JOHNNY BURRITO

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 pico cooling in reach in cooler and salsa verde cooling in reach in cooler. CDI - Moved to reach in freezer where veggies are cooled. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple food products in reach in coolers not covered/protected. Keep wrapped/covered. 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 Diablo salsa cooling in large tun with lid on product. Cooling rate was 0. CDI - Portioned into smaller containers with an ice bath. 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some food products not covered in reach in coolers. Cover.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Spinach in reach in cooler recorded at 50F. CDI - Cooled down on sheet tray in WIC as it was taken from bag in WIC and sorted through an hour ago. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observe employee wash discard gloves after handling raw chicken and proceed to don new pair without washing hands. CDI - Stopped employee and directed to wash 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. Rice was in deep pan in reach in freezer cooling. Method would not have reached cooling in time. CDI - Placed on sheet tray for proper cooling. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Rice observed in deep pan reach in freezer. CDI - Method changed to sheet tray. 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Containers of spinach and cheese in reach in coolers stored unwrapped. Keep wrapped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Two containers of salsa in flip top cooler recorded above 41F. CDI - 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 .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Two bell peppers stored on shelves touching shelves. CDI - Peppers discarded.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up in ice machine. CDI - Cleaned on site.

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 Prepped spinach, pico, and salsa all cooling in reach in coolers. CDI - Cooling adjusted, portioned out in smaller pans and moved to reach in freezer. .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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Spinach and lettuce reach in cooling. CDI - Brought to reach in freezer for cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Diced tomatoes and cut tomatoes cooling with wraps on product, CDI - Unwrapped. 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 .

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Cilantro over stacked and touching shelf above. CDI - Discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple food items in WIC recorded above 41F, CDI- 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 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 Shredded lettuce cooling in reach in cooler. CDI - Moved to WIC for proper cooling.REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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. -PfObserved one dented can not segregated. CDI- Removed from use.

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 . Spinach recorded at 49. 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 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 . Tomatoes recorded at 46F in reach in. CDI - PIC stated they were just prepped and cooling. Moved to reach in freezer for cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded at 0ppm. REPEAT. Exchanged

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Diced chicken in hot box recorded at 130F. Temperature is dropping when food is taken from hot box and diced. Re heat after dicing. CDI- Placed on TPHC. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded at <50ppm Quat. CDI- Exchanged for new bucket.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Diced steak in hot box recorded at 129F, CDI- Reheated to 165F

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 . Cheese and lettuce recorded at 44F in WIC, Suspected WIC door left open during prep. CDI- Discarded, Facility has maintenance scheduled for next week to double check. All other temps good.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice wand stored on shelf in freezer, Keep in Silan wrap. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Red cutting board has deep cuts, CDI- Discarded.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Ice wand stored on shelf in freezer, Keep in Silan wrap

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee get water from handsink. CDI: EHS educated employee on where to obtain water.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed facility preparing produce without boiling water for washing first while under a boil water advisory (BWA). CDI: Facility terminated process and purchased pre-cut lettuce for use. Facility will wash heads of lettuce when water is cleared. EHS and PIC discussed BWA recommendations and what facility should be doing.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed facility had prepared sanitizer without boiling water first when under a BWA. CDI: Sanitizer was dumped out. Water was boiled and cooled and sanitizer was made. Dishes were then properly washed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedure for hot, mild, or verde salsas held on TPHC. CDI: Items added to the current procedure for corn salsa.

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 pico cooling in the reach in freezer in a deep, plastic container. Product was cooling slowly but had only been prepped for about 20 min when EHS arrived per PIC. CDI: Product was divided up into two pans. Overall facility has good cooling practices in place.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket at 0ppm quat on the line. Bucket had several wet wiping cloths in it. CDI: PIC refilled bucket to proper concentration and only placed one wet towel in the bucket.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow device on hose connections in the mop area. VERIFICATION REQUIRED

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans in prep unit holding below 135F. CDI: Product reheated to 202F. All other hot holding items were in compliance today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top unit on left side of line holding above 41F. CDI: PIC had taken temperatures at opening and all items were below 41F. Items placed on TPHC and discarded at closing. Cooler was covered and items came below 41F.

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 baseboard tile at 3-comp sink is in need of reattaching.

4-703.11 Hot Water and Chemical-Methods - P Observed employee wash, rinse, and sanitize knives, but knives were simply dipped in sanitizer. Sanitizer contact time was not met. CDI: Items rewashed properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one 1/3 pan of chicken thighs cooked today cooling in walk in while covered. All other items cooked or prepared today were cooling or cooled properly during inspection. EHS discussed with PIC about their cooling procedures and methods for all items. REPEAT VIOLATION Overall there have been significant improvements and changes made to cooling procedures over the past few inspections.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with no hair restraint upon entering facility. CDI: Employee donned hair restraint.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with some pink and black build up. CDI: Ice shield wiped down.

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 pico cooling while tightly covered in reach in and ground beef cooling in walk in uncovered, however in need of active stirring due to volume. CDI: Pico moved to shallow container in reach in freezer and cooled to below 41F. Ground beef was stirred and moved to two pans and placed in reach in freezer. REPEAT VIOLATION

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 no date markings on items in prep top cooler that were prepared prior to today. CDI: EHS and PIC discussed date marking procedures. Products dated.

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 salsa verde cooling while covered In reach in cooler. CDI: Item moved to shallow pan and cooled to 41F within 10 min in the freezer. REPEAT VIOLATION Significant improvements made from previous inspection. Facility is utilizing the reach in freezer to cool products and shallow pans in the walk in cooler as well.

General Comment: 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 employees touching faucet handles with bare hands after washing therefore recontaminating hands. CDI: education was provided; EHS intervened and hands were washed properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two pans of steak at 119F - 123F and a pan of diced chicken at 123F holding inside hot box. CDI: chicken reheated to 168F and steak was reheated to 174F.

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 inside walk-in cooler shredded lettuce and tamales wrapped tightly and stacked during cooling process. Observed gaucamole in deep pan covered during cooling process. Observed guacamole and sour cream cooling in deep pans inside reach-in cooler CDI: gaucamole, lettuce, and tamales transferred to metal pans and stored in reach-in freezer for cooling. Sour cream moved into ice bath. Reviewed cooling procedures and highly suggested to start utilizing reach-in freezer more frequently to aid in cooling.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in buckets with wiping cloths measuring sanitizer at 0 - 100ppm. CDI: changed out and corrected to proper strength from 3-comp sink dispenser. Sanitizer dispenser recorded at borderline concentration (200pp). According to manager chemical company was on the way for repair.

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 brisket that was cooked this morning cooling at a rate of 0 degrees/min in the walk in cooler. Employee stated the brisket was cooked this morning then cooled. Brisket was put in a container deeply portioned and wrapped in plastic wrap before reaching 41F or below. Once wrapped in plastic wrap the brisket was no longer cooling at an adequate rate. A small container of queso was in the walk in cooler covered in plastic wrap and dated 7/15, queso was 53F. Ensure TCS foods are completely cooled to 41F or below before covering. CDI- Brisket put into two containers with more surface area and put in reach in freezer for rapid cooling. Queso discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items cold holding above 41F in the walk in cooler. The ambient air temperature of the cooler is 38F. EHS will re-visit facility this week to ensure all TCS items in cooler are 41F or below. VR- Verification required.

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 brisket deeply portioned and wrapped in plastic wrap cooling in the walk in cooler. Two containers of pico and a container of cut tomatoes were in the top portion of the prep cooler all above 41F. Tomatoes were cut and pico was prepared this morning. TCS items should be cooled to 41F or below before placing in the prep cooler. Do not deeply portion or wrap TCS foods until cooled to 41F or below. CDI- Brisket split into two containers with more surface area and placed in reach in cooler. Pico also spread in container with more surface area and placed in reach in freezer. Tomatoes moved to reach in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer at correct concentration between uses. Observed a sanitizer bucket with little sanitizer inside and several wet cloths stacked inside not submerged in sanitizer. A wet wiping cloth was also stored on the main prep line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of metal pans. Ensure all utensils and equipment are fully air dried before stacking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled pork stored inside hot box in back kitchen area hot holding below 135F; (124F); CDI (corrected during inspection) reheated to 170F and placed back into box. All other TCS foods properly hot held (see temp chart).

REPEAT 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 (handles on bulk dry food product bins collecting old food debris); Observed slight build up on hood system during inspection.

NO POINTS DEDUCTED 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed written procedures during inspection, did not observe TIME recorded for products under use of TPHC procedures.

4-501.11 Maintain equipment in good repair. Observed rusty shelving inside walk-in cooler (missing coating) in need of resurfacing.

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 (handles on bulk dry food product bins collecting old food debris); Observed slight build up on hood system during inspection, staff began wiping down surfaces during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed corn salsa with TPHC procedure with no times being marked. CDI: time properly marked. Ensure the time is marked everyday when corn salsa has been removed from temperature control. EHS suggested writing the time once, at 11am and then discarding any product left out at 3pm. EHS observed other salsas also sitting in ice (only contacting the bottom of container) that may need to be placed on time if they cannot be kept at 45F or below. EHS advised PIC to monitor salsas.

7-204.11 Provide sanitizer at correct concentrations. -P Observed sanitizer buckets with 0ppm chlorine and 0ppm quat being used on prep surfaces. Observed spray bottles around kitchen with quat sanitizer at low concentrations. Observed quat sanitizer dispensing from three compartment sink around 50-100ppm. VERIFICATION REQUIRED to ensure sanitizer is dispensing at proper concentration. Facility was not sanitizing dishes at time of inspection. EHS advised PIC to manually mix sanitizer when being used to sanitize dishes until sanitizer is dispensing at the proper concentration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloths being stored on surfaces around the front area. Observed wet cloths stored above the sanitizer line in bucket. Sanitizer measured 0ppm quat and chlorine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on can opener blade, bottom of reach-in freezer, and on the fan cover beside hot box.

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. REPEAT Observed ceiling tiles beginning to warp above grill area. Observed ceiling tiles ajar above mop sink. Observed peeling paint on wood holding up shelf above three compartment sink.

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 one employee wash hands and then turn off faucet without barrier. CDI: EHS educated employee on proper way to turn off faucet by using a barrier. All other employees washed hands frequently and properly.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine deflector plate with minor build-up in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lettuce chopper and tomato dicer being stored as clean with food debris left in the cracks and crevices. CDI: dishes were taken to be properly washed. Employee stated his intention was to wash dishes a second time.

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 REPEAT Observed corn salsa cooling at a rate of 0.03 deg/min, pico at 0.08 deg/min and lettuce, corn salsa #2, and red salsa cooling at rates of 0.0 deg/min. Proper rate for foods cooling from 70F to 45F is 0.12 deg/min. Observed ground beef cooling at a rate of 0.27 deg/min in freezer. Proper cooling rate for items cooling from 135F to 70F is 0.5 deg/min. Helpful cooling documents were emailed to PIC along with inspection. EHS suggested stirring product to help them quickly cool. VERIFICATION REQUIRED to ensure facility is cooling items at a fast enough rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced tomatoes, pico (50), sour cream (48), guacamole (50), and shredded cheese (49) holding at temperatures above 45F in prep top cooler. EHS left thermometer in prep cooler where it read 49F. CDI: all items were voluntarily discarded. PIC stated that lettuce in this cooler was frozen upon arrival this morning. See item 45 for verification.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC for corn salsa on prep top unit without time being marked. CDI: PIC wrote time on piece of paper and taped it to the wall. EHS explained that if the piece of paper states 11am-3pm, the corn salsa must then be removed from temperature control at exactly 11am each day when being placed on TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed lettuce, corn salsa, pico, and red salsa cooling with tightly wrapped plastic. Observed multiple hot items (135F and above) being cooled at the same time in reach-in freezer. Items were not cooling at a fast enough rate. CDI: EHS suggested staggaring cooling times of hot items. All plastic was vented to quickly cool. EHS will be making visits to check on cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of white granular without label. Container was sitting on top of a larger container labeled SALT employee stated smaller container was salt as well. Ensure all containers are labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloths being stored on prep surfaces around front line. Observed wet wiping cloths being stored in green buckets with 0 ppm quat near prep area and wet wiping cloths above sanitizer level on front line. Ensure all wet wiping cloths are stored in sanitizer at the proper concentration. Observed sanitizer in spray bottle measure 50 ppm. PIC stated they were filled this morning. EHS suggested switching out sanitizer an additional time during or right before service.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed debris collecting in container that stores single-service sauce cups.

4-501.11 Maintain equipment in good repair. REPEAT Observed metal rack used for drying dishes with rust. Resurface or replace. Observed split gasket in prep cooler #2. Observed prep top cooler holding foods above 45F. VERIFICATION REQUIRED to ensure cooler has been fixed and is capable of holding foods below 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in the gasket of prep cooler #2.

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. REPEAT Observed ceiling tiles beginning to warp above grill area. Observed ceiling tiles ajar above mop sink. Observed peeling paint on wood holding up shelf above three compartment sink.

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 hot sauce with cooked tomatoes cooling at a rate of 0.17 in the walk-in. 0.5 deg/min is the proper rate for 135F to 45F. CDI: PIC relocated hot sauce to reach-in freezer to quickly cool. EHS reminded PIC that large containers of hot foods need to be stirred periodically while cooling. Observed pico cooling at a rate of 0.06 deg/min in the reach-in cooler and 0.07 deg/min in the small prep cooler. Proper cooling rate for 70F to 45F is 0.12 deg/min. CDI: pico was spread out into a large, shallow metal pan and placed in the reach-in freezer to quickly cool. EHS advised PIC to keep in mind that foods that are cooling should be given a large surface area, uncovered, to cool foods properly. EHS suggests having a spot in the reach-in freezer for blast chilling hot foods. For pico and tomatoes, EHS suggests spreading items out onto shallow pans to quickly 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 REPEAT Observed improvement with cooling methods where items cooling are now being left uncovered to quickly cool. More improvement is still needed. Observed pico and tomatoes cooling in deep containers. Observed shredded lettuce cooling in prep top cooler. Observed hot sauce with cooked tomatoes cooling in deep, large container in the walk-in. Observed cooked tomatoes and shredded lettuce cooling in the walk-in with tightly wrapped plastic. CDI: hot items were placed in reach-in freezer to quickly cool. Pico and tomatoes were placed in large, shallow container and left uncovered in the reach-in cooler to quickly cool. Lettuce on prep top was placed in prep cooler and replaced with lettuce below 45F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in red bucket measuring 0 ppm quat. CDI: bucket was re-filled with 200 ppm quat.

4-501.11 Maintain equipment in good repair. Observed metal rack used for drying dishes with significant rust. Resurface or replace.

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 ceiling tiles beginning to warp above grill area. Observed peeling paint on wood holding up shelf above three compartment sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-501.114 Observed sanitizer at three compartment sink at 50 ppm quat. Dishes were actively being washed. Sanitizer was dispensing at low concentration. CDI: Quat was manually mixed to measure 200-400 ppm quat. VERIFICATION REQUIRED to ensure quat is dispensing at the proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salsa and lettuce in prep top cooler holding at temperatures above 45F. CDI: Lunch was over and all items were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed most items throughout establishment without date labels. PIC stated items are dated at the end of each day. Dates are labeled on plastic wrap which is not placed on food items until after they have cooled. Ensure all dates are correct at the end of each day if the intent is to hold food items longer than 24 hours.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed corn on TPHC without time labels. CDI: PIC was advised to ensure time labels are placed on all food items on TPHC.

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 diced tomatoes in reach-in cooler with a tight fitting lid and diced tomatoes/salsa in the small prep cooler with tightly wrapped plastic while cooling. All products were at temperatures above 45F. CDI: Large container of diced tomatoes were voluntarily discarded. All other pans of tomatoes and salsa were uncovered and moved to walk-in cooler to quickly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in a bucket of sanitizer at 0 ppm quat.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands, then recontaminate hands by not turning off faucet with barrier.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler.

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 items in WIC cooling while tightly covered. CDI: Items vented properly. REPEAT VIOLATION

4-502.11(A) Maintain utensils in good repair. Observed cracked and damaged lids covering rice and beans. PIC directed to purchase new lids. 4-501.11 Maintain equipment in good repair. Observed rusted shelving under prep table. ugy68

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed high pressure sprayer attached at mop sink. Water left running. PIC directed to inform employees to turn off hose when sprayer is attached or purchase a high pressure vacuum breaker. CDI: water turned off.

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 lettuce , chicken , pico/salsa all cooling at insufficent rate. CDI method change achieved proper cooling rates.

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 salsa/pico, chicken cooling in large volume and tightly covered. CDI changed to shallow metal pans and vented proper cooling achieved.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed rear bucket for cloth storage measuring 0 ppm QAC sanitzer . CDI sanitzer changed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed lettuce cooling tightly covered in walk in observed rate of cooling after 15 minutes was 0. CDI vented product and achieved rate of .4 see temperature chart above.

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 lettuce cooling tightly covered in walk in rate of cooling observed 0 CDI vented and rate of cooling observed .4.

4-501.11 Maintain equipment in good repair. Observed gaskets in lower prep units in need of replacement.

6-303.11 The light intensity shall be (A) 10 foot candles in refrigeration units. Observed walk in does not meet light requirements.

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 pico and tomatoes cooling tightly covered CdI vented to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket for cloths in rear kitchen area with weak sanitizer and in need of changing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Reach in freezer in rear door faces in need of cleaning. Lower shelving for prep tables rusting.

5-402.13 Maintain sanitary sewage system.-P Observed floor drains in rear under 3 compartment sink and prep sink clogged . CDI plumber working on unclogging during inspection. -0 points-

6-303.11 The light intensity shall be (A) 10 foot candles in refrigeration units. Observed lighting in walk in less than 10 foot candles.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed no one on staff with ANSI accredited food certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal food stored above food for the facility on top shelf in walk in unit. CDI items relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed employee raw shell eggs stored above ready to eat food. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed salad spinner, knives, plastic food bins, plastic and metal containers soiled with food debris. CDI items moved to sink for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. CLean thermometer before use and before storing. Observed thermometer that was stored with debris. CDI item cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bucket at 0ppm. CDI bucket filled to proper concentration.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed corn salsa that was at 51F since 6am. CDI item 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 guacamole with tomates, pico, lettuce, and diced tomateos that were not dated. CDI items dated. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer stored in bucket labeled soap. CDI bucket dumped.

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 tomatoes, pico, lettuce, corn salsa, spicy sauce and salsa that was tighlty covered cooling in reach in units. CDI items uncovered spicy sauce and large batch of tomatoes splaced in shallow metal containers and placed in reach in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths held on front line under scoops for food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walls behind front and back prep areas soiled with debris, oven doors, grill area, exterior of kettle, reach in doors, and walk in handles soiled with debris. Repeat.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed walk in unit with lighting below 10 ft candles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of black beans on counter aT 93F and chicken in hot box at 118F. CDI items reheated. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed bucket of salsa, tamales, spicy shredded chicken, diced chicken, pinto beans, spinach, tamale mix, and milk not dated. CDI items dated. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in doors and back rack soiled with debris.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed microwave and toaster in facility that not working and not in use.

2-301.15 Only wash hands in handwashing sink.-PF. Observed employee wash hands in 3 compartment sink. CDi instructed to rewash in hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pan of grilled chicken and 3 containers of green chili chicken between 123-134F. CDI grilled discarded and green chicken reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed corn chili on the line at 80F. CDI item discarded and fresh batch made. Left TPHC procedures if they want to use time instead of temperature.

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 cored tomatoes in cooler without dates. CDI items dated.

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 multiple dented cans stored with cans in good condition. CDI items moved to a separate area to be exchanged.

2-301.14 When to Wash - P. 2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed employee put on new gloves without handwashing. CDI hands washed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with a 4 plastic containers soiled with debris. CDI items moved to sink for cleaning. Repeat.

3-403.11 Reheating for Hot Holding - P. 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed steak placed back in hot holder at 134F. CDI item placed back in oven for reheating.

3-501.14 Cooling - P. 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 corn cooked this morning at 81F after two hours. CDI corn discarded.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed facility with grilled chicken 107F, multiple containers of seasoned chicken at 118-131F, and steak at 107F. CDI items reheated.

3-501.15 Cooling Methods - PF. 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 facility with corn tighly packed and covered in plastic cambro and lettuce, tomatoes, and guacomole with tomatoes tightly covered in reach in while cooling. CDI items uncovered.

3-602.11 Food Labels - PF. 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 rice krispies and brownies in the front area without food labels. CDI treats placed behind counter to be passed out to customers.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed facility with wet cloths on counters and underneath cutting boards.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom portion of robo coup, radio, and reach in doors soiled with debris.

2-102.12 Certified Food Protection Manager - C. Someone on staff that has ANSI accredited for certification shall be available during all hours of operation. Observed PIC with expired certification.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed facility with soiled utensils. CDI items moved to sink for cleaning.

3-501.15 Cooling Methods - PF. Foods shall be cooled in shallow containers, separated in smaller portions, and uncovered. Observed cored tomatoes, rice and grilled chicken covered in walk in cooler. CDI items uncovered.

2-102.11 Demonstration. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

2-401.11 Eating, Drinking, or Using Tobacco. Employee drinks must be covered and stored in areas to prevent contamination of exposed food, clean equipment, utensils, linens, and single service. Observed an employee drink sitting next to a cutting board in the kitchen. CDI.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Maintain the ice machine clean. Observed the ice machine with some black build up in the chute. CDI.

3-501.14 Cooling. Cooked TCS (time/temperature control for safety) food shall be cooled to 70F within 2 hours and to 45F within a total of 6 hours. Observed cooked salsa at 85F after almost 2 hours. Placed on ice to rapidly cool. CDI.

3-501.15 Cooling Methods. The facility must use proper methods to cool TCS (time/temperature control for safety) foods such as shallow uncovered pans or ice baths. Observed the facility was cooling in a tightly covered container in the walk-in. CDI- put on ice.

3-304.14 Wiping Cloths, Use Limitation. Store wiping cloths in sanitizer. Observed wet wiping cloths on counters and throughout the kitchen.

The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

Maintain hot foods at 135F or greater. Observed two containers of chicken at 110F and 116F. CDI - by reheating to 165F+.

Several items made with cut tomatoes were at 50-70F in tightly covered containers in the walk-in. CDI by venting.