LA VILLA TIENDA Y GRILLE

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in WIC raw ground beef stored directly above open container of cut peppers and onions. Observed in WIC open container of raw beef steak stored directly above cooked beans. CDI - PIC correctly storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 portioned bags of raw chicken stored among portioned bags of raw pork in chest freezer. CDI - PIC rearranged raw foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior panel of ice machine with pink/brown build up. PIC will have machine cleaned today and discontinued use.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bag of flour stored directly on the floor in the dry storage room. CDI - PIC moved bag to shelf and placed into a food container.

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 at self service beverage station single service cups and lids not in original protective package or stored using other means. CDI - PIC place items back into protective sleeves.

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 several plastic and metal containers stored clean with date marking stickers still attached. CDI - PIC moved items to 3-comp-sink and will obtain water dissolving stickers.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed floor tils missing near prep sink and back storage room entrance. PIC will obtained install new floor tires.

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

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 prepared raw chicken stored among prepared raw beef and pork in chest freezer. CDI PIC was educated and reorganized items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed four secondary spray bottles without any form of identification near 3-comp-sink, can wash, and prep table. CDI - PIC voluntarily discarded solutions.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw beef thawing in prep sink without any running water. Observed temperature of raw beef chub above 41F. CDI - PIC moved raw beef chub into WIC to cool down and later cooked food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping cloths on prep counters throughout kitchen. CDI - PIC obtained quat sanitizer for wet wiping cloths.

REPEAT 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint in WIC missing and detaching. Fix or replace

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

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink near register. CDI - PIC obtained paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher full of water inside hand washing sink near flip top unit. CDI - PIC moved pitcher out of hand washing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal bowl with wet wiping cloths stored inside hand washing sink near 3-comp-sink. CDI - PIC removed and education was given to PIC on proper usage of hand washing sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw shell eggs stored over wash and unwashed vegetables and fruits in WIC. CDI - PIC corrected storage order by putting raw shell eggs at the lowest point on shelf. For more information on food storage order 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 Observed reheated shredded pork under heat lamp below 135F. PIC stated shredded pork has been under lamps since 9:00AM. CDI - PIC voluntarily discarded food. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed reheated chicken hot holding on counter top below 135F. PIC stated chicken has been on counter since 9:00AM. CDI - PIC voluntarily discarded food. EHS gave out education on keeping foods either cold or hot instead of ambient air holding. 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 cut tomatoes and shredded mozzarella cheese in flip top unit above 41F. CDI -PIC voluntarily discarded food. 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 cooked chicken tamales and cooked shredded pork in large plastic bus tub above 41F in WIC cooked yesterday. CDI -PIC voluntarily discarded food. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed in WIC items beyond 7 datemarking; cooked chicken stew and pork stew, cooked chili sauce, cooked chicken with cheese, cooked salsa roja, cooked pork. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed opened first aid supplies and employee medication stored among single service and package foods on storage shelf. CDI - PIC moved items to office. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary spray bottles without any form of identification. CDI - PIC could not accurately identify chemicals and voluntarily discarded both bottles.

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 pork tamales actively cooling at ambient air. PIC stated food was cooked 1hour ago. CDI-PIC moved food to WIC and reportioned food into smaller containers to quickly cool food down to 70F. See temp chart. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects throughout kitchen around cooking equipment. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects crawling on walls, floors, and hand washing sink throughout kitchen. Pest control services facility monthly. Increase frequency of visit and patching holes throughout facility.

4-501.11 Maintain equipment in good repair. Observed damaged handle of plastic spatula not able to be cleaned properly. CDI - PIC voluntarily discarded spatula. 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 wooden spoon flaking pieces of wood with deep groves and score marks. CDI - PIC voluntarily discarded. 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 mortar and pestle use to prepare food with porous surface and deep groves not allowing for proper cleaning. CDI - PIC voluntarily discarded.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles missing by prep sink area and large size hole in wall behind storage rack near chest freezer. Several quarter size holes throughout walls and ceilings in kitchen. Holes need to be patched and wall damaged needs to be repair. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joint in WIC missing and detaching. 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 ceiling tiles and walls near 3-comp-sink with food stains and food splash. Increasing frequency of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee using hand washing sink to fill buckets of water for steam table. CDI-EHS educated employee on proper use of hand washing sink. Hand washing sink also has both English and Spanish signage.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cut head of lettuce stored directly next to raw shelled eggs inside metal container in flip top unit. CDI - PIC voluntarily discarded both cut head of lettuce and raw shell eggs. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw shell eggs stored over open boxes of tomatoes, lettuce, cut onions, and breads in WIC. 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 in chest freezer ziplock bags of raw chicken, raw pork, raw beef, open bag of French fries, and open bag of fully cooked spicy chicken wings. co-mingled inside. EHS went into great detail on storage order with PIC and employees. CDI - PIC separated foods. For more information on food storage order 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 Observed cooked chicken, ground beef and pork on stove below 135F. PIC stated foods were cooked early this morning and are held at ambient air for customer orders. EHS educated employees on keeping foods at or above 135F or 41F below for customer orders. CDI - PIC voluntarily discarded pan of cooked chicken, ground beef, and pork. PIC also demonstrated to staff on how to keep foods hot holding on stove with out burning the food. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken stew below 135F at steam table. Employee stated food was cooked roughly one hour ago. EHS instructed that the food be reheated to 165F and moved back to hot holding. Employee also adjusted the temperature of steam table to medium from low. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle not labeled with unknown liquid under 3-comp-sink. CDI - PIC voluntarily discarded entire bottle. 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 "HOME USE ONLY" pesticide powder on top of water heater. CDI - PIC voluntarily discarded entire bottle.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed floor to wall joints missing and detached in WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee equipment and utensils co-mingled establishment utensils and equipment in storage bins and dry racks. CDI - PIC separated items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near register. CDI - PIC obtained paper towels.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold growth on several whole tomatoes in WIC. CDI- PIC voluntarily discard box of tomatoes. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold growth on several whole limes in WIC. CDI- PIC voluntarily discard box of limes 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold growth on a few whole tomatoes in flip top unit. CDI - PIC voluntarily discarded container of tomatoes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored above open boxes of potatoes, onions, and lettuce. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork skins co-mingled with cooked shredded pork from 4-3/ 4-9 above 41F in WIC. CDi - PIC voluntarily discarded pan of cooked pork skins, and shredded pork. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed large container of cooked chicken soup without any form of identification or dates in WIC. CDI - PIC voluntarily discarded container of cooked chicken soup. 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 container of cooked chicken tamales exceeding 7days 3-27/4-2. CDI - PIC voluntarily discarded container of cooked chicken tamales. 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 pot of cooked tomatillos without any form of identificatoin or date marking. CDI - PIC stated they are cooked yesterday. EHS allowed PIC to properly date mark food. EHS gave education on date marking. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kit, bottle of rubbing alcohol and bottle hydrogen peroxide co-mingled with single service items on storage shelf. CDI - PIC moved items to office area. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed personal bottle of vitamins and personal medication co-mingled with single service items on storage shelf. CDI - PIC moved items to office area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken stored directly on the floor and unopened raw beef underneath storage rack. CDI - PIC moved items to shelves

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. PIC will order hair nets 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food. CDI - employees removed wrist jewlery

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths stored on prep tops throughout establishment. CDI - PIC voluntarily discarded cwet wiping cloths. EHS educated PIC on keeping wet wiping cloths stored in a labeled bucket of sanitizer solution between 200PPM-300PPM.

REPEAT 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 six original containers of dry cooking ingredient containers with submerged portioned cups stored inside. CDI - PIC removed six portioned cups from original containers of dry cooking ingredients.

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed stored clean four plastic serving spoons with melted and damaged handles. CDI - PIC voluntarily discarded three serving spoons. 4-501.11 Maintain equipment in good repair. Observed inside walk in cooler rubber baseboard not seal to wall exposing the bare metal of WIC.

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

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 soda bottle with twist off top inside low boy cooler mixed in with other secondary squeeze bottles. CDI - PIC moved plastic bottle to designated location. 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 personal bottles with twist off caps on top of flip top unit. CDI - PIC moved all plastic bottles to designated location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several cooked quarter chickens pieces below 135*F in indiviual steam table. PIC stated food was cooked around 9:00AM today. CDI - PIC voluntarily discarded pan of quarter chicken. Observed hot water from steam table at 142*F. All other steam wells were above 180*F. PIC discontinued use of single steam table. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential use only insect spray can on storage shelf. CDI - PIC discarded spray can. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of bleach sanitizer above 200PPM. Test strip was bleach-out. CDI - PIC discarded bleach. Education was given on how to properly dilute bleach sanitizer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep tops throughout establishment. CDI - PIC voluntarily discarded cloths.

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 small white plate used to serve cooked rice. CDI - PIC placed small plate in 3-comp-sink and voluntarily discarded yellow rice.

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 stored clean two large wooden cooking spoons with deep crack and pieces flaking off. CDI - PIC voluntarily discarded two wooden spoons. 4-502.11(A) Maintain utensils in good repair. Observed stored clean three plastic serving spoons with melted and damaged handles. CDI - PIC voluntarily discarded three serving spoons. 4-501.11 Maintain equipment in good repair. Observed inside walk in cooler rubber baseboard not seal to wall exposing the bare metal of walk in cooler wall.

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 heavy food debris inside chest freezer where frozen meats are stored. Increase frequency of cleaning chest freezer.

5-205.15 Maintain a plumbing system in good repair. Observed plastic pipes underneath handwashing sink nearest to register leaking water onto floor. CDI - PIC temporarily placed non food grade bucket underneath hand washing sink and will call for repairs.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw chicken, raw beef, cooked spicy peppers, and cooked rice cold holding uncovered in WIC. CDI - PIC placed plastic covers on food containers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a clear secondary spray bottle with bleach concentration below 10PPM located near mop sink. CDI - PIC was able to correct bleach concentration to approximately 150PPM. 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 Observed hot holding cooked wrap pepper/cheese blend below 135*F. CDI - PIC reheated food on stove to proper temperatures. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked green peppers below 135*F. CDI - PIC reheated food on stove to proper temperatures. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a container of cooked tomatoes in WIC with expired date marking 7/13/-7/19. CDI - PIC voluntarily discard container of cooked tomatoes. 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 a container of cooked green and red salsa in to-go containers with expired date marking 7/16-7-22. CDI - PIC voluntarily discard containers of to-go salsa. 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 a stainless steel bowl of cooked green salsa in WIC date marked 7/16-7/22. CDI - PIC voluntarily discard bowl of green salsa. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary clear spray bottles stored near can-wash without identification. CDI - PIC was able to label both bottles "Degreaser" 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a secondary clear spray bottle under prep table with clear liquid without any identification. CDI - PIC was able to label bottle "Stainless Steel Cleaner"

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large amount raw pork being thawed in prep sink without running water. CDI - PIC was able to turn on cold running water to properly thawing raw pork.

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 five different size food containers located in dry storage room without any identification. CDI - PIC labeled containers "Flour".

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on prep tops throughout establishment. CDI - PIC voluntarily discarded cloths.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in WIC and RIC. 4-502.11(A) Maintain utensils in good repair. Observed broken wood serving spoon stored clean and broken clear food container lid. CDI - PIC voluntarily discard items. 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 washing sink loose and not fully sealed to wall.

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 three a/c vents with built up rush throughout kitchen area.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed three employees eating personal food on prep table near grill area. CDI - PIC relocated personal food to employee break area and clean prep area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety .Observed no CFPM during inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in RIF vegetables in zip-lock bags stored on top of and next to raw beef in clear bags. CDI - food employee moved all vegetables to another RIF that only contains vegetables. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed vegetables on top of raw chicken containers in WIC. CDI - PIC food employee corrected storage order 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 beef and pork storage next to raw chicken. These items were also stored above cooked chicken and beef. CDI - educated staff on proper food storage and pointed to storage order display poster on WIC door. CDI - Food employees corrected storage order of items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable slicer with built up food debris stored clean on shelf. Observed two spatulas stored clean with built up food debris. CDI - PIC moved items to 3-comp-sink to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken hot holding under 135*F in steam table. CDI - food employee stated chicken has been in the unit for 30 minutes and moved chicken to be reheated to 165*F. No other foods were found to be under 135*F in steam table.

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 whole milk and mozzarella cheese opened without any date marking. CDI - PIC was able to place date marking from yesterday. 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 in RIC cooked chicken, beef, and tomato sauce without date marking and labels. CDI - PIC voluntarily discarded items.

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 several in-use secondary bottles without any labels. Observed six large containers of dry ingredients without any labels. CDI - PIC labeled all items.

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

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 styrofoam plates facing up near hot holding unit. CDI - reverse order of plates and placed to-go cups inside original sleeves.

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 melted spatuela stored clean and wood stirring spoon with crack and chips. CDI - PIC voluntarily discarded items

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 employees eating while prepping food. CDI. PIC removed the food. 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 chicken, raw pork, raw beef, stored in the same container. CDI. PIC voluntarily discarded. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair covers. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food.

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 build up on ceilings. Needs to be cleaned. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored through out the facility.

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 food employee prepping personal coffee with an open lid in food prep area. - CDI- EHS educated food employee on using designated areas for eating and drinking. Repeat

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened containers of food that has been cold from yesterday in the WI cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer used to sanitizer at 400+PPM chlorine. CDI. PIC diluted the solution to right concentration. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cheese in RI, veges in WI, from previous days without dates. CDI, PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. Also observed multiple equipments that are broken and not being used. Should be taken out or repaired. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up inside micro wave. Needs to be cleaned.

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 build up on ceilings. Needs to be cleaned.

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 food employee drinking coffee with an open lid in food prep area. - CDI- EHS educated food employee on using designated areas for eating and drinking. -0-

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- Observed two food employees wash hands for less than 20 seconds without soap. -CDI- EHS educated food employees on proper and handwashing and food employees properly rewashed hands. -0- 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee using hand sink to fill up a container. -CDI- EHS corrected employee on proper use of handsink. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw eggs stored over RTE salsa in reach-in. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw chicken, raw beef and raw pork uncovered and below 41F in RIC.

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 beans cooked yesterday left out overnight to cool at 91F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- 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 .

3-501.17 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 sliced tomatoes in prep unit with no date. Observed house made habanero and salsa verde and cooked chicken with no date in reach-in. Per PIC, items were prepared 6/28. PIC properly date-marked items. **REPEAT** **3 DAY VERIFICATION REQUIRED**-3- 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf- Observed ceviche in WIC with no consumer advisory on menu. 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf- Observed steak and eggs on menu with no asterisk to the footnote reminder. **10 DAY VERIFICATION REQUIRED**

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 hotshot that states “residential use only” stored in can wash area. -CDI- PIC voluntarily discarded items. -0-

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 beans cooked previous day cooling overnight on stove top at 91F. -CDI- PIC voluntarily discarded items and educated on proper cooling methods. **REPEAT** -1- 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. -REPEAT- Observed oil, water, flour and seasoning without labels. -CDI- PIC properly labeled items. NOTE: Point deduction remains the same since the violations is low risk and static however if the violation occurs again during an inspection point deduction will increase.

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 metal sheet pans stored on floor near clean equipment storage. -CDI- PIC moved pans to dish pit to be re-washed and educated on proper storage of pans. -0-

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurfacing or replacement. 4-502.11(A) Maintain utensils in good repair. Observed handles of cooking utensils heavily burnt. -0-

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./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./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 AC vents in need of cleaning due to dirt buildup. Observed broken floor tiles throughout. Observed absorbent ceiling tile above WIC. Observed damaged and absorbent material on wall to wall junctions. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed a large case of raw shell eggs stored on top shelf in WIC, above produce. CDI-PIC corrected storage order.

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 two large containers of cooked beef and one container of cooked rice stored on prep table over night to cook. PIC said items had been prepared around 8pm previous evening and left out until the next morning, upon arrival. All items were 68-70F. CDI-PIC voluntarily discarded food that was not properly cooled and EHS educated PIC on how to quickly cool.

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 a cut tomato and cut lettuce stored in prep top unit at 46F. CDI-PIC voluntarily discarded items in cold holding above 41F.

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 3 large containers of tamales containing cooked chicken without a date mark. PIC stated they were made on Sunday. CDI-PIC added correct date marks to containers of tamales.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled squeeze bottle containing a dark liquid stored on rack in prep area. When asked, PIC stated it was lubricant for a piece of machinery. CDI-PIC added label to toxic substance.

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 cooked beef, pork, and rice that was left in deep containers at room temp over night to cool, at 68-70F the next day, at time of inspection. CDI-PIC voluntarily discarded items and EHS provided education on improved cooling methods. Repeat

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken stored in standing water at 53F. Two bags of raw beef were observed in the sink at 56F. Employee indicated the items had been left out over night to thaw. CDI-PIC voluntarily discarded items and EHS explained approved thawing methods.

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 multiple squeeze bottles and shakers containing unknown herbs/spices without labels throughout prep area. Add labels to all working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bag of maize stored directly on the floor in dry storage area and raw meat stored directly on floor in WIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer reading over 200ppm. CDI-sanitizer was dumped and new concentration was at 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 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 beans cooling in large quantities. CDI-beans were portioned out into shallow containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead roaches under 3-comp sink. PIC advised to contact pest control

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping rags being stored on table tops.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensils not being stored with handles above food. Utensils were located in seasonings. REPEAT

7-101.11 Identifying Information, Prominence - Original Containers (Pf) Observed substances in bottles that were not properly labeled. CDI-items (water and cleaner) were properly labeled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed in use utensils not being stored with handles above food. Utensils were located in rice, beans, flour and sugar.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a cutting board with deep grooves being used as a cutting surface. CDI-cutting board was discarded.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed no CFPM on site during inspection. Observed violation of priority items

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM during inspection.

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

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 on date marking please visit: http://meck.co/FoodSafety Observed salsa in the WIC that was date marked 12-26-21. Salsa was not frozen at any time. CDI-salsa was discarded. EHS explained to PIC that the salsa has a 7 day expiration period.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice cooled from yesterday at 49 degrees. CDI cooling window missed food 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 Observed rice cooled from yesterday tightly covered and in too great of volume . Observed beans cooked today cooling in large volume and covered. CDI moved to shallow pans and left uncovered and proper cooling achieved.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler in need of replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, beef, and pork in reach in at 42 F. CDI -Unit temperature was adjusted down and food was allowed to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beef and tripe in WIC without date labels. CDI- PIC said food was cooked on Friday and correct date labels were added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pot of cooked tripe on the floor in WIC. CDI - Pot was moved onto a shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer not approved for commercial use in back of store. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at dish pit handsink and in employee restroom. CDI - EHS provided handwashing sign today. -1-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder without asterisk linking statement to foods that are raw or undercooked. VR no later than 02/15/2021 to ensure menus have asterisk matching one already in place on reminder statement. -.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner and other toxic materials stored above masa and spices on rear shelf. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed non-commercial pesticide in kitchen and under hot line. CDI - Toxic items moved to low shelf and non-commercial pesticides removed today.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed plastic bracelet on arm of food employee preparing food at cook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans stored on shelf over 3-comp sink. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dinnerware and lids for metal pans stored directly on the floor in rear storage. Observed slicer stored as clean in an area subject to dust and insects. -.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer with removable, false NSF sticker attached to front. No designation for commercial equipment found. -0-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed about a 1/2 inch gap at floor joint when PIC states flood cleaning is used. -0-

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored above raw beef in the tall reach-in cooler. Corrected during the inspection (CDI) - Raw chicken was placed on the bottom shelf above raw beef. REPEAT. -1.5pts-

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 chicken dated 9/16 in the walk-in cooler. CDI - Chicken was discarded. REPEAT. -1.5pts-

7-201.11 Store toxic materials to avoid contamination. -P- Observed chemicals stored with seasonings. CDI - Chemicals were relocated. -0pts-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed containers of sauces not labeled. -1pt-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed scoop handles touching beans and rice and storage container. CDI - Scoop handles were removed. -0pts-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored over soup in the walk in cooler. CDI- PIC rearranged items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with food debris. CDI- PIC moved dishes to dish washing area for cleaning. REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the concentration of sanitizer solution to be 0ppm during active washing. CDI- PIC added bleach to water to raise the concentration to 100ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of beans in the hot holding unit with a temperature below 135F. CDI- PIC reheated items to 165F.

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 three squeeze bottles of salsa in the reach in unit with no date mark labels. PIC stated that salsa was prepared two days ago. CDI- PIC back dated items to reflect 11/25

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

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a towel in the front kitcen handsink. CDI- Explained to PIC that handsinks are to only be used to handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored as clean with food debris. Observed a soiled tong stored on a clean slicer machine. CDI- PIC moved all items to the dish washing area for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of pork, a container of chicken, and refried beans with temperature below 135F in the hot holding unit. CDI- all items reheated to 165F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a cut tomato with a temperature above 41F. CDI- PIC voluntarily discarded items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of pork stored on the floor in the walk in cooler. CDI- PIC relocated pork to a higher shelf. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed Observed employee drinks and cell phones on prep surfaces. REPEAT.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up along the sides of ice machine. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed container full of large serving spoons stored as clean with food residue build up on them and sticker sticky residue. CDI, all spoons were sent to be rewashed at 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several TCS foods hot holding below 135F, refer to temperature chart above. CDI, all food were reheated to above 165F.

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 shredded Colby jack cheese in several zip loc bags without a date mark. CDI, food employee date marked all cheese for the day the original container of cheese was opened.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large bag of corn flour on the floor in dry storage area. CDI, food employee removed food from floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a large box of single service to-go containers stored on the floor in the dry storage area. CDI, food employee removed box of containers from the floor.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in reach in refrigerator.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food residue within the gaskets of cod holding equipment.

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 heavy dust accumulation to the vents on the ceiling throughout kitchen. Observed minor disrepair to the baseboards in the rear dry storage area and prep area behind unused cold holding display case.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee drink in reach in cooler stored over facilities food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of cooked peppers that are roasted and then held for lunch service at less than 135F. PIC was unaware that once cooked, the peppers would be required to be hot held. Observed no other hot holding issues, facility has made great progress in ensuring that their hot hold equipment is functioning properly. Peppers were reheated to 165F, and then placed into the hot box.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a single spray bottle of chemical degreaser not labelled in facility. All other working containers of sanitizers and disinfectants observed properly labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of lard stored directly on the floor of the walk dry storage area. Item moved to a shelf during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal containers in the clean dish storage area. Items were unstacked and allowed to dry by EHS, who demonstrated procedure to the PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of packaged single use serving trays stored on the floor of the dry storage area. Moved to proper storage during inspection.

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 slight disrepair present on baseboards in the rear dry storage area.

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

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken product stored over ground pork product. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken wing container stored over RTE hot dogs. All raw chicken products were moved by PIC to be below ready to eat and other meat products. PIC was provided a storage order chart made by MCPH. No visible contamination of the other products was observed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken and pork hot holding at temperatures below 135F as indicated by the temperature chart. Items were reheated to 165F. Facility was placing the items too far above the heating elements/steam table of the front display equipment, to the extent that insufficient heat was reaching the product. EHS had facility re-order the steam tables sucht that hte items are in contact with sufficient heat, proper hot holding temperatures observed after intervention.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of bleach not labelled during inspection. Item relabelled by PIC.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed ribs reheating for roughly 1 hour in a steam unit, items were 105F. Items in the steam unit were observed to be 140-145F and had been reheated on the stove top. Reheating items in the steam unit will not reach 165F, as the seemingly maximum temperature of food on the unit was 145F. Reheating is better suited in equipment such as the oven or stove top, as items will quickly reach 165F. Ribs were voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked beef tongue that had been dated for 5/21/18 still present in the walk in cooler. PIC and employees stated that it had not been frozen. Item was discarded due to exceeding the 7 days allowed at storage of 41F or below.

3-501.13 Use approved thawing methods. Observed facility thawing frozen beef intestine used in tripe/menudo dishes under no temperature controls, item was left in room temperature area on a prep sink board. EHS recommended that the facility either thaw the items under refrigeration over night, during the cooking process, or utilize cold (less than 70F) running water to thaw the products evenly. Thawing items under no controls leads to uneven temperature distribution, typically the exterior will overheat while the interior is still frozen. Intestines were placed into a colander and placed under cold running water.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloths with dried on food debris present in the kitchen area. Cloths must be changed to clean cloths when soiled. Items were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers in the clean dish area. Observed blender stored as clean with water still present in the basin while clean. Items were removed and air dried during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation on the sides and basins of the motor/base sections of blenders in the facility. Items must be cleaned when soiled.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap provided at handsink behind hot holding unit. CDI hand soap provided.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw pork and beef. CDI items properly rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chorizo not covered or protected in storage. CDI items covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork in hot holding unit below 135F. See temperature chart for temperature observations. CDI pork reheated above 165F. VERIFICATION REQUIRED,

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking of RTE items in walk-in cooler. CDI employee labeled. VERIFICATION REQUIRED.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer greater than 200 ppm. Observed facility using disinfectent/ deodorizer as sanitizer.

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

4-501.16 Do not use a warewashing sink for handwashing. Observed employee wash hands in 3 compartment sink.

5-402.13 Maintain sanitary sewage system.-P Observed slow drain at 3 compartment sink.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink behind hot holding unit.

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 dishes then return to preparing food without washing hands and changing gloves between activies. CDI PIC required employee to wash hands. Discussion with employee.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching tortillas with bare hands. CDI tortillas voluntarily discarded. PIC discussed with employee glove/utensil procedures.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water turned off at cutoff value of handsink due to hot water knob broken. VERIFICATION REQUIRED.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw pork and beef in walk-in cooler. CDI items properly rearranged. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed dry goods and peppers not stored properly sealed/protected. CDI items placed in sealed containers.

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 beans, rice and carnitas prepared yesterday in reach-in cooler above 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef, pork, chicken, pork belly and carnitas in hot holding unit below 135F. See temperature chart for temperature observations. CDI all items voluntarily discarded. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS products in flip top/reach in cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. PIC contacted maintanence. PIC instructed not to use cooler until unit can maintain all products below 45F. VERIFICATION REQUIRED.

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 tamales, pork, beef and rice not date marked. CDI products labeled. VERIFICATION REQUIRED. 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 beef soup past time/temperature window in walk-in cooler. CDI soup 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 Observed products cooling tightly covered in large pots. Products must be seperated in to shallow containers and left uncovered until below 45F. EHS recommends cooling all products on metal sheetpans in walk-in cooler. CDI improperly cooled products voluntarily discarded. VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry good plastic containers not labeled in back storage room.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open dry good bags stored directly on floor in back storage room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dish storage in splash zone of handsink. CDI clean dish storage relocated.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed 3 compartment sink not set up properly during manual warewashing. EHS observed employee holding dishes in first compartment, washing in second compartment and sanitizer in 3 compartment. REPEAT VIOLATION. CDI sink set up properly. Dishes are to be washed in first compartment, rinsed in second compartment and sanitized in 3rd compartment. Any cleaning/scrapping of dishes must be done in trash can, not sink.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC unable to locate Employee Health Policy. PIC inadequate knowledge of EHP. CDI EHP provided.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored directly on prep surface. CDI beverage voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork hot holding out of temperature control below 135F. CDI pork reheated above 165F, placed in hot holding unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking procedures on TCS ready-to-eat foods. CDI items dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed cornmeal and sugar not labeled.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient - P Observed coke bottle stored directly in ice. CDI bottle discarded.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed silverware stored directly on linens.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic grade freezers in back storage room containing raw products. Replace equipment with ANSI certified.

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 employee not properly setting up 3 compartment sink to wash dishes. Observed employee washing dishes with less than 110F detergent water. CDI EHS helped PIC and employee properly set up 3 compartment sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken and raw pork stored above vegetables inside walk-in cooler; CDI raw meats moved to approved locations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various cuts of raw pork and raw beef stored inside cold holding display case measuring 50F. CDI raw meats placed into walk-in cooler to rapibly cool to required holding temps. VR to ensure case is repaired.

3-602.11 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged customer self service salsas without any labeling information. Products will be placed behind counter until labels are made.

6-202.13 Properly locate mechanical insect control devices. Observed fly traps (sticky tape) hanging throughout kitchen prep area, place devices so potential for food contamination does not exist.

REPEAT 4-501.11 Maintain equipment in good repair. Observed damaged / broken section of sneeze guard (plastic) on employee side in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

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

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee wrapping tortillas with bare hands. CDI: Discussion with employee to handle all RTE foods with a barrier.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales in pot on stove holding at 106F. Tamales were taken to the WIC for cooling.

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 onions stored on floor of WIC. CDI: Onions moved to crate on shelf

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 scoops with no handles being used to remove food from containers. CDI: Direction given to always use a scoop with a handle.

4-501.11 Maintain equipment in good repair. Observed damaged buffet shield. Observed damaged gaskets on reach in cooler and prep cooler.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink with no lid on shelf directly adjacent to food. CDI: Drink covered with lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep unit holding food above 45F. CDI: PIC turned unit down. Food had not been in unit long enough to discard, food was cooled down. REPEAT VIOLATION

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle stored on prep surface. CDI: PIC relocated 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 large tub of cooked beans stored on shelf cooling at room temperature. CDI: Beans moved to walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of sugar not labelled. All other dry goods and oils labelled throughout facility.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed large piece of hot hold cover missing. PIC was directed to order a new cover. Until then, keep all food items covered with individual lids.

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 no handle on scoop used to obtain manteca out of tub. CDI: scoop with handle attached is now being used.

4-501.11 Maintain equipment in good repair. Observed one damaged gasket on 2 door reach in cooler. REPEAT VIOLATION

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed heavy food debris in the wash water of 3-comp sink. CDI: PIC drained and refilled sink compartment with fresh water.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug from dumpster.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on duty, Moises, to not be certified by an accredited program.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed one employee with no Employee Health Policy form. CDI- Gave PIC forms in Spanish.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed water turned off at handsink near 3-comp sink.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Observed rice reheated on stove in steam table 122 F. CDI- reheated to 171 F on stove. 3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Observed queso after 1.5 hours in small holding unit at 110 F. Moved to stovetop to complete reheatingbefore two hours had elapsed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chicken wings and pork ribs in holding unit 126 F and 112 F respectively. Moved to oven for reheating to over 165 F Observed pork skins in steam table 126 F. Moved to stovetop for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found two items, sliced tomatoes and shredded lettuce in flip top 48 F and 53 F respectively. CDI- PIC discarded lettuce and moved tomatoes to refrigerator. Check of ambient internal temperatures measured 42 F in unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Remember to date mark foods with earliest date prep occurred of any ingredient. Bulk quantity of frijoles dated 6/7 used in other foods were dated 6/11. 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: Found tamales dated 5/31 in walk-in cooler. CDI- discardedby PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Disclosure missing from ceviche Reminder. CDI: Proper language added during inspection.

+6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one German roach and a few flies in facility. CDI- PIC has approved pesticides for treatment.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths in use.

4-501.11 Maintain equipment in good repair. Door gasket on refrigerator shredded. Cutting board at prep table deeply scored and stained. Shelving in walk-in cooler significantly rusting. 4-502.11(A) Maintain utensils in good repair. Discard all containers as they become chipped, cracked, or broken. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Two chest freezers listed as Household.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand drying means at rear handsink. CDI- paper towels provided.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Facility unable to produce documentation that tilapia bought at Costco is parasite free. CDI- direction to cease preparing ceviche with undocumented product. PIC pulled product in case. Verification needed in 10 days.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed eggs on shelf over produce. CDI- eggs moved to lower shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed grilled onions and whole peppers held under no temperature control at grill. CDI-Reheated both to over 165 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: Found pulled chicken, beef cooked, with no date labels. CDI- foods prepared previous day. Allowed to date mark.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed tilapia ceviche with non-heat treated fish offered for sale on board menu. Verification needed.in 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Chicken and produce on floor of walk-in cooler. Onions in bags less than six inches off floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Take-out boxes and cups up-protected at service counter.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today to with verification of food safety training. Operator, Ramiro Castorena advised that currently on the owner; Oscar Chavez (Servsafe expires 4/23/2018), has the certificate. CDI- verbal correction as to rule requirement, discussed options as to training.

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 . Container of tamales date marked with prep date of 9/7/2014 and container of cooked beef date marked with date of 8/24/ 2014. CDI- operator voluntarily discarded. Operator was advised of number of allowable days for cold holding TCS/ ready to eat foods/ cooked foods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use shaker of dry seasoning and two bottles of in use oils at cook line not labeled per rule. CDI- verbal correction to label.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed personal drink set on top of food table. Do not put personal food or drinks on the food tables.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed slicer left soiled. All food contact items shall be washed, rinsed, and sanitized within 4 hours of being used. -CDI Slicer was noted for cleaning before further use.

3-501.14. . Cooling - P Observed beef product to be at 46F-48F after cooling overnight. -CDI Items were discarded. Items must cool from 135F-70F within 2 hours, and then must cool from 70F-45F within an additional 4 hours.

3-501.15 Cooling Methods - PF Beef found to have been out of temperature overnight was cooled in deep volumes in deep plastic contianers. Use shall pans and layers of food to cool items quickly and reach the 2 hour/4 hour cooling targets. -CDI Items were discarded.