LA ACAPULQUENA SUPERMARKET

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.Observed three bus tubs of raw chicken stored directly over containers of raw beef in WIC. CDI - PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored directly over RTE beans, rice, and herbs in WIC. CDI - PIC corrected storage order. EHS educated PIC on best practices for storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen BOH and FOH. Increase frequency removal of garbage bins and cleaning of drains.

4-501.11 Maintain equipment in good repair. Observed metal/wood serving spoon damaged and wooden serving spoon flaking apart to touch on storage shelf. CDI - PIC voluntarily discarded items.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in flip top unit a secondary squeeze bottle of crema and open bag of crema above 41F. with date marking from 03/09. See temp chart. CDI - PIC voluntarily discarded crema and crema bag 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed black crate of adulterated uncut and cut serrano green peppers in WIC. CDI - PIC voluntarily discarded black crate of serrano green peppers.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine internal panel with black build up making contact with ice. CDI - PIC discodntinue use and have unit cleaned.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed frozen tilapia thawing in manufacture ROP packaging. Per instructions on box fish needs to be thawing outside of ROP package. CDI - PIC was allowed to remove ROP packaging.

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 two large wooden paddles used to prepare food stored clean. Surface was rough to touch and cracks with dark score marks on food contact surfaces. CDI - PIC voluntarily discarded both items.

5-205.15 Maintain a plumbing system in good repair. Observed plastic pipes underneath hand washing sink near entrance to kitchen leaking water. PIC will call for repairs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes shredded lettuce, whole milk, shredded mozzarella, raw marinated beef, raw marinated chicken, potato salad, secondary squeeze bottle of red/green salsa above 41F in RIC with date marking 7-6 and 7-5. CDI - PIC voluntarily discarded all foods that were TCS. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer inside RIC with ambient air between 50F-52F.

4-501.11 Maintain equipment in good repair. Observed for thirty minutes ambient air inside single door reach in cooler above @50F-52F. CDI- PIC discontinue use of RIC unit repair or replacement is made. No TCS will be stored inside. PIC will use flip top/low boy cooler going forward and WIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two gallons of whole milk without any date marking in RIC. CDI - PIC stated beverages were opened yesterday morning, EHS allowed PIC to date mark beverages. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken tamales without any date marking in RIC. CDI - PIC stated chicken tamales were cooked Sunday, EHS allowed PIC to properly date mark food. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of salsa verde in WIC without any form of datemarking and cooked chicken soup. CDI - PIC voluntarily discarded food date marking could not accurately be determined. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed red plastic bowl being used to scoop raw marinated chicken from large container in WIC. CDI - EHS mention using a utensil or piece of equipement with a handle and having the handle outside of the food. PIC replaced bowl with long red plastic spoon and move bowl to 3-comp-sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few wet stacking of clear containers above 3-comp-sink. CDI - PIC placed items properly on shelf to allow air drying.

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 unsealed large wooden spoon with pieces missing and flaking off used to prepare food. CDI - PIC voluntarily discarded item. 4-501.11 Maintain equipment in good repair. Observed WIC door gasket with heavy food and debris build up. 4-502.11(A) Maintain utensils in good repair. Observed four plastic serving spoons with burnt and damaged handles and a metal tong with pieces missing from handle stored clean. CDI - PIC discarded all items.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy grease build up on hood system filters and grease dripping from the rails of hood system. PIC stated cleaning company had serviced hood system last month and will place a new work order for cleaning of hood system.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink in employee female/male bathroom without hand washing sign. EHS gave out Spanish & English signs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above wash and unwashed produce in WIC. CDI - PIC moved raw chicken to lower rack. 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 Observed container of cooked green salsa in WIC with date marking from 7/7/24-7/13/24. CDI - PIC voluntarily discard food. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed container of cooked beef in low boy cooler with date marking from 7/4/24-7/10/24. CDI - PIC voluntarily discarded food. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open bag of mozzarella cheese with no date marking. PIC stated bag was opened Saturday. CDI - PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed purple liquid in in-use clear spray bottle with no identification. CDI - PIC labeled spray bottle degreaser 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed five cans of insect spray specifically for residential use only on storage rack near back door. CDI - PIC discarded insect spray cans.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area. PIC stated they have a pest control. EHS suggested to increase cleaning frequency of kitchen and pest control company visits.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in WIC large bag of onions and peppers stored on the floor and behind shelves. CDI - PIC placed bags of food on racks.

5-501.17 Provide a covered waste bin in female restrooms. Observed garbage bin with no lid in employee female/male restroom.

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 ceiling in bathroom with bare sheetrock, screws and gaps are visible. 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 and grease built up behind cooking equipment In hard to reach areas and under prep tables.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone and purse on prep unit. 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 open water bottle and open box cereal on prep table also more personal food items stored in RIC/WIC with food for sale to public. EHS educated PIC on having a centralized location for all personal items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of whole milk opened without date marking. CDI - PIC voluntarily discarded both items. Observed bag of mozzarella cheese opened without any date marking. CDI - PIC placed date label on bag from yesterday. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed to-go salsa and prepared tamales dated marked 3/10-3/16/24. CDI - PIC voluntarily discarded items.

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 RIF with built up food debris on lower portion of unit

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 buildup and debris on floors throughout facility. Cleaning needed throughout facility behind hard to reach areas. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed one rotisserie chicken machine and one RIC cooler not functioning. PIC states they are in the process of removing non working equipment.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed soiled filters and hood system with grease build up. CDI - PIC stated Omar company will be out tomorrow to service hood system.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of ice machine near white shield.

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 a container of diced tomatoes in reach in with no date mark. Pic stated it was diced today. CDI PIC put date mark on diced tomatoes. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed 2 cell phones and eye glasses on prep table. CDI PIC moved items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked and apron laying over hand sink. CDI PIC moved items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of cooked TCS foods in Reach in above 41F. Observed 1 container of pork in low boy cooler above 41F. See temperature chart. CDI PIC voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead bugs on floors throughout and in hand sink.

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 buildup and debris on floors throughout facility.

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 commingled with customer food throughout facility.

REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs and raw ground beef stored above condiments inside reach-in unit and unwashed produce inside walk-in cooler. No physical evidence of contamination observed. CDI - EHS educated and storage order corrected. -3- For more information on food storage order please visit: http://meck.co/FoodSafety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw ground beef stored above ready to eat pork tamales inside reach-in unit. No physical evidence of contamination observed. CDI - EHS educated and storage order corrected. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed beans and white rice registering at < 135 F at stove top. Items were cooked an hour prior to inspection. CDI - All foods re-heated to > 165 F. -1.5- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut lettuce at 46 F and queso fresco at 48 F inside prep top. Items were used for prep and placed back into unit. All other products registered at < 41 F. CDI - Products relocated to walk-in cooler and cooled down to < 41 F. -0- 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.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed cooked chorizo with discard date of 2/19/23. CDI - Product voluntarily discarded. -0- 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.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed raw whole chicken thawing in ambient temperatures inside prep sink. CDI - Prep sink water turned on. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 rice and beef cooling while covered. CDI-covers were removed off of foods.

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken being stored over raw beef in the reach in freezer. CDI-chicken was moved to bottom shelf

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef being thawed under 79F running water. CDI-ice was added to the sink as beef was thawing.

3-401.11 Raw Animal Foods - Cooking (P) (Pf) Observed some cooked chicken with an internal temperature of 160.0F. CDI-EHS instructed employee to finish cooling the chicken wings until all pieces were at a temperature of 165F or higher.

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 procedures for cleaning up vomiting and diarrheal events. EHS provided documents.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed tamales and milk that were not date marked. PIC stated that milk was opened yesterday and that the tamales were cooked yesterday afternoon. CDI-milk and tamales were correctly dated. EHS advised PIC to make sure that foods are labeled if they are going to be held longer than 24hours. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in reach in cooler mixed in with food for customers. CDI-employee food was moved to the bottom shelf and labeled employee food. EHS advised PIC to keep employee food and food prepared for customers separate at all times

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety; Observed cooked pasta (spaghetti) expired based on date marking; CDI product discarded, education given.

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 areas of flooring that is chipped / damaged throughout kitchen area in need of repair.

3-201.11 Compliance with Food Law - P,PF Observed flan obtained from NY Pastries does not have appropriate labeling per requirements of rule cited. CDI discarded and will discuss with bakery about labeling.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored in a Ziploc bag in a container containing bags of ready-to-eat hotdogs, ham, and tortillas. CDI - Bacon was removed and stored appropriately.

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 ham with no date label. CDI - PIC stated ham was opened the previous day and he added the appropriate date label.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on outside office machine and microwave.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC could not find the employee health policy. CDI - EHS supplied the PIC with posters for the employee health policy.

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 tamales in WIC that expired 1/24. Observed beef tounge dated as prepared on 1/26. PIC stated beef tounge was actually prepared 1/24. Several food items were dated for 8 days. REPEAT. CDI - PIC discarded tamales and fixed all dates.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice and other food cooling in covered plastic containers. Rice and lettuce were also cooling in the reach in cooler. CDI - PIC uncovered all cooling food and moved cooling items to the WIC to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of beef stomach on floor in WIC. PIC immediately moved the food off the floor and into the reach in freezer.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed many items in employee bathroom and around the back door that are unnecessary to operation and maintenance of the facility. PIC stated that they have been working to move out some of the unnecessary items. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT. Observed hand washing sink blocked by a chair and broom. CDI. PIC removed it.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw beef stored above and directly beside cooked chicken in the WI. CDI. PIC changed the sotrage order.

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 fish in WI with expired date mark window. CDI. PIC voluntarily discarded.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lots of items stored in the restroom that are not necessary to operation. Needs to be removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked by mop sink. CDI. PIC removed it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs cold holding in the RI at temperatures above 41F. CDI. PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed RI cooler unable to hold food at right temperatures. Needs to be repaired. Will be back within 10days to check on the equipment repairs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of rice, and a container of chicken with no date mark label. PIC stated that items had been prepped yesterday. CDI- PIC back dated item to reflect 12/1. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a container of chicken dated 11/26. CDI- PIC voluntarily discared chicken.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C observed an employee drink of the side of hot holdin units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a candle in the handsink near the three compartment sink. CDI- PIC removed candle.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw shell eggs stored over ready to eat foods in the reach in unit near the grill. CDI- PIC rearranged items. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs and raw pork products stored above ready to eat foods in the walk in cooler and reach in cooler. Items re-arranged. Do not store raw proteins above any ready to eat items.

3-501.13 Use approved thawing methods. Observed items thawing on a prep counter under no refrigeration or other temperature controls. This will lead to uneven thawing as the outside heats at a rate faster than the interior. Run cold water over the product, thaw under refrigeration, or thaw the items in the cooking process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee items stored in and amongst spices and dry goods packages in the facility. Employee items removed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed slight facility damage in the restroom/rear storage areas.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility walk in cooler not functioning properly. Facility had alread moved TCS foods from the walk in cooler to a separate reach in cooler. Facility has a repair order for the walk in cooler already submitted and is awaiting technician arrival. Facility does not keep a large amount of TCS foods, walk in cooler space is mostly used for alcoholic beverages and raw produce. PIC has multiple reach in coolers available to meet demands of the facility in regards to storage for the short term that the cooler will be out of commission. EHS will revisit facility tomorrow to ensure that the WIC has been repaired.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple dead insects in the rear water heater/office area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions on the floor. Moved to a proper storage location during visit.

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 damage present to the bathroom ceiling, walls and sink. No other damage noted.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed several dead insects in the water heater area.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight sticker debris present on the exterior of a plastic container in the clean dish area.

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. Slight baseboard damage beneath the three compartment sink 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles in the kitchen area upright cooler with splashed on debris.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed can opener and knife stored in handsink. CDI items relocated.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several items in storage, reach-in cooler, walk-in cooler and reach-in freezer not properly covered/protected. CDI items placed in container with lid.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

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 items in reach-in cooler not date marked, salsa in walk-in cooler not date marked. CDI items labeled. 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 items in reach-in cooler and tamales in walk-in cooler past time/temperature window.

3-501.13 Use approved thawing methods. Observed chicken and beef thawing at room temperature in prep sink.

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed chiles and oregano not properly covered/protected on display in customers area. CDI items relocated and covered with lids.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items stored improperly in reach-in and walk-in coolers.

2-101.11 PIC shall be present during all hours of operation. -PF Observed certified food protection manager not present during inspection.

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 in-use utensils stored on cardboard. CDI cardboard removed.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC unable to locate EHP. CDI policy emailed to PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales hot holding below 135F. See temperature chart for temperature observations. CDI Tamales voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one chicken holding out of temperature control. PIC stated chicken was for customers dog. CDI chicken voluntarily discarded.

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 ready-to-eat products throughout facility not date marked. CDI items labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees without hair restraints.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach inside walk-in cooler; Observed a few dead carcasses around equipment in need of removal.

5-501.113(B) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash and cardboard stored in a self made wooden holding area that is not equipped with lids or doors and is stored directly on ground.

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 salsa verde cooling from morning preparation tightly coved. CDI: Item vented and stirred.

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 items in the WIC labeled for 10 and 11 days. Observed tamales from 5/14 and chicaron from 5/16 in WIC. CDI: Items discarded. Date marking guidance provided in email with inspection. Discussion with PIC about proper date marking procedures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of limes stored on the floor. CDI: box relocated by PIC

$ 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in ice. CDI: Handle removed from ice.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed lit candle in handwash sink. CDI: PIC moved candle to safe location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed significant sticker residue on containers throughout facility. VERIFICATION REQUIRED.

( |5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at either handsink. Only trashcan in kitchen has a lid that cannot be removed without recontaminating hands.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal items stored above and adjacent to customer food. CDI: Items moved to bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 0pts - Household chemical bottles stored in hand sink. CDI- Product removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Repeat - Bread stored under raw meat. Sopas stored under raw frozen protein. CDI- Items moved to correct location.

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 - Chicken read 50F. Prepared around 12pm on 12/21. CDI- Product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Beans left on stove overnight read 70F. CDI - Product discarded. Do not leave food out at room temperature. Discarded if not needed or cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Milk, mozzarella cheese, and ham were not properly dated. CDI- Product was properly dated.

3-501.13 Use approved thawing methods. - 0 pts - Observed chicken thawing in prep sink in standing water. To properly thaw foods it must be under running water, under refrigeration, or during cooking.

4-501.11 Maintain equipment in good repair. - 0pts - Recommend to get walk in cooler assessed. Walk in cooler reading 41F and all product reading 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in the reach in and microwave.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed cut cabbage unwrapped or protected in the walk in cooler. CDI by PIC wrapping in plastic. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cut cabbage in the walk in cooler, observed raw eggs stored over arepas in the prep cooler. CDI by PIC moving items to lower shelves.

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 open gallon of milk from last night with no date marking. 24 hours had not yet passed, but PIC did not know the requirements on date marking his milk products. CDI by instruction. Insure milk jugs are date marked when opened.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dirty gaskets on the walk in/reach in units.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found cooked chicken under raw eggs in cooler. Found raw chicken over produce in walk-in cooler. CDI- items moved to proper locations.

, 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed label residue attached to one container. Make sure label sticky residue is removed form utensils and equipment. CDI- item moved back to cleaning process.

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 : Found chicken above 60 F in walk-in cooler from overnight. Found two containers of stew from overnight above 70 F. CDI- discar4ded all items. Refer to temperature chart.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found one bottle of gegreaser unlabeled. CDI- 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 : Found four items in coolin g process for over 24 hours with temperatures above 60 F. Foods were in tightly covered containers and were high liquid content inhibiting cooling. CDI- direction to cool in smaller quantities, utilize prep sink for ice baths, and to not cover food until thoroughly cooled.

Store mops for air drying after use. Found mop still in mop bucket from overnight. 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 deterioration of base boards behind ice machine. Corner boards peeling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed male employee place black bus tub and lid on handwashing sink next to can wash. Handwashing sinks at utensil washing area and prep area were accessible. CDI- Bus tub was removed; operator Jaiver Gonzalez was advised that handsinks must remain accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Mold build up on shield in ice machine. CDI- Operator had cleaned.

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 . One container of shredded chicken in walk in cooler tightly covered during the cooling process. CDI- method was corrected.

3-501.13 Use approved thawing methods. Bag of raw beef at prep sink for thawing per operator statement. No running water. Bag was in basin next to large bowl. CDI- corrected.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Protect food from contamination sources not specifically noted by code. Two shelves of opened food items advised to be personal/ employee items stored over facility ready to eat foods and other facility cooked foods. CDI- verbal correction, operator began correcting.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Some mold on shield in ice machine. CDI- Operator Javier Gonzalez cleaned immediately.

3-501.13 Thawing - C. Two containers of frozen chicken being thawed at prep cooler. Containers were in less than 1 inch of water, and no water was being ran over top of the containers. CDI- water turned on at sink, and water in basin allowed to fill slightly, but continue to drain.

4-302.12 Food Temperature Measuring Devices - PF. Operator provided two stem thermometers for checking food temperatures. CDI- verbal correction as to needing a thin tip probed thermometer for checking temperatures of thin massed foods. Inspector was able to provide pictures of various approved thin tip probed thermometers. Operator advised he will have thermometer replaced.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Some dried debris on prep cooler gaskets. Dust and dried residue on lower shelving at and around cook/ prep area. Cleaning is needed.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C. Some dust on vent shield at can wash area. Cleaning is needed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Some cooked/ prepared food items in prep cooler and chest cooler labeled with name of item but not marked per the rule requirement. Operator, Javier Gonzales advised that food is stored in facility for no more than three days. CDI- verbal correction to label per rule as to indicate how many days food items area being held.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Three containers of in use oil mixes and seasonings not labeled per the rule requirement. CDI- verbal correction. Operator labeled immediately.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Facility walk in cooler is not operational as of today's inspection. Mr. Gonzales advised up repair personnel coming out this week to check, but until then all food was has been operator prior to inspection. Mr. Gonzales advised they are currently only purchasing small amounts of food and preparing small amounts of food each day.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C. Various personal and unused items stored in the back of the dry storage/ combination area. Remove unused items and arranged stored items to allow for better cleaning and possible pest detection.

6-305.11 Designation-Dressing Areas and Lockers - C. Employee personal items such as cell phones, nail clippers and clothing stored throughout facility prep area and food storage areas, on shelving and boxed facility items. CDI- verbal correction; designated storage area is needed.

General Comment- Observed box of single service container sitting on the floor. PIC stated that they just came in with an order and put them away.

Observed microwave with heavy food debris. Maintain clean.

Observed areas of walls (behind 3-compartment sink, hand sink, and restroom hand sink) in need of caulk (including removing and replacing moldy caulk). Also observed some areas that are hard to clean due to storage, etc (room with water heater, office area, etc).