LA CABANA DELI COMIDA LATINA

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, potatoes and plantains hot holding below 135F. CDI- PIC reheated all items to 165F and above and placed back in hot holding. EHS spoke to PIC about using TPHC for some of the items that were above temperature going forward. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored above prep table. CDI- PIC moved spray bottle to the bottle shelf of the prep table.

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 raw beef and raw chicken stored in the two door reach in cooler with temperatures above 41F. PIC stated items had been pulled from the freezer the day prior to thaw in the reach in and the food employees had pulled both raw meats this morning for prep. Items were cooling in plastic containers with tightly fitting lids not cooling at a rate to achieve 41F in 4 hours. CDI- PIC removed lids to allow foods to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed food employees manually warewashing with the water temperature below 110F. CDI- PIC drained basin and filled with warmer water reaching 114F.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several fly throughout the facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth in chlorine sanitizer holding above 400ppm. CDI PIC replaced sanitizer and tested at 350 ppm.

4-501.11 Maintain equipment in good repair. RIF has torn gasket, replace.

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 some build up and residue on gaskets and around doors of RIC and RIFs

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors opened. Repeat

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw cooling chicken being stored over raw beef in RIF. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on the white rice ontop of the stove. CDI PIC placed time stamp when item was finished cooking. Observed facility using TPHC with proper time stamps but no written procedures. VR required

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle in bean in dry storage aria. CDI - PIC took handle out of beans.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting on several containers in clean Storage.

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 storage racks under prep tops and cooking equipment lined with cardboard. 4-502.11(A) Maintain utensils in good repair. Observed spatula with deep groves and knicks. CDI PIC voluntarily discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors opened.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gallon of milk in metal container on ice holding above 41F. CDI Item placed out around 7 am, placed back in RIC. Talked about using a metal carafe or a large metal container so that ice can be placed all the way to top and a screw on pump can be placed in place of a top. Repeat, reduction to 1/2 points due to improvement. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple items in prep top with no date mark. CDI PIC date marked. EHS suggested using a magnetic white board on top of prep top to track dates in containers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several fly throughout the facility.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with no sealant affixed to wall. Sealant needed on hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken enchiladas, container of rice, and container of cooked potatoes prepared 2 hours prior above 41F. Items moved to ice baths and freezer to reach 41F. Will be stored in other functioning units until reach in repaired. Other items in unit non TCS. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Reach in near fryer registering 54F. Repair person contacted. 3 days to comply.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of chicken and potatoes above 41F in reach in. PIC stated that the mix was from this morning less than 2 hours. Moved to ice bath to reach 41F. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 mold growth on wall in storage area. Clean as needed. No points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of shredded beef at 46F, large container of cooked pork at 44F, and prepared soups at 44F in the RIC. PIC stated that the soups were placed in there form another RIC earlier that morning. -CDI- PIC voluntarily discarded the shredded beef and pork. (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 .

4-501.11 Maintain equipment in good repair. Observed RIC at 56F throughout the inspection. The RIC started to drop in temperature but was still above 41F. Needs repair*** (0.5 pts)

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. - EHS observed 50 chicken tamales and 50 pork tamales 48F. PIC stated items were cooked and prepared yesterday with proper date mark observed. Since items were cooked and prepared yesterday and above 41F in the reach in cooler where they were said to be cooled items did not meet proper cooling parameters. CDI- PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - EHS observed all hot well items on TPHC. PIC was unable to provide written procedures for TPHC. CDI- EHS and PIC provided MCPHD written tphc form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed purple spray bottle of cleaner without a label. CDI- PIC labeled the item. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed labeled first aid kit stored above food prep and single use items. CDI- PIC moved item away from food prep and single use item storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- EHS observed 100 tamales prepared yesterday and left in reach in cooler according to PIC above 41F. Items were densely packed, wrapped and in equipment not rated for cooling for more than 6hrs according to PIC. CDI- PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - EHS observed secondary containers of sugar, salt, spices without labels. CDI- PIC labeled the items.

6-301.14 Post a handwash sign at each handsink. - Observed two handsink without a hand wash sign. CDI- EHS provided PIC with two MCPHD hand wash signs.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - EHS observed rotten plantain in dry storage area. CDI- PIC voluntarily discarded the item.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation - Observed sliced steak stored above raw shrimp in secondary packaging in freezer. Also observed unwashed produce stored above RTE foods. CDI- PIC was bale to correct the storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed cooked potatoes at 120F. CDI- PIC voluntarily discarded 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal pans on clean storage rack and still wet.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed no back flow prevention device with hose attached to can wash. A VR will occur within 3 days to ensure proper back flow prevention device is provided.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed shared dumpster with non permitted facilities doors and lids open and not in use.

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 employee twist top drink in the flip top cooler above Rte foods. CDI- PIC moved item.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - EHS observed an two employees wash hands for less than 20 secs. EHS observed employees use bare hands to turn faucet off. This action recontaminates the hands. EHS also observed two employees don gloves without a hand wash after handling dirty trash and dishes. Observed employee attempt to wash hands with gloves on. CDI- education was provided and EHS observed proper hand washing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed an employee dump water from cut lettuce container in the hand sink. CDI- Education was provided and EHS observed proper use of hand sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- EHS observed employees wearing gloves while handling trash in attempt to then handle clean equipment with no discarding of gloves. Employee attempted to wash hands with dirty gloves. CDI- Education was provided and ehs observed proper glove use and hand wash.

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. - EHS observed cooked beans, rice, and chicken cooling in ice. After 60 mins of cooling the temp was the same or with an incorrect cooling rate. CDI- PIC added water and more ice to ice bath to quickly cool foods. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw beef, raw pork, tamales, cut lettuce, cut tomatoes, fish soup, rice, beans, cooked beef, cooked pork, pupusa cheese and bean, pico, diced tomatoes, red salsa, green salsa, and sour cream all above 41F. Reach in was functioning above 41F. See temp chart. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure all TCS foods are kept at 41F and below. 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 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 . 3-501.18 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: 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 . - REPEAT- EHS observed beans, pork, and beef all without dates. CDI - PIC was able to properly date items since large containers had those dates. NOTE: Point deduction remains the same since last inspection only had one item without a date mark. However if the violation is on the next inspection point deduction will occur.

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 - EHS observed hot foods cooling at ambient air on top of ice. CDI- PIC added water and more ice. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility.

4-501.11 Maintain equipment in good repair. EHS observed reach in cooler functioning above 41F.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- EHS observed wash water at 90F. CDI- PIC provided hot water above 110F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a Chile hot dish in a shallow pan in the hot well holding below 135F. CDI PIC placed on temporary TPHC and will put in deeper well dishes going forward. 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 Observed pico, open canister of beans, with no date. CDI PIC labeled 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 . 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 diced tomatoes with date mark of May 30. PIC stated he had misdated them and they were cut on the 31. CDI PIC corrected 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 .

4-501.11 Maintain equipment in good repair. Observed torn gaskets in several prep units and reach in coolers.

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 several damaged and stained ceiling tiles in rear kitchen area.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

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 potatoes on hot holding line at 94 degrees . CDI PIC reheated potatoes to greater than 165 degrees F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed salsas in cups in small prep unit labeled for wrong date. CDI PIC corrected date.

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 tamales in reach in cooler 1 at greater than 41 degrees . CDI discarded. Observed tomatoes and pico at greater than 41 degrees in prep unit. CDI items placed on tphc.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed beef soup in reach in cooler 2 with no date labels . CDI PIC had employee date label foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored in splash zone of mop sink in dry storage area. CDI PIC had employee move onions.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle available in restroom used by both sexes.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bean and cheese pupusas in lower rear kitchen low boy cooled from last night still at 48 degrees . CDI cooling windows missed product discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed salsa verde and shredded cabbage in front low boy cooler at greater than 41 degrees F. Half point deduction since small number of items involved. CDI products discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed bean and cheese pupusas in rear kitchen low boy cooled in too great of volume and covered . CDI demonstrated small layers and uncovering to facilitate proper cooling . Observed chicken cooling in ice bath in volume too large to meet cooling parameters. CDI moved chicken to two pans and smaller layers and proper cooling rate observed. Advised that risk control plan would be needed if this situation was observed at next inspection.

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 employee crack raw eggs and then handle clean plates without glove change or hand wash. CDI instructed on proper hand washing when handling raw eggs, and raw proteins and advised that handling raw products requires hand wash and glove change before going back to work with ready to eat foods or clean utensils and plates. Employee washed hands and changed gloves and placed food on clean plate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two large bus tubs in prep unit containing cheese pupusas, and pork pupusas at 45 degrees. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed potatoes cooling in large volume in plastic pan in ice bath at rate insufficient to meet cooling parameters. CDI split potatoes into two metal pans and placed in ice bath proper cooling rate achieved.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility using old employee health policy which does not have non typhoidal salmonella. CDI provided correct employee health policy to facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan. CdI provided information on vomiting and diarrhea plan.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed tamales cooling at insufficient rate to meet cooling parameters. CDI changed cooling method and proper cooling achieved.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed tamales cooling in multiple layers in plastic tubs at insufficient rate to meet cooling parameter . CDI moved to sheet pan and placed in reach in cooler and proper cooling achieved.

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 in use utensils for ice and queso fresco stored in contact with foods. CDI stored handles out of food.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on front low boy unit.

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 build up of food residue on shelving in reach in coolers and throughout facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three tamales holding at 109F and small amount of refried beans at 116F, both located on the front serving line steam table. All other items in that table were well above 135F. Spoke with PIC at length about whether TPHC was being used or not and she was very clear that she did not discard any food after 4 hours. CDI - items had been on the line for about an hour. Tamales reheated to 187F and refried beans reheated to 202F, then placed back on the hot line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top prep cooler holding items such as sliced and diced tomatoes at or below 41F but also found pico at 46F, cut lettuce at 47F, and raw ground pork at 50F. PIC explained that these items had been held outside the cooler during some prep as I arrived, then placed back into flip top after I came into the kitchen. CDI - PIC placed all three items into the reach in freezer where they cooled to 40F, 42F, and 38F respectively within 25 minutes.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed eggs offered undercooked on menu board. Eggs had a disclosure symbol and there was a poster taped to the board with no symbol, no disclosure footnote, but correct reminder statement. CDI - helped PIC add symbol and disclosure footnote to poster as a correction.

4-202.16 Nonfood-Contact Surfaces - C. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices and designed to allow easy cleaning. Observed heavy wooden hinged tortilla press in use for making tortillas. Plastic wrap was used between wooden surfaces and food but press itself had crevices and other areas which would not be easily cleanable. PIC offered to take press home and use paper plates instead.

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 some wall damage in a few areas of the kitchen although can wash area had been repaired since last inspection. 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 some dusty buildup on ceiling vent cover above food preparation sink in use for ice bath.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes and pico in the prep top cooler holding above 41F. CDI- Ice placed on items to keep items cool. Kitchen area is really hot. Prep top was open and covered items remained 41F. However, the uncovered items (tomatoes and pico) were above 41F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on the front line being held on time without procedures. CDI- Pulled up TPHC procedures and filled them out with PIC. Sent Form to PIC via email.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer hanging on the metal shelf housing customer food items. CDI- Spray bottle removed.

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 mop sink with damaged wall, concrete and tiles. PIC stated someone is coming to fix the area today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed plantains held for immediate service in fryer basket; fryer basket not providing sufficient hot holding. CDI - PIC dropped back into fryer to reheat and will place it on TPHC with other hot items for service at front area. REPEAT. *Points kept at half due to overall hot holding improvement for service line*

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 container of Cooked potatoes with incorrect preparation dates. Ensure all old stickers are properly removed. CDI -Item properly dated. 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 containers of soup without date marks. PIC stated they were all cooked on 12/12 CDI - Items properly date marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed white board being used for time logs on service line items; time not updated for lunch items. CDI - Manager updated time logs.

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 tamales cooling tightly packed in dense container. CDI - PIC relocated tamales to freezer to cool rapidly. EHS recommended using flat pan to spread tamales out for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies over mop sink.

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 handle of scoop stored in dry goods.

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 floors peeling throughout kitchen. Observed damaged concrete and tile at mop/can sink structure. Observed wall damage behind mop/can wash. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed soup and pork form yesterday above 41F. CDI: Product voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried potatoes below 135F on serving line. CDI: potatoes voluntarily discarded. EHS and PIC placed hot line products on TPHC permanently. TPHC form filled out today. See attached photo. REPEAT VIOLATION Improvement form previous inspection as only one item was out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler near fryer holding food above 41F. Air temp was 50F. CDI: All TCS items prepared prior to this morning were voluntarily discarded. PIC phoned repair person during inspection, who said that he would be at the facility today.

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 containers of food in coolers with incorrect preparation dates. EHS suggests moving to a sticker system that involves writing the date of preparation in order to ensure accurate date marking. Observed some containers with old day dot stickers. Ensure all old stickers are properly removed. CDI: Items properly dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed soup from yesterday cooling in a deep pan. Observed pork cooling from yesterday and lettuce prepared today cooling while tightly covered. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Facility has no walk in. EHS recommends cooling items with ice as much as possible or in the freezer (when space is available) in order to facilitate proper cooling rates. Reach in coolers are not meant to cool down hot food.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors open on dumpster. Dumpster is shared with the whole shopping center.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor near stove/oven damaged and peeling up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee washing equipment at the 3-compartment sink and then begin to put on gloves to handle food without hand washing in between. CDI-Stopped and instructed to wash hands. Improvement was noted after explaining that hand washing was needed. REPEAT. *Improvement noted on handwashing, points kepts the same today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the carnitas, the fried rice and the chicken with sauce hot holding below 135 on the serve line. CDI-All items were moved and reheated on the stove. 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 steak and chicken on the counter cooling below 135F. The manager explained that the steak was being used to make a soup. CDI-The steak was placed back onto the stove and the chicken was put into an ice bath. REPEAT. *Do not store product on the counter below 135F when cooling.

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 the scoop handle to the rice stored in the food. CDI-The handle was moved out of the product. REPEAT. *Points kept the same today, only scoop handle stored in the food product.

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

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee put on gloves after handling cell phone and a personal bag without hand washing. CDI-Explained that more hand washing is needed. More training is needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the poblanos hot holding below 135F on the serve line. CDI-The product was put back onto the stove to be reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the flip top cooler holding food product above 41F. Zero points taken today due to the product still holding at the old cold holding temperature of 45F. However, points will be taken and food product discarded during the next inspection if product is above 41F.

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 food product cooling in a container of water. CDI-The containers were filled with ice to finish the cooling process. REPEAT.

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 a plastic container with no handles being stored in the container of pinto beans. CDI-The cup was removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee bag, head phones beincell phone and g stored in the container of plantains. CDI-The items were removed and placed onto the hooks located on the wall.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the back hand sink blocked by sheet pans with vegetables. CDI-The sheet pans were removed.

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 food cooling on the counter below 135F. CDI-The product was put into an ice bath for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the stove and fryer equipment. Have cleaned. REPEAT.

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 to the walls behind the ice machine. Have cleaned. 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 damaged wall/cove molding underneath the hand wash sink in the back. Have replaced.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vegetables hot holding below 135F at the serve line. CDI-The vegetables holding at 120F. The vegetables were brought back to the stove to be reheated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled spray bottle of non-stick cooking spray. CDI-The bottle was properly labeled. Any food product stored out of its original container must be labeled indicating the common name of the food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the front dining area. Increase pest control methods to help reduce number insects/pests in the facility.

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 flour scoop handle stored in the food product. CDI-The handle was removed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the tall reach in cooler shelves and the flip top cooler shelves. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored in the onions container. CDI-The drink was moved to a bottom shelf away from facility food and product.

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 refried beans that did not fully cool from the night before. The product was at 55F. CDI-The product was discarded. Ensure that food is cooled within the correct time frames.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the flip top cooler holding food product above 45F. CDI-All of the product was moved out of the cooler and a maintenance operator was called. He will be out today.

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 refried beans that did not fully cool from the night before due to the product being cooled in a large container. CDI-The product was discarded, and the owner will used ice baths and smaller containers to properly cool the product down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed peppers being stored in a box that previously held chemicals. CDI-The product was moved out of the product and placed into containers.

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 two scoop handles stored in the flour and rice containers. CDI-The scoop handles were moved out of the product.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink upon start of inspection. CDI - Paper towels stocked at handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken and refried beans holding below 135F in the steam line. CDI - Both reheated to 165F+.

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 One container of slaw and one container of cheese with date marks more than 7 days old. CDI - Both discarded.

4-501.11 Maintain equipment in good repair. Split gaskets on reach in cooler door and low prep cooler door. Improvement from last inspection. Gaskets have been replaced since last inspection; others now have damage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets.

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 Block queso in container dated 12-19 on one side and 12-21 on the other side. CDI - Incorrect "12-19" date mark removed. Reminded staff to double check date marks and ensure date mark stickers are removed during dish washing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on drying rack. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in reach in cooler. Replace split gaskets on reach in coolers. PIC indicated that replacement gaskets are on order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handle of microwave, surfaces of equipment, and build up on oven top. Improvement from last inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Employees changed gloves without washing hands. CDI - Employees reminded of rules; stopped and washed hands then donned new clean gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Only handsink blocked by handtruck and used as dump sink for ice. CDI - Handtruck relocated and ice melted.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Prep sink cleaning process is missing rinse and sanitize steps; utensils washed in three comp sink are rinsed with sanitizer but not meeting contact time. CDI - Explained correct sequence to employees; adjusted process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice holding in steam line below 135F. CDI -Rice replace with rice at 140F; suggested that facility uses a more shallow pan to hold rice in.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer spray bottle testing at over 200ppm chlorine; bleaching out test strip. CDI - Diluted to 200ppm.

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 Queso cheese placed in flip top to cool. CDI - Relocated to reach in cooler for rapid cool down. Also, observed rice cooling on insufficient ice bath. CDI - Added water to ice to surround container and instructed staff to stir occasionally.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee working with watch and jeweled ring on hand. Another employee working at serving line with no hair restraint. Ensure all employees working with food use a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on cutting board. CDI -Relocated to laundry without being asked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on clean drain board of three comp sink. CDI - Separated to allow for air drying.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in low prep coolers and replace split gaskets on reach in coolers and low prep coolers as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from door gaskets and cooler door handles.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Contact solid waste service provider to replace dumpster with broken lids. Clean up debris from ground around dumpster.

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. Clean dust build up from vents in ceiling.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shields missing from lights at steam line. Replace.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink and black build up inside ice machine; PIC stated that an outside company cleaned it 2 days ago. CDI - Cleaned during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pintos holding below 135F in steam well. CDI - Reheated to 165F+.

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. - Slaw and red salsa dated 6-9; discard would have been at end of day yesterday. Slaw date label is incorrect. CDI - Correct date placed on slaw; salsa discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. A few metal food pans wet stacked.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Knife sharpening block stored in handsink. CDI - Relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked potatoes and plantains holding below 135F in steam line; heating elements have been turned off by staff. CDI - Steam line turned back on and foods stirred; items returned to required temps within minutes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P One spray bottle of liquid not labeled. Staff indicated that the bottle contained sanitizer. Bottle tested over 200ppm chlorine. CDI - Bottle diluted to correct strength and labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chicken cooling in container with lid on in reach in cooler. CDI - Lid removed for rapid cooling.

4-501.11 Maintain equipment in good repair. Repair split gasket on low prep cooler door.

2-401.11 - Employees shall only eat, drink, or use tobacco in designated areas. One food employee eating behind the serving line with plate of food ont top of the low reach in cooler. CDI - Verbal correction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice holding below 135F in steam line. CDI - Rreheated to 165F+.

4-501.11 Maintain equipment in good repair. Chipping paint on shelves in one reach in unit. Replace or repaint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and food debris from low prep cooler door gaskets.

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 refried beans stored in upright cooler 60F. PIC stated that beans were prepared the night before inspection. CDI by voluntary discard by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed cooked chicken and pork in upright cooler without date mark. PIC stated foods were prepared yesterday. CDI by date marking.

7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle containing bleach stored above in-use 3 compartment sink. CDI by moving to below sink.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single service lids and hot sauce stored in employee restroom.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drink on prep table. CDI- removed-Repeat

2-301.15 Where to Wash - PF Observed employee rinse hands in 3-comp sink. Hands shall only be washed in hand sink. CDI-spoke with PIC about washing hands only in hand sinks.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cheese and slaw at 50F in front reach-in. CDI- all TCS foods in that cooler disposed of. Repairman called.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Observed no asterisks/symbol on menu board or consumer advisory taped to wall. PIC states eggs cooked to order. VERIFICATIN REQUIRED

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed one container of sanitizer not labeled. CDI-container labeled.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed ice scoop handles in ice in ice machine and customer drink ice bin. CDI-spoke with PIC about keeping scoop handles out of food.

4-205.10 Food Equipment, Certification and Classification - C Observed cooler listed as pre-packaged and bottled products only used for general food storage and cooling chicken.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed dirty vents in kitchen. Keep ventilation clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee water bottle stored with cap but stored on food prep surface. CDI moved to below table surface.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottle in-use testing at 0ppm chlorine. CDI by refilling and testing at 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn tamale and roasted potatoes stored on line steam table < 135F. CDI by marking food items for 4 hour discard and implementing TPHC procedure for food items. Gave PIC TPHC procedure form and discussed TPHC details.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Eggs may be offered undercooked. CDI by posting consumer advisory next to wall menu.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Obserevd utensils just washed stored on the drainboard of 3 compartment sink testing 0ppm chlorine. CDI by placing in sanitizing solution in 3 compartment sink 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large amount of chicken tamales stored on countertop > 45F. CDI by cooking immediately. Discussed limiting amount of food being prepared at one time. Use smaller portions when preparing a large quantity of food.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink blocked with cases of corn and cutting board stored behind handsink faucet. CDI-Items were moved.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C Observed single-service Ziploc bags being re-used. Discontinue re-using Ziploc bags.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed wash water at 3-comp sink to be 87 F. CDI-Hot water added to water.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Observed floors in need of repair near cooking equipment. Repair.

3-501.15 Cooling Methods - PF: Observed cooling by ice bath. Must add more ice to fully cool properly. Must also stir food occasionally. CDI- ice added to ice bath

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light in front of hood.

6-305.11 Designation-Dressing Areas and Lockers - C: Discontiue storing cell phone on shelf with single service items.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Observed drink being stored in hand sink. Do not store items in hand sink. CDI-removed drink.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Discontinue storing broken shell egg with whole intact shell eggs. CDI-discarded

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Container of raw chicken stored on top of container of coleslaw. Must keep raw amd ready to eat foods separated. CDI-removed chicken and placed on raw meat side of cooler.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Repair broken cooler. Facility has more coolers and a freezer.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor in front of stove.

2-301.14 When to Wash - P: Observed employees changing gloves without washing hands. CDI- explained that hands must be washed before changing into new gloves.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Bleach i n spray bottle(not intended for sanitizer) reading more that 200ppm, being sprayed on dishes then dishes are washed, rinsed, and sanitized. CDI- informed manager that it is not necessary to spray bleach on dishes before washing.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C; Do not wash and reuse ziploc bags or cardboard boxes.

2-102.12 Certified Food Protection Manager - C: Person in charge did not have food protection manager certification.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Broken eggs stored in carton with whole intact shell eggs. CDI- discarded broken eggs

3-501.15 Cooling Methods - PF: Observed sauce cooling in an ice bath where the sauce was too high in container and ice was not effective in the cooling process. Product was not being stirred at the time of inspection. CDI-placed sauce in smaller container to cool and informed employees of stirring produt to insure proper cooling.

3-304.14 Wiping Cloths, Use Limitation - C: Wet wipe cloths must be stored in sanitizer buckets after use. Wet cloths stored on counter near cooking equipment.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C: Do not wash and reuse clear plastic bags. Discontinue using printed thank you bags for food storage in freezer.

. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF: Employee washing dishes in 77 degree water. Must wash dishes in hot water at 110degrees. CDI- Added hot water to wash water to achieve 110 degrees.

2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times during operation. Observed PIC not currently certified. CDI by instruction. Must have in place by 1/1/14 to avoid 2 point deduction.

7-102.11 Common Name-Working Containers - PFProperly label all chemicals with common name to prevent accidental contamination of food, utensils etc. Observed spray bottle of bleach with out label. CDI by labeling.

4-901.11 Equipment and Utensils, Air-Drying Required - CProperly air dry all utensils before stacking tightly together. Observed wet stacked metal pans.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore all utensils in a manner to prevent possible contamination. Observed clean cutting board stored behind faucet of food preparation sink. CDI by relocating to clean utensil shelf.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - CSingle service items may not be re-used. Observed ziploc bags hanging from shelf above food preparation that had been washed to be reused. Also observed single use clear plastic containers being re-used. CDI by instruction. Bags and containers discarded.

4-501.12 Cutting Surfaces - CReplace green cutting board that is heavily scored/no longer in good repair.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PFMaintain water in wash vat of sink at least 110F; change water frequently to maintain clean and at proper temperature. Observed water in sink about 110F. CDI by emptying and refilling sink.

2-102.12 Certified Food Protection ManagerPerson in charge of facility is not certified. CDI by instructing to become certified before 1/1/14.

5-202.12 Handwashing Sinks, InstallationMaintain hot water of at least 100F at all handsinks. Observed no hot water at handsink in employee restroom due to valve under sink turned off. CDI by turning hot water back on.

3-304.15 (A) Gloves, Use LimitationSingle use gloves must be used for one task only and discarded when damaged or soiled. Observed employee wearing gloves wash dirty utensils at three compartment sink and then begin to prepare food without changing gloves and washing hands. CDI by instruction. Employee discarded gloves, washed hands and put on clean pair of gloves before continuing.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all hot foods 135F and above. Observed one pan of chicken/tomato dish 117-124F. CDI by reheating.

Ensure all potentially hazardous, ready to eat foods in refrigeration longer than 24 hours are labeled with the date prepared/opened or discard date. Observed several large tubs of tomales and opened wheel of cojita cheese not labeled with the date. CDI by instruction.

4-203.11 Temperature Measuring Devices, Food-AccuracyObtain new battery for digital thermometer. Observed thermometer not functioning at time of inspection.

3-304.14 Wiping Cloths, Use LimitationAll cleaning cloths once wet or soiled must be stored in sanitizer in between use. Observed towel on front counter near steam table and on prep surface in kitchen.

4-901.11 Equipment and Utensils, Air-Drying RequiredProperly air dry all utensils. Utensils may not be dried using cloths. Observed employee using cloth to dry clean utensils. CDI by instruction.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore all utensils in a clean place to prevent possible contamination. Observed clean cutting boards stored behind faucet of food preparation sink while raw meat was thawing in sink. CDI by relocating cutting boards.

4-101.19 Nonfood-Contact SurfacesNon-food contact surfaces must be non-absorbant, smooth and easily cleanable. Do not line shelves or any surfaces with cardboard. Observed cardboard on several shelves and on top of prep unit in kitchen.