MANOLOS LATIN BAKERY

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. Employee observed eating food while preparing a cake. Food employees must not eat food in food preparation areas. CDI - Employee educated and they stopped eating and washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed filling up water at hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - Employee educated on hand washing sink use. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Empanadas in hot holding measured 110-125F. TCS foods in hot holding shall measure at least 135F. CDI - Empanadas reheated to above 165F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of ingredients observed on floor in walk-in cooler and walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Debris observed in sanitizer solution that was in use at 3-compartment sink. Fully wash and rinse utensils before placing in sanitizer. Utensils shall be clean to sight and touch before placing in sanitizer solution. CDI - Dish washer educated on proper dish washing procedures and she drained sink and refilled it with clean solution.

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. Clean outsides of ingredient containers and inside refrigeration units. Clean these areas more frequently. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water is only 77F. PIC states it is being repaired today. VR - Verification required within 10 days that hot water is repaired.

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. Large amount of ceiling tiles missing. PIC states that A/C unit and ventilation are being replaced/repaired. Replace missing ceiling tiles when the repairs are completed. // 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. Clean walls in cooking area. Clean walls more frequently. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Empanadas and pan de bono were 110-125F in hot holding. TCS foods in hot holding must be at least 135F. CDI - PIC reheated items to above 165F. 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) 2 containers of queso fresco were labeled as being prepared on 5-7 and 6-1. 1 containers of queso of beef was labeled as being prepared on 5-25. TCS RTE foods must be used or discarded within 7 days of preparation. CDI - PIC discarded out of date items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer solution at 3-compartment sink measured above 400 ppm. Quat sanitizer must be 150-400 ppm. CDI - Water added to solution until it was 200 ppm. Contact chemical company to adjust dispenser.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips were severely discolored and not useable. VR - Verification required within 10 days that establishment acquires test strips.

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. Clean outsides of ingredients bins. Clean inside microwaves. 0 pts.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P- Observed raw shell eggs on a prep surface at 63F. Per PIC, eggs had been out of refrigeration for about two hours in preparation for baking. Also observed warm milk on prep at 93F. CDI - PIC moved eggs to WIC. PIC reheated milk to 135F. EHS discussed keeping eggs in WIC until needed or keeping eggs on TPHC. For more information, please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloths not held in sanitizer bucket. Water in bucket tested at 0ppm Quat sanitizer. CDI PIC remade sanitizer bucket and placed cloths in bucket.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed serving tongs in water at room temperature in a sanitizer bucket. CDI PIC removed tongs to 3-comp sink for w/r/s. Bucket was replaced with sanitizer water for wiping cloths.

-REPEAT- 4-903.11(A)(C) Store single-use and single-service articles 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 single-service items stored on the floor in cake decorating area. PIC moved containers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all the cutting boards with deep scores. PIC to resurface or replace cutting boards.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed not backflow prevention device on hose bib of mop sink. - 3-day VR required (11-6-25). PIC to purchase and install backflow prevention device.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls with buildup through out facility. PIC to address cleaning frequency. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls with puckering paint in back kitchen area. PIC to address cleanability of walls.

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 empanadas being held on TPHC without the discard time label. EHS checked temperature and they were 145F. EHS advised that if the hot case is hold them at least 135F, they do not have to use TPHC. PIC will monitor the temperature and determine what is the best procedure. CDI PIC provided Discard time label.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility doesn’t have a working thermometer. VR 7-31-25

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 handle for scoop in confectioner’s sugar fully submerged in the sugar. REPEAT

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 3 sheet trays directly on the floor. CDI PIC moved trays to 3 comp sink.

4-903.11(A)(C) Store single-use and single-service articles 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 boxes of single service items directly on the floor. PIC stated they were delivered thus morning.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard covered with contact paper being used on prep table’s bottom shelf.

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 in need of sealant to be smooth and easily cleanable. Floors are not cleanable. -REPEAT - PIC stated floors will be sealed when construction is finished (refer to general comment on construction). 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 handwashing sink leaning and coming detached from the wall.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored with customer food item on prep table’s bottom shelf. Also observed employee cup and coffee on top of prep table -CDI- PIC moved all employee items. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed homemade salsa verde, red salsa, and cilantro salsa in WIC at 43F. PIC stated salsa was prepared this morning, less than 4 hours ago. Ambient temperature of WIC at 41F. -CDI- PIC lowered temperature of WIC to 35F during inspection and EHS observed ambient temperature of WIC drop to 37F. By end of inspection, observed salsa drop to 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 .

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 handle for scoop in confectioner’s sugar fully submerged in the sugar.

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 in need of sealant to be smooth and easily cleanable. Floors are not cleanable. -REPEAT - PIC stated floors will be sealed when construction is finished (refer to general comment on construction).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored on top of single-service pastry sheets in prep area. -CDI- PIC removed bag. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed homemade salsa in WIC at 42F. Ambient temperature of WIC at 41F. -CDI- PIC lowered temperature of WIC during inspection and EHS observed ambient temperature of WIC drop to 39F. By end of inspection, observed salsa drop to 41F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed dessert filling stored on ground in WIC.

4-903.11(A)(C) Store single-use and single-service articles 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 single service items stored on the floor in dry storage. Remove from floor.

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 wall at handsink in need of cleaning. Observed floors/walls at fryer station floor in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in need of sealant to be smooth and easily cleanable. Floors are not cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag stored on top of dessert filling in prep area. -CDI- PIC removed bag.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed empanadas (ham jalepeno, carne and queso) holding above 41F in the hot case. CDI- Empanadas placed on time. Facility will use Time moving 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 .

4-903.11(A)(C) Store single-use and single-service articles 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 single service items stored on the floor. Remove from floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips wet. Strips can no longer read sanitizer concentration effectively. CDI- EHS left some test strips.

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 vent above 3 comp in need of cleaning. Observed wall at handsink in need of cleaning. Observed floors at fryer station floor in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in need of sealant to be smooth and easily cleanable. Floors are not cleanable.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sani bucket in the handwashing sink. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored on top of heavily soiled racks. Dishes need to be re-washed. CDI- Dishes taken back. 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 empanadas in hot case holding above 41F. Items were made at 10am. Items were placed on TPHC and will be discarded at 12:00pm (Per PIC standards). 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 .

4-601.11(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 shelves housing dishes and rollfer racks in need of cleaning.

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 wall and vents in need of cleaning at the 3 comp sink.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and recontaminate them on faucet handles. CDI - Employee coached and hands properly washed. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels at hand sink. CDI - paper towels provided. -0-

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed accumulated burnt food debris on food contact surfaces of 2x pots stored at clean utensil shelving unit. Units are no longer smooth and easily cleanable. CDI - Utensils voluntarily discarded by PIC. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of roach spray stored above single service bakery items. No evidence of physical contamination was observed. CDI - Roach spray discarded by PIC. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service. Observed 2x cans of residential roach spray stored inside of the facility. CDI - PIC voluntarily discarded cans. -1-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. No thin probe thermometer available during today’s inspection. VERIFICATION REQUIRED. -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food items stored on the floor in the walk-in cooler. EHS explained to PIC that items shall be stored at least 6 inches above the floor. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep counter. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several small bakery pans wet nested on shelving unit. CDI - Pans separated to allow to air dry. -0-

4-502.13 Single-use and single-service articles cannot be reused. Observed several single service aluminum bakery pans being re-used and stored at utensil shelving unit. CDI - PIC voluntarily discarded utensils. -0-

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 2x cracked wooden spoons stored at clean utensil shelving unit. CDI - PIC voluntarily discarded spoons. 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 cracked stainless steel metal bowls stored at clean utensil shelving unit. CDI - PIC voluntarily discarded bowls. 4-501.11 Maintain equipment in good repair. Observed severely damaged WIF door in back. Also observed heavy ice accumulation on floor at entrance of WIF. -0.5-

REPEAT: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles throughout food prep areas with holes, absorbent and not cleanable. Also observed damaged baseboards inside of the walk-in cooler. Also observed a non-functional paper towel dispenser. Paper towels were made accessible during inspection. -1-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored co-mingling with food for customers inside of the walk-in cooler. Separate food for employees from food for customers and label personal foods. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures to PIC in both English and Spanish. Maintain procedures in facility and ensure all staff are trained on procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed one frozen tamale stored in walk-in freezer with ‘carne’ written directly on the tamale in sharpie. Do not write directly on food products for labeling purposes. - CDI - PIC voluntarily discarded tamale.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed beef empanadas holding below 135F in hot hold cabinet (see temperature chart). Beef empanadas were stored on the right side of the hot holding cabinet. Left side of hot holding cabinet observed to be holding properly. - CDI - Per PIC, beef empanadas were placed in the unit 30 minutes prior. PIC agreed to hold all TCS items on the right side of the unit on TPHC until the unit can be repaired. PIC completed TPHC written procedures form while EHS present. 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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - REPEAT - Observed employee washing dishes with soapy water at 93F. Detergent manufacturer label does not indicate a specific water temperature. - CDI - Education provided. Employee refilled wash bay with hot water above 110F.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed ceiling tiles throughout food prep areas that are absorbent and not cleanable. Also observed damaged flooring that is not smooth and easily cleanable throughout back baking/cooking area. Replace all absorbent ceiling tiles and repair all floor damage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored throughout facility mixed with food for customers. Separate food for employees from food for customers and label personal food.

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 certified food protection manager on site during inspection. REPEAT VIOLATION

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no accessible employee health policy on site. PIC stated there is one in the office, but he did not have a key to get to it. CDI: Poster provided today to staff with reportable illnesses and symptoms. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures in establishment. CDI: EHS provided PIC with the one-page county handout. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries and grapes stored over ready to eat items in reach in cooler. CDI: Berries and grapes were reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employees washing dishes at the 3-comp sink with soapy water and then immediately rinsing and setting them aside to air dry with no sanitize step. CDI: Employees corrected and dishes properly washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sour cream in walk in cooler at 42F. CDI: Cooler determined to be in defrost. PIC turned cooler temperature down slightly to ensure that food items do not rise above 41F, even during defrost. 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on one tray of cooked potatoes in the walk in. CDI: PIC confirmed potatoes were cooked on Saturday. Potatoes were date marked for Saturday.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs for the empanadas stored in sanitizer.

4-501.11 Maintain equipment in good repair. Observed some condensation and rust build up where ceiling meets the wall in the walk in cooler to right of thermostat. Observed shelving in front walk in is rusted. REPEAT VIOLATION Previous violation corrected.

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 employees washing dishes with soapy water at 85F. CDI: Water changed.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several ceiling tiles that are not washable. Observed floor is not smooth and easily cleanable throughout back baking/cooking area. REPEAT VIOLATION Some improvements have been made to walls and ceilings since last inspection.

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 certified food protection manager on site during inspection.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee handling ready to eat churros with bare hands. CDI: Employee donned gloves and was explained to about the need to wear gloves when handling ready to eat foods.

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 meat balls made last night still at 48F in walk in. CDI: Product 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 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 meatballs cooling in deep pot while covered in the walk in cooler from last night. CDI: Product was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food items stored on the floor in the walk in freezer. EHS explained to PIC that items shall be stored at least 6 inches above the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed employee working with berries and fruits directly from the packaging without washing them first. CDI: Products were washed then used.

4-501.11 Maintain equipment in good repair. Observed damaged WIF door in back. Need repaired. REPEAT VIOLATION

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 walk in freezer floor with some debris collecting under and around shelving.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed warped ceiling tiles at baking/prep area. Observed several ceiling tiles that are not washable. Observed exposed wood throughout baking area from where walls were removed. Observed floor is not smooth and easily cleanable throughout back baking/cooking area. REPEAT VIOLATION Some improvement as paper towel dispenser was repaired.

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

Repeat: 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 veggie stew and beef stew cold holding above 41F. CDI, items discarded by PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on beef stew and veggie stew. CDI, items discarded by PIC.

Repeat: 4-501.11 Maintain equipment in good repair. Observed damaged WIF door in back. Need repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster. Need repaired/replaced.

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

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed empanadas hot holding below 135. Observed temperature log posted with multiple dates where empanadas were hot holding below 135F. CDI, items discarded by PIC. Employee states empanadas are for the morning only and are discarded by 10AM. EHS advised PIC to educate staff on hot holding.

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 bag of mozzarella cold holding above 41F. CDI, item discarded by PIC.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans stored on shelve for retail use. CDI, items removed.

4-903.11(A)(C) Store single-use and single-service articles 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 single use/single service articles stored on floor. Items shall be stored at least 6 inches off the floor.

Repeat: 4-501.11 Maintain equipment in good repair. Observed damaged door of walk in freezer in back. Need repaired/replaced.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for sanitizer at 3 compartment sink. Verification reqiured.

Repeat: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed absorbent ceiling tiles over prep area. Need replaced. 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/missing ceiling tiles where water is leaking through in the front bakery area. Need repaired. Verification required.

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

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several employees rinse and wash cloth rags at hand sink. CDI, PIC printed sign that states no rinsing and washing at hand sink. EHS explained to employees that hand sink may only be used for hand washing.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed empanadas hot holding below 135F. PIC states empanadas are rotated every 30 minutes. CDI, items reheated to 165F.

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 eggs and pork stored on floor. EHS explained to PIC that items shall be stored at least 6 inches above the floor.

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 knives stored in soiled holder. Need cleaning.

4-501.11 Maintain equipment in good repair. Observed damaged walk in freezer door. Need repaired.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid at dumpster. Need replacement.

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 peeling and absorbent ceiling tiles above pre area. Need replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep table. CDI, item removed.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without food safety manager certification. EHS provided PIC with ANSI accreditation site for approved online food protection manager courses.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed ground beef cooling at slow rate. CDI, item uncovered.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed empanadas hot holding below 135F. CDI, items reheated to 165F. Observed hot cabinet temperature set to 125F. Hot cabinet temperature adjusted. No point escalation due to facility obtaining larger hot cabinet for empanadas.

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 ground beef cooling in covered container. CDI, item uncovered and moved closer to cooling fan.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash, rinse, and sanitize solutions with dirty water. CDI, 3 compartment sinks refilled. 4-603.16 Rinsing Procedures - C Observed employee wash and rinse utensils in sanitizer solution. EHS explained to employee correct procedures for Wash/Rinse/Sanitize.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham and cheese empanadas, spinach and cheese empanadas, and meat empanadas hot holding below 135F in display case. Employee states empanadas are cooked every morning at 8AM. CDI, items reheated to 165F. EHS left copy of TPHC form as an option for facility to use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach and lettuce cold holding above 41F. Observed internal temperature of walk in cooler at 45F. PIC states they don’t know how long cooler has been cold holding above 41F. CDI, voluntary discard by PIC. PIC called maintenance personnel to service equipment. Employee states food from walk in is cooked in the morning and TCS foods will be moved to second walk in cooler. Verification Required.

Repeat: 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date mark on open bags of lettuce and spinach. CDI, voluntary discard by PIC.

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

Repeat: 4-501.11 Maintain equipment in good repair. Observed damaged freezer door. Need repair.

Repeat: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed water accumulation in dry storage area in the back of the facility. Observed no leaks from the ceiling or from plumbing. PIC states water seeps in from the outside and forms puddle in storage area. EHS observed water accumulation on the corner of building on the outside where water could be seeping in. Observed no damaged or wet dry goods inside. EHS advised to PIC that water needs to be cleaned up and facility should find out where water is entering from and have it fixed.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee rinse hands without using scrubbing and using soap. EHS explained to employee correct hand washing procedures. CDI, employee re-washed hands.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinse utensils in handwash sink. Observed dish cloth in hand wash sink. EHS explained to PIC that hand wash sinks shall be used for hand washing only. CDI, cloth and utensils removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham, spinach, and chicken empanadas hot holding below 135F. PIC states empanadas were cooked that morning. CDI, empanadas were reheated 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 mozzarella cheese and opened ham package without date mark. CDI, items date marked.

Repeat: 7-206.11 Restricted Use Pesticides, Criteria - P Observed two cans of residential pest killer in facility. EHS explained to PIC that pesticides not approved for commercial use shall not be used. PIC states pest control makes visits every 2 weeks. CDI, items discarded by PIC.

Repeat: 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 chicken stored on floor in walk in freezer. CDI, boxes relocated to shelves.

Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed severe damage on door of walk in freezer. Need repair. Observed damaged gasket on walk in cooler door. Needs repair.

Repeat: 4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed large amount of carbon build around the outside of pots and pans. Need cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed water accumulation in dry storage area in the back of the facility. Observed no leaks from the ceiling or from plumbing. PIC states water seeps in from the outside and forms puddle in storage area. EHS observed water accumulation on the corner of building on the outside where water could be seeping in. Observed no damaged or wet dry goods inside. EHS advised to PIC that water needs to be cleaned up and facility should find out where water is entering from and have it fixed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Multiple in use personal employee beverages without lid/straw observed throughout food prep areas. Ensure all personal beverages have a lid and straw and are stored away from food and food contact items to prevent contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloth laying in hand sink basin. CDI - cloth removed. Do not store items in the hand sink. Hand sink must be accessible at all times and not used for other purposes. 6-301.14 Handwashing Signage - C No handwashing sign available at back of house sink. EHS provided sign during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef in box laying directly on produce items in walk in cooler. CDI - PIC relocated meat. Do not store raw meat above other foods in coolers. REPEAT 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bulk produce stored above ready to eat foods in walk in cooler. CDI - PIC relocated to lower shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in front line display cooler holding at 51f. CDI - PIC discarded. Do not allow TCS foods like milk to sit out at room temperature. Keep milk refrigerated at 41f or lower.

7-206.11 Restricted Use Pesticides, Criteria - P Observed multiple spray containers of household ant and roach killer in back areas. CDI - PIC discarded. Do not use household pesticides which are not approved for use in commercial food operations. Contact Pest Control for treatment.

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 shredded beef placed into bags and sealed cooling piled in freezer. CDI - PIC spread beef onto pans in walk in freezer to quickly chill. Use a method to cool foods that allows air flow around the food. Spread onto shallow pans and allow to cool to 41f or lower before sealing into plastic bags and piling into container for storage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multiple bulk containers of dry foods with no identification present. Label all foods that are not easily identifiable.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in back areas especially around can wash. Contact Pest Control for service. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Damaged back screen door with large holes/gaps present. Repair to prevent pest entry.

3-305.12 Food Storage, Prohibited Areas - C Observed food stored directly under condensate leak in walk in freezer with significant accumulation of frozen drippage buildup present on exterior of food packaging. Do not store foods under condensate drips. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Multiple containers of food stored on floor of walk in freezer and milk on floor in prep area. Store food at least 6 inches from floor.

4-501.11 Maintain equipment in good repair. Damaged gasket on front walk in cooler damaged needs repair/replace. Door to walk in freezer with severe damage needs repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed severe peeling carbon buildup on exterior surfaces of pots and pans. Buildup present on shelving inside walk in cooler.

5-203.14 Backflow Prevention Device, When Required - P Observed hose connected to faucet of can wash extending down and into the drain with no backflow prevention device present resulting in a cross connection. Replace missing backflow prevention device. Return visit within 10 days required.

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.

6-202.11 Light Bulbs, Protective Shielding - C Replace missing ceiling light fixture shields in food prep area. Floors, wall surfaces, and ceiling surfaces throughout back of house areas damaged need repair. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal employee food items stored with restaurant food in walk in coolers. Designate and area for storage of personal foods away from restaurant foods.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over ready to eat foods. Raw chicken was personal food and was not to be sold. CDI-Chicken moved to bottom shelf. Note: Facility is only doing desserts at the current moment. Facility is going to continue to serve food but not in the afternooc. PIC stated they will be cooking in the morning from 7am-11am. After that no more food will be made other than desserts.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3 comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cheese ball's hot holding below 135F in the front hot case. CDI-The unit was turned up and discussed possibly replacing the unit. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa's cold holding in the front display case above 41F. Discussed ensuring product is fully cooled to 41F before placing into the front case. The case is currently holding at 49F ambient air. CDI-The unit was turned down lower to ensure product is kept at 41F or below. REPEAT. *Points kept the same today due to only items out of temperature.

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 baked potatoes cooling in tightly covered containers. CDI-The potatoes were moved to a flat sheet pan to finish the cooling process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on the ground in the walk in freezer. Have placed onto shelving.

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

4-501.11 Maintain equipment in good repair. Observed heavily damaged door to the walk in freezer. Needs repairing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the shelving in the bakery walk in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed facility prep sink no longer in good working condition. Needs to be repaired.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee cell phone on the prep counter along with facility empanada mix. CDI-The phone was moved to a different location.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spinach and ham empanadas sitting on counter greater than 4 hours at less than 135 degrees and morcilla at 121 in hot holding device. CDI all products discarded. Advised that tcs foods can not be left out of temperature control unless TPHC procedure is followed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed back rows of flan in front display case greater than 41 degrees. CDI discarded front rows were 41 F. Observed tamales from yesterday at 44 degrees in walk in . CDI discarded.

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 caulk interface at three compartment sink in need of replacement.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed temperature at 3 compartment sink available for washing dishes only 100 degrees. CDI PIC adjusted water heater temperature and proper temperatures were 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 Observed foods cooling tightly covered in walk in cooler food vented and proper cooling achieved.

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

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 at caulking in three compartment sink area and tiles missing at can wash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chorizo and empanadas at less than 135 degrees. CDI reheat to 165

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 ground beef and ham with cream cheese with no date labels . CDI labeled product. Repeat violation 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 potatoes , beef, and chicken held greater than 4 days at temperatures between 41-45 days . CDI discarded . Repeat violation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef empanada mix over limes and raw morcilla over cooked potatoes in walk in cooler . CDI reordered storage.

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 , potatoes, and guisas de papas all between 41-45 held greater than 4 days . CDI discarded products .

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 black buildup and at caulk line at three compartment sink .

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Facility could not produce employee health policy documentation. EHS provided a template for the PIC, who had employees fill out and sign the information while EHS was present. Facility should keep these policies current and readily accessible.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on shelves above prep surfaces, and on prep surfaces themselves. Drinks should be stored in areas where spills will not contaminate surrounding food, food prep areas, or utensils. Items were moved by PIC

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat filled empanadas hot holding at temperatures below 135F in the front hot hold box. Items were observed to be 129-132F. EHS allowed PIC to reheat the items to 165F, PIc also adjusted the hot hold unit such that it would be capable of holding the items at proper temperatures.

5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink spray arm leaking and "repaired" with duct tape. Repair the sink such that no leaks are present, and is properly, mechanically repaired and not taped.

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. Facility has various areas of physical facility damage on walls, floors, and areas of the ceiling, however great efforts have been made in repairing these areas. Floors in the kitchen areas have been refinished and multiple areas of the walls have been repaired since last inspection.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded light fixture in the front area of the kitchen, near the front walk in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the dining area bathroom. Towels provided by PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken and beef in stock pots in the prep area at temperatures less than 135F, to be cooled down for later. PIC stated that they had been left out by a worker to cool before being placed into the walk in cooler. Once items reach 135F they must be actively cooled using methods such as a freezer, walk in cooler, ice bath, ice wands, etc. Items were placed into the freezer to rapidly cool down to 70F before the 2 hour restriction had passed. EHS retemped the items below 70F before the 2 hour limit.

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 and beef cooling by being left out on a prep table. This method is not an acceptable method as the foods will not cool fast enough to meet the 2 hour to 70F restriction from a starting point of 135F. Ensure that an active cooling method such as ice baths, ice wands, stirring in the walk in cooler/freezer, etc is used. Items were placed into the walk in freezer to rapidly cool down.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed several non-NSF bulk containers for dry goods, such as corn. Observed rust on racks and other equipment in the facility.

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. Extensive physical facility damage is present in the kitchen areas, to floors, walls, ceilings and baseboards.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed water bottles stored throughout baking area and dry goods storage, ensure that all employee possessions including drinks and food is kept segregated from food service items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not able to produce food protection manager documentation during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked then cooled potato/meat mixture used for empanadas in the prep area at temperatures greater than 45F. Employee was in the process of making empanadas to freeze for later frying. Employee had taken a large quantity of the mixture from the cooler, and due to the amount, was not able to prep the empanadas fast enough to prevent temperature rise. Use smaller portions from the cooler to ensure that the mixture does not raise in temperature while prepping. CDI by empanadas being placed in the freezer.

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 facility preparing empanadas and then freezing them for later cooking. Facility is not date marking these empanadas, PIC stated that they are usually prepared a day prior, then used the next day. Items are kept in the freezer overnight.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flour and other build up on several prep tables/racks.

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 physical facility damage to walls, floors and ceilings throughout facility.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee water bottles in and around the kitchen prep surfaces. Insure that employee drinks are cups with a lid and straw, and that they are stored on the lowest possible shelving to prevent contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump sanitizer buckets into a handsink. Insure that employees are using handsinks only for handwashing. CDI by informing PIC that handsinks have only one function, and that is to wash hands. PIC translated to employees.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of degreaser and other chemicals unlabelled. CDI by PIC labelling items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer at time of inspection. CDI by employee buying thermometer 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 floors in kitchen area in disrepair, observed several damaged ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several cellphones in the kitchen area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present. certified PIC arrived after being phoned by employee and arrived at end of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces with exposed food items. CDI by moving to below work surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed heavily soiled can opener and can opener holder. CDI by wash, rinse, and sanitize. REPEAT VIOLATION 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed dried food debris build-up on mixers and utensils stored as clean. cdi by wash , rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed papas rellenos and spinach stuffed pastry in warmer at front counter stored < 135F. CDI by voluntary discard by PIC.

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. - Observed several desserts being prepared for wholesale to local grocery stores. Labels contained only establishment name and phone number. REHS will report findings to NCDA.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several fruit flies in kitchen area under prep and 3 compartment sink. PIC must take control measures to eliminate flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed water leaking from walk-in cooler evaporator unit onto exposed food items including pastries, cream cheese, and butter. Food items relocated protected from splash. PIC stated that repair service has been requested. Verification visit will be made within 10 days.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed mold and bacterial growth build-up inside walk-in cooler on walls and ceiling.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed floors to be dirty throughout kitchen. attention to more detailed cleaning needed under and around equipment. 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 cracked/broken floor tiles in kitchen.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed group of school aged children taking a tour of facility upon my arrival. CDI- Discussed measures that must be taken by PIC during tours to protect food and equipment from contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy food residue on can opener. CDI by wash, rinse, and sanitize.

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 ready-to-eat TCS food items in walk-in cooler without proper date mark. (Tamales, spinach cheese filling, potatoes cooked, papas rellenos) VR required within 10 days to verify compliance.

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 flour, corn starch unlabeled.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - Observed standing water on the floor in back room dry storage area. see item # 53

4-501.11 Maintain equipment in good repair. Observed damaged dry food bin lids. Replace lids.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed broken floor tiles throughout kitchen. Repair. REPEAT VIOLATION 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust build-up on hood system vent filters. Observed floors to be dirty in kitchen area. REPEAT VIOLATION 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water coming into establishment from block wall. Observed standing water on the floor in dry storage area. 6-202.16 Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. * CO detected in establishment. 911 called. Group on school aged children were removed from the building. PIC was instructred to evacuate the building by Fire Department. Fire Department arrived and checked building for CO levels. Fire Department gave the okay for everyone to re-enter the building.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages. Observed employee beverages stored on food prep tables. CDI by removing and storing below and covering.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed dry food bags of flour, sunflower seeds, baking powder stored open. Use sealed top containers for dry food storage. CDI by closing bags.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed empanadas, papas rellenas, and chorizo stored in warmer at front counter < 135F. CDI by voluntary discard of TCS food items that were observed to be below 135F. (PIC >3hrs). REPEAT VIOLATION - VR visit required within 10 days to verify compliance. Discussed TPHC procedure as an option for serving foods safely. Gave PIC copy of TPHC procedure guidlines.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large container of tamales in walk-in cooler without date mark. PIC stated that they were prepared on Saturday (4 days prior). CDI date marked for saturday. VR visit required within 10 days. REHS will return to verify compliance.

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 baked potatoes cooling in walk-in cooler inside container with tight fitting lid. CDI by venting.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed inaccurate ambient air thermometer stored inside warmer at front counter. Replace. VR visit required. REHS will return within 10 days to verify compliance.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold/bacterial growth on outside of walk-in cooler door. Clean.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P No backflow prevention device on canwash spigot. VR visit required. REHS will return within 10 days to verify compliance.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed broken floor tiles throughout kitchen. Repair. REPEAT VIOLATION 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in the wall at can wash basin. Repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy dust build-up on hood system vent filters. Observed floors to be dirty in kitchen area. REPEAT VIOLATION

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light fixtures in dry storage room area without light shields.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P:Beef empanadas 116F chicken empanadas 118F chorizo 120F. CDI- reheated to 165F in oven

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing cutting board behind faucet of 3 comp sink.

4-602.13 Nonfood Contact Surfaces - C: Clean shelves on tables. Clean around mop sink.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Finish ceilings where needed near freezer. Seal seams. Repair wall across from freezer. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors throughout. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floors where needed. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out lights in walk in cooler and freezer.

4-202.18 Ventilation Hood Systems, Filters - C: Clean hood filters.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean big floor mixer closest to cooking equipment. Not being used at time of inspection.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P:Chicken empanadas 129F. Must be held hot at 135F or above. CDI-reheated to 165F

4-602.13 Nonfood Contact Surfaces - C: Clean all shelves and counters throughout.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors and ceilings throughout.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs where needed.6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair/repaint wood in big walk in cooler being used as storage for icings.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF: Observed box of molded tomatoes in walk in cooler. CDI-discarded

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Observed molded icing bag. CDI-discarded

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors throughout. Clean ceiling tiles where needed.6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace missing/ water damaged ceiing tiles. Repair wall/ceiling in walk in cooler. (right side back)6-201.18 Walls and Ceilings, Studs, Joists, and Rafters - C: Finish ceiling repairs in cooler/freezer area.

2-102.12 Certified Food Protection Manager - C: PIC did not have an ANSI accredited food protection manager certification.

.3-304.14 Wiping Cloths, Use Limitation - C: Keep wet wipe cloths stored in sanitizer buckets when not in use.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors in coolers and freezer. Clean walls in various ares in kitchen.6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace water damaged ceiling tiles. Repair ceeilings near freezer. Repair wall/ceiling in back storage area near cooler.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs in hot holding unit and kitchen.

2-102.12 Certified Food Protection Manager - C: The Person in Charge shall be a certified food protection manager from an accredited program. PIC has not obtained required training.

5-202.12 Handwashing Sinks, Installation - PF: Observed restroom handsink to have water 79 F maximum. Other sinks in facility 108 F+. Supply water of at least 100 F to restroom handsink. Verification needed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above. Found empanads on front counter at 73 F. Voluntaily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Ready-to-eat TCS foods that are held in facility for more than 24 hours shall be date marked. Observed tamales in walk-in cooler from previous day not marked. Empanadas in freezer with cooked meat not date marked. Repeat.

4-302.12 Food Temperature Measuring Devices - PF: Obtain a thin probe thermometer capable of taking temperatures of thin foods such as empanadas. Verification needed.

3-602.11 Food Labels - PF: Food that is packaged in a facility and subsequently offered for sale for customer self service shall bear labeling as required by law. Observed bread loaves bagged for customer self service. CDI- loaves unbagged and placed in display case.

3-304.14 Wiping Cloths, Use Limitation - C: Observed wiping cloths in sanitizer buckets but solution very cloudy. Change sanitizer buckets when solution becomes soiled.

.Observed cracked floor tiles, walls in need of mor frequent cleaning.