarded within 7 days of preparation. Staff must be preparation date and not the date it was portioned. CDI - PIC discarded queso fresco and cabbage and corrected the salsa dates. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Hot dogs, ham, cooked shrimp, cooked seafood mix, chorizo, and carnitas were missing date labels in sandwich cooler and walk-in cooler. TCS ready-to-eat foods must be labeled with preparation date. CDI - PIC placed prep dates on items. REPEAT 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Menu is missing consumer advisory for raw oysters and ceviche. VR - Verification visit required within 10 days that consumer advisory has been added to the menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottles of degreaser and chlorine were missing labels. All toxic chemicals must be labeled. 0 pts.

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. Thawed raw tilapia still in vacuum packages in walk-in cooler. Raw fish must be removed from reduced oxygen packaging prior to thawing under refrigeration. CDI - PIC slit packages open.

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. Spray bottles of cooking oil were not labeled. Also, same type of spray bottles are being used for the cooking oil and chemicals (bleach, degreaser). Recommend establishment to acquire different bottles for oil or other food that are different from the bottles used to store chemicals to prevent chemical bottles being re-used to store oil. 0 pts.

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.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on sandwich cooler door. Replace torn gasket. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Damaged floor tiles and low grout in some areas of kitchen. Replace damaged tiles and re-grout between tiles where necessary. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed uncooked burger patties stored on commercially prepared vegetables in freezer. CDI - EHS educated and PIC corrected storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw chicken stored over container of oysters inside walk-in cooler. CDI - EHS educated and storage order corrected. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed tomatoes stored in unwashed cardboard box lid being diced. PIC and employee present confirmed that the tomatoes were washed and placed into cardboard box. CDI - EHS intervened, educated employee/PIC. Diced tomatoes discarded and remaining tomatoes re-washed and transferred in to a clean plastic container.

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 facility’s 3-compartment sanitizer dispenser non-functional. PIC advised that he is aware of the issue. EHS observed facility actively using dish machine. Work order repairs placed through Carolina Chemical Corporation (CCC) last week. PIC contacted director of CCC and confirmed ETA for repairs expected by end of week.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed salsa from 9/19 registering at 45 F inside upright reach in CDI - Product voluntarily discarded.***No points deducted due to significant improvement since previous inspection.

REPEAT: 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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed a number of items cooked and prepared the day before with out date marking requirement. CDI - Items were dated during the inspection by PIC.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed burn gel topical solution stored with retail foods on kitchen shelving unit. CDI - Medication removed to office.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed x2 containers of diced tomatoes cooling tightly covered inside upright reach-in unit. Ensure that foods are being cooled quickly using approved processes stated above. Products were prepared and placed directly in refrigeration unit. CDI - Tomatoes were vented inside of walk in cooler to fully cool before use. Products began decreasing towards < 41 F during inspection.

REPEAT: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles and areas in need of re-grouting as well as wall and ceiling damage throughout facility. Ensure that these are smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up left attached to ceiling tiles in some areas. Replace these tiles as necessary.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food co-mingling with retail foods inside reach-in unit. CDI - Food removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items inside of the prep and reach in unit above temperature threshold of 41F. items include tomato salsa (42.0F), raw chicken (41.9F), raw shrimp(45.2F), and tomatoes (45.6F). CDI- Items were moved to walk in cooler to be cooled during the inspection below 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed a number of items cooked and prepared the day before with the wrong dates present on containers of food. CDI-Items were dated during the inspection by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Ensure that foods are being cooled quickly using approved processes stated above. Do not place foods directly in open air environments such as prep unit until foods are fully cooled. Tomatoes were prepared and placed directly in prep unit. Tomatoes were vented inside of walk in cooler to fully cool before use.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Ensure that foods are being thawed completely submerged under running water that is at a temperature of 70F or below. CDI- Observed tripe in prep sink thawing without running water. Food was submerged in below 70F water.

3-302.15 Wash fruits and vegetables prior to use. Observed a half of an avocado in flip top unit with sticker still on the outside. Through discussion with PIC, avocado had been used without being washed. EHS explained to PIC that produce must be washed prior to use and sticker must be removed. CDI- PIC pulled the rest of the avocados to wash during the inspection and discarded previously cut avocados.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles and wall damage in some areas. Ensure that these are smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up left attached to ceiling tiles in some areas. Replace these tiles as necessary.

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 Food establishment currently does not have a plan in oplace or bodily fluids clean up kit to carry out vomiting and diarrhea cleanup. A form is attached to the inspection to help food establishment setup a plan and purchase items needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee in the middle of preparing food go to the walk in cooler to gather items and return to working on the line with food without washing hands in between. Ensure that employees are wash hands and change gloves with the changing of tasks. CDI-PIC stopped employee and made the employee rewash their hands during the inspection. Points weren't escalated due to improvement since the last inspection. COntinue to work with team members on when to wash hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chorizo stored above cooked beans inside of walk in unit. Ensure that items in the walk in are stored according to their final cook temperatures with ready to eat foods. CDI- PIC reorganized walk in cooler to store foods in an approved manner.

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. Upon arrival, observed foods refried beans, beef intestines, and beef tripe all cooling on ice on the countertop. Observed the refried beans drop 1F in 21 minutes. Observed beef intestines drop 2F in 21 minutes. Observed the beef trip drop 5F in 21 minutes. All of these items did not meet cooling. CDI- Foods were broken down in to smaller portions and placed on sheet pans to cool at a faster rate and meet cooling parameters. Observed beef tripe from yesterday at 47F that had not been handled since cooling. CDI-Food was discarded during the inspection.

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 foods such as beef tripe, refried beans, and beef intestines all not meet cooling due to the processes used for cooling was an ice bath with foods tightly packed in bulk. Ensure that items are broken down in to smaller portions to cool at faster rate and placed inside of rapid cooling equipment to meet cooling parameters. CDI- Refer to cooling time and temperature violation (20).

2-103.11(D)(G)(K) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Person in charge shall ensure that managerial duties are being carried out. Observed employees multiple times not cleaning their hands properly or not at all during the inspection, employees are not using the proper methods to rapidly cool tcs foods, and employees aren't preventing cross contamination of ready to eat foods by not changing single use contaminated gloves. CDI- REHS explained the importance of handwashing correctly and when to hand wash, how to cool foods rapidly, and how to prevent cross contamination.

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 When a food employee was asked about the employee health policy the employee did not know where to find the information and couldn't name signs and symptoms to look for in sick employees. PIC was asked the same question and could not identify any signs, symptoms, or food borne illnesses. CDI-REHS guided PIC to sign and discussed the importance of knowing the 6 food borne illnesses as they're reportable to health department.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee handle raw shrimp with a gloved hand. Employee was also observed handling raw onions to place on a taco. Ensure that emnployees are washing hands and changing gloves in between tasks to prevent possible contamination of ready to eat foods. CDI-PIC was informed on when employees are to wash their hands and the importance. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee in the middle of preparing food go to the walk in cooler to gather items and return to working on the line with food without washing hands in between. Ensure that employees are wash hands and change glovves with the changing of tasks. CDI-PIC stopped employee and made the employee rewash their hands during the inspection. 2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash their hands in the prep sink during the inspection. Hand washing may only be conducted at the hand washing sink. CDI- REHS asked employee to carry out hand washing inside of hand washing sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags not kept in chronological order. CDI-Tags were reorganized during the inspection. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed on the menu food establishments offers oysters and multiple dishes of ceviche served under cooked. No parasite destruction letter present. Ensure that a parasite destruction letter is kept on site stating the fish served undercooked is free of parasites.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed limes stored over washed lettuce and shelled eggs stored above vegetables. Ensure that items in the walk in are stored according to their final cook temperatures with ready to eat foods. CDI- PIC reorganized walk in cooler to store foods in an approved manner.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall be maintained at least 135F or greater. Observed shredded chicken at a temperature of 118F.CDI- Shredded chicken was reheated during the inspection using the stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in a prep unit above temperature threshold of 41F. Items include tomatoes(44), raw shrimp(45), raw chicken(44), cooked shrimp(43), and cooked pork(43). CDI- All of these items were moved to walk in cooler to cool below 41F by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed a number of items cooked and prepared the day before without date marking present. Items include cheese, chicken, barbacoa, and cooked shrimp. CDI-Items were dated during the inspection by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle filled with bleach without a label present. CDI- PIC labeled the spray bottle during the inspection.

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 foods such as sliced tomatoes placed directly inside of the prep unit to cool for cold holding. Ensure that items are cooled using appropriate methods such as ice baths, rapid cooling equipment, and separating foods in to smaller/thinner portions. CDI- Tomatoes were moved to walk in cooler to finish cooling process.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door in the kitchen leading to outside with sunlight showing at the top right corner. Ensure that the facility is protected from pests entry by using door sweeps and maintain a tight seal.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a bag of onions inside of dry storage stored directly on the ground. Ensure that all food is stored in a clean location at least 6 inches off the ground.

3-302.15 Wash fruits and vegetables prior to use. Observed a half of an avocado in flip top unit with sticker still on the outside. Through discussion with PIC, avocado had been used without being washed. EHS explained to PIC that produce must be washed prior to use and sticker must be removed. CDI- PIC pulled the rest of the avocados to wash during the inspection.

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 scoops stored inside of sugar and flour. The scoop's handles were making direct contact with the foods.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some shelves with rust build up left attached. Respray or replace rusty shelving to prevent corrosion. 4-501.11 Maintain equipment in good repair. Observed torn gaskets in multiple reach in units. Replace gaskets to maintain proper seal necessary to maintain cold holding temperatures. Prep unit observed holding food at 44-45F not in good working condition. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed a cut milk container being used as a funnel. Discarded during inspection due to not meeting cleanability rules.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to the sides of equipment and racks throughout storage and walk in cooler areas.

5-202.14 Backflow Prevention Device, Design Standard - P No back flow prevention device attached to exterior can wash area.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles and wall damage in some areas. Ensure that these are smooth and easily cleanable. In some areas in the kitchen baseboards are made out of wood that is not sealed and still absorbent. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up left attached to ceiling tiles in some areas. Replace these tiles as necessary.

6-303.11 Provide required lighting intensity. Observed some parts of the walk in cooler with a lighting intensity lower than 10 foot candles.

2-101.11 PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed and employee come out the walk in cooler and change gloves then continue to prepare food. Food service employee was asked to wash their hands.

6-301.12 Hand Drying Provision - PF Observed hand washing sink without any single use paper towels present. Replaced during the inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above ready to eat foods inside of walk in cooler. Reorganized during the inspection.Vegetables will be washed again.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces with food debris still left attached on air drying shelves stored clean. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitizer again.

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 bulk soups cooling from yesterday at a temperature of 45F. Discarded during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked peppers and onions stored on a double broiler at temperature of 122F. Food was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as cheese in prep unit and salsa on ice both above temperature threshold. Foods were moved to walk in unit to fully cool.

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 multiple foods prepared the day before with no date marking present.

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 soups in bulk containers cooling in walk in containers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some oil and sugar in secondary containers without labels present.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door to kitchen allowing sunlight in the kitchen. Repair door with tight seals to prevent easy access for pests.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed staff member on the main line without a hat or hairnet present.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked during the inspection. Pyramid stack pans in order to effectively air dry.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store single service items in a protected manner with coverage or by inverting. Clam shell trays inverted during the inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Food establishment does not have chlorine or quat test strips available for testing sanitizer.VR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to the sides of equipment, hood vents above grill area.

5-202.14 Backflow Prevention Device, Design Standard - P No back flow prevention device attached to exterior can wash area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug present. Maintain dumpsters with drain plugs attached and dumpster lids/doors kept closed to prevent a possible harborage or attraction of pests.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Observed damaged walls and floors throughout. Baseboards are made out of an absorbent wood without a seal present.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC not present at the start of inspection. PIC arrived 10 minutes after beginning the inspection. Food was being prepped in kitchen prior to start of the inspection.

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 45 F, chicken at 46 F, and intestine at 52 F in WIC. Food was prepared yesterday and cooled. Ambient temperature of the WIC was 35 F and other foods were below 41. CDI- Food was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chorizo in reach in with no date. CDI - Chorizo was voluntarily 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 food in WIC had been cooled in large deep containers with lids on and did not get to below 41 F. CDI- Food was voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle stored in container of sugar.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in microwave.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on dumpster.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu with a reminder but no asterisks identifying animal-derived foods that can be served raw or undercooked. PIC stated that beef dishes can be served undercooked upon request and new menus had recently been printed with asterisks mistakenly left off. A verification is scheduled for 4/1/2021 to determine if establishment is in compliance. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored on shelving. PIC identified contents as degreaser. CDI - PIC labeled contents. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees in the act of cooking and food preparation without wearing hair restraints . -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving used to store clean equipment and utensils with build up of dust and food residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer . Advised to wash in dish machine and sanitize in three compartment sink . 10 day verification required.

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 refried beans cooled overnight still at greater than 41 degrees. CDI cooling window missed products 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 refried beans cooled in too great of volume also observed carnitas cooling in to great of volume and covered . CDI split into tow metal pans and uncovered and proper cooling rate achieved. CDI cooling window for beans missed product discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife soiled, in need of cleaning. CDI- Taken to dishwasher.

3-501.13 Use approved thawing methods. Octopus thawing in sitting water. Thaw in running water only.

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

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drinks stored improperly on prep surfaces at back and front of kitchen. CDI: drinks relocated.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Beans at 42F, chicken soup at 43F, cheese at 43F, beef at 43F inside walk-in cooler. Salsa rojo and salsa verde at 43F inside 2-door reach-in at back. CDI; thermostat turned down. Service call was placed. Hot salsa at 45F, salsa verde at 43F, and mild salsa at 48F in ice bath at bar area. CDI: more ice and water added to ice bath. VR by 8/1/19 ; Risk Control plan implemented at visit if needed

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Intestine, beans, cheese dip, and chicken soup all made yesterday stored inside walk-in without date. CDI: properly dated. VR by 8/1/19

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Spray bottles of cleaner and sanitizer not labeled. CDI: labeled properly.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Prepared drinks observed stored on the walk-in cooler floor.

General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Stained ceiling tiles observed at dining room area near restrooms. Replace

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on back prep table. CDI: relocated to bottom shelf.

Repeat: 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed 2 to 3 tags not stored in chronological order. Much improvement has been noted since previous inspection. CDI: tags put in order. VR by 4/20/19

Repeat: 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce in boxes stored above ready to eat foods and veggies inside walk-in cooler. CDI: storage order corrected.

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 a large container of tomato sauce that had been made with whole tomatoes, diced up, mixed in sauce, and boiled the night prior at 51F inside walk-in cooler. CDI: sauce was voluntarily discarded.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler beef tongue, tripe, beans, queso, salsa, pupusas, and baked chicken between 43-45F (see temp chart). Observed green and red salsa inside reach-in at 42F. Observed salsa inside Pepsi grab and go cooler at 45F. CDI: discussed adjusting temperature on cooler thermostat. Voluntary discard on products. Improvement noted since last inspection. VR by 4/20/19

General Comment: 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 inside walk-in cooler beans made yesterday not dated, pupusas with incorrect date made Sunday, baked chicken made yesterday without date. CDI: all items were properly dated.

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 large container of tomato sauce made yesterday cooling improperly inside walk-in cooler with lid on.

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from walk-in cooler, reach-ins, and prep coolers.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drink mix and beef stored on the floor inside walk-in cooler.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on fan covers and shelving inside walk-in cooler. Observed build-up on hood system at front and back cooking areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed current PIC food manager certification expired.

Repeat: 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed oyster tags out of order. CDI: placed in chronological order during inspection.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef stored above cut lettuce inside unit 5 prep cooler. CDI: storage order corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken, beef, and shrimp inside unit 4 prep cooler at 48-51F (see temp chart). Observed some red and green salsa stored inside Pepsi reach-in cooler at 52F. Observed mostly the ones stored closer to the front of cooler not maintaining correct temperature. Observed inside walk-in cooler beef tongue, cheese, queso, salsa, and various other TCS foods stored at 43 - 44F. CDI: discussed not keeping so much product inside walk-in; storing in shallow pans, and adjusting WIC temperature. All foods stored in prep were removed and stored inside walk-in.

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 foods including chicken, chitterlings, chicken soup, and beans inside walk-in cooling in large batches. CDI: gave cooling poster; discussed proper cooling methods, and all products spread out into 2 containers with smaller batches of food.

General Comment: 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 oysters stored on the floor of walk-in cooler.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need of hood system.

General Comment: 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal plate of food stored on back shelf with dry goods.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed no order to oyster tags. CDI: put in chronological order during inspection.

General Comment - 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed in hot holding chitterlings at 108F - 148F and queso at 128F. CDI: chitterlings reheated to 196F and queso to 170F.

Repeat - 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed bean soup in walk-in cooler made yesterday without date. CDI - 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 salsa verde dated 9/30; red sauce dated 9/30; cheese pupusas dated 10/1 inside walk-in cooler all with expired 4 day date marks due to temperature of food being 45F. CDI - all food was discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed some indicators missing from undercooked/raw items offered on menu including oysters and ceviche. CDI: PIC in progress of marking items on menu during inspection.

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

General Comment - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces and under cutting boards while not being used.

Repeat - 4-501.11 Maintain equipment in good repair. Observed non - compliant items #3 left to complete (Replace rusted shelving inside walk-in cooler).

General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelving inside walk-in cooler and outsides of dry good containers.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee bottled water observed stored on prep table. CDI: relocated.

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. Queso observed in large pot cooling from Saturday in walk-in cooler at 53 deg F. CDI: queso was voluntarily discarded

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Soup and chitterlings in walk-in cooler made yesterday without date. CDI: product properly dated. Flautas inside bottom of prep cooler made yesterday without date. CDI: date marked. 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. Flautas inside bottom of prep unit dated 4/29 that expired 7 day date mark. 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. Beans, chicken, shrimp and lettuce all cooling in large batches inside walk-in cooler. CDI: cooling methods were discussed; all products were separated into two portions, stirred, and placed on ice inside walk-in cooler.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No labels on dry goods, squeeze bottles, and seasoning/spice shakers. CDI: labeled on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of onions and a pot of tomatillas stored on the floor at back of kitchen. Observed some food items from yesterday not covered inside walk-in.

General Comment: 4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Non compliant items # 2, 3, 4, 5, and 6 need to be completed. See transitional permit.

General Comment: 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Non compliant items # 7 & 8 need to be completed. See transitional permit.