CALI COLOMBIAN RESTAURANT

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in women’s restrooms. CDI - REHS provided. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken above raw pork in under grill unit, raw steak above butter in WIC, raw fish above cooked chicharrones in WIC, and raw hamburgers above raw steaks in WIC during inspection. CDI - PIC corrected storage order. Repeat. 3 pts. 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. 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 various foods cooling from both hot and ambient miss cooling window during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - All items voluntarily discarded. Repeat. 3 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed various foods in WIC being held past the allotted 7 days. Observed empanada filling with a date mark of 3/27/26, despite the oldest ingredient being prepared on 3/26/26. CDI - All out of date foods voluntarily discarded. Empanada filling discarded due to cooling failure. Repeat. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed empanada filling at 1:30pm cooling from ambient since 7:00am, and cut lettuce and refried beans cooling since 3/26/26 in deep, covered, and stacked plastic containers. All items had missed cooling window. All items voluntarily discarded during inspection. Observed WIC being used for exclusively storage at max capacity. Facility does not have ample space to properly cool foods. PIC has agreed to increase the number of deliveries they receive in a week and decrease the amount in each delivery to help reduce the amount of storage needed. 10 day VR required. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various working containers of food not baring labels identifying their contents. Ensure all working containers are labeled to identify their contents. 0 pts.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a multitude of equipment in dish pit and prep area wet stacked during inspection. Facility does not have ample storage space for air drying. Rearrangement of current space or additional drying space may be necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets being stored on shelving units housing customer foods, beverages, and service items. Ensure all employee belongings bare stored in a manner that does not promote the contamination of customer foods, beverages, or service items. Repeat. 0.5 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee beverages being stored above customer foods and on prep tables during inspection. Ensure all employee beverages are stored in a manner that does not promote contamination of customer foods. 0.5 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed to be returned. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw pork being stored above RTE cooked pork in WIC during inspection. Observed raw chicken being stored behind raw steak in under grill drawer, exposing the steak to contamination from the raw chicken. Observed raw repackaged chicken being stored above raw repackaged fish in WIF. CDI - PIC reordered storage. 1.5 pts. 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. Observed beans cooked and cooling since 10/12/25 holding at 42F during inspection. CDI - PIC voluntarily discarded. 1.5 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed arroz con leche in dessert cooler baring no label indicating its date of preparation. Observed chicken empanada filling baring a prep date of 10/6/25 in WIC during inspection. PIC stated this date was incorrect. CDI - PIC verified when foods were prepared and labeled. EHS informed PIC that this practice may not be allowed in the future. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observed facility holding many foods outside of temperature control during inspection. PIC stated that all items are held there through their lunch service, and then discarded if they are not sold. CDI - PIC provided TPHC form during inspection and filled out. Items labeled with time they were removed from temperature control. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of pain medication being stored adjacent to customer togo order during inspection. Observed lighter being stored in container of crackers. CDI - Both items relocated. 1 pt.

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 cooked and cooling since 10/12/25 being cooled while in a deep plastic container in WIC. Observed cut tomatoes cooling in stove prep unit during inspection. Tomatoes were not cooling hastily. CDI - Beans voluntarily discarded. Tomatoes moved to WIC to rapidly cool. Cooling rate increased during inspection. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small living roach and small dead roach in kitchen pass area during inspection. More frequent or thorough pest control may be necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored in conjunction with customer foods and service items during inspection. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods and service utensils. 0 pts.

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

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

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two cups without handles being used to scoop uncooked rice.

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

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed chipping paint on a half-held juicer. CDI - Item was voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed a leak under the front kitchen hand sink.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed ice inside of one hand sink. Observed missing hand wash signs in the restrooms. CDI - Employees were educated on proper uses of a hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one pan of raw burger stored above soncocho soup. CDI - Burgers were moved to the bottom shelf.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in the small prep cooler at 44-45 degrees. Prep Cooler was placed on temporary 6-hour TPHC until it is repaired.

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 one bucket of portioned salsa cups with a date mark from 2/4/25. Manager stated that it was an incorrect date sticker. CDI - Item was voluntarily discarded.

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 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one dented can in dry storage. Observed one box of food on the floor of the walk-in freezer. CDI - Dented can was removed to be returned to the supplier.

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

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counters throughout the kitchen.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup without a handle being used to scoop uncooked rice.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep cooler cutting boards with deep stains and cuts. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blenders for salsa. A commercial blender has also been purchased from previous inspection.

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

REPEAT 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee re-contaminate hands after washing by turning the faucet off with bare hands. CDI - Employee was educated on how to turn the faucet off with a paper towel. Employee rewashed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash gloved hands in a prep sink. CDI - Employee was educated, removed gloves and rewashed hands in a hand sink. Improvements made from previous inspection.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer in the dish machine. CDI - Maintenance came and repaired the machine during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle of pure bleach. Employee stated that he uses it for sanitizing a large pastry bowl that does not fit into the machine. CDI - Bleach was diluted to the proper strength. EHS recommends using the 3-comp sink for the large pastry bowl. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed 4 chemical spray bottles and 2 sanitizer buckets without labels. CDI - Manager labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked vegetables and soup cooling in large metal pans with tight lids. CDI - Lids were removed to allow foods to cool faster. EHS recommends cooling large pans of food and salsa’s in the walk-in freezer before bringing to the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counters throughout the kitchen. Observed sanitizer buckets at 0ppm chlorine.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup without a handle being used to scoop uncooked rice.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed an employee dry dishes with a wiping cloth before storing.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” blenders. 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed two soup ladle utensils with badly melted handles.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.15 Only wash hands in handwashing sink. -PF Observed an employee drop a utensil on the ground. He then picked it up and washed it off in the hand sink with water, placed it on the cook line, and changed gloves without washing hands. Observed an empanada prep employee wash hands with gloves on in a prep sink without soap. CDI - Manager stopped both employees and made then wash hands properly and change gloves. Utensil was brought back to the dish machine.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed an employee wash a utensil off in the hand sink. CDI - Manager corrected him and the utensil was brought back to the dish machine.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above milk and cheese in the walk-in cooler. CDI - Manager moved items to the correct storage order. Points not escalated due to food delivery earlier this day. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several salsa containers in the walk-in cooler without lids. CDI - Manager covered with lids during inspection.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed an employee drop a utensil on the ground. He then picked it up and washed it with water in the hand sink. CDI - Manager corrected him and the utensil was brought back to the dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains in the grill basket at 100 degrees. Observed empanadas under the heat lamp at 88 and 112 degrees due to the lamp not being turned on. CDI - Manager voluntarily discarded items during inspection.

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

REPEAT 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish fillets in intact packages. CDI - Manager cut open during inspection.

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

REPEAT 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 cook line utensils stored in 98 degree water. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a bowl being used to scoop rice on the hot line.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Points not escalated due to improvement.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply stained cutting boards on the cook line. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “house-hold use only” blenders.

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

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 chicken stored above raw beef in the walk-in cooler. No escalation in points due to delivery being received. CDI - Items were moved.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed undercooked items not marked by asterisk on menu. No escalation in points due to new menu items being ordered. Verification Required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling in the prep cooler and soups cooling with lids on. CDI - Education used to correct.

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 thawing in ROP wrappings without being cut open. CDI - Packages were cut open.

4-204.112 (E) FOOD TEMPERATURE MEASURING DEVICES and water TEMPERATURE MEASURING DEVICES on WAREWASHING machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 F in the intended range of use. -Pf No thermometer or measuring device is available.

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

3-304.12 In-use utensils must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a bowl with no handle being used to scoop rice and cups without handles being used to scoop flower.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several “household use only” blenders in the kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors were left open during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored over cooked chicken. CDI- Raw pork placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken stored over pork in the walk in cooler. CDI- Chicken placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food and debris. CDI- Slicer broken down to be cleaned. 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 pico de gallo held out on the prep table for service. PIC stated that the pico goes really fast and only sits for about 15-20 minutes. EHS stated that the items either need to be held hot, cold, or on TPHC. CDI-Pico cooled with ice. Ice will be used to keep pico cold. Pts not escalated due to small volume of product and education provided. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed undercooked items not marked by asterisk on menu. CDI- PIC marked asterisk on menus during inspection.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed bags of trash stored in enclosure. Trash needs to be removed. Trash is over flowing in the trash bin.

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 Continue to work towards building a vomiting and diarrhea cleanup plan in the future to prevent possibility of Hepatitis A exposure. CDI- A handout was given in Spanish showing the items needed and processes used to carry out bodily fluids cleanup. (previous inspection) This inspection handouts were attached alongside inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee go inside of walk in cooler with a skillet to prep food and return to the line for cooking. Observed only a glove change in between the two tasks. CDI- Employee was educated to wash their hands in between the changing of tasks. Hand wash was conducted by employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed ready to eat lettuce stored below squash and onions that needed to be washed before use. Walk in cooler was reorganized to prevent the possibility of contamination from occurring by REHS.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed queso chesse on steam table in double broiler attempting to reheat. Queso dip was at 65F after 45 minutes. PIC was instructed to use the stove to reheat cheese due to steam table not being made for reheating process and length of time is was taking cheese to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde on the main prep line at a temperature of 59F. These items were prepared today and most likely had not finished fully cooling, plus were observed overstacked above fill lines. Ensure that items are fully cooled before placing inside of prep unit. Items were moved to walk in cooler to cool below temperature threshold of 41F due to the foods being made two hours ago per PIC.

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 refried beans and chicken marinade both dated for 2/8/22 making the items 10 days old. Both items were discarded during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door leading to outside cracked open. Provide protection to outer opening to prevent insect or rodent entry. Observed live roach. Recommended higher frequency of pest control.

4-501.11 Maintain equipment in good repair. Observed gasket channel not maintaining a good seal on chest freezer in back room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors shall be kept closed to prevent a possible harborage or attraction of pests. Observed dumpster door left open. CDI-REHS closed dumpster door during the inspection.

2-102.12 (A) Certified Food Protection Manager(C) Person in charge shall be a certified food protection manager having completed an ANSI accredited food handler's course for manager course. No serve safe certified or ANSI accredited program equivalent person in charge present during the inspection.

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC unable to tell REHS the six reportable foodborne illnesses and five signs and symptoms. CDI- REHS guided PIC to employee health poster with reportable illnesses and symptoms. REHS educated PIC on the poster and recommended training for all employees.

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 Continue to work towards building a vomiting and diarrhea cleanup plan in the future to prevent possibility of Hepatitis A exposure. CDI- A handout was given in Spanish showing the items needed and processes used to carry out bodily fluids cleanup.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Ensure that team members are actively washing their hands in between the changing of tasks. One employee was cutting and slicing raw chicken breast on prep station and continued going back and forth from serving on the make line to slicing chicken with only a glove change in between. CDI- Employee was informed at the end of the inspection when to wash their hands to prevent possible cross contamination.

6-301.14 Post a handwash sign at each handsink. Observed bathroom hand washing sink without a hand washing sign present during the inspection. CDI- REHS provided a copy of hand washing sign for food establishment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed ready to eat lettuce stored below tomatoes with sticker present that need to be washed before use. Observed foods in deep freezer co-mingled that are removed from original packaging. Foods include raw shrimp, cooked chicken, and raw beef.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp on the stove at a temperature of 94F. CDI- Shrimp was discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa and salsa verde on the main prep line at a temperature of 43F. These items were prepared today and most likely had not finished fully cooling or was overstacked. Ensure that items are fully cooled before placing inside of prep unit. Items were moved to walk in cooler to cool below temperature threshold of 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed TCS ready to eat foods prepared days prior inside of prep unit and chest freezer without a date present. Ensure that these items are being dated if they will continue to be saved for time periods greater than 24 hours. CDI- Foods were dated during the inspection by PIC.

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 some foods not readily identifiable inside of dry storage without label present. CDI- PIC labeled containers during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed back door leading to outside with sunlight showing underneath. Provide protection to outer opening to prevent insect or rodent entry. Observed multiple dead roaches inside of soda storage closet. Observed roaches on the exterior portion of the chest freezer. Recommended higher frequency of pest control.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed some foods such as breading left uncovered in dry storage. Observed chicken left uncovered and unprotected when food service employee was serving customers during a rush. Ensure that foods are placed in a protected location when not in use. CDI- PIC moved foods to walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Hats or hairnets shall be worn by all employees engaging in food preparation. Observed employee serving customers without a hat or hairnet present. CDI- REHS asked employee to wear a hairnet when preparing foods. Hairnet was worn by food service employee.

4-501.11 Maintain equipment in good repair. Observed gasket channel not maintaining a good seal on chest freezer in back room. Observed men's restroom currenlty out of order. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed some shelves with rust buildup forming inside of walk in cooler and wired cart beside prep station in the back room. Replace rusty materials with materials that are corrosion free.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors shall be kept closed to prevent a possible harborage or attraction of pests. Observed dumpster door left open. CDI-REHS closed dumpster door during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees cell phone make cntact with prep station during the inspection. Observed employee goods stored inside of prep unit that will be used to store prepared foods. 6-303.11 Provide required lighting intensity. Observed no bulbs under the hood area. Ensure that this food preparation area is supplied with 50 foot candles at least 30 inches above the ground.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an employee going back and forth between fixing food and checking out customers at the register with only using hand sanitizer in between. Hand sanitizer use does not replace the need for hand washing. Employee washed his hands after talking with EHS.

6-301.14 Post a handwash sign at each handsink. No handwashing sign notifying food employees to wash their hands available at hand washing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken being held on the grill. The chicken was found in a temperature range of 120-130F. Chicken was pulled instead to start the cooling process.

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 being cooled on countertop. Observed salsa in tightly fitting to go cups with lid on after previously prepping.

-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with sliding door open. Recommend keeping sliding doors and lids closed when not in use to prevent attraction or harborage for pests -REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of pork and boxes of tilapia stored on floor in kitchen. PIC stated that items were delivered approximately 20 minutes before inspection. All items remained frozen. CDI - PIC moved items to walk in cooler. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees cooking, prepping sauces, and handling sanitized utensils while not wearing hair restraints. -0.5 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of food containers stored on floor in dry storage area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the evaporator fans in walk in cooler with build up of dust and residue. Recommend higher frequency and more thorough cleaning. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with sliding door open. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -REPEAT- -1 point-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dry cloths being stored in hand washing sink near hot holding areas. Recommend maintaining access to hand sinks to promote as much hand washing as possible. CDI - Items were removed by regulator. -REPEAT- -2 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large plastic tub of spices stored uncovered in dry storage area. Food must be protected from splash, dust, and sources of contamination. CDI - PIC discarded item. -0 points-

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 handles of scooping utensils making contact with sugar and rice in dry storage area. CDI - PIC repositioned scoops so that handles no longer made contact with food items. -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket hanging from utensil drying rack near clean equipment and utensils and employee phone stored on food prep table. Recommend designating an area for the storage of employee possessions that will not contaminate equipment, utensils, or food. -0.5 points-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee put on gloves before washing hands. CDI- explained to employee the importance of washing hands before putting on gloves. Employee removed gloves, and washed hands properly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cup and spoon in hand sink near ice machine. CDI- PIC removed cup and spoon from hand sink.

3-501.13 Use approved thawing methods. Observed chicken thawing at prep sink at room temperature. Chicken was still frozen at the time. CDI- employee placed chicken into walk-in cooler to properly thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large cockroach in dining area (on my work table). PIC could not retrieved the last pest control treatment documents. Recommendation is to have pest control out to perform a treatment. No other roaches found.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraints. CDI- employees put on hair restraints.

5-203.12 Toilets and Urinals - C Observed broken commode in men's restroom. Everyone is using one commode in facility. Repair commode in men's room.

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 items inside walk-in cooler including ground beef, cheese sauce, beef, chicken, etc without dates that were made yesterday. CDI: by voluntary discard. Observed curry sauce that was made on 10-21-19 without a date inside that walk-in cooler. CDI: by discard.

General Comment: 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 no handle on scoop inside rice. Observed scoop handles laying in products at dry good area.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing baseboards tiles in back kitchen area.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS cold items inside open air cooler including corn, mozzerella cheese, pico, salsa verde, sour cream, and salsa verde > 41F (see temp chart). Cooler thermostat was turned down; lids were placed on top of pans. Food items > 45F were discarded. Observed dressing, pasta sauce, and corn inside reach-in cooler > 41F (see temp chart). Observed inside walk-in cooler chicken, beef, pork, curry sauce, shredded lettuce, and black beans > 41F (see temp chart). Cooler thermostat was turned down. Service call was placed and repair company should be at facility in the next couple of hours. Return visit by 7/18/19

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 85F soapy water. CDI: dumped and refilled with water of 115F.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing baseboards tiles in back kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken cooked to an internal temperature of only 156F on grill. Staff was unsure of proper cooking temperatures when questioned. CDI: educated staff; chicken was reheated on grill to 175F.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside open air prep cooler lettuce at 45F, mozzerella at 42F, and corn at 47F. CDI: educated staff; food products were changed out with fresh products.

General Comment: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Provide thermometers inside WIC, bottom of prep cooler, and both reach-in coolers.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing baseboard tiles. Improvement noted. Baseboard tiles on order.

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P. Observed slight build-up on interior of ice machine. CDI: cleaned during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso on steam table ranging from 116F-128F. CDI: reheated to 155F.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed inside walk-in cooler cooked chicken at 43F, whole beans at 42F, pork at 44F, black beans at 43F, and spicy sauce at 42F. CDI: discussed adjusting the thermostat inside cooler and rearranging food items so that they are not close to the door and to maximize air flow.

General Comment: 4-501.11 Maintain equipment in good repair. Observed top of chest freezer rusted. Observed rolling carts and shelf where dishes area stored all rusted.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing baseboard tiles.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed water at all handsinks only reaching 69F. Facility has voluntarily closed until water can be repaired. Sign was posted on door advising customers of closure. Facility may reopen once hot water is repaired and back on. Return visit required by 11/1/18

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer at 3-comp sink too strong for FCS. CDI: diluted to proper strength.

General Comment: 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 bowls and pans used for dispensing inside container of dried beans and rice and uncooked rice.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed water at 3-comp sink only reaching 69F. Facility has voluntarily closed until water can be repaired. Sign was posted on door advising customers of closure. Facility may reopen once hot water is repaired and back on. Return visit required by 11/1/18

Repeat: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Complete non compliant items # 1 and #5. Observed some baseboard tiles cracked in kitchen.

Repeat: 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Complete non compliant item # 4. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones and other personal items stored with restaurant food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks including bottled water stored on prep table and 2 drinks stored on salsa cart above rice cooker. Observed personal employee food stored on prep table. CDI: all items were removed and relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Beans, queso, and tofu all stored inside hot holding unit on front line < 135F (see temp chart). CDI: beans reheated to 177F, tofu to 183F, and queso to 191F.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed mutiple fruit flies at back storage area by onions.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored under cutting board and on prep surface. Observed chlorine sanitizer bucket at front at 10ppm. CDI: changed and corrected to 50ppm.

General Comment: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Complete non compliant items # 1 and #5.

General Comment: 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Complete non compliant item # 4.