MORAZAN RESTAURANT CENTRAL AVENUE

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at 1 hand washing sink. CDI - PIC changed out batteries to dispenser and it began working. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 1 hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pupusas, raw chicken, raw beef, yucca, fried chicken, and cooked shrimp in coolers on line measured 44-58F. Establishment was cleaning out coolers this morning and the PIC thought this was why the foods were above 41F. CDI - PIC moved all TCS foods above 41F to walk-in cooler to cool. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Several bus tubs, containers and pans were stacked while still wet on clean utensil shelves. Allow utensils to adequately air dry before stacking. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Chlorine sanitizer test strips were wet and not usable. VR - Verification required within 10 days that establishment acquires new test strips.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken, raw beef and raw shrimp were stored on shelf above cooked beans in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved items to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Fried chicken, raw shrimp, yucca, and plantains measured 45-53F in cooler on line. Also, pickled cabbage and pupusas were 48-52F in sandwich cooler. Establishment was in process of cleaning coolers and doors were off coolers. TCS foods in cold holding shall measure 41F or less. Remove TCS foods from coolers when cleaning to prevent potential contamination and so food stays below 41F. CDI - PIC moved items to walk-in cooler to cool down. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 insect observed in bar area. PIC showed EHS pest control invoice for February. Let pest control company know to treat bar area. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets on doors of several coolers on line. Also, door does not close properly on first cooler on line. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket was stored in bus tub of clean food processor blades. Store employee personal items and clothing separately from food-contact surfaces.

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. 2 bus tubs of refried beans in walk-in cooler measured 46-48F and they began cooling yesterday. CDI - PIC discarded beans. REPEAT 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 Fried chicken in sandwich cooler top measured 46-47F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved fried chicken to walk-in cooler top measured cool down. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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) 1 container of salsa in walk-in cooler had prep date label of 9-16. PIC stated the date was incorrect as it was prepared on Saturday. CDI PIC- PIC placed correct date on container. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Refried beans were cooled overnight in bus tub. Also, salsa for pupusas was cooling in small sandwich cooler top at 135F. Use freezer, walk-in cooler, or ice bath and frequent stirring to cool TCS foods. For large batches of cooling TCS foods, establishment must use ice bath with frequent stirring or acquire ice wands to help cool the food quickly. CDI - Salsa for pupusas moved to ice bath and beans discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Replace torn gasket on pupusa cooler door. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed staff onsite during inspection with Food protection manager certification. CDI: CFPM arrived onsite. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw hamburger patties and ready to eat ham being stored in same pan in prep unit. Observed raw shrimp and fish being stored above cooked crab legs. CDI: Items were separated, storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 5 large bus tubs of beans cooling overnight at 55-60F. CDI: Items 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beans cooling in large portions in walk in cooler overnight. Observed fried chicken cooling at 0F/min in prep top and mixed veggies at 0.23F/min during 2 hr window. Both items were cooling on prep table. CDI: Fried chicken and mixed veggies were placed in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing at room temperature. CDI: Item was submerged and placed under running water at 66F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live roaches crawling on dish machine.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pick up wiping cloth off of the floor then proceed to handle utensils without changing gloves. CDI: Employee changed gloves and washed hands.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine reaching a maximum temperature of 149F after running multiple cycles. PIC stated repair tech should have it repaired some time today. PIC stated until unit is repaired. Dishes will be washed/rinsed in machine and sanitized in 3 comp sink. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed children’s hamburger being offered undercooked on menus. EHS did not observe any cooking or selling of children’s hamburger during inspection. VERIFICATION REQUIRED.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed jalapeños and onions hot holding on back of fryer below 135F. CDI: Items 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in pupusa prep top/unit such as cheese, cut cabbage, pickled onions, and pupusas above 41F. Ambient air of unit was 42.6F. Observed salsa verde and table salsa in salsa prep top above 41F, items were over stacked. Items were placed in walk in cooler to cool. VERIFICATION REQUIRED. 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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salsa verde cooling at a rate of 0.17F/min in 2 hr cooling window. Item was in a large bucket, and still had over an hour for cooling. Observed pico cooling at a rate of 0F/min in container covered with a lid. Observed fried chicken cooling at a rate of 0F/min inside prep top. CDI: Chicken was moved to walk in, lid was removed from pico, and salsa was split into smaller containers and placed in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw beef thawing at room temperature. CDI: Item was placed back in walk in cooler.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach on floor at cook line. Remove item.

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 flooring throughout facility in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager present at beginning of inspection. CDI: CFPM arrived during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed malfunctioning soap dispenser at hand sink near pupusa prep top. CDI: PIC placed soap at hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed sink near pupusa prep top without paper towels. CDI: Paper towels were placed at sink.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed plastic sheeting flap coming into contact with cooked cabbage inside walk in cooler. CDI: Item was 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 3 containers of cheese dip above 41F after cooling overnight. CDI: Items were voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cheese dip and cooked jalapeños/onion hot holding below 135F. CDI: Cheese dip was reheated to 165F and jalapeño/onion was 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken wings and yuca in prep top above 41F. All other items in unit were 41F or below. PIC stated items sat out of refrigeration before being placed in prep top. CDI: items were placed in walk in cooler to cool. Items remain the same due to improvement 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 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 is not been labeled, or if the label is incorrect. -P. Observed tamales with prep date of 6/26, ground beef 7/3, and chicharron with wrong date. CDI: Items were 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 .

3-501.15 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 cheese dip cooling overnight in pans covered with lids and stacked. CDI: Items were discarded due to missing cooling window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing submerged in water at 82F. CDI: Shrimp was relocated to walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insect on floor near pupusa prep top.

3-401.11 (D) (2) Raw comminuted meat may not be offered for service by consumer selection from a children's menu. Pf. Observed hamburger on children’s menu with asterisk indicating items would be offered undercooked. PIC stated they are currently not offering hamburgers undercooked for children. EHS did not observe any undercooking of kids hamburgers during inspection. VERIFICATION REQUIRED within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS items in prep top such as pico, tomatoes, cut lettuce, salsa, shredded cheese, etc. above 41F. Ambient air temperature is 45F. PIC called repair tech during inspection. PIC placed items in ice bath to cool. VERIFICATION REQUIRED within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of bleach without label. CDI: bottle was labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing in prep sink not submerged in water. CDI: PIC fully submerged thawing shrimp.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed water hose with spray nozzle and water left on. Facility does not have a back flow prevention device rated for continuous pressure. CDI: PIC turned water off.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near walk in cooler door and prep sinks. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Tubs of raw chicken stored above cooked chicken in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Large container of cabbage was cooling in walk-in cooler. Container was too large to reach 41F within 4 hours of preparation. Also, habanero salsa was cooling in bottom of small sandwich cooler. Use walk-in cooler or freezer to cool TCS foods. Use shallow containers or smaller portions to cool large amounts of TCS foods. CDI - Salsa moved to walk-in cooler. Cabbage split into 2 containers and placed in freezer. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair door so it self-closes. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets on 2 cooler doors along the line. Rusted shelves in walk-in cooler. Replace rusted shelves and torn gaskets. 0 pts.

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. Grout between floor tiles low in a few areas in kitchen. Re-grout where necessary. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed soap dispensers at two hand sinks to be nonfunctional due to low batteries. - CDI - PIC removed soap container from dispenser and stored on sink for employees to have access to soap for handwashing. PIC stated batteries will be replaced in dispensers later today.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw chorizo stored above cooked chicken in lowboy unit. - CDI - PIC corrected storage order by placing raw chorizo below ready-to-eat chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed white rice and refried beans holding below 135 (see temperature chart). - CDI - PIC voluntarily discarded rice due to being unsure what time it was removed from temperature control. Rice cooker was never turned on. PIC turned on rice cooker. PIC reheated refried beans to above 165F. 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 - REPEAT - Observed coconut milk mixture, habanero sauce, and cooked chicken lacking date mark labels in prep unit across from stove. - CDI - Per PIC, items were prepared on Monday. PIC date marked items appropriately. - *NOTE: No point escalation due to improvement noted since previous inspection. Full points will be deducted at next routine inspection if date marking issues persist. 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 various squeeze bottles of condiments and oils lacking labels. - CDI - PIC labeled all working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout kitchen and one live crawling insect on wall. Contact licensed pest control operator to treat facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wiping cloths stored in sanitizer concentration of 0ppm chlorine. - CDI - PIC replaced sanitizer with properly concentrated chlorine sanitizer of 150ppm.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on prep table where tortillas were being made. Do not store employee drinks on prep tables. Store in a separate location, such as a low shelf.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed using hand sink to rinse off towel. Do not use hand washing sinks for any purpose but employee hand washing. CDI - PIC educated on hand sink use. 0 pts.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Ceviche on the menu is prepared with raw shrimp. No parasite destruction information from supplier available during inspection. CDI - PIC got parasite destruction information from Sysco by end of inspection. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chorizo in sandwich cooler measured 45-47F. Employee stated this pan was out of cooler earlier. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved chorizo to walk-in cooler to continue cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Carnitas, fried chicken, and tamales were missing date labels in walk-in cooler. Cooked shrimp in sandwich cooler also missing date label. TCS ready-to-eat foods must be labeled with date if held for over 24 hours. CDI - PIC placed date labels on items. 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 Horchata measured 59F and was cooling in bar cooler. Use walk-in cooler to cool TCS foods. CDI - PIC moved horchata to walk-in cooler to continue 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 .

3-302.15 Wash fruits and vegetables prior to use. Avocados in sandwich cooler top still had stickers on their husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of clean pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on server cooler and sandwich cooler doors. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. Dumpster missing lid. Contact waste management company to replace dumpster. 0 pts.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed oyster tags without last sale date recorded. VR required within 10 days.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed facility hot water dish machine reaching a maximum temperature of 141F after running 2 cycles. PIC stated they will be washing/rinsing in dish machine and using the 3 compartment sink to sanitize until machine is repaired. VR required within 3 days. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: 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 2 containers of chicharron cooling from last night above 41F. CDI: PIC voluntarily discarded items. 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large portions of chicharron cooling in bus tubs in walk in cooler. CDI: PIC and EHS discussed cooling methods. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping being stored in 0ppm chlorine. CDI: Food employee changed sanitizer solution, new concentration is 50ppm.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility’s max/min thermometer not working during inspection. VR required within 10 days.

Repeat: 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked vegetables at walk in with no covers. CDI, foods covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date on TCS foods at prep cooler on far side of grill line. PIC states items came from batch at walk in cooler. Observed date marks on TCS foods at walk in. CDI, items date marked. EHS advised PCI to ensure date marks are transferred to front line.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bus tubs of cooked beans cooling at slow rate in walk in cooler. Observed no active stirring or temperature monitoring during cooling process. CDI, items stirred and moved to walk in freezer to cool. Observed beans drop to 46F by end of inspection.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. Observed metal containers and plastic bus tubs stacked wet.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose at mop sink attached with no back flow prevention device. CDI, hose removed. EHS advised PIC to ensure back flow device is installed if hose remains attached to faucet.

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no tight fitting lids at dumpster. Need repaired/replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no date mark on shell stock tag. EHS educated PIC on dating tags and storing in chronological order.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no lids on TCS foods at WIC. CDI, items covered.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bus tubs of beans and bucket of salsa cold holding above 41F after cooling overnight. CDI, items discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed yuca and fried chicken cold holding above 41F. Observed containers overfilled and bottom half of foods cold holding below 41F. CDI, top half of containers discarded. EHS advised PIC not to overfill containers.

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 beans and salsa cooling in packed containers with no monitoring and active stirring. CDI, items discarded by PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covers on employees. Need head covers.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with sticker on surface stored as clean. Need cleaning.

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

4-501.11 Maintain equipment in good repair. Observed ice build up behind fans at walk in cooler. Need repaired/defrost.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on dumpster. Need repaired/replaced.

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

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several items at large prep cooler cold holding above 41F. Observed internal temperature of 43F-44F of unit. PIC states proteins were prepared while still frozen and were not checked for temperature before placing in unit. PIC confirms that facility has had problems with equipment and plans are in place to purchase a new unit. PIC states unit is restocked every 3-4 hours. EHS advised PIC to place items at unit on time (TPHC) until unit is repaired/replaced. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 2 bus tubs of frozen foods stored on floor at walk in freezer. CDI, items relocated.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors at walk in coolers. Need cleaning.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at corner hand wash sink. CDI, paper towels provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle trash then proceed to de-bone chicken without discarding gloves and washing hands. CDI, chicken discarded. Employee washed hands and donned new gloves.

Repeat: 4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temperature at 155F. CDI, technician arrived during inspection. Observed temperature at 169F by end of inspection.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items cold holding above 41F (see temp chart). Observed internal temperature of unit at 44F. Employee states proteins are stored at WIC overnight before filling unit. CDI, technician arrived during inspection to repair unit. Observed internal temperature at 33F by end of inspection. PIC states facility has ordered new replacement unit.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer solution whiting out test strip. Employee states bottle is filled with undiluted bleach. Employee states sanitizer i used for cleaning non-food contact surfaces. CDI, solution diluted.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw pork thawing in dry storage area at ambient temperature. CDI, item relocated to walk in cooler.

4-501.11 Maintain equipment in good repair. Observed excessive ice build up in and outside of fans at walk in cooler. Need thawing/cleaned. Technician arrived to clean ice build up.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC at beginning of inspection. PIC from another facility arrived half way through inspection. EHS explained that a PIC shall be present during all hours of operation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal container and wiping cloth in hand sink between prep unit and grill. CDI, items removed.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed sanitizing temperature at 138F. Employee states he has let technician know in the past about the equipment not working but technician states equipment was in working order. Technician arrived during inspection. Equipment reached 163F. Equipment repaired facility to stay open.

Repeat: 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 3 large bus tubs of refried beans and 2 large containers of lettuce and onions cold holding above 41F after cooling overnight. PIC states foods were prepared yesterday evening and suspects that correct cooling procedures were not followed. CDI, items discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzarella, curtido, shrimp, tilapia, pico, lettuce, chicken, and beef cold holding above 41F. Observed only top half of mozzarella and curtido above 41F at prep unit I. Observed all foods at prep unit II cold holding above 41F. Employee states mozzarella and proteins were left in unit overnight. Employee states temperature of foods were at 43F when facility opened. CDI, all items at prep unit II discarded by PIC. Top half of curtido and mozzarella at prep unit I placed in walk in to cool. Employee made call to service tech for repair. Technician arrived during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce and onions cooling in large covered packed containers. Employees states facility uses ice wands and ice to cool foods. Employee states closing shift in facility may have left containers in walk in without monitoring cooling rate and temperature. CDI, items discarded by PIC. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep unit not cold holding foods below 41F. CDI, all items discarded. Technician arrived during inspection. Verification required.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open and no top covers at dumspter.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stack of plates splashed with food residue on the side stored as clean. PIC states plates were clean when stored this morning and someone came by and splashed food on them during inspection. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, pico, and fried chicken holding above 41F. PIC states foods were this morning at 9AM. PIC states foods are placed in ice baths and placed in walk in cooler. CDI, items moved to walk in to cool. Items reached 41F by end of inspection.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed large container of popupas with prep date of 06/11 at walk in cooler. CDI, item discarded by PIC.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented with black residue stored on shelve for retail use. CDI, item discarded by PIC.

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 utensils stored in water at 84F. CDI, water reheated to 135F.

4-502.11(A) Maintain utensils in good repair. Observed utensils with warped/melted handles in use. CDI, items discarded by PIC.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at hand wash sink in kitchen. Need repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors throughout kitchen Need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal containers with date stickers stored as clean. CDI, containers removed for Wash/Rinse/Sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated raw shrimp, cooked shrimp, and marinated tilapia cold holding above 41F. PIC states raw shrimp and tilapia prepared at 7AM before placing in cold drawer and shrimp cooked at 7AM. PIC states foods were placed in cooler drawer after prep. CDI, cooked shrimp moved to walk-in to cool. Items reached 41F by end of inspection.

Repeat: 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cabbage salad at prep top, ham, salsa, with no date mark. Observed popupas with date mark of 3-1, cabbage salad with date mark of 2-26, and chicken stew with no date mark. PIC states popupas, chicken stew, and cabbage salad were cooked and prepared the previous day and had the wrong date mark. CDI, items date mark added and corrected.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling at inadequate rate in covered containers that are filled to the top. PIC states lettuce was cut that morning at 7. CDI, portions reduced and lettuce placed in freezer to cool.

Repeat: 3-501.13 Use approved thawing methods. Observed beef thawing on counter at ambient temperature. CDI, beef placed in walk in to thaw.

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 several plastic containers with no handle being used to scoop out salsa at walk in cooler and beans at dry goods container. CDI, items removed.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged gaskets on cooler drawers. Need replaced.

4-602.13 Nonfood Contact Surfaces - C Observed build on gaskets in drawer coolers. Need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles at corner hand wash sink near grille line. Need repair.

Repeat: 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 onions cooked at 9 AM with temperature of 51F at 4 PM. Item did not cool within time parameters. CDI, item discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of chlorine and water mix and windex not labeled. CDI, items labeled by PIC.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked onions cooling in covered deep container and beef tightly packed in container. Observed chicken salsa cooling at ambient temperature in deep buckets. EHS explained to PIC that correct methods are used when cooling foods, including using shallow pans and active stirring during cooling process. EHS also explained that foods cooling at ambient temperature need to be moved to walk in cooler when 135F is reached.

3-501.13 Use approved thawing methods. Observed prepared frozen meat cooling at ambient temperature under prep table near meat prep sink. Temperature of beef at 31F. CDI, item moved to drawer cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of sour cream and various sauces with no label in reach in cooler. CDI, items labeled.

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 plantain stored in boiler room on floor. CDI, items relocated to shelves in dry storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed refried beans cooling from yesterday at 45F. CDI: Product voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed small pan of cheese dip below 135F. CDI: Product was rapidly reheated to over 165F. All other items were at or above 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top unit holding items above 41F. CDI: Items were voluntarily discarded. Observed all items in walk in cooler holding at 42F. CDI: Refrigeration person arrived on site within 30 min and turned down cooler. Products were at 39F late yesterday evening, per temperature recording. REPEAT VIOLATION

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 some prepared foods with no date mark in prep top units. CDI: Items were properly date marked. All items had date marks in the walk in cooler. 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 salsa and vegetables with dates more than 7 days ago in the walk in. Items were frozen and then thawed out yesterday. CDI: Employee marked food with the pull from freezer date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling in deep, covered, plastic container from last night. Observed cabbage mix cooling in deep, covered, plastic container. CDI: PIC and EHS discussed proper cooling methods. Ensure products are cooled according to proper cooling methods, including in shallow, uncovered containers or with the addition of ice.

3-501.13 Use approved thawing methods. Observed meats thawed above 41F. CDI: Meats rapidly cooled. EHS discussed with PIC that it would be best to thaw it in the cooler the day before instead of quick thawing so that the product does not go above 41F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some ants at the bar. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed some flies in the kitchen. Back door does not have a fly fan and PIC stated that they had the door open for a delivery earlier. If the door Is to be held open, add a fly fan.

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 baseboard tile pulling away from the wall just outside of walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored on work surfaces uncovered. CDI-Discard by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed pork , beef and chorizo stored in line prep cooler > 41F. CDI- placed in walk-in and cooled to 41F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sanitizer bucket solution 0ppm.

4-501.11 Maintain equipment in good repair. observed line prep cooler out of service. repair