FONDA MEXICANA

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed cheese dip held past its 7-day timeframe (prep date of 6/22). -CDI- PIC voluntarily discarded the cheese dip. -Observed diced steak without a date mark. PIC stated it was originally cooked yesterday, then cut today. -CDI- PIC properly added date mark. -Observed opened container of garbanzo beans without a date mark. -CDI- PIC verified when beans were opened and properly added date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cut steak cooling in large metal pan in prep unit low reach-in cooler. -CDI- PIC immediately moved steak to WIF for rapid cooling. By end of inspection, EHS observed steak cooling at sufficient rate to reach 41F within 4 hours. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food being stored above customer food in WIC during inspection. -CDI - PIC moved to appropriate area. -REPEAT-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed and cut lettuce being stored underneath unwashed produce in WIC. Ensure unwashed produce is stored in a manner that does not promote it’s contamination. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored above customer food in front lowboy during inspection. CDI - PIC moved to appropriate area. Repeat. 0.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in back lowboy cooler holding above 41F. See temperature chart. Unit had been accidentally unplugged for an unknown amount of time. Observed various TCS foods in WIC holding above 41F during inspection. See temperature chart. PIC stated foods had been removed from WIC for weekly cleaning around 9:00am. Foods had been out of temperature control for roughly 30 minutes. Ambient in WIC 44F when door opened, and achieved 39F within 10 minutes of door being closed. CDI - All out of temperature foods in back lowboy voluntarily discarded. All foods in WIC observed to rapidly cool once WIC door remains closed for an extended period of time. Maintenance to assess unit for assurance. EHS recommended adding an additional temperature barrier to help cooler maintain proper temperatures during periods of high volume. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed various cutting boards in use or being stored as clean with deep grooves and heavy damage to cutting surface during inspection. Repair or replacement necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee foods being stored on shelf above back lowboy unit being used as food prep area. Ensure all employee foods are stored in a manner that does not promote contamination of customer foods. 0 pts.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed missing disclosure on the menu board due to the statement being rubbed off. CDI - EHS and manager wrote “These items may be cooked to order” on the consumer advisory.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer inside of the salsa cooler.

4-501.11 Maintain equipment in good repair. Observed the back kitchen low cooler out-of-order. Observed paint chipping off of the shelves of dry storage.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tile in the walk-in cooler drain. Significant improvement from previous inspection due to the rusting panels being replaced on the outside of the walk-in cooler.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the under counter cooler at 46 degrees. (See temperature chart) Items were voluntarily discarded. Unit will not be used until it is repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on the floor of the walk-in freezer.

4-501.11 Maintain equipment in good repair. Observed the under counter cooler at 46 degrees.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tile in the walk-in cooler drain. Observed damage and rust around the bottom of the walk-in cooler walls.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed missing disclosure on the consumer advisory. CDI - Label was corrected on the menu board during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottle of chemicals and one sanitizer bucket with no label. CDI - Items were labeled during inspection.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish inside of intact ROP packaging.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the side of the back kitchen door that could allow pests to enter.

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

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed dish scrubbers stored inside of the employee restroom. CDI - Manager will clear a space to store these items.

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 cracked tile in the walk-in cooler drain. Observed damage and rust around the bottom of the walk-in cooler walls.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a cut tomato inside of a bowl of other, whole vegetables at 63 degrees. CDI - Item was voluntarily discarded.

3-302.15 Wash fruits and vegetables prior to use. Observed avocado’s in the prep cooler with stickers still attached.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop for sugar with the handle submerged inside of the product.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “House hold use only” blenders.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee make multiple trips to walk in cooler and return to prep foods without washing their hands in between. Observed team member recontaminate their hands by turning the faucet off with their bare hands. CDI- REHS made PIC aware and PIC educated team member.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC attempt to use hand washing sink for filling up cup to calibrate thermometers. CDI- REHS educated during the inspection on proper uses for food thermometer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw shell eggs stored above cake icing inside walk-in cooler; CDI- raw shell eggs properly stored during inspection. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed dry wiping cloth being used to store on top of cooler. CDI- Removed during the inspection. PIC educated.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed tongs being used to grab receipts also be used to turn tortillas on the grill. CDI- PIC was made aware during the inspection and tongs were moved to only use for grabbing receipts, while a spatula was provided to to flip the tortillas.

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 multiple items misdated, multiple dates, or without a date present. Items included beef found in walk in cooler and salsa in reach in display case. CDI- Items were correctly dated during the inspection by PIC. Continue to take steps with team members to ensure foods are being properly dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed some items such as salsas held past expiration date and chicken in reach in cooler. Both were dated 12/22. Remember date holding times start on the date food is opened or prepared and held for next day use. CDI- Discarded during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia in reduced oxygen packaging inside of walk in cooler thawing with the packages completely sealed. Ensure that items are being properly thawed with slits in packaging under refrigeration, as part of the cooking process, in the microwave immediately cooked, or under running water that is 70F or less and completely submerged. CDI- Packages of tilapia were opened during the inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one container of salt in a secondary metal pan without common name attached. CDI- Labeled during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles making direct contact with uncooked beans inside of bin. CDI- PIC removed during the inspection. -Repeat 1.0 pts

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service clam shell trays left open- ended during the inspection. CDI- REHS educated PIC and inverted during the inspection.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed absorbent basket being used for tortillas. Basket does not meet clean ability rules due absorbent nature. Discontinue use.

4-501.16 (A) Do not use a warewashing sink for handwashing. Upon arrival, observed team member attempt to wash their hands inside of hand washing sink. CDI- PIC redirected team member on how and where to properly wash hands.

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 Observed can wash sink with hose attached with water under pressure. CDI- Hose drained and sprayer was removed during the inspection. REHS educated manager that can wash sprayer shall be removed after each use of backflow prevention device will be needed to prevent possible contamination from occurring.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed shrimp being offered undercooked according to menu. Facility does not have a parasite destruction letter. Verification required within 10 days.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut hot dogs prepared yesterday at 44F inside reach in cooler. CDI: PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 hot dogs cooling from yesterday in large container tightly covered with a lid located in reach in cooler. PIC stated the hot dogs are cut/prepped placed in container with lid and transferred directly to reach in unit. CDI: PIC and EHS discussed cooling methods. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs sitting inside container with handle touching the chicken. CDI: Item was removed. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed large scoop inside container with handle touching dry beans. CDI: Item was removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Did not observe employee reporting agreement or routine employee training in regard to facilities employees health policy. CDI- REHS provided an employee reporting agreement to give to staff. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed 3 food employees handling raw animal meats items as well as ready to eat items with gloved hands and did not wash hands and change gloves between use of raw animal meats and ready to eat foods. CDI-REHS provided education to food staff and PIC and food employees washed hands and donned new gloves 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed Food employee scratch face with gloved hands and then proceed to continue cooking with gloved hands. CDI-REHS provided education to food employee and PIC and food employee washed hands and donned new gloves

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2 opened bags of shrimp over top of raw vegetables in a large bin in in walk in freezer. CDI-PIC removed =bags of vegetables and placed in the designated vegetable bin in the walk in freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two in use sanitizer buckets with low chlorine sanitizer less than 50PPM. CDI-PIC replaced sanitizer with 100ppm chlorine sanitizer in buckets. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato peeler and vegetable peelers stored clean with dried food debris on food contact surface of items. Observed cooking utensils stored clean with grease and food build up stored at rack above 3 compartment sink. Observed knives stored clean with debris on knife blades. Observed food debris on thin probe of thermometer. CDI-PIC placed all items in 3 compartment sink to be washed. 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 beef stock cold holding on dry storage rack at 79F. PIC stated they did not realize it needed to be held cold. PIC stated Stock had been sitting out for an hour. CDI- Stock was placed in walk in cooler to cool. -REPEAT VIOLATION- No point escalation due to no escalation of cold holding violation. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hot pickled vegetables dated for 6/16 in back low reach in cooler. CDI-PIC discarded item For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed an opened container of milk in back reach in cooler and beef in front low boy without date markings. PIC stated both items were opened or prepared yesterday. CDI-PIC dated items with yesterdays date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-501.11 Maintain equipment in good repair. Observed front display cooler out of service and not properly cold holding. PIC stated a technician has been contacted and no TCS foods we’re observed in cooler.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed rinse basin of 3 compartment sink used to dump water from low sanitizer buckets and store soiled dished. 3 compartment sink should only be used to wash rinse and sanitize in that order when used to clean dished and equipment.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed minor food waste in bags stored on top of dumpster. PIC stated dumpsters are shared.

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 cleaning needed of minor food debris on walk in cooler and walk in freezer floor as well as minor food debris at grill area specifically under and behind equipment.

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 drink I stored at dry storage area. CDI-PIC removed employee cup 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee milk, cereal, cookies, and other food items mixed in with facility food items.

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 chicken holding above 41F in the low reach in cooler. CDI- Chicken was not within time/ temp parameters and was 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 lids of maseca, frijoles and clean dishes in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw shell eggs stored above bulk lettuce inside walk-in cooler; CDI raw shell eggs properly stored during inspection.

REPEAT 4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on walk-in cooler and reach-in cooler units in need of replacing; Observed rusty shelving inside walk-in cooler in need of resurfacing.

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 general cleaning needed on gaskets of all cold holding units; Observed fryer on far right side of cook line in need of general cleaning underneath.

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 general cleaning on flooring needed throughout (underneath equipment).

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink with a lion and straw stored above clean dishes on air drying shelves during the inspection. CDI- Drink was discarded by person in charge.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee make multiple trips to walk in cooler and return to prep foods without washing their hands in between. CDI- REHS stopped employee to wash their hands in between.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee use the same gloves to handle flank steak and then touch ready to eat bread with the same gloves. Bread was discarded during the inspection.

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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a number of items inside of the prep unit above temperature threshold of 41F. Multiple items were discarded including pico de gallo, Queso, lettuce, raw beef, raw chicken, and ham.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer provided inside of reach in cooler.

4-501.11 Maintain equipment in good repair. Observed gasket channels torn inside of multiple reach in units. Gasket channels are currently ordered and awaiting arrival. 4-501.11 Maintain equipment in good repair. Prep unit currently not maintaining temperature of 41F or below. AMbient air temperature registered at 50F.

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. Floors and walls need additional cleaning throughout.

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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed beef stored on the counter top at a temperature of 70F. CDI- Beef was discarded during the inspection.

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 . All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed pico de gallo in prep unit at 43F and tomatoes at 44F. Both foods were recently prepared and placed directly in cold holding. Items were moved to reach in unit to cool at a faster rate.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed beef dated 2/24 in walk in cooler. Food was discarded during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles making direct contact with food in the flour and mixed vegetables.

4-501.11 Maintain equipment in good repair. Observed gasket channels torn inside of multiple reach in units. Gasket channels are currently ordered and awaiting arrival.

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 shelled eggs stored above ready to eat salsa during the inspection. Ensure that foods are stored according to their final cook temperature to prevent possible contamination from occurring. Foods were reorganized during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine chemical sanitizer test at 0 ppm during the inspection. Sanitizer was remixed during the inspection to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed plastic containers and bus pans tightly stacked not allowing containers to air dry. Food establishment shall implement pyramid stacking methods to help dishes air dry in the future.

4-501.11 Maintain equipment in good repair. Observed gasket channels torn inside of multiple reach in units. Gasket channels are currently ordered and awaiting arrival.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with debris and buildup left attached from previous uses. Pans were moved to 3comp sink to be washed, rinsed, and sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salsa cooled yesterday at a temperature of 44F. Salsa discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as pork, tomatoes, pico de gallo ,and cheese above temperature threshold. Foods were moved to reach in unit to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed foods such as salsa not meeting cooling parameters due to processes. Salsa is being cooled in cooler with small cups with lids attached. Food establishment was informed to cup salsa on a sheet pan without lids and place inside of walk in cooler

3-501.13 Use approved thawing methods. Observed beef thawing out on countertop. Foods are supposed to thaw under running water at least 70F or below, under refrigeration as part of the cooking process, or inside the microwave. Beef was moved under running water with ice to thaw.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths out on counter during the inspection. Wet wiping cloths were moved to sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed walk in cooler currently not in working condition. Maintenance has been called. Food establishment minimized menu and is currently using walk in freezer to cool down foods.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of cooked corn in walk in cooler without covering or protection. CDI - PIC provided cover. -0 points-

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 opened container of milk without date mark. PIC stated that milk was opened day prior. CDI - PIC labeled container with date of opening. -0 points-

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 scoop stored in cheese at flip top cooler and scoop stored in container of flour with handles making contact with food product. CDI - Scoops were repositioned in food so that handles no longer made contact with food product. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residues on shelving used to store clean equipment and utensils, on mixers stored as clean, and on floor and ceiling of walk in cooler. Recommend higher frequneyc and more thorough cleaning. -REPEAT- -1 point-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw beef in walk in freezer stored above ready to eat corn and ready to eat packaged goods. CDI - PIC rearranged storage order so that raw beef was no longer stored above ready to eat items. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, pico de gallo, and sliced tomatoes in flip top cooler holding at temperatures between 42F and 46F. PIC stated that items were placed in flip top cooler approximately one hour prior to inspection and are served within a two hour time frame. CDI - Potentially hazardous food items were placed on TPHC (time as a public health control). TPHC documentation was e-mailed to PIC and TPHC processes were explained. -REPEAT- -3 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor of customer area. Containers of chemical sanitizing solution in which wet wiping cloths are being held shall be stored off the floor and used in a manner that prevents contamination of food, equipment, and utensils. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food and residues on floor of walk in freezer and along door handles of reach in coolers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open drink stored above uncovered queso. Ice cream next to produce being prepped.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple containers stored clean with food debris. Knives and utensils at make unit with dried food on blade. Clean items more thoroughly. CDI-returned to dish machine

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 rice and peppers not cooling quickly enough. CDI-went over cooling parameters and how to check cooling rates.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various PHF above 41F in 2-door cooler. Chopped lettuce in make unit >41F as well as other items in the top of the make unit. VERIFICATION REQUIRED Observed uncooked pork on counter at 71F been there all morning. CDI disposed of.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory disclosure at menu board. VERIFICATION REQUIRED

7-102.11 Common Name-Working Containers - PF Observed a spray bottle of bleach unlabled CDI disposed of

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed make unit with some foods above 41F and bottom of make unit at 41F. 2-door cooler all PHF >41F. Equipment needs to be serviced. VERIFICATION REQUIRED

3-501.13 Use approved thawing methods. Observed hot dogs thawing on drain board.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered pork stored on floor of walk-in. CDI-disposed of 3-307.11 Miscellaneous Sources of Contamination - C Observed food debris in container of sugar and hot dogs. 3-305.14 Food Preparation - C Observed uncovered pork and fruit in WIF with condensation drips. Pot of cactus sitting on grease trap. Grease trap not a clean area. Vegetables prepped in sink that wasn't cleaned and sanitized after fish.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on counter. Store in sanitizer once wet.

4-602.13 Nonfood Contact Surfaces - C Observed floor, walk-in floor, prep undertables, clean utensil storage shelf, shelving, blender bases, container holding thermometers, etc need more frequent cleaning.

6-501.19 Closing Toilet Room Doors - C Observed self-closure on bathroom door not closing gap. Observed hand sink with small leak and slow drain

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on back counter and one stored inside undercounter cooler above customer food. CDI: drinks were relocated/discarded.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one chemical bottle that was mislabeled and another spray chemical bottle that was not labeled. CDI: bottles properly labeled and stored.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored under cutting boards and on counter while not in use.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on undercounter 3-door cooler that has since been replaced but torn again. Walk-in cooler gasket has been replaced. Replace worn cutting boards with new ones that are on site. Improvement noted due to some items that have been corrected.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 bottled employee beverages on back prep table. CDI: moved to bottom shelf. Recommend cup with lid and straw.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items inside main flip top prep cooler inlcuding pico at 44F, shredded lettuce at 43F, mozzerella at 43F, salsa verde overstacked at 50F, and chicken at 43F. CDI: all items were removed and placed inside walk-in for rapid cooling. Advised to turn thermostat down, keep lids closed when not in use, keep items below fill lines, and cooling just prepared items down to 41F/below prior to placing inside unit. VR by 7/4/19

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on undercounter 3 door cooler and walk-in freezer. Cutting boards that were worn had been replaced. Improvement noted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on cook line, dish shelf next to walk-in freezer, and back prep table. CDI: drinks were discarded. Store employee drinks in a cup with lid and straw.

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 a tall container of salsa verde cooling inside walk-in cooler covered at 48F. Observed a large container of red salsa cooling on counter. CDI: salsa separated into several smaller batches and put in walk-in freezer. Follow-up by 2/22/19

Repeat: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" griddle in use for warming tortillias. 4-501.11 Maintain equipment in good repair. Observed large tear in walk-in freezer gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one badly gouged cutting board stored on back shelf.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present. Observed certified food manager arrived towards end of inspection.

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 on cook line handling ready to eat foods with bare hands. CDI: gloves were donned.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken being prepared next to vegetables at same prep table. Prepare raw meats and veggies at separate sink/table or at separate time to porevent cross contamination. CDI: vegetables were removed from area.

General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer at 3-comp sink too strong for FCS - 200ppm. CDI: diluted to proper concentration.

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 large batch of pork cooling on counter. Observed beef soup cooling in two large containers inside walk-in freezer. CDI: pork was separated into 2 sheet trays and stored inside walk-in freezer; beef soup was separated to make 4 small batches.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers still on avacadoes that had been washed stored inside top of prep cooler.

Repeat: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts and worn.

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 45F. -P. Observed chicken cooling in large batch inside walk-in at 76 deg F for more than 2 hours. CDI: by voluntarily disposal.

General Comment: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed salsa verde and pork made on 6/24/18 that had expired 7 day date mark. CDI: by disposal

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottles not labeled. CDI: by labeling.

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 several foods cooling in large capacities and covered inside walk-in cooler and freezer including refried beans, chicken, pinto beans, pork, chicken soup, and baked chicken. CDI: all foods moved to one of the safe cooling methods and dropping in temperature. Gave cooling poster.

General Comment: 4-501.11 Maintain equipment in good repair. Observed gaskets torn on prep cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed worn cutting boards.

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 lengua at 78 degrees greater than 2 hours into cooking process. CDI reheated and cooling process started again.

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 lengua cooling tightly covered and in too great of volume. CDI discussed cooling methods and reheated product to start cooling process again.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed shelf built over prep unit is made of wood . Shelf needs to be covered in laminate to make non absorbent. -0 points-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep unit and lowboy. Repeat

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep unit and low boy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce , salsa verde and salsa roja overstacked in prep unit stored at greater than 45 degrees . CDI removed overstacked product and took to walk in to cool. See temperatrue chart above.

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep unit . 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in need of replacement or resurfacing.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed two employees go between raw and ready to eat foods without handwash or glove change. CDI by instruction.

4-501.11 Maintain equipment in good repair. Observed two torn gaskets in low boy .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed flank steak at temperature less than 135F. Item was excess steak from an order, PIC stated that it would be used in future orders. Item must be either held hot at temperatures above 135F, or cooled down to 45F and cold held at 45F or less. Item was placed into the cooler to cool down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth left on a cutting board in the prep area. Wet wiping cloths must be returned to sanitizer in between uses to reduce bacterial load.

| 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in the freezer and walk in cooler collecting food debris. Insure these racks are cleaned frequently enough to prevent accumulation of residue/debris.

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 damage to the walk in freezer baseboard.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. - 0 pts - PIC with CFPM arrived within 5 mins of inspection. Ensure that the PIC with CFPM certification is available during all hours of operation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - All items in make top unit (salsa, butter, pico etc) left over night read 50F. CDI- Those items discarded. Items prepare this morning reading 41-45F were moved to rapid refrigeration. Do not store food in unit until repaired.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked vegetables (6/12), ham (6/15), and two protein containers dated for 6/16. CDI- All items discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Consumer advisory missing on several menu items including eggs on menu boards and display pictures. Verification required.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Repeat - Observed sanitizer bucket near the prep sink stored on the floor.

4-501.11 Maintain equipment in good repair. - 0pts - Repair make top unit. // Observed torn gaskets throughout.;

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed on shelving in cooler and over head shelving.

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 several undatemarked items such as cooked chicken and various sauces not datemarked. Insure that employees datemark such items. CDI by PIC dating items for date of preparation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled degreaser bottle. CDI by PIC labelling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket near the prep sink stored on the floor.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bojangles cup next to onions on the rear prep table. CDI by PIC moving cup to lower shelf. Do not store employee food items or drinks on prep surfaces.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in the rear bathroom at time of inspection. CDI by PIC refilling bottle.

3-501.13 Use approved thawing methods. Observed thawing items in the rear prep sinks without water running over items. Items were lamb and chicken. Items were raw, and separated by a barrier, but there is only one water spigot for the sink, thus neither can be covered in flowing water as needed simultaneously. Should multiple items need to be thawed, insure that that they are thawed ahead of time, or that some items can be left in a cooler to thaw instead of the sink. Insure that sink is washed/rinsed/sanitized between different types of raw animal foods.

5-501.17 Provide a covered waste bin in female restrooms. No covered receptacle observed in sole employee restroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked items such as lettuce, sliced tomatoes and salsa verde at the prep flip top. Insure that items are not overstacked on the prep flip top unit, as the top layer of the food product will be unable to be cold held. CDI by PIC removing the top layer of the items and placing them in the walk in cooler.

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 large packages of cheese and gallons of milk undated in the walk in cooler. Date said items when opened if they are held for more than 24 hours. CDI by PIC dating the items.

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 chicken that was prepared an hour earlier than time of inspection that had been cooling in a large bowl on a prep surface in the rear prep area. Chicken was observed to be 98F at time of inspection. Once items reach 135F they should be moved to a temperature controlled area such as the walk in cooler. CDI by PIC moving chicken to the freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled squeeze bottles in the walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed single employee without hair restraint. CDI by employee putting on a hat.

4-702.11 Before Use After Cleaning - P. Observed facility washing dishes without properly rinising or sanitizing dishes. CDI rinising and sanitizing compartment set up.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed prep sink directly touching prep table. 12in barrier must be installed between prep sink and prep table.

4-501.11 Maintain equipment in good repair. Observed 2 split gaskets on prep reach in cooler. Observed shelves painted in walk-in cooler. Shelves are peeling. DO NOT PAINT SHELVES. REPLACE OR RESURFACE. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cuttingboards deeply scored. REPEAT VIOLATION.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed facility manually warewashing dishes in 86F soapy water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in gaskets and on around flip top cooler lid and microwave handle.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris collecting on wall at grill.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 sanitizer buckets with rags at <50ppm. CDI buckets refilled to proper concentration.

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 milk based drink, green sauce, soup, lettuce, pork, beef and hot dogs in need of date marking. CDI items labeled during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry goods containers and shakers not labeled. CDI items labeled during inspection. 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 facility packaging pinwheels and fried potatoes on site. Verification required.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed beefing holding in pressure cooker in rinse compartment of 3 compartment sink. Washing and sanitizing compartments were set up and in use. CDI pressure cooker moved to prep sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths on prep tables. CDI cloths placed in sanitizer buckets at proper concentration.

4-501.11 Maintain equipment in good repair. Observed split gaskets on low prep reach-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards deeply scored.

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

4-501.114 Maintain sanitizer at correct concentrations. Observed three buckets with 0ppm chlorine. CDI by remaking all buckets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed multiple items in flip top prep unit on line above 45F. See temperature chart. Temperature violations most likely due to items either being prepared today or due to being removed from unit during service. CDI-discussion w/PIC on proper procedures; items placed in walk in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed open package of american cheese and container of portioned salsas in walk in cooler without dates. CDI by labeling.

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. Observed deep tightly coverd containers of rice in walk in cooler, 53F. Rice was cooked today and within proper time. CDI by removing lid to facilitate cooling.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed head of lettuce stored directly on shelf in 3 door reach in cooler on line. CDI by removing outer layer and placing on plate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed of shelving in walk in cooler; observed with mold growth and food residue.

3-501.17 Ensure foods that are potentially hazardous ready-to-eat held longer than 24 hours are properly date marked. Observed several items not date marked. CDI-items were labeled.

3-603.11 Ensure complete consumer advisory is provided for foods served undercooked. Consumer advisory must include reminder and disclosure. Verification on 2/28/14. to ensure compliance. You may email a copy of the menu to me if you would like to ensure correctness at brittanymcdaniel@mecklenburgcountync.gov

8-103.11 Facility is using specialized food process that has not be approved by regulatory authority. Facility serving acidified peppers at room temperature. Peppers were removed from service. Obtain a variance from the state committee for any specialized processes. Variance application provided.

4-502.11 (B) Thermometers shall be in good repair and calibration. Observed digital thermometer not properly calibrated. CDI-thermometer was discarded.***Facility is permitted as a food stand; therefore customers are not allowed to consume meals on the premises.

Properly store employee drinks. Observed several drinks improperly stored throughout kitchen on food prep surfaces. CDI-drinks moved to better locations.

Consumer advisory is needed for raw or undercooked animal foods. Consumer advisory needed for egg dishes and steak on menu. Disclosure and reminder needed. Items on menu undercooked need to be pointed out to customer in some form such as a start/asterisk (*) and then a footnote with star that contains the consumer advisory. Example : " *These items cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness." CDI through instruction.

Use proper cooling methods for foods. Observed just cooked pan of chicken cooling in cold hold unit across from grill. Cool foods in freezer or refrigerator to ensure cooling parameters are met.

Cover items during storage to prevent contamination. Observed a couple pans of oil/dry goods stored uncovered in dry storage area.

Employees preparing food shall wear a hair restraint. Observed employee preparing tortillas without hair restraint.

Store sanitizer buckets off the floor.