OSITOS TACOS AND TORTAS

4-501.11 Maintain equipment in good repair. Observed loose bottom right corner of walk-in freezer gasket. Repair or replace gasket.

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 small amount of pool water on bottom interior surface of prep unit across from grill. Increase cleaning frequency of interior prep unit surfaces. If water continues to accumulate, recommend having unit serviced.

-REPEAT- 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 floor tiles broken/missing under mechanical dish machine and by back door. Repair or replace broken tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in double door upright refrigerator holding above 41F (see chart). All other items in unit were 41F or below and ambient temperature of unit was 40. CDI - over temp items were placed in WIC to rapidly cool. EHS recommended random checks throughout day as PIC says unit is being open and closed more frequently than usual due to a malfunctioning prep table. - 1.5 - For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.11 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 floor tiles broken/missing under mechanical dish machine and by back door. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked metal pans on clean shelf with food debris observed on interior/exterior surfaces and sticker residue on outside surfaces. CDI - Pans were placed in dish area for w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed 2 chubs of frozen ground beef thawing in prep sink under running water. Due to size of container only one chub was submerged. Water was measured at 51F. CDI - PIC had employee put meats in larger container to allow both to be completely submerged. - 0.5 -

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. Observed plates on shelf above steam table stored with food contact portion facing ceiling. Invert plates to protect from environmental contamination. - 0.5 -

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 inverted plastic to-go containers stored next to handwashing sink without barrier to prevent splash. Relocate containers or install splash shield to protect containers. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Observed pre wash sprayer at dish machine with massive leak at hose and nozzle juncture. Soiled towel was wrapped/taped around leak. 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-mounted fan near small prep unit with heavy accumulation of dust and debris and a/c behind ice machine with accumulation of oil debris. Clean as necessary to prevent build up. - 0.5 -

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for responding to vomiting or diarrheal events. CDI: EHS provided hand out.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shell eggs being stored behind a container of ready to eat vegetables in prep flip top cooler and a package of raw beef being stored on top of a container of grilled chicken in walk in cooler. CDI: PIC re-arranged items to proper storage order.

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) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of sliced deli ham in prep flip top cooler missing a date mark. Employee stated ham was removed from original packaging last night. CDI: PIC date marked ham.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a scoop with no handles being stored in a container of shredded cheese in prep flip top cooler. CDI: PIC removed scoop from container of cheese. REPEAT.

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 condensation leaking from ac duct outside of walk in cooler. Leak is minimal and not over food items or equipment. PIC stated ac duct was recently installed and a service technician is scheduled to return to repair leak.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in kitchen area. PIC will have someone clean it soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of spring mix in prep cooer #2 held above 41 F. CDI- spring mix was discarded. -zero- 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scoop stored in black beans in prep cooler #2. CDI- handle was removed. REPEAT (half points due to severity).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stored on shelf near prep cooler #2 that were stacked wet. CDI- containers were separated and allowed to air dry.

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 walls in need of cleaning with emphasis around grill areas due to heavy grease buildup. Clean floors in corners and under equipment in kitchen area. REPEAT (full points).

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. Observed open employee drink stored on wire shelf above prep area. CDI- Employee voluntarily discarded drink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare hand contact RTE chicken tenders and PIC bare hand contact rice, grits, and pimento cheese. CDI- PIC voluntarily discarded foods. EHS educated PIC on not touching RTE foods with bare hands. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer with concentration of 0ppm being used to sanitize dishes. CDI- PIC had employee run all dishes affected through low temp dish machine to sanitize. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders hot holding in fryer basket below 135F, see temperature chart. CDI- Employee voluntarily discarded chicken tenders. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs being stored on oven handle where food contact surface is touching not cleaned and sanitized portion of oven door. CDI- PIC placed tongs in 3 compartment sink to be w/r/s. EHS told PIC that tongs can be placed on oven handle as long as it is cleaned and sanitized every 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet dishes stacked together on clean drying rack. Separate dishes to promote air drying.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed orange cloudy sanitizer being used at three compartment sink. CDI- PIC drained sanitizer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster plug missing on right dumpster. PIC stated that waste management has been contacted multiple times and they have not replaced plug since last inspection. PIC also stated that he cannot remove the cracked portion of plug that is in the drain to replace it himself. Points not escalated due to this.

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 walls in need of cleaning with emphasis around grill area due to heavy grease buildup. Clean. REPEAT Ceiling tiles noted on last inspection report will be replaced soon due to new landlord for building.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed avocados stored over RTE corn on the Cobb in walk in cooler. CDI- PIC moved unwashed avacados to shelf below RTE food. 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 pickled onion, shredded cabbage, and black eyed pea salsa in prep unit above 41F, see temperature chart. Prep units initial temperature read 60F but dropped to 37F towards end of inspection. Observed sour cream, pico de gallo, chipotle ranch, and dill dressing in to-go containers above 41F, see temperature chart. To-go containers were over stacked in flip top, top portion was out of temperature and bottom portion was 41F and below. CDI- PIC voluntarily discarded all TCS foods over 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed menu on TV screen at front counter without consumer advisory for under cooked eggs. Provide consumer advisory on all menus available. EHS will follow up within 10 days.

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 pickled onions cooling above 135F with lid tightly on container. Observed corn on the Cobb cooling in flip top well vertically where cold air cannot reach all parts of the Cobb. CDI- PIC removed lid from container of pickled onions and put corn on the cobb in walk in cooler to facilitate faster cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen open with broken mesh curtain. PIC stated that screen door will be installed soon. CDI- PIC closed door.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed right dumpster with no drain plug. Obtain and install drain plug.

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 floor near dish machine with absorbent concrete. Observed floor tiles throughout kitchen damaged and peeling. Repair to make floor smooth, easily cleanable and non- absorbant. 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 walls and ceiling tiles need of cleaning with emphasis around grill area. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded lettuce and cheese above 41F in prep top. Items left out while prepping order less than one hour prior. Lettuce and cheese moved to walk in to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Wire shelving next to walk in accumulating residue. No points deducted.

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. Repair floor near dish machine so it is smooth and easily cleanable. Repair floor in walk in freezer.

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed incomplete par-cook logs. CDI: Education provided to PIC. REPEAT VIOLATION. **Continued non-compliance can result in Risk Control Plan, revocation of partial cooking privileges, and permit action at next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ositos slaw and cole slaw being held above 41F in small make table. Product prepared 10/31 and 10/28. Ambient temp of unit 35F. Possible restricted air flow due to excess pans stored in unit. CDI: Education provided and PIC voluntarily discarded product.

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 cut cabbage cooling in small make table. CDI: Education provided, product (flip top portion) placed on ice for rapid cooling, and product (reach-in portion) moved to walk-in cooler for rapid cooling (<41F).

4-501.11 Maintain equipment in good repair. Observed torn gasket on 2-door cooler. CDI: PIC ordered new gasket during inspection. REPEAT VIOLATION. **Points not assessed due to corrective action taken.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided copy of policy via email.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked marinated chicken in walk-in cooler. CDI: EHS provided education and partial cooking paperwork via email.

4-501.11 Maintain equipment in good repair. Observed rusted shelving above three compartment sink. REPEAT VIOLATION.

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 light-moderate buildup on shelving in walk-in cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees dumping ice into basin of handsink. CDI- Education provided, EHS discussed using handsink only for handwashing with PIC, PIC discussed with employees.

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 marked 2/23, had exceeded 7 day date marking limit (including day of prep). Observed chorizo marked 2/23. CDI- PIC voluntarily discarded products. REPEAT. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical cleaners stored directly next to to-go cup dispenser. Nozzles of chemical spray bottles are facing directly towards rims of cups, potential for contamination with current storage. CDI- chemicals moved.

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 pan of chorizo cooling in the walk in freezer, deeply portioned, not cooling at proper rate. CDI- ice wand added, EHS discussed portioning chorizo into smaller, less volume pan. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 50ppm quat sanitizer during inspection. EHS confirmed that sanitizer is coming out at proper concentration from dispenser, just needs to be refreshed in the buckets more consistently.

4-501.11 Maintain equipment in good repair. Observed shelving in the walk in cooler (specifically on left side) rusting. REPEAT. Note: points de-escalated, this is a different piece of equipment compared to previous 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 AC unit attached to ceiling that is damaged, affixed with ratcheting straps, appears to be a safety concern. EHS observed damaged coving at baseboards of walls, specifically near entrance to kitchen, behind shelving and behind the 3 compartment sink, behind cooking equipment. Observed multiple missing ceiling tiles near dry storage area. REPEAT. 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 general cleaning needed on floors/walls/ceilings. REPEAT.

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 1x set of tongs stored as clean with food debris. CDI- tongs removed for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white wall of ice machine with pink buildup, EHS showed PIC area of concern.

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 ham marked 10/24, stored with unmarked hot dogs, whole container marked 10/26. PIC stated that employees have been storing hot dogs and ham in same container, believes the unmarked hot dogs were opened 10/26. PIC stated ham was removed from freezer on 10/24. CDI- EHS discussed date marking products separately, discussed process for freezing/thawing deli meats. EHS instructed PIC to label product with date removed from freezer, as well as date opened, ensure product is not exceeding 7 day limit. Product voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of metal pans wet nested on clean dish shelving. 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 to-go boxes stored on shelving near cook line with food splatter debris on outside edges of boxes. EHS discussed with PIC, suggested keeping to-go boxes in plastic protective sleeves until use.

4-501.11 Maintain equipment in good repair. Observed gasket splitting at bottom of seal on small prep top unit near cook line. PIC is aware of this gasket damage, will consider replacing soon.

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 cleaning needed inside standing reach in unit, specifically on shelving in unit and at the fan vent cover inside the unit. Observed gaskets on walk in cooler with black buildup, in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink leaking at faucet.

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 AC unit attached to ceiling that is damaged, affixed with ratcheting straps, appears to be a safety concern. EHS observed damaged coving at baseboards of walls, specifically near entrance to kitchen, behind shelving and behind the 3 compartment sink. Observed multiple missing ceiling tiles near dry storage area. EHS observed that PIC has attempted to fix coving himself, has discussed issues with landlord and PIC actively attempts to fix issues between inspections. REPEAT. 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 general cleaning needed on floors/walls/ceilings.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 dish machine testing at 0ppm chlorine sanitizer during inspection. PIC stated there has not been any issues with machine recently. CDI- hoses adjusted, machine primed during inspection, machine at proper concentration (50-100ppm chlorine sanitizer) after correction.

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 chicken tenders holding below 135F under heat lamp, see temperature chart. PIC stated this was left over product from lunch rush, facility attempts to do “cook to order” for chicken tenders, made a few too many during lunch, typically do NOT hot hold chicken tenders under this heat lamp. CDI- chicken tenders voluntarily discarded during inspection.

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 facility using TPHC on fried onion straws with no written procedure available. PIC stated onions are kept on time for 3-4 hours, discarded at the end of this time and replaced with new fried onions. CDI- EHS provided TPHC template (English and Spanish version), TPHC form filled out during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 a large bucket of salsa in the process of cooling in the walk in cooler. Salsa was in deep volume container, not allowing cold air to flow around product to remove heat. CDI- PIC filled ice wands, began stirring product and moved to walk in freezer to properly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door at back door of facility not fully sealed, cannot fully protect outer openings of establishment from pest entry.

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

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 AC unit attached to ceiling that is damaged, affixed with ratcheting straps, appears to be a safety concern. EHS observed damaged coving at baseboards of walls, specifically near entrance to kitchen, behind shelving and behind the 3 compartment sink. 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 no label on seasoning shakers during inspection. Since previous inspection, PIC has implemented a labeling system for squeeze bottles (color coded), but has not labeled shakers. REPEAT.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed pans double stacked in flip top unit, bottom of pan contacting food inside of another pan. CDI- metal pan moved into reach in, EHS discussed storage and avoiding stacking pans on top of others.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with wrist watches and wrist jewelry 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 bottom shelf of shelving across from walk in coolers with buildup, in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed AC unit attached to ceiling that is damaged, leaking condensation, currently affixed with a ratcheting strap, appears to be a safety concern. PIC stated he has attempted to get fixed, in discussions with landlord on a timeline for repair. EHS also observed coving near kitchen entrance and behind cooking equipment that is peeling from wall or missing coving in some areas.

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 Pico and brown rice holding above 41F in prep units, see temperature chart. PIC spoke with employees, determined that both Pico was just made (within last hour) and brown rice was prepared today around 11am and placed directly into cold holding unit. CDI- products brought to walk in freezer to rapidly chill, EHS discussed using walk in cooler and freezer to cool products, using prep units only to maintain food at 41F or below once it has cooled first.

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 products in reach in units with no date mark, including slaw, bologna and black bean croquettes. PIC stated he observed employees prepare all products on Saturday during service. CDI- proper labels placed on products, PIC discussed date marking requirements with staff. REPEAT. 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 a few products with incorrect labels or products that had exceeded 7 day window. Observed hot dogs labeled 2-11, PIC stated label was incorrect and product was just opened Saturday, label just had not been changed on pan. Observed a carton of milk marked 2-14, had exceeded 7 day limit. CDI- hot dogs properly labeled, milk voluntarily discarded during inspection.

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 shakers and squeeze bottles at the cook line with no identification label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored below prep surface on top of boxes. Ensure wet wiping cloths are stored in sanitizer between uses.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed standing reach in unit used for prepared Pico and guacamole that is not approved for food storage (as per manufacturers label). PIC stated he is looking into replacing unit. REPEAT. 4-501.11 Maintain equipment in good repair. Observed top cover to main flip top unit that was loose, coming off hinges. PIC stated he needs to order new metal pieces to ensure cover stays in place.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from faucet at 3 compartment sink when water was not turned on. PIC stated he is aware of issue, waiting for landlord to fix issue, will have fix in place by next 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 facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to new food code. CDI- EHS emailed information including an example plan and poster.

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 few products with no date mark during inspection, including 2 metal containers of pico, a container of slaw and a package of deli ham. PIC identified pico as made today, slaw and package of deli ham were prepped/opened on Saturday. CDI- all dates placed on products during inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed halved avocados with the stickers on the outside. Half of inside of avocado were contacting outer skin of other avocados, had not been properly washed. Ensure vegetable's are properly washed before cutting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of metal pans wet nested on clean utensil shelving. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep grooves and staining. Observed one cutting board with burn damage, no longer smooth and easily cleanable. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed standing reach in unit being used for TCS products that is not approved for food storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine sanitizer registering 0ppm during inspection. Through discussion with PIC, dishwasher was just serviced yesterday and he was unaware of any issues with sanitizing. PIC called for machine to be serviced during inspection. Dishes had not been done yet today, facility will use 3 comp sink until the dish machine is fixed. Repair man arrived on site during inspection. VR by 8-16-21 to ensure compliance. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior plastic baffle wall with black buildup. Clean more frequently to avoid buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products holding above 41F during inspection, see temperature chart. Products above 41F in reach in under flip top were likely due to torn gasket, door was unable to stay shut. All products in reach in were out of temperature less than 4 hours, brought to walk in freezer to rapidly cool. Ambient air of walk in cooler was around 41F at the beginning of the inspection, likely causing the rise in temperature of the food in the walk in cooler. Temperature was turned down and ambient air was reading 38F by the end of the inspection. PIC voluntarily discarded metal pans of Al pastor, cooked potatoes, pimento cheese, cooked mushrooms and a pan of cooked chicken. These products were closest to the door and reading around 44-45F. All other products in the walk in were 41F or below. Facility will not use reach in unit under flip top for TCS foods until unit is holding temperature. VR by 8-16-21 to ensure walk in cooler is holding temperature.

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 products (cheese, pico) cooling in thickly packed containers with tightly covered lids. Prepped shredded cheese was cooling in a reach in unit. PIC stated that cooling process typically involves an ice wand and leaving the products uncovered in the walk in cooler or freezer until they reach 41F or below. CDI- products uncovered, ice wand added to pico, cheese brought to freezer to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on flip top prep surface during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of metal pans wet stacked above the dish pit. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gaskets splitting and peeling throughout the facility. Specifically in the reach in unit near the cook line and the reach in unit across from the walk in cooler and freezer. Observed a broken handle on the reach in cooler across from walk ins.

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 walls near hood system with yellow buildup, in need of cleaning.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed ready to eat corn stored under unwashed produce in the walk in cooler. CDI - PIC relocated the cooked corn.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the sanitizing dispensing unit at the manual ware washing sink reading at concentration of 50-200 of Quat and not consistent. Verification required within 10 days to ensure the quat is dispensing correctly.

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 pico date marking was not clear. Observed cabbage just cut and placed in reach in cooler without a date. Observed sour cream with two dates (4/21 and 4/22). CDI - PIC kept to later date on the product and removed 4/22. Cabbage was date marked. PIC relabeled the pico as he was able to determine when this product was made (within in last couple days)

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed one squeeze bottle with sauce unlabeled,

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer in buckets and spray bottles either at 50 ppm of 0 ppm of quat. Sanitizer dispensing unit was not functioning correctly and PIC will need to contact their chemical provider to repair the dispenser. CDI - PIC will use chlorine in the meantime until the sanitizer dispensing unit is repaired.

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 knives stored in between the prep top cooler and hot holding unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on drying rack.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belongings stored with single service items in the kitchen. CDI - Employee belongings removed from the kitchen.

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 containers of milk from the previous day without date marks on them. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of canned food stored directly on the floor in the dry storage area. CDI. PIC indicated that they were brought in this morning and removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while working with food. Needs to be removed when working with food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees possessions stored through out the facility. Needs to be removed.