JUANITAS BAKERY & GRILL

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC two containers of cooked modongo (cow tripe) from yesterday above 41F. CDI - PIC voluntarily discarded both containers. See temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed several plastic food containers warped from heat damaged stored clean under prep shelf. CDI - PIC voluntarily discarded containers. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed plastic containers not intended from washing, rinsing, and sanitizing. CDI - PIC discarded several plastic containers.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored directly over two containers of cooked shredded pork in WIC. CDI - PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in RIF raw marinated chicken stored directly over cook plantains and vegetables. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed on laminated paper menu, eggs without asterisks to footnote that eggs are served undercooked. 10VR REQUIRED.

REPEAT 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 several secondary squeeze bottles without any form of identification stored in RIC located behind the bar. CDI - PIC labeled bottles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in RIF prepared raw chicken stored above cooked chicken, raw shrimp, cooked beef, and boxes of pastries. CDI -PIC corrected storage order in RIF. 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 cooked pork 92F and chicken stew at 89F. PIC stated foods were cooked around 11:00AM. EHS noted the time was 12:30PM PIC decided to reheat food above 165F and cool food back down properly. EHS observed chicken and pork stew were reheated above 165F and proper cooling method was applied. Uncovered shallow pans and places towards the rear of the WIC on the top shelf. 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 .

3-501.15 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 covered and stacked pans of cooked chicken and pork stew not cooling properly. EHS educated PIC on cooling method and used educational poster for further compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two secondary squeeze bottles of non-tcs sauces without any form of identification. CDI - PIC labeled items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored on prep top units throughout kitchen. CDI - PIC placed wiping cloths in sanitizer bucket. Quaternary sanitizer was observed at 200PPM.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a several metal pans stored clean on lower shelf of prep table. CDI - PIC moved items to 3-comp-sink.

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 two containers of cooked chicken and beef in reach in freezer without any form of date marking. CDI - PIC was allowed to date mark cooked foods from 01/01/25. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small insect crawling on wall near 3-comp-sink area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without any form of hair covering preparing food.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed metal scoops with handles submerged inside dry ingredients for example white four, sugar, and salt. CDI - PIC removed metal scoops from containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacked food containers under prep table. CDI - PIC moved items to 3-comp-sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a green and brown cutting board with deep groves and score marks. CDI - PIC voluntarily discarded cutting boards.

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 a few clear food containers with stickers and sticker residue. CDI - PIC moved containers to 3-comp-sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and shredded lettuce in plastic containers cold holding in prep top unit from this morning. CDI - PIC voluntarily discarded food. 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 several stored clear food containers wet stacked on dry shelf. CDI - PIC moved containers to 3-comp-sink to be W/R/S and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed three broke and flaking rubber lid handles stored clean. CDI - PIC voluntarily discarded three lids.

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. Observd black bin pooling water with food debris storing clean cooking lids and other equipment. CDI - PIC places items in 3-comp-sink to be W/R/S.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizer in 3-comp-sink measuring below 50PPM. CDI - PIC correct concentration of sanitizer which resulted in 150PPM sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with deep scratch and score marks. CDI - PIC discarded items. 4-501.11 Maintain equipment in good repair. Observed not-use broken RIC near register, establishment was using it for beverages only. Establishments currently has adequate refrigeration.

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 built up food debris on low boy door gaskets of prep unit.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy grease build up on hood filters. CDI - PIC stated company should be coming this month to clean

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 rice cooked today in WIC with wrong date mark. CDI PIC corrected date mark For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed facility using sponges to clean dishes.

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 ground beef above pork in WIC. CDI PIC put ground beef in a pan on same shelf as pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a open gallon of milk not date marked. PIC stated it was opened on Monday. CDI PIC put date on milk. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with a bracelet on her arm. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed 2 employees turn the faucet off with their clean hands. CDI Employees rehashed their hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed portioned raw marinated beef above RTE food in reach in freezer. CDI PIC put beef in a container and moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open container of milk not dated. PIC stated that it was opened yesterday. CDI PIC put date in cap of milk container. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 cooks with watches and stone rings on. CDI employees removed watches and rings.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket with 50 ppm quart. CDI PIC adjusted sanitizer bucket to 150ppm quart.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked stewed beef in WIC at 46F that was cooked between 6-7 am today. EHS educated PIC on cooling parameters for hot TCS foods. CDI PIC voluntarily discarded food. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked rice in reach in dated 3/6/23 and cooked stewed beef in WIC dated 6/10/23. CDI PIC voluntarily discarded rice and stewed beef. 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 .

. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Per conversation with employee eggs can be cooked to order. Observed no consumer advisory on menu. This was noted in general comments on last inspection. VR needed 3-27-23 * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans cooling in WIC at 136F in a large covered pan. Observed stewed beef cooling in a metal pan covered at 46F. CDI PIC separated beans into 2 smaller pans and voluntarily discarded the stewed beef. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in reach in above customer food. CDI PIC removed employee food from reach in.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC not knowledgeable about when restricted/excluded employees can return to work. EHS educated PIC on proper requirement, 24 hours symptom free. EHS encourages PIC to go over employee health policy frequently with all food staff.

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 vomit/diarrhea written procedure within facility. EHS emailed PIC guidance vomit/diarrhea procedure.

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 1 container of lettuce cold holding at 45F in prep top cooler. CDI, lettuce placed in walk in cooler to immediately cool.

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 grease trap floor cover loose at entrance into kitchen.

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 stewed chicken below 135F sitting in the hotwell. CDI-PIC said they put it there 30mins ago (when they opened). They reheated chicken to 170F for reheat.

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 1 container of beef broth with no label. CDI-PIC said it was made Saturday, all other food items were DM. They date-marked food. Only one item, no points taken.

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 vomit kit/plan/poster on site. CDI-EHS emailed info over and will verify with PIC they have printed it out. If it is not on site at next inspection points will be taken

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee touch phone with gloves, they were looking at doordash, then go to prep food. CDI-EHS intervened and they stopped and washed hands. EHS explained to PIC that they only have 1 food employee in the back and they must find a way that they are not touching the phone. PIC gave doordash over to server and they will relay the messages.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with brown build-up at the top. CDI-PIC cleaned while EHS was on site.

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 rice in plastic containers, with lids, made from 5/27-5/28. PIC explained they are supposed to be cooling food in the WIC. Rice was 44-54F and PIC said they have not used it today. CDI-PIC voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 beef broth that is used for chicurrons, PIC explained with a DM from 5/7. CDI-EHS explained once anything is cooked it now has a 7 day DM, PIC voluntarily discarded. 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 rice in plastic containers, with lids, made from 5/27-5/28. PIC explained they are supposed to be cooling food in the WIC. Rice was 44-54F and PIC said they have not used it today. CDI-PIC voluntarily discarded. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed 4 different salsa containers with no DM, chicken broth in the WIC no DM. CDI-PIC DM.

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 cooked bananas with time stamp at 11am-3PM, they were not cooked then because EHS was on site at 11am. They explained they cooked them at 10:30, -CDI-EHS explained the time must begin when food is taken off of temp control, so they marked time at 10:30am.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed soap with no label. CDI-PIC labeled. 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. During conversation with PIC they explained they cool their roast on the counter until it reachs 70F.. They do not cut it. They explained it may be 6hrs or longer on the counter. EHS observed three different items (chicken soup, beef stew, cut tomatoes) cooling in the stand up with lids still on. CDI-PIC opened lids for the items made today and they voluntarily discarded the roast due to possible temp abuse.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed frozen fish being thawed, unopened in the prep sink without flowing water. CDI-EHS showed the proper way, cut the vacuum seal open, thaw under cold flowing water. They agreed they will do it this way from now on.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados over RTE sauces. CDI-PIC moved avocadoes to the produce shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chirozo and bacon stored in the same container as packaged ham and cheese. CDI-EHS explained how to tell if it's raw and they moved the raw to a separate container. REPEAT. Only half points taken today because there was improvement with storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obsevred cooked bananas and bean soup on top of the HH-well, in plastic containers, both at 92F. PIC said they made them around 11:20am and they set them thre for around 2hrs and then move them to the WIC. CDI-EHS explained they cannot sit out of temp that long without TPHC, EHS sent TPHC procedures and they filled them out together. They added time stamps.

7-201.11 Store toxic materials to avoid contamination. -P Observed bug spray, bleach and other chemicals stored above liquor in the liquor closet. CDI-PIC moved chemicals to the bottom shelf to prevent contamination.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw beef. CDI-PIC moved chicken to the bottom shelf 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon and sausage over RTE cakes. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (celery, cilantro) over RTE drinks and food. REPEAT. VR REQUIRED 8/1/2021.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at the front, at 50PPM. PIC said they use a home approved cleaner for countertops. CDI-PIC changed sanitizer in the bottle and EHS explained they have to change it out everyday and test it, and they are to use this on the countertops. 7-201.11 Store toxic materials to avoid contamination. -P Observed bleach, and 3 containers of soap stored over RTE drinks. CDI-PIC moved chemicals.

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 a large plastic container of beans at 57F, PIC said this was cooked and made at 9am and placed in the stand up. PIC knew to move it to the WIC for proper cooling. Observed 4-5 items of cooked food cooling with lids on. CDI-PIC removed lids to allow for proper air flow. REPEAT VR REQUIRED 8/1/2021

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- REPEAT- Observed unwashed produce stored above RTE foods. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: Point deduction remained the same since all raw to RTE storage order was correct. If the violation occurs again during the next inspection full point deduction will occur.

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- REPEAT- Observed ribs at 44F in the low boy cooler. PIC stated item was cooked and placed in the cooler overnight without being brought back out but for only 20 mins and the item was never temperature monitored.

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 chicken, pork, steak, and tripa soup dated for 4/10. Also observed tripa soup dated for 3/28. CDI- PIC voluntarily discarded the tripa soup. PIC was able to properly date all other items for 4/9.

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- REPEAT- Observed ribs cooling over night not reach 41F. Also observed chicken, rice, pork, steak, and tripa soup covered and placed in the reach in cooler to properly cool. CDI- PIC voluntarily discarded the ribs. PIC moved all other items to the WIC uncovered to quickly cool.

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 handle to utensils stored in beans and ice.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed no drain plug for the dumpster outside.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items mixed in with retail food and dry goods.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and fish over ready to eat rice in reach in. CDI - PIC rearranged 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 rice cooked yesterday and cooled overnight in reach in unit at 45 F. CDI - Rice was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken holding at 115 F. CDI - Chicken was reheated to 165 F.

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 that had been cooling over night in large tightly packed plastic container that had the lid on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F. Tall reach-in cooler needs to be repaired. REPEAT. -3pts-

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 container of rice soup missing a label. Corrected during the inspection (CDI) - Date label was added. Product was prepared yesterday. REPEAT. -1.5pts-

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 chicken, tightly wrapped in plastic, placed in tall walk-in cooler to cool. CDI - Item was relocated to freezer to cool. -0pts-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed no thermometer in tall reach-in cooler. External thermometer was reading around 50F. -0pts-

4-501.11 Maintain equipment in good repair. - Observed tall reach-in cooler not able to hold items at 41F or below. Needs to be repaired. -0pts-

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Observed no one in the facility with knowledge of employee health policy. CDI. Gave one to the PIC. 2-103.11 (M) Person in Charge-Duties - PF . REPEAT. Observed PIC had insufficient knowledge for handling sick employee procedures. CDI- coaching.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed soup, pork, beef in one of the RI and WI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cheese in RI with no date mark on it. CDI. PIC date marked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored directly on top of flour container in the kitchen. CDI. PIC removed.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed PIC fail to ensure proper hand hygiene, cooling procedures and date marking of TCS applicable foods. CDI- coaching with SS instructor Mira present

2-103.11 (M) Person in Charge-Duties - PF Observed PIC had insufficient knowledge for handling sick employee procedures. CDI- coaching

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage open on prep table. CDI- removed ;coached

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 food employee leave kitchen through back door, re-enter and not wash hands. Observed food employee changing tasks without washing hands. CDI- gloves removed; hands washed new gloves donned

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee leave kitchen through back door wearing gloves, re-enter and not change gloves or wash hands as well as handle soiled wiping cloth. CDI- gloves removed; hands washed new gloves donned 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins stored over ready to eat foods under side of prep unit. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer has never been used. CDI- to be cleaned and stored out of kitchen

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked beans cooling in covered pot on stove. see temp chart CDI- reheated and cooled properly

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS foods not date marked from yesterday. 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 cooling in covered pot on stove at 87F. CDI- cooling procedure changed to open pan in walk in cooler

3-501.13 Use approved thawing methods. Observed thawing of cooked foods on turned off stove.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin diameter probe. VR

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabeled oils.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observe wet wiping cloths stored on cutting board

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 some soiled in use utensils stored on lid tops.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open to go containers stored right side up; not inverted