TORTILLERIA ELIZABETH EASTWAY

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. Raw chicken observed on shelf above raw pork in walk-in cooler. CDI - PIC moved raw pork to other shelf so it wasn't below raw chicken. 0 pts. 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 Mashed potatoes (118F), chicken tenders (125-131F), and macaroni (100F) were below 135F in hot holding. CDI - Chicken tenders reheated to above 165F in fryer. PIC sent TPHC procedure template and filled out during inspection to use TPHC for mashed potatoes and macaroni because establishment doesn't have proper equipment to reheat these without burning them. Establishment must use TPHC if held below 135F, keep them below 41F, or establishment needs to buy a microwave or other suitable equipment that can reheat the mashed potatoes and macaroni to above 165F within 2 hours before putting in steam table. 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 Cut cabbage measured 66F in display cooler. Also, queso fresco and queso Oaxaca measured 45-46F in display cooler and had date label that stated it was prepared 1 hour ago. Use walk-in cooler to cool TCS foods to 41F after preparation. CDI - PIC moved items 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED NO EMPLOYEE HEALTH POLICY in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC not able to produce written procedures for responding to vomit and diarrheal events. CDI EHS provided copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 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 items in the WI from yesterday without dates. CDI. PIC dated. 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 without cover during inspection.

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 hair cover.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed empanadas press stored as clean with food debris. CDI PIC moved to dish room. 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 queso cheese in front display case above 41F. PIC stated that it was cut and put in the case about 1.5 hrs ago. CDI PIC put queso in freezer and cooled down to 41F 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed machine oil stored with nonstick spray to tortilla machine. Observed stainless steel cleaner stored with to go trays. CDI PIC moved toxic chemicals.

4-502.13 Single-use and single-service articles cannot be reused. Observed 5 single service aluminum pans washed and stored to dry. CDI PIC voluntarily discarded pans

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed WIC gasket badly torn. Also observed strainer with torn wires and 1 pot with ruff interior. CDI PIC voluntarily discarded. Strainer and pot. 4-501.11 Maintain equipment in good repair. Observed glass door to steam table duck taped together.

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 gasket of reach in feeezer and produce WIC with large amount of buildup. Observed floor of WIC with large amount of dripped juice from raw meats.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys and other items stored on meat cutter. Items moved. Observed bandaids stored in cabinet with seasoning. CDI PIC moved bandaids.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC not able to produce written procedures for responding to vomit and diarrheal events. CDI EHS provided copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher in hand sink. CDI Item moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one hand sink. CDI PIC replaced.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bucket of beans with no lid/cover.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items: Pico, salsa Roma, encurtido, and nasal holding above 41F. RIC holding ambient at 41F. CDI PIC lowered temperature and voluntarily discarded items. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers that were still wet stacked on top or “wet nesting” . Allow to air dry.

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 fish stored below raw communited beef. CDI PIC moved above communited beef. 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 pork hot holding below 135F. CDI Heat was removed from product 1/2 prior. Heat placed back on product and item reheated to 165F For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 rice and soft cheese with no date mark made day prior. CDI PIC date marked. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Multiple items being held on time with no written procedures. CDI PIC stated that procedures were taped on wall. Rewrote TPHC. Will be holding many items hot hold but some items on hotline on TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medication on shelf in prep area. CDI PIC took item out of prep area.

5-205.15 Maintain a plumbing system in good repair. Observed filter in drain causing back up. CDI PIC cleaned out drain, cleaned floor, and stated they would continue to ensure drain is clear.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed items placed in both hand sinks not for handwashing. CDI PIC moved all items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed caulk stored next to dry storage food items. CDI PIC moved item to another shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers that were still wet stacked on top or “wet nesting” . Allow to air dry.

4-501.11 Maintain equipment in good repair. Observed gasket on meat walk in with small tear. Have gasket replaced. REPEAT VIOLATION improvement made as new shelves have been installed in main walk in and new shelves for the meat walk in cooler.

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 cardboard lining shelves of drink/salsa cooler. Remove cardboard. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Shared dumpster. Observed open doors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys and other items stored on meat cutter. Items moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over deli ham, deli turkey, and fully cooked sausages. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw pork in walk in. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee prepare sanitizer in the 3-comp sink for dish washing at below 50ppm chlorine. CDI: EHS showed employee how to properly prepare sanitizer and test its concentration. Points not deducted due to active warewashing not occurring. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed potato salad cooling at a rate of 0F/min. CDI: Potato salad was spread into a thin layer and left uncovered. 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no times written on items in the hot case. CDI: Times written.

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 potato salad cooling in walk in cooler in a deep, covered container. CDI: Potato salad was flattened out and left uncovered to properly 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 .

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler and at the 3-comp sink are beginning to rust. Observed gasket on meat walk in with small tear. Have gasket replaced. REPEAT VIOLATION improvement made as new shelves have been installed in main walk in and new shelves for the meat walk in have been purchased and are in the facility, however are not yet installed. All utensils in compliance today.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on site during inspection for testing sanitizer. CDI: PIC purchased test strips during inspection.

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 some food debris on shelving of meat walk in cooler. Observed cardboard lining shelves of drink/salsa cooler. Remove cardboard. REPEAT VIOLATION

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Establishment has permanently blocked off restrooms so they are only available for employees. Establishment has a restaurant permit, so restrooms must be available for customers. During inspection, EHS observed customers eating at tables within the facility. REPEAT VIOLATION PIC stated that she contacted the city who stated that as long as seating was not provided, then they had no problem with not offering restrooms. Per discussion with EHS Sup, Tables and Seats shall be removed if no restrooms will be provided. Failure to remove tables and chairs will result in point deduction on future inspections.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Through discussion with PIC, when 4 hour hold time is up on carne frita, the meat is re-purposed for pupusas. CDI: EHS and PIC discussed that the product must be sold or discarded when the 4 hour hold time is up. REPEAT VIOLATION

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of yellow liquid at the 3-comp sink. CDI: PIC identified product as bleach. Bottle labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw pork stomach stored directly on shelving in reach in freezer. CDI: meat was volutnarily discarded. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler and at the 3-comp sink are beginning to rust. Observed gasket on meat walk in with small tear. Have gasket replaced. REPEAT VIOLATION improvement made as new shelves have been purchased and are in the facility, however are not yet installed. 4-502.11(A) Maintain utensils in good repair. Observed plastic coating on a pair of tongs is cracked and no longer smooth and easily cleanable. CDI: Tongs were removed from use and employee took off the plastic coating.

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 some food debris on door of meat walk in cooler.

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Establishment has permanently blocked off restrooms so they are only available for employees. Establishment has a restaurant permit, so restrooms must be available for customers. REPEAT VIOLATION PIC stated that she contacted the city who stated that as long as seating was not provided, then they had no problem with not offering restrooms. Per discussion with EHS Sup, Tables and Seats shall be removed if no restrooms will be provided. Failure to remove tables and chairs will result in point deduction on future inspections.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed TCS sauces in the display case date marked for today when they were cooked yesterday. CDI: Products properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Through discussion with PIC, when 4 hour hold time is up on in-house made chicharrones, the meat is re-purposed for pupusas. CDI: EHS and PIC discussed that the product must be sold or discarded when the 4 hour hold time is up.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed no lids for beans stored in hallway. CDI: Containers covered with foil. PIC stated she will order new lids. Observed raw cut meat stored directly on shelving in reach in freezer. CDI: meat was bagged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT VIOLATION CDI: Pans separated for air drying.

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are beginning to rust. REPEAT VIOLATION

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Establishment has permanently blocked off restrooms so they are only available for employees. Establishment has a restaurant permit, so restrooms must be available for customers. REPEAT VIOLATION PIC stated that she contacted the city who stated that as long as seating was not provided, then they had no problem with not offering restrooms. EHS will consult with Supervisor to get clarification on if permit type needs to change and will follow up with PIC.

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 PIC was unaware of vomit/diarrhea clean up policy at establishment. CDI - PIC e-mailed sample policy to use. 0 pts.

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 beverage observed on prep table while employee was preparing food on table. Store employee drinks in a separate location where they can’t potentially contaminate food, clean utensils, or single-use/single-service articles. 0 pts.

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 1 small bag of raw chorizo stored on shelf above vegetables in walk-in cooler. CDI - Raw chorizo moved to bottom shelf. 0 pts.

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 . Beef stew measured 90F after cooling for 1.5 hours. CDI - Beef stew reheated to above 165F and re-started the cooling process. Recommend establishment acquire more shallow pans or ice wands to facilitate cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Grilled chicken measured 100-115F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Chicken reheated to above 165F. Kept at half credit due to no increase in severity from last inspection. 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 . Beef stew cooled for first 1.5 hours on prep table. Use walk-in cooler to rapidly cool TCS foods. Recommend establishment acquire more shallow pans or ice wands so soups can be cooled properly. 0 pts.

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

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are beginning to rust. 0 pts.

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Establishment has permanently blocked off restrooms so they are only available for employees. Establishment has a restaurant permit, so restrooms must be available for customers. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed utensils stored at hand sink near 3 compartment sink. CDI, items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in tortilla room. CDI, paper towels provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed macaroni, ground beef, and oxtail hot holding below 135F. CDI, items reheated to 165F.

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 cabbage salad and pork ribs cold holding above 41F. Observed date mark of 8/21 on pork. Employee states cabbage salad was made today at 12:30. CDI, pork discarded and cabbage moved to walk in to cool.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 mark on salsa verde, salsa roja, cabbage salad, cooked pork, nopales, Pico, hot dogs, and sliced ham. Employee states salsa’s and Pico were made yesterday, packs of hot dogs and ham opened today, pork was cooked on Sunday, nopales were cooked on Monday, and cabbage salad was made today. CDI, pork discarded by PIC, all other items date marked. EHS educated PIC on date marking.

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 in back kitchen area, under prep tables, and inside WIC’s. CDI, floors cleaned during inspection.

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.

3-302.11(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 shell eggs stored over salsa for Beef at walk in cooler. Observed cooked chicken tacos stored under raw shrimp. CDI, storage order corrected. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed frozen raw chicken stored over raw beef at Walk in cooler and reach in freezer. CDI, storage ordered corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 state mark on queso fresco and hot dogs. PIC states queso was prepared this morning at 9 and packet of hot dogs were open this morning. CDI, items date marked. No escalation in. Points due to significant improvement in date marking.

Repeat: 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for macaroni and stew. Observed time mark of 9AM. CDI, TPHC document provided and filled out onsite.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored on floor. Need to be stored at least 6 inches above floor.

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

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. PIC states facility never received documents. Observed email with summary of changes document sent along with dates for industry training from state on Oct 4th. CDI, EHS educated PIC. No escalation in points due to no attachments of written procedures sent to PIC email from EHS.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near tortilla room. CDI, paper towels provided.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knives stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date mark on salsa’s and curtido at reach in cooler. PIC states salsa’s and curtido were prepared over the weekend. CDI, items date marked.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for TPHC at facility. CDI, EHS emailed TPHC form after inspection. Repeat: 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for foods on TPHC. CDI, items discarded by PIC.

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.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomiting or diarrhea. CDI, EHS advised PIC on written procedures and items to be included.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at women’s restroom. CDI, towels provided.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over RTE foods at walk in cooler. CDI, item relocated.

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

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no beginning and end times for foods at hot bar. CDI, time mark added.

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

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw fish. CDI - Fish relocated. REPEAT. *Kept at half points due to major improvement of raw product 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 white rice cooling in walk in cooler; no change displayed in about an hour. PIC stated it was placed in cooler around 7:30 am, rice has reached 44F in 3 hours. CDI - Split into shallow pans and stirred to achieve more efficient cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef ribs holding at 110F on make line. PIC stated they were held for temperature. CDI - Added to TPHC list.

7-201.11 Store toxic materials to avoid contamination. -P Observed open bucket of soap/cleaning mix on prep table with potatoes being prepped. CDI - Container relocated.

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 white rice cooling densely packed in aluminum container with aluminum foil covering product. CDI - Split into shallow pans, covers removed, and stirred to cooling more efficiently.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of dry goods in need of labels.

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

2-101.11 PIC shall be present during all hours of operation. -PF 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not on site during majority of inspection, employees left in charge without food protection certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottle of Crisco spray inside handsink upon entering facility. CDI - EHS removed from handsink to wash hands.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken over raw fish, raw beef over raw pork, and raw beef over raw fish in walk in cooler. CDI - Employee began reorganizing. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all items held on time without time stamps. Observed facility with written procedure for items held on time. Observed items held on time past 4 hours; PIC stated certain items had been held since 10 am. CDI - All times marked for items within 4 hour hold item. Items over 4 hours discarded. EHS provided time document for facility to have written procedure, EHS completed with PIC on site.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle without label, employee identified it as bleach. CDI - Bottle labeled.

3-305.14 Food Preparation - C Observed potatoes for prep held directly on floor.

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 off faucet with bare hands. CDI - Hands were re-washed properly. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee fixing plumbing underneath handsink and go to work with food. CDI - EHS corrected employee and hands were re-washed. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish stored below raw chicken in walk in cooler. CDI - PIC relocated fish to correct storage order.

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 red beans cooling in walk in cooler; beans not meeting cooling parameters with no change in temperature in 40 minutes. CDI - Foil was taken off container and cold air allowed to cool beans down rapidly. *Points not escalated due to improvement in over cool procedures; observed products all cooling in walk in coolers vs. room temperature cooling*

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility has no obtained written procedure for items held on time; items held on TPHC located at the hot bar for service. EHS emailed TPHC template to PIC and will return within 10 days to ensure written procedure is completed.

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 red beans and rice cooling in walk in cooler with aluminum foil tightly wrapped around container. CDI - Foil removed for product to cool rapidly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies in tortilla machine area.

5-205.15 Maintain a plumbing system in good repair. Observed hot water faucet knob at front hand not connecting; PIC was able to get faucet to work. Observed pipe dislocating from back handsink; PIC was able to repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s items co-mingled with customer food on dry goods shelf.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present at time of inspection. Arrived approx 45 minutes into inspection. CDI through instruction

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed insufficient knowledge of employee health. VR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on food contact/prep surfaces on with food. CDI- removed

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 multiple food employees changing tasks with no glove change or hand wash

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed and cut plant food with unwashed plant food. CDI- removed 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs over ready to eat foods in one cooler and raw beef over ready to eat chicharonnes on another cooler. CDI- re-organized

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 rice cooling on prep table at 115F and 1pm and at 113F at 130 pm. Asked PIC for cooling procedure. PIC stated product is fuuly cooled before placing in walk in cooler or the food spoils. Cooling explained. CDI- Rice placed in walk in cooler. VR

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS foods hot holding below 135F(see temp chart) Placed on Temporary TPHC template re-sent VR for template for time and or proper hot holding

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 none of the packaged foods in front display case to be date marked. PIC stated made today VR Observed cooked chicken quarters and pulled from yesterday not date marked in walk in cooler. CDI- date marked

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 rice cooling at room temperature(73F) and PIC state that it is cooled there fully then placed in walk in cooler. CDI- cooling explained procedure changed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of ss to go containers stored on the floor.