SUPERICA

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC filling using handsink to fill water for steam table refill pitcher. CDI - PIC and EHS discussed limitations on handsink usage.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) container of raw shell eggs in cold drawer stored behind pickles and above shredded cheese. CDI - PIC rotated eggs to readily available cold storage to prevent potential contamination. EHS provided reach in cooler storage order chart. 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 one (1) TCS food item (garlic oil) held at room temperature. Observed multiple (approximately four (4)) TCS items in prep top cooler 1 at above 41F. CDI - PIC verified that oil had been produced on day of inspection via date sticker. Oil was rotated to WIC to be cooled rapidly. Lid of prep top cooler 1 was closed to allow food to correctively cool. REPEAT. Note: citation has reached its maximum deduction. Continued violation may result in permit action and/or risk control plan. 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 .

3-501.19(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 TCS foamy butter (margarine and unsalted butter) placed at prep table with date mark indicating its time of preparation, but no TPHC label. Butter had been prepared less than four hours prior. Review of existing TPHC plans with PIC showed that TPHC procedures for foamy butter existed; butter is to be cooled to 41F and labeled with TPHC label. CDI - PIC rotated butter to WIC to cool to 41F prior to placing it on TPHC.

4-501.11 Maintain equipment in good repair. Observed one (1) cooler at end of prep line with no food. Per conversation with PIC, cooler was awaiting maintenance. Repair or replace cold holding equipment as needed.

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 one (1) sealed employee food item (cheesecake slice) stored above covered cut produce (limes) in beer WIC. CDI - Employee food was rotated to personal storage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or alternative for hand drying at hand washing sink. CDI Towels were added.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork and lettuce above 41F please see temp chart. CDI.. Items were voluntarily discarded. 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 .

3-501.13 (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. ObservedThawing tuna in ROP packs/packs still intact. CDI added slits to packages.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed dishes stacked wet. 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 equipment in need of wiping down.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in the ware washing area blocked by a low rolling holder for dish machine racks. CDI - PIC relocated rack to unblock handwashing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed visible food debris on metal pans stored as clean. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chili mayo on the expo line at 74F. Chili mayo is made with cooked peppers. Per PIC it is only used for 4 hours and then discarded. EHS advised PIC to place chili mayo on TPHC. PIC voluntarily discarded mayo. Observed Cremosa being held in the salsa prep unit at 46F. Per PIC cremosa was made at 10:45am. PIC placed cremosa in WIC to cool properly. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one large white bin without a label. Per PIC it was sugar. CDI - PIC had employee label the bin.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin of tortilla chips stored directly on the floor in dry storage. CDI - PIC placed a crate under the bin to raise it off of the floor.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several metal and plastic pans wet nesting. Allow to air dry before stacking.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed boxes of raw chicken received at 42F to 45F. Delivery temperatures of refrigerated TCS food should be taken / sampled upon delivery when possible. CDI - PIC had chicken placed in blast chiller to cool to below 41F. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ladle and dicer stored as clean with food debris. Observed small bowls on expo line with debris on interior surface. Observed can opener with food debris on blade. CDI - PIC moved items to ware washing area for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(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 pork belly and brisket without TPHC label. CDI - PIC provided label for brisket.

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 four containers of pico made at 10am cooling in prep unit low boy. Pico temperature 45F at 1042. CDI - PIC moved containers to WIC. At 1108, pico temp was 43F. 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 .

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: Facility has signed EHPs in facility from employees and posted materials from MCHD, but forms for randomly selected employee could not be produced in order to confirm employee had been informed of their reporting responsibilities. CDI- Employee reviewed and signed employee Health Reporting Agreement.

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: Onions and peppers held on TPHC were not labeled with a start or discard time. Butter held on TPHC was not labeled. Chicken, pork belly, brisket, held on TPHC at top level of grill was not labeled CDI- discarded voluntarily.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths on surfaces at front line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed pans stacked in the dish pit and stored as clean were stacked wet.

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed clogged spray ports on interior of dish machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed metal and plastic insert containers stored as clean on the shelves in the dishwashing area with sticker residue and food debris still adhered to the containers. CDI - PIC separated dishes with sticker residue and food debris to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed a large/deep bin of raw chicken in brine stored in the WIC at temperatures between 47-50F. PIC stated it was in the WIC overnight and time stamped label supported it was in the WIC overnight. REPEAT. No escalation due to no increase in severity, PIC discovered an issue in the preparation process in that the brine was supposed to be cooled prior to mixing with the chicken. CDI - Voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of raw brisket, raw chicken and lettuce mix in the refrigerated drawers at the cookline at temperatures of 43-46F. CDI - PIC moved to WIC. Items had only been brought up to the cookline equipment 30 mins prior. 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 24hrs. -Pf - Observed an opened and wrapped package of chihuahua cheese on the WIC shelf that was not provided with a date mark. PIC stated it had been opened the day prior. CDI - Cheese 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle containing a blue liquid stored on the chemical rack at the mop sink that was not labeled as to its contents. CDI - PIC labeled spray bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a large/deep bin of raw chicken in brine stored in the WIC at temperatures between 47-50F. Bin was approx. 1ft deep and product was covered overnight. PIC discovered the issue in the preparation process of the chicken where they are supposed to cool the brine down prior to mixing it with the raw chicken. PIC and staff were unaware of this. PIC stated he is going to have a staff meeting and ensure all prep employees are aware of the proper procedure going forward. Splitting the batch up into smaller containers may also aid in the cooling process. REPEAT. CDI - Voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed virtually all dishes stacked in the dish pit and stored as clean to be wet nested.

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. Found roasted tomatoes and grilled jalapeños from previous day still in cooling process. CDI- all voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Roasted tomatoes and grilled jalapenos from previous day and still in cooling process were tightly packed in large tubs and tightly covered. Also found tamales containing cooked pork tightly covered and tightly packed in WIC. Tamales dropped 2 F in temperature in one hour. At that calculated rate. Tamales would not have cooled correctly. CDI- tamales uncovered annd placed in blast chiller. CDI- education on cooling dynamics and use of equipment. Facility has a properly functioning blast chiller. Cooling logs are kept but appear that all foods that are cooled are not documented on log. Ex: tomatoes and jalapenos were not found on cooling log. Use blast chiller to cool food all the way to 41.0 F or below. Take temperatures of cooling food in the center of the pans to accurately document the cooling process. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P: Facility cooks chicken breast directly on grill to just under 165.0 F. Chicken is then transferred to middle shelf over grill to finish cooking to 165.0 F. Chicken is then placed on higher shelf to hold at 135.0 or above. Employee pulled chicken of 153.0 F from middle shelf and began cutting for salad. CDI- chicken discarded and chicken temping at 176.0 F used.

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: Onions and peppers held on TPHC were not labeled with a start or discard time. PIC stated onions were placed on TPHC holding at 10:00 AM CDI- discarded voluntarily.

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: shredded lettuce cooling tightly packed in covered shallow pans. CDI- covers removed and lettuce lightly tossed to allow cold air to contact food. Lettuce dropped 5 F in one minute. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Multiple soiled cloths on cutting surfaces at front line.

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: Facility has signed EHPs in facility from employees and posted materials from MCHD, but forms for some employees could not be produced in order to confirm employees have been informed of their reporting responsibilityCDI- Follow up visit to check on progress within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Significant number of metal pans in dish pit stored clean with sticker residue. Return visit to check on correction within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P : Charro beans, said to be holding, in holding equipment, were below 135.0 F. Refer to temperature chart. CDI- beans reheated to 165.0 F on stovetop. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 some pans of TCS food in prep tops, held more than 24 hours, without date marking. CDI- all 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: See above. Pans observed without date marking. CDI- discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Cold drawers at front prep line with loose debris accumulating.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P: upon entry, prep crew immediately donned gloves to continue working with food. No hand washing observed. EHS corrected employee and discussed with PIC. Hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: One hand sink at front line out of paper towels. CDI- towels provided.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.: Rice and 2 pans of Queso above 41.0 F from overnight cooling. Refer to temperature chart. CDI- all discarded voluntarily. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Small prep unit at front line not holding food at 41.0 F or below. Sour cream, pico, shred cheese in unit from overnight above 41.0 F. Refer to temperature chart. All voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Rice and Queso from overnight cooling did not meet cooling parameters. Food was in covered pans and in dense volume. Blast chiller not used according to staff. CDI- discussion on proper cooling parameters and discard of food observed. 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. Non food contact surfaces of pans with label residue, stored as clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P . Observed pancake batter containing raw shelled eggs in WIC stored over RTE cheese. -CDI- 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. Observed raw hamburger patties stored over raw shrimp in cold drawer. Rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed dried food residue in microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P:sour cream, guava glaze, avocado crema, in prep top above 41.0 F. Refer to temperature chart. CDI- voluntarily discarded. 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 .

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 roasted jalapeños dated 5/7. Baked potatoes, brisket, short ribs, chicken flautas dated with todays date, though they all had been cooked and cooled one day previous. CDI- jalapeños voluntarily discarded. Food prepared previous day re-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 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 .

3-501.15 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 diced tomatoes prepped today cooling in cold drawer at 57.0 F. Two hours later, tomatoes had dropped 3 .0 F. CDI- placed in blast chiller to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic containers, cups, metal bowls in dish pit.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup inside chip machine from previous day. Equipment had not yet been in use today. PIC stated night shift did not complete necessary cleaning. Maintain regular cleaning schedule. 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 stacked metal bowls stored as clean, with visible egg shell from previous use. CDI-PIC moved bowl to dish pit to W/R/S.

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 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 hot pickled jalapenos prepared on 2/08 inside WIC. CDI-PIC voluntarily discarded item that was held past 7 days.

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 multiple deep pans of food still in cooling process covered with lids in WIC. CDI-Lids were removed to facilitate quick cooling.

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 shaker on prep line. PIC stated the shaker contained salt. CDI-Employee added correct label to working container.

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 a large can with multiple cans stored on rack with other cans for use. EHS asked PIC what they normally did with dented cans, and the PIC stated they were held in the office. EHS pointed out the dented can to PIC. CDI-PIC moved dented can to office to be stored for credit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal bowls and plastic food containers. Utilize pyramid stacking or alternative storage to facilitate air drying.

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 exterior of metal pans stored as clean on drying rack visibly soiled. It appeared to be some sort of solidified animal fat or grease deposit. CDI-Pans were moved to dish pit to be W/R/S.

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 food debris splattered on wall on cook line. Space had not yet been in use, so buildup was from previous days. Increase cleaning frequency.

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: Facility has signed EHPs in facility from employees and posted materials from MCHD, but forms not signed or updated since 2/2022. CDI- PIC printed copies of EHP and will have employees sign. Follow up visit to check on progress within 10 days.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some pans and trays of cooled food in WIC uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Significant number of metal pans in dish pit stored clean with sticker residue. Return visit to check on correction within 10 days.

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: Onions held on TPHC were not labeled with a start or discard time at 1:30 pm. PIC stated onions were placed on TPHC holding at 11:00. CDI- discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: One hand sanitizer bottle stored on upper shelf with some food and over clean items. CDI- bottle placed back into first aid storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans in dish pit wet stacked.

5-501.17 Provide a covered waste bin in female restrooms. Facility has six individual unisex restrooms. Some do not have covered receptacles.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with buildup around the top seams. Clean ice machine as needed to prevent buildup. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mulitple dishes with food debris and date mark stickers stored as clean. CDI: PIC placed dishes to be rewashed.

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 a couple gallons of milk, tamales, cut melon without dates. CDI: PIC placed correct dates on items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed octopus being thawed under running water that was above 70F. CDI: PIC starting prepping octopus for cooking.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects in the bar area.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed tomatoes being pulled straight from box and put on the grill to be cooked.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Dish oil employee working with soiled utensils and equipment at dirty side of high temp dish machine, then unloading cleaned utensils and equipment without hand wash in between. CDI- Discussion with PIC, who then instructed employee to wash hands in between task changes.

6-301.11 Provide soap for handwashing at each handsink. -Pf: One hand sink in kitchen with no soap or dispenser. CDI- soap supplied to hand sink.

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.: Found cooked whole tomatoes 80.0 F at 4:53 pm that were cooked at 12:16 pm same day. Found cooked whole tomatillos 81.0 F cooked at 12:16 pm same day. Found cooked whole jalapeños 90.0 F at 4:53 pm that were cooked same day at 12:16 pm. Methods of cooling prevented cooling parameters from being met, based on observations. See #33 below. CDI- all three tubs of food voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Chopped greens in prep line tops above 41.0 F. CDI- moved to WIC for cooling and back-up brought out for service.

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: Found various salsas with TPHC sticker indicating 4.5 hour hold time ( 4:30 pm to 9:00 pm). CDI- labels changed to show expiration at 8:30 pm

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: Found large tubs with cooked tomatoes, tomatillos, and jalapeños in deep volume, stacked and side by side in close proximity to each other in blast chiller. Little space for cold air circulation. Three tubs had food above 80.0 F after 4.5 hours. CDI- discussed methods with PIC and lessened volume of food in blast chiller. 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 .

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Some spray ports on interior of high temp dish machine clogged with visible food debris.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: various containers in Bain Marie being reheated to be held for service. Foods were 55 F upon entry, ninety minutes later some were still under 100 F. Chef stirred contents of all and temperatures rose to 140. F. Improve re-heating methods to include regular stirring and temperature checks; or use stovetop / flattop for rapid reheating. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cold drawer under stove holding foods at more than 41.0 F. Refer to temperature chart. CDI: Cooked food voluntarily discarded, raw proteins moved to walk-in for rapid cooling.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Re-formatted menus lack disclosure language of consumer advisory. Shrimp and snapper ceviche lack disclosure asterisk. Fried egg optional add-on lacks disclosure asterisk. Some menu items also are asterisked but have no undercooked proteins. Remove asterisks. Menu was marked up for PIC to indicate changes needed. Verification of re-printing within 10 days.

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: Employee Health Policy does not reference non-typhoidal salmonella. CDI- supplied facility with updated copy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Tomato dicer with attached residue after stored as clean. Plates stored in cold drawers below TCS foods in tops are accumulating food residue from dropping of cut greens etc from prep tops. CDI- plates and affected utensils, dicer, sent to dish pit for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Pork belly and baked potatoes in cold drawer 44F. CDI- Batches where both foods came from were 37 F in WIC. CDI- Allowed to place potatoes and pork belly into blast chiller for rapid chill. Items reach 41F within 15 minutes.

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. Sugar, salt, and flour bins not labeled.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf: Facility does have have a means of testing surface temperature of items passing through high temp dish machine. Verification within 10 days.,

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no documents for parasite destruction at facility. PIC states ceviche is made with red snapper that is wild caught. Shrimp is also served raw. Parasite destruction documentation needed for this item also. REPEAT. Verification within 10 days. In the meantime, PIC stated they will cease serving ceviche until proper documentation is received.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with sticker residue stacked and stored as clean. Verification that issue has been resolved within 10 days. REPEAT.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Cooked onions previously cooled found not on direct heat, said to be reheating for holding. Onions were not coming up at a rate where 165F would be attained within 2 hours. CDI- PIC placed onions on flat top and quickly brought them up to 178 F.

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: Found Breakfast sauce and Campechana sauce dated from Sept 12 and 13, CDI- voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in solution that measured 0 ppm sanitizer (quat)

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

4-501.11 Maintain equipment in good repair. Some split door gaskets in reach in coolers. Replace, repair as needed.

4-501.14 Warewashing Equipment, Cleaning Frequency - C: Some spray ports in high temp dish machine severely clogged with food debris.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no documents for parasite destruction at facility. PIC states ceviche is made with red snapper that is wild caught. Verification required.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burnt ends and jalapeños hot holding below 135F. CDI, burnt ends discarded by PIC and jalapeños reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breakfast salsa, chicken flautas, cooked potatoes, pork belly, half and half cold holding above 41F. Observed salsa, pork belly, cold holding at 41F at walk in cooler. PIC states potatoes were cooked 2 days ago and chicken flautas were cooked yesterday. CDI, items discarded by PIC.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed expired milk stored at reach in cooler. CDI, item discarded by PIC.

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

5-205.15 Maintain a plumbing system in good repair. Observed restroom out of service. PIC states hot water at sink not up to temperature. PIC states they are waiting on plumber for repair.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink across from the fryers. CDI-PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed black build up on the blade of the can opener. Observed metal bowls stored as clean with food debris inside and leftover stickers on them. CDI-PIC rewash, rinse, and sanitized can opener and bowls.REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer bucket at the bar reading 0ppm. PIC refilled bucket to 100ppm. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal containers on the dish rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-P-Observed plastic cups, lids and other single-use articles stored behind the flip top unit in containers with food debris inside. CDI-PIC covered all single use articles.

4-501.11 Maintain equipment in good repair.-Observed a torn gasket inside the reach in unit of flip top.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site during first 40 min of inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer at bar dish machine. CDI: All glassware to be washed in the main dishwasher in the back. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans with sticker residue stacked upon one another. CDI: Pans removed for washing.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed onions reheating after 3 hours still at 120F. CDI: Product voluntarily discarded.

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 many food items cooling below proper rates or that were outside of the proper cooling parameters throughout facility including but not limited to refried beans, pickled onions, cut lettuce, Chile rellenos, chili gravy, and rice. CDI: Items outside of the cooling windows were voluntarily discarded. Others were put into shallower pans and placed into the blast chiller.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items throughout facility holding above 41F on the line including but not limited to cut lettuce, cut cabbage, shredded cheeses, mixed vegetables, and potatoes. CDI: All products voluntarily discarded. REPEAT VIOLATION

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 several items date marked from more than 7 days ago including but not limited to black beans (7/1,7/2), chorizo (7/1), chili sauce (6/26,7/1), and hot-pickled onions (7/2). CDI: All items voluntarily discarded. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed hot-pickled onions with no date mark in the prep top. CDI: Product was voluntarily discarded. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items cooling in walk in cooler while tightly covered and/or in deep pans including but not limited to refried beans, rice, lettuce, chili gravy, and pickled onions. CDI: Products rapidly cooled in the blast chiller if from less than 4 hours ago. Refried beans and rice were voluntarily discarded.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands and use same washed hands to touch sink knobs when turning water off. CDI- education was given and hands were rewashed and paper towels were used to turn the sink knobs off. 0 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed ice in handsink on line. CDI: Sink cleaned. REPEAT - 1 point.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak that is cooked to medium well(135F) were hot holding at 117-122. CDI- After it was determined that the steaks were not in production for longer than 1 hour, steaks were reheated to 170F and then placed in walk in cooler to cool. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Reach in cold hold unit was holding milk and salsa at 43-45F in the waiter/waitress station. CDI/VR - Facility discarded all TCS foods located inside of unit and is to have unit serviced within 10 days. Facility is under strict instructions to not use unit until it has been repaired. REPEAT - No escalation of points due to overall better cold holding. -1.5 points.

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 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cut cabbage and feta cheese inside of refrig. drawer. Observed salsa Verde, pico, corn mix, blanched vegetables and other foods in the WIC dated for 8 days. CDI/REPEAT. Facility properly adjusted date marks on all foods in walk in cooler. Foods that have exceeded pass their expiration date was voluntarily discarded. This is a repeat item. Adjust violation moving forward or risk being placed on risk control plan and losing double points. -1.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee with watch on. 0 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink on line. CDI: Sink cleaned.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed plate thermometer would not get above 152F. CDI: Repair person reset machine and the machine was then hot enough. Plate thermometer was over 160F.

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 sauces and salsas throughout walk in and in ice baths cooling below required rates including salsa verde, posole base, red table sauce, and enchilada sauce. CDI: Products rapidly cooled by separating onto thin pans. 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 several products including green table sauce, brisket, salad, and al pastor cooling below required rates. CDI: Products separated for cooling. Green table sauce voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items above 41F but at or below 45F in prep top coolers. CDI: Products will be used within 4 days, per PIC. Observed compana sauce holding above 45F. CDI: Product voluntarily discarded. Observed gringo sauce on table tops in dining room. Based on recipe, product must remain cold unless a product assesment confirms it is not TCS. VERIFICATION REQUIRED

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 many TCS sauces date marked as prepped 7/28. Observed gringo sauce date marked CDI: Sauces voluntarily discarded. Observed tamales date marked 7/31 in walk in cooler. CDI: Tamales 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 no date marking on many items throughout facility. Observed pastor and brisket date marked 8/7 when they were cooked on 8/6. CDI: Items with no date voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time marked on butter, jalapenos, or onions that PIC stated are held on TPHC. Observed no written procedure for any of the hot held items that are marked for TPHC, the jalapenos, the butter, or the onions. Observed red and green table salsa procedures state that if product is 41F and below it can be saved. Once an item is placed on TPHC, the product must be discarded regardless of temperature. VERIFICATION REQUIRED REPEAT VIOLATION

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure on the menu. Items are properly asterisked, however only reminder portion of consumer advisory is in place at the bottom of the menu. VERIFICATION REQUIRED REPEAT VIOLATION

7-207.11 Store labeled, employee medications to prevent contamination. -P Upon arrival observed employee prescription medicines stored on prep table at fryer station. CDI: Medication 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 several sauces and food items cooling in deep, covered containers in walk in cooler. CDI: Some products voluntarily discarded and some rapidly cooled in smaller portions on ice and with an ice wand.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various white granulars unlabeled in kitchen and at bar.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed bar syrups and juices stored in ice. CDI: Items removed. Products do not require refrigeration. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee purse stored on shelf above prep area and touching squeeze bottles. CDI: Purse relocated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cook line. CDI: Cloths relocated to dish area. REPEAT VIOLATION

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 gaskets of reach in coolers and cooler drawers. REPEAT VIOLATION Previous issue corrected.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage posted at any of the restrooms in front of house.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed visible pink buildup in the ice machine in back of facility. CDI: PIC had machine cleaned during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures in place for sauces held on TPHC. CDI: EHS provided form to be filled out on site.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory disclosure for sunny side up eggs on brunch menu. Observed no verbiage linking the disclosure asterisks to the reminder text at the bottom of menu. VERIFICATION REQUIRED within 10 days to determine compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several items prepared this morning (guacamole, lettuce, and diced tomatoes) cooling in flip top units rated for holding on front line. CDI: All items prepared this morning were removed from storage and sent to walk in unit for rapid cooling to 41F. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer buckets reading less than 50 ppm QAC. CDI: Buckets emptied and refilled with sanitizer reading 200 ppm QAC.

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 ice scoops sitting in a container with standing water in the bottom. EHS recommended drilling hole in container to allow drainage.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed take out trays along cook line stored with food contact surface facing up. CDI: Trays inverted. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged lid on far right flip top on cook line that may be interfering with the ability to close the unit and maintain temperature.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in freezer with heavy food debris building up in the bottom of unit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on shelving above clean dishes and single service cups for facility. CDI: Beverage discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over top of tortillas in cold drawer beneath grill. CDI: Storage order corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed onions held on grill at 97F. CDI: Onion pan placed directly on grill and product heated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tacos dorados overstacked above fill line in small flip top unit adjacent to hand sink on far end of cook line holding above 45F. Observed enchilada veggies portioned earlier today holding at 49F in walk in unit. CDI: Tacos dorados voluntarily discarded and veggies were vented to facilitate rapid cooling. REPEAT.

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 short ribs from 12/05 (8th day of shelf life) in walk in unit. CDI: Short ribs 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 ground beef, black beans, and verde sauce cooling in plastic containers in an ice bath that only partially immersed the items. Observed pork belly cooked earlier today cooling in a flip top on cook line rated for holding. CDI: Ice added to bath and products stirred to facilitate rapid cooling. Pork belly spread out on sheet pan and placed in walk in unit to facilitate rapid cooling. All aforementioned products were cooling at the proper rate by the end of inspection. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups in server stations displayed with lip contact surfaces exposed to potential contamination.

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 corner wall joint missing a covering, exposing the glue beneath. Ensure that repair is made to render joint smooth and easily cleanable.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine reading 0 ppm chlorine sanitizer after running and being primed. Observed sanitizer in three comp sink basin reading 0 ppm QAC during initial test. Vat refreshed with fresh quat reading between 200 and 400 ppm QAC. CDI: Maintenence call made during inspection and dishmachine was fitted with proper sanitizer. (QAC was used instead of chlorine.)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items in far left flip top unit holding above 45F (see temp chart for exact numbers). CDI: All out of temperature items were voluntarily discarded and restocked items were placed on ice to keep cool until repairs could be made. Maintainence was on site during inspection and removed plastic from fans that had partially blocked air flow.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sauces kept on TPHC at side expo area with no written procedure. CDI: EHS provided written procedure and PIC filled out on site.

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 roasted tomatoes cooling at a rate of 0F/min in walk in, guacamole cooling in a flip top unit rated for holding, and two table sauce containers cooling in covered containers in a small flip top unit. CDI: All cooling products were relocated to proper shelving for cooling in walk in and vented to facilitate rapid cooling below 41F. REPEAT.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at bar area blocked with empty sanitizer bucket. CDI: Bucket removed and access restored.

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 that facility was unable to provide documentation from seafood purveyor regarding the parasite status of fish used for ceviche. VERIFICATION REQUIRED within 10 days to determine compliance.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw seafood in cold drawers on the main cook line and a prepared food item stored beneath raw fish and shrimp in walk in unit. CDI: Storage order corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items held in ice baths in nonfunctional flip top holding above 45F, as well as bagged potatoes in adjacent flip top unit, holding above 45F. Ice baths were not sufficiently high to keep products cold. CDI: All out of temperature items that had been prepared more than an hour prior were voluntarily discarded and the other out of temperature items were sent to walk in for rapid cooling to 41F. PIC has order in for repairs to nonfunctional unit. VERIFICATION REQUIRED within 10 days to determine long term compliance.

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 one container of morita mayo with incorrect date (05/30) and unlabelled containers of cream products. CDI: Mayo date corrected and cream products were voluntarily discarded.

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 missing disclosure asterisks and verbage linking specific food items to consumer advisory reminder. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several deep metal pans of grilled tomatoes cooling at an insufficient rate in walk in unit. Observed that cooked chicken was placed directly under cooling tomatoes, which could have slowed the cooling process for tomatoes. CDI: Tomatoes were spread out in hotel pans and chicken rotated to top of cooling shelf to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one oil squeeze bottle with no label, as well as some spice shakers with no labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket on cook line reading less than 50 ppm QAC after being refilled. CDI: Bucket emptied and refilled with sanitizer reading 200 ppm QAC.

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 at dessert area sitting in room temperature water and scoop stored down into bulk dry product in area to the right of warewashing room.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups behin bar area displayed with lip contact surface exposed to potential contamination from air.