CABO FISH TACO BALLANTYNE

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. EHS observed chicken and beef stored behind seafood in grill lowboy drawer. EHS advised during previous inspection that chicken would need to be in front of all other proteins, followed by beef, then seafood in the back. This is to avoid potential contamination when pulling these items over one another. CDI - PIC rearranged storage. REPEAT. (3) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 EHS observed cut melon cooling in make unit. EHS observed facility monitoring cooling on white board with start times. EHS observed an inadequate rate after 30 minutes cooling in make unit. PIC stated this item was needed for service and placed into make unit. EHS advised to cool all items prior to placing into make unit but if an item is needed for service, reduce amount in container or potential do an ice bath in the unit to offer more cooling during storage. CDI - PIC placed cut melon into WIC to quickly cool. EHS observed fruit at 41F prior to end of inspection. (0) 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. EHS observed food debris and residue accumulating on two shelves in WIC. PIC stated other shelving has been replaced and facility is trying to maintain. PIC stated shelving will be cleaned. (0)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed raw chicken being stored behind raw beef in low boy grill cooler. EHS advised that if proteins are stored on the same plane (same make shelf), that chicken shall be stored in the front to avoid contamination due to moving proteins over one another. CDI - PIC rearranged storage order, no contamination observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed utensils for portioning raw proteins being stored with handles in direct contact of raw protein. CDI - PIC removed utensil from storage to be wash, rinsed, and sanitized. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed multiple metal pans being stacked on each other with water still present on interior of pans. EHS advised to stagger dishes to allow for adequate air drying prior to storage. (0.5) REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee coffee on ice machine and closed beverage stored in reach in unit; not in designated area. CDI - PIC moved items to strangers area for employees. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed out dated employee health policy. Current policy does not include all six food borne illnesses. PIC exhibited good knowledge of employee policy and facility has signed copies in the office from employee training. CDI - EHS provided updated employee health policy; PIC will have staff review and sign updated copy prior to next inspection. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous pans and cambros with food residue present and stored as clean. EHS observed sticker residue on the Cambros as well. CDI - PIC removed equipment from storage to be wash, rinsed, and sanitized. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 EHS observed tuna being thawed under refrigeration with no entry for oxygen. EHS advised that ROP fish shall have a slit or cut in the packaging when thawing to allow oxygen entry during the thawing process. CDI - PIC cut slits in all packages to allow for the entry of oxygen. (0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed stacks of metal pans stored on clean shelf still wet and stacked on top of each other. (0)

6-301.14 Post a hand wash sign at each hand sink. Observed missing hand wash sign by kitchen sink. CDI - EHS provided PIC with hand washing signs. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous proteins in lowboy coolers under grill above 41F(see temp chart). These items were temped at 1pm stated by PIC and under 41F. EHS observed torn gaskets in low boy drawers and door to low boy not shitting properly. CDI - PIC removed proteins from unit and placed in freezer to quickly cool. (1.5) 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed lunch menu offering steak tacos which can be cooked to order with no consumer advisory attached to menu. PIC stated this will be discussed so changes can be made. (10 day VR required). (0.5)

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 numerous shelves in WIC and in dish area accumulating rust. Please resurface or replace. REPEAT. (1)

5-205.15 Maintain a plumbing system in good repair. Observed leaking mop sink. PIC stated someone is scheduled to come repair. (0)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw fish beside raw chicken in lowboy. CDI- PIC lids fish container to prevent cross contamination. (-0)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp thawing in undrained, 71F degree water at prep sink. CDI- Employee places shrimp into metal pans and begins cooling process. (-0.5)

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 rusted shelves for storing clean dishes near ware washing machine. Rack no longer smooth and cleanable should be replaced at the earliest opportunity. (-0.5)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler on line touch order screen and resume prepping RTE foods without washing hands. CDI- EHS advises the PIC revisits handwashing with staff. Food handler washes hands. EHS advises the screen be sanitized whenever contaminated with food debris occurs, and at least every 4 hours. (-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 Observed full plastic bottle of ‘white sauce’ cooling inside fliptop. CDI- PIC relocates to WIC for cooling. EHS advises against use of fliptops for cooling. REPEAT. (-1) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 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 pico de gallo and 2 corn salsas at salsa station with no dates. Observed tofu date marked 10/15 (discard 10/21). -CDI- PIC properly date marked items and voluntarily discarded items past date. -0- 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 spray bottle with no label. Per PIC, contents were bleach water. -CDI- PIC properly labeled items. -1-

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 raw shrimp and raw fish cooling at a low rate. Items were found cooling in WIC in aluminum pans about halfway full. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers. -0- 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 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated PIC on not using a cloth and allowing dishes to air dry. -0-

4-501.11 Maintain equipment in good repair. Observed several pieces of equipment (front/right side lowboys, and smaller, middle lowboy) in poor repair being used for storage of dry goods. Repair or replace equipment which is no longer used in the facilities operation, and replace with dedicated storage if needed. Observed pooled water at the bottom of taco unit. **REPEAT** -0.5-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside back wall of ice machine. Repeat. See comment. (-1.5)

4-501.11 Maintain equipment in good repair. Observed several pieces of equipment (front/right side lowboys, and smaller, middle lowboy) in poor repair being used for storage of dry goods. Repair or replace equipment which is no longer used in the facilities operation, and replace with dedicated storage if needed. (-0)

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 metal shelving in upstairs dry storage area corroded with rust. Repair or replace shelving. (-0)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open employee beverage below prep counter. CDI- PIC relocates beverage. (-0)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build inside and food debris on lid of ice machine.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a secondary bottle of sauce/spice without label. CDI PIC placed label on secondary bottle.

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 metal bars hanging above kitchen stoves and grills in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a charging cell phone above food prep unit..

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf. Observed no consumer advisory for eggs on brunch menu. PIC stated that eggs are cooked to order. CDI - PIC added temporary consumer advisory to menu until new menus can be printed.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large unlabeled containers of flour and sugar.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink at dish machine no longer sealed to the wall and in need of recaulking.

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 one metal pan and one knife with soil build up being stored as clean. CDI: PIC returned items for W/R/S.

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 a deep, large metal pan of black beans cooling in WIC since the previous night with a temp of 45F. CDI: PIC discarded beans. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a covered deep plastic container of salsa made with canned ingredients from room temperature cooling in WIC for over 4 hours with a temp of 57F. CDI: PIC discarded salsa.

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 a deep, large metal pan of black beans cooling in WIC since the previous night with a temp of 45F and a covered deep plastic container of salsa made with canned ingredients from room temperature cooling in WIC for over 4 hours with a temp of 57F. CDI: PIC discarded container of salsa and container of beans.

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

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 shelf in WIC used for holding ready to eat foods and marinated chicken with build up of food soil and debris. Clean shelf as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirt hanging from shelf next to WIC containing clean utensils and equipment. CDI: PIC removed sweatshirt.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 pico de gallo registering at 43-44 F inside flip top unit. CDI - PIC voluntarily discarded products.***No points deducted due to significant improvement noted from past inspection.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth soiled with heavy food debris on prep counter top. CDI - PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several large stainless steel bowls wet nested at clean utensil shelving unit next to 3-compartment sink. CDI - PIC removed to dish pit to be re-w/r/s.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee utilize bar hand sink to rinse stainless steel shaker. CDI - EHS intervened, educated and cup taken to dish pit.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 TCS foods inside cold drawers and lowboy unit > 41 F. Refer to temperature chart. Foods had been placed into units prior EHS arrival. CDI - All products relocated to walk-in cooler and items began to decrease to < 41 F towards end of inspection.

REPEAT: 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed x1 knife stored in between space of flip top lids. CDI - Utensil removed to be W/R/S.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gaskets at 2x cold drawer reach-in units. Also observed water pooling inside lowboy unit. Repairs needed.***No escalation in points due to PIC providing confirmation of scheduled repair/replacement of gaskets and pooling of water.

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 debris on reach-in unit gaskets.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a employee drink stored on stove top counter space and another stored with/above retail foods inside walk-in cooler. No physical contamination observed. CDI - PIC removed items.

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 x1 soiled knife at wall mounted knife rack and soiled metal pans stored as clean next to 3-compartment sink. CDI - Utensils removed and properly W/R/S.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 TCS foods inside flip top units and cold drawers > 41 F. Refer to temperature chart. Foods had been placed into units 45 minutes prior to inspection. CDI - All products relocated to walk-in cooler and items began to decrease to < 41 F after 30 minutes.

REPEAT: 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. 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 marking on containers of cream cheese crap dip inside walk-in cooler. PIC confirmed that the product was from 6/14/22. CDI - Containers date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle at chemical storage area below 3-compartment sink. PIC confirmed chemical as chlorine. CDI - Bottle labeled.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. 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 2x containers of tuna cooling in deep containers inside walk-in cooler (WIC); product had no change in temperature after nearly 30 minutes. Also observed portioned containers of pico de gallo cooling inside bar prep unit. These had been assembled and placed inside refrigeration at beginning of inspection. CDI - Products inside WIC spread into flat sheet pans to achieve proper cooling to < 41 F; pico de gallo relocated to WIC to rapidly cool to < 41 F.

REPEAT: 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented cans of jalapeño nacho, tomatillo and red pepper stored with other canned food products in shelving unit. CDI - PIC removed item to designated area.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Obseved knives stored in between spaces of flip top lids. CDI - Utensils removed to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed split gaskets at 2x cold drawer reach-in units. Repairs needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on shelving with single service containers. CDI - Item removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed tomatoes stored in unwashed cardboard box lid being diced and placed into bus tub. CDI - EHS educated employee; lid discarded and products washed. Products then placed into clean plastic bus tub.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 shrimp, pollock & cut tofu > 41 F in cold drawer. Refer to temperature log for details. PIC stated that the products had been in use during the day’s lunch rush. CDI - Items taken to walk-in cooler; EHS observed products decrease towards 41 F after 20 minutes.

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 marking on diced tomatoes. PIC confirmed that the product had been prepped 3/21/22. CDI - Item date marked.***No escalation in points due to significant improvement since previous 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. 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 2x containers of honey soy glaze sauce with no change in temperature after nearly 30 minutes. Products were sitting in melting ice bath inside walk-in cooler. CDI - PIC added fresh ice bath and stirred products to accelerate cooling towards < 41 F.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 1x dented canned food (jalapeños) stored with other canned food products in shelving unit. CDI - PIC removed item to designated area.

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 build-up along edge of hood system where oil has built up.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. For more information please visit: http://meck.co/FoodSafety. Observed no V&D clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed milk and heavy whipping cream without date mark. PIC unable to determine when products were opened. CDI - Items voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed small bottle of hand sanitizer and spray bottle of ammonia glass cleaner stored at above dry food storage. CDI - PIC removed items to chemical storage area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x wet wiping cloth on prep table. CDI - PIC removed wiping cloth.

4-501.11 Maintain equipment in good repair. Observed split gaskets at 2x lowboy reach-in units. Repairs needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed freshly diced tomatoes cooling inside tightly covered cambro in WIC. Product temped at 51 F. PIC stated that the item had been prepped and placed into container an hour ago. CDI - PIC uncovered and spread across sheet pans in WIC for rapid cooling. No escalation in points due to improvements made since last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside of both ice machines in kitchen. CDI - PIC instructed employee to clean on site during inspection. - 1.5 -

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of tofu date marked for 5/9/2021. CDI - PIC voluntarily discarded. - REPEAT - 1.5 - * Points not escalated due to significant improvement from last 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 freshly cut tomatoes cooling inside of prep top. Observed recently prepped to-go salsa’s cooling tightly covered in prep top. CDI - All items uncovered and moved to walk in cooler to rapidly cool. - 0.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies throughout facility. EHS recommends calling PCO.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front of house employee walking cook line without hair restraint. All employees to don hair restraints before entering food prep areas. - 0 -

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop stored inside of corn at prep top with handle in contact with food items. CDI - Scoop removed. - 0 -

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC , Craig failed to ensure sufficient food safety in the areas of cleaning and sanitizing, date mark oversight and food storage order. CDI - through coaching

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxes of bell peppers stored over ready to eat foods in walk in cooler. CDI- reorganized 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee sanitize soiled cutting board then handle pickled onions to temp. CDI- coached; gloves removed hands washed and new gloves donnes 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above ready to eat foods in walk in cooler. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils stored as clean to have food debris or residue accumulation on them. This is a Repeat Violation. Points escalated. CDI- removed to rewash. Recommend Pick Control Plan long term compliance cannot be achieved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of queso not at 135F. CDI- reheated above 165F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked corn and a suace with fresh garlic in mixture stored on ice baths. CDI- placed on Temp TPHC. Perm TPHC recommended

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 open container of milk out of mfr date and cooked pasta 9 days past date mark. CDI- diacarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle leabeled disinfectant, PIC unsure what it was. CDI- removed

Observed large volume of raw shrimp thawing in prep sink under hot water. Some shrimp temped at 80F. 3-501.13 Thawing - C

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet tight stacking

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC unable to provide test strips for mechanical ware washing machines. VR

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat stored on food bins.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed a food employee that did not know the employee health policy nor know where it was posted in the facility. CDI-employee shown where the policy is in the facility.

6-301.11 Provide soap for hand washing at each handsink. -Pf Observed hand washing sink near the backdoor that did not have soap (hand sanitizer was in the dispenser instead of soap). CDI-the sanitizer was replaced with hand soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a handsink in the bar area that did not have paper towels. CDI-paper towels placed at handsink

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed clean dishes that contained food residue. CDI-dishes were placed on the dirty side of the ware washing machine to be rewashed. 4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the glass washer at the bar was sanitizing at only 10 ppm. CDI - repaired by contractor before the end of the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle labeled sanitizer that contained hydrogen pyroxide disinfectant. CDI-bottle was labeled with the correct chemical.

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 pasta salad in the WIC that had been prepped earlier today that was above 42F. The pasta was in a deep container with the lid on. CDI-lids removed on pasta salad to allow food to quickly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths that were being stored in a chemical sanitizer that was not at the correct concentration. CDI-sanitizer bucket was changed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some clean dishes that were wet stacked on top of one another.

5-501.15 Outside Receptacles - C Observed the outside receptacles with the doors open. CDI-doors were closed.

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 pans of cooked black beans dated 6/4-6/12. Items should expire on 6/10. Also observed pasta salad dated with prep date (today), but pasta was cooked yesterday. Date items with the oldest ingredient prep date. CDI - All labels 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 Observed several pans of raw salmon and raw shrimp in cooling process but covered and stacked up on top of each other in WIC. CDI - Covers removed. No signature needed due to COVID-19 guidelines.

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 two different employees handling raw fish and shrimp product, removed gloves and immediately put on a new pair of gloves without hand washing in between. CDI-Stopped both employees and instructed them to properly wash their hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken tenders stored above raw tomatoes in the burrito prep cooler. CDI-The chicken tenders were moved to the bottom part of the unit.

3-501.13 Use approved thawing methods. Observed tuna thawing under running water in the prep sink. The water was running at the 81F. Cold running water must be at least 70F or below. CDI-The fish was removed. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squirt bottles of oil and water on the top shelf over the cook lines. CDI-The bottles were properly labeled with the common name of the food product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counters a t the start of the inspection. CDI-The cloths were removed and placed into a sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee phone charger stored intermingled on the storage rack next to the fryers. CDI-The charger was removed. Observed an employee drink stored above food product in the tacos cooler. CDI-The drink was removed to a more appropriate location.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed refried beans and noodles cooling in the walk in cooler. Both items had been cooling for approximately 1.5 hours and were still above 70F. TCS foods must be cooled to 70F or below within 2 hours. CDI- Noodles and beans were spread into smaller portions with more surface area and placed back on speed racks. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed large containers of cut tomatoes, pico, and corn salsa all at 42F - 43F. All had been prepared yesterday. TCS foods from ambient temperatures must cool within 4 hours. VR- A verification visit will be made to facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, and hot brine onions cold holding above 41F in the prep top coolers. A bottle of tomatillo salsa was stored on the shelf above the grill at 70F. Several portioned bowls of pasta salad and slaw were stored in the prep top cooler at 53F. TCS items must be maintained at 41F or below while in cold holding. CDI- Tomatoes and onions discarded as they had been in the cooler since yesterday. The pasta sides, slaw sides, and tomatillo salsa were placed on TPHC. PIC filled out TPHC forms for these items today. Repeat violation.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding TCS garnish items on TPHC. Items had time stamps but no written procedures were available. CDI- TPHC form filled out by PIC today.

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 refried beans cooling in the walk in cooler in a thick portion. Beans were not being stirred during cooling process. Noodles were also in a thick portion. Cut tomatoes, pico, and corn salsa were all in the walk in cooler from yesterday. Items were 42F - 43F. Cut melon was cooling in the walk in cooler tightly covered in plastic wrap and with a lid. Ensure all TCS items including items from ambient temperatures are cooled within the correct cooling parameters. CDI- Noodles and beans were placed into smaller portions with more surface area. Cut melon was uncovered. A verification visit is being made to facility for cooling.

3-501.13 Use approved thawing methods. Observed fish thawing in water at 75F. Water must be 70F or below when thawing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on the main cook line. CDI- discarded

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 multiple food employees recontaminate hands on handles after washing. CDI- instruction provided 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple food employees donn gloves without first washing hands. CDI- instruction provided; hands washed ; gloves donned

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 bartender pour margaritas and hand to wait staff member. Observed wait staff member bare hand limes onto glass. CDI- PIC corrected when shown

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees leaving front cook line with gloves and return with same gloves with no hand wash or glove change. CDI through instruction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple potentially hazardous foods held above 41F. CDI- placed on temporary TPHC

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 mutliple potentially hazardous foods prepared prior to today not date marked in top of pep unit. PIC stated they had no date because they trade out for clean pans every night. CDI- date marked

3-307.11 Protect food from contamination sources not specifically noted by code. Observed washed tomatoes place back in cardboard boxes.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths on food cutting boards, not in sanitizer.3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths on cutting board.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed staff member wrapping clean utensils on break room table with leaf blower and employee food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of to go clam shells stored on floor upstairs in dry storage