TACOS EL REGIO

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer with dried food debris on food contact surfaces. Clean and sanitize between uses. CDI - PIC disassembled slicer to w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the grill prep top unit at temperatures above 41F. All items in lower reach in unit were observed at 41F or below with ambient temperature of the unit at 38F. CDI - PIC stated items had been stocked just prior to opening. Items were placed in lower reach in to cool to 41F or below. - 1.5 - REPEAT Points were not escalated due to this being the first repeat incidence. 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

3-501.13 (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 Observed al pastor spit thawing in pan at room temperature. Temperature of meat was still below 32F. CDI - PIC placed item in refrigerator to continue thawing process. - 0.5 -

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 multiple unlabeled sauce bottles in server prep unit and unlabeled dry storage containers (sugar/ salt) . Keep all working containers of food labeled. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed shelves in upright freezer are chipping. Replace chipping shelves. Gaskets on two-door upright refrigerator were damaged. Replace gasket. - 0.5 -

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 earbuds charging on the prep table below the slicer. Keep personal items away from food/food contact surfaces. - 0.5 -

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw beef cooked to 124F, Cold and fully cooked later. CDI. PIC fulled cooked the beef to required temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the RI at temperatures above 41F. CDI. PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer inthe facility during inspection. CDI. PIC ordered one.

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 multiple unlabeled bottles of spices without label. Keep all working containers of food labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with 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. Clean bottoms and shelves of coolers in kitchen. Clean coolers more frequently. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak stored directly on top of cooked Barbacoa in freezer. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 12 bus tubs of raw pork measured 50-54F in upright cooler. Employee stated that pork was finished around 9am. TCS foods must cool to 41F within 4 hours of preparation. Establishment is cutting too much pork for the cooler and freezer capacity of the restaurant. Employees added ice to bins of pork and moved some to freezer as well with lids off. VR Verification required by next Thursday to check process of preparing raw pork and to ensure it isn’t a volume that is too much for establishment to cool down within 4 hours. // 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. Salsas were prepared at 9am and still measured 50F after 6 hours. Establishment must use ice or freezer and shallow pans to cool salsas. CDI - Salsas discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked onions on steam table measured 118F. TCS foods in hot holding shall measure at least 135F. CDI - Onions reheated on grill to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw pork cooling after preparation in thick portions in bus tubs in upright cooler. Establishment is cutting too much pork at a time for refrigeration equipment to handle in establishment. CDI - PIC directed to cut less pork at a time or acquire more refrigeration equipment. // 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment does not have sufficient refrigeration equipment to cool the amount of raw pork establishment is preparing at 1 time. (12 full bus tubs raw pork). Establishment has reduce amount of raw pork prepared at 1 time so it can cool within 4 hours to 41F.

4-501.11 Maintain equipment in good repair. Shelves in upright freezer are chipping. Replace chipping shelves. 0 pts.

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. Clean bottoms of coolers in kitchen. Clean coolers more frequently. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Water around dumpster area. Maintain area clean to prevent attracting pests. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cooked cabeza stored in the reach-in cooler temping above 41 degrees F (see temp chart). CDI: PIC voluntarily discarded the food item. Observed one bus tub full of cooked pork, and 18 bus tubs full of raw (some marinated) pork stored in the reach-in cooler 2 temping above 41 degrees F (see temp chart). EHS observed the ambient air temp of the reach-in cooler at 41 degrees F. PIC adjusted the temperature to 37 degrees F, to ensure that all food items could be held cold at or below 41 degrees F. Date-labels showed that the raw pork had been cut and prepared on 3/11 and 3/12, and PIC stated that these bus tubs have been cold holding in this unit since these dates. EHS observed that the meat inside the bus tubs were tightly packed with lids covered, stacked directly on top of each other, barely allowing any air flow in the bus tubs. EHS discussed with PIC other ways the facility could rapidly cool their meats. **Note: Facility has been out of compliance for cold holding for the previous 4 inspections (1/24/25, 7/12/24, 1/11/24, and 8/31/23). EHS is implementing a Risk Control Plan for the facility to follow for 30 days, and will continue to follow-up with on-site visits to the facility to ensure that they are following the procedures noted on the Risk Control Plan. CDI: PIC voluntarily discarded all raw pork that was temping above 45 degrees F, and PIC poured bleach on top of the discarded meat. All raw pork temping at or below 45 degrees F that was date-marked with yesterday's date was placed into a separate metal pan and stored into the reach-in freezer to rapidly cool down. EHS mentioned Product Disposition Form as an option, and EHS observed PIC and food employees go through every single bin from the reach-in cooler 2 to check temps of all products and weigh out all the food before discarding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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 the non-food contact surfaces in the deli fliptop and lowboy cooler by the make line soiled with food debris. Observed the interior doors and handles of the reach-in freezer 2 soiled with food residue. Observed the shelves in the reach-in cooler 1 soiled with food debris. Increase cleaning frequency. REPEAT VIOLATION.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash hands at the handsink near the make line, then turn off the faucet without a protective barrier (paper towel), grab paper towels to dry hands, then donned gloves. CDI: EHS and PIC stopped food employee from engaging in food prep to re-wash hands the proper way. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed a different food employee bearing single-use gloves, wash, rinse, and sanitize dishes at the 3-compartment sink, then make their way over to the prep sink to handle exposed food. CDI: EHS explained the situation to the PIC and discussed the violation with the food employee and went over all the different times when employees need to wash their hands. Food employee removed gloves, properly washed hands, and donned new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher stored inside the handsink at the start of the inspection. CDI: Food employee saw the pitcher and removed it from the handsink. REPEAT VIOLATION.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple boxes of unwashed produce stored above RTE 2-oz portioned cups of different salsas, in one of the reach-in coolers. CDI: PIC had food employee correct the storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a deli slicer used to slice different proteins with minor food debris. PIC stated that they used the slicer earlier today and had cleaned it. CDI: Slicer was taken apart by a food employee to re-wash, rinse, and sanitize. Observed several parts of the shawarma cooker in a bin stored in the clean dish rack, with visible food debris. PIC stated that some of the parts in the bin are not used anymore. CDI: PIC took bin of parts to the dish room to be properly washed, rinsed, and sanitized. EHS explained that equipment and utensils still in use shall be separated from ones not in use, and stored clean at all times. EHS also advised PIC to remove any equipment and utensils that they do not use in the facility anymore. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 potatoes wrapped in tin foil, stored in one of the reach-in coolers, temping above 41 degrees F. Date mark showed that the potatoes were cooked two days prior. EHS took ambient air temp of the cold holding unit, and read that the unit was at 36 degrees F. After asking about the process of how they cool their potatoes after cooking, all signs pointed that they were not cooled down before being tightly wrapped in tin foil, which were then placed into the reach-in cooler. Observed a plastic container of "Salsa Roja" covered with tin foil, stored in the same reach-in cooler as the cooked potatoes, temping above 41 degrees F. Date mark showed that the salsa was also made two days prior. CDI: PIC voluntarily discarded both TCS food items, as the time/temperature window to cool had expired. REPEAT VIOLATION. 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 Observed small squeeze bottles of house-made TCS salsas that were temping above 41 degrees F, in a deli fliptop. EHS observed that the squeeze bottles in the lowboy cooler were at or below 41 degrees F. PIC stated that the squeeze bottles in the deli fliptop are the ones they use to serve to the tables, which they re-use after every table is done. CDI: PIC voluntarily discarded the small squeeze bottles from the deli fliptop, since they had been in and out of refrigeration since 11:00AM this morning, for as long as up to 2 hours sitting at the customer's tables. EHS advised to change their method of serving their salsas by using their 2-oz. portion cups that they already use for carry-out orders that are stored in the reach-in cooler, or keep the salsas in pitchers to keep in the coolers and pour into small bowls every time a customer requests their salsa. REPEAT VIOLATION. 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 one container of cooked chicken stored in the lowboy cooler, without a date mark. PIC stated that the chicken was cooked yesterday. CDI: PIC had food employee date mark the food item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 TCS food items that had been prepared and tightly wrapped in tin foil. EHS went over different ways in which the facility can utilize to quickly cool down their TCS foods, including using an ice wand for their salsas, sheet trays for their cooked potatoes to allow proper air flow, etc. CDI: PIC had voluntarily discarded food items that had surpassed it's cooling window. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled bottles of oils and sauces at the make line. Keep all working containers of food labeled.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the deli fliptop with manufacturer's stickers still intact. CDI: EHS explained why avocados need to be washed prior to use, and PIC had food employee remove stickers and wash, before placing back into the fliptop.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a meat grinder machine stored at the drainboard (on the side where equipment and utensils are WASHED) of the 3-compartment sink where soiled dishes and utensils were actively being washed during the time of the inspection. PIC stated that they use this equipment once a day, every morning, and clean it and keep it stored sitting at the 3-compartment sink. EHS explained why equipment cannot be stored at the 3-compartment sink, when it is set up for the 3-step process, and how keeping the meat grinder stored there throughout the day could potentially be contaminated. PIC and EHS found a different location for the meat grinder to be stored, to prevent contamination.

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 sides of cooking equipment and handles of cold holding units soiled with food debris. Increase cleaning frequency.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug in one out of the four shared dumpsters. EHS advised PIC to contact waste company to obtain a drain plug.

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 an employee's water bottle and an employee's YETI coffee cup stored on a shelf above a countertop area where multi-use bowls used for serving salsas were stored. CDI: Food employee removed items to prevent contamination.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed utensils stored inside hand sink. CDI - utensils removed. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs and raw beef stored over washed lemons and raw pork (chorizo) stored over precooked sausages inside of upright reach-in units. Do not store raw animal foods above washed/unwashed vegetables or ready-to-eat foods. CDI - Storage order corrected by PIC to prevent cross-contamination. -1.5- ***EHS educated PIC and food employees about proper storage order of raw proteins (i.e.: beef, chicken, pork, eggs, etc.) which require higher cooking temperatures. Raw proteins must be stored below or separately from ready-to-eat foods, unwashed produce and foods requiring lower cooking temperatures to prevent cross-contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer solution at 3-compartment sink reading at 10 P.P.M. chlorine. CDI - Additional chlorine added, resulting in proper concentration of 50 P.P.M. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled vegetable dicer stored as clean on shelving unit under prep table. According to food employee, utensil was used this morning to prepare pico. CDI - Utensil removed to 3-compartment sink to be Washed/Rinsed/Sanitized. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed salsa roja cooling covered since 10:00 AM inside of the upright reach-in unit. Salsa measured at 75 F at 12:40 PM. CDI - PIC voluntarily discarded salsa. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed grilled pineapple stored on lower shelving under the flat top grill hot holding at 101 F. CDI - Product transferred to flat grill and reheated > 165 F. No deduction of points due to improvement observed. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed pico de gallo, salsa roja, salsa verde, sliced ham, cooked lengua, lettuce and chicken cold holding > 41 degrees F. Refer to temperature observation chart. According to PIC and food employees, several foods were prepared today as early as 10:00 AM and moments prior to inspection. CDI - Foods from early morning were voluntarily discarded by PIC, remaining products were immediately transferred to the reach-in freezer for rapid cooling and placed into deep ice baths. EHS observed temperatures decease to < 41 F after 30 minutes. -3- ***Next repeat will warrant a risk control plan. 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing table cleaner stored with seasoning at shelving unit. CDI - PIC removed chemical. -0-

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed several TCS foods prepared between 10:00am-12:00pm today cooling covered and in dense quantities at a slow rate inside reach-in units. Refer to temperature chart. CDI - Food prepared early morning voluntarily discarded due to not meeting 2 hour cooling time parameters. Remaining foods were placed into in the reach-in freezers and monitored. Temperatures observed to decrease towards < 41 F after 25 minutes. Employees were re-educated on appropriate cooling methods such as the above mentioned. -1- ***Next repeat will warrant a risk control plan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 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 directly on the floor adjacent to stove. CDI - Boxes removed from floor and relocated to shelving unit. -2-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 1x stack of single service containers inside the dry storage room with exposed food contact surfaces. Several appeared soiled. CDI - PIC discarded containers. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard boxes (cajas de carton) used as liners underneath floor mats at cook line. Replace with material that is non-absorbent, smooth and easily cleanable. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed torn gasket at prep lowboy unit. Replace. No points deducted as PIC as replaced other damaged gaskets. -0-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leaking at prep sink. Repair. No points deducted due to different area observed -0-

REPEAT VIOLATION: 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 damaged and stained ceiling tiles at dry storage room, damaged walls above and surrounding hot holding steam table area. Observed broken floor tile near utensil shelving unit. Repair. REPEAT VIOLATION: 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 walls above hot holding table and behind cook line. Keep and maintain clean. -1-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed large pot containing large quantities of boiled potatoes hot holding < 135 F since 10:30 am. CDI - Product transferred to flat grill and reheated > 165 F. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable foods such as: Salsa roja, crema and milk cold holding > 41 F in prep tops and upright reach-in unit. Refer to temperature chart for details. Items inside of these units were used for today’s prep moments prior to EHS arrival and during inspection, per PIC and employees present. CDI - All foods either transferred to the reach-in freezer for rapid cooling or placed into deep ice baths. EHS observed temperatures decease to < 41 F after 20 minutes. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed recently sliced lettuce cooling inside of the prep top unit. Employee present confirmed that it was prepared 15 minutes prior. CDI - Product placed into deep ice bath in the reach-in unit and temperature began to decrease towards < 41 F after 10 minutes. Employees were educated on appropriate cooling methods such as the above mentioned. No escalation of points due to improvement observed. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT: 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 potatoes stored directly on floor underneath shelving unit inside of dry storage room. CDI - Box removed from floor and relocated to shelving unit. -1-

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 food debris on several knifes stored on magnetic wall mount (not used today) and several knives wedged in between crevices of prep tables at cookline. CDI - All utensils relocated to 3-compartment sink -0.5-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed torn gaskets at upright reach-in and lowboy units. Replace. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking at 3-compartment sink fixture. Repair. -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 damaged and stained ceiling tiles at dry storage room and above 3-compartment/utensil shelving storage areas. Observed broken floor tile near utensil shelving unit. Observed baseboards detaching below 3-compartment sink. Repair. 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 tiles throughout kitchen and soiled walls above hot holding table. Keep and maintain clean. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods and beverages stored above and with foods held for resale in reach-in units. CDI - PIC relocated personal items to designated area. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee dump beverages inside of the kitchen hand washing sink. CDI - Employee educated on using the sink for hand washing only. Area thoroughly cleaned. -0-

REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs stored above unwashed produce inside of the upright reach-in unit. Do not store raw animal foods above unwashed vegetables or ready-to-eat foods. CDI - Raw shelled eggs voluntarily discarded by PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed container of raw chicken stored over container of raw pork inside of the upright reach-in unit. CDI - Raw chicken relocated to bottom shelving as a means to prevent contamination. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. ***EHS educated PIC and food employees about proper storage order of raw proteins (i.e.: beef, chicken, pork, eggs, etc.) which require higher cooking temperatures. Raw proteins must be stored below or separately from ready-to-eat foods, unwashed produce and foods requiring lower cooking temperatures to prevent cross-contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer solution at 3-compartment sink reading 0 P.P.M. Cl. CDI - Additional chlorine added, resulting in proper concentration of 100 P.P.M. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

REPEAT: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. Observed salsa verde cooling since yesterday inside of a deep plastic container. Salsa measured at 54 F. CDI - PIC voluntarily discarded salsa.***No escalation in points due to significant improvement since previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods cold holding > 41 F in prep tops and upright reach-in unit. Refer to temperature chart for details. Items inside of prep top II and reach-in unit were from previous day, while others were prepared before inspection. CDI - Yesterdays foods voluntarily discarded and remaining goods transferred to the reach-in freezer for rapid cooling. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed salsa verde and salsa roja cooling inside of deep plastic containers inside of the upright reach-in unit. PIC and food prep employee confirmed that the salsa verde was cooling over night and salsa roja was made today. CDI - Salsa verde voluntarily discarded, salsa roja was transferred into two metal containers and placed into the reach-in freezer where temperatures decreased to 39 F after 30 minutes. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic container of sugar and box of produce stored directly on floor. -0-

3-304.14(E) Store sanitizer container used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container containing wiping cloths stored on floor below 3-compartment sink. -0-

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 food debris on several knifes stored on magnetic wall mount. CDI - Utensils relocated to 3-compartment sink -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 2x stacks of single service containers inside the dry storage room with exposed food contact surfaces. Several appeared soiled. CDI - PIC discarded containers. -0.5-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed 5x torn gaskets at upright reach-in and lowboy units. Replace. -0.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at start of inspection with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Several employee drinks observed on prep tables and above food in cooler units during inspection. Ensure employees stored personal drinks in a separate location, such as a low shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. CDI - PIC placed paper towels at hand washing sink. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed washing lettuce in hand washing sink. Employee also observed filling up water at hand sink. Hand sinks shall only be used for hand washing. CDI - Employee educated on hand sink use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above avocados. Do not store raw animal foods above unwashed vegetables or ready-to-eat foods. CDI - Raw eggs moved to bottom of shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans, containers and other utensils found with food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some black buildup on interior of ice machine. Clean ice machine more frequently.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Salsa was reheating in steam table at 90F. TCS foods must be reheated in equipment designed to rapidly heat the food, such as the grill or stove top. CDI - Salsa moved to stove top and reheated to above 165F. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 13 bus tubs of raw pork cut yesterday measured 47-54F (20 pounds each tub). CDI - PIC discarded all pork and denatured with bleach. Establishment must cut less meat at 1 time or acquire mechanical cooling equipment (walk-in cooler or blast chiller). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Most TCS ready-to-eat foods missing date labels throughout (salsas, cooked meats, hot dogs, ham, etc.). TCS ready-to-eat foods must be labeled with date label if held at least 24 hours. CDI - PIC placed date labels on all items missing labels. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 1 spray bottle of Windex observed on prep table. Do not store toxic chemicals where food is prepared. CDI - PIC moved Windex to chemical storage shelf. 0 pts.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment had upright coolers and freezers filled to capacity. 7 bus tubs of raw pork measured 47-54F and began cooling yesterday. Establishment needs to reduce amount of foods in refrigeration units or acquire more refrigeration equipment. CDI - Conversation had with owner regarding holding less TCS foods in establishment at a time. // 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 Raw pork was sliced around 5PM yesterday and was cooled in large bus tubs in a upright cooler that was filled to capacity. Raw pork still measured 47-54F after cooling since yesterday. Cut less pork at each time, or acquire more cooling equipment. CDI - Raw pork discarded and denatured with bleach. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw meat thawing in 100F water at 3-compartment sink. TCS foods must be thawed under mechanical refrigeration, or in water that measures 70F or less. CDI - PIC educated on thawing and switched to colder water.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door left open during whole inspection. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Heavy fly presence in kitchen. Keep doors closed to prevent flies from entering establishment.

3-307.11 Protect food from contamination sources not specifically noted by the code. Establishment was thawing raw meat in outer vats of 3-compartment sink while there was a soapy solution with dirty dishes in the middle vat. 3-compartment sink must be fully washed, rinsed and sanitized before using with food. CDI - PIC educated on using cleaning 3-compartment sink. Best practice is to use prep sink for food.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in upright coolers and replace torn gasket on upright cooler doors. 0 pts.

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. Clean shelves and cooking equipment throughout. Buildup of food debris and grease. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water measured 99F at beginning of inspection. CDI - Hot water measured 120F by end of inspection. Ensure hot water heaters are functioning properly. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health information posted or recorded within the facility. Owner/operator elaborated that preexisting health info was removed from walls during recent renovations. CDI - EHS provided establishment with health posters and employee food agreements in English and Spanish. For more information on employee health policy, please visit: http://meck.co/FoodSafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in restroom or at kitchen handsink. CDI - EHS affixed new hand washing signage to each hand washing sink and provided establishment with signage in both English and Spanish.

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 one (1) bin of raw chicken stored above raw pork in RIC 3. CDI - Food employee rotated chicken to be used at prep. EHS provided RIC storage order charts for establishment. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RIC 2 with ambient temperatures ranging from 46F to 51F. Kitchen staff rotated cooling and TCS food items (salsas, cut lettuce) to other available cold holding locations. A verification will occur no later than 03/27/2023 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) potatoes stored on floor at dry storage. Items shall be stored above above the floor. CDI - PIC moved box to readily available storage shelving. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored at grill side prep top with stickers still attached. Observed recently cut lettuce in RIC 2 stored in original plastic wrap as cover.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service containers at serving line area with exposed food contact surfaces. CDI - EHS inverted packaging to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed torn gasket/seals at reach in cooler 2 and reach in freezers. Repair as needed to form a tight seal when closed. REPEAT. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed tortillas and sandwich buns stored inside of grocery bags. Keep food items in original packaging or in food safe containers, such as multi use bins or food grade bags. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed grill side prep unit underside, grill area flooring, and dry storage area shelving with cardboard sheeting. Replace absorbent material.

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 non food surfaces throughout kitchen, most notably grill underside shelving , and reach in cooler and freezer interiors.

5-205.15 Maintain a plumbing system in good repair. Observed urinal in male restroom marked as out of service.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed approximately four (4) employee beverages (milk, Gatorade) stored above produce held for resale in RIC 2. CDI - RIC 2 was reorganized during cold holding correction such food contamination chance was mitigated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee soil gloves and proceed to handle cooked protein. CDI, new gloves donned. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pork top stored in reach in freezer without protection or barrier, plastic squeeze bottles stored directly inside raw proteins, and plastic containers stored inside cooked beef. CDI, items removed and discarded.

Repeat: 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 soiled knives stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw proteins thawing in container of still water. CDI, raw proteins placed in reach in.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and roaches on floor and on traps at dry storage closet. Need cleaning. EHS advised PIC to increase frequency of pest control visits.

Repeat: 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 salt and potatoes stored on floor at dry storage. Items shall be stored above above the floor.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gasket/seals at reach in coolers and reach in freezers. Need repaired/replaced. No point escalation due to observed interior shelving repaired at reach in cooler.

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 soiled surfaces on all equipment throughout kitchen including reach in door handles, prep cooler handles and interior. Need cleaning.

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 damaged and stained ceiling tiles at dry storage room. Observed broken floor tile at prep area near 3 compartment sink. Observed damaged floor coving on lower left side of dry storage room. Need repaired. 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 ceiling tiles throughout kitchen and soiled floors under equipment. Need cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils stored in hand sink. CDI, utensils removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw meat stored with RTE foods at reach in. CDI, items reorganized.

Repeat: 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 soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed al pastor, carne asada, and chicharron cold holding above 41F. CDI, items discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. EHS advised PIC to keep front and back doors closed and maintain premises clean to avoid attracting pests.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sacks of raw onions stored on floor in dry storage room. CDI, items relocated.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed utensils wet stacked.

4-501.11 Maintain equipment in good repair. Observed bent shelving at reach in cooler. Need replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strip for qac sanitizer. Verification required.

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. Observed interior of reach in coolers and freezers. Need cleaning.

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 in back area near 3 compartment sink. Observed damaged baseboard in back near dry storage room. Need repaired. 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 tiles throughout kitchen. Need cleaning.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed container of cooked chicken stored directly on raw burger patties. CDI, container removed, burger patties discarded. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above raw beef at reach in freezer. CDI, items relocated.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee wash and rinse utensils without sanitizing. CDI, EHS educated employee on sanitizing.

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 several bus tubs of cut pork cold holding above 41F after cooling overnight. CDI, item 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 carne asada cooling at slow rate. CDI, item relocated to reach in freezer.

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 salsa’s cold holding above 41F. Employee states salsa were prepared an around 1. CDI, items placed in ice bath to facilitate rapid cooling.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for items at make table. Employee and PIC states items are on time and discarded after 4 hours. Observed temperature log for items on make table. Employee states items on make table were just refilled. CDI, TPHC procedures provided. EHS advised PIC to maintain document and follow procedures during operations.

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 pork and cooked carne asada cooling in tightly packed covered bus tubs at reach in coolers. CDI, pork discarded by PIC. Carne asada portions reduced and place in reach in freezer. EHS advised PIC to cool protein in uncovered shallow pans to facilitate cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed several containers of cut pork cooling in 3 door reach in coolers. Establishment does not have sufficient or adequate equipment to cool the amount of food prepared. EHS advised PIC to reduce the quantity of foods prepared at facility or revise menu and reduce dishes offered.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bags of vegetables stored on floor at dry storage room. Items hall be stored at least 6 inches off the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC without food safety manager certification. Observed certification expired last month. PIC states facility is scheduled to renew certification in the next week.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures. CDI, EHS educated PIC on new requirement.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating in back area and place food on slicer.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer and 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 tubs of sliced pork cold holding above 41F. CDI, items placed in walk in freezer to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on Pico or salsa. Observed employees date marking baked potatoes and other foods upon arrival. CDI, EHS advised PIC to ensure foods that are held for more than 24hrs are date marked. Pico and salsa date marked.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen intestine thawing in large can of still water. CDI, items removed and relocated to prep sink.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets at reach in coolers. Need repaired.

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 soiled interior of reach in coolers. Need cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of waste stored outside of dumpster. Observed refuse is a combination of household and business trash. PIC states nearby neighborhoods dump their trash here. Need cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ready to eat protein being stored in same container as raw protein. CDI, items separated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer stored as clean. CDI, item removed to be Washed/Rinse/Sanitized.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken and marinated pork cold holding above 41F. PIC states items were prepared on Sunday. Observed internal temperature of prep unit at 53F. CDI, items discarded by PIC. PIC made service request to fix prep unit. Verification required.

7-206.11 Restricted Use Pesticides, Criteria - P Observed can of house hold pesticide. CDI, item discarded by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility.

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets at prep unit. Need replaced/replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelves and interiors at reach in coolers. Need cleaning.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile covered by cardboard in back prep area. Need repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee coffee observed without lid stored next to food prep and holding. Repeat violation.

3-302.11(A) Separate the different types of raw animal foods. -Pf Raw chicken package leaking onto whole raw beef in reach-in cooler. Chorizo observed stored on top of pineapple in middle of kitchen. CDI. Foods rearranged. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Baked potatoes and cooked pork observed hot holding below 135F. CDI. Potatoes reheated on stove and pork discarded voluntarily by PIC. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beef intestines observed in sink above 41F. CDI. Moved to immediately be cooked since out for less than 4 hours. Whole beef and pork in reach-in cooler also observed above 41F. CDI moved to reach-in freezer to cool. Repeat violation.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Several foods are being cooked and stored in packed reach-in coolers to cool for later use. Shelving has been removed to facilitate more raw meat storage but storage violations noted again today. EHS will return no later than 2/19/2021 to verify cooling/ food prep has been reduced or that more cooling/storage capacity has been obtained/ Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bags of onions observed on floor in dry storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Blood and other debris observed on interior of reach-in coolers throughout facility. Clean equipment more frequently.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open can of soda observed on food prep counter where food prep observed occurring.

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 Multiple employees observed touching soiled equipment, cleaning items off the floor, and handling face masks without washing hands prior. Some employees observed changing gloves without washing hands prior. CDI Employees educated and rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed filling up container of water for grill at handsink. CDI. Educated.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken observed over raw whole beef and ready to eat ham in reach-in cooler. CDI. Rearranged. All other storage was adequate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple bowls and pans deemed clean observed with cilantro and other food debris on them. CDI. Rewashed and sanitized. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P When observed, dishes were being washed and rinsed, but not submerged in sanitizer. CDI. Education provided and sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Whole steak observed being partially cooked then cooled in reach-in freezer. Manager reported steaks and cooked again after cooling to full temperature. Pork that is typically cooked slowly on rotating spit then immediately cooked fully on flat top grill is being left on spit at 80F then later cooked to full temperature on grill. Ensure to immediately cook pork after removing from spit. Manager educated about par cooking and decided to fully cook meats from this point on. All meats were reheated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple foods in hot wells were observed below 135F (see chart). CDI. All foods reheated on flat top grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods including raw beef intestines, shredded cheese, and tomatoes observed cold holding above 41F. All foods had been in unit for less than 4 hours and were moved to reach-in cooler to rapidly cool. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A few bottles of bleach and water observed without labeling. CDI. Labeled.

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 Foods such as steak, beef intestines, and pork/peppers mix observed cooling in dense, plastic pans. CDI. Moved to metal shallow pans. Repeat violation. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Several foods are being cooked and stored in packed reach-in coolers to cool for later use. Facility does not have walk-in cooler or blast chiller to help in cooling multiple pans of foods. EHS will return no later than 10/2/2020 to verify cooling/prep has been reduced or that more cooling capacity has been obtained.

3-501.13 Use approved thawing methods. Raw beef intestines observed thawing in prep sink with no running water at 64F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer in facility observed without a thin probe. EHS will verify no later than 10/2/2020 that thin probed thermometer has been obtained.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Raw beef intestines observed thawing next to soiled dishes that were actively being washed in three compartment sink.

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

3-304.15 (B)-(D) Gloves, Use Limitations - C Multiple employees observed using single use gloves while changing activities such as changing trash to working with food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Two cutting boards at flip top and prep surface observed heavily scorned and scratched. Repeat violation.

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. Blood and other debris observed on floor. Clean floors more frequently.

3-301.11(C ) Minimize bare hand and arm contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee mixing marinade into raw pork with exposed arms touching food. CDI - PIC moved to front of FIFO and meat cooked first. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in cold holding in reach in cooler also being used to cool foods above 135F at 45-53F since about 1PM. PIC placed these foods temporarily on time. Cold holding temperatures from earlier in the day reflected proper cold holding. PIC implemented using reach in freezer in lieu of blast chiller to cool. -1.5- VR no later than 10/07/2019 to ensure all cooler are properly cold holding TCS foods. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked sauces cooling in reach in cooler in deep pots. CDI - PIC moved these to reach in cooler and active stirring began. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed plastic band on arms of food employee during food prep. -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 knives stored between soiled prep table and prep unit. -.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards in rear of facility in use for cutting raw meat. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the outside of bus tubs holding utensils in rear of facility near raw meat prep. -.5-

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 one food employee clean out handsink after cleaning and drying hands them. CDI - PIC educated new employee about keeping hands clean once they are clean. Hands re-washed. -2-

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 pico de gallo declared held on TPHC without written procedure. CDI - PIC filled out TPHC form during inspection today. -1-

3-501.13 Use approved thawing methods. Observed juice concentration thawing in standing cold water in 3-comp sink at 85F. -.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front and back door propped open during food preparation while kitchen getting smoky. -1- 6-501.111 Controlling Pests - PF Premises shall be maintained in a manner to prevent a harborage. Observed standing water outside back door in uneven sections in parking lot.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed reach in cooler used for produce with washed cilantro and limes stored under unwashed cucumbers, peppers and uncut lettuce. CDI - PIC moved washed produce to top shelf during inspection. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on cutting board to the left of rotating spit for pastor pork. Observed buildup on cutting blade of table mounted can opener. CDI - PIC cleaned these during inspection. -1.5- 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on splash guard inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made salsa verde and cooked pork cold holding at 44-45F in flip top and reach in coolers. VR no later than 03/08/2019 to ensure all cold holding equipment is holding at or below 41F. -0- POINTS NOT TAKEN TODAY PER STATE GUIDANCE.

7-201.11 Store toxic materials to avoid contamination. -P Observed opened aerosol chemicals stored with food on spice shelf. CDI - PIC moved chemicals to lower shelf. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed blood dripping from punctured pack of meat in reach in cooler onto shelf with meats stored in bus tubs. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in hood. -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 water damaged ceiling tiles in dry storage. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0-