SANTA FE MEXICAN RESTAURANT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site at beginning of inspection. CDI - CFPM arrived during inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken being stored above raw ribs during inspection. CDI - Storage order corrected. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 refried beans removed from the reheating process and placed in hot holding before achieving 165F. See temperature chart. CDI - Beans placed back on the stove and reheated to 165F within two hours of starting the reheating process. 1.5 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked jalapeños and onions holding below 135F during inspection. See temperature chart. Items were improperly stored in steamwell. CDI - Items reheated to 165F and properly placed back into steamwell. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed container of home use pesticide being stored above and in conjunction with customer foods and service items. CDI - PIC removed pesticide. 1 pt.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple roaches throughout facility during inspection. PIC stated pest control is out twice per week. More frequent or thorough pest control measures may be necessary. 0 pts.

4-501.11 Maintain equipment in good repair. Observed salsa prep unit holding at 45F during inspection. REHS did not observe any TCS food items holding in unit. Observed sanitizer dispenser at three compartment sink dispensing at 0ppm quat during inspection. REHS did not observe any dishes being sanitized in three comp during inspection. Repair necessary. Maintenance contacted during inspection. REHS provided TPHC form for salsas typically stored in salsa prep. Facility to utilize dish machine to w/r/s all dishes until repair. REHS to make follow up visit to verify both pieces of equipment have been repaired. 0.5 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw burger patties being stored over cheese and raw shelled eggs being stored over french fries inside the prep reach-in unit. No physical evidence of contamination noted. CDI - Storage order was rearranged to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160°F as measured by a max/min thermometer. - P. Discussion with the PIC revealed that the high temp dish machine has been out of order as of last night. Equipment not in use during today’s inspection. PIC has scheduled repairs with Ecolab and technician’s ETA is 2 hours. PIC agreed to delayed schedule of 11:30 AM and to provide take out only until machine is operable. -1.5- ***VERIFICATION REQUIRED*** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared salsa roja and salsa verde temping 43-45°F in small prep top. CDI - PIC transferred salsas to the walk-in cooler to cool down. 0 demerits due to improvement observed from previous inspection. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed salsas placed in prep top without dates. CDI - Prep dates were traced back to walk-in cooler batch and containers date labeled. -0- 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.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal food containers wet stacked at utensil shelving unit. Separate and allow to air dry prior to stacking. -0-

4-501.11 Maintain equipment in good repair. Observed damaged rubber gaskets at cold drawers under flat top grill. Replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed metal food container catching water leak from left prep sink fixture. Repair. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tile damage and low grout between tiles throughout cookline. Repair/replace broken floor tiles and re-grout between tiles. -0-

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. Large container of cooked tomatoes measured 50F in freezer. Tomatoes began cooling yesterday. 2 large containers of cooked tomatillos in freezer measured 50-54F and began cooling at 7am. Use shallow pans or ice bath with frequent stirring to cool TCS foods after cooking. CDI - Cooked tomatoes discarded. Tomatillos moved to ice bath to continue cooling. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salsas and milk in small sandwich cooler measured 60-61F. Cooler was accidentally unplugged. CDI - PIC discarded TCS foods in cooler. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 Cooked tomatoes and cooked tomatillos were cooling in deep containers with lids on containers in freezer. Use shallow pans with food uncovered, or use ice bath with frequent stirring to cool TCS foods after preparation. CDI - Cooked tomatoes discarded and tomatillos moved to ice bath. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed at bar area. Ensure pest control company continues to treat establishment. Establishment showed EHS invoice for pest control visit in August. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some bus tubs and food pans stored as clean were still wet and nested on top of each other. Allow utensils to adequately air dry before nesting or stacking. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked peppers measured 95F and were stored out of temperature control. TCS foods in hot holding shall measure at least 135F. Keep cooked peppers hot above 135F, use TPHC, or cool down after cooking and keep cold below 41F. CDI - Cook reheated peppers to 170F and put peppers in pan in steam table. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of shrimp and 1 pan of octopus measured 43-44F in walk-in cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to freezer to cool down. PIC stated that establishment got a delivery from supplier 1 hour ago and the door was propped open while the food was put in the cooler. Ensure staff do not leave door open for extended periods of time. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 roach observed on floor during inspection. Ensure pest control continues to check for and treat for pests. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of metal pans that were on clean dish shelf were stacked up while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage and low grout between tiles throughout kitchen. Repair/replace broken floor tiles and re-grout between tiles. REPEAT

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine reach in a maximum temperature of 153F after running multiple cycles. VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 various items in walk in cooler above 41F at beginning of inspection, ambient air was 42F-43F. PIC stated the prep person had the door left open for at least 30 minutes while setting things up. PIC stated they checked food items inside walk in cooler at 7:50am and everything was 41F or below. EHS observed ambient air drop to 39F- 40F during inspection and food items cool to 41F. VERIFICATION REQUIRED For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in grill drawers without dates. CDI: Dates were placed on items. 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 .

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Employee labeled item.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insect on wall near hand sink.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines and cracked floor tiles throughout facility.

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 reheating inside steam well at 114F, facility only had 30 mins left to reheat. CDI: Queso was moved to stove and reheated to 165F.

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 cooked vegetables cooling overnight at 44F. CDI: Veggies were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed peppers hot holding at 94F. Items were hot holding in metal pan stacked on top of steam well unit. CDI: Peppers were reheated above 165F. All other hot holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned salsa roja and salsa verde sitting on counter above 41F. CDI: Employee added ice to container and items cooled to 41 or below. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser not labeled. CDI: Employee labeled item.

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 pico cooling at a rate of 0.02/min inside a container in a thick or portion. Observed cooked vegetables cooling overnight in large metal container covered with a lid. CDI: Employee spread out pico. EHS and PIC discussed cooling methods. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility’s max/min thermometer not operable during inspection. VERIFICATION REQUIRED.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines and cracked floor tiles throughout facility. Repair.

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 thawing on drain board of prep sink while fish and pork were thawing inside sink basin. Observed raw beef being stored underneath raw chicken inside walk in cooler. CDI: Storage order was rearranged inside walk in, all items thawing were separated and placed back in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed hamburger buns sitting directly on shelving of prep unit. CDI: PIC voluntarily discarded items. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various food products inside walk in cooler without coverings such as beans, ceviche, etc.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken, raw pork and raw fish all thawing in prep sink not submerged in water or under running water. CDI: Items were moved to walk in cooler.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small crawling insects near grill area and on one plate. Plate was placed to be rewashed. Observed small flying insects throughout facility.

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

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

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 floor tiles and low grout lines throughout facility. Repair.

Observed raw shell eggs stored over RTE food in prep refrigerator. CDI, foods relocated for proper storage.

Observed current parasite destruction from Sysco provided by PIC for shrimp ceveche from 2022. Vr needed to ensure facility has current letter.

Observed cooked pork carnitas with date of preparation of 11/28 and open container of milk not date marked. CDI, foods voluntarily discarded.

Observed cut tomatoe recently prepared according to PIC and cooling in prep refrigerator. CDI, tomatoe relocated to sheet pan to rapidly cool in walk in cooler. Improvement made since previous inspection.

Observed several small roaches near grill area.

Observed general cleaning needed on nonfood contact surfaces and floor and between equipment in hard to reach areas throughout. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. - P - REPEAT - Observed one large metal pan of pork carnitas, two pans of diced chicken, one pan of chicken on the one, two pans of diced steak, and one pan of pork ribs holding above 41F from cooling overnight. - CDI - PIC voluntarily discarded all products. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in the walk-in cooler with an ambient temperature of 46F (see temperature chart). - CDI - Per PIC, facility was closed yesterday due to the WIC malfunctioning. WIC was repaired yesterday per receipt provided by PIC. However, repairs are failing. PIC stated all items in WIC were moved to walk-in freezer when WIC was broken previous day and moved back to WIC yesterday evening once WIC repaired. PIC voluntarily discarded all items holding above 41F in WIC due to being in unit overnight. PIC agreed to voluntary closure and to contact EHS once unit repaired and facility resuming normal operations. Follow up visit required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 - REPEAT - Observed various items cooling in large, deep metal pans in WIC overnight not meet required cooling parameters. WIC temperatures elevated which could have disrupted cooling abilities. - CDI - PIC voluntarily discarded all items. EHS and PIC discussed ways to improve cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

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 food residue and debris under equipment in hard to reach areas, such as under the grill. Also observed black residue on drink nozzles at soda machine. Clean and increase cleaning frequency to maintain clean.

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 buildup in hard to reach areas on the floor throughout the facility. Clean and increase cleaning frequency to maintain clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Knife and spoon observed in hand washing sink basin. Do not use hand washing sinks for any purpose but hand washing. CDI - Knife and spoon removed. REPEAT

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Queso was reheating in steam table at 108F. Do not use steam tabled to reheat TCS foods. Use stove top or other equipment that is designed to rapidly reheat food. CDI - Queso moved to stove top and reheated to above 165F. 0 pts.

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. Salsa ranchera measured 57F and had been cooling overnight. Use shallow pans or ice bath/ice wand to cool large amounts of TCS foods. CDI - Salsa voluntarily discarded by manager. Cooling violations on next inspection will result in risk control plan or permit action. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in sandwich cooler measured 63-67F. Unit was not turned on. PIC stated food was placed in unit 2 hours ago. TCS foods moved to walk-in cooler to cool. VR - Verification required within 3 days that cooler is repaired. 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 Salsa ranchera was cooled overnight in large container. Use ice baths/ice wand or spread out TCS foods in shallow pans to cool quickly. CDI - Salsa ranchera discarded and PIC educated on cooling requirements. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Sandwich cooler was not functioning. Do not use cooler until it is holding below 41F. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash bags around dumpster. Keep waste in dumpsters to prevent harboring pests. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles is low in several areas in kitchen. Re-grout between floor tiles where necessary. 0 pts.

5-202.12 Provide at least 100F water at handsinks. Observed coffee area handsink with minimal flow when turned on, and no hot water. Handsink was marked as out of order, and employees were observed utilizing other kitchen area handsinks. Facility shall repair and maintain handsinks such that all handsinks have hot water and sufficient flow. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed staff member dumping beverage into handsink marked ‘out of order’. CDI - EHS and PIC discussed proper usage and maintenance of handsinks. 6-301.14 Post a handwash sign at each handsink. Observed none of the four (4) kitchen area handsinks with posted signage. CDI - EHS provided PIC with handwashing signage for each sign in English and Spanish.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) open container of ice cream in the walk in freezer stored beneath frozen mussels. Observed two (2) pans of ceviche mix (raw white fish and raw shrimp) stored above ready to eat foods. 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 packaged pork stored below chicken in the WIC. Food employee elaborated that beef had been place on shelving from the walk in freezer to thaw. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple food items in the WIC, including seafood soup, elotes, cooked chicken, and cooked vegetables, marked for previous days of service, with no covers, wrappings, or lids. CDI - EHS and PIC reorganized storage of food items to prevent contamination. EHS provided WIC storage order charts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information 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 one (1) container of queso dip, marked as having been prepared the night before, in the WIC at a temperature of 56F. CDI - PIC voluntarily disposed of out of temperature food. 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 three (3) TCS food products (cooked chicken asada and washed lettuce in the WIC and milk in the salsa prep unit underside) without effective date marking. PIC elaborated that these items had been prepared that morning, or in the case of the milk, opened the previous day. CDI - date marks were added to these items. 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 three (3) tcs food items, (Cooked nopal cactus, shredded cooked carnitas, and cooked tamales) in the WIC date marked for more than the allowed holding time (3/7, 3/13, and 3/14, respectively). CDI - PIC voluntarily disposed of these items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed thawing shrimp at seafood prep sink. While water in sink was running at a temperature of 61F, multiple packages of shrimp were seen resting outside of the water and sink basin, on the prep sink drain board. CDI - PIC removed shrimp on drain board from their packaging, placed them under running water with other, properly thawing shrimp, and increased water velocity.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed the facility with a high temperature dish plate, but plate was unable to be turned on. PIC elaborated that this was due to a dead battery. REPEAT. A verification will occur no later than 04/01/2023. Note: No escalation in point deduction due to noted improvement from previous inspection; facility now has access to high temperature dish thermometer, but must make certain it is accessible and usable at all times.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information 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 cut lettuce in a big white plastic container upon entering the WIC. At 46F @10:30 am and 42 minutes later the lettuce is measuring at 46F. According to PIC lettuce was cut this morning at 9:30 am. CDI- PIC divided lettuce into smaller portion to let cool quicker. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed refried beans, cooked chicken, cooked zucchini, black beans, cooked shrimp, cook pork, salsa sauces, raw chicken, and raw pork cold holding above 41F at walk in cooler. Observed ambient temperature of walk in at 40F. PIC states a new employee is in charge of cooling and employees leave door open for long periods of time when cleaning. Technician arrived onsite during inspection and determined walk in was low on Freon gas. CDI- PIC volunteer discarded all items. Observed ambient temperature drop to 28F. REPEAT- VR within 3 days (10/29/22) -3-

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed a container of peroxide (first aid) stored directly on canned goods. CDI- PIC removed item and stored in the designated area for first aid. -0-

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 cut lettuce in a big white plastic container upon entering the WIC. At 46F and 42 minutes later the lettuce is measuring at 46F. CDI- PIC divided lettuce into smaller portion to let cool quicker. -0-

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 cut lettuce immersed in the ice water in big white plastic container in WIC trying to cool. CDI- PIC drained the lettuce, put them in metal pans to cool. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados and limes with stickers on stored as cleaned in the flip top. CDI- PIC washed those items. REPEAT- 0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans/bowls stored above the 3 compartment sink, and some on the shelve in the dry room right across the 3 comp sink.-0-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed the facility without a hot temp dish plate. VR within 10 days (11/5/22). -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a large amount of trash around dumpster, need cleaning. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing side doors on dumpster. Need repaired/replaced. REPEAT -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors by grill line. REPEAT -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks by grill and by tortilla station. CDI, paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw shrimp ceviche, raw fish ceviche, lettuce, and salsa verde cold holding above 41F. Observed no date mark on shrimp ceviche. Observed bottom layer of lettuce cold holding at 41F or below. PIC states shrimp ceviche was made yesterday, lettuce was cut yesterday, and salsa came from same batch at walk in. CDI, shrimp and fish ceviche discarded, top layer of lettuce discarded, and salsa relocated to walk in to cool. Observed lettuce at 41F after removing top layer.

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 no date mark on shrimp ceviche, cooked nopales, and cooked proteins at cooler drawers. PIC states items at cooler drawers and nopales were cooked yesterday. PIC states ceviche was made 2 days ago. Observed date mark of 7/14 on proteins at WIC. CDI, nopales and proteins at cooler drawers dated, ceviche discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw shrimp stored on floor at walk in freezer. CDI, items relocated to shelve.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados unwashed (sticker on surface) and stored as clean. Need cleaning.

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 sticker residue on outside of utensils. Need cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing side doors on dumpster. Need repaired/replaced.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors under grill and prep tables at kitchen. Need cleaning.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed ziplock bag of raw shrimp stored directly on cooked shrimp. CDI, items discarded by PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed Pico cold holding above 41F after cooling overnight. CDI, item discarded by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 no date mark on cooked foods at cooler drawer and pico at flip top cooler. PIC states items are from same batch at walk in cooler. Observed items date marked at walk in. CDI, items date marked.

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 pico cooling in covered container. CDI, item discarded by PIC.

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 soiled interior of microwave. Need cleaning.

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

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no tags for raw oysters at facility. PIC states oysters are a new item and facility only has tags for those at walk in freezer. CDI, EHS educated on 90 day tag requirement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw pork chops, raw marinated chicken, and raw beef cold holding above 41F. Observed equipment no working. PIC states facility has requested a technician. PIC states items were placed in unit for 2 hour lunch rush. CDI, items placed in walk in to cool. PIC states facility will use reach in cooler until equipment is fixed. Verification required.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed bottles of Hot Shot pesticide that is for residential use only. PIC states items are used for the outside of facility. CDI, items discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed cooler drawers not working. PIC states technician has been notified. Observed ice build up at walk in freezer by dish machine. Ice build up on the interior edges of door does not allow for a tight seal when closed. PIC states facility does not use the walk in freezer at this time but will get it clean.

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 grease build up at vent hood near prep unit. Need cleaning.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink by grill. CDI, paper towel provided 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 chicken salsa and cooked shrimp with date mark of 9/9/21. CDI, items discarded by PIC. PIC states dates are incorrect and foods were prepared yesterday. Observed foods cold holding below 41F.

4-602.13 Nonfood Contact Surfaces - C Observed soiled gasket/seals at reach coolers and prep units. Need Cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink by grille. CDI, dispenser refilled by PIC.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled plates, bowls, knives, and stacked metal containers with sticker residue. CDI, items removed for Wash/Rinse/Sanitize. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at 3 compartment sink at 50 ppm. PIC made service request and states facility will use dish machine to clean utensils until sanitizer dispenser is repaired. Verification required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed container of tamales at 44F. Observed date mark of 5/26/21 on tamales. CDI, items discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken hot holding below 135F. CDI, item discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carnitas, carne asada, black beans, and refried beans cold holding above 41F. PIC states carnitas and carne asada were cooked today and were at 39F when placed in cooler drawer. PIC states beans were 41F earlier today. PIC states carnitas and carne asada were probably left out too long. Observed date mark of 05/23/21 on beans. CDI, carnitas and carne asada placed in walk in to cool and beans discarded by PIC. Proteins reached 41F by end of 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 tamales and raw shrimp cooling in deep containers. PIC states foods should have been cooling in smaller portions. CDI, tamales discarded by PIC and raw shrimp moved to walk in freezer to cool after reducing portions.

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 tortillas stored on floor in dry storage. CDI, items relocated off the floor.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up at hood vents. Need cleaning.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no back flow device at mop sink. Verification required.

Repeat: 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed refuse and broken glass bottles around dumpster. Need cleaning.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knives stored as clean. CDI, removed for W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ceviche, cooked shrimp, and salsa cold holding above 41F. PIC states reach in cooler turned off due to circuit breaker tripping over night. PIC states unit was plugged back in when facility opened. Internal temperature of unit at 38F. CDI, voluntary discard by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed employee date marking foods that were cooked the previous day. Foods were stored in unit that was out overnight. CDI, voluntary discard by PIC.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed build up of cardboard and trash around dumpster. Need cleaning.

3-304.15 (A) Gloves, Use Limitation - P Observed employee washing gloves instead of discarding and washing hands. CDI, employee discarded gloves, washed hands, and donned new gloves.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dirty plates stored as clean. CDI, plates removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, salsa verde, salsa roja, and milk cold holding above 41F. Internal temperature of unit at 50F. CDI, items discarded by PIC and service request put in by PIC. Verification Required for cold holding.

3-501.13 Use approved thawing methods. Observed fish thawing with water at 75F. Temperature must be at 70.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed bowls use as scoops for rice. CDI, items removed.

5-205.15 Maintain a plumbing system in good repair. Observed hose at dish washing area broken and squirting out water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf A few pans deemed clean observed with old food debris inside. CDI. Manager placed at three compartment sink to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans and containers that had been recently washed observed stacked wet. Glasses for beverages at the bar were observed stacked wet as well. Repeat violation.

4-202.11 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 A few glasses at bar area observed cracked. Manager discarded glasses.

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

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 Employee observed coming from outside of kitchen to don gloves without washing hands prior. CDI. Employee washed hands and donned new gloves.

3-302.11(A) Separate the different types of raw animal foods. -P Raw beef observed under raw chicken in walk-in cooler. Raw eggs observed over raw produce in walk-in cooler. CDI. Foods were rearranged accordingly.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in three compartment sink observed holding below 200 ppm according to manufacturer instructions. CDI. New solution made and tested properly. Owner reported no dishes had been used in solution on day of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk-in cooler observed holding multiple foods above 41F (see temperature chart). All TCS foods observed discarded during inspection. Foods recently placed in WIC were moved to alternate refrigeration to rapidly cool. CDI. Restaurant was temporarily voluntarily closed while cooler was serviced. EHS was onsite and Observed cold holding in cooler below 41F before leaving inspection. Compliance visit will be conducted later on to ensure cooler is still functioning properly. Repeat violation.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf When asked, manager reported eggs are served undercooked if requested, but not disclosed on menu. Other proteins such as fried tilapia and grilled fish are disclosed as served to order, but when asked, the manager reported they are only served well done. EHS will return no later than 9/18/2020 to verify menu has been corrected.

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 Horchata observed cooling tightly wrapped in WIC. CDI. Uncovered.

3-501.13 Use approved thawing methods. Beef intestines observed thawing in standing water above 70F. Intestines moved to refrigeration.

6-501.111 Keep the premises free of insects, rodents, and other pests. Roach observed on paper towel dispenser.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket observed on floor under prep sink.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed a large amount of ice buildup on the inside of the walk in freezer. Needs repair. Repeat violation.

5-205.15 Maintain a plumbing system in good repair. - P Handsink in front of kitchen observed not functioning. EHS will return no later than 9/18/2020 to ensure handsink is repaired and functioning. Drain under char grill observed backed up during inspection. Drain was immediately serviced while onsite and repaired. Compliance visit will be conducted later on to ensure drain is properly working.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several wash cloths and a red sanitizer bucket stored directly in the hand wash sink at the beginning of the inspection. CDI-The items were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler holding product above 41F. CDI-Several items were discarded including: 5 containers of beans (refried, black, and pintos), two bags of tamales, lengua, chicken soup, fish soup. A technician was able to come out immediately and repair the unit. The air temperature was reading at 39F afterwards. REPEAT. *Ensure that employees are fully closing the door. During the start of the inspection, the door was not fully closed. This could be the reason as to why the food product was above 41F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of tortilla mix stored next to a hand wash sink. At the beginning of the inspection, the tortilla mix was partially uncovered and exposed to potential cross contamination from the hand sink. CDI-The tortilla mix was properly covered. Discussed with the manager about installing a splash guard to help prevent cross contamination. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed a large amount of ice buildup on the inside of the walk in freezer. Needs repair. Observed a damaged gasket to the walk in cooler door. Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. They are no longer smooth and easily cleanable. Have resurfaced or replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QUAT sanitizer test strips onsite. CDI-Test strips were purchased during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the prep cooler drawers and the 3-door reach in cooler. CDI-The items were properly cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp ceviche stored over cheese in the refrigerator by the grill. CDI - moved to lower the risk of cross contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tamales at 51F, cooked tomatoes at 46F, chicken, soups, and most other ready to eat food in the walk-in at 43-44F. RVR to recheck walk in. tamales and tomatoes discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical bottle. CDI - labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cilantro being washed in a prep sink, however the unwashed cilantro was hanging over the hand sink where it was exposed to splash from any hand washing. CDI - cilantro moved out of the splash zone.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed the PIC had little to no active managerial control in the facility. Facility had violations of part C, D, G, K, and L of this section. The mistakes in holding were blamed on a new employee who had not been training. Facility must properly train and monitor employees.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed the facility was not able to provide any information about an employee health policy and the training of their employees. When shown the form, they found a folder of signed forms all from the same date and did not include any new employees. VR, facility to train new employees in employee health policy.

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 put on gloves without washing their hands while still wearing their purse upon coming to work. Observed an employee wipe their gloves on their towel around their waist and also touch the dirty dishes in the dish area before returning to food and not washing their hands upon changing gloves.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed an employee was mixing beans that were to be cooked with her hand an arm almost down to her elbow. CDI - instructed to use a utensil.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed a seafood haccp letter for shrimp but no mention of parasites.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed and washed produce mixed together on shelves. Keep washed over unwashed produce. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish above ready to eat salsas. Observed raw chicken above ready to consume drinks.

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 red sauce at 75F degrees after over 2 hours of cooling. Sauce was rising in temperature after falling for the first part of cooling when it was moved. Facility needs to utilize the cooling instructions on the wall.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed whole chickens were as low as 115F and falling in temperature as they are put in a metal box that does not have any temperature control. Facility needs to utilize Time as a Public Health Control or provide hot holding equipment. Ribs are also kept out and not under temperature control. Observed rice at `131F in the steam table. Taken to reheat. VR-chickens were discarded and time was implemented as a correction. Time paperwork emailed to fully correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the entire walk-in cooler was holding at 43F. This is a repeat violation. All items older than 4 days were discarded. Verification is 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 multiple cooked items on the line were not date marked. Observed several cooked items in the walk-in were past the 7 days allowed at 41F and many were past 4 days with a walk-in holding at 43F. CDI - many foods discarded. 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 Several ready to eat items were past 7 days and still in the walk-in. CDI - discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked sauce and soup were cooling in deep covered containers. Chicken was cooling while tightly covered. CDI - methods changed to shallow pans and stirring or food discarded when not under 70F in two hours.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of dry goods were not labeled. CDI - labels added.

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on the cutting board of the prep cooler. CDI- moved to a sanitizer bucket.

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

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 active manual dish washing in 78F water. CDI - hot water.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Keep grease trap closed. It is attracting insects.

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.-P2-301.15 Only wash hands in handwashing sink.-PF Observed food employee cleaning off raw chicken with no soap or water, only wet cloth, go to 3 comp sink and wash off cloth and gloves then take to back and return to line. PIC asked her what she was starting she said tending the cooked chicken but she ahd not changed gloves or washed hands since the raw chicken. CDI- gloves removed; hands washed and coaching for cleaning effectively

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee bare handling arepas. CDI - will be cooked again ; coaching provided; hands washed and gloves donned

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Ready to eat cheese and vegetables in open containers placed on raw chicken soiled prep surface. CDI- instruction provided; product moved

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods(see temp chart) cold held above 41F. CDI- moved to walk in cooler to cool

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observd boxes of food on floor in walk in freezer

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed solution soiled holding soiled wiping cloths. CDI- removed discarded; remade

6-502.12 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 floors to be excessively greasy. Hazardous to walk on .

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to ensure proper food employees wash hands when required, potentially hazardous foods are hot/cold holding, and date marking. VR

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed food employee unable to answer employee health questions successfully. EMP Health Policy resent VR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drnks stored on food prep surfaces next to food. CDI- removed

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 food employee not wash hands long or thoroughly enough. CDI instruction provided ;rewashed2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee donn gloves with no hand wash CDI instruction provided2-301.14 Wash hands after activities that contaminate them.-P Observed food employee bring our raw fish from cooler, place in fryer and donn gloves without firstwashing hands. CDI- hands washed new gloves donnned2-301.15 Only wash hands in handwashing sink.-PF Observed dish washing employee move directly from soiled to clean dish put away without washing hands. Employee asked to wash hands went to prewash and rinsed hands. CDI- employee instructed and removed to wash hands at hand sink

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee washing pan in front hand sink. CDI- removed to utensil washing sink6-301.14 Post a handwash sign at each handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf PIC stated this hand sink not being used as hand sink; asked to remove it; request denied as hand sink is needed for fron bar area. All hand sinks are clearly only designed to be hand sinks and have no handles.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above wrapped heads of iceberg lettuce. CDI reoganized Observed raw chicken beside sopa station(too close to prevent cross contamiantion) CDI-raw chicken removed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked onions, cooked chicken, cooked beans and salsa hot held below 135F(see temp chart)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce, guacomole and diced tomatoes between 42-45 F. NO points taken as per NCDHHS

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple containers of cooked meats with no date marking. CDI- allowed first time to date mark; next time will require discard3-501.18 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 multiple cooked meats date marked with prep date more than 10 days prior to today. CDI- discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed red buckets of sanitizer unlabeled. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of foods not date marked ie sugar

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions stored on floor outside cooler. CDI removed from floor

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils soted in bus tub with crumbs

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and used in accordance with the manufacturer's intended use. Observe a warming box and a tortilla press not seen at permitting. VR for specifications