QUE ONDA TACOS + TEQUILA

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with food protection manager 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 animal foods stored above RTE items in WIC and cold drawer. CDI - PIC rearranged to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed pastor par cooked in cooler drawer. PIC stated they cook the pastor to medium, cool it down, and then per customer order they fully cook the pastor the second time. EHS explained they need prior approval to par cook raw foods. CDI - PIC voluntarily discarded pastor. Establishment shall fully cooked pastor until they obtain approval. EHS provided contact information.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork hot holding on stove below 135. CDI - PIC reheated pork above 165. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed, chemical stored above single use items in dry storage by bathrooms. CDI - PIC rearranged to prevent contamination.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed containers of cut cabbage being stored in undrained ice. CDI - PIC had food employee remove undrained ice from container

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed dishes stored face up throughout kitchen and dining aria. CDI - PIC removed top plate for w/r/s and place napkins on top of plates to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chemical dish machine being actively used read at 0ppm chlorine concentration at start of inspection. CDI- PIC was aware of how to prime unit, after priming 100ppm observed. 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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed chicken wings cooked and frozen to be used on future date in standing 2D reach-in freezer. CDI- EHS discussed applying date labeling to reflect TCS foods process within 7 day parameter, PIC applied date mark for initial day of prep and will have date marked on day item is removed to be thawed and used. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 marinacion being held without date on prep table to be used by food employees. PIC stated item contains TCS ingredients, food employees had dates marked on container. CDI- food employee marked 3/4 on item to reflect original prep date. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unknown chemical stored near dish pit without labeling. CDI- PIC aware item was degreaser, had label marked on container.

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 house guac cooling at a rate below .12F/min due to container having tightly fitted covering. CDI- PIC had covering removed to allow for more effective cooling. *REPEAT* Points not escalated due to improvement based on previous report. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed 2 large plastic containers of cut lettuce being stored in undrained ice. CDI- EHS discussed with PIC, PIC had food employee remove undrained ice from container.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard and aluminum foil being used on lower prep surfaces in facility. Non food-contact surfaces of equipment shall meet requirements listed above. Increase cleaning frequency, discard inappropriate material at a rate soiling and contamination is prevented. *REPEAT* 4-501.11 Maintain equipment in good repair. Observed gaskets coming undone in low reach-in units.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dish rack with residue accumulation. Increase cleaning frequency.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Observed outdoor shared cardboard receptacle without lids or sliding doors, also with multiple large holes along back of receptacle. EHS to speak with neighboring establishments to inform of discovery. 5-501.111 Keep storage areas and bins for waste in good repair. SEE COMMENT ABOVE. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. SEE COMMENT ABOVE.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed food debris in basin of hand washing sink. CDI. Hand sink was cleaned out during inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed peppers with microbial growth. CDI.. Peppers were voluntarily discarded

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed veggies stored over washed veggies. CDI. Storage order was corrected during inspection. REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings Observed Fries in Tall RIF uncovered not cooling. 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 sauce cooling in ice bath, 1st temp check 99F 2nd 107F and 3rd 89F. EHS will check sauce again Facility has about 30 mins to reach 70F CDI sauce separated into smaller pans and submerged into ice bath. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. House made guacamole with cut tomatoes first temperature 47° second temperature after 41 minutes remain the same. CDI Guacamole was removed from deep pans, placed in smaller containers then placed in ice bath in WIC. guacamole did cool down before the end of the four hour timeframe. 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 . For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 Guacamole ( house made with cut tomatoes) cooling in deep containers covered with paper and a lid, preventing cool air from flowing. Also observed red sauce cooling in Ice bath in large metal containers. Container were not submerged in ice bath .. CDI more ice was added to bottom container and top pan was submerged into ice bath.Facility will separate into smaller pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Obsevered shrimp thawing in 84F running water, Water should not exceed 70F. CDI.. Shrimp was moved to WIC to thaw

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility

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 title above WIC door.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw white fish stored above plantains in the low reach-in-unit. -CDI- PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plugs in place in the outdoor dumpsters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed visible food debris and residue on multi-use cutting board and fruit/vegetable dicer. Observed sticker residue on dishes stored as clean, touching the interior of dishes stacked above it. -CDI- PIC moved items to be properly re-washed, rinsed, and sanitized. 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 .

4-501.11 Maintain equipment in good repair. -Observed rusting on shelves holding clean equipment and utensils above the 3-compartment sink. Repair or replace shelves. -No point escalation due to different violation cause than last inspection-

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 dark buildup on walls behind 3-compartment sink and dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef shrimp and chicken holding above 41F in the cold drawers. Food in cold drawers iced and cooled to 40F. Observed milk, salsa and anchovies holding above 41F in the tall reach in cooler. CDI- Items were moved to the walk in to cooler to cool 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 .

4-501.11 Maintain equipment in good repair. Observed tall reach in holding above 41F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bag and jackets hanging on the dry storage racks. Remove.

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 employee drink stored with dishes. Put drinks in proper area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomtoes, cheese and lettuce in the prep top holding above 41F. Observed tomato sauce, shrimp, milk and salsa in the tall reach in. Observed chicken and beef in the walk in cooler holding above 41F. CDI- Items in the tall reach in placed in the freezer. items in the walk in cooler unwrapped. items in the prep top iced. Temps re-checked and all items were cooled to 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 employee drink stored on the service line. Place drinks in designated areas.

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 brussel sprouts and ham in prep top 1 and 2 over stacked. CDI- Items portioned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep top units and chip containers in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food and debris. CDI- Can opener taken back 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 tomatoes and lettuce in the prep top unit holding above 41F. Observed salsas in the tall reach in cooler holding above 41F. CDI- Items placed in the second walk in cooler to cool down. Observed corn, beef, beans, chicken, rice and pico in walk in cooler holding above 41F. Walk in cooler is holding above 41F. See violation #47 for more details. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and tomatoes in the prep top unit over stacked. CDI- Items portioned For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed tall reach in cooler and walk in coolers (45F) holding above 41F. Facility has a second walk in cooler to use just in case cooler down not cool down to 41F. PIC stated prior to EHS going to walk in that part of the cooler is frozen and the PIC already called maintenance. EHS asked if manager knew how long the cooler had been out of temp. PIC stated it started going up 30 minutes prior to EHS' arrival. EHS checked temps. Temperatures in the back were around 43F temperatures in the from were around 45F. Maintenance came on site during inspection and cooled walk in cooler to 35F. Tall reach in was emptied of all TCS food items.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor near fryer with floor sealant stripped and concrete and exposed. Fix floors to be smooth and easily cleanable.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in dish area blocked by chemical buckets, cart, and trash can. CDI - Items were moved to allow access to handsink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in ice machine. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed heavy whipping cream sitting at edge of grill at 91 F. CDI - PIC voluntarily discarded heavy whipping cream. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in buckets at 50 ppm QUAT sanitizer. CDI - PIC refilled buckets at 300 ppm QUAT sanitizer. 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 scoop handle in contact with flour. CDI - Scoop was moved where handle was out of the flour.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris build up on stand mixer. Needs cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish over cooked wings in reach in. Observed raw fish and shrimp over cooked al pastor (pork) in another reach in. CDI- Storage order was corrected and discussed with PIC. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 salsa in WIC with no date label. CDI - PIC stated the salsa was prepared yesterday and date was corrected. 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 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 queso and al pastor in WIC dated 12/28 food expired on 1/3. REPEAT

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 facility did not have written procedures for holding salsa on TPHC. CDI - EHS provided template for PIC to fill out with appropriate methods.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in buckets at 50 ppm QUAT sanitizer. CDI - PIC refilled buckets at 300 ppm QUAT sanitizer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw fish over cooked wings in reach in. Observed washed lettuce under unwashed vegetables in WIC. CDI - Storage order was corrected.

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 chicken in WIC with no date label. CDI- Correct date was added. 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 birra dated 10/26, ground beef dated 10/26, and queso dated 10/25 in the WIC. CDI - Food was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of salsa stored on the floor in WIC. CDI - Food was moved off the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed avacados that PIC stated were washed but stickers were not removed. CDI - PIC pulled avacados to wash again.

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 scoop handles in dry goods such as sugar and flour. CDI - PIC adjusted scoops.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed drawer of broken equipment with build up and debris. CDI - PIC had equipment and drawer pulled to be cleaned.

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 ground beef over raw steaks in reach in. CDI- Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on metal pans stored as clean. CDI - Pans were moved to 3-comp- sink to be cleaned. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 birra sauce hot holding at 112. Sauce was not placed in a steam well for hot holding. CDI - Sauce was reheated.

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 diced tomatoes and pico cooling in large, deep, and tightly packed containers with the lids on in the WIC. CDI - Tomatoes and pico were not cooling successfully sot they were moved into smaller, shallow pans and lids were removed to allow food to cool more rapidly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on prep counters. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on prep top next to open tortillas. CDI - Wiping cloths were placed in buckets and sanitizer bucket was relocated.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handsink as if it were being used as a dump sink. CDI - Handsink was cleaned. Handsink shall only be used for handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp and salmon over cooked al pastor in reach in. Observed raw meats over ready-to-eat al pastor in WIC. Observed washed salad stored below unwashed vegetables. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on metal pans stored as clean. CDI - Pans were moved to 3-comp- sink to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of avocados stored on the floor in the WIC. CDI - Avacados were moved onto a shelf.

4-501.11 Maintain equipment in good repair. Observed cutting boards in need of replacement due to deep marks.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris build up in drawer cooler. CDI - Cooler was cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep area next to prep sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed refried beans hot holding at 130 F. CDI - Beans were reheated to 165 F.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP is missing non-typhoidal salmonella. EHS informed PIC of the update with the adoption of the 2017 Food code. CDI - EHS provided PIC with updated information and reviewed this with PIC to inform employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facilities did not have all requirements for the Vomiting and Diarrheal event procedures. Facility has county posters up. EHS sent full procedures created by the state to the PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs on top of zucchini and squash in flip top. CDI- Eggs were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue and debris on utensils stored as clean. CDI - Utensils were move to dirty dish area to be cleaned.

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 dates missing on rice, beans, and ground beef in WIC. CDI - PIC stated food was cooked on Saturday and Sunday and date labels were added appropriately. 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 beef with date label of 10/5 and wings with date of 10/5. CDI - Beef was voluntarily discarded. PIC stated wings were cooked on Saturday and the cook put the incorrect date. Date was corrected. REPEAT.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC onsite during beginning of the inspection was not a CFPM. Food was being prepped for service. PIC that was a CFPM left prior to inspection and arrived halfway through the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese at 53F, corn at 63F, ham at 63 F, and pico at 63 F in top of prep cooler and raw chicken at 53 F, raw beef at 47F, and raw burgers at 55F in bottom of prep cooler. Observed ambient temperature was at 45 F and lid of cooler was left open. PIC stated food had been placed in that unit an hour previously when staff arrived to prep for opening. Food was moved to the WIC to cool rapidly. Unit was placed out of service until repairs can be made. PIC called to have unit serviced and a technician should be out today. VERIFICATION REQUIRED.

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 wings dated as prepared on 7/8 in reach in. Cook said the date is wrong and food was prepared on 7/10. Observed squeeze bottle of salsa nearly empty in reach in dated 7/1. CDI - Wings and salsa were voluntarily discarded. All other food was properly dated.

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 lettuce washed and prepared this morning in a full container that was large and deep cooling in WIC. Lettuce was 78F at 11:30 and 69 F at 12:45. CDI - PIC moved to smaller containers to cool quicker. Facility cools meat, beans and rice on thin sheet pans.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored in hall floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility had QAC test strips for sanitizer at 3 comp sink but did not have bleach test strips for dish machine sanitizer. VERIFICATION REQUIRED.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep surfaces. CDI- Phones were moved.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee and wash hands then turn faucets with bare hands. CDI- Hands re-washed and faucets turned off with paper towel barrier.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates soiled with old food and debris. CDI- Plates taken back to be re-washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep top units, roller cart and bottom portion of blender in need of cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed nuggets in the freezer beside the beverage cooler open without a covering.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, tomaotes and black beans holding above 41F, Chef stated they placed the items in the prep top earlier in the morning. CDI- Items discarded. -REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of bleach with 75 percent bleach and 5 percent water. Bleach was used for sanitizing cutting boards. CDI- Spoke to manager and employee about how to make and check sanitizer for proper concentration. Sanitizer was diluted to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 small containers of tomatoes, 1 small container of tomatoes, 1 container of ham, 1 container of corn on the cobb, 1 container of corn kernals, 1 container of black beans and a container of lettuce in the prep top cooler holding above 41F. Observed raw chicken wings in the low reach in cooler holding above 41F. CDI- lettuce, wings, beans and corn kernals were discarded and all other items were placed in the walk in cooler for cooling. See temp chart.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of sugar and flour without a label. CDI- Items labeled.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups on the floor. CDI- Cups were removed from the floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food prep surface during food prep. CDI- Drink was removed and placed where no cross-contamination could occur.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket stored at hand sink near 3-comp sink. CDI- bucket was removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above raw pork shoulder in walk-in cooler. CDI- Items were reversed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of carnitas that were 119 F. CDI- Product was reheated to 173 F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair leaking faucet at 3-comp sink. Also, replace dish machine at bar area. Machine is leaking and not reaching minimum wash temperature. Facility is in the process of of replacing unit. Items at bar are being washed and dish machine in kitchen area. Facility has added two chest freezers that are both commercial. Instruction were given to call Environmental Health before changing or adding equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored over RTE (ready to eat) tortillias. CDI-PIC put eggs on the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed an onion slicer stored clean with paper, or a paper like substance all over the blades. CDI-PIC removed to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 large metal containers of salsa stored in a stand up refrigerator with temps ranging between 45-47F. Salsa was made yesterday CDI-PIC voluntarily discarded. Observed prep unit with ambient air at 41F after 10mins of leaving thermometer in. PIC explaiend they had it serviced Monday (9/6) Verfied receipt, unit needs to be repaired again to hold food at 41 or below. Items on line were between 42-44F, reach-in was 42/43F. CDI-PIC called maintenance person while on premises and added ice to items. Explained they can keep food for 4 days tmeporarily until unit is repaired. REPEAT VIOLATION.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 containers of sugar, rice unlabeled. CDI-PIC labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet-stacked in dish drying area.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed sanitizer being used at 3-comp sink with no test strips. VR required 9/22/19

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 wall behind bar soiled and in need of cleaning.

6-303.11 Intensity-Lighting - C Observed walk-in cooler in need of more light, hard to see back shelf area.

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 food employee touch ready to eat tortillas. CDI, EHS educated employee on no barehand contact with RTE foods and tortillas were voluntarily discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up inside of ice machine. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine in bar area being used without correct concentration strength to sanitize the dishes. CDI, PIC contacted servicer to come and fix the machine. EHS advised PIC to use dish machine in kitchen until servicer has fixed the machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, Sliced ham and cheese were voluntarily discarded. Raw chicken and raw shrimp were moved to walk in cooler to rapidly chill.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored in bucket behind bar area with sanitizer strength at 0ppm.

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 single service portion cups stored on the floor in front of the restrooms within the facility.

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 employees leave cook line, one handle a personal cell phone and one handle a broom, both returned to cookline to resume food handling without washing hands. CDI- Employees were corrected, washed hands and put on clean gloves.

5-202.12 Provide at least 100F water at handsinks. -Pf Women's restroom has tempering valve not allowing water to reach min. 100 degrees. Have water adjusted. Will follow up within 10 days that hot water is available at handsink.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed employee handling raw chicken with gloves then placed hands inside working pans of salt and spices, contaminating salt and spices that could also contaminate and foods spices were placed on that have less final cook temperature than chicken. CDI- Pans of spices removed and replaced, spoons added to pans to prevent contamination.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few pans of carnitas in walk in cooler not covered or protected. CDI- Pans covered.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed onion dicer not used today left un-clean with raw onion debris on blade and blade guard. Food contact equipment used with non TCS Foods are to be cleaned and sanitized at least within 24 hrs of use. CDI- Onion dicer cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed under grill drawer cooler with most foods observed above 41 degrees including but not limited to: raw chorizo at 50, cooked chicken wings at 50, raw hamburger at 47, raw shirmp at 58 raw chicken at 44. All TCS foods in cooler more than 4 hrs were voluntarily disposed of by PIC. Raw chicken and raw beef placed in cooler less than 2 hrs ago and observed at 41-44 degrees was moved to prep cooler to chill and hold at 41. PIC has called to have cooler serviced. Will follow up that drawer cooler is properly cold holding at 41 or below. Observed diced pico de gallo and diced lettuce just prepped 1 hr earlier acc. to PIC on make table at 45 degrees. 1/1/19. Be sure fresh prepped foods at chilled to 41 or below before cold holding as make tables are for cold holding and not designed for chilling foods. Items placed in walk in cooler and observed at 41 degrees by end of inspection. (repeat)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a few items cooked/ prepped yesterday with no date marking including cooked cactus, cooked chicken wings, and TCS tres leches cake soaked in regular milk. CDI- Non date marked foods voluntarily disposed of by 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 Observed pans and squeeze bottles of TCS house made salsa verde and habanero salsas with date marking of 8 days old. Observed chicken soup in walk in cooler date marked for 8 days ago. Date mark required foods are allowed a max. 7 day shelf life. CDI- All out of date foods voluntarily disposed of by PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed silver polish spray bottle chemical stored on rack with and above clean dishes. CDI- Chemical moved to chemical storage shelf.

3-501.13 Use approved thawing methods. Observed packaged raw beef thawing in tub of water in prep sink, water was not running. CDI- Cool water turned on at prep sink to properly thaw beef.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in under-grill drawer cooler that is having difficulty cold holding. Need to place an air thermometer in drawer cooler ASAP.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few working pans of dry goods not labeled.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon stored above diced pico de gallo in reach in cooler. CDI- Salmon moved to bottom shelf of prep cooler. Observed raw chorizo stored on speed rack above cooked tomatoes and corn. CDI- Raw chorizo moved to raw meat shelf below RTE foods. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed bags of onions hanging on and touching speed racks of cooked foods in walk in cooler. CDI- Onions moved to separate shelf.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cooked carnitas in drawer warmer at 122 degrees. PIC said they are reheated on flat grill before placing in drawer cooler for hot holding. Carnitas did not properly reheat to min. 165 as required. CDI- Pan of carnitas reheated on flat grill and observed at 165 and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several pans of lettuce in the two prep cooler make tables at 65. PIC said this batch of lettuce was just cut less than 30 min. ago. Be sure foods that lose temp during prep are chilled to 45 or below for proper cold holding as make tables are for cold holding and not designed for chilling foods. CDI- Lettuce placed on ice baths and moved to walk in cooler. Observed at 45 and below by end of inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large number of foods older than 24 hrs in walk in and prep coolers that were not date marked including but not limited to: roasted tomatoes, roasted corn, pulled chicken, chile rellenos, TCS pepper salsa, cooked beans etc. CDI- PIC confirmed dates of prep for these foods and properly date marked the foods that were still within the 7 day shelf life limit. 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 3 pans of TCS molcajete date marked for 9 days ago. Observed chicken and veggie soup date marked for 8 days ago. CDI- Out of date foods voluntarily disposed of.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tight stacked while wet, need to air dry before tight stacking.

4-501.11 Maintain equipment in good repair. Stand up freezer has torn gaskets needing repair.