EL MOLINO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a carton of raw shell eggs being stored over ready to eat foods in reach in cooler in bakery, packages of raw ground beef being stored on top shelf of walk in cooler over ready to eat foods and a package of raw pork skin being stored on top of packaged cheese in walk in cooler. CDI: Employees re-arranged all items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a container of milk being stored at 48F in dessert display cooler. CDI: PIC voluntarily discarded milk.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a metal container packed tight with sliced tomatoes covered with plastic wrap which were cooling in sliding glass door behind sandwich prep station at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed plastic wrap and placed tomatoes in walk in cooler to rapidly cool. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of evaporated milk and condensed milk being stored on floor in bakery section of kitchen. Store food items at least 6 inches above the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a set of tongs being stored inside a container of roasted peppers in which handle of tongs were resting on peppers. CDI: PIC removed tongs and replaced with a new set which was stored with handle above food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed a spray bottle of quat sanitizer in which no test strips were available to measure concentration level. CDI: PIC discarded quat santizer and prepared a spray bottle of chlorine sanitizer in which test strips were available.

5-205.15 Maintain a plumbing system in good repair. Observed water spraying out of handle for hot water fixture at 3 compartment sink. Repair leaking fixture.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on clean dish shelf. Store employee drinks in a separate area. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw beef and then used same pair of gloves to handle RTE foods. Employees must discard gloves and wash hands when switching from handling raw animal foods to handling ready-to-eat foods. CDI - Employee educated and she discarded 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. 3 containers of red and green salsas measured 45-46F in walk-in cooler. Manager stated it began cooling last night. Use shallow pans or ice bath and request stirring to cool TCS foods after cooking. CDI - PIC educated on cooling and he discarded salsas. 0 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P PIC stated that pre-made aerosol sanitizer is used to clean tables that bread dough is prepared on. Label on bottle states only for use on non-food contact surfaces. CDI - PIC instructed to use chlorine sanitizer to sanitize prep tables. 0 pts.

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 Salsas were cooled overnight in large tubs with lids. Use shallow pans that are uncovered or ice bath with frequent stirring to cool TCS foods after cooking. CDI - PIC educated on cooling methods and discarded salsas. 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 .

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 bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stacks of pans and containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on door of walk-in cooler. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Sprayer at 3-compartment sink hangs below flood rim of sink. VR - Verification required within 10 days that sprayer is repaired so there is an air gap.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI PIC provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs above RTE bakery foods in the RIC. CDI PIC moved eggs. 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 hotdogs in the prep top above 41F. PIC stated that these were cut at about 3 hrs ago. CDI PIC moved these to a larger pan and put them in the freezer and cooled down quickly to 41F or below. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 2 open containers of milk with no date mark. CDI PIC stated that the milk was opened yesterday and she put date on the packages. REPEAT

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a aresol can of RAID bug spray in the kitchen. EHS advised that this is not approved to be used in food service facilities. CDI PIC voluntarily discarded the RAID bug spray.

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 sliced pork in a deep pan, densely stacked with the lid on, cooling in the WIC. PIC stated that the pork had been sliced about 1 hour ago. CDI PIC the pork into a larger pan and put in the WIF with the lid off to cool down quickly. 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 .

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple areas of clutter and unused items in the kitchen and bakery area. Facility needs to organize and remove unnecessary items from the premises.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food over customer food (mussels) in the small chest freezer next to drink dispensers. CDI PIC moved employee food.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an open gallon of milk and pack of hot dogs not date marked. CDI PIC stated that they were opened yesterday and she put date on the packages. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple spray bottles and containers of chemicals stored on top of equipment and prep tables. CDI EHS educated PIC and she out all chemicals on the floor under to handwashing sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of cups directly on the floor. CDI PIC put the box on a shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple employees handling food with jewelry on their arms.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw loom (pork) stored above ready-to-eat, cooked pork 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

3-401.14 (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: www.mecknc.gov/foodsafety -Observed par-cooked lomo (pork) in WIC. PIC stated the facility places lomo on the grill and half-cooks it, cools it in the WIC, then fully cooks it when a customer orders it. EHS explained to PIC that facility must obtain prior approval from the health department before utilizing non-continuous cooking. -CDI- PIC fully cooked the lomo in the WIC and PIC stated facility will no longer utilize non-continuous cooking until they receive approval. PIC stated facility would like to submit non-continuous cooking application for lomo. EHS emailed PIC non-continuous cooking application and will review application once submitted.

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 two pans of pork in the WIC not meet cooling parameters. Observed on pan of pork at 46F and the other pan at 49F, after being fully cooked yesterday and cooling in WIC overnight. PIC stated facility typically cools foods in the walk-in-freezer for rapid cooling, yet PIC was not present at facility yesterday and cannot verify cooling procedures for the observed pork. -CDI- PIC voluntarily discarded the pork. -REPEAT- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed two large pans of pork not meet cooling parameters in the WIC. After being cooked yesterday, pork was placed in large pans, partially covered with lids, in the WIC. Observed pork at 46F and 49F during inspection. PIC stated facility typically cools foods in the walk-in-freezer for rapid cooling, yet PIC was not present at facility yesterday and cannot verify cooling procedures for the observed pork. -CDI- PIC voluntarily discarded the pork. -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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed squeeze bottle of oil lacking a label. Label all containers/bottles. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean. Separate dishes after wash/rinse/sanitize to allow for proper air drying.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed rinse step occurring after sanitizing step in 3-compartment sink during cleaning process. -CDI- EHS educated PIC on proper order of washing, rinsing, and sanitizing, followed by air drying. 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 .

3-501.14(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 pork chops not meet cooling parameters after cooling overnight in WIC. Observed pork at 55F in WIC, while cooling since 8pm last night. -CDI- PIC voluntarily discarded the pork. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep top by grill above 41F. Items above 41F were filled over the fill line. PIC stated items were placed in prep top from WIC less than an hour ago. -CDI- PIC turned down temperature of prep top unit and reduced the volume of food in the prep top containers. EHS observed temperatures drop in unit by end of 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 .

3-501.15 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 pork stored in large metal container in WIC not meet cooling parameters. Per PIC, pork was cooked last night, then placed in WIC and covered tightly with lid. -CDI- PIC voluntarily discarded the pork. EHS educated PIC on proper cooling methods, including leaving food uncovered, placing in freezer temporarily, or 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 .

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 spray bottle of oil lacking a label.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed walls behind grill/ grill prep top with buildup of debris. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed phone stored on prep top by stove, where food is prepared.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 bags of pork without a label. CDI- Pork bags labeled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions at 3 comp sink with dishes. CDI- Onions removed. Observed order paper stored on top of lettuce. CDI- Lettuce 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 tracks of deli case in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Obsevred phone stored in dry storage shelf with single service items.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented cans. CDI- Discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bin of dishes in need of cleaning. CDI- Items taken back to be cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of chicken holding above 41F. Observed beef in the cold well holding above 41F. CDI- All items discarded. Observed jalapenos holding out on the prep table. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed disinfectant and Lysol in kitchen area for use. PIC stated that they use both for cleaning food prep services.

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 pan of breaded chicken stored in a large pan prior to being cooled to 41F. CDI- Discarded. EHS reviewed proper cooling methods with PIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches and gnats in the kitchen area. Increase pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut limes sitting out uncovered. Limes had gnats on them. CDI- Discarded.

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 in low reach in not in sanitizer. Cloths were wet from water at the bottom on the unit. Keep cloths in sanitizer.

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. Observed mops and brooms stored beside the dry dish storage area. CDI- Removed.

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 prep top units and low reach ins in need of cleaning. Observed mats in need of cleaning in the walk in cooler.

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 floors in need of cleaning, under and around equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored clean with debris and build up on a blade. CDI-Can opener was relocated to 3 compartment sink. 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 .

3-501.14(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 a large container of pork cooling and in the walk in freezer and not meet the 2 hour initial cooling rate from 135 to 70F. EHS observed pork at 128F at 5:30pm and PIC stated that pork was placed in walk in freezer at 1pm. CDI-Pork was discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, sliced avocados, and cut lettuce in salad flip top cooler above 41F (refer to temperature chart). PIC stated that items were cut 2 hours prior and could’ve been placed directly into unit or pulled in and out of unit during food prep which could have caused items to go out of temperature. PIC also stated avocados are only cut and held for 2 hours due to quality. CDI-cut tomatoes and and cut lettuce moved to walk in cooler to rapidly cool and cut avocados placed on 4 hour TPHC procedures and a 4 hour time sticker was added on avocado container. 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 sliced tomatoes cooling in 4 deep metal containers in the reach in cooler while tightly wrapped in plastic wrap and not meeting the cooling rate (refer to temperature chart) as well as pork cooling in a large deep metal container in the walk in freezer with a metal top covering cooled pork and not meeting the cooling rate. Cut tomatoes were cut 3 hours prior . CDI-Cut tomatoes were relocated to the walk in freezer to continue to cool and reached 41F within the last hour of cooling and pork was discarded due to not meeting the initial 2 hour cooling rate. -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 .

4-501.11 Maintain equipment in good repair. - Observed broken walk in cooler gasket. Replace gasket. -REPEAT

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 residue and debris on the interior and exterior of refrigeration units as well as shelving in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean. -REPEAT

5-205.15 Maintain a plumbing system in good repair. - Observed leak at left faucet of 3 compartment. Repair leak. -REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed two containers of raw beef stored above ready-to-eat foods (shredded cheese, tortillas, and pasteurized liquid eggs) in lowboy portion of prep unit across from grill. - CDI - Education provided. PIC corrected storage order by moving raw meats below RTE items. For more information on food storage order 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 3 containers of cooked pork temp above 41F from cooling overnight in WIC (see temperature chart). Per PIC, items were not moved from WIC today. - CDI - PIC voluntarily discarded all 3 containers of pork. 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 - REPEAT - Observed 3 large metal covered pans of pork cooling in WIC overnight not meet required cooling parameters. Do not cover items while cooling. Do not stack pans of items that are cooling. - CDI - Education provided. PIC voluntarily discarded all 3 containers of pork (see violation #20). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. - Observed avocados with stickers still present being used peeled and sliced for service. Ensure avocados are washed prior to used and stickers are removed during washing process.

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. - Observed knife stored between wall and prep unit. Do not store knives in this area.

4-501.11 Maintain equipment in good repair. - Observed broken oven and display cooler being used as storage for single service items. Repair, replace or remove equipment from facility.

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 residue and debris on the interior and exterior of refrigeration units as well as shelving in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at left faucet of 3 compartment. Repair leak.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee making bare hand contact with ready to eat sponge cake during food preparation. CDI - PIC intervened and instructed employee to dispose of contacted ready to eat food. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 one (1) pan raw rabbit meat stored over cream cheese in walk in cooler. PIC stated that meat was misplaced employee food item. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed tortilla stored below unwashed avocado in WIC. CDI - Rabbit meat was rotated to RIC for proper storage, below items held for resale. EHS provided establishment with WIC storage chart. For more information on food storage order please visit: http://meck.co/FoodSafety

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 packaged sliced ham and packaged swiss cheese in display cooler at a temperature of 44F and 45F, respectively. Ambient temperature of the cooler was observed fluctuating between 39F and 55F. CDI - Packaged TCS foods were rotated to readily available, calibrated refrigeration for corrective cooling. display cooler was seen at a final temperature of 38F. REPEAT Note: Previously notated cold holding equipment was observed as functioning properly. Compliance visit(s) will occur in future to verify functionality of all cold holding equipment within the facility. Future cold holding violations will result in the usage of a risk control plan and/or potential permit action.

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 pre-made tortilla wraps with shredded mozzarella cheese in grill side prep unit with no date marking. PIC confirmed that tortilla was made with pre-shredded cheese the evening before. CDI - Date mark was applied to tortilla bin. Note: Other items within prep units, such as kielbasa, sliced ham, and opened milk containers were said to be used within 24 hours by PIC. If these items are to be held for greater than 24 hours, the expectation is that they will be date marked for their day of opening or preparation. No escalation due to improvements from previous inspection. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility offering self service cooked peppers in a bin to customers at restaurant bar using panned, cooked peppers. Facility was unaware of need to mark peppers and dispose of food held for greater than 4 hours. CDI - EHS provided blank TPHC chart to establishment to be filled out and maintained in the establishment. Peppers were replaced with newly cooked batch and labeled with start and disposal time (4:30 p.m. to 8:30 p.m.)

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 placed salsa in salsa display cooler. Lower salsas in cold holding pan had cooled to effective cold holding temperatures (37F) but higher stacked salsas had been observed not cooling effectively (48F). PIC verified that these items had been prepared within the previous hour. CDI - Excess salsas were rotated to RIC for effective cooling. EHS provided establishment with two step cooling chart. REPEAT. No escalation due to noted improvement from previous inspection; facility equipment has been calibrated to cool effectively when used properly, and no items were observed failing to cool within 4 hours. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) bottle of grill side olive oil and two (2) sugar shakers without effective labeling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth stored on prep table. 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 readily prepared sanitizer bucket stored on the floor under 3 compartment sink. CDI - In use wiping cloth was rotated to readily made sanitizer solution bucket and bucket was elevated off of the floor by being placed on under sink grease trap.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI: food operators resources website emailed.

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 one pan of raw meat stored over peppers in walk in cooler. CDI: Meat was voluntarily discarded. See #22.

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 pork cooked yesterday still cooling in reach in cooler above 41F. Observed beans cooked yesterday still cooling in walk in cooler above 41F. CDI: Product voluntarily 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. 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 . Observed tomatoes cooling in reach in part of prep top at the front line from yesterday still above 41F. CDI: Product voluntarily discarded.

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 all TCS items in the walk in cooler holding above 41F including but not limited to milk, eggs, cheese, meat, cooked proteins, and sausages. CDI: All items voluntarily discarded. Observed pork loin in reach in cooler holding above 41F. CDI: Product voluntarily discarded. Observed raw chicken in reach in at 42F. CDI: Product moved to be cooked. REPEAT VIOLATION EHS filled out a product disposition form.

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 no date mark on cooked beef tongue, cooked pork loin, salsa verde, and salsa roja in prep tops. CDI: Items date marked as they were prepared yesterday. REPEAT VIOLATION

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 pork cooling from yesterday in covered container in the reach in cooler. Observed beans cooling in covered container in the walk in from yesterday. CDI: Product was voluntarily discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility walk in is not holding food at 41F and below. Facility needs walk in for storage as well as cooling of foods. For this weekend, facility will purchase meat in small amounts (what can be held in the prep unit to be cooked) from the meat market within the grocery store. EHS will return next week to verify that the walk in cooler has been repaired.

4-501.11 Maintain equipment in good repair. Observed walk in cooler air temperature at 50F. PIC stated that the cooler stopped working again yesterday, but that they have been having problems out of it recently. PIC stated that technicians have come out to look at the unit and have worked on it but nothing has been a permanent fix yet. Appointment has been made for the technician to come today at approximately 2pm to fix the unit. EHS will make follow up visit next week to verify. See #33. Observed walk in cooler gasket is split.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of reach in cooler with Milanesa with crumbs/food debris. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

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. Observed wall divider to right of handsink with edges that are not smooth and easily cleanable.

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 soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 raw beef, salsa roja, and sliced tomatoes cold holding above 41F. Employee states items were all prepared in the past hour. CDI, items moved to walk in to cool.

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 no date mark on cooked beef tongue, cooked pork shoulder, salsa verde, and salsa roja. Observed date mark of 9/28 and 9/27 on batches at WIC. CDI, items date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on prep top. Employee states pest control service is provided by grocery store that leases the establishment. Store manager provided invoice from Remedy Pest Control with most recent visit on 9/17. EHS advised PIC to maintain establishment clean to avoid attracting pests.

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 soiled handles on cold holding equipment and vent hood. Need cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, food operators resources website emailed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle chicken then proceed to handle chorizo without changing gloves. CDI, item discarded, hands washed and new gloves donned. EHS educated PIC on glove changing and cross contamination.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed cans of Raid stored under 3 compartment sink. CDI, items discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe3d metal containers wet stacked.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, sliced cooked pork, whole pork shoulder, green salsa, red salsa, chorizo, cheese, and sausage cold holding above 41F. Observed date mark of 1/25 on whole pork shoulder. Observed internal temperature of walk in at 43F-44F. PIC states cooked pork at prep unit was sliced this morning at 11 and walk in cooler is in defrost mode. CDI, whole pork shoulder discarded by PIC and salsa at front prep unit replaced with batch from walk in cooler. Lettuce placed in walk in to cool. Internal Temperature of cooler dropped to 40F by end of inspection. Verification required.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed PIC medication stored near prep top unit. CDI, items removed by PIC.

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 grease build up at vent hood. Need cleaning.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, sliced tomato, and beef milanesa cold holding above 41F. PIC sliced tomato and ham were prepared this morning around 10-11AM and beef milanesa was prepared at 2PM. CDI, items placed in walk in to cool. Employee states foods are placed in walk in cooler after prep to cool. EHS explained to employees that foods shall be 41F or below before placing in prep units. EHS advised employees to monitor temperature when cooling.

4-502.11(A) Maintain utensils in good repair. Observed damaged trays and utensils (knives and spatula) stored for use. CDI, items discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up at vent hoods. Need cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed loose light covers above baking area and loose ceiling tiles above prep area. Need repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification. PIC states facility unable to find courses.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa verde, salsa roja, beef tongue, lettuce, and ham cold holding above 41F. Observed bottom half of foods at 41F. PIC states salsa was made before inspection. PIC states temperature was not monitored before placing at front cooler. CDI, top half of foods removed by PIC. Salsa placed in walk in to cool.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood vents with grease build up. Need Cleaning.

Repeat: 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 pork loin (pierna) cooling over night at 47F. CDI, voluntary discard by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham, tomatoes, salsa, and beef cold holding above 41F. pic states tomatoes were sliced in the afternoon, salsa was made the previous day, and beef was cut that afternoon. CDI, voluntary discard of salsa by PIC, ham tomatoes and beef moved to walk in to cool. Foods reached 41 by end of inspection.

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 pork loin cooling in covered containers overnight. Temperature of pork loin at 47F. EHS explained to PIC that foods shall be cooled in shallow, open/vented containers to allow cold air to flow around product. CDI, item discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available at facility. Verification Required.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near front prep line.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood vents with grease build up. Need Cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired Food Safety Manager certifications. The certificates expired during the COVID-19 pandemic and the managers have not been able to become recertified. Zero points taken today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep counters at the start of the inspection. CDI-The drinks were removed. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tortillas stored below raw chicken in the reach in cooler. CDI-The tortillas were moved to another location. REPEAT.

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 pork loin not cool to 41F or below within the 6 hour time frame. CDI-The pork was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler holding product above 41F in the walk in cooler. Spoke to the manager about the unit and noticed ice building up around the condensors. This needs repair. CDI-Food was discarded. A follow up visit will be made to ensure the unit is currently holding at required temperatures.

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 pork loin that did not fully cool to 41F. The pork was not sliced down properly to allow for proper cooling. CDI-The pork was discarded. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies around the baking section of the kitchen. Increase pest control methods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the hoodvents in the need of cleaning. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing at the faucet of the 3-compartment sink. Have repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee cup of coffee stored inside the display case. CDI-The drink was removed.

2-301.15 Where to Wash - PF Observed two different employees wash their hands at the 3-compartment sink. CDI-Stopped both employees and instructed to use the hand 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 an employee wash hands with their gloves on. CDI-Stopped and instructed the employee to take the gloves off and then use the hand sink to wash hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed an employee not wearing gloves while preparing sandwiches during the start of the inspection. CDI-Stopped the employee, instructed to discard the sandwiches, hand wash and then don clean gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak stored above cooked tongue in the walk in cooler and raw chicken stored above tortillas in the prep coolers. CDI-The raw items were rearranged to the correct storage order. REPEAT.

3-501.15 Cooling Methods - PF Observed tomatoes that were sliced earlier today cooling covered with plastic wrap. CDI-The plastic wrap was removed to allow for proper cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of avacados and a container of mayonnaise stored on the ground. CDI-Both boxes were placed onto shelving.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths stored on the prep counters during the inspection. CDI-The cloths were removed. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of plastic containers stored on the ground. CDI-The box was placed onto shelving.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed eggs, raw beef and raw chicken over tortillas in prep unit and ready to eat food in walk in cooler. CDI, foods relocated for proper storage.

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 tongue covered cooling from day before at 49 degrees F chicken preped cooling covered at 49-50 degrees F in unit overnight. CDI, foods voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed milk at 43 degrees F chorizo at 45 degrees F in walk in cooler. Vr to ensure calibration of walk in cooler to ensure unit able to maintain TCS foods at 41 degrees F and below. Observd cheese and ham overstacked in prep unit. See temperature observations above. CDI, ham and cheese voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

7-201.11 Store toxic materials to avoid contamination. -P - Oberved chlorox disinfecting wipes stored over prep cooler and prep areas. CDI, items relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth on prep table and under cutting board.

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 in shelving areas throughout kitchen, shelving and inside storage areas. Repeat.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep units 1, 2, and 3.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed under hoods of prep units due to build up of food debris.

5-205.15 Maintain a plumbing system in good repair. Observed faucets leaking at 3 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 41F. -P Observed 4 pork roasts in large metal pan cooled from last night at 61 degrees . CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork loin in walk in cooler at 44 degrees. - 0 points-

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 pork roasts cooled in broth in too great of volume and covered. Time window missed product discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep units 3, 4, and walk in cooler in need of replacement. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need of prep units due to build up of food debris. -0 points-

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 pork cooled overnight at 63 degrees . CDI 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 salsa , ham , and milk not dated in front display. 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 pork cooled tightly covered and unsliced in walk in cooler . CDI time window missed product discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket for rags had no measurable concentration of chlorine . CDI emptied bucket cleaned and mixed sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed numerous torn gaskets on prep units.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed container of mascarpone cheese opened and moldy. cdi discarded

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken milanesa stored over raw beef milanesa. CdI reordered storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lengua overstacke in prep unit 4 at 50 degrees . Cdi discarded.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of shell eggs stored above a container of hot dogs in the grill area flip top. Egsg were moved to the lower part of the reach in cooler. Do not store raw eggs above any ready to eat foods. Observed raw chorizo stored above salsa containers and ready to eat cheese in the walk in cooler. Raw proteins may not be stored overtop of or in areas that may contaminate ready to eat foods. Chorizo was moved to a lower shelf.

7-201.11 Store toxic materials to avoid contamination. -P Observed a spray bottle of glass cleaner stored adjacent to ready to eat oranges. Do not store chemical containers of toxic substances in areas that may contaminate foods or utensils. Cleaner was removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one reused commercial food container with sticker debris present on the exterior surfaces stored as clean in the clean dish area. Sticker was removed during inspection. No points taken due to only one instance of violation.

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 one damaged ceiling tile in the kitchen area. No points taken due to facility repairing prior violation issues from last inspection.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handle soiled rag at the three compartment sink, as well as soiled utensils and then move back to the prep area to put on gloves. EHS informed manager who stopped employee and instructed employee to wash hands. Hands must be washed after handling soiled items, and generally before putting on new gloves. Ensure that employees are frequently washing hands as required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of plastic wrapped shell eggs stored over an intact box of limes. Ensure that no raw products are ever stored over any items that will not be cooked before serving, such as produce. Eggs were moved to a lower, designated egg shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat tenderizer soiled with dried on food debris at time of inspection while stored as clean, as well as other dishes stored in the clean dish area with food debris remaining on the food contact surfaces. Ensure that utensils are thoroughly cleaned after each use, and inspected before placed in the clean dish area for cleanliness. Items were set aside for rewash by EHS and operator.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorine and other spray bottles unlabelled throughout facility. Items labelled by manager during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer buckets throughout facility. Ensure that such cloths are returned to sanitizer after use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on several dry goods containers. Ensure that sticker debris is removed during wash/rinse/sanitize process.

5-205.15 Maintain a plumbing system in good repair. Observed slight leaks from the three compartment sink faucets when in use.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor, ceiling and wall damage throughout some areas of the kitchen, such as the grill and three compartment sink areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored amongst customer food items in the walk in cooler. Segregate such items in an area where contamination may not occur such as a low corner or shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one overstacked half-head of romaine. Item was overstacked in the front flip top at 47F. Item placed in the underneath reach in to cool down/properly cold hold. Ensure that items are not being overstacked, as they will not properly cold hold.

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 RTE chorizo not being date marked for date of opening. Facility opens a "chub" of chorizo, and then slices/portions chorizo for later use. PIC stated that chorizo usually lasts for 1-2 days. Item must be date marked for the date that the package is opened.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mayonaisse container on the floor of the walk in cooler, observed orange box on the floor of the front prep area. Food items must be kept 6 inches off of the floor. CDI by PIC moving items.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-certified can openers throughout facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets and shelving in the walk in cooler in need of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P 1.5pts- Observed an employee prep a sandwich, refill the onion and lettuce containers of the sandwich flip top with bare hands. CDI- PIC voluntarily discarded items and employee washed hands and donned gloves.

6-301.14 Post a handwash sign at each handsink. Observed hand sink near bakery prep without a hand washing sign. REPEAT 0pts - CDI- PIC was given hand washing sign.

to 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 1.5 pts- Observed sanitizing bucket at 0ppm Cl. CDI- PIC changed bucket and the sanitizer measured 100 ppm CL. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives soiled with food debris and several pans with food debris inside, stored clean. CDI PIC moved all items to dish pit to be re-cleaned.

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 1.5pts- Observed pork loin cooling down and was cooked yesterday afternoon at 49F. CDI- PIC voluntarily discarded item.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 1.5pts - Observed cooked pork loin, cooked pork belly, two containers of cooked goat leg, boiled eggs, and beef tongue all without labels in the walk in. CDI- PIC voluntarily discarded all items except beef tongue since it was cooked yesterday and was aloud to back date the 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 0.5pts- Observed pork loin cooked today tightly covered at 130F. Observed cooked hot dogs and raw spinach tightly covered in the low boy reach in at 50F. CDI- PIC was instructed to cut down the pork loin and place it in the freezer since the PIC stated that they must have cooled the pork loin from yesterday the same way. The hot dogs and spinach were uncovered and moved to the walk in. PIC was informed to cover items once they reach 45F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT 1pt- Observed boiled eggs being stored on the floor. PIC voluntarily discarded the item since it did not bare a date label.

4-501.11 Maintain equipment in good repair. 0pts- Observed several gaskets throughout the facility on equipment such as walk in cooler, freezer and prep units in need of repair or replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts Observed prep unit gaskets in need of cleaning due to food debri build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with retail food. PIC was instructed to label all food that is employees and store in on the bottom shelf of the walk in. Also, observed personal items in food prep areas.

2-401.11 Eating, Drinking, or Using Tobacco - C observed employee beverage uncovered and stored on cutting board. cdi by discard.

6-301.14 Post a handwash sign at each handsink. observed no handwash sign at handsink. cdi added sign

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 pork loin and shoulder in prep cooler without date mark. cdi by date marking

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled sanitizer bucket 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed chlorine sanitizer over 200ppm. cdi diluted 7-201.11 Store toxic materials to avoid contamination. -P observed chemical spray bottles stored with rice and beans on cart. cdi by relocating.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed salsa and strawberry filling containers stored on walkin 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. observed knives stored between equipment on cook line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed unprotected foil trays, paper take out trays

.6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working at hand wash sink. CDI by replacing with new soap dispenser.

7-201.11 Store toxic materials to avoid contamination. -P Observed toxic chemical cleaner stored on 3 compartment sink during warewashing. CDI by relocating to chemical storage.

no 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomatoes and avacadoes stored on the floor. CDI stored off of floor.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed orange juicer and sugar cane juicer in-use. Could not determine if equipment is ANSI equivalent. PIC must provide additional information from manufactuer. REHS will return within 10 days to verify compliance.

6-303.11 Intensity-Lighting - Observed lights out over sandwich prep line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored on prep cooler cutting board. CDI discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on meat slicer. cdi by wash, rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed refried beans in mini-steam table < 135F. CDI reheated to 165F for 15 seconds.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored under cutting boards at front prep cooler.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed need to declutter kitchen storage areas. Remove unnecessary items. 6-303.11 Intensity-Lighting -Observed insufficient lighting in sandwich prep area. Several light fixtures not working.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken stored on prep surface > 45F. Employee was preparing raw chicken, placing in pan, and moving to walk-in cooler. CDI- instructed PIC to place chicken in walk-in and discussed procedure that allows limited amount of food held off of temperature control working with smaller portions.

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 pork loin stored in refrigeration without date mark. CDi by date marking.

moa 4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed one food thermometer with dead battery. CDI by obtaining working thermometer.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor. 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 sanitizing solution in bucket to be heavily soiled.

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 unprotected water tap with hose attached at mop basin. VR required within 10 days to verify compliance.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed need to declutter kitchen storage areas. Remove unnecessary items. 6-303.11 Intensity-Lighting -Observed insufficient lighting in sandwich prep area. Several light fixtures not working.

Observed employee making sandwiches for customers without wearing gloves. Upon introducing myself, I observed barehand contact. Advised to remake food.

Fa.cility ran out of date stickers and used small chalk board to write down food prepared on 6/28/2015. Must date mark foods on containers(bulk amounts). Manager stated foods are remade around every 24/48 hours. Said food is used within 24 hours.

.Discontinue storing boxes of avocados on floor. Must store up off of floor(6inches).

Discontinue storing box of to go trays on floor. Must store up off of floor (6inches).

Clean floor under cooking equipment. Replace burned out lights.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification. (must be present at all times of operation)

6-301.12 Hand Drying Provision - PF: Paper towels needed at hand sink. CDI-paper towels placed at hand sink 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Discontinue storing utensils in hand sink. CDI-removed

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Lettuce 50F cut tomatoes 50F in make station. CDI-placed in walk in cooler

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed ham for slicing inside cold case ands cooked pork inside walk in cooler without dates. CDI-dated

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Make station fan frozen. Temperature is 50F. Must hold temperature at 45F or below. Verification needed.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out lights. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair broken baseboard tiles in walk in cooler. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean wall behind cooking equipment.

6-301.11 Handwashing Cleanser, Availability - PF: No soap at hand sink. Must supply soap at hand sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P:Breaded chicken, pork loin, and sliced pork 50F in small prep cooler. CDI-placed in walk in cooler

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed open bulk package of ham not properly date marked. All other foods were dated properly. CDI-placed date on ham

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Small prep cooler closest to back door not working properly. Temperature is currently 50F. Must repair. Verification needed.

4-202.11 Food-Contact Surfaces-Cleanability - PF: Fryer basket damaged/bent. Must replace.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean shelving under cooking equipment.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace all burned out lights.6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors under cooking equipment.