COMO EN MEXICO

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed facility operating without a certified food protection manager present. A CFPM shall be on-site during all hours of operation.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a potato with organic growth being stored in a cardboard box with other fresh potatoes. CDI: Employee discarded potato with organic growth.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed avocados being stored on top shelf in reach in cooler above ready to eat foods. Separate unwashed produce from ready to eat foods.

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) 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 a container of individually portioned cups of salsa being stored in prep flip top cooler without a date mark. CDI: Employee date marked container as they salsa was prepared yesterday. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed drain pipe under prep sink being held up by duct tape that was wrapped around leg of prep sink. Repair drain pipe and remove duct tape.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tortilla shells being stored in prep reach in cooler in a plastic grocery bag without a barrier. CDI: PIC removed tortilla shells to be taken home.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed container of rice and a container of chicken being stored in reach in cooler and working squeeze bottles of green salsa being stored in low boy cooler behind counter all above 41F. See temp chart. CDI: PIC voluntarily discarded rice and salsa and reheated chicken to above 165F for hot holding as it was cooked this morning at 9am. REPEAT.

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) 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 a container of sliced deli ham date marked 6/7 and a container of salsa without a date mark in prep cooler. CDI: PIC discarded ham and date marked salsa as it was prepared yesterday.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed menu items including steak and eggs which PIC stated are offered undercooked or cooked to order without an asterisk next to item. VERIFICATION REQUIRED to ensure menu is updated with disclosure.

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 duct tape wrapped around leg of dump sink to secure piping underneath. Removed duct tape and secure piping with a material that is smooth and easily cleanable.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a hose leading from fixture at mop sink to sanitizer in 3 compartment sink in which no back flow device was on faucet fixture. CDI: PIC removed hose. No equipment or utensils were being sanitized.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on shelf in reach in cooler above food items. CDI: PIC removed employee beverage.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of chorizo and steak being held in reach in freezer uncovered. Items were not in the cooling process. Keep food items covered or in packages to protect when not in the cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of steak being held in prep reach in cooler at 46F. CDI: PIC moved item to reach in freezer to rapidly cool as it was out of the cooler during prep during lunch rush.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed whole tilapia being thawed directly in prep sink under cold running water not fully submerged. Water was draining in sink. CDI: PIC moved tilapia to a bus tub and placed under cold running water in prep sink so that tilapia was fully submerged under water and water could flow over side of bus tub.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a set of tongs being held in a container of pickled shredded cabbage in which handle for tongs were submerged in product. CDI: Employee repositioned tongs to be above the food. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed individual containers of salsa being stored in a glass door merchandiser cooler in front of kitchen. Store only beverages in glass door merchandiser cooler. REPEAT. Points not escalated due to improvement and multiple violations on previous report.

6-301.11 Provide soap for handwashing at each hand-sink. -Pf- Observed no soap at hand sink by front of house bar. -CDI- PIC placed soap at hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each hand-sink. -Pf- Observed no means to dry hands at hand sink by front of house bar. -CDI- PIC placed paper towels at hand sink. 6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign at the hand-sink of the facility bathroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed sticker and sticker residue on metal pans stored within the clean storage area. -CDI- Items moved to 3-comp sink for proper W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 a bowl of beef in stand up RIC with no date marking. -CDI- PIC 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoops being stored in containers of various dry foods in which handles of scoops were buried in food. Position scoops so that handles are above foods.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic chest refrigerator being used in facility 4-501.11 Maintain equipment in good repair. Observed gaskets of RIC tearing off of door. Observed rusted blade of can opener. PIC stated can opener is not in use.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep dumpster doors closed when not in use.

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 floors under 3-comp sink with missing floor tiles leaving them subject to moisture.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed sticker and sticker residue on metal and plastic pans/containers stored in clean storage area.-CDI-PIC relocated items to 3-comp sink to be w/r/s. Observed knives and ladle in clean storage area by the 3-comp sink soiled with food residue.-CDI-PIC relocated items to 3-comp sink to be w/r/s. Visit in 10 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.-Observed cooked ground beef that was placed on a prep table to cool covered with plastic warp and metal lid with a temperature of 135F at 12:39pm then after being placed in 2-door standing reach-in freezer temp at 2:01 pm was 93F. -CDI-PIC voluntairly discarded TCS food item due to food not cooling properly w/ 2hrs. Visit in 3 days. 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 a variety of food items in prep table reach-in cooler prepped days prior and kept overnight with temperatures above 41F( see tempt chart) .Ambient temperature 38F. -CDI-PIC voluntarily discarded food items. Observed in 2-door standing reach-in cooler # 2 next to the back door with TCS food items temping above 40F. Food items were kept overnight and ambient temp of reach-in cooler 50F.-CDI-PIC voluntarily discarded food items and work order was placed. Visit in 3 days For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed inside chest freezer next to the fryer cooked, pre-cooked TCS food items in bags previously opened and cooked food items in containers w/out proper date. -CDI-PIC placed proper date on all items. Visit in 10days For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked ground beed being cooled in a large deep metal pan covered with plastic wrap and a metal lid-CDI-PIC had placed food item in reach-in freezer to rapid cool with lid vented. -CDI-PIC voluntarily discarded food items due to not cooling properly with-in 2 hrs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed a large amount of water accumulated in the interior bottom surface of the cooler that was touching bags of shredded cheese. No contamination was observed. -CDI-PIC sanitized surfaces of the cheese bags and relocated food items into a reach-in freezer. 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed piercing part of can opener metal coating coming apart and in need of replacement.

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 through out the facility floor tiles missing and lifting off the floor; baseboard molding coming off the wall and separating from the floor joint, and sections of wall closes to the floor cracking, specifically under the 3 comp-sink and in other areas of high moisture.

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 inside the prep table reach-in cooler employee drink. -CDI-PIC voluntarily discarded employee food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed sticker residue on metal and plastic pans/containers stored in clean storage area.-CDI-PIC relocated items to 3-comp sink to be w/r/s. Points not escalated due to improvement. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in reach-in cooler under prep line shredded cheese, cooked chorizo, beef asada, and al pastor with temperatures above 41F ( see temp chart).Per PIC, rush hour had just passed and those specific food items are the most popular in the menu. -CDI-PIC relocated food items into freezer for rapid cooling; w/in 4hr cooling parameter. TPHC was discussed for future use. 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 shredded cheese in a plastic container covered with a lid, and cooked chorizo, asada, and al pastor in metal pans covered w/ lids. -CDI-PIC relocated food items into freezer for rapid cooling with lids vented and shredded cheese split into two smaller metal containers with lids half way placed for venting. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed piercing part of can opener soiled and in need of replacement.

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 raw beef in reach in cooler. Raw chicken moved to bottom shelf. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed stickers on plastic containers stored as clean. PIC moved items to dish wash area to wash, rinse, and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cooked lengua and cooked pork sitting out on prep table less than 1 hour then moved to reach in cooler above 41F. Moved to reach in freezer to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked lengua and cooked chicken placed in bowl in large bags. PIC spread out bags in reach in freezer to facilitate cooling. 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 missing ceiling tiles. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish over RTE soups in stand alone RIC # 2. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE beans and unwashed vegetables stored over RTE sour cream in RIC # 1. -CDI- PIC corrected storage order. **REPEAT** -3- 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 more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed cut lettuce and housemade salsa with no date in prep unit. Observed curtido dated 10/24 in prep unit. Observed soups in freezers with no date marks. Observed salsa Roja dated 11/21 (discard 11/27) and housemade chili salsa dated 11/16 (discard 11/22) in lowboy and display cooler. Per PIC, items in prep unit were prepared yesterday, frozen soups were prepared Sunday and items in display and lowboy were prepared yesterday but date did not get changed. -CDI- PIC properly date marked these items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door slightly open throughout majority of inspection. -CDI- PIC closed door.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle in beef hot holding on grill. -CDI- PIC removed. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles. Replace. **REPEAT** -0.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no written procedures for responding to vomit or diarrheal events. -CDI- EHS provided copy of handout. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee drinking bottled water with a cap on it. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and turn off faucet without using a barrier. -CDI- EHS educated PIC on proper hand washing procedure and PIC properly rewashed hands. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw beef. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut tomatoes, cut cabbage, chipotle mayonnaise, and other items in RIC with no protective coverings. -CDI- PIC covered these items. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed linens stored in contact with raw carne asada as a protective covering in stand alone RIC # 1. -CDI- PIC educated on proper use of linens and removed linens and covered items with plastic wrap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed stickers on plastic containers stored as clean. -CDI- EHS educated employee on how stickers on outside of containers are food contact surfaces once the containers are stacked and PIC removed stickers and placed items in dish pit to be W/R/S. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced deli ham, sour cream, pupusa salsa, and salsa verde in lowboy above 41F. Observed boiled tomatoes, tomato salsa, chicken tacos dorados, chicken tamales and ground beef above 41F in stand alone RIC #1. Observed cut tomatoes, cut cabbage for pupusa, and cut lettuce in RIC # 2 above 41F. Observed salsa verde and salsa Roja in front of house RIC above 41F. Refer to temperature chart. Per PIC, he has been having issues with stand alone RIC # 1 and prep unit/lowboy and that maintenance had just left an hour ago to fix lowboy/prep unit and he had just placed those items in the unit. Per PIC other items that were out of temperature in stand alone RICs had been out during lunch rush and had just been placed back into unit. Observed ambient air temperature of stand alone RIC # 1 at 48F. -CDI- PIC moved items to freezer to rapidly cool. **REPEAT** **3DAY VERIFICATION REQUIRED** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/ 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed opened hot dogs and deli ham in lowboy with no date. Observed boiled tomatoes and ground beef in stand alone RIC #1 labeled “chorizo” and dated 8/17/2023 that per PIC was prepared today. Observed cut lettuce in stand alone RIC # 2 with no date. Observed cooked menudo, lengua, rice and pozole in freezers with no date marks. Observed opened hot dogs, deli ham, canned corn, and cut melon in freezer with no date marks. -CDI- PIC educated on proper date marking and PIC properly date marked all items. -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 .

3-501.15 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 ground beef prepared today cooling in stand alone RIC # 1 with tightly covered lid and stacked high. Observed salsa verde and salsa roja prepared today cooling in front RIC with tightly covered lid and filled to the top. -CDI0- PIC educated on proper cooling methods and PIC moved items to freezer and vented lids to rapidly cool. **REPEAT** -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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sour cream, ranch and chipotle mayo salsa with no labels. **REPEAT** -2-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and crawling critter. -0-

4-501.11 Maintain equipment in good repair. Observed ice machine, stand alone RIC #1 and prep unit/lowboy not properly functioning. Repair or replace.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles. Replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep unit. Observed employee phones stored over dry storage items. -0-

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.15 Only wash hands in handwashing sink. -PF Observed employees rinse hands at prep sink and three comp sink, there was no use of soap, just spraying of water, followed by employee shaking hands dry. Employees did not properly wash hands before donning gloves. CDI-When owner arrived, EHS demonstrated to everyone present that hand washing must be completed at hand sinks only, and the correct hand washing procedure.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign in restroom. CDI-EHS provided hand wash sticker to post.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bottles of beer stored in direct contact with ice in ice machine. CDI-Employee removed beers and began cleaning cycle on ice machine.

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 prep unit with an ambient temperature of 50F. TCS items inside the unit ranged from 47-56F. EHS asked employee how long the unit had been out and they stated it had not been working since last week. Employee called manager. EHS was told service tech could not make it today. CDI-All TCS items were discarded except for sliced tomato that had just been sliced. The sliced tomato was moved to the reachin to quickly cool. Repair tech came to establishment while inspector was on site, added coolant and the unit was able to reach 34F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed meats that had been cooked within the last hour placed in the non-functional prep unit, covered to cool. CDI-Items were removed from unit and heated for service.

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 numerous squeeze bottles and spice shakers without labels.

4-502.13 Single-use and single-service articles cannot be reused. Observed a single-use cup being W/R/S for reuse. Observed toothpicks being used and kept for later use.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed RTE breads and meats stored in disposable, non-food grade shopping bags. VR required within 3 days. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezers being used in kitchen. Remove or replace with commercial grade equipment. CDI-PIC moved breads and meats to food grade bags.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex restroom.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a buildup of unnecessary items outside, surrounding the dumpster. Maintain this area to prevent the harborage of pests. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. Keep closed at all times to reduce the likelihood of pests.

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 cell phones stored on top of food on shelf. One purse was stored on the food shelf, another purse was stored inside a cooking pot. Employee ice cream from Dairy Queen was observed in the freezer with no lid on top of food for the public.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes at 45F in flip top unit and shredded cheese at 44F in reach in. CDI - Sliced tomatoes were stacked and stored above the flip top fill line and placed in reach in to cool to 41F or less. Shredded cheese was moved to large reach in cooler to rapidly cool to 41F or less. -REPEAT- -1.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous squeeze bottles and spice shakers without labels. -0 points-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensils stored in hot holding food with handles making contact with food. CDI - Utensils were removed. -REPEAT- -1 point-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex restroom. -REPEAT- -0.5 points-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin next to handwashing sink. -0 points-

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 small plastic bowl of sliced tomatoes holding in flip top cooler at 48F. Bowl was stored on top of food storage containers instead of in containers. CDI - Sliced tomatoes were moved to reach in cooler to rapidly cool to 41F or less. -0 points-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for eggs served cooked to order. Consumer advisory was previously added to menu but has been taken off after a recent price change. PIC stated that establishment is in the process of updating all menus (both physical and digital) and will add a consumer advisory. A verification is scheduled for November 4th, 2022 to determine if establishment is in compliance. -REPEAT- -1 point

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies around ice machine and dry goods in rear of kitchen. Control insects to prevent infestation. -1 point-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensils stored inside containers of hot holding food with handles making contact with food. -REPEAT- -1 point-

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 use cups stored on floor. -0 points-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. -0 points-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed coving peeling away from wall under hand washing sink. Recommend replace/repair. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and phone stored on shelving with dry goods and condiments. Designate an area for the storage of employee possessions away from clean equipment, food, and utensils. -REPEAT- -1 point-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for eggs served cooked to order. PIC stated that establishment is in the process of updating all menus (both physical and digital) and will add a consumer advisory. A verification is scheduled for July 18th, 2022 to determine if establishment is in compliance. -REPEAT- -1 point-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of unknown substances stored under cash register. PIC identified contents to be sanitizer, bleach, and windex. CDI - PIC labeled bottles with name of contents. -REPEAT- -2 points-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensils stored inside hot holding equipment with handles making contact with food. 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 metal spoons used for drinks stored in water at room temperature. -0.5 points-

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 in use floor fan with heavy dust and debris. Clean floor fan prior to use to prevent contamination of food and food contact surfaces. -0 points-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins near handwashing sinks. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and personal items stored on shelving with dry goods and shelf stable foods. Designate and area for the storage of employee possessions away from clean equipment, customer food, and utensils. -REPEAT- -1 point-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -1 point-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events in establishment. CDI - Written procedures were given to and reviewed with PIC. -REPEAT- -0 points-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped into handwashing sink next to ice machine. CDI - Ice was removed by regulator. -0 points-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed plastic containers of food stored on top of ready to eat foods in flip top cooler. CDI - Items were moved to bottom reach in portion of flip top cooler. 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 chicken and raw beef stored above cooked ready to eat pork in reach in cooler. CDI - PIC corrected storage order. -REPEAT- -1.5 points-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut cabbage and sliced tomatoes cooling in flip top cooler. Cabbage and tomatoes were between 45F and 48F. After 30 minutes of cooling in flip top cooler temperatures only reduced by 1 degree. CDI - PIC placed items in reach in cooler to rapidly cool to 41F or less and has been advised to cool items in reach in freezers. -1.5 points-

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 plastic containers of cooked chicken and pork fat stored at room temperature on shelving. PIC has been advised that animal fat must be date marked and stored at temperatures of 41F or less. CDI - PIC discarded animal fat. -REPEAT- -3 points-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for eggs cooked to order on menu. Establishment had a posted consumer advisor on wall menu and in printed menus but has recently changed menu layout on wall and printed new menus without consumer advisory. A verification is scheduled for 3/11/2022 to determine if establishment is in compliance. -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled containers of unknown substance stored under counter top. CDI - PIC identified contents to be sanitizer and glass cleaner and labeled spray bottles with name of contents. -1 point-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced tomatoes and cut cabbage cooling in flip top cooler. PIC has been advised to cool items in reach in freezers instead of flip top coolers. CDI - PIC moved items to reach in freezer. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bag of dried chilies stored on floor in dry storage area. -0 points-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwashing sink near ice machine. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors left open on dumpster. Maintain sliding doors and lids closed when not in use to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed abundance of litter and household materials around dumpster. Recommend removal. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep table. Observed employee purse stored on shelving with food and dry goods. -0.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. A written SOP was reviewed with and e-mailed to PIC. Print and post procedures in establishment. -0 points-

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 opened bag of ready to eat radishes stored in metal container of raw shell eggs in reach in cooler. CDI - Radishes were separated and container of raw shell eggs were moved to bottom shelf. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice with a hot holding temperature of 108F. CDI - Rice was reheated to 181F. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico, cabbage, cotija cheese, and lettuce in flip top cooler holding at temperatures between 42F and 45F. Items were placed in flip top cooler one hour prior to inspection. CDI - Items were moved to reach in to rapidly cool to 41F or less. -REPEAT- -3 points-

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 containers of soup in reach in cooler exceeding the 7 day time/temperature window. Observed chicken soup and lettuce dated 11/1/2021. Items were dated with incorrect date. CDI - Container of soup were voluntarily discarded. Chicken soup was dated with date of preparation. -1.5 points-

3-501.13 Use approved thawing methods. Observed packages of ground beef thawing at ambient room temperatures. Approved thawing methods include thawing during the cooking process, thawing under refrigeration, or thawing completely submerged in running water with a temperature of 70F or less. CDI - PIC moved frozen ground beef to prep sink to thawing under running water. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed broken pipe at handwashing sink. Establishment uses a plastic bucket to catch water flowing through handwashing sink. Repair plumbing at handwashing sink. -REPEAT- -2 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster. Keep sliding doors closed when not in use to prevent rodent or insect infestation. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed abundance of litter and debris around dumpster area. Recommend cleaning. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -2 points-

2-301.15 Only wash hands in handwashing sink. -PF Observed employees washing hands in prep sink near three compartment sink. PIC directed me to wash hands in prep sink upon arrival. Prep sink did not have hand soap. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without conducting a hand wash. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees rinse hands under running water in prep sink and not use soap. CDI - Employees were directed to wash hands in handwashing sinks located in rear of establishment or behind counter top at front of establishment. -REPEAT- -4 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on insides of ice machine. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage, tomatoes, cheese, chicken, and barbacoa stored in flip top unit with temperatures between 48F and 59F. Ambient air temperature of flip top until was 57F. PIC stated that food items were removed from reach in coolers and placed in flip top cooler during lunch. CDI - All TCS items were removed from flip top cooler, placed back in reach in coolers to cool to 41F or less, and flip top cooler was taken out of service. A verification is scheduled for 8/6/2021 to determine if cold holding unit has been repaired. -REPEAT- -3 points-

4-501.11 Maintain equipment in good repair. Observed top cover missing from ice machine. Replace cover. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed rear hand washing sink with severe leak and damaged pipe. PIC placed a plastic bus tub under handwashing sink to catch water flowing from pipes. Repair plumbing at handwashing sink. -1 point-

2-301.15 Only wash hands in handwashing sink. -PF Observed a food employee wash hands twice in the 1-comp sink, the sink has no soap or paper towels. CDI-PIC washed hands at the handsink properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the 3-comp sink below 10PPM bleach. CDI-EHS added bleach and it was 50PPM after.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and salsa above 41F in the prep unit. Salsa was double stacked and lettuce had water inside. PIC said both were made today. CDI-EHS explained salsa needs to go in stand up after prep and lettuce needs ice inside. PIC did both.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed 3 different cooked items, pork, chicken and beans with dates from 3/16-3/18. Food was past it's 7day window. CDI-PIC voluntarily discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and turn the water off without using paper towel. CDI. Employee rewashed the hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee used phone and went directly to food preparation without washing hands. CDI. Employee washed hands. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed foods including raw and ready to eat foods co-mingled inside large deep freezer inside kitchen. CDI: foods were being rearranged to ensure deep freezer is organized and correct storage order can be achieved. Also observed beef and chicken stored directly on top of sauce in the RI cooler. CDI. PIC changed the storage order. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce cold holding in the prep unit at temperatures above 41F. CDI. PIC indicated that it was prepped 2 hours ago and removed to cooler. ***All other food was holding at right temperatures.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the facility at the time of inspection. CDI. PIC provided one.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned food co-mingled with chemicals in the dry storage area. CDI. PIC removed. Also observed tomatoes stored directly on the floor in the dry storage area. CDI.PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to wear one when working with food.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed to waste bin at the hand sink behind the kitchen. CDI. PIC provided one.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights out at the hood in the kitchen area. CDI. PIC removed.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee drinks stored on prep table. CDI: moved to bottom shelf.

General Comment: 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wiping/drying hands with wiping cloth then sitting towel back at 3-comp sink. CDI: intervened; proper handwash training conducted; hands properly washed and dried.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed foods including raw and ready to eat foods co-mingled inside large deep freezer inside kitchen. CDI: foods were being rearranged to ensure deep freezer is organized and correct storage order can be achieved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed refried beans hot holding on stove at 126F and beef at 127F. CDI: beans and beef reheated to 165F.

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 pupusa filling and tamales inside 2-door reach-in not dated. CDI: proper dates provided. 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 cooked pork inside 2-door reach-in that was dated 6/2 that expired past 7 days. CDI: by discarding.

General Comment: 3-501.13 Use approved thawing methods. Observed container of beef thawing improperly at 3-comp sink. CDI: beef moved to reach-in cooler.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and shakers at cook line. Observed no labels on a few dry goods stored on back dry storage shelf.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed tortillia press made of wood stored in restaurant used for tortillas. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 household use deep freezers in use inside the kitchen.

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager onsite. The facility has 210 days from the issuance of the transitional permit for a manager to become certified as a food protection manager.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded jalapenos in the tall reach in cooler. CDI (Corrected During Inspection)-The jalapenos were discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above limes in the tall reach in cooler, and raw chicken stored above cooked foods in the second reach in cooler. CDI-Both coolers were rearranged to accommodate proper food storage requirements.

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 no dates on the pezole, pork, a plate of cooked beef in the cooler next to the stove. CDI-The food items were date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach inside the facility. The owner is working with a pest control to reduce amount of pests in the facility.