QUE ONDA TACOS & TEQUILA MATTHEWS

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low temperature dish machine testing 0ppm chlorine. Facility to manually wash, rinse and sanitize equipment at 3 compartment sink or use dish machine to wash, rinse but sanitize equipment at 3 compartment sink. PIC contact maintenance and they are expecting them this afternoon. Vr required. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut cabbage slaw overstocked in prep unit and cold held at 53 degrees F. CDI, slaw relocated to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cream with prep date of 8/29. Improvement made since previous inspection and points not escalated today. CDI, cream voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed blanched container of pineapple cooling at 71 degrees F in deep covered container. CDI, pineapple transferred to shallow sheet pan to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed prep employee wearing a watch.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed jalapeno sauce and salsa with date of preparation of 5/19. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaner spray bottle stored above beverage containers. CDI, cleaning agent relocated for proper storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 house fly in kitchen. Improvements in fruit flies since previous inspection and points not escalated today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 quart sanitizer buckets testing below 100ppm

3-302.15 Wash fruits and vegetables prior to use. Observed onions being cut and prepared but not wash prior to preparation.

4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on doors of prep unit on line and stand up unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bottle of degreaser not labeled. CDI, bottle labeled. 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 containers of dry food ingredients such as salt and flour not labeled. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly near ice machine.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed dent on seal of can of tomato paste. CDI, can removed from use.

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 several containers of rice cooing from previous day in deep covered container at 43 degrees F. CDI, several containers of rice voluntarily discarded. Observed recently prepared pinnacle cooling in deep covered containers which were transferred to shallow sheet pan to rapidly cool. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) . - Observed 1 container of cooked chicken wing with date of preparation of 9/18. CDI, wings voluntarily discarded . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed habenero salsa and salsa verde jalepeno salsa held on TPHC but not included on written procedure as item held on TPHC and hold time on TPHC items with discard time of 5 hours. CDI, TPHC items not included on form recorded and new labels provided for 4 hour hold time.

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 several containers of rice cooing from previous day in deep covered container at 43 degrees F. CDI, several containers of rice voluntarily discarded. Observed recently prepared pinnacle cooling in deep covered containers which were transferred to shallow sheet pan to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. O\

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw proteins being stored above cooked rice in protein prep during inspection. CDI - PIC reordered storage. 0 pts. 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 habanero and jalapeño cream sauces being held in ice bucket while not actively submerged into ice. Both sauces holding above 41F. See temperature chart. Both sauces labeled with time and to be held on TPHC going forward. Facility already holds molcajete salsa on TPHC. Observed various TCS foods in RIC holding above 41F during inspection. See temperature chart. Ambient in unit 53F. PIC stated it had been holding at 39F at the beginning of the shift. All TCS foods holding above 41F voluntarily discarded. All TCS foods holding below 41F moved to WIC. Maintenance contacted during inspection. Unit to remain out of service until repaired. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut lettuce being stored in water during inspection. CDI - Water drained. 0 pts.

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 multiple containers of salsa with the handles of the dispensing utensils submerged into the food. One utensil was fully submerged into the food. CDI - PIC removed utensils from food. 0.5 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic hotel pans being stored as clean while wet stacked together. CDI - PIC removed hotel pans to be rewashed. 0 pts.

4-501.11 Maintain equipment in good repair. Observed shelving in WIC heavily rusted during inspection. Resurfacing or replacement needed. 0 pts.

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 many cracked and damaged floor tiles throughout the kitchen area during inspection. Repair or replacement needed. Repeat. 1 pt.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink in server’s station at beginning of inspection. CDI - PIC filled paper towel dispenser.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC stated they occasionally allow customers to order salmon underdone, but was unable to provide parasite destruction letter during inspection. CDI - PIC stated they will stop allowing customers to order salmon underdone immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almost all TCS foods in toppings prep cooler holding above 41F during inspection. PIC stated they have been having issues with that unit. PIC was able to verify that all foods in unit had been in there for less than two hours and moved them to WIC. Facility will discontinue use of unit until it is serviced, maintenance was called during inspection. 72 hour VR required. Repeat. Risk Control Plan to be discussed if no improvement by next inspection. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC stated they will occasionally allow customers to order salmon undercooked. Salmon is not marked with consumer advisory on menu. CDI - PIC stated they will stop allowing customers to order salmon undercooked immediately.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies in kitchen and customer dining area of facility during inspection. More frequent or thorough pest control measures needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer solution with concentration of 50ppm quat during inspection. CDI - PIC changed out for sanitizer with proper concentration. Repeat.

4-502.11(A) Maintain utensils in good repair. Observed whisk in dish pit area being stored as clean while heavily damaged. CDI - PIC discarded. Repeat.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose reel in mop sink with backflow prevention device not graded for constant pressure attached to a hose with a nozzle on the running end and water turned on. CDI - PIC turned off water and removed nozzle. 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 large crack in floor tiles in dish pit area in need of repair or resealing. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw chorizo stored above rice in small reach unit on line. CDI- item relocated to bottom shelf. Points not escalated due to only item being out of compliance today.

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 salsa Roja at 95F in walk in cooler in cooling process for approximately 4 hours. CDI- salsa discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed molajete sauce 71F in deep covered container in walk in cooler. One hour later product was still at 71F. Product was within 4 hour cooling parameter. CDI- PIC placed product in ice bath in food prep sinks uncovered and stirred product to facilitate cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish, shrimp and guacamole in large prep top unit holding at 43-44F. Observed habanero sauce at server side expo station at 56F and salsa in front server area 49F. CDI- fish, shrimp and guacamole placed in walk in cooler. Ice added to habanero and salsa.

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 one container of cooked mushrooms and one container of soft cheese past 7 day expiration. CDI- PIC voluntarily discarded both items. Points not escalated due to noted improvement and all other products in date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers of grilled pineapple in walk in cooler tightly covered. Observed large covered containers of molajete sauce cooling in walk in cooler. CDI- lids removed and/or items placed in ice baths.

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 one vacuum package of raw salmon completely thawed in reach in unit on line. CDI- package was cut open.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one dirty towel on prep surface. Observed bucket of sanitizer with towels less than 200ppm quat. CDI- bucket was emptied and refilled with clean sanitizer at proper concentration.

4-502.11(A) Maintain utensils in good repair. Observed fryer baskets with broken/bent metal. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler and rusted shelves under prep tables. 4-101.19 Non-food contact surfaces shall be smooth and easily cleanable. Observed shelves under cook grill lined with aluminum foil.

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed dish washing area with many dishes stacked at 3 comp sink and dish washer area. Flow from dirty to clean for processing utensils is difficult to maintain with current set up and space limitations. More shelving is needed to store dirty utensils prior to cleaning and for storage of clean utensils.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed for non-food contact surfaces throughout including side of refrigerator next to fryer, sides of fryers, shelves under cooking equipment, shelving in walk in cooler etc.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Backflow prevention device needed at can wash where hose with continuous pressure spray nozzle is attached. CDI- nozzle removed.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed floor tiles broken and or missing throughout entire kitchen. Observed metal floor in walk in cooler peeling up and not secure. Observed wall above prep table damaged. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed general cleaning needed of floors and and walls thought out.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over deli ham inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 2 containers of table salsa with a prep date of (10/11), cooked pork belly (10/8) and 2 containers of mole verde sauce (10/10), which exceed the 7 day date marking requirement. CDI: PIC voluntarily discarded all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cheese cooling at a rate of 0.04F/min located in shallow ice bath. CDI: Food employees added more ice to ice bath in order cover container properly and incorporated stirring. 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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can stored on rack with cans for facility use. CDI: Can was relocated.

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 broken/cracked/missing floor tiles in kitchen near dish and prep area. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal container being stored inside hand sink at server station. CDI: Item was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers with food debris while being stored as clean. CDI: Items were placed to be washed, rinsed, sanitized. 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 .

3-304.12 (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 small to go container inside spices and scoop with handle down in uncooked rice. CDI: Items were removed.

REPEAT 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 a couple of shelves lined with aluminum foil. Points remain the same due to improvement from last inspection.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese, Pico, cut lettuce, beans, guacamole, shrimp and fish all above 41F in prep unit. Ambient air of unit is 46F. Repair tech was called during inspection. CDI: Items were placed in walk in cooler to cool. PIC stated facility will be using temporary TPHC until unit is repaired. EHS will conduct long term compliance visit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of bleach not labeled. CDI: Container was labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach solution in spray bottle above 200ppm (bleaching out test strip). CDI: Solution was diluted to 100ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects throughout the kitchen.

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 shelving lined with aluminum foil near prep units.

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 food debris in bottom of reach in cooler and reach in freezer.

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 broken/missing floor tiles throughout the kitchen. Repair items. 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 dust build up on ceiling vents throughout.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speakers being stored on top of sugar for use in the facility. CDI: Item removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mangoes being stored over prepped lettuce. CDI: PIC rearranged storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

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 vegetable slicer with food debris while being stored as clean. CDI: PIC placed item to be rewashed/rinsed/sanitized. Points not increased due to improvement from last inspection. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee rinse metal pan and walked over to cook line to fill with food. CDI: Food employee placed pan into dish machine to be washed/rinsed/sanitized. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce prepped at 11am, lettuce was still above 41F at 1:53pm. Lettuce was in a large bus tub, with bags of ice placed on top and covered with a lid. PIC removed lid. CDI: PIC stirred lettuce and added ice directly on to it. Item cooled to below 41F before the 4 hour time requirement expired. For more information, please visit: http://meck.co/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a pan of pork in walk in cooler above 41F. PIC was unsure of why the item was above temperature. CDI: PIC voluntarily discarded the item. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored on rack above canned items. CDI: PIC moved item.

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 raw steak cooling at a rate of 0.04F/min, diced tomatoes 0.03F/min and cut lettuce 0F/min. All items were being stored in large pans/bus tubs and covered with lids. The cut had bags of ice sitting on top of the ice. CDI: lids were removed from containers and ice was added directly onto lettuce to aid in quicker cooling.

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 3 small bowls being stored in large salt container. CDI: Bowls removed.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speakers being stored on shelving above prep top and shelving used to house clean dishes. CDI: items removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large container blocking the hand sink beside the 3 compartment sink. CDI: PIC moved the container.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw burger being stored over heavy cream and chicken broth in prep bottom. CDI: Storage order was rearranged.

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 can opener, a couple of dishes and vegetable dicer with food debris on them while being stored as clean. CDI: Items were placed to be rewashed/rinsed/sanitized.

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 salsa roja in walk in cooler cooked last night still at 44F. CDI: PIC voluntarily discarded item.

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 salsa roja in large container in walk in cooler. PIC voluntarily discarded item due to missing cooling window. CDI: EHS and PIC discussed cooling methods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the kitchen

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut lettuce being stored in a container of water. PIC stated the water is from ice that was used to cool the lettuce. EHS and PIC discussed the use of slotted containers in the future.

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety . Observed raw pork stored over raw shrimp in walk in cooler . CDI reordered storage. Repeat

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Burris soup in walk in cooler and lettuce in prep unit without date labels . CDI PIC cooked food yesterday and was allowed to label products. Observed chicken soup cooked yesterday with todays date placed on container . CDI employee changed date to reflect date product was cooked. 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 pan of lettuce dated 6/26 . CDI discarded.

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 on non food contact surfaces throughout facility such as shelving in walk in and in kitchen area.

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 vomiting and diarrhea cleanup poster available but not complete procedures. CDI, Sample procedures emailed to PIC.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed dishwasher handle soiled equipment at dish machine then proceed to handle clean equipment. CDI, employee washed hands. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee handle inside of container containing raw chicken with raw chicken residues then handle RTE salt. CDI, to remove gloves and wash hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored over RTE food in walk in cooler. Vr to ensure proper storage order. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed same gloves used to handle container of raw animal food and then handle RTE food. CDI, employee removed gloves and washed hands.

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 ambient air temperature of prep cooler at 47 degrees F and door left open. Observed walk in cooler maintaining foods between 45-48 degrees F in front walk in cooler and between 42-44 degrees F in back walk in cooler. CDI, Prep cooler placed on TPHC. TPHC procedure completed while on-site. CDI,. Foods in front walk in cooler unit greater than 4 days between 46-48 such as cheese voluntarily discarded and TCS foods recently placed in unit were relocated to back walk in cooler. Operator contacted maintenance who is scheduled for calibration of cooler. Adjustment made to thermostat while present and observed foods in back drop in temperature. Long term compliance visit needed to ensure walk in cooler calibrated and TCS foods maintained at 41 degrees F and below.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed prep unit and walk in cooler not maintaining TCS foods at required temperature. See cold holding violation. Vr required.

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 tong handles for raw chicken stored in direct contact with raw chicken.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed stone guacamole container that was not smooth and easily cleanable used as food contact surface. CDI, operator changed to bowl that was smooth, nonabsorbant and easily cleanable.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink in kitchen was blocked by large container at start of inspection. Maintain access to hand washing sink and do not block them. CDI - Large container moved. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Immersion blender and can opener blade had visible buildup on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items sent to dish machine to be rewashed. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Soda nozzles and tea brewer nozzles had buildup on them and needed to be cleaned. Beverage dispensing equipment shall be cleaned at least every 24 hours or as specified by the manufacturer. CDI - Nozzles washed during inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken was cooked on the grill to only 145F. Raw chicken must be cooked to a minimum internal temperature of 165F. CDI - Chicken put back on grill and cooked to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Carton of heavy cream measured 57F in sandwich cooler top. TCS foods in cold holding must measure 41F or less. CDI - Heavy cream moved to walk-in cooler to cool. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Cook was wearing a watch. Food employees must not wear jewelry, except a plain band ring. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans and containers stacked while still wet. Air dry utensils before stacking them. REPEAT.

4-502.11(A) Maintain utensils in good repair. Lime squeezer has chipping coating. Replace. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on cardboard dumpster. Contact property management company to replace missing drain plug on dumpster. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damaged underneath prep sink. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items (jacket, purse) stored on prep table that salsa is portioned for customers. Do not store employee personal items where food is prepared or portioned. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing at middle handsink in kitchen. CDI. Obtained.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chorizo observed stored in container above whole raw beef in RIC. CDI. Rearranged.

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 A container of housemade cheese dip observed cooling in ice baths at 67F. Cheese dip was checked 1 hour later and did not move from 67F. Ice was observed melted and not surrounding entire container. CDI. Ice replenished and more ice added to sides of container. Repeat violation. Risk control plan may be required by next inspection to ensure cooling is sufficient.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items observed above 41F cold holding in flip top cooler on line (see temperature chart). CDI. Food discarded voluntarily by PIC. Unit will not be used until serviced.

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 Cooked onions and peppers observed in a few different containers with expired date stickers. CDI. Discarded.

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 Housemade cheese dip in deep pans observed cooling outside of cooling parameters on ice baths. Ice was observed melted and not surrounding entire container. CDI. Cheese dip placed in shallow portions and ice replenished. Repeat violation. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top cooler observed not able to maintain cold holding temperatures when checked. EHS will return no later than 9/9/2021

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans and plastic cups observed stacked wet.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chemical dish machine registering 0ppm chlorine when tested. CDI, operator primed chlorine sanitizer and unit calibrated while on-site and tested required sanitizer concentration.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed queso reheated to 159. CDI, employees continued reheating queso to 174 degrees F.

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 cut lettuce cooling temperature 1 at 48 degrees F at 2:04 and cooling temperature 2 remained at 48 degrees F and cooling in deep covered containers. Observed prepared beef cooling temperature 1 at 44 degrees F at 2:04 and at 2:33 was still at 44 degrees F in deep covered containers. Cooling rate calculation indicated not effective methods to cool items. CDI, foods transferred to shallow uncovered sheet pans and containers to rapidly cool. 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 - 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 cut lettuce cooling temperature 1 at 48 degrees F at 2:04 and cooling temperature 2 remained at 48 degrees F and cooling in deep covered containers. Observed prepared beef cooling temperature 1 at 44 degrees F at 2:04 and at 2:33 was still at 44 degrees F in deep covered containers. Cooling rate calculation indicated not effective methods to cool items. CDI, foods transferred to shallow uncovered sheet pans and containers to rapidly cool. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in storage compartment accumulating heavy food debris / soil.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site at time of inspection. Facility recently received transitional permit per state. Ensure PIC meets CFPM requirements or 2 point deduction.

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 1 food employee turn faucet off with their bare hands. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed cleaning agents stored on rack above canned drink beverages. CDI, chemicals relocated for proper storage.

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 lettuce recently prepared according to staff at 48 degrees F at 2:30 pm and remained at 48 degrees F at 3:03pm. CDI, lettuce relocated to shallow uncovered container in walk in cooler. Repeat.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed unlabeled containers of salt and pepper. repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on clean drainboard, wet wiping cloth used to stabilize cutting board at prep table. Observed 1 quat sanitizer bucket testing 50ppm quat sanitizer.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on shelving in kitchen, where clean equipment were stored in bind under prep area along prep line.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed absorbant walls behind prep table in kitchen, at bar near prep area and under bar near handwashing sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above cart with open chicken . CDI removed to walk in cooler

2-301.14 Wash hands after activities that contaminate them. -P

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees changing tasks in kitchen from food to soiled equipment without changing gloves. PIC coached; employees washed hands;donned new gloves

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple knives on wall stored soiled. CDI- removed to clean

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans hot held below 110F. CDI- stirred and above 135F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TVs foods cold held above 41F (see temp chart) CDI- removed to cool

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled bottles of cleaning solutions. CDI- labeled

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling on cart at 71F and ambient kitchen temp at 71F. CDI- removed to walk in cooler

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

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

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on them in top of prep unit. PIC stated they had been washed. N

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 tortilla scoop stored atop the tortilla dispenser.