LA VICTORIA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw tilapia stored atop lidded container of cooked beans in WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes and containers of unwashed fruits and vegetables (strawberries, blueberries, garlic cloves, mushrooms, mint) stored above unlidded RTE foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed many containers of cooled food in WIC with no cover to protect contents. Also observed many bins of fried tortillas/shells being stored above oven and on shelving above prep units with no coverings to protect food. CDI - PIC placed lids/covers on all foods in WIC that were no longer in cooling process and covered fried tortillas/shells with foil. PIC restored proper storage order in WIC. REPEAT -3-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic squeeze bottle with significant food debris stored as clean. Also observed 3 metal pans stacked as clean with stickers intact and 1 of those pans had visible food debris as well. CDI - PIC voluntarily discarded plastic squeeze bottle and relocated metal pans to dish area to have stickers removed and re-wash/rinsed/and sanitized. -0-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 5 pans/containers of cut tomatoes prepared either yesterday or on 9/8 in WIC cold holding above 41F. Also observed 5 pans of shredded cheese prepared yesterday cold holding in WIC above 41F. (See temperature observations) CDI - PIC voluntarily discarded affected items.-1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed queso at 125F in steam well near to-go salsas. PIC stated this queso had been in unit longer than two hours and facility reheats queso in steam well. EHS advised to reheat queso in oven or on stove top to efficiently reheat cheese to 165 before placing in steam well for hot holding. CDI - PIC voluntarily discarded queso due to being out of temperature and beyond reheating parameters. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, cooked ground beef, and chicken broth, intended to be cold holding, above 41F.CDI - PIC relocated pico to ice bath to rapidly chill, voluntarily discarded chicken broth and cooked ground beef. -1.5-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 2 containers of beans, and 2 containers of ground beef indicated by PIC to be prepared day prior to inspection with no date marking in WIC. CDI - PIC verified prep date and placed labels accordingly. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked tomatillo/peppers in WIC with prep date of 9/2. Also observed cooked cactus with 2 prep date marks on one container 9/5 & 9/6. CDI - PIC voluntarily discarded items. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of sanitizer in front of house and one bottle of soap in dish area with no identifying labels. CDI - Employee placed identifying labels. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 5 pans of shredded cheese and 5 containers of cut tomatoes in WIC densely packed, lidded and stacked upon one another in WIC, preventing proper airflow to cool. Observed raw beef in metal pan densley packed, lidded and stacked below another densely packed raw beef pan prepared around 10am unable to cool properly. CDI - PIC voluntarily discarded affected cheese and tomatoes and unstacked/removed lid from raw beef to allow proper cooling. -0.5-

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed whole fish (not received in ice) being held in WIC in a container with undrained ice and water. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed many plastic drink cups and many metal pans wet nested. REPEAT-1-

4-501.11 Maintain equipment in good repair. Observed hand wash sink next to drink dispensing machine not working. 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 racks in WIC beginning to corrode. EHS advised to replace/resurface all rusting racks. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed 1 container of oil used for cooking being stored in a non food grade spray bottle. CDI - PIC voluntarily discarded spray bottle. Only use food safe utensils and equipment. REPEAT -0.5-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed racks in WIC in need of more frequent cleaning due to food residue accumulation. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to shared dumpster and cardboard recycling open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive litter and garbage in waste area. Increase cleaning frequency. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring throughout facility not smooth and easily cleanable including WIC flooring. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS did not observe procedure for responding to vomiting or diarrheal events. CDI - EHS provided guidance document to be posted during inspection. (0) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. EHS observed missing hand washing signs in men’s restroom. CDI - EHS provided facility with extra hand washing signs. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw beef stored behind cooked pastor in low boy reach in drawer. EHS observed raw shell eggs being stored above RTE foods and produce. CDI - PIC rearranged storage order; no contamination observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine sanitizer concentration after full wash cycle at 0ppm. EHS observed dish machine being used during inspection. EHS observed sanitizer bucket dispensing to unit empty. PIC stated sanitizer is supplied through US foods and is scheduled for delivery today but has not arrived yet. EHS advised to utilize three compartment sink with chlorine to adequately sanitize food contact surfaces after being washed and rinsed in dish machine. CDI - PIC created chlorine sanitizer in three compartment sink to properly sanitize until US foods order arrives. (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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stacked clean on shelving by dish machine with water present on interior surface of pans. EHS advised to stagger pans to allow for adequate air drying prior to stacking. REPEAT. (0.5)

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. EHS observed shelving on a few bottom prep surfaces beginning to corrode. EHS advised to replace/resurface prep tables. EHS observed screws holding front lid to ice machine beginning to corrode and chip. EHS advised to replace screws. EHS observed aluminum foil being utilized as a non food contact surfaces for shelving storing seasonings and dry goods. EHS advised to replace aluminum foil with plastic cover or something that is durable and easily cleanable. (0)

5-203.14 A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by: (B) Installing an approved backflow prevention device as specified under § 5-202.14. P. EHS observed hose with nozzle attached to can wash faucet. EHS observed hose under pressure. EHS advised that when the system is under pressure back-flow prevention device will not work properly. EHS advised to utilize vacuum breaker and attach to faucet when hose is in use to relieve pressure to the system. CDI - PIC removed hose from faucet. (0)

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. EHS observed a few ceiling tiles with food residue from splash, EHS observed black build up around three compartment sink walls. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed blank employee health agreements provided by PIC. PIC stated these were given during last inspection. EHS observed comments from previous inspections stating PIC was required to have agreements filled out for next inspection. EHS advised to have all employee review form and sign a copy or a sign up sheet to confirm training. 10-day VR will be conducted to observe compliance. REPEAT. (2) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous items in WIC left uncovered well beyond the time they were cooled. EHS advised to cover all food in storage after being cooled to 41F. (0)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed black residue build up on the interior of ice machine near ice chute. EHS observed ice catch beginning to rust and accumulate black residue. EHS advised to replace ice catch and increase cleaning frequency of unit. (0)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. EHS observed beef tongue cooling in back prep area. EHS observed temperature at 88F. PIC stated this item has been cooling since 11:30. EHS observed ice bath being utilized however not enough ice to properly cool contents of container. CDI - PIC voluntarily discarded beef tongue due to missing cooling parameters. (0) For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed queso at 120F in steam well near to-go salsas. PIC stated this queso had been in unit longer than two hours and facility reheats queso in steam well. EHS advised to reheat queso in oven or on stove top to efficiently reheat cheese to 165 before placing in steam well for hot holding. CDI - PIC voluntarily discarded queso due to being out of temperature and beyond reheating parameters. REPEAT. (3) 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed numerous items prepared from today missing date marking in WIC. EHS observed a few items in reach in of make unit without date markings. EHS observed salsa in reach in cooler without proper date marking. EHS observed sazon sauce (fajita sauce) and red salsa beyond 7 day shelf life. CDI - Sazon sauce and red salsa were voluntarily discarded. PIC allowed to date/re-date items in WIC and RIC, because PIC was able to verify prep date with larger bathes in WIC or with food prep employee onsite. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed chicken stock held on time by over. PIC stated this is used for soup and other items during the cooking process. EHS observed missing time stamps on chicken stock container. CDI - PIC created accurate time stamps and applied to chicken stock. (0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed beef tongue cooling on prep counter over ice bath. EHS observed inadequate amount of ice being used to cool metal containers containing product. EHS advised to have enough ice to cover the container up to the fill line of the product to effectively cool. EHS also stated active stirring shall occur during the cooling process to release any trapped heat. CDI - beef tongue was voluntarily discarded due to missing cooling window. (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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf EHS observed pork tamales thawing from freezer at room temperature by oven. EHS advised to thaw under running water or refrigeration. CDI - Tamale’s were moved to WIC. EHS observed tamales still frozen. (0)

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. EHS observed numerous items throughout kitchen and make line without proper labeling. CDI - PIC instructed food employee to label all items. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of clean pans stacked on top of each other not allowing for adequate air drying prior to storage. (0)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed food residue and debris present in make unit gaskets and low boy cooler gaskets and inside units. Increase cleaning frequency to avoid accumulation of debris. REPEAT. (1)

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. EHS observed interior ceiling and walls in WIC accumulating food debris and residue. EHS observed black build up around can wash and three compartment sink along the wall and base of equipment. Increase cleaning frequency. REPEAT. (1)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed uncertainty from staff regarding waiting period between symptoms such as vomiting, and being permitted to resume food handling. PIC states there is no signed acknowledgement as part of training process. CDI- EHS educates PIC on symptoms requiring exclusion and wait time before returning. County EHP provided for staff. (-1) Employee Health Policy in Spanish for staff to sign: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncovered, raw tilapia in lowboy beside RTE foods. CDI- PIC lids and makes space between tilapia and other items in lowboy. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residue on blade inside blender, several knives blades with food debris stored in knife box, pans with grease residue, and several dishes stored as clean with date mark stickers. CDI- All dishes moved to 3 comp sink to restart cleaning/sanitizing process. (-1.5)

REPEAT. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed queso in warmer at 120F. CDI- PIC reheats queso to 165F before resuming hot hold at 135F. EHS also explains use of TPHC and provides TPHC form for PIC use if desired. (-3) TPHC Spanish form here: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottled mayo in fliptop at 50F. CDI- PIC disposes of mayo and to store squeeze bottles in lowboy or ice bath going froward. (-0)

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 Eco-Lab bleach squirt bottle filled with cooking oil near grill. CDI- PIC disposes of bottle. (-1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet knives in knife box and stacking of wet containers on clean dish rack. PIC is advised to space out dishes while drying and not place in an enclosed storage while still wet. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 5 cutting boards with deep scoring. CDI- Equipment supplier onsite takes PIC order for new cutting boards during inspection. Damaged boards are removed from service. (-0) 4-202.11 Multiuse 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 many chipped plates with jagged edges. CDI- PIC removes damaged plates from service. (-0)

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 severe built up of dirt and debris on side of 3 comp sink near clean dish rack. PIC advised to increase cleaning frequency. (-0.5)

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 damaged flooring near cook line and blade fan on lowest shelf of clean dish rack with build up of dust and debris. PIC advised to clean at earliest opportunity to prevent contamination of clean dishes. (-0.5)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw shrimp, wipe gloves on rag and then place cooked quesadilla on plate without changing gloves. CDI: Employee changed gloves and washed hands, quesadilla was voluntarily discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed container of black beans cooling overnight at 45F. CDI: Beans were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed peppers and onions hot holding below 135F. Pan of peppers and onions were located to the side of the grill. CDI: Items were reheated above 165F. 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 .

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one container of cooked shrimp with prep date of 2/9. CDI: Item was voluntarily discarded. Points reduced due to improvement in date marking from last inspection. 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 .

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. Observed facility holding housemade chicken stock on TPHC without written procedures. CDI: PIC filled out procedures at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed housemade chicken stock being held on TPHC, according to PIC without time label. CDI: Item was voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of degreaser and sanitizer without labels. CDI: PIC placed labels on items.

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 black beans cooling in a large plastic container. CDI: PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 flooring near cook line. Observed torn/missing edging under hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 3 metal dishes stored as clean with visible food debris, and one with date mark sticker still adhered. CDI- PIC moves dishes to be re-washed. REPEAT. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mayonnaise and sour cream in plastic squeeze bottles at fliptop above 41F. CDI- PIC voluntarily disposes of items, places new bottles into fliptop with ice bath. EHS advises the PIC to monitor TCS items in squeeze bottles to assure they can remain at 41F or lower in their storage locations. No points taken for first instance of non-compliant cold holding. (-0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS fried pastry with cheese with prep date of 09/26/2024 inside lowboy. CDI- PIC voluntarily disposes of expired item. 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 several TCS items without date marks inside lowboy. CDI- PIC dates all items prepped this morning. REPEAT. (-3)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat in sanitize basin of 3 comp sink with >500PPM. CDI- PIC dilutes to 300PPM as indicated by manufacturer. (-0)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing at prep sink in stagnant water at 65F. CDI- PIC moves beef to complete thawing in WIC. EHS advises the PIC and owner of proper thawing methods. (-0)

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 black buildup at top of large ice machine chute. Increased cleaning frequency is advised. EHS also observed need for cleaning at dish racks near warewashing. REPEAT. (-.05)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink 2 near WIC with sanitizer, instead if soap, loaded into dispenser. CDI- PIC refills dispenser with antibacterial soap. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many knives in back knife box near prep sink with visible food debris. CDI- PIC removes knives for recleaning. (-0) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomatoes in WIC without datemark. CDI- PIC labels tomatoes with prep date 04/29. Repeat. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal containers at clean dish rack. (-.5)

4-202.11 Multiuse 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 wooden platters with splintering and flaking of material on food contact surface. CDI- Food handlers scrub and sanitize platters to restore smoothness and cleanability. EHS recommends PIC monitor wood platters with regularity so they can be scrubbed, resurfaced, or discarded as needed. See comment. (-.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of black residue inside top surface of large ice machine; no contact made with ice. EHS advises replacement of ice machine at earliest opportunity if it is stained and can longer be made clean to the sight and touch. (-.5)

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed significant litter outside dumper resulting in unsanitary conditions and strong odor from many yards away. EHS advises PIC to call out their refuse company to conduct maintenance, and bring the dumpster area into compliance. (-0)

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 need for cleaning throughout facility. Floor, walls, and area's surrounding prep tables and cooking equipment in need of deep cleaning to remove buildup of dust and other accumulated debris. (-0)

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed black build inside ice machine and rusted screws. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked barbacoa hot holding at 105*F at 10:55AM. PIC state the food was cooked at 10:00AM. CDI PIC placed cooked barbacoa back into the oven. Barbacoa reach a temperature of 192*F at 11:25AM.

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 two cooked rice containers in hot holding bar without date/label. CDI -PIC stated the rice was cooked yesterday. Date/label was placed two containers. Observed one container of lettuce in prep unit without date or label. CDI -PIC stated the lettuce was prepared yesterday. Date/label was placed on one stainless steel container. Observed cooked vegetables in reach in freezer without date/label. CDI -PIC stated the items were cooking yesterday. Date/label was placed on four stainless steel containers.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a prep sink of thawing tilapia under running cold water without having the seal broken on clear package. CDI-PIC instructed a food worker to cut open food packaging.

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 three clear bottles of oil by grill without label. Observed six stainless steel spice containers without label throughout kitchen area. Observed two sanitizer bottle without label near dish washing area. CDI-PIC placed labels on all the items.

3-302.15 Wash fruits and vegetables prior to use. Observed one stainless steel container of washed avocados with stickers still on them. CDI-PIC instructed food employee to rewash avocados and remove stickers.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser at handwashing sink on cook line not dispensing soap due to dead battery in automated dispenser. CDI-PIC replace with manual pump hand soap.

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 shrimp for ceviche stored under raw beef in walk-in cooler. Pan of raw chicken breasts stored on top of packaged ground beef in walk-in cooler. CDI-PIC rearranged items to approved storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafood (which had been removed from original packaging and rewrapped) stored above wrapped tamales in reach-in freezer. CDI-PIC placed raw seafood on bottom shelving below RTE foods. Observed pan of portioned raw chicken stored over uncooked vegetables in walk-in cooler. CDI-PIC moved chicken to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Due to recurring violation, VERIFICATION is required within 3 days.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked veggies, ceviche, and Chile relleno without date marking. Items were prepared within 24 hours. EHS allowed facility to date mark items. CDI- PIC dated items during observation 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 .

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 bottles of oil unlabeled at grill.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen and dish area. Keep working to prevent and eliminate 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 food on floor in walk-in cooler. Observed cilantro drying on clean dish storage rack over fan with dust buildup.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados at prep line.

REPEAT 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 employee drinks stored with restaurant food for sale in salsa cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon stored over peppers, raw chorizo stored over cucumbers, and raw chicken stored over salsa in WIC. REPEAT. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held or intended to be held more than 24hrs. -Pf. Observed cooked pork in WIC from yesterday with no date mark. Observed large containers of salsa in WIC with no date mark. PIC stated that salsa was made today and will be used within 2 days. CDI - PIC added date marks. 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 .

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 onions stored directly on unopened sanitizer buckets. Observed opened containers of paste and dry goods stored on shelf. CDI - PIC moved onions. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed food employee cooking tortillas and storing them in a towel lined cooler. CDI - PIC placed tortillas on plate inside cooler.

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 knives stored in between prep top covers in area with food debris accumulation. Observed in-use knife stored in knife box. PIC stated that inside of knife box is not cleaned. CDI - PIC removed all knives to be rewashed and will wash inside of knife box before using for storage of utensils.

4-501.11 Maintain equipment in good repair. Observed WIC inner threshold separating from floor. Observed loose floor panel inside WIC near door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed radio stored on shelf with clean dishes.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V/D procedures in facility. CDI - EHS provided to PIC. For more information please visit: http://meck.co/FoodSafety

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for ceviche. PIC confirmed that shrimp is raw when served. VR. PIC will not serve raw shrimp until letter is received and verified by EHS.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over beef in WIC. CDI - PIC rearranged storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open packages of raw pork and beef stored over vegetables in reach in freezer. REPEAT. CDI - Food employee rearranged storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed tomatillos in WIC. CDI - Food employee rearranged storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on at least half a dozen clean and stacked food containers in contact with food-contact surface. Observed chip bowls with residue and food debris. CDI - PIC moved all items to 3-comp to be rewashed. 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed carnitas and queso in steam table at 61 F and 99 F, respectively. Food employee stated that these items were taken from the WIC and placed directly in the steam table. CDI - PIC rapidly reheated items to 165 F on stovetop before moving back to steam table.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed eggs on the menu that PIC stated may be served undercooked. CDI - PIC added asterisk to menus.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly traps with flies above food prep areas. CDI - PIC removed and discarded traps.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on washed avocados. Observed food employees cutting unwashed heads of lettuce. Wash produce and remove stickers prior to cutting. CDI - food employees stopped prep and washed all lettuce. Avocados were taken back to be rewashed.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed buildup inside dish machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on knife box and inside hanging pot. Observed jukebox stored on shelf with clean dishes. Observed employee possessions stored above prep table above tub of salsa containers. REPEAT. CDI - PIC removed phones and jukebox and removed pot to be rewashed. Salsa containers were relocated away from employee possessions.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use hand sink to rinse can opener. CDI - EHS educated and utensil taken to 3-compartment sink.

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 shelled eggs stored over containers of cut onions and sliced tomatoes inside walk-in cooler. CDI - Eggs relocated to bottom shelving. REPEAT: 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of foods uncovered inside walk-in cooler. CDI - All foods covered.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed rice registering at 110 F at steamtable and roasted vegetables registering at 100 F at flat top grill. All other foods registered at proper hot holding temperatures during today’s inspection. CDI - Rice voluntarily discarded and vegetables re-heated to > 165 F.***Points scaled back due to improvement since previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no date on cooked shrimp located inside lowboy unit and salsa de enchilada. Head chef confirmed foods were made yesterday. CDI - Products date marked. REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no pull date on pork tamales and expired cheese dip (10/31-11/6). CDI - Date on pork tamales confirmed and dated by head chef, cheese dip voluntarily discarded.

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

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 employee use can cutter for tomato sauce and place utensil back on wall mounted fixture. Utensil soiled. Also observed x3 knives with food debris stored on wall mounted fixture in back prep area. CDI - All utensils relocated to 3-compartment sink for W/R/S and wall-mounted areas thoroughly cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging cables stored coming into contact with food-contact surfaces of multi-use plates. CDI - Charging cables removed and utensils relocated to 3-compartment sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - EHS intervened, educated and hands re-washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed male restroom without hand drying provisions. CDI - PIC re-stocked paper towels.

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 container of raw chicken stored over raw ground beef inside walk-in cooler and container of raw shell eggs stored over raw shrimp inside lowboy unit. No physical evidence of contamination observed. CDI - EHS educated and all products re-arranged to proper storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods and seasoning uncovered inside walk-in cooler, upright reach-in unit and shelving unit. CDI - All foods covered.

REPEAT: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several TCS foods < 135 inside hotbox. Refer to temperature chart for details. x1 container of frijoles charros had been inside hotbox since 9 am. CDI - All but x1 container taken to grill and re-heated > 165 F; the remaining product was voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed various TCS foods > 41 F inside cold drawer unit. Refer to temperature chart for details. Cold drawers unable to maintain proper temperatures at < 41 F. Digital display recorded temperature of 47 F. CDI - All products re-located to walk-in cooler. Facility will discontinue use of unit until repaired/replaced.***3-DAY VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed no pull date on lengua and pork. PIC and head chef present confirmed items were pulled from freezer 8/8/22. CDI - Items date marked.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies throughout kitchen prep stations, beverage machine and at bar station. PIC demonstrated PCO (Ecolab) last treatment services for cockroach/rodent 7/15/22. Recommend treatment for small fruit flies.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor at bar station. CDI - Bucket removed off floor.

REPEAT: 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored inside wall mounted storage unit holding stagnant water. Also observed single service plastic cups used as scoops for seasoning. CDI - Small plastic cups voluntarily discarded, ice scooper and wall mounted unit removed for W/R/S. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed knives and spoons being held inside cup of stagnant water at bar station counter. Utensils used to cut limes and held in cup for next use. CDI - EHS educated and all utensils relocated to 3-compartment sink for W/R/S.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed active leak inside upright reach-in freezer. Repairs needed.***No escalation in points due to different category observed.

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 heavy debris inside bar tap drain hole.

5-205.15 Maintain a plumbing system in good repair. Observed cook-line hand sink missing it’s hot water faucet handle. Repairs needed.

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 kitchen baseboard next to fryer detaching. Repairs needed. 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 thorough cleaning needed on floors behind equipment at cook line.

REPEAT: 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 employee food stored on prep counter in back of facility and employee drinks stored with multi-use service plates. CDI - All items removed.***No escalation in points due to notable improvement since previous inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee cutting tomatoes with bare hands. CDI - Employee educated and product voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed x2 hand sinks with plastic containers stored inside basin. CDI - EHS educated and obstructions removed. No escalation in points due to different category observed.

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 0 ppm concentration of sink and surface sanitizer at 3-compartment sink. Dilution control dispenser found dismantled. Sanitizer solution was found to be a mixture of dawn dish soap and water. CDI - EHS educated and solution manually remade with sink and surface product, solution now reading at proper concentrations. Facility will contact Ecolab for repairs to sanitizer dispenser system. 3-DAY VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several TCS foods < 135 in hot holding. Refer to temperature chart for details. Products were placed into steamer prior to EHS arrival. CDI - All products taken to grill and re-heated to > 165 F.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed roasted vegetables at 44 F inside flip top. Product was from previous day of service. CDI - Product voluntarily discarded.***No points deducted due to significant improvement since previous inspection.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed rice, beans (x3), octopus, tilapia, hot dogs, barbacoa and opened containers of milk & liquid eggs without date marking. Products were first used yesterday. CDI - All products date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies throughout the premises. PIC demonstrated PCO (Ecolab) last treatment services for 5/1/22. Recommend re-treatment; PIC has contacted Ecolab for treatment services.

3-306.11 Protect food on display using shields, packaging, or other effective means. - P. Observed exposed garnishes at barcounter. CDI - Garnishes covered.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scooper stored inside wall mounted storage unit holding stagnant water. CDI - Utensils removed for W/R/S; drain hole installed on bottom of wall mount storage unit.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed protein and produce plastic splash guard in need of repairs.***No escalation in points due to different item observed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep counter and jacket stored on dry goods products in back of kitchen shelving unit. CDI - All items removed. 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 employee foods stored with retail items inside reach-in refrigerator and on prep counter. CDI - All items removed.

REPEAT: 2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. V&D guidance provided to facility.

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 container of raw chicken stored over raw ground beef inside walk-in cooler. CDI - EHS educated and products re-arranged to proper storage order.

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 several foods such as raw chicken, raw beef and chicken fried steak at 46 F inside cold drawer II. EHS observed other products at < 41 F. Head chef stated that the products > 41 F have been inside unit since last night and have not been used for today’s services. CDI - Items left over night voluntarily discarded and all other products placed into ice baths and taken to walk-in cooler to cool down to < 41 F. PIC contacted repair specialist for repairs. EHS instructed facility to discontinue use of unit until repairs made. 3-DAY VERIFICATION REQUIRED.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed diced tomatoes, sour cream, hot dogs, sliced ham and opened container of liquid eggs with out date marking. Head chef confirmed that all but liquid eggs were prepped 3/14/22. CDI - Liquid eggs voluntarily discarded, other products date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2x unlabeled spray bottles containing chemical agents at chemical storage area. PIC could not determine contents. CDI - Products discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed non-functional thermometer during inspection. Facility unable to provide thin probe thermometer. 10-DAY VERIFICATION REQUIRED.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x container of cream on floor inside walk-in cooler. CDI - PIC removed container from floor to nearby shelving.***No points deducted due to significant improvement since previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 3x damp cloths on bar counter tops.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop with handle stored on top of ice inside bar ice machine. CDI - Scoop handle re-positioned upward.

4-501.11 Maintain equipment in good repair. Observed torn gasket at cold drawer II. PIC states that the a request for repairs has been made and repair date is TBD. Repairs needed.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

REPEAT: 5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed bags of beef sitting inside hand sink basin. CDI - PIC removed item.

REPEAT: 4-602.11 (E ) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark grey build up on non-food contact surface of soft drink machine. ****No deduction in points due to different violation from previous inspection.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed container of octopus with out date marking. Food employee confirmed that the item was taken out from freezer yesterday. CDI - Product date marked. De-escalation in points due to significant improvements made since previous inspection.

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

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of vegetable oil, beans, onions, and boxes of pork stored on the floor throughout the premises. CDI - PIC removed items from floor to nearby shelving.

REPEAT: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a cloth towel hanging on soap dispenser at hand sink across from cook line. CDI - Food employee removed obstruction. Observed soda nozzle being rinsed in hand washing sink. Use handsinks ONLY for handwashing. CDI - PIC took nozzle to W/S/R at 3-compartment sink.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed 1x tray of raw chicken stored above several containers of raw beef. CDI - PIC re-arranged storage order to raw chicken under raw beef. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed boxes of unwashed produced over RTE roasted poblano inside WIC. CDI - Items stored properly by PIC.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed heavy brown and black build-up inside walls of ice machine. Recommend thorough and higher cleaning frequency. VR REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed queso hot holding at 73 F in hot well. CDI - Food handler re-heated queso to 166 F.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various TCS foods such as: cooked rice, cooked pastor, collard greens, cut lettuce and sliced tomatoes not date marked. Food employee stated that these items were made the day before. CDI - Items dated to 7/28.

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 drinks and a box of oranges stored on floor of WIC.

4-501.11 Maintain equipment in good repair. Observed bottom prep unit gasket cracked. Recommend replacing.

4-602.13 Nonfood Contact Surfaces - C. Observed non-FCS of soda dispensing machine with brown build-up. Recommend thorough and higher cleaning frequency.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large plastic container and bottle stored inside handsink at bar. CDI - Items removed.

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 beans drop 7 degrees in 23 minutes, white rice and queso drop 1 degree in 23 minutes, and meat drop 0 degrees in 22 minutes. Items unable to cool due to WIC still cooling down from repairs. CDI - All items placed in ice baths and are dropping in temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in WIC at 45F-47F. PIC stated unit was temping at 41F this morning but started raising in temperature. Maintenance person just repaired unit and left 30 minutes before inspection. Air temperature is blowing at 39F and temperatures of food are dropping quickly. Also observed several items in prep unit (shredded mozzarella, shredded lettuce, pico, sliced tomatoes, cut tomatoes, raw shrimp, raw tilapia, octopus, and roseli) at temperatures above 41F. See chart above. Also observed items in cold drawers (cut tomatoes and roasted poblanos) above 41F. CDI - All items in WIC placed into ice baths. Raw shrimp, tilapia, and octopus voluntarily discarded. All other items in prep unit placed into freezer. Items from cold drawer placed into freezer. VR to be done by 6/20/21.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cooked cactus, collard greens, hotdogs, peas and carrots, cooked rice, opened gallon of milk, and horchata not date marked. CDI - Items dated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed containers of raw beef and raw bacon stored above containers of horchata and other drinks. CDI - Items stored properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed fried poblano peppers, opened bag of fries, and chicken stock not date marked. CDI - Items dated. Repeat, but much improvement since last inspections.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice scoop holder soiled with debris. No signature needed due to COVID-19 guidelines.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large chest freezer completely blocking handsink at bar. PIC decided to turn another sink at the bar into a handsink since it is not used for anything. The bar is not in use. VR to be done by 10/15/20.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed several bottles of salsa, shredded lettuce, sliced ham, and several portioned cups of chunky salsa, mild salsa, and salsa verde not date marked. CDI - Items date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory missing a disclosure statement. Disclosure statement can state "This item may be cooked to order" or "This item contains raw or undercooked ingredients". VR to be done by 10/15/20.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food and drinks stored on floor of WIC and in bar area. No signature needed due to COVID-19 guidelines.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT. Observed ice dumped in handsink by the ice machine twice. Use handsinks ONLY for handwashing, nothing else. CDI - Ice removed.

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 black beans cooling 8 degrees in 45 minutes. See chart above. Items cooling from 135F must cool at a rate of 0.54 degrees per minute. CDI - Item was placed in an ice bath.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed shredded lettuce in prep top, cooked pork and tomatoes in cold drawer, and all items in WIC above 41F. Ambient air temperature of WIC is 45F, and all TCS items in WIC are 47-53F. See chart above. CDI - The lettuce, cooked pork, and tomatoes were taken to cool and placed in ice bath. All TCS items in WIC were voluntarily discarded. Repair person arrived while on site and is working on the WIC. Will be returning tomorrow morning to verify WIC is maintaining proper temperature. Instructed PIC not to make any more food until unit is working properly. VR to be done by 7/2/20.

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 several ziplock bags of hotdogs and sliced ham in cold drawer without date marking. CDI - Some of them were voluntarily discarded. Others were labeled. Also observed 4 food items (cheese and cream, liquid eggs, and two other unknown items) tucked in back corner of reach-in unit. Items were visibly expired and dried out, without date marking. 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 shelving inside WIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee food and drinks stored in reach-in unit and fridge above customer food items. CDI - Items stored properly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee filling up plastic container with water from handsink. CDI - Spoke with PIC about using handsinks ONLY for handwashing.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above raw shrimp and raw fish in WIC. CDI - Items properly stored.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic and metal containers with sticker residue still on them, but stored as clean. CDI - Items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two containers of cooked shredded chicken in WIC at 45F and 46F. Items were prepared last night. CDI - Both items voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed trays of bottles of portioned salsa in fridge prepared yesterday but dated with prep date 9/23 because salsa was portioned out today. Also observed gallon of milk in fridge opened yesterday but dated 9/23. CDI - Items labeled properly. Explained to PIC about dating items from the day items are opened or prepared.

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 detailed cleaning on floors and walls in chemical storage area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw beef and chicken with gloves. Employee then began other tasks with the same gloves. Ensure gloves are removed after handling raw animal proteins. CDI- Employee removed gloves and washed hands. PIC educated employee on proper glove use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed to-go salsa cups being stored in an ice bath at 50F. The walk in cooler is cold holding TCS foods at 42F. TCS foods must be maintained at 41F or below. Salsa cups placed on TPHC today. TPHC form will be provided to facility today. VR- A verification visit will be made to facility for walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of window cleaner with no label. Another spray bottle had a degreaser label and a bleach label. CDI- Spray bottles properly labeled.

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 plastic souffle cups being stored in food products as scoops. Only a scoop with a handle above and not touching the food can be left inside the container. CDI- Plastic cups removed.