ELY TAQUERIA

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer compartment of 3 compartment sink full of utensils and equipment being sanitized in which quat sanitizer measured 0ppm. EHS tested sanitizer dispenser which measured 0ppm concentration level of quat sanitizer. PIC drained sanitizer compartment and filled with chlorine sanitizer which measured 100ppm. VERIFICATION REQUIRED 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one metal container with build up being stored as clean. CDI: PIC returned container to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a tray of pork being stored at 96F on top of counter at steam table. CDI: PIC reheated pork in fryer to 185F as it had been on counter for approximately 1 hour before returning to hot hold inside steam table.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two cans of RAID insect spray approved for household use only being stored in dry storage room. CDI: PIC removed cans of RAID from facility.

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: 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 . Observed a container of ribs tightly covered with plastic wrap, a large metal container of beef soup tightly wrapped in plastic and a deep container of rice tightly covered in plastic all cooling on shelf in walk in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed plastic wrap from all items, divided beef soup into two shallow metal pans and placed rice in a large shallow pan where it could be spread out to ensure rapid cooling. REPEAT.

4-501.11 Maintain equipment in good repair. Observed missing handle on glass door reach in cooler behind service counter. Replace missing handle.

6-202.14 Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self closing door. Observed men’s bathroom without self closure device attached to door. Complete installation. REPEAT. Points not taken due to improvement since previous inspection. Women’s room now has self closure device attached.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hand bag and clothing being stored on top of bags of rice on dry food storage shelf. CDI: PIC removed items.

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 one (1) pan of pastor in prep unit dated for previous date of service (6/11/26) at a temperature of 64F covered by lid and plastic wrap. Per conversation with PIC, pastor had not been moved or out of the cold holding since being prepared the previous evening. PIC stated that food may have failed to cool due to placement within a smaller unit with covers on in a deeper pan. CDI - PIC voluntarily disposed of improperly cooled 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 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 one (1) portion of food cooked prepared in the previous day (pastor) stored such that it failed to effectively cool to 41F. CDI - PIC and EHS discussed proper cooling methods: the use of shallower pans, storage within the WIC or freezer units to assist in cooling, active stirring and storage with ventilation and non tight fitting covers. All other TCS foods observed cooling on day of inspection were cooling at proper rates. EHS provided cooling charts in English and Spanish. 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. Observed one (1) cut avocados and three (3) uncut avocados with labels on skin surface in prep top. PIC stated that avocados would be removed and rehashed thoroughly, with stickers and debris removed. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single use articles (fry boxes) with exposed food contacts. All other single service articles were properly stored. CDI - EHS inverted containers to prevent potential contamination.

6-202.14 Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self closing door. Observed both bathrooms without self closures. Install as needed.

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 one (1) frozen bag of fruit held in reach in freezer above sealed raw animal foods held for resale. PIC stated frozen fruit was for employee consumption. CDI - PIC rotated fruit to separate storage to prevent potential contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken mole, Pork in green sauce, Baked chicken, and bbq beef below 135 F for an hour. Items moved to grill to reach 165F. 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 .

3-302.15 Wash fruits and vegetables prior to use. Cut avocados with labels in prep top. Avocados to be rewashed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beans and pork less than 135F for approximately 1 hour. Moved to stove to reach 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. One squeeze bottle of oil lacked label. Label added no points deducted.

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 homemade cilantro sifter with porous wood along edges. Ensure wood is sealed so that it is smooth and easily cleanable. Observed unsealed wooden planks at WIC shelves. Remove planks from shelving and/or replace with material that is smooth and easily cleanable. Repeat.

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 one (1) box of thawing chicken in rear area standing cooler stored above bagged pork. Food employee and PIC explained that storage order was being adjusted during date marking and preparation (cutting and repackaging food at standing table saw.) CDI - Food employee adjusted storage order; EHS provided reach in storage order chart in Spanish 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 Observed two (2) portions of TCS food (bin of cooked chilies and onions, bin of cooked chorizo) in prep unit underside above 41F. Per conversation with PIC, these items were removed from cold holding during lunch period and were placed back into unit to cool correctively. CDI - EHS observed proper corrective cooling during inspection; EHS provided TPHC document to be used at establishment discretion. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front doors of establishment propped open during business hours. Per conversation with PIC, doors were propped open due to heat. Observed no insect entry or activity at time of inspection. Utilize screens, mesh doors, or fly fans to prevent insect entry at open doors.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two (2) bins of in use wiping cloths at concentrations of approximately 10 ppm chlorine. CDI - PIC and EHS added readily available bleach to wiping cloth bins to achieve a concentration of approximately 100 ppm chlorine.

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 homemade cilantro sifter with porous wood along edges. Ensure wood is sealed so that it is smooth and easily cleanable. Observed unsealed wooden planks at WIC shelves. Remove planks from shelving and/or replace with material that is smooth and easily cleanable. REPEAT. Note: No escalation in point deduction due to noted improvement; previously cited no food safe equipment and utensils were not observed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash bin within female restroom. Provide covered bin as needed.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug. Contact landlord/waste management company to provide replacement drain plug.

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 homemade cilantro sifter with porous wood along edges. Ensure wood is sealed so that it is smooth and easily cleanable. 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 homemade pot stand made of porous wood. Ensure wood is sealed so that it is smooth and easily cleanable.

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 metal rack next to fryer with heavy buildup of grease. Clean frequently to avoid accumulation of grease.

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 water damaged ceiling above prep unit in kitchen. Repair. 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 wall behind cooking equipment in need of cleaning due to food splatter and grease buildup. Clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 2 chlorine sanitizer buckets with a concentration of 0ppm and 10ppm. CDI- PIC added more bleach and concentration measured 100ppm. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer with raw beef and band saw with raw pork on food contact surfaces stored as clean. CDI-PIC washed, rinsed, sanitized both pieces of equipment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soft chicharron on serving line and shredded pork in oven below 135F, see temperature chart. CDI-PIC reheated items to above 165F and put back to hot hold. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomato, shredded cheese, and sour cream in flip top above 41F, see temperature chart. Items were recently put into flip top from walk in cooler before EHS arrived but had been out on counter for a few minutes before being put into the flip top. CDI- Foods were put back in the walk in cooler to cool to 41F and below. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without head covering preparing food. CDI- employee donned hair net.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed bowl being used as scoop stored in flour. CDI- PIC removed bowl and replaced it with a scoop that has a handle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, cut lettuce, and shredded cheese in prep top above 41F. Items placed in unit 3 hours ago. Moved to walk in to quick chill to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 wiping cloth on prep table. PIC moved wiping cloth to washing area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple team members turn the faucets off with their bare hands after washing. CDI- Team members rewashed during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods stored inside of the prep unit above holding temperature or 41F. See temperature chart. Most items were prepared today. CDI- Foods above holding temperature were moved to walk in unit to cool. -Repeat 1.5 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 .

3-501.15 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 some lettuce recently chopped placed directly inside of prep unit to cool. CDI- Iettuce was still in cooling time frame and was moved to walk in cooler to complete process. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer inside of reach in unit observed. Recommend obtaining to ensure that foods are properly being held and to ensure equipment is maintaining.

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 secondary containers used for storage of oil and water without labels attached. CDI- Labeled during the inspection by the PIC

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels attached inside of prep unit. Cut avocados discarded during the inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls and baseboards throughout the food establishment.

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. Employees observed eating at back prep table at start of inspection with employee food on table. Employees must not eat where food or clean utensils/equipment can be contaminated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portion of pork measured 52F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded pork. 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 .

3-501.18 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 7-7 date present on salsas in upright cooler. PIC states date is supposed to be today's date. CDI - PIC changed date to correct date. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket measured less than 50 ppm chlorine. CDI - PIC refilled buckets with 50 ppm solution.

5-205.15 Maintain a plumbing system in good repair. Leak at 3-compartment sink faucet. Repair leak. 0 pts.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employees wash hands and turn the nozzle off with bare hands. CDI. Employee rehashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at sing during inspection. CDI. PIC replaced.

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 beef stored directly above fish. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to have some.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed micro wave used in the facility is not ANSI certified.

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 pork, Yuka, HH at temperatures below 135F. CDI. PIC reheated and indicated that it was made this morning. Repeat. ***improvement from last time.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to have some.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employees wash hands and turn the nozzle off with bare hands. CDI. Employee rehashed hands.

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 grilled onion, beef, chicken, HH at temperatures below 135f. CDI. PIC reheated.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use cups stored directly on the floor. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer held in solution with sanitizer concentration of 10ppm chlorine. CDI. PIC changed the solution.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the prep sink. Needs to be 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 build up on ceiling in the kitchen. REPEAT. ****Improvement from last time.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager in the facility at the time of inspection.

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 procedure for responding to vomiting or diarrheal events. CDI. Gave PIC one.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. Needs to have some.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired testing kits in the facility during inspection. CDI. PIC ordered some.

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 build up on fans and vents. Needs to be cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, cheese, pork, beef, lettuce, cold holding in RI and prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. Will be back within 10days to check on the food temperatures.

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 beef, chicken in RI, milk in WI without date marks. CDI. PIC date marked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths held in sanitizer with concentration of about 5ppm. CDI. PIC changed the solution.

4-501.11 Maintain equipment in good repair. Observed RI and prep unit unable to hold food at right temperatures. Needs to be repaired.

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.

6-501.12 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 build up on fans and vents. Needs to be cleaned.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed vegetables stored in direct contact with grocery bags. CDI: PIC transferred vegetables to clear bags.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer available. CDI: PIC made chlorine sanitizer at proper concentration during inspection.

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 yellow rice at 51F in WIC that has been cooling since last night. Product did not reach proper cooling parameters. CDI: 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 beans, green beans, and red sauce not date marked. PIC stated those food items were made yesterday. CDI: PIC dated food items. REPEAT EHS will make a compliance visit to ensure proper date marking of TCS foods.

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 yellow rice cooling in deep metal pan and tightly covered. CDI: Product voluntarily discarded due to not meeting proper cooling time/temperature parameters. Education provided on proper cooling methods. Cooling methods poster in Spanish provided.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth sitting out of sanitizer. CDI: PIC moved cloth into sanitizer solution.

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 utensils for stirring food sitting in stagnant water at 67F. CDI: PIC took utensils to 3 comp sink and used new ones for stirring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacking on dish shelf.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3 comp sink and faucet at the restroom hand sink leaking. Work order has been placed for repair.

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 water without using a wiping cloth. CDI. Employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef in two containers in the RI, cold holding at temperatures above 41F. 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. Observed cheese in the WI and beef in RI without date marks. CDI. PIC date marked. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetables supply stored directly on the floor in the dry storage area. Needs to be removed.

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

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 in the kitchen area. Needs to be cleaned.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy has been implemented. Employees have not been informed of reportable symptoms or illnesses. CDI- by instruction with PIC and employees. Employee health policy poster in Spanish posted during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages on food prep surface near prep sink where foods were being prepared. CDI- beverages covered and relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed containers of raw beef stored above cooked meats and cauliflower in tall reach in cooler. Observed container of raw shell eggs stored on top shelf of flip top prep unit above ready to eat vegetables and sauces. CDI- all items rearranged in proper order. Also observed whole portion of raw beef thawing in food prep sink and ready to eat foods being plated/prepped on counter next to sink. Maintain better separation between raw and ready to eat foods. CDI- raw beef relocated and sink cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork ribs and chicken holding less than 135F in steam table. See temperature chart. CDI- both items reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in flip top prep unit holding above 41F. See temperature chart. Violation is likely due to items being removed for preparation as ambient air temp of unit was observed to be 39F. CDI- items removed and placed in 2 door reach in freezer to rapidly chill back to 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed various salsas stored in glass door cooler in front area without dates. Salsas are made at other location (Ely Tortilleria) and brought to this location. Ensure that dates of preparation are being carried over from other location. CDI- salsas were dated with yesterdays date.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility cooling plantains (95F) on counter. Also observed empanada filling and tripa in tall reach in cooler (41F) cooked yesterday. Facilities permit is currently restricted from cooling due to lack of refrigeration. CDI- PIC agreed to discontinue cooler. Owner also indicated that he is the process of obtaining approval to install a walk in cooler.

3-501.13 Use approved thawing methods. Observed large portion of raw meat thawing in standing water in prep sink. Recommend to thaw all meats under refrigeration due to lack of prep space.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside flip top prep unit. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available. Verification required.

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no hot water available at mop sink. Verification required.