BAHIA DE GRACIAS RESTAURANT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink during inspection. CDI - PIC provided. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple TCS foods holding below 135F during inspection. See temperature chart. PIC stated all food is discarded after four hours. Facility has not been utilizing TPHC as discussed during previous inspection. CDI - All items had been in hot holding for less than half an hour. All foods placed in oven to heat up to 165F before being placed back into hot holding. REHS provided additional TPHC form for PIC to fill out. Risk Control Plan to be discussed if no improvement by next visit/inspection. Repeat. 3 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. 4-501.11 Maintain equipment in good repair. Observed cutting board with heavy damage to food contact surface during inspection. Observed doors on hot holding unit void of gaskets, allowing hot air to escape and encouraging improper hot holding temperatures. Repair and/or replacement necessary. Repeat. 0.5 pts.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed wash solution in three compartment sink visibly soiled during inspection. PIC stated wash solution is changed every two hours. More frequent changes may be necessary to maintain clean solution. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw steak being stored above cooked RTE soup in WIC during inspection. CDI - PIC moved soup to appropriate location. Shelves designated for raw meat labeled to preclude future violations. 0 pts. 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 soup cooling from hot since 7/30/25 maintaining above 41F during inspection. See temperature chart. CDI - PIC voluntarily discarded. Cooling poster provided during inspection. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various foods in hot line holding below 135F during inspection. See temperature chart. CDI - Facility to permanently move to TPHC for all hot foods. All foods currently on line labeled with discard time. Template provided and filled out during inspection. EHS to make long term compliance visit to ensure TPHC is being properly followed. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cole slaw and salad in cold line holding above 41F during inspection. See temperature chart. CDI - PIC verified both items are discarded after a maximum of five hours for quality. Facility to move to 6 hour TPHC for these items. Template provided and filled out during inspection. 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 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 cooked potatoes, potato salad mixture containing cooked carrots and eggs, and cooked soup cooling from hot in WIC. All items were cooling while in deep, covered containers. Soup had missed cooling window. Potatoes and potato salad mixture were not cooling hastily. CDI - PIC voluntarily discarded soup. Potatoes and potato salad mixture were transferred to sheet trays to hasten cooling. Both items began cooling rapidly. 0.5 pts. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards being stored as clean with heavy damage and deep grooves on the food contact surfaces. Repair or replacement necessary. 0 pts.

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 one employee drink stored on a prep surface.

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the 0ppm sanitizer in the 3-compartment sink due to the bottle being empty. CDI - Sanitizer bottle was replaced during inspection.

REPEAT TEMPORARY TPHC IN PLACE - LONG TERM COMPLIANCE REQUIRED 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Beef, Chicken, Chicharrones, and Yuca in the hot hold unit below 135 degrees. (See temperature chart.) Manager stated that the unit is not working so they are using sterno’s underneath the pans to keep them warm. Cooked onions were stored on top of the warmer at 101 degrees. CDI - EHS and managers discussed options and decided to place the unit on temporary 4-hour TPHC. Previous foods were voluntarily discarded. EHS provided a policy during inspection. Manager stated that the new hot hold unit has been ordered and should be coming in the next few weeks.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mozzarella, chicharrones, and cut cabbage without a date mark in the walk-in cooler. CDI - Items were dated for when they were prepared.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sugar or salt and squeeze bottles of oil without labels.

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

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-501.11 Maintain equipment in good repair. Observed a broken hot hold unit for cafe-style service.

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 a spray hose hanging well below the flood rim of the 3-compartment sink. CDI - Hose was hung up on a hook.

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 low grout on near the grill and 3-compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the back kitchen hand sink. CDI - Manager provided during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer dispenser at 0ppm Quat. CDI - Quat will be manually added until the dispenser can be repaired.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 101 chicken in the hot holding cabinet. Observed 93 degree onions on top of the warmer. CDI - Items were voluntarily discarded.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of salsa past the 7-day date marks. Observed one container of cooked chicken without a date mark. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Bottle was 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 attempting to cool on the counter at 94 degrees. Once the food reaches 135, it should be moved to a more active cooling method. CDI - Item was moved to the walk-in cooler.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish thawing in a container of still water. CDI - Running water was added to the fish.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plantain's stored on shelves 3” above the ground. Observed boxes of food with ice dripping on them from the walk-in freezer compressor.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed wet-stacked dishes and one employee drying dishes with a wiping cloth.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender and can opener.

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 low grout on near the grill and 3-compartment sink.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee drinks stored on a prep surface. CDI - Items were removed.

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 chicharons, house made horchata, cut ham, salsa, cooked meats, Queso Oaxaca and Queso Fresca without date marks in the walk-in cooler. CDI - All items were dated from when they were prepared or opened. PIC will begin date marking all food items.

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed peeled bananas being stored in water inside of the walk-in cooler.

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 three spatulas stored in the space behind the 3-comp sink and wall. CDI - Items were removed and re-washed.

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 large stacks of single-service items with food debris on the sides. CDI - Soiled items were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed a broken display shelf for cheese.

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 low grouting in the area in front of the grill.

6-303.11 Provide required lighting intensity. Walk-in units shall have 10-foot candles of light. One bulb is broken and lighting is very low inside of the walk-in freezer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf - Observed front hand sink blocked by cart. CDI- cart moved to allow access to sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at handsink by 3 comp. CDI- paper towels supplied.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed plantains, fish, and chicken holding below 135F in display case. See temperature chart. CDI- items voluntarily discarded. REPEAT -3 pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed two chemical spray bottles with no labels. CDI- labels added. -0 pts-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employees observed handling cell phones, touching face, and handling money and went back to serving food from steam table. Employees must wash hands after contaminating their hands. CDI - Employees educated and they washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer measured less than 150 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Sanitizer from bottle added to solution until it was 200 ppm. Establishment needs to contact chemical company to repair dispenser. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Beef stew and fish measured 115-130F and 120-135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Both items reheated to above 165F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans at 3-compartment sink stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket present on walk-in cooler door. Large crack in prep sink needs to be welded. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee keys and cell phone observed on prep table. Store employee personal items in a separate location. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 open packages of turkey ham and ham in deli display without date marks. Per PIC items were opened the previous day. CDI - Items were dated. - 1.5 - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- PIC was unable to provide written procedures for vomit and diarrheal event clean up. CDI- EHS provided PIC with MCPHD written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed chicken, pork, cooked cheese pasta, and stew chicken all below 135F. See temp chart. CDI- PIC was able to reheat the items to at least 165F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 large speed rack full of empanadas RTE but frozen by facility without any date marks. CID- PIC was able to properly date mark the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 raid inspect killer labeled for in-house use only. CDI- PIC removed the item.

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 secondary containers in use without a proper label.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed absorbent wet cloths being used under cutting boards.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed trash bin blocking access to hand washing sink at front end of facility. CDI - PIC removed obstruction. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 . Observed fried yuca stored in hot holding unit measuring below 135 F (see chart). CDI - Product reheated during inspection to 165 F. -1.5-

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed raw pork being thawed in ambient temperatures in back prep room. CDI - EHS educated and products relocated to walk-in cooler. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of carrots stored on floor. CDI - PIC relocated to under counter shelving. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored inside of water at ambient temperature of 64 F. Water must be maintained at least at 135 F or greater. Water discarded and utensils removed. -0.5-

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 stored on prep table. CDI- Drink was discarded during the inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods stored inside of walk in freezer unit without proper coverage. CDI- Food was covered 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 . Observed salad and cole slaw mix stored inside of deli display unit held above 41F threshold. Items were moved to walk in cooler to fully 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 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 cooling of recently prepared salad and slaw mix taking place inside of deli display case. Food may not cool here due case being in constant use. Both foods were moved to walk in cooler to cool at a faster rate.

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 trays left open-ended. Ensure these are stored inverted to prevent the possibility of contamination. Trays were flipped during inspection.

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

REPEAT 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 . Observed cooked chicken stored in hot holding unit measuring below 135F (see chart). CDI chicken reheated during inspection to 165F. (Note) points kept at half due to improvement.

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 handles of dry food bins collected old food debris in need of detailed cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot holding such as white rice, roasted pork, whole chicken, yuca, rice and vegetables all below temperature threshold. CDI- These items were reheated using oven.

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 oil and flour both placed inside of working containers without label present during the inspection. CDI- both items were labeled during the inspection.

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 wet wiping cloth stored on prep station during inspection. Wet wiping cloth was moved back to sanitizer bucket during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Ensure that dishes are stored in a manner that effectively allows them to air dry. Observed metal pans left wet stacked during the inspection. Food establishment shall implement pyramid stacking method.

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 trays left open-0ended. Ensure these are stored inverted to prevent the possibility of contamination.Trays were flipped during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot holding such as white rice, roasted pork, whole chicken, yuca, rice and vegetables all below temperature threshold. CDI- These items were reheated using oven.

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 oil and flour both placed inside of working containers without label present during the inspection. CDI- both items were labeled during the inspection.

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 wet wiping cloth stored on prep station during inspection. Wet wiping cloth was moved back to sanitizer bucket during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Ensure that dishes are stored in a manner that effectively allows them to air dry. Observed metal pans left wet stacked during the inspection. Food establishment shall implement pyramid stacking method.

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 trays left open-0ended. Ensure these are stored inverted to prevent the possibility of contamination.Trays were flipped during inspection.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink near the deli case without a hand washing sink available. CDI- A hand washing sign was given by REHS during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot holding such as pork shoulder, pork chop and pork/cabbage mix all below temperature threshold. These items were reheated using fryer and hot holding rack oven during the inspection. (CDI)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed disinfectant chemical inside of spray bottle without label attached. Chemical was labeled using a sharpie marker during the inspection.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored inside of water at a temperature of 92F. Water must be maintained at least at 135F or greater. Water was reheated to 135F during the inspection to hold utensils.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee touch cash and cash register and only change gloves in between. Employee was alerted to wash their hands also in between glove changes. Employee washed their hands.(CDI)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in hot holding such as fried fish, pork and vegetables, pork with green sauce, penne pasta, and whole chicken all below temperature threshold. These items were reheated using fryer and hot holding rack oven during the inspection. (CDI)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Ensure that dishes are stored in a manner that effectively allows them to air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Obvserved utensils stored in between 3 comp sink and wall. Utensils were removed to be washed,rinsed, and sanitized again. Do not store dishes against wall as the wall is not regularly cleaned. (CDI)

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink with a leak on the far left faucet. Repair as needed.

6-301.14 Handwashing Signage - C Observed handwashing sink without hand washing sign available by the meat slicer. Hand washing sign as given during the inspection.

3-302.11(A) Separate the different types of raw animal foods. -Pf Foods shall be stored according to their final cook temperatures inside of the walk in cooler. Observed tilapia stored below whole muscle beef. Walk in unit was reorganized during the inspection.

3-403.11 Reheating for Hot Holding - P Foods being reheated for hot holding shall be minimum of 165F for 15 seconds. Manager reheated beef only to 155F during the inspection. Food was placed back in the oven to finish reheat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of 135F or greater. Observed items on the line such as fish and mixed vegetables, baked chicken, pulled pork and penne pasta all below temperature threshold. Foods were moved to to oven to reheated,.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Toxic substances shall be labeled with the common name of the bottle/buckets contents. Observed unlabeled bottle of chemical sanitizer during the inspection. PIC labeled during the 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 foods such as flour, cornmeal and oil without common name on bottle for distinguishing foods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees engaging in food preparation shall have a hat/hairnet present. Observed employee without hat/hairnet present serving from hto bar.

3-304.12 In-Use Utensils, Between-Use Storage - C In-use utensils shall be stored in a manner that prevnt possible contamination from occurring. Observed in-use utensil buried in corn starch.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a way that allows air drying. Observed dishes wet stacked during the inspection. Food establishment shall implement pyramid stacking methods.

4-501.11 Maintain equipment in good repair. Observed hand washing sink with a leak present.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Through discussion with PIC, determined slicer not being cleaned at 4 hour frequency. Slicer is wiped down with sanitizer after each use but wash/rinse/sanitize only occurring at end of the day. CDI- discussion with PIC on cleaning frequency. four hour interval had not expired at time of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Cassava in hot case below 135F. CDI- cassava reheated to 168F and placed back in case.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found two pans of rice and meat/vegetable items not date marked. CDI- voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found tomato cucumber salad cooling in display case 46F. CDI- moved to freezer, uncovered for cooling to 41F. Salad dropped to 41F in 30 minutes.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Front hand wash blocked with equipment. CDI equipment to be moved to gain access to hand sink .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 kitchen area in need of cleaning due to build up of food debris and grease.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer being used to sanitize dishes too weak. CDI drained and refilled sanitizer and resanitized dishes.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed food being placed in hot holding cabinet at less than 135 degrees and then when food is needed placed in oven to reheat to 165 advised this process could take no longer than 2 hours . Food discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous items in hot holding service line at less than 135 degrees. Repeat violation . CDI food discarded and tphc paperwork provided for items that are not meeting temperature.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet nested on drainboard.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed several pans stored as clean with visible food debris. CDI took to rewash. Point not escalated due to violation in differnent category than last time.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and tamales being hot held at less than 135 degrees. CDI reheated see chart above.

3-501.13 Use approved thawing methods. Observed chicken gizzards being thawed in pooled water. CDI put gizzards under running water at less than 70 degrees.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting in clean dish area .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. No sanitizer in 3-comp sink. Concentration found at 0ppm. CDI: quat sanitizer was made up at proper concentration.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking on pans at dish area.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build-up/grease found on outside edges of metal pans. Facility in process of getting company in to properly clean.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed pineapples stored in direct contact in grocery bags inside the walk-in freezer. CDI: removed from bag and placed inside container.

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 salad mix, macaroni salad, beef, and chicharron in walk-in cooler that were made yesterday without a date. CDI: product dated properly. Observed date on cabbage incorrect and not legible. CDI: dated properly.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on back shelf.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers remaining on outside of metal pans. Remove before cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed boxes of raw chicken stored above raw beef inside walk-in freezer. CDI: storage order was corrected.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed inside hot case yuca at 110F, inside hot box roasted chicken at 111F and cooked onions at 116F. CDI: yuca reheated to 136F; roasted chicken to 169F; cooked onions to 204F. Next inspection facility will be issued an intent to suspend if hot holding issues are not corrected.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few dry good bins not labeled.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed only one personal bottled water stored on prep table in back. CDI: drink was discarded. Points not escalated due to improvement shown.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels observed at front handsink. CDI: paper towels were provided.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink at 0ppm and bleach in spray bottle at 10ppm. CDI: both were corrected to proper concentrations.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed yellow and rice in hot box at 122F and beef empanadas at 116F. CDI: both removed and reheated to proper temperatures (see temp chart).

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed inside walk-in cooler black beans, chicharron, and yellow rice made yesterday not dated properly. CDI: by properly dating. Due to repeat violation points were escalated and return visit required. Return visit needed by 10/26/18

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered personal drinks observed stored on back and front prep tables. CDI: by discarding.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Quat sanitizer made up at 3-compartment sink at 0ppm. CDI: by dumping and refilling with sanitizer at correct strength.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Beef tripe in walk-in cooler brought from freezer yesterday without date; yellow rice, pork for pupusas, stew, and fried pork made yesterday stored in walk-in cooler without date. CDI: by properly dating.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans that were washed and sanitized yesterday were observed stored on drainboard of 3-comp wet stacked.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Test strips used to test quat sanitizer observed not properly testing sanitizer and has an expiration date of 1-1-14. CDI; test strips brought from another department for use.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered personal drinks stored on prep table at cook line and another stored on shelf at back storage area. CDI: drinks were discarded.

Repeat: 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. Employee observed only washing hands for a couple of seconds, turning faucet off with bare hands, and drying hands with wiping cloth. CDI: employee was corrected; training and education provided. 2-301.15 Only wash hands in handwashing sink. -PF. Employee observed rinsing hands at prep sink. CDI: employee corrected to wash hands at handsink. 2-301.14 Wash hands after activities that contaminate them. -P. Employee observed conducting cash register duties then preparing food at hot hold display case without washing hands in between duties. CDI: employee corrected; hands was when appropriate.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Macaroni noodles, 3 pans of rice, and chicken stew were prepared yesterday and stored in walk-in without date. CDI: properly date marked. Ham and cheese in zip lock bag at cold hold display case had two dates provided. CDI: old date was removed and correct date provided.

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. Chicken stew observed cooling at room temp on counter while covered. Product at 87 deg F. CDI: product was moved to walk-in to properly cool.

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 hot water not available during inspection. CDI maintenace fixed hot water and proper temperatures now available.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at 72 degrees during inspection. CDI maintenance repaired water heater and water temps at 115 degrees .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green plantains, chicken, and yucca at less than 135 degrees . CDI reheated see chart above.

4-501.11 Maintain equipment in good repair. Observed front prep sink cracked and fixtures leaking at front prep sink and rear handwash.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with food debris stored as clean . CDI PIC had employee clean and sanitizer slicer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried and baked yucca at less than 135 degrees. CDI PIC reheated products. See chart above.

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 campesino cheese, queso fresco, mortadella, and salsa verde with no date labels. CDI PIC labeled products. 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 roja held greater than 7 days dated 09-30-17. CDi PIC discarded product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed basin of prep sink cracke and breaking away from frame of sink.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in food prep area in need of cleaning. -0 points-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried eggs being hot held on hot bar. CDI discarded eggs . Repeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green plantain, cassava, and fried cassava on hot line less than 135 degrees. CDI discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottles greater than 200 ppm chlorine. CDI diluted to proper concentration. -0 points-

3-501.13 Use approved thawing methods. Observed fish being thawed under hot running water. CDI instructed PIC on proper thawing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed eggs being undercooked for hot holding. CDI discarded eggs and advised that this would have to be done to order and could not be hot held.

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 cheeses not date labeled. CdI labeled product. 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 horchata held 8 days . CDI discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Advised Consumer advisory needed to serve undercooked eggs. CDI PIC made sign to place on counter for undercooked eggs.

3-307.11 Miscellaneous Sources of Contamination - C Observed horchatta and juices stored in single service milk containers. CDI discarded and advised to only store juices in containers that can be washed rinsed and sanitized.

4-502.13 Single-use and single-service articles may not be reused. Observed single service milk jugs being reused to store juices. CDI advised that these containers are single use only.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not performing duties of maintaining hot holding temperatures throughout the facility. Hot water not meeting minimum standards at time of inspection . Plumber on site problem repaired by end of inspeciton.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed rear handsink not able to reach 100 degrees. CDI repaired by end of inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous tcs food less than 135 degrees see temperature chart above. CDI products reheated.

3-501.13 Use approved thawing methods. Observed pork being thawed in basin of prep sink. CDI corrected by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

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 water at three compartment sink unable to reach 110 degrees. CDI by end of inspection.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water unable to meet peak demand. 10 day verification required. Plumber on site to address problem will follow up.

5-401.11 Capacity and Drainage - C Observed clogged sink drain for prep sink . Plumber on site at time of inspection . Verification required .

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at rear hand wash turned off . 10 day verification required .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy film on pans stored as clean. CDI removed to rewash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales, yucca, chicharones, and pupusas all less than 135 degrees . CDI reheated all products.

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 panella, oaxaca, feta, double cream, campisono cheese all incorrectly date marked. PIC stated that all were cut this morning and labels were mistakenly not changed. Salvadorean cream noted to have incorrect date PIc discovered that labeling machine was not putting correct labels on products. CDI relabled cheeses and handwrote labels on salvadorean cream.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths held in sanitizer measuring 50 ppm QAC . CDI changed to sanitizer measuring 200 ppm QAC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chicken stored directly on top of tamales with raw beef inside, CDI- Chicken moved to bottom shelf. Store raw chicken on bottom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some items at display case holding below 135F (see chart). PIC stated they had been out for about 15 minutes. CDI- Products re-heated. REPEAT.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed some cheese, sliced deli meat, and cooked tamales all without a date mark. CDI- PIC knew date or prep and dated products accordingly.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a bottle of bleach sanitizer with a concentration too high that strips bleached out. CDI- Educated PIC on proper concentration of sanitizer. PIC dumped bottle and made a new bottle.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf No bleach test strips on site. VR.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at both handwash sinks. PIC stated they were waiting for soap delivery. CDI- PIC bought soap during inspection from store.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple food items on display case holding below 135F (see chart). CDI- PIC stated foods were out for about 5 hours. Voluntarily discarded.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed open deli meat and cheese that had no date mark. CDI- PIC stated food were opened 3 days ago. PIC dated accordingly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy wet stacking of metal bins,

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no copy of employee health policy at facility. A copy was e-mailed and explained to PIC.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. P Observed employee cutting peppers with bare hands. CDI- Instruicted employees to put gloves on.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw pork and chicken being stored in large trash barrels in walk in that were unable to be completley submerged in sanitizer to be washed, rinsed and sanitized. CDI- Instructed PIC to discontinue use and only stored food in eqiupment that can be properly sanitized.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cole slaw, opned pork meat, open turkey deli meat, and cooked tamalese all without a date mark label. CDI- PIC labeled all items. Educated PIC on proper date marking.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed employee prepping cole slaw upon entrance. Later observed employee place cole slaw directly into customer front line station with tight wrap. CDI- Instructed and educated PIC cole slaw would not cool (as it was 58F) in that unit. Cole slaw moved to walk in cooler to cool.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer at facility. VR.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed a wet wiping cloth stored on prep table.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed water in the women's restroom only reaching 72F. Faucets are broken and only the cold turns on. Repair sink and maintain at least 100F. Verification required 10/21/2015

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw pork stored above produce in the walk in cooler. CDI - pork was moved to a correct location.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed empanadas, chicken, pork, noodles and rice below 135F in the display case and hot holding unit. CDI - Empanadas were discarded and all other items were reheated above 165F.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans and trays stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit. Replace gasket.

2-101.11 PIC shall be present during all hours of operation.-PF PIC did not arrive at the restaurant until 2:45PM.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored on a sheet tray above marinated fish in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal containers stored clean with food debris on them. CDI- items set aside for recleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitize basin of the 3 compartment sink with 0ppm quat concentration while filled with water and one spray bottle labeled sanitizer with 0ppm quat concentration. CDI- sink and spray bottle were emptied and refilled to proper concentrations.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed 5 gallon bucket full of cooked pinto beans in the walk in cooler at 61F. Employee stated the beans were made yesterday and then placed into the bucket with the lid on and left in the walk in cooler to cool overnight. CDI- beans discarded. Instructed employees to use more effective cooling methods such as ice wand or immersing product in ice bath.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several foods in the hot case below 135F (see chart). CDI- instructed employees to reheat foods to 165F or above or discard (see chart for reheat temperatures). TPHC documentation provided.

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 two containers of black beans in the walk in cooler without datemarks. Employee stated the black beans were made on 6/9 and 6/10. Observed cooked pork in the walk in cooler made 6/10 without a datemark and rice made on 6/10 without a datemark. CDI- employee added datemarks to all food items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled chemical spray bottle stored on a shelf below the 3 compartment sink. Employee stated the bottle was filled with degreaser. CDI- degreaser label added to bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one 5-gallon bucket of pinto beans in the walk in cooler 61F. Employees stated the beans were made yesterday and placed into the walk in cooler covered overnight to cool. CDI- beans discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal pans stacked while wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed George Foreman 'household use only' grill being used for sandwich grilling and Oster brand 'household use' blender stored on a preparation table. PIC stated the blender was for personal use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/grease accumulation on the top of a warming box and on top of the oven.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF 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 RICE COOKED YESTERDAY AND STORED IN WALK-IN, UNLABELED. OBSERVED DELI MEATS CUT FROM ORIGINAL PACKAGING YESTERDAY AND STORED IN DELI DISPLAY COOLER UNLABELED. CDI BY HAVING PIC PUT YESTERDAY'S DATE(1/8/2015) ON FOOD ITEMS.

GENERAL COMMENT DO NOT REST CUTTING BOARDS ON ABSORBENT CLOTHS TO PREVENT SLIPPING INSTEAD, USE NON-ABSORBENT (RUBBER SHELF LINER) MATERIALS THAT DO NOT ABSORB CONTAMINATION.

TO 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED SEVERAL METAL FOOD PANS STACKED TIGHT WHILE STILL WET.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. GENERAL COMMENT OBSERVED ONE CUTTING BOARD WITH SCARRING AND STAINING PRESENT ON SURFACE. RESURFACE OR REPLACE CUTTING BOARD

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. REPLACE BLOWN LIGHT BULB IN WALK-IN FREEZER OR REPAIR LIGHT FIXTURE IF NOT IN GOOD REPAIR.

Observed several knives stored as clean in knife box with food debris present. CDI by returning utensils to 3 comp sink for cleaning.

Observed roasted chicken hot holding on steam table line at 129F. CDI by reheating to > or = 165F before placing back on steam table.

Observed All purpose cleaner and windex on clean drainboard of a set-up 3 comp sink. CDI by properlyputting chemicals in storage area.

General CommentObserved some wet wiping cloths on prep table. Store cloths in sanitizer buckets.

General CommentReplace blown lightbulb in walk-in freezer

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking(B) Except as specified in ¶¶ (D) - (F) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in ¶ (A) of this section and: PfOBSERVED SEVERAL OPENED BULK PACKAGES OF DELI MEAT IN DISPLAY CASE AND UNLABELED. CDI BY INSTRUCTING PIC TO LABEL OPEN PACKAGES ONCE THEY HAVE BEEN OPENED AND KEPT LONGER THAN 24HRS.

6-202.11 Light Bulbs, Protective ShieldingGENRAL COMMENTREMOVE ICE TRAPPED IN LIGHTSHIELDS IN WALK-IN FREEZER.

7-201.11 Separation-StoragePOISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.Observed a can of COMET stored aboved soiled side of 3 comp sink. CDI BY PIC RELOCATING AJAX TO LOWER CHEMICAL STORAGE SHELF.(REPEAT)

6-501.12 Cleaning, Frequency and RestrictionsGENERAL COMMENT(A) PHSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED FLOORS IN NEED OF BETTER CLEANING, UNDER AND BEHIND KITCHEN EQUIPMENT, IN HARD-TO-REACH AREAS.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceGENERAL COMMENT(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. PfObserved trash can temporarily placed infront of handsink near 3 comp sink. CDI BY EMPLOYEE REMOVING TRASH CAN FROM INFRONT OF HANDSINK.

7-201.11 Separation-StorageGENERAL COMMENTPOISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLESERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.Observed a can of AJAX stored aboved soiled side of 3 comp sink. CDI BY PIC RELOCATING AJAX TO LOWER CHEMICAL STORAGE SHELF.7-206.11 Restricted Use Pesticides, CriteriaPOISONOUS OR TOXIC MATERIALS shall be: (A) Used according to:(2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, POBSERVED FACILITY USING PESTICIDE SPRAY THAT STATES "for household use", CDI by PIC removing pesticide spray.

6-301.12 Hand Drying ProvisionObservsed handsink next to 3 comp sink, out of paper towels. CDI by STAFF restocking paper towels.0

4-901.11 Equipment and Utensils, Air-Drying RequiredGENERAL COMMENTObserved 2 metal pans stacked tight while wet. AIR DRY UTENSILS COMPLETELY BEFORE STACKING.

4-602.13 Nonfood Contact SurfacesGENERAL COMMENTObserved some food debris present on top portion of knife box. CLEAN TOP OF KNIFE BOX

5-103.11 Capacity-Quantity and AvailabilityObserved handsink next to 3 comp sink, without cold water available. VR to ensure cold water is available at handsink.

GENERAL COMMENTDo not thaw fish while in vacuum packaging, without cutting the packaging open first. OBSERVED FISH THAWING IN VACUUM PACKAGING WITHOUT CUTTING PACKAGING OPEN FIRST.

DO NOT STORE FOOD IN DIRECT CONTACT WITH MATERIALS NOT CERTIFIED AS SAFE FOR FOOD CONTACT. Observed beef liver in "thank you" plastic grocery bags in walk-in freezer. ONLY USE RESEALABLE BAGS, PLASTIC WRAP, ALLUMINUM FOIL, OR FOOD GRADE CONTAINERS FOR FOOD STORAGE.