MI TIERRA COLOMBIAN RESTAURANT

5-202.12 Provide at least 100F water at handsinks. Observed water at hand sink across from cooking equipment not exceeding 80F. Hot water at ware washing was over 125F. EHS advises PIC to restore hot water at all hand sinks. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored behind RTE foods without lids in two make tops. CDI- Storage order rearranged. No contamination was observed. (-0)

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 container of cooked beans at 48F and a second at 44F, cooling since last evening, and failed to cool properly. CDI- Beans voluntarily disposed. (-1.5)

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 dense containers of cooked beans with lids which failed to reach 41F overnight in WIC. EHS discussed proper cooling methods with PIC and verified cold holding equipment is in good repair. Also observed diced tomatoes cooling in fliptop with no decrease in temperature after 30 minutes. CDI- Beans which failed to cool voluntarily disposed, tomatoes relocated to RIF to complete cooling. (-0.5)

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. Observed a container of soiled utensils at back prep top last used yesterday, not yet cleaned. CDI- Container and utensils w/r/s. (-1.5)

10 DAY VR. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only usable thermometer onsite is analogue dial with thick probe. Provide thin probe thermometer within 10 days and verify with EHS. (-0.5)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back corridor door where walks ins are constructed of wood with gaps between slats, which are open to the outside. Replace door so it a solid and fully sealed construction to prevent entry of pests. EHS did not observed any pests during inspection. (-0)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in 50PPM quat. CDI- Concentration increased. Points not escalated due to improvement from last inspection- all wiping cloths seen in sani-buckets, only one with improper concentration. (-0.5)

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 cardboard, paper towels, and/or tinfoil lining various non-food contact surfaces of kitchen- racks, tables, utensils storage, etc. EHS discussed with PIC the need to ensure surfaces are cleanable, and not line them with materials which are absorbent and cannot withstand cleaning. (-0.5) 4-502.11(A) Maintain utensils in good repair. Observed deteriorated/peeling rack in RIC across form cook line and rusted shelves in dry storage and clean dish racks in back of kitchen. Replace rusted and peeling racks so they are smooth and cleanable.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap or paper towels at second hand sink. CDI- PIC restocked both soap and paper towels. (-1)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed baked potatoes beside raw meats in fliptop. CDI- PIC covers baked potatoes to ensure segregation. (-0)

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 egg and mushroom soufflé prepped this morning cooling in RIC with no drop in temperature after 1 hour. CDI- PICS brings eggs to rapidly cool in WIC. (-0) 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains cooked properly for hot holding, but then left for more than 40 minutes at fryer basket where temperature dropped significantly. CDI- PIC voluntarily disposes of plantains. EHS advises utilizing TPHC for plantains, or rapid relocation to steam wells. (-1.5)

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 steak thawing on prep top at 43F. CDI- PIC returned steak to RIC for cooling. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths throughout kitchen stored on prep tops. EHS advises PIC to set up sani-buckets for storage of in-use cloths. (-0.5)

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 raw chicken beside raw beef in lowboy. CDI- PIC lids containers and will have a final cook temperature of at least 165F for both. (-1.5) 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 flan and tres leches cake above 41F inside front display case. PIC states the unit has just finished de-frost. CDI- PIC relocates desserts to alternate lowboy for rapid cooling. Items not to be returned to display case without TPHC until unit can be serviced to reduce defrost temp increase. 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 .

REPEAT. 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 salsa dated 08/02. CDI- PIC voluntarily discards expired salsa. EHS observed no other date mark violations throughout facility and substantial improvement to prior inspections. Violation reduced to half points. (-1.5)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sand-bucket with 0PPM quat and wet wiping cloths on several prep surfaces throughout kitchen. CDI- Sani-bucket remixed to proper concentration. (-1) 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sani-bucket with wiping cloths on floor beneath hand sink. CDI- PIC brings bucket off ground.

4-501.11 Maintain equipment in good repair. Observed microwave with damaged interior cavity. Replace at earliest opportunity. (-0)

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 food debris beneath cook line equipment. Increased cleaning of hard to reach areas advised. (-0)

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 a raw chicken stored above raw beef in the WIC. CDI- PIC corrected storage order. 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 queso and salsa with two date mark stickers. PIC stated that food was prepared today and the sticker was not removed in the dish area. CDI- PIC correctly labeled the two items. REPEAT. Full points. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of degreaser without a label. CDI- PIC added label to spray bottles.

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 four squeeze bottles on the cook line that were not labeled. CDI- PIC labeled the squeeze bottles.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed openings in dry storage area that could allow for the entrance of pests. Seal the openings in the outdoor dry storage area. The back door to the kitchen cannot remain open unit this violation has been resolved. See comments.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of plantains in a card board box on the floor near the grill. CDI- PIC relocated the plantains to the RIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all sanitizer buckets to have 0ppm of quat solution. Observed wet cloth sitting on front counter. CDI- PIC filled the buckets with sanitizer at the correct concentration and placed the wet wiping cloth in sanitizer solution. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water on the stove maintaining temperature at 96F. CDI- PIC instructed food employee to turn up the stove and the utensil water reached 135F. Observed a scoop sitting in water at room temperature that is used for making smoothies. CDI- PIC removed the scoop from the water.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several clear plastic containers and metal containers that were stacked wet in clean dish storage. CDI- PIC took items to be w/r/s in the dish area.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several bags of trash outside of the dumpster during inspection. Clean as to not attract pests.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee crack raw shell egg then handle clean plats with same gloves as cracking egg. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of milk at 58 degrees F. CDI, milk voluntarily discarded . 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 is not been labeled, or if the label is incorrect. -P - Observed 2 container of potato not date marked. Observed container of yuca not date marked. Observed container of pico and cut tomato prepared on Saturday according to employees not date marked. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed no consumer advisory for salsa (green sauce) which is prepared containing raw egg according to PIC. Vr required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting board.

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 knife stored in direct contact with food in prep unit. Repeat. Some improvement made since previous inspection .

4-501.11 Maintain equipment in good repair. Observed low temperature dish machine testing 0ppm. Dish machine not actively being used to wash equipment when tested. CDI, dish machine primed during inspection and now providing required concentration of chlorine during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomiting and diarrhea cleanup procedures provided. CDI, procedures provided during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after handwashing . CDI, employee rehashed hands and used barrier.

6-301.14 Post a handwash sign at each handsink. Observed hw sink missing handwashing sign. CDI, sign provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell eggs stored over cheese in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed raw beef stored on boxes of raw chicken in WIC. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. - Observed tongs and knives that started to be used between 8:30 and 9 according to PIC not yet washed, rinsed and sanitized. CDI, equipment relocated to be washed, rinsed and 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 .

3-501.19 (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. - Observed cooked corn held on Time and identified with 4 hour discard time but no written procedures for cooked corn held on Time. CDI, procedures printed and completed during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork thawing at prep sink. CDI, pork relocate to walk in cooler to thaw under refrigeration.

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 single-service bowls used as scoops.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handling soiled equipment and spray arm then proceed to handle clean equipment with same gloves. CDI, employee removed gloves and washed hands.

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 recently prepared beef and shredded cheese prepared from prior day between 45-48 degrees F cooling in deep covered containers. CDI, items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chorizo and cooked mushroom in flip top prep refrigerator between 43-45 degrees F. CDI, items voluntarily discarded. Observed shredded cheese and beef in walk in cooler cold held between 45-48 degrees F. CDI, foods voluntarily discarded. Risk Control Plan to be requested if not in compliance next inspection. 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 recently prepared beef and shredded cheese prepared from prior day between 45-48 degrees F cooling in deep covered containers. CDI, items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 vacuum packaged fish thawing in vacuum environment. CDI, corners cut on package to remove from vacuum packaged state.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quant test strips wet. Vr needed to ensure accurate test kit provided.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed chichirron prepared on-site using a non continuous cooking process from raw animal food according to PIC. CDI, Chchirron recently cooked placed back to continue cooking to 202 degrees F. CDI, chichirron process for non continuous cooking discontinued per PIC. Paperwork to be emailed to operator for approval and PIC to contact EHS if wish to use non continuous cooking process in future. PIC to fully cook after initiating cooking process unless approved procedures in place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chorizo , raw chichiron held between 47-51 degrees F. CDI, raw chichiron voluntarily discarded and chorizo recently placed in unit according to PIC relocated to rapidly cool. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths used to stabilize cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some spoons not inverted to air dry and some containers being wet stacked above dish machine. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed posted health policy missing nontyphoidal salmonella as reportable illness. CDI, updated employee health policy agreement emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed beef cooling in deep container in walk in freezer. Cooling temperature 1 was at 57 degrees F at 10:10. At 10:50 beef was at 56 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and transferred to shallow uncovered containers 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cooked pork chichiron, cut lettuce, guacamole with cut tomatoe and chorizo over stacked in prep containers in flip top refrigerator on line over 41 degrees F. CDI, guac in unit overnight and voluntarily discarded. Other items recently placed in unit from morning according to PIC and relocated to walk in cooler 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 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 cleaner stored over prep refrigerator. CDI, cleaner 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 beef cooling in deep container in walk in freezer. Cooling temperature 1 was at 57 degrees F at 10:10. At 10:50 beef was at 56 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and transferred to shallow uncovered containers 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw pork thawing out on prep sink. CDI, pork relocated to walk in cooler to thaw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers being wet stacked.

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. Ensure that foods are properly stored by separating raw foods from ready to eat. Observed cooked sausage stored co mingled with raw sausage. Sausage was discarded during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemicals placed in secondary spray bottles without being labeled with the common name of their contents. CDI- Chemicals were labeled during the 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 beans inside of the walk in cooler attempting to cool in a bulk amount. CDI- beans were broken down in to smaller portions to effectively cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods inside of the walk in cooler stored on the floor. Ensure that foods are stored at least 6 inches off the ground to prevent possible contamination from occurring.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids broken off unit and one door left open. Ensure that dumpster is replaced to prevent possible attraction or harborage of pests.

6-501.16 Store mops for air drying after use. Observed wet mop stored with the handle down. Ensure that mop is stored to allow air drying without any form of contamination to the mop handle. CDI- Mop was flipped during the inspection to allow mop head to dry downward.

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. Ensure that foods are properly stored according to their final cook temperature. Observed raw chicken stored above raw chicken. Foods were reorganized during the inspection by the pic. For more information on food storage order please visit: http://meck.co/FoodSafety

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 beef inside of the walk in cooler in a bulk container not suitable to allow air flow with plastic cling wrap tightly attached and allow faster cooling rate. Ensure that food is broken down in to smaller portions or placed in an ice bath while stirring to cool at a faster rate. CDI- Beef was broken down in to smaller portions during the inspection and vented.

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 single service foil take out trays left open-ended during the inspection. CDI- trays were inverted during the inspection to prevent the possibility of contamination from occurring by PIC.

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 shelving starting to rust inside of the walk in cooler. Replace or repair to meet corrosion resistant compliance.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids broken off unit and one door left open. Ensure that dumpster is replaced to prevent possible attraction or harborage of pests.

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 foods that were prepared over 24 hours ago without date marking labels attached. Foods include pork skin, diced tomatoes, and beef. CDI- Foods were dated during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemicals placed in secondary spray bottles without being labeled with the common name of their contents. CDI- Chemicals were labeled during the 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 shredded beef inside of the walk in cooler in a bulk container not suitable to allow air flow and allow faster cooling rate. Ensure that food is broken down in to smaller portions or placed in an ice bath while stirring to cool at a faster rate. CDI- Shredded beef was broken down in to smaller portions during the inspection.

Observed seasonings left uncovered inside of dry storage. Lid was found and food was covered during the inspection to proevent possible contamination of the food. 3-305.14 Unpackaged food shall be protected from contamination during preparation.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels left attached in prep unit. Ensure that avocados are being washed prior to use to prevent possible contamination of foods. Avocados were removed from prep unit, washed, and stickers were removed before replacing inside of prep unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. An example was demonstrated showing the PIC how to properly pyramid stack dishes to allow airflow to accomplish air drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids broken off unit and one door left open. Ensure that dumpster is replaced to prevent possible attraction or harborage of pests.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign posted at the hand washing sink. REHS left a hand washing sign with person in charge to post.

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 some plastic containers placed stored as clean with build up, label residue, and debris left attached from previous uses. Ensure that dishes are being effectively cleaned to sight and touch. CDI- Plastic containers were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 foods inspired of prep unit stacked above the fill line causing them not to meet temperature threshold of 41F or below. CDI- Foods were moved to walk in cooler to cool during the 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 potato bake inside of the walk in cooler in a bulk container not suitable to allow air flow and allow faster cooling rate. Ensure that food is broken down in to smaller portions or placed in an ice bath while stirring to cool at a faster rate. Observed steaks recently marinated and placed directly on top of each other without allowing air flow. CDI- Steaks were placed on a sheet tray to cool at a faster rate.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods inside of the walk in cooler stored on the floor. Ensure that foods are stored at least 6 inches off the ground to prevent possible contamination from occurring.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids broken off unit and one door left open. Ensure that dumpster is replaced to prevent possible attraction or harborage of pests. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Additonal cleaning needed around dumpster

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed shelled eggs at temperature of 47F inside of the prep unit. Shelled eggs were moved to walk in cooler to maintain temperature threshold.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Ensure that foods are quickly cooled using vented lids inside walk in cooler/freezer. Observed pico de gallo inside of the walk in cooler in a bulk container with the lid tightly sealed. Pico de gallo was broken down in to smaller portions with the lid vented to meet cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing in prep sink completely submerged, under running water at a temperature above 83F. Ice was added to meet thawing requirement of 70F or below threshold when cooling.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids broken off unit. Ensure that dumpster is replaced to prevent possible attraction or harborage of pests. Owner called dumpster people to switch units. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Additonal cleaning needed around dumpster and grease trap areas.

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 some plastic containers placed stored as clean with build up, label residue, and debris left attached from previous uses. Ensure that dishes are being effectively cleaned to sight and touch. CDI- Plastic containers were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety All time and temperature controlled foods kept for cold holding shall be maintained at 41F or below. Observed portioned salsas in the waitress station above temperature threshold at a temperature of 45F. CDI- Observed shelled eggs stacked too high inside of prep unit at a temperature of 47F. Top half of the eggs above fill line were discarded. The bottom half met temperature threshold.

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 wet wiping cloths on the countertops. Ensure that wet wiping cloths are making it back to sanitizer buckets after uses. CDI- PIC moved sanitizer back to sanitizer buckets during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels left attached in prep unit. Ensure that avocados are being washed prior to use to prevent possible contamination of foods. Avocados were removed from prep unit, washed, and stickers were removed before replacing inside of prep unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. An example was demonstrated showing the PIC how to properly pyramid stack dishes to allow airflow to accomplish air drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door with a broken lid and doors left open. Keep dumpster doors closed to prevent possible attraction or harborage of pests. Reach out to waste management for replacement lids.

6-303.11 Provide required lighting intensity. Observed blown bulb underneath hood area resulting in 39ftc. Food preparation areas shall have 50ftc at least 30 inches from the ground. Replace bulb to meet lighting requirement.

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 procedure for vomiting and diarrheal events. EHS educated PIC and provided documents.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausages in the flip unit that were above 41F. Sausages were over stacked in the containers causing the ones on top to be above temperature. Container was refilled with sausages before EHS arrival. CDI-sausages were portioned out and one container of sausages from the top was put back into the WIC to cool down.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen steak on a cart that was sitting in the middle of the kitchen. EHS explained to PIC the procedures for thawing foods. CDI-Steak was put into the WIC.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards with deep cuts and slices in them that are not easily cleaned. REPEAT

5-205.11 Maintain access to handsinks. Observed hand washing sink blocked by containers of food products stored inside sink basin; Ensure hand washing sink is only used for hand washing. CDI items removed during inspection.

NO POINTS DEDUCTED 3-501.14(A) 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 45F. -P Observed large containers of cooked shredded beef cooling inside walk-in cooler, covered measuring 50F; beef was cooked prior to inspection and was within 6hr cooling parameters. Based on placement and thickness of product 41F would not be reached within 6hrs without intervention. CDI Methods corrected during inspection to ensure required temp was reached; Product transferred out of large bus tub to sheet pan uncovered and placed into walk-in freezer. Temp observed at 38F during inspection, education given to owner.

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 Observed sealed bulk container of cooked shredded beef with tight cover cooling in walk-in measuring 50F; CDI corrected during inspection, products transferred onto sheet pan and placed into walk-in freezer to rapid cool to required temp. Observed temp at 38F during inspection; education given to owner.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply stained cutting board in need of resurfacing / replacing in kitchen area. 4-101.19 Nonfood-Contact Surfaces - C Observed split / torn gasket on walk-in cooler in need of repair. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed melted / damaged plastic containers kitchen area in need of removal / replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (all handles on bulk dry food bins; broken granite partition in back kitchen between flip top unit and hand washing sink).

NO POINTS DEDUCTED 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in kitchen prep area with light bulbs that are not shielded near back entrance of kitchen.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, pork rinds, potatoes and corn patties that were in the flip unit. The foods were over stacked causing the top portions to be over 41F. CDI-foods were portioned out into another container and were put into the WIC to cool.

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 Oserved lettuce that was cut before EHS arrival that was cooling in a large container with the top on it. CDI-lettuce was portioned out into another container and PIC was told to leave the tops off until lettuce cooled down.

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 cups used as scoops sitting in bins of rice and beans. CDI-cups were taken out. EHS advised PIC and employees to use cups with handles on them or scoops.

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 mushroom sauce and salsa in the prep units that were prepped 01-05-2021 and were above 41F. CDI-items were discarded 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 beef in the WIC that was cooked on 01-05-2021 and was above 41F. CDI-beef was 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 cooked pork, tomatoes, lettuce, in the prep unit that were not date marked. Observed milk in the reach in cooler that was not date marked. CDI-foods were labeled with the correct 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 beef that had been cooked before EHS arrival that was cooling while tightly wrapped in plastic wrap. CDI-PIC removed the plastic wrap and placed the beef into the freezer to rapidly cool. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being held in sanitizer that was not at the correct concentration. CDI-sanitizer was replaced

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico recorded above 41F (see chart). CDI- Discarded, REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chorizo was cooling in large bus tubs. CDI- Transferred to sheet trays.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored on prep tables.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo and refried beans recorded above 41F (see chart) CDI- Discarded. Suspected cooling issues. Discussed cooling with sheet pans

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some oils and water bottles not labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bottle stored on floor. Keep off floor.

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. In use utensils observed in water recoreded at 70F. CDI- Water discarded. Brought to dishwasher.