MEGA BALEADA

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken being stored above raw shell eggs in WIC. Observed raw steak being stored above cooked chicharrones in prep unit during inspection. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration of 10ppm chlorine during inspection. CDI - PIC corrected sanitizer concentration. Repeat. 1 pt.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy damage to food contact surfaces being stored as clean. Repair or replacement necessary. 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. Observed bottom of RIF heavily soiled with food debris during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. 0.5 pts.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed raw shell eggs received at 54F during inspection. CDI - PIC contacted purveyor to return eggs. 1 pt. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple bottles of crema and one container of tomatoes being stored above the air curtain in the main prep unit holding above 41F. Crema had been in unit for roughly three hours. Tomatoes had been in unit overnight. CDI - Cremas moved to RIF to rapidly cool. Tomatoes voluntarily discarded. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed spray bottle labeled as degreaser being used to store chlorine during inspection. CDI - Chlorine and degreaser spray bottle voluntarily discarded. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer with a concentration of less than 50ppm chlorine during inspection. CDI - Employee added more chlorine to bucket. Concentration maintaining 100pm chlorine. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hot chocolate powder for customer consumption being stored alongside of employee belongings. CDI - Hot chocolate powder moved to appropriate location. Repeat. 1 pt.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed cut fruit thawing in container of undrained water. CDI, proper thawing methods used and discussed with PIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed rear door strip damaged on bottom of back door and in need of replacement.

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

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

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage on prep table. Repeat.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some residue accumulating on interior side of ice machine .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed Observed chicken over stacked on grill and some chicken held under 135 degrees F. CDI, chicken reheated to greater than 165 degrees F. See temperature observation chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pupusa cold held in low reach in refrigerator at 44 degrees F. Operator turned down thermostat . Observed horchata prepared with milk per PIC cold held at 49 degrees F recently. CDI, ice added to cool horchata and observed horchata reach 38 degrees F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on prep table and held around waist of food employee.

4-903.11(A)(C) Store single-use and single-service articles 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 box of single-service trays on ground near handwashing sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage on prep table.

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 cooling at 118 degrees F at 11:17. At 11:37 beans were at 116 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, proper ice bath method for cooling discussed with PIC and ice added and food stirred. Observed salsa cooling in deep containers from night before between 45 and 53 degrees F. CDI, 6 large tubs of salsa voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut Tomato and cheese cold held over stacked and on line above 41 degrees F. CDI, foods recently placed according to PIC and relocated to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 at 118 degrees F at 11:17. At 11:37 beans were at 116 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, proper ice bath method for cooling discussed with PIC and ice added and food stirred. Observed salsa cooling in deep containers from night before between 45 and 53 degrees F. CDI, 6 large tubs of salsa voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple cups wet stacked behind counter.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit missing color indicator and unable to accurately measure concentration. Vr required.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster doors and lids left open.

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 horchata cooling from day before according to PIC at 45 degrees F in deep containers. CDI, beans and horchata voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut Tomatoe and cheese overstacked in prep refrigerator above 41 degrees F and below .CDI, items relocated to rapidly cool. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 greaselift spray bottle stored on prep sink. CDI, chemical relocated for proper storage.

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 and horchata cooling from day before according to PIC at 45 degrees F in deep containers. CDI, beans and horchata voluntarily discarded. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets worn on wrist of food handlers.

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 open employee drinks on multiple prep surfaces next to food cooling and being prepped. CDI - PIC/employee discarded drinks.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chorizo stored above avocados in prep unit RIC. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed mozzarella and queso (x2) stored inside the prep top above 41F. CDI - PIC stated that the cheese was prepared prior to EHS arrival and was placed inside the WIC for rapid cooling. REPEAT. NO point escalation, observed improvement.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: 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 . Observed 3 stacks of bean and cheese pupusas (12/27) & (12/28) and sliced ham held beyond 7 days. CDI - The items were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed large tub of beans, on top of ice not cooling at the proper rate. Beans cooled from 129F to 120F in 30 min time span. (.30F/min) CDI - beans were stored and more ice and water were put in the ice bath.

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 containers of sugar with no label. CDI - PIC labeled containers.

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 shelving inside the WIC.

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 open employee food and drink on prep table next to customer food. CDI - employee removed food and drink.

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 beef and raw chicken thawing on same table with package of chicken contacting container holding beef. CDI - PIC separated beef and chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed full tub of beans from 8/7 in WIC at 44 F. CDI - PIC voluntarily discarded food. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. -P. Observed raw shell eggs held in ambient air at grill. PIC stated eggs were placed out 30 min prior. CDI - PIC moved eggs to cooler. For more information, 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. Observed beans cooling in WIC in deep covered plastic tubs. CDI - PIC voluntarily discarded beans and will adjust cooling methods and monitor food to ensure cooling parameters are met. 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 .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed raw beef and raw chicken slacking in ambient air with thawed portions. CDI - PIC moved food to WIC.

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 unlabeled squeeze bottle of oil at stove.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre-rinse sprayer hanging level with flood rim of 3-comp sink. CDI - PIC hung up sprayer at an adequate height.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee moving/relocating trash can. Observed employee grab clean knife and attempt to begin prep again with no glove change or hand wash in between. CDI - Employee was educated, and hands were washed properly before returning to prep.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw eggs stored above avocado inside the RIC. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple TCS items stored inside the prep unit above 41F. CDI - PIC stated that all items were prepped at 10:00 AM, items were placed inside an ice bath for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed packages of cheese thawing in stagnant water. CDI - Packages of cheese were placed back under refrigeration until prep.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cashier/manager begin to help with preparation of to-go orders with no head covering. CDI - Hairnet was added.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed a team member crack eggs and handle ready to eat wraps without hand wash or glove change. CDI- REHS educated team member on when to wash hands, followed by team member actively washing hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ground chorizo stored in a pot above hot holding warmer. Ground chorizo was below temperature threshold. CDI- A reheat to 182 was conducted on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed items inside of the prep unit including tomatoes(stored above fill line) and salsa verde above temperature. CDI- Both items were moved to reach in freezer to cool at a faster rate.

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 container of oil not labeled inside of a secondary container during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sunlight showing underneath the back door. Ensure that door is protected with a door sweep to prevent possible entry of pests.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Work with neighboring stores and food establishments to maintain tight fitting dumpsters. Keep dumpster lids and doors closed to prevent a possible harborage or attraction of pests.

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 No written procedures provided at the facility for carrying out bodily fluids clean up plan.CDI- REHS provided a copy of written procedures to PIC. -REPEAT VIOLATION-

5-202.12 Provide at least 100F water at handsinks. Observed max temperature of water at front of house hand sink at 81F. Adjust temperature to ensure a minimum of 100F at front hand sink. CDI-PIC adjusted temperature to 110F

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed in use 3 compartment sink with sanitizer at 3 compartment sink at 0ppm. CDI-PIC was able to manually add sanitizer to 3 compartment sink and adjusted levels to 100ppm and PIC also stated that dish machine is used as their method of sanitizing and they use 3 compartment sink for pre washing. PIC will contact operator to adjust sanitizer dispenser at 3 compartment sink.

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 refried beans in walk in cooler not meeting cooling rate (see temperature chart). Beans were prepared yesterday and used this morning in todays prep and placed back into walk in cooler to cool back to 41F. CDI-PIC placed beans in freezer to rapidly cool.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: storing foods in broken down smaller portions. Ice baths, or stir wands. Observed large container of refried beans cooling in walk in cooler with plastic wrap over beans. CDI-PIC removed plastic wrap to allow for rapid cooling. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed damaged gasket channels in some reach in units. Replace torn gasket channels to maintain tight seals. -REPEAT VIOLATION-

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 dried food debris and grease of reach in cooler, prep cooler, walk in cooler, and microwave handles and openings.

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 cleaning needing of floors throughout facility. -REPEAT VIOLATION-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival to inspection, no certified food protection manager available any the beginning of the inspection. Person in charge at a later time during the inspection.

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 No written procedures provided at the facility for carrying out bodily fluids clean up plan.CDI- Handout was given during inspection by REHS.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members know when to wash their hands to the correct procedure and following up using a paper towel to turn off faucet to avoid recontamination. CDI- REHS educated team member on how to wash their hands. Team member washed hands after being asked by REHS. Continue to work with team members to carry out hand washing properly at the proper times. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employees wash hands for a total time of 4 seconds, not meeting hand washing required times.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink in the front of house with bucket stored inside upon arrival to inspection.Observed hand washing sink in the back of house with a plate stored inside. Both items were removed during the inspection. Team members were briefed that hand washing sinks can only be used for the sole purpose of hand washing only.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up inside on the back wall. Recommended higher cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed items inside of the prep unit including lettuce, cabbage, pico de gallo, crema in a sauce bottle, crema in pan, salsa verde, shelled eggs, and salsa all above temperature threshold. Items above 45F were discarded during the inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed stainless steel cleaner and other cleaners stored above avocados during the inspection. Cleaners were reorganized during the inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer placed inside of a secondary spray bottle without a label present to identify contents stored inside. CDI- Sanitizer bucket was labeled during the 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: storing foods in broken down smaller portions. Ice baths, or stir wands. Observed crema previously prepared in bulk sauce attempting to cool. Ensure that lids are vented and foods are broken down in to small enough portions to allow proper cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef and chicken thawed at room temperature on plastic crate. Beef was moved to walk in cooler to complete thawing process. Chicken was moved to prep sink to thaw properly. Water was above 70F so ice was added to bring the temperature down.

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf No ambient air thermometer present inside of prep unit in the front of the house.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed bug inside of kitchen area. Be vigilant in efforts to further control the spread of pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Effective hats/hairnets shall be worn by anyone engaging in the preparation of foods. Upon arrival observed team member preparing foods without hats/hairnets present.

4-501.11 Maintain equipment in good repair. Observed damaged gasket channels in some reach in units. Replace torn gasket channels to maintain tight seals. Observed prep unit holding a temperature of 54F. Repair as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Work with neighboring stores and food establishments to maintain tight fitting dumpsters. Keep dumpster lids and doors closed to prevent a possible harborage or attraction of pests.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup left attached to walls in some areas

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purses on prep units and dry storage areas during the inspection. Ensure that emplouyyes have a dedicated area where employee storage for their items occurs.

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 No written procedures provided at the facility for carrying out bodily fluids clean up plan.CDI- Handout was given during inspection by REHS.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members know when to wash their hands. Observed team members perform tasks such as going inside of walk in cooler without washing their hands in between. CDI- REHS educated team member on when to wash their hands. Team member washed hands after being asked by REHS. Continue to work with team members to carry out hand washing properly at the proper times.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy limes in box inside of walk in cooler. CdI- Limes we’re discarded during the inspection.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed refried beans made the day before that did not meet cooling parameters. Refried beans had a temperature of 67F. Beans were not removed from walk in cooler refrigeration this morning. Ensure that hot foods are cooled down. Within a 6 hour period. CDI- Two bus pans of refried beans were discarded during the inspection. Handout were also given showing how to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed items such as diced tomatoes(50F), crema in bottle (45F), and cheese(43F) all above temperature threshold. CDI- All items were moved to reach in unit to fully cool due to tomatoes being recently prepared tomatoes. A risk control will be setup.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using one of the following methods: storing foods in broken down smaller portions. Ice baths, or stir wands. Observed refried beans in bulk containers that did not meet cooling due to amounts of food. Ensure that ice wands are being used and foods broken down in to smaller portions to quickly cool foods down.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed foods stored on the ground inside of the walk in cooler. Ensure that foods are stored at least 6 inches off the ground to prevent possibility of contamination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Effective hats/hairnets shall be worn by anyone engaging in the preparation of foods. Upon arrival observed team member preparing foods without hats/hairnets present.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes wet stacked during the inspection. Food establishment shall implement pyramid stacking method.

4-501.11 Maintain equipment in good repair. Observed damaged gasket channels in some reach in units. Replace torn gasket channels to maintain tight seals.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with pan stored inside upon arrival to inspection. Pan removed during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs kept on hot holding unit at a temperature of 128F. Eggs were discarded during the inspection.(CDI)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as lettuce, pico de gallo, cabbage, salad mix, cheese, and shelled egg all above temperature threshold. Foods n between 42-45F were cooled using walk in unit and ice baths. Foods above 45F were discarded during the inspection. (CDI)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored out on the counter tops. Wet wiping clothes were moved to sanitizer bucket. For chlorine solutions sanitizer shall be in between 50-200 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes wet stacked during the inspection. Food establishment shall implement pyramid stacking method.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf 3 comp sink has quaternary ammonia solution with no test strips provided. Food establishment only has chlorine test strips. Verification visit required for quat test strips

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Work with neighboring stores and food establishments to maintain tight fitting dumpsters. Keep dumpster lids and doors closed to prevent a possible harborage or attraction of pests.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink in men's bathroom with no hand washing sign posted. Sign given during the inspection.

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 salsa from last night stored on prep station upon arrival at a temperature of 76F Salsa was discarded during the inspection. (CDI)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs kept on hot holding unit at a temperature of 128F. Eggs were discarded during the inspection. (CDI)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as lettuce, pico de gallo, cabbage, salad mix, cheese, and shelled egg all above temperature threshold. Foods n between 42-45GF were cooled using walk in unit. Foods above 45F were discarded during the inspection. (CDI)

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 Ensure that salsa is cooled in smaller portions using stirring wands with ice bath and rapid cooling equipment. Do not leave salsa on prep station over night to attempt to fully cool. Salsa was discarded. (CDI)

6-501.111 Controlling Pests - C Observed at least 5 roaches in different locations throughout facility including dish area, cook line, wall beside drink machine, and prep station. Be vigilant efforts to control the spread of pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked. Pyramid stacking method shown during the inspection.

4-501.11 Maintain equipment in good repair. Observed reach in unit in front of the house with half the gasket channel torn off.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women's bathroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Work with neighboring stores and food establishments to maintain tight fitting dumpsters.

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 milk that was opened on 05-11-2021 and was not date marked. CDI-milk was correctly dated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter when EHS first walked in. CDI-cloth was placed into sanitizer for holding.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in WIC that need to be cleaned. They contain food buildup and residue. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in the handsink. CDI-sink was cleaned out. Hand sinks are only to be used for hand washing.

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 chicken in WIC that was cooked the night of 03-22-2021 that was above 41F. CDI-chicken was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of bleach that was not properly labeled. CDI-bottle of bleach was 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 Observed cooked chicken in the WIC that did not properly cool. The chicken was in a black container that was covered with plastic wrap and did not cool. CDI-chicken was voluntarily discarded.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in WIC that need to be cleaned. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee wash hands in prep sink. Only handsinks must be used for handwashing. CDI - Educated employee and employee rewashed hands in handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed square mozzarella, shredded mozzarella, shredded cabbage, and pico de gallo maintaining temperatures above 41F due to overstacking. CDI - Items taken back to WIC for cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in facility. VR to be done by 1/10/21.

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. REPEAT. Observed small bowl without handle used as rice scoop and a metal container without handle used as scoop in salt container.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two spatulas and several plastic containers either heavily heat damaged or cracked. CDI - Items voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on WIC shelving. No signature needed due to COVID-19 guidelines.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chorizo stored over RTE tacos. CDI- Reversed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ground beef recorded above 135F (see chart). CDI- Ground beef recorded below 135F (see chart). CDI- Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open milk not dated. CDI- Dated.

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. Cup without a handle being used as a scoop. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored over raw beef in freezer and reach in coolers. CDI- Storage orde rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dishmachine sanitizer recorded at 0ppm concentration. Primed multiple times. PIC called Ecolab to come and repair. VR.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Container of rice recorded at 80F. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top recorded above 41F (see chart). All were severely overstacked. CDI- Discussed overstacking with PIC. Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Small container of sauce cooling in flip top cooler. CDI- Moved to WIC.

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. Sugar, flour bins were using cups as scoops. Use something with a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Drinking cups were stacked while wet.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf One plastic lid cover was severely cracked.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No health policy on site. Copies given. VR to assure copies are all signed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf One employee prepping food with bare hands. CDI- Discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in mens restroom. CDI- Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top cooler not holding (see chart). CDI- Foods placed on TPHC. Facility will use TPHC to hold foods until unit repaired. VR. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a hair restraint.

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. Ceiling tile missing in back kitchen.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee used gloved hands that still contained raw beef residue touch utensils and change activities without hand washing or glove changing occurring in between. CDI- Education was given, hands were washed and gloves were changed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several food containers not covered in walk in cooler. Observed corn starch in dry storage left uncovered as well. -1.5 points.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine did not register chlorine during the first trial run. CDI- PIC adjusted tubing and it allowed for chemical dish machine to properly dispense sanitizer at 200 ppm. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Housemade sauces, milk and cheese cubes were >41 degrees in temp. CDI- foods were discarded and other sauce bottles were placed in walk in cooler to cool. 0 points due to being first cold hold violation since new cold hold rule took effect 1/1/19.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling on prep surface. Also observed a couple of batches of beans cooling in walk in cooler in dense amount and fully wrapped. CDI- Cooling beans were placed in more shallow amounts and then placed in freezer for better cooling methods. -.5 points.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed employee storing personal beverage in direct contact with ice in ice bin that is used as an ingredient. CDI- PIC melted and disposed of contaminated ice. - 1 point.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed cutting board being stored in splash zone of prep sink. Ensure that utensils and cutting boards are stored in places that are dry and safe from possible splash and contamination. -.5 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Remove foil from racks adjacent to cold hold station. Replace cutting boards with deep cuts. All non food contact surfaces shall be in good repair, approved and easily cleanable. 0 points.

5-203.14 Backflow Prevention Device, When Required - P Backflow preventer is missing from hot water faucet at outside can wash. Install backflow prevention on faucet within the next 10 days. VR