RODRIGUEZ SUPERMARKET

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork in meat market steam table measured 129F. TCS foods in hot holding must measure at least 135F. CDI - PIC reheated pork to 170F. - 1.5 - REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some damaged floor tiles in meat department area. Replace damaged tiles. - 0.5 - REPEAT

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 Employee observed handling tortilla with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - Employee educated on bare hand contact and tortilla discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Containers of raw beef stored above cooked tripe in bottom of sandwich cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Barbacoa was cooling in extremely large pot in walk-in cooler at 59F. PIC stated it began cooling around 9am. Barbacoa was not going to reach 41F within 6 hours of the beginning of cooling using this method. CDI - Employee removed meat from pot and put them in 4 containers and placed them in freezer to continue cooling. 0 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Steak in hot holding measured 120F. TCS foods in hot holding must measure at least 135F. CDI - PIC reheated steak to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beans and chicken in sandwich cooler top measured 45F and 46F. TCS foods in cold holding must measure 41F or less. CDI - PIC moved items to walk-in cooler to cool. Kept at half credit due to no increase in severity from last inspection. 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 .

3-501.15 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 Barbacoa was cooling in extremely large pot in walk-in cooler. Cool TCS foods in small portions in shallow pans or use ice bath with frequent stirring. CDI - Barbacoa moved to smaller containers and placed in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Maintain doors closed to prevent pests from entering. 0 pts.

3-307.11 Protect food from contamination sources not specifically noted by the code. Pot of cooked corn observed on prep table. Around 5-10 dead flies observed in pot. Protect food from contamination from flies. CDI - PIC discarded corn.

4-501.11 Maintain equipment in good repair. Meat display case is not working. Establishment was not using display case at time of inspection and PIC will not put TCS foods in unit until it is repaired. 0 pts.

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. Some damaged floor tiles in meat department area. Replace damaged tiles. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed multiple cases of unwashed avocados stored above containers of RTE salsas and prepped onions, inside the WIC of the meat market. Ensure all RTE food items are stored above any unwashed produce to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer measuring close to 0ppm of chlorine at the 3-compartment sink. CDI: Food employee refreshed the sanitizer basin with properly concentrated chlorine sanitizer, measuring above 100ppm. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of cooked lengua and a container of packaged house-made salsa temping above 41F, both stored inside the lowboy cooler of make table 2. EHS observed ambient air temp of unit was 41F, and other TCS food items were at proper temps. PIC stated they don't keep these food items stored in the lowboy overnight, and was removed from the WIC a couple hours ago. CDI: PIC moved both the lengua and salsa into the RIF to rapidly cool down, and EHS observed both TCS food items dropped to below 38F within 25 minutes. REPEAT VIOLATION. 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 one unlabeled spray bottle stored on a cart in the dry storage area at the kitchen area. PIC stated the contents of the unlabeled spray bottle was chlorine sanitizer. CDI: PIC had food employee label the bottle as "sanitizer" to prevent contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of corn stored directly on the floor near the dry food storage. PIC stated they have not received any deliveries today. Keep all food stored off of the floor to prevent contamination.

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 edging by the handsink at the meat market heavily damaged and falling off of the FRP wall. Repair edging on FRP wall.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked vegetables, cooked chicken, and cooked pork holding below 135F. CDI PIC reheated items quickly to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed refried beans in small prep unit holding above 41F. Ambient and all other TCS items holding below 41F. CDI PIC stated item was 41F and below about an hour prior, item placed in WIC for re cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marking system throughout facility. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back storage room.

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 spoon in container with handle touching the food. Observed bowl used as scoop in sauce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stacked while still wet. Allow utensils to adequately air dry before stacking.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 large bins of dry ingredients directly on the floor in the back of the kitchen. EHS advised that they must be at least 6 inches off the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked beef in the prep top and the WIC above 41F. PIC stated that ie was cooked this morning at 5 am. CDI PIC voluntarily discarded. EHS advised to cool down in a larger pan uncovered. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked beef that had been cooling since 5 am in the WIC in a deep and covered pan. The beef was still above 41F. CDI EHS educated PIC on quick cooling methods and PIC voluntarily discarded the beef. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce in water in the prep top unit. PIC stated that it was put in a few hours ago. CDI PIC drained water off lettuce. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on the back of the prep unit not in sanitizer bucket. CDI PIC put towels in bucket.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed a bowl being used as scooper in the large flour bin. CDI PIC removed bowl from flour bin

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 multiple rows of single service trays stored unprotected on top of the steam table and the prep unit. CDI PIC inverted trays. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse on the shelf with customer food in dry storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in back storage room.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce in water in the prep top. CDI PIC stated that she put lettuce in the unit this morning and she drained water off the lettuce.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored open and unprotected on top shelf in kitchen. CDI PIC inverted trays.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed refresher household freezer in meat department. EHS advised to replace because they are storing meat in freezer. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed floors under equipment with large amount of grease buildup. Facility is working on cleaning floors. Repeat points not escalated because of improvement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible meat residue on it. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Slicer taken to 3-compartment sink to be washed. 0 pts. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Large pot of barbacoa measured 41-44F and had been cooling since last night. Establishment needs to cook less at a time to cool it effectively. CDI - PIC discarded barbacoa. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Ribs in hot holding case measured 110-116F. TCS foods in hot holding shall measure 135F or above. CDI - PIC reheated ribs to above 165F. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Refried beans, chicken, cooked zucchini, green salsas, red salsas, hot dogs, tripe, and other TCS ready-to-eat foods were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed date labels on items. 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 .

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 Large pot of barbacoa measured 41-44F and had been cooling since last night. Establishment needs to cook less at a time so they can cool it properly. CDI - Barbacoa 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-307.11 Protect food from contamination sources not specifically noted by the code. Establishment is using pieces of to-go bags to press tortillas. Establishment needs to acquire food-grade plastic wrap or other effective means. Do not use grocery bags as a food-contact surface.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Floor damaged in meat department walk-in cooler. Equipment shall be maintained in good repair. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Freezer in meat department says household use only. Replace with commercial freezer. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board in meat department has deep cuts and needs to be resurfaced or replaced.

5-205.15 Maintain a plumbing system in good repair. Sprayer at 3-compartment sink has very low pressure. Plumbing fixtures shall be in good repair. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Trash cans with lids needed in both employee restrooms. 0 pts.

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 corners of walls of cobwebs. Clean floors underneath and behind equipment. // 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. Floor damage present in meat department area and in restaurant prep area. Repair floors where necessary. Seal raw wood above walk-in cooler. REPEAT

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 Employee observed handling whole tomatoes after washing. Do not handle ready-to-eat foods with bare hands, unless the food will be cooked to at least 145F. CDI - Tomatoes re-washed after employee donned gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. Pan of raw chicken stored on shelf above raw beef in sandwich cooler bottom. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom of cooler. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak stored on shelf above cooked vegetables in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw steak moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Barbacoa was prepared on 7-16 and had not yet been discarded in walk-in cooler. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Barbacoa discarded by manager. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several dead roaches observed on floor during inspection. Remove dead pests. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Cut avocados in sandwich cooler still had stickers on the husks. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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. Spoon handle laying in mayonnaise in sandwich cooler top. Store utensils in a manner so that the handle doesn't contact the food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Remove small table in kitchen as it is extremely worn and doesn't appear to be NSF commercial equipment. Replace rusted shelves and shelf supports in walk-in cooler. 0 pts.

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. Cleaning necessary on shelves throughout kitchen and sides of cooking equipment. Clean areas more frequently. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No trash cans near hand washing sink in meat market and in restaurant. Keep trash can at hand sink. 0 pts.

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. Tile and floor damage observed in restaurant and in meat market. Repair floor damage. // 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 floors underneath equipment, wall behind bread prep station, and in corners of wall/ceiling where there are cobwebs in meat market. Clean physical facilities more frequently. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old equipment outside back door of store. Lot of other items in kitchen that are unnecessary and create more obstacles to cleaning. Remove unnecessary items.

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 ground beef that was cooked previous day in a deep pan at 49F in WIC during inspection. CDI-EHS discussed more efficient cooling methods with PIC and the PIC voluntarily discarded the beef that was above 41F after 6 hrs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled spray bottles beside 3 comp sink. PIC stated two were a bleach solution, and the third was degreaser. CDI-All spray bottles were labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 ground beef that was unable to quickly cool within 6 hours. Food was in a deep, tightly filled and covered pan. CDI-EHS discussed that the ground beef would cool more quickly if it was spread across a sheet pan and placed in the WIC uncovered. PIC voluntarily discarded ground beef that did not cool.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large outdoor dumpster with both doors open and the top lids flipped open. Top lids are also broken. EHS explained to PIC that the dumpster should remain closed and covered at all times.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medications and vitamins stored on shelving with food seasonings and above flip top cooler. CDI - Employee medications and vitamins were moved to designated area away from food, equipment, and utensils. -1 point-

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 tightly wrapped metal container of beans cooling in walk in cooler. Observed ground beef cooling at ambient air temperature in kitchen. CDI - Wrappings were removed from container of beans to allow cold air to circulate in and around food product. Ground beef was returned to grill and reheated to 181F then hot held at steam table. -REPEAT- -1 point-

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

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 knife being stored in crevice between flip top cooler and prep table. -0 points-

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 employee wash hands and turn off faucets without using a barrier such as a paper towel. CDI - PIC corrected employee and employee rewashed hands. Employees were asked to review handwashing signage posted above all handwashing sinks. -0 points-

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 metal container of cooked rice prepared on 8/23/2022 with internal temperatures ranging from 49F to 51F. PIC stated that rice was prepared day prior and placed in walk in cooler to cool. CDI - Cooling parameters were explained to PIC and PIC voluntarily discarded rice. -1.5 points-

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 tightly wrapped containers of raw chicken cooling in walk in cooler. Raw chicken was prepared morning of inspection and plastic wrap was removed. Observed large covered metal pan of cooked rice cooling in walk in cooler. Rice did not meet cooling parameters and was discarded. PIC was advised to portion rice into smaller containers in the future and leave uncovered to allow cold air to circulate in and around food product. -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado stored in flip top cooler with produce stickers still attached. Wash produce prior to use making sure to remove produce stickers and sticker residues. -0.5 points-

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands twice in preparation sink. CDI - PIC corrected employee. Employee demonstrated correct handwashing technique in nearby handwashing sink. -2 points-

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 food splash on walls near cooking area. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed pan of cooked vegetables cooling on speed rack at ambient air temperature. Cooked vegetables were 105F. CDI - Cooked vegetables were moved to walk in cooler to rapidly cool to 41F or less. -0.5 points-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with sanitizer and wet wiping clothes stored on floor under three compartment sink. -REPEAT- -0.5 points-

3-302.15 Wash fruits and vegetables prior to use. Observed cut avocados stored in flip top cooler with produce stickers still attached. Wash all fruits and vegetables prior to use and remove produce stickers and residues. -0.5 points-

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 food residues and blood splash on inner portions of reach in coolers and under prep tables in meat department area. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed numerous uncovered containers of food in walk in cooler and in reach in cooler. Provide covers for food in storage. -1.5 points-

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 to-go containers of salsa roja and salsa verde in meat case without ingredient labels. PIC was able to print labels with common name of food but without ingredients. CDI - PIC was able to add ingredient list to label. -REPEAT- -1 point-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket with sanitizer and wet wiping clothes stored on floor under three compartment sink. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of dust and debris on condenser fans in walk in cooler and on floor fan in kitchen. Observed build up of food residues on shelving in kitchen area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

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 food splash and residues on walls behind stand mixer and on floor of storage area. Recommend higher frequency and more thorough cleaning. -0 points-

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 food employee BHC queso cheese and shredding it for portioning with no gloves. CDI-PIC voluntarily disacrded and understood they needed gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over cooked beef in the reach in cooler. CDI-PIC changed storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cabbaged and lettuce above RTE soups and salsas in the WIC CDI-PIC chanegd storage order. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a cook chili, garlic, onion broth in a large pot, covered in the WIC at 44F. PIC said they made this last night. CDI-PIC voluntarily discarded. PIC did not sign due to Covid protocols

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 2 containers of salsa in a grab and go with no labels. All other items had labels and PIC explained they are waiting on the labels. CDI-PIC took these back to the WIC to wait for labels before selling them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the stand up coolers behind the deli case. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored over RTE fried pork skins. CDI-PIC moved produce to a produce shelf away from RTE foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pork stored over RTE mole peppers. CDI-PIC moved peppers to the top shelf above raw items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 1 container of chicken in HH that was 127F, when stirred it went up to 145F. CDI-PIC will stir products every 30mins to ensure proper HH.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food building up in the bottom of one of the stand up coolers. PIC did not sign due to Covid protocols.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed several aresa with boxes and clutter, making it difficult to walk through and to clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken hot holding at 121F. CDI-Chicken was reheated to 165F.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths being stored on counter. Educated PIC that in-use wiping cloths should be held in sanitizer in between uses.

4-502.11(A) Maintain utensils in good repair. Observed cracked coverings for hot foods. PIC stated covers have been ordered. 4-501.11 Maintain equipment in good repair. Observed split gaskets on flip top reach in doors. Gaskets need to be replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw shelled eggs stored over avacados in the walk in cooler. CDI- PIC rearranged items. 3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken and beef not properly seperated in the display case. Juices from the chicken were dripping onto beef. CDI- PIC discarded contaminated beef and created more of a seperate between the two meats.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a big container of salsa on the front counter near register. The salsa had a temperature of 75F. CDI- PIC moved salsa to walk in cooler for more rapid cooling. Salsa was then portioned into smaller containers. REPEAT.

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 and sugar not labeled. CDI- PIC labeled containers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a box of plastic wrap being stored on top of the hand wash sink. CDI-The box was moved. Do not block the handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the whole chickens and the pork ribs hot holding below 135F on the meat market side. CDI-The two items were reheated. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the left side of the flip top cooler at the end holding product above 41F. The right side of the unit is working correctly. CDI-The two items out of temperature were moved to the walk in cooler to rapidly cool down. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several moths in the reach in cooler (turned off) holding dry storage product such as peppers. Also observed a couple of flies throughout the facility. Increase pest control methods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths being stored on the counter tops not in use. CDI-The cloths were removed and placed into a sanitizer bucket.

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 cups with no handles being stored in the salt and the bread crumbs container. CDI-The two cups were removed.

4-501.11 Maintain equipment in good repair. Observed a damaged lid to the flour container. Needs replacing. REPEAT. *The facility has replaced the rusted shelving in the walk in cooler. Zero points taken today.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon, and raw beef stored above cooked chicken and sauces inside of the prep cooler. CDI-The bacon and beef was moved to the bottom shelf. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several containers and a chopper containing food buildup. CDI-The containers and the chopper were brought to the 3-compartment sink for cleaning and sanitizing. The chopper will also be moved to storage because it is not used in the restaurant.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, pork ribs, and whole chicken hot holding below 135F in the hot holding case on the meat market side. CDI-The three items were put back into the oven to reheat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the lettuce and a black sauce cold holding above 41F in the prep cooler. CDI-The product was put onto ice to help cooler the product down. These were the only two items cold holding above 41F. * On January 1, 2019 the cold holding rule changed to 41F or below. Zero points were taken today. If food is cold holding above 41F on the next inspection, the food will be discarded and points will be taken.*

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered food containers in the walk in cooler. Have covered. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a rusted shelf that is no longer easily cleanable in the walk in cooler. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the main walk in cooler, the black shelf holding the baking containers, and to the inside of the right prep cooler. Have cleaned. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bowl being stored on top of the hand sink. CDI (Corrected during the inspeciton) The bowl was moved. REPEAT. Observó un tazón almacenado en la parte superior del fregadero de la mano. Utilice solamente el fregadero de mano para lavarse las manos. Se quitó el tazón. repetir violación

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over cooked food product, and raw ribs stored over garlic and corn. CDI-The pork and ribs were moved to different shelves. Cerdo crudo observado almacenado sobre el producto alimenticio cocido, y costillas crudas almacenadas sobre el ajo y el maíz. El alimento crudo fue movido a diferentes estantes.

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 the beans that did not cool within the 6 hour time frame. CDI-The beans were discarded. REPEAT. Observó los frijoles que no se enfriaron dentro del lapso de 6 horas. Los frijoles fueron puestos en la basura. repetir violación

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large pan of beans cooling from the night before. The pan was too large to properly cool the food. CDI-The product was discarded. Use smaller contaienrs for cooling food. REPEAT. Observó el enfriamiento de las habas en una cacerola grande. No se enfríe correctamente. Use sartenes más pequeñas. Repetir violación.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several moths, gnats, flies and roaches in the facility. Increase pest control methods. Observó varias polillas, Cucarachas y las moscas en la cocina. Aumente los métodos de control de plagas.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered chicharons being stored in the back room. Have covered. Observó chicharons descubierto en el cuarto de atrás. Han cubierto.

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 three plastic containers with no handle stored in the salt, chorizo seasoning and the beef salt. CDI-The containers were thrown away. REPEAT. Observó tres recipientes de plástico en los recipientes de alimentos. Sólo puede almacenar cucharadas con asas en el alimento. Repetir violación

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the outside of the white containers in the walk in cooler. Have cleaned. REPEAT. Limpie los recipientes blancos en la caminata en refrigerador. Repetir violcion.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand sink blocked by trash can upon entry. CDI - Trash can moved to allow access to hand sink.

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 Chilies and tomatoes cooked last night and still above 70F more than 8 hours later. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Carnitas and whole baked chicken holding below 135F in steam well. CDI - Both reheated to 165F+.

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 Chilies and tomatoes left on prep sink drain board to cool over night. CDI - Discarded due to cooling time violation.

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. Scoop with no handle stored in pot of barbacoa. CDI - Scoop removed.

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

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler door and reach in freezer door. Replace rusty shelves in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from sliding door track of cheese case and from low prep cooler door gasket. Improvement from last inspection.

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 Corn cooked yesterday and at 70F this morning. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice and pork chops holding below 135F in steam table. CDI - Both reheated to 165F+.

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 Deep stock pot of corn left in kitchen at room temp over night to cool. CDI - Discarded due to cooling time violation (see number 18).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Stock pot of cooked corn stored next to hand sink and exposed to splash during hand washes.

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

4-501.11 Maintain equipment in good repair. Replace shelves with rust in walk in cooler and rusty fan guard in meat walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and sliding door tracks of meat display cases.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee drinks stored on the prep table during prep. CDI - Drinks relocated to low shelf.

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 Employee used bare hands to handle a tortilla for an order. CDI- Tortilla discarded; educated staff on prohibition of bare hand contact.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No soap or paper towels at kitchen handsink. CDI - Both restocked during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Raw shell eggs stored above milk in walk in cooler and unwashed veggies stored above ready to eat foods in walk in cooler. CDI - Walk in cooler rearranged with correct storage order.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer testing at 0ppm chlorine in three comp sink. CDI - Chlorine added until solution reached 100ppm. Repeat. Improvement from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Roasted tomatoes and jalapenos cooling on prep table well below 135F. CDI - Relocated to walk in cooler for rapid cool down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from handles of equipment throughout. Improvement from last 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. Repaint floors with peeling paint in walk in cooler.

2-301.14 Wash hands after activities that contaminate them. -P - 0pts - Observed employee wash hands and then close hand sink handles with clean hands. CDI- Rewashed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Repeat - Observed raw chicken stored on top of ready to eat pork. Observed raw steak stored over tortillas and other ready to eat foods. CDI -Moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed meat band-saw soiled with protein residue on the back side. CDI - Employee to clean. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed no sanitizer in 3 compartment sink with dishes in it. CDI - Fixed to read 100 PPM. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. - Observed microwave soiled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Repeat - Observed fried stuffed jalapeno (87F), jalapeno (120F), chicken flauta (111F), pork (130F), chicken (120F), chicken small (114F), and ribs (121F) out of temperature. CDI- All items reheated. Verification required for temperature control by 6/30.

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 - Repeat - Observed large container of salsa (6/14), pork (6/14), and stuffed jalapeno (6/12) out of date. CDI- Discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0pts - Observed food stored on the floor on the meat side. Maintain all foods at least 6 inches off the floor at all times. Ice chest used in customer area for kitchen ensure customers do not access areas.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed wet cloth towels stored on prep table.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed throughout the establishment - Area near rest rooms has built up of equipment and area is surrounding it is soiled. Clean - gaskets and shelving - non-food areas of blender and band-saw - containers storing various products needs to be changed out.

5-501.17 Provide a covered waste bin in female restrooms. - 0pts - No covered receptacle in womens restroom.

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. - Repeat - Cleaning needed on walls off establishment and walk ins. Clean more often.

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 and had limited knowledge. CDI - Multiple hard copies of Spanish health policy agreement left with PIC to review, post, and have staff sign.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pan of raw pork stored on shelf above cooked rice in walk in cooler. CDI - Cooler rearranged with raw pork below rice.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of frying pans with heavy carbon build up inside and out. CDI - Sent to dish area fro processing; instructed facility to discard if the pans cannot be made smooth and easily cleanable.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Baked chicken and pork ribs holding below 135F in steam line. CDI - 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 Cooked beef holding at 43F and on day 8 in walk in cooler. CDI - Discarded; explained holding times based on temperature.

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. Knife stored with handle contacting chorizo in display case. CDI - Knife sent to dish area.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in freezer doors in market and repair rusty walk in cooler fan guards.

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

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean build up on wall around magnetic knife holder.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee don gloves without first washing hands. CDI - Verbal reminder; employee washed hands before donning new clean gloves.

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 Rice cooling from last night in walk in cooler and still at 47F. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked jalapenos holding below 135F in hot display. CDI - 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 Portioned crème fresca and portioned containers of salsa with no date mark in butcher display case. Also, many of the restaurant items are date marked for 8 days instead of 7. CDI - Explained that the day made or opened is day 1 for date marking; expiration dates corrected.

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 Rice cooling with wrap on and in deep portion in walk in cooler. CDI - Discarded due to cooling time violation (see 18).

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Self closing mechanism on front door leaves door open about 4 inches. Adjust so door closed completely. Also, observed two live cockroaches in kitchen area. Facility produced recent pest control service invoices. Continue working with pest control service provider to eliminate pests.

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. Ice scoop stored with handle contacting ice. CDI - Scoop reinserted with handle up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans are wet stacked on drying rack. Separate to allow proper air drying.

4-501.11 Maintain equipment in good repair. Repair drip from cooling unit in market walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean non-food contact surfaces of deli slicer in market and in bottom of reach in cooler in market.

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. Repair broken floor tiles in dry goods area by market.

.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw pork stored over ready-to-eat beans and beef. CDI by rearranging storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine. 4-501.114 Maintain sanitizer at correct concentrations. -P observed utensils on the drainboard just washed, testing 0ppm chlorine sanitizer. CDI by sanitizing utensils in 100ppm chlorine sanitizer.

. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice and pork in display case hot hold unit stored < 135F. CDI by reheating to 165F for 15 seconds.

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 cooling in walk-in cooler covered with plastic wrap. CDI by venting cover.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed german cockroaches in kitchen and meat cutting area of market. observed invoices for pest control service. PIC has scheduled pest control service for Thursday.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed open bags and containers of flour in baking area.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels in employee restroom. CDI added towels.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice in steam table hot hold < 135F. PIC stated that it was reheated. CDI by reheating to 165F and returned to warmer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef roast, chicken wings, and half chickens stored in market hot holding unit < 135F. CDI by reheating to 165F and returning to warmer. (< 3hrs per PIC) Verification required within 10 days.

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 3 open packages of deli ham without date marking. CDI by date marking with correct date when package was first opened. REPEAT VIOLATION

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed air thermometer in prep cooler to be inaccurate > 2 degrees. CDI replaced with new thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live german cockraoch in meat market. Noticed improvement on eliminating roaches since previous inspection. CDI- Observed invoices for March and April exterminator services from Home Pest Control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken, raw eggs, and produce stored on the floor in walk-in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw beef stored over lettuce and ready-to-eat pork. CDI by rearranging storage order of foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on meat saw blade and housing compartment. CDI by wash,rinse, sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef dish in display warmer < 135F. CDI by reheat to 165F for 15 seconds. Observed rice stored in prep area off of temperature control. CDI by voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beans in walk-in cooler (prepared yesterday per PIC) > 45F. CDI by voluntary discard by PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beans in walk-in cooler without date mark. Observed open package of deli ham in meat market area without date mark. CDI by date marking.

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 pan of pinto beans in walk-in cooler stored in thick layer inside pan. Use shallow pans when cooling. CDI - voluntary discard.

.6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several cockraoches in kitchen and meat market area. VR visit required within 10 days. PIC must contact pest control professional for treatment.

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 in need of better cleaning. observed items stored on the floor that is limiting cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces. CDI by discard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork skins with meat stored < 135F. CDI by time marking food item. PIC will continue to use time hold for these. Gave PIC TPHC document to fill out and keep in establishment.

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 sliced ham stored without date mark. REPEAT VIOLATION Observed rice, beans, sliced melon stored without date mark. CDI food items date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and ants in the kitchen. Take measures to keep establishment free of insects.

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 walk-in cooler and in dry storage area.

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

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Tamales with chicken and pork 121F and Shredded pork 124F in deli. CDI-Reheated to 165F+. Ribs 124F and wings 124F in meat side (repeat). CDI-reheated to 165F+

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF:Open slicing ham must be date marked. CDI-dated

4-602.13 Nonfood Contact Surfaces - C: Clean door gasket onn small prep cooler. Clean or replace(if torn) bread rack covers. Clean top of oven.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair/replace handle on small prep cooler. Replace burned out lights. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - CL Repair broken flor tiles. Repair floor in walk in cooler. Repair outside cooler door in meat dept.(bottom). Attach doorsweep to back door in meat dept. Must not see visible light. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under racks in walkin cooler on deli side.

2-102.12 Certified Food Protection Manager - C: Owner has taken and passed Ansi accredited class. Certificate is to be delivered today. Will verify certification

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

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside microwave.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Beef 115-120F. CDI-Reheated to 199F. Ribs in meat market 100F. CDI-reheated to 200F

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed cooked rice and salsas without dates. CDI- date marked properly

4-101.19 Nonfood-Contact Surfaces - C: Repair leaking condensation in walk in cooler on meat side.

4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment - C: Employees must wash, rinse, and sanitize all dishes. CDI- explained the process completely

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

2-103.11 (M) Person in Charge-Duties - PF: Provide an employee health policy and have in place. PIC did not have an employee health policy or know where to find it.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF:Do not store items in handsink. CDI-removed

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Chicken wings 127F ribs 127F. CDI- Reheated to 165F

. .. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- P: Cut lettuce and cut tomatoes 50F. CDI-discarded.

6-305.11 Designation-Dressing Areas and Lockers - C: Designate areas for personal items such as, coats, purses.

(general comment) Provide PIC that has food safety knowledge proved by certificate; Observed no employees having food safety training.

Provide have in place approved employee health policy; Observed all employees having no knowledge of health policy, CDI Education print outs given to staff regarding health policy.

Provide hand wash signs for all employee hand washing sinks; Observed all hand washing sinks missing hand wash signs.

Properly store raw meat products; Observed raw beef and raw pork stored above RTE foods in walk-in cooler; All raw meats properly stored.

Properly hot hold PHF products; Observed various cooked proteins stored on steam table measuring 110-120 degrees F; All products reheated and heat setting turned from 5 to 10; holding temperature reached during inspection.

Keep facility free of pest; Observed flies in kitchen area.

Keep food protected during storage to prevent contamination; Observed beef jerky stored in large tub not covered exposed to contamination.

Keep non-food contact surfaces clean; Observed lids to dry food bins collecting debris in need of cleaning; Observed surfaces underneath meat slicer and grinder collecting debris in need of cleaning.

Keep dumpster area clean and dumpster contained; Observed trash overflowing into parking lot with both lids and doors open.