TAQUERIA EXPRESS GRILL

2-102.12 (A) 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 shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored behind raw beef in top of sandwich cooler. Do not store raw chicken behind raw beef because the raw beef could be contaminated when employees retrieve the raw chicken. CDI - Employee corrected the food storage order. No increase in severity so kept at half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Nopales in upright cooler measured 45-46F. Employee stated they were cooked this morning at 7AM. CDI - Employee educated on cooling methods and she discarded the nopales. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Queso dip measured 115F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employee reheated queso on stove top to above 165F. 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 .

3-501.15 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 Menudo was cooling on speed rack out of temperature control and measured 95F. Employee stated it was finished cooking 1.5 hours ago. Ensure employees put TCS foods in walk-in cooler or freezer quickly after cooking so the food reaches 70F within 2 hours. Also, nopales were above 41F and cooled in reach-in cooler for over 6 hours. TCS foods must be cooled in proper equipment such as an ice bath, walk-in cooler or freezer. TCS foods must be cooled in shallow pans or containers and left loosely covered or uncovered to facilitate rapid cooling. CDI - Employee educated on cooling methods. Nopales were discarded and the menudo measured below 70F at the 2 hour mark after employee moved pans to the walk-in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.15 Maintain a plumbing system in good repair. Leak at 3-compartment sink faucet. Repair leak. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-201.11(A) Use food from approved sources only.-P Establishment is buying hot rotisserie chickens from Sam’s Club deli and then portioning them for customer orders. It is not approved for food establishments to buy meat that was cooked in another permitted establishment to then portioning them for and prepare more and sell to customers. CDI - Rotisserie chicken discarded.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw chicken above raw beef. CDI - Food storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.15 Wash fruits and vegetables prior to use. Some avocados still had stickers on husk in pan in bottom of sandwich cooler. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 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. Wall tiles missing near grill. Replace missing tiles or repair wall in other manner so it is in good repair and smooth and easily cleanable. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee purse observed on dry storage shelf. Store employee personal items separately from food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in top of sandwich cooler on line were 47F (beans, tomatoes, salsas, corn). PIC stated the items were placed in cooler at 10am. EHS filled out TPHC form to use for TCS foods in cooler until it is repaired. VR - Verification that cooler is repaired required within 3 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle observed laying in ice in ice machine. Store utensils in a manner that prevents handle from touching ice.

4-501.11 Maintain equipment in good repair. Sandwich cooler on line is not holding TCS foods below 41F. Repair cooler. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Waste observed around dumpster. Maintain dumpster area clean to prevent attracting pests. 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. Floor tile damage and missing tiles in kitchen. Wall damage near hand sink in kitchen. Repair physical facilities. REPEAT

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing cloth in hand sink. CDI: Item removed, education provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over garlic sauce inside reach in cooler. CDI: Storage order was rearranged. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves or washing hands. CDI: Employee removed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Bucket of sanitizer was empty. CDI: PIC replaced bucket, line primed, new concentration is 50ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pulled chicken at 76F with less than 30 mins left in cooling window. CDI: Portions were split, chicken cooled to 70f by end of 2 hr window. 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 .

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 chicken cooling at 0.38F/min during 2 hr window in thick portion inside reach in freezer. Chicken had less than 30 mins left in 2 hr window. Observed cheese dip cooling at a rate of 0.16F/min during 2 hr window sitting out at room temp. CDI: Chicken was split into smaller portions, cheese dip was placed in ice bath. 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 .

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 missing floor tiles near glass door reach in cooler. Observed wall near hand sink and glass door reach in damaged. Repair.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels. CDI: Paper towels were placed at sink.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored above deli ham inside reach in cooler. CDI: storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 rice cooling at a rate of 0.46F/min during 2 hour cooling window. Rice was in a thick portion inside reach in freezer. CDI: Rice was flattened out in thin pan. 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. Observed wiping cloths being held in 10ppm chlorine. CDI: More bleach was added, concentration is 50ppm.

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 ceiling vents with dust build up. 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 missing floor tiles near glass door reach in. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty with an expired CFPM certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork being stored over RTE foods in reach in cooler. CDI- PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee switching tasks from handling dirty dishes to then grabbing food to prepare in the kitchen with no glove change. CDI- PIC educated employee on proper glove use and instructed employee to wash hands and don new gloves.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled can opener, and multiple pans soiled with food residue in facility. CDI- Equipment was moved to dish area to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 items in make table and reach in cooler that were not date marked. VERIFICATION REQUIRED. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed as can of raid being stored in the kitchen not intended for commercial use. CDI- PIC discarded can.

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 shrimp cooling, see temp chart, temperature went up after being placed next to an item that was recently cooked; CDI-PIC moved shrimp to cool quickly in freezer. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two dead roaches in cooler area, and two live roaches.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils being stored in water at 80F degrees. CDI-PIC removed utensils to be washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many dishes being wet nested. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying pans with a wiping cloth after removing them from dish machine.

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

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 broken/missing throughout facility.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM with expired certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans and slicer with food debris while being stored as clean. CDI: Items were placed 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse 3 spatulas and take them back to the grill for use without sanitizing. CDI: Spatulas were run through the dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08

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 sliced ham cooling from yesterday above 41F. CDI: PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken nuggets, chicken tenders, breaded chicken, French fries and shredded cheese in prep unit above 41F. Ambient air of unit was 43F. All items were voluntarily discarded due to being in the unit overnight. Shredded cheese was placed in the unit less than 4 hours ago, it was moved to other refrigeration. VERIFICATION REQUIRED. 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

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 beans cooling at a rate of 0.38F/min during the 2 hour window in a large metal container inside reach in freezer. Observed lengua cooling at a rate of 0.23F/min during 2hour window in large container inside reach in freezer. Observed sliced ham cooling overnight above 41F. PIC stated the ham was sliced then placed directly into prep top. CDI: Ham was voluntarily discarded, beans and lengua were separated into smaller portions and ice was added. 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish which was thawed with ROP packaging still intact.

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 broken floor tile near glass door reach in and damaged wall at prep sink and 3 compartment sink. Repair.

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC food protection manager certification is expired. PIC states that he and several staff members are working on taking the serve safe exam for certification. -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed food employee rinse blue cleaning cloth at hand washing sink and use it to pat down a sope corn flour shell at flat top grill. CDI - Employee educated on hand washing sink use and food voluntarily discarded. -0-

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 shelled eggs stored above cooked chicken in prep top. No physical evidence of contamination observed. CDI - Storage order was corrected. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed food employee use moistened blue cleaning cloth to rehydrate sope corn flour shell. CDI - Employee educated and product voluntarily dsicarded. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed containers of cooked chicken and beans inside of reach-in unit with out date marking. CDI - PIC advised dates of preparation was yesterday and had the items labeled accordingly with correct dates. 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. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date marking on queso fresco stored inside of the reach-in unit. PIC unable to verify its first use date. CDI - Product voluntarily discarded. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 no change in temperature after > 30 minutes of cooling of large deep pan full of cooked lengua. Refer to temperature chart. CDI - Food separated into smaller portions and placed into RIF to achieve cooling towards < 41 F. ***No point deduction due to observing significant improvement since previous inspections. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in prep top with stickers still on outer skin. Wash before use. CDI - Product voluntarily discarded by PIC. -0-

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several multi-use cups, multiple pans and plastic containers wet stacked at utensil shelving units. CDI - Utensils separated to allow proper air drying. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing supply when hand washing and prep sink are in use. Repair. -0-

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 several personal foods stored with and above retail foods inside of upright reach-in unit. -0-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC food protection manager certification is expired. -1-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. - P. Observed employee rinse hands with donned gloves at hand washing sink. CDI - EHS intervened, educated. Employee discarded gloves and properly washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two employees wash hands and turn faucet off with bare hands before beginning food prep. CDI - EHS provided instruction on proper hand washing procedures and instructed employees to re-wash hands. -2-

6-301.14 Post a handwash sign at each handsink. Observed illegible hand washing guidance posted at kitchen hand washing sink. CDI - EHS provided guidance during inspection. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple foods uncovered inside of refrigeration units. CDI - Foods covered. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine sanitizer concentration reading at 0 P.P.M. It was discovered that the bucket for sanitizer solution was empty. CDI - PIC replaced with new sanitizer bucket. Dish machine primed, ran and sanitizer reading at 100 P.P.M. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed multiple plastic and metal containers with sticker residue and food debris stored as clean on shelving unit. CDI - All utensils relocated to 3-compartment sink and W/R/S. -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. -1.5-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods to be > 41 F inside prep unit and reach-in units. Refer to temperature chart for details. Items were confirmed to have been placed into cold holding prior to today’s inspection. Upon further investigation, it was discovered that the entire prep unit across from the stove was malfunctioning. CDI - Items on top unit placed on emergency TPHC, remaining were relocated to reach-in freezer to rapidly cool down towards < 41 F. -3- ***3-DAY VERIFICATION REQUIRED. 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.

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 several TCS foods such as: Chicken flautas, queso fresco, cooked shrimp and cut lettuce cooling in ambient temperatures on a speed rack, shallow ice baths and in reach-in units. Refer to temperature chart for details. CDI - EHS educated, items on speed rack and some from the reach-in were transferred to reach-in freezer, deep ice bath made for cut lettuce. -0.5- 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.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in chlorine sanitizer bucket with a concentration of 0 P.P.M. CDI - PIC refreshed bucket of sanitizer with concentration of 50 P.P.M. -1-

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several multi-use cups, multiple pans and containers wet stacked at utensil shelving units. CDI - Utensils re-located to 3-compartment sink to be W/R/S. -1-

REPEAT 4-501.11 Maintain equipment in good repair. Observed entire prep unit unable to maintain foods < 41 F. Water observed to be pooling inside. Also observed torn gasket at one of same unit’s cold drawer. Repair. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC food protection manager certification is expired. REPEAT

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee drinking out of plastic water bottle and then proceed to handle clean equipment and Containers. CDI: PIC instructed employee to wash hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed salsa verde in RIF that was recently moved from RIC. PIC stated that salsa had been cooling in RIC over night. Salsa temperature was above 41F. CDI: PIC voluntarily discarded salsa verde. 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 Observed raw meats in two door RIC with temperatures of 42F and 43F. First ambient temperature of unit was 43F. Ambient temperature of unit was 38F after adjustment. Observed salsa being stored on counter in ice. Temperature was 42F-43F. REPEAT.CDI: PIC moved foods to another RIC to ensure foods stay 41F and below and will have unit serviced for precaution and PIC added more ice to salsa container to quickly cool. 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 cut tomatoes, lettuce and cooked chicken without date mark in fliptop cooler. REPEAT. CDI: Employee date marked items and stated they were pulled from larger batches with the date present. EHS educated PIC about moving dates with the food going to the flip top unit. Points not escalated due to improvements from last inspection. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of RAID pesticide in kitchen area. REPEAT CDI: PIC removed product from the premises. 7-202.11 (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. Pf Observed container of oil near slicer. PIC stated that it is automobile oil and they use it to lubricate the arm of the slicer. CDI: EHS instructed PIC to remove this oil from the facility and to cease its use on food contact surfaces and equipment as it is not a food approved material. EHS informed PIC of food safe oils used for equipment.

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 salsa verde in deep container that was cooling over night in RIC and recently moved to RIF. Salsa verde temperature was above 41F. CDI: PIC voluntarily discarded and EHS discussed proper cooling methods with large batches of food. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in chlorine sanitizer bucket with a concentration of 10 ppm. CDI: PIC refreshed bucket of sanitizer to reach 50 ppm. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in fliptop with stickers still on skin. Wash before use. REPEAT

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

4-501.11 Maintain equipment in good repair. Observed torn gasket in RIC at back left of kitchen.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no designated PIC on-site upon arrival and staff stated person in charge was on their way. CDI by instruction. PIC arrived during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC food protection manager certification is expired. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Upon arrival EHS observed food employee working the grill while eating food. CDI through instruction.

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 raw chicken stored above cooked beef in reach-in cooler. CDI: Storage order was corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed containers of raw chicken and raw beef in fliptop with temperatures above 41F. PIC stated they were prepped almost two hours prior. Observed sliced deli ham win fliptop with temperatures over 41F. PIC stated item had been there overnight. REPEAT CDI: PIC voluntarily discarded ham and took raw chicken and beef to reach-in cooler to rapidly 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 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 several TCS foods in fliptop unit without a date mark. PIC stated that they use a bulk batch date system. Observed cut beef and chicken in reach-in cooler that was cooked yesterday and cut today. items were marked with yesterdays date. CDI: PIC date marked all products to match preparation date of bulk containers in reach-in coolers. EHS provided education about the date of preparation being on TCS, ready to eat items and not the day when they are cut after cooking. CDI: date corrected to yesterdays date.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed cooked beef held beside grill with a temperature of 109F. After discussion with PIC it was determined that the intention is to hold it for 4 hours and then discard what is left. Observed no written procedures for TPHC. CDI: TPHC form filled out on site. 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 container of cooked beef without a time stamp of start time and/or discard time. CDI: PIC voluntarily discarded cooked beef.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two cans of RAID pesticide in kitchen area. CDI: PIC removed product from the premises.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in chlorine sanitizer bucket with a concentration of 0ppm. CDI: PIC refreshed bucket of sanitizer with new towel.

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados in fliptop with stickers still on skin. Wash before use. REPEAT

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 bottle of water being stored on top of fliptop unit. CDI: PIC moved employee beverage to a lower designated area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC food protection manager certification is expired. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed 2 employee drinks being stored on shelf above prep counter. CDI: PIC removed drinks.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands before donning gloves to begin food prep. CDI: EHS provided instruction on proper hand washing procedures and instructed employee to rewash hands. REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 2 covered containers of refried beans cooling in WIC since yesterday. Temps were 51F and 53F. CDI: PIC voluntarily discarded items. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several containers of cooked chicken prepared yesterday and raw chicken being held between 43F - 45F in RIC. CDI: PIC voluntarily discarded items.

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 container of cooked pork and corn being held in RIC that was prepared yesterday missing date mark. CDI: PIC date marked item. Points not deducted due to good overall date marking.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer being stored on shelf over prep counter. CDI: PIC moved spray bottle to bottom shelf.

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 2 covered containers of refried beans cooling in WIC since yesterday. Temps were 51F and 53F. CDI: PIC voluntarily discarded items. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado's in prep top with stickers still on skin. Wash before use.

5-501.17 Provide a covered waste bin in female restrooms. Female bathroom is missing covered waste bin.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - Operator stated PIC not feeling well and was not present. 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. - Observed no certified PIC available on-site. CDI by instruction. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. - Observed several staff contaminate their hands when washing their hands by turning faucet off with bare hands. Observed no PIC on-site upon arrival to demonstrate managerial control and ensure rules being met. PIC arrived towards middle of inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - Observed no certified PIC on site. CDI by instruction.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with bare hands after washing their hands. CDI, by instruction and demonstration on using towel to turn faucet off after washing hands to prevent decontamination. Improvement made since last inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed bulk containers for tortilla stored in front of hand washing sink blocking access to hand washing sink. CDI, containers relocated to provide access to hand washing sink.

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 chemical dish machine registering 0ppm chlorine. CDI, Operator to wash, rinse at dish machine but to sanitize equipment at 3 compartment sink and 3 compartment sink set up with chlorine sanitizer. Operator contacted ecolab during inspection and scheduled to arrive today. Long term compliance visit needed to ensure calibration of dish machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed horchata prepared with milk not cooled from yesterday below 41 degrees F after preparation and observed horchata at 44 degrees F in low reach in and 59 in dispenser. CDI, horchata voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed spray bottle of chlorine sanitizer testing over 100ppm. CDI, sanitizer diluted to required concentration.

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 milk cooling in deep batch in prep cooler from prepared from prior day. CDI, milk voluntarily discarded and use of ice as ingredient and proper cooling methods discussed with operator. CDI, repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on waist of food employees. Repeat.

4-502.11(A) Maintain utensils in good repair. Observed low temperature dish machine not calibrated. Operator contacted for service which is supposed to arrive today. Long term compliance visit needed to ensure dish machine operating properly.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed not test kit available for chlorine sanitizer. Var needed.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf - Observed no designated PIC on-site upon arrival and staff stated person in charge was on their way. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC upon arrival did not have ANSI accredited certified food protection manager certification. CDI by instruction.

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. PIC did not have knowledge of reportable illnesses and symptoms and stated no written employee health agreement on-site. CDI, updated employee health agreement emailed to PIC in English and Spanish.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrhea cleanup procedure available. CDI, sample procedures emailed in English and Spanish. Repeat.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed food employee handle soiled plate then clean plates without washing hands in between. Observed food employee handle raw chicken, change gloves but not wash hands between glove changes before proceeding to handle clean equipment. CDI, ensure hands washed before doning gloves if changing tasks. 2-301.15 Only wash hands in handwashing sink. -PF - Observed employee washing hands at 3 compartment sink. CDI, employee washed hands at handwashing sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap available at handwashing sink. CDI, soap provided. 6-301.14 Post a handwash sign at each handsink.Observed no handwashing sign in restroom handwashing sink. CDI, sign provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salsa house made held on ice at 44 degrees F. Observed cooked vegetables and chicken cold held between 49-50 degrees F. Observed TCS foods held in prep cooler above 41 degrees F. CDI, salsa voluntarily discarded and TPHC used for prep cooler until repair as well as chicken and cooked vegetables. Visit needed to ensure long term compliance and calibration of prep cooler. Ambient air temperature measured 47 degrees F. Risk Control Plan to be requrested if out of compliance next inspection. 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed cooked pork prepared on Saturday in reach in refrigerator not date marked. CDI, cooked pork 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cook meat cooling in deep containers on rack in kitchen dry storage area. Observed meat cooling in deep containers on prep table. Observed beans and soup cooling in deep containers in 2 door reach in freezer At 2:23 beans were at 107 degrees F. At 3:05 beans were eat 101 degrees F. Cooling rate calculation indicated cooling method not effective to reach cooling parameters. CDI, Proper cooling methods discussed with PIC. Foods transferred to shallow uncovered containers in reach in freezer. Handout provided.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held on waist of food prep employees. Maintain wet wiping cloths in sanitizer solution in between uses.

2-103.11(A-P) 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. Observed duties not followed and not answering questions asked by inspector. PIC did not have ANSI accredited food protection manager certification. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC certification expired 6/21. CDI by instruction.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrheal clean-up procedures. CDI, handout emailed to PIC.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P - Observed food employee turn faucet off with bare hands after handwashing. Observed food employee not wash hands after returning to kitchen from outside and using same gloves to handle clean equipment. Observed 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee relocated garbage can then handle clean container without washing hands in between. CDI

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at handwashing sink. CDI, soap supplied. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in employee restrooms. CDI, signs provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled garbage can then clean equipment without washing their hands. CDI by instruction.

4-501.114 Maintain sanitizer at correct concentrations - Observed chemical dish machine testing 0ppm chlorine. Operator contacted maintenance and company scheduled to arrive for calibration today. CDI, facility to process equipment at 3 compartment sink until dish machine calibrated. Visit needed to ensure long term compliance and calibration of dish machine.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed horchata prepared from room temperature ingredients and milk cooling in deep container in prep cooler from night before at 48 degrees F. CDI horchata from prior day voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several TCS foods in far prep cooler not maintaining TCS foods at required temperature. Foods in unit ranged from 42-52 degrees F. raw pork beef and chicken as well as several cooked foods in unit from prior day according to PIC voluntarily discarded. Visit needed to ensure calibration and repair of cooler. Observed horchata in beverage dispenser at 54 degrees F and turkey and carrot recently placed in cold holding unit at 49 degrees F. CDI, chicken and carrot relocated to cool and horchata voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed degreaser not labeled in spray bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed personal medication and cleaner stored over prep sink. CDI, chemicals and medication relocated. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P

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 horchata cooling in deep container in reach in prep cooler. Proper cooling methods such as using ice as ingredient along with other methods discussed with PIC. CDI, ice added to horchata while on-site.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified PIC not present upon arrival. CDI by instruction. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed knife stored in handwashing sink. CDI, knife removed. 6-301.14 Handwashing Signage - C - Observed handwashing signs missing from restrooms. CDI, handwashing signs 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 - Observed beans and pico prepared from prior day cooling in reach in refrigerator between 44-51 degrees F. CDI, foods voluntarily discarded by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 1 sanitizer bottle above 100ppm chlorine. CDI, sanitizer diluted to required concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed beans and pico prepared yesterday cooling in deep covered containers. CDI, items voluntarily discarded. Observed horchata milk based prepared earlier today cooling in deep containers and covered containers in low reach in cooler. CDI, ice added as ingredient to cool. Proper cooling methdos / handout provided to operator.

3-307.11 Miscellaneous Sources of Contamination - C - Observed bottled beverages stored in ice machine.

3-304.14 Wiping Cloths, Use Limitation - C - Observed some wet wiping cloths stored on prep surfaces. Maintain in sanitizer in between uses.

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 handle of ice scoop stored in ice.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with CFPM certificate. Repeat violation.

3-302.11(A) Separate the different types of raw animal foods. -Pf Raw chicken observed over raw beef and chorizo in reach-in cooler. CDI-Foods rearranged. Repeat violation. If repeated on next inspection risk control plan may be implemented.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is not properly dispensing chlorine sanitizer. Facility will use 3 compartment sink temporarily for sanitizing. EHS will verify no later than 3/9/2021 that dish machine is properly dispensing sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple stacks of pans observed being stacked wet.

4-501.11 Maintain equipment in good repair. The plates on exterior of reach in coolers in back of kitchen are missing. Sink in three compartment sink observed unable to hold water without plastic stopping it. Replace or repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with CFPM certificate. Repeat violation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy observed in facility. CDI. Owner was given poster and emailed copy.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Only handsink in kitchen observed being blocked by large box of tortillas. CDI. Moved and education provided.

3-302.11(A) Separate the different types of raw animal foods. -Pf Raw chicken observed above raw whole beef and raw beef observed over RTE foods in reach-in cooler. CDI. Foods rearranged and education handout emailed.

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 Cooked foods such as corn and beef cooked yesterday afternoon around 2PM observed above 41F. CDI. Some foods discarded. EHS will return on 8/6/2020 to verify cooling has been corrected. Repeat violation. If repeated on next inspection, full points will be deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All foods in top portion of flip top cooler observed above 41F. EHS will return on 8/6/2020 to verify this unit is properly holding food at 41F or less.

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 Some date marking observed correct according to prep days, but some foods reported cooked days prior observed with Monday date mark. EHS will return on 8/6/2020 to verify date marking is consistent.

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 Recently cooked pork, grilled chicken, horchata, and beef observed cooling in over stacked flip top units, on prep counters, and in reach-in units with lids on them. Ice baths implemented during inspection. Repeat violation. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility is cooking big batches of food and improperly cooling. Cooling has been observed as a violation on multiple inspections and facility only has reach-in coolers and one freezer. EHS will return on 8/6/2020 to verify cooling capacities has been increased or cooling has been limited.

2-102.12 Certified Food Protection Manager - C No one present at time of inspection with CFPM certificate. Repeat violation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine not properly dispensing chlorine sanitizer. CDI. Owner adjusted machine to properly dispense during 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 Several foods including cooked homemade salsa, green salsa, cooked chicken broth, cooked corn, and cheese dip found above 41F cooling from yesterday 3PM, per PIC. CDI. All foods were discarded and education provided.

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 Several foods mentioned in temperature log above obsevred cooling in deep, dense plastic containers in reach-in coolers. CDI. Foods were discarded and improved cooling methods were implemented for current cooling observed during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. A few bottles of oil not labeled. Bottles were labeled today.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on cutting boards and comemrcial can opener. CDI - PIC cleaned these. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic cups near juice dispensers. -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over RTE beef and tripe in reach in closest to exit. CDI - PIC rearranged storage order during inspection. -1.5-

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 that have not left cold holding today at 56F. CDI - PIC voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in reach in cooler used to cool refried beans at 43-46F that have not left cold holding today. CDI - PIC voluntarily discarded. REPEAT -3-

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 deep buckets of refried beans cooling in reach in overnight and queso and cooked vegetable soup cooling on prep table. CDI - PIC voluntarily discarded refried beans. PIC put queso in reach in inside shallow pans and cooked vegetables in shallow pans placed in reach in to cool. -1- REPEAT 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed reach in coolers and room temperature in use for cooling bulk containers of hot foods. CDI - PIC contacted office for in-field plan review to install walk in cooler outside and implemented using shallow metal pans to cool until approval received for installation of outside walk in.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff cooking tortilla chips without wearing an effective hair restraint. REPEAT -1- 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff cooking without removing smart watch.

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 cup used to scoop jamaica drink with cup left inside drink between dispensing. -0-

4-501.11 Maintain equipment in good repair. Observed reach in cooler not working today nearest exit to restroom. -0-

6-202.14 Toilet Rooms, Enclosed - C Toilet room doors within the facility shall self-close. Observed self-closure mechanism detached on the back of the women's restroom door. Self-closure not working. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee rinsing off hands with pre-rinse nozzle in 3-comp sink after re-entering kitchen for food prep and another food employee handling cell phone without washing hands. CDI - Hands were washed. -2-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed waitress handling fries with bare hands for order. CDI by intervention. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food serving utensils hung over prep sink with debris on food contact surfaces. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in flip top, bar cooler and reach in nearest restrooms cold holding at 42-44F. CDI - PIC adjusted cooler temperatures down during inspection. VR no later than 02/22/2019 to ensure long term compliance with required temperature. -1.5- 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 pastor pork and refried beans cooling g at room temperature at 92-104F. CDI - PIC used reach in cooler to cool after actively stirring to release heat from center of food. -.5- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of sauces and spices over stove. -0-

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees not wearing effective hair restraints working with exposed foods and another food employee working with exposed foods with painted artificial fingernails. REPEAT -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink used to fill bottles at cook line. CDI - PIC educated night crew to used handsinks only for handwashing. -2- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsas cooked and cooled in-house in flip top unit at 62F. CDI - PIC educated food employees to keep sauces cold and to dispense in plastic ramekins only what customer requests. EHS advised PIC that he can use time. PIC declined. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chorizo on prep table to left of flat top cooling at room temp at 94F. CDI - PIC instructed food employee to place in reach in freezer to cool. EHS advised PIC to use methods that will quickly cool foods. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall only contact draining ice and water. Observed cut lettuce in standing water in reach in cooler. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff plating salsa and hand dispensing chips without wearing effective hair restraint and with bracelets on arms. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs over dish machine. -1- REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

2-301.15 Only wash hands in handwashing sink. -PF Observed food employees washing hands using spray arm at 3-comp sink at beginning of inspection. CDI - PIC educated food employees to wash hands in handsink. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee filling pitcher in handsink instead of prep or 3-comp available in the kitchen. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the only kitchen handsink at beginning of inspection. -1-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee washing off gloves and continuing to use them. CDI - Gloves changed, hands washed and new gloves used. -3- REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed oven cleaner bottle filled with sanitizer and unlabeled bottles of chemicals near prep line. CDI - PIC labeled all containers with current contents. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking and preparing food without an effective hair restraint. -.5-REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop handled by soiled gloves stored in direct contact with ice after use. Observed no handle on bowl used to dispense jamaica dry product. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers on drying shelf. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed broken slicer in facility. The following items are non-compliant and shall be corrected prior to issuing a full permit: 1. Install a splash guard to the far right at the 3-comp sink. 2. Caulk and seal the gaps at all sinks to the walls. 7. Missing vent cover in men's room at the ceiling. TRANSITIONAL PERMIT EXPIRES AT THE END OF DAY ON 11/28/2018. TRANSITIONAL PERMITS MAY NEITHER BE RENEWED OR EXTENDED.

5-402.13 Maintain sanitary sewage system.-P Observed sewer overflowing at beginning of inspection from floor drain connected to handsink and ice machine. CDI - PIC voluntarily closed and sewer system cleared. -1-

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 missing vent cover in men's restroom on the ceiling. -1- REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee go from slicing cooked chicken to hand dispensing raw chicken and beef to hand dispensing RTE vegetables and cooked beef at cook line. CDI - PIC educated food employee about making sure all tasks are clean tasks while wearing the same gloves. Once raw meats are hand dispensed, hand washing and glove change is required. -1.5- 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee hand dispense raw beef and chicken then dispense raw vegetables throwing the remaining vegetables back in bin with RTE vegetables. CDI - PIC cooked all parts of dish above 165F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic pans stored on drying shelf with sticker residue present on the outsides of stacked pans with residue touching the food contact of the next pan. CDI - PIC separated soiled pans and re-washed them. PIC educated dish washer to remove stickers prior to washing pans. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cold holding salsa and tamarind juice in cold make table at 47F during service. CDI - PIC voluntarily discarded and placed cold product in service. Monitor cold make table to ensure it is keeping cold foods cold. -0- EHS educated PIC today about temperature change from 45F to 41F on January 1, 2019.

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 horchata and salsa cooling in reach in coolers without active stirring in 5 gallon buckets. CDI - Items placed in freezer to cool for at least one hour prior to putting in reach in cooler. -1- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of sauces and spices at cook line and salsa station. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed self closure off the back door and back door ajar throughout the whole inspection. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees preparing and plating food while wearing hair restraint. -0-

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 serving spoon touching lettuce and yellow rice at cook line at beginning of inspection. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans stored over 3-comp sink on drying shelf. REPEAT-.5-

4-501.11 Maintain equipment in good repair. Observed the following items still non-compliant from transitional permit list: These items are non-compliant and shall be corrected prior to issuing a full permit: 1. Install a splash guard to the far right at the 3-comp sink. 2. Caulk and seal the gaps at all sinks to the walls. 3. Handles on the prep sink behind the handsink in the kitchen are pitted. 4. Missing drip pan in hood. 7. Missing vent cover in men's room at the ceiling. THESE ITEMS MUST BE CORRECTED PRIOR TO END OF BUSINESS ON 11/28/2018.

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 missing ceiling vent in men's restroom and water damaged ceiling tiles in restrooms. -.5- REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed one employee spraying off gloves and another employee go from handling unwashed produce back to cook line for food prep without glove change and handwash. CDI - PIC educated employees when to wash and hands were washed. -2-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed grinder parts used to make jamaica drink stored with buildup on the food contact surfaces. PIC stated these parts are cleaned prior to use. CDI - PIC educated food employees to clean these at least once every four hours. Parts were cleaned. -1.5-

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 beverage prep cooler used to cool freshly prepared jamaica drink and horchata. Observed open flip top being used to cool cooked beef and chicken. CDI - Jamaica and horchata placed in ice bath and lid closed on prep unit. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee actively cooling jamaica at beginning and near end of inspection with jewelry on wrist. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal pans on drying shelf. -0-

These items are non-compliant and shall be corrected prior to issuing a full permit: 1. Install a splash guard to the far right at the 3-comp sink. 2. Caulk and seal the gaps at all sinks to the walls. 3. Handles on the prep sink behind the handsink in the kitchen are pitted. 4. Missing drip pan in hood. 5. Torn gasket on reach in freezer. 7. Missing vent cover in men's room at the ceiling. 8. Repair hole in wall to the right of prep sink. 9. Missing dumpster plug. TRANSITIONAL PERMIT EXPIRES AT THE END OF DAY ON 11/28/2018. TRANSITIONAL PERMITS MAY NEITHER BE RENEWED OR EXTENDED 4-501.11 Maintain equipment in good repair. Observed the above listed items still out of compliance. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed all three compartments soiled and manual dishwashing taking place only in the rinsing compartment with soiled solution. -.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. Observed missing floor tiles between dry storage and reach in cooler at the rear of the kitchen. -0-