TONYS DELI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork belly being stored above RTE foods in WIC during inspection. CDI - Pork moved to appropriate location. Repeat. 3 pts. 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. Observed chicken soup cooling since 7/20/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Soup voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various items in steamwell and hot case holding below 135F during inspection. See temperature chart. CDI - PIC confirmed all items had been on line for roughly two hours. All items reheated in oven. REHS provided TPHC form in Spanish via email should facility choose to hold foods on time. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken soup cooling since 7/20/26 while wrapped in plastic wrap in WIC. Chicken soup did not achieve 41F. CDI - Chicken soup voluntarily discarded. PIC and REHS discussed proper cooling methods. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed various items thawing at room temperature during inspection. Observed chicken holding at 49F after being thawed at room temperature longer than four hours prior to REHS discovery. CDI - Chicken voluntarily discarded. Items still visibly frozen moved to WIC to complete thawing process. REHS and PIC discussed proper thawing methods. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle located near front handsink during inspection. Ensure all handsinks are properly supplied with easily accessible trash cans. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored above sauce and milk in walk-in cooler. Also, cured sausage and ham stored in same pan and were touching each other. Package of cured sausage had safe handling instruction which means it must be considered a raw product. Separate raw animal foods from ready-to-eat foods. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. Ham discarded that was touching cured sausage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Eggs in hot holding measured 120-127F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated eggs 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean utensil stored on shelf that was within a few inches of handsink. CDI - PIC moved utensil so they couldn’t get splashed when employees wash hands. 0 pts.

4-501.11 Maintain equipment in good repair. Prep sink has large crack in the top of the basin. Repair crack or replace sink. 0 pts.

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 some items prepared and opened yesterday in deli case that did not bare date marks. CDI PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach with no label. CDI, item labeled.

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

4-501.11 Maintain equipment in good repair. Observed prep top and hot cabinet not in use in need of repair. PIC stated they are waiting on parts and will be repaired by next week. Equipment not being used.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple cooked foods that were prepared yesterday in the WIC above 41F. See temperature chart. CDI PIC voluntarily discarded all the cooked foods that were not prepared this morning. 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 pork cooling that was tightly packed and covered in the WIC. PIC stated that it was cooked this morning. CDI PIC put pork in a larger pan and left uncovered in the WIF. EHS advised PIC to use the WIF to cool down quickly and then put in the WIC. For more information, please visit: https://health.mhecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beans, Cream, sliced ham and turkey ham in the deli case with not date mark. PIC stated that these items were prepared yesterday. CDI PIC put date mark on these foods. 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed caulking around steam table not smooth and easily cleanable. REPEAT 4-501.11 Maintain equipment in good repair. Observed prep unit not operating properly . PIC stated that they do not really need the unit. EHS verified that facility does not use the prep top for tcs foods and EHS advised to repair or remove from facility. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle with no lid on bottom shelf of prep table with food. CDI PIC moved water bottle

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted chicken being held at 120 in HH case. CDI PIC reheated in oven to 165F and will hold in the warmer. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cups and lids stored unprotected. CDI PIC inverted cups and lids.

4-501.11 Maintain equipment in good repair. Observed prep unit and reach in warmer not operating properly. PIC stated that they are not using the prep top for tcs foods and the warmer is not being used at all. EHS advised to repair since facility was permitted with this equipment. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed caulking around steam table rough and not smooth and easily cleanable.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, pork, and empanadas in HH case below 135F. PIC stated that she put them in the case an hour ago. CDI PIC reheated foods in the oven to 165F and put in the warming cabinet. Ambient air of the case is 110F today. Faculty will not use HH case until it has been repaired. 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 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 several TCS foods in WIC and Prep unit lowboy cooler above 41F. See temperature chart. PIC stated that the WIF went out last night and he put items from WIF into WIC this morning. The ambient air of the prep unit is 51F today. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometers not accurately calibrated: One would not turn on and one was 10 degrees off. VR needed 3-18-24 For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food with jewelry on her arm. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employee with fingernail polish on handling food without gloves. CDI EHS educated employee and she washed her hands and put gloves on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying dishes with a towel. CDI EHS educated employee and he took dish to 3 comp sink to w/r/s again.

4-501.11 Maintain equipment in good repair. Observed the prep unit top and cooler at ambient air is 51F and the Hot holding case ambient air at 110F. REPEAT VR needed 3-11-24

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 damaged and cracked floor tiles in the kitchen. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken (115-123F) and plantains (98F-103F) measured below 135F in hot holding unit at serving line. Also, chicken in hot holding unit measured 120-128F. TCS foods in hot holding shall measure at least 135F. CDI - Items reheated to above 165F as corrective action. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ham (60F) and mozzarella cheese (55F) were above 41F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. Do not overstack food in tops of sandwich coolers. 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 .

3-501.15 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 Potato salad was actively cooling in display cooler at 73F. PIC stated it began cooling 1 hour ago. Use walk-in cooler or freezer to cool food. Also, use shallow pans or containers to cool TCS foods. CDI - PIC moved potato salad to shallow pan and moved to freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

4-501.11 Maintain equipment in good repair. Prep sinks have large cracks in the corners of sinks. Hot holding unit is missing 1 door to unit. Replace or repair prep sinks and replace door on hot holding unit. 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. Damaged and cracked floor tiles in kitchen. Ceiling tiles peeling in kitchen as well. Repair listed physical facilities issues. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Ceiling lights are missing shields. Place light shields on light bulbs. // 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle and employee cell phone observed on back cutting board. Do not store personal items on prep surfaces.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks observed on cutting boards at start of inspection. Store employee drinks in a separate location, such as a low shelf.

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. Salsa was cooling too slowly in walk-in cooler to reach 70F within 2 hours. Salsa was cooling in deep pan. Use shallow pans to rapidly cool TCS foods. CDI - PIC moved salsa to shallow 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tilapia measured 120-133F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Tilapia reheated to above 165F and placed back in unit. 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 .

3-501.18 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 Pan of salmon empanadas were prepared on 7-22 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded empanadas. 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 .

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 Salad was cooling in display cooler that is opened often through day. Salsa was cooling in deep container. Use walk-in cooler or freezer to cool TCS foods. Use shallow pans to quickly cool TCS foods. CDI - PIC moved salad to walk-in cooler. PIC moved salsa to shallow pan and placed in freezer. 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 .

4-501.11 Maintain equipment in good repair. Caulking between hot holding units and counter is very rough and not easy to clean. Recaulk so it is smooth and easily cleanable. 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. Grout between floor tiles is worn throughout kitchen. Also, tile damage around floor drain in front of walk-in cooler. Repair floor tiles and re-grout floor where grout is low. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink being used to store pan lid. CDI: PIC moved pan lid to dish area for W/R/S and hand sink cleared.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of different deli meats with temperatures above 41F. PIC stated that items had been in the unit for 1 hour. Observed ham chubs and muenster cheese in deli case with temperatures above 41F. PIC stated that those products had not been out of the unit today but that it is possible that the unit had been open for an extended amount of time. Ambient temperature of unit dropped to 39F by end of inspection. Observed raw whole chickens in bin in WIC with temperatures above 41F. PIC stated that chickens were prepped yesterday morning. REPEAT CDI: PIC moved deli meats, muenster cheese and ham chubs to WIC to quickly cool. PIC moved bin of raw chicken to WIF to quickly cool. 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 .

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked plantains being in hot hold with temperatures lower than 135F. CDI: PIC reheated plantains to 165 or greater.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed metal pan of meat and cheese in fliptop with temperatures higher than 41F. PIC stated that the items were put there an hour ago and came from the WIC. CDI: PIC took pan to WIC to cool down quickly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed house made macaroni salad and house made potato salad in display case without a date mark. PIC stated that items were prepared yesterday. CDI: PIC date marked items with the date of preparation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed slicer blade and guard stored as clean but soiled with debris. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed sanitizer testing 0ppm quat. Hose not connected. CDI, sanitizer provided at required concentration.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked beef with date of preparation of 10/10. CDI, beef voluntarily Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed garlic in oil cooling in tightly covered container. CDI, cover partially opened to facilitate cooling process.

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

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 poster old poster provided but not complete procedures. Updated State procedures in Spanish and English and updated poster emailed to operator. CDI, improvement made since previous inspection so points not escalated today.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed food employee pick up soiled tongs from ground then proceed to food preparation without washing their hands after handling soiled tongs. CDI, employee washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried fish and chicken hot held below 135 degrees F. CDI, items reheated to greater than 165 degrees F. See temperature observation chart. Repeat.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf - PIC not able to demonstrate knowledge / duties performed or answer correctly to inspector's questions related to operation. Violations of risk factors observed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed some knowledge of employee health policy but employee did not demonstrate complete employee health policy was followed. Updated written employee health policy that includes nontyhpoidal salmonella emailed to establishment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diahrrea cleanup procedures on-site. Sample procedures emailed to establishment and poster provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer measuring 0ppm at 3 compartment sink. Observed dispenser disconnected. CDI, sanitizer dispenser reconnected during inspection and vat refilled. Observed quat sanitizer spray bottle over 400ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed eggs and salami hot held on line below 135 degrees F. See temperature observation chart. CDI, items reheated to above 165 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler with ambient air temperature of 42 degrees F. Observed TCS foods cold held between 43-51 degrees F. Foods in walk in unit within 4 days between 43-45 relocated to walk in freezer. TCS foods between 46-51 degrees F were voluntarily discarded by PIC. Repeat. Foods such as beans, pork, empanadas, soup, rice beef, cooked goat meat voluntarily discarded. Store manager contacted maintenance while on-site to calibrate walk in cooler and scheduled to arrive at noon. Vr needed to ensure calibration of cooler. TCS foods shall be cold held at 41 degrees F and below.

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 several RTE TCS food items not date marked. Observed facility not counting preparation date as day 1. CDI and foods not date marked or found between 43-45 degrees F over 4 days voluntarily discarded by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed Clorox labeled as sanitizer used to disinfect according to staff. CDI, bottle labeled properly.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed walk in cooler with ambient air temperature of 42 degrees F with several TCS foods cold held between 43-51 degrees F. Maintenance contacted during inspection. Vr needed to ensure calibration of cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying equipment after cleaning.

4-501.11 Maintain equipment in good repair. Observed dispenser for sanitizer detached from unit.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chorizo stored over RTE foods and raw shell eggs stored over RTE foods. CDI, foods relocated for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cold hold deli meat and cheese case not maintaining TCS foods at 41 degrees F and below. TCS foods in unit over 4 hours according to operator and all foods voluntarily discarded. See temperature observation chart. Product disposition form filled out. Repeat. Long term compliance visit needed to ensure calibration of display cooler.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed faucet leaking from 3 compartment sink. Observed cold hold deli case not maintaining TCS foods at required temperature. Repeat.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P observed soup in the WIC that was 50F. PIC stated and date showed that the soup was cooked on 06-09-2021. CDI-soup was discarded by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pinto beans holding in the oven that were below 135F. CDI-PIC reheated the beans to 165F. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some deli meats in the deli display case that were above 41F. PIC stated that meats had been out due to cutting for customers. CDI-Meats were moved to the WIC to rapidly cool down. EHS also noticed that the display case was not properly holding temperature. VR will be done by 06-20-2021.

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 salad in the deli display case that was prepared before EHS arrival that was cooling down. Salad was tightly wrapped and piled high into a pan. Observed cooked beans that were cooling in the WIC that were above 41F. Beans were tightly wrapped. CDI-salad was moved to the WIC and unwrapped and beans were unwrapped to rapidly cool. EHS explained to PIC that in order for foods to properly cool they cannot be wrapped tightly or piled high.

4-501.11 Maintain equipment in good repair. Observed the deli display case not properly holding temperature. VR will be required by 06-20-2021.

Repeat. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observed rice and beef stew in the hot box holding below 135F. CDI-PIC reheated items to 165F and above.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up around the blade of the slicer. Observed untensils and miscanllaneuos items stored as clean in a soiled bin. CDI-Items in bin moved to 3 compartment sink. PIC cleaned slicer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P-Observe whole chicken (120F) stored in display case holding below 135F. Observed lasagna (120F) , pork (118F) , and beef (127F) stored in the hot cabinet holding below 135F as well. PIC reheated all items to 165F and above.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF-Observed salami, cheese, turkey, ham, and other open items without date marks in the cold hold display case. PIC date marked ALL items. CDI.**No points taken considering all other food items were date mark, except the deli display case.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed chicken and beans that was prep this morning around 10am per PIC, cooling tightly covered in the walk in cooler. CDI-PIC uncovered items and allowed them to cool properly. EHS educated and suggested better ways of cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed a bucket holding hot sauce and a box of cut pork stored on the floor in the walk in.

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 bowls being used to scoop rice. REPEAT!

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-Observed broken floor times throughout the kitchen area. PIC has someone coming in tonight to have them repaired. **No points taken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cook chicken and beef above 41F in the walk in cooler. CDI-Food voluntarily discarded.

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 bowls being used to scoop rice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the gaskets of the bottom reach in unit.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing sink. CDI- PIC placed soap at handwashing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed whole chickens hot holding at 130F. CDI- PIC reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed empanadas cold holding at 44F. CDI- PIC placed in freezer to rapidly cool.

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 potato salad in display case cooling in a deep container. CDI- PIC placed on sheet pan and placed in freezer to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees with rings and bracelets.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling a cell phone then attempt to put on gloves without first washing his hands. CDI- employee washed his hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed a high volume container of salsa verde (several gallons) and a deep container of raw marinated chicken at 43-44F in walk in cooler. PIC indicated these items were prepared on the previous day. CDI- items were placed into shallow pans for cooling; EHS provided cooling parameters chart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple hot foods in the steam table hot holding below 135F (see chart). Some of these food containers were not stored directly into the steam table and others were high above the fill line of the container and were not covered with lids. CDI- some items discarded, others were reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as potato salad and lettuce cold holding above 41F in deli case. EHS observed ambient air temperature of the case at 42F at 12:30PM and the case temperature at 44F at 1:00PM. Verification required to ensure case is functioning properly.

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 items cooling in the walk in cooler in high volume containers. CDI- items were transferred to shallower pans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving located on the right hand side when entering the cooler.

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

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed several moldy tomatoes in the walk in cooler. CDI - PIC discarded the items and voluntarily denatured them with bleach.

General comment 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a food processor labeled "for household use only" on a prep table. Discontinue use of this food processor and replace with an NSF or ANSI approved one. 4-502.11(A) Maintain utensils in good repair. - Observed a knife with a broken tip on a prep table; replace broken knife.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw pork stored above salsa and cooked tilapia. Observed raw beef stored above cheese empanadas. CDI - all items were rearranged correctly. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw shell eggs in the walk in cooler. CDI -items were rearranged correctly. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed black beans stored uncovered in the walk in cooler. CDI - beans were covered.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC's Serv Safe has expired.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chorizo stored above vegetables in the walk in cooler. CDI - items were re-arranged correctly.

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

5-401.11 Capacity and Drainage - C - Observed drains backing up and running out onto the floor in the facility. CDI - Facility voluntarily closed and Roto Rooter is currently working on the issue. Facility will wash the floors with hot soapy water and then sanitize with bleach before re-opening.

4-501.114 Maintain sanitizer at correct concentrations. -P No sanitizing solution in sanitizer basin of three comp sink during active ware washing. CDI - Concentrate added to solution until testing at 400ppm quat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Yucca root holding below 135F in steam well. CDI - 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 No date mark on multiple open packages of ham. CDI - All correctly back dated by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of bleach with no label by the three comp sink. CDI - Bottle labeled during the inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available to measure final cook temp of chicken. CDI - Staff with thin probe thermometer arrived at end of inspection. KEEP THIN PROBE THERMOMETER IN KITCHEN FOR USE DURING ALL HOURS OF OPERATION.

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

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler; replace torn gasket on walk in cooler door.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Peeled potatoes, peeled onions, and peeled plantains in uncovered containers in walk in cooler. CDI - Lids placed on containers.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer will not power on. VR - Will return within 10 days to verify correction.

4-501.11 Maintain equipment in good repair. Replace damaged gasket on walk in cooler door and top shelf with chipping paint and rust in walk in cooler. PIC indicated that a new gasket has already been ordered.

5-402.13 Maintain sanitary sewage system.-P Floor drain under three comp sink clogged and overflowing to an adjacent floor drain when sink basin emptied. CDI - PIC removed and cleaned wire strainers from three comp sink floor drain. Floor drain now functioning properly.

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 debris on floors around prep table.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Ramon's certification has expired and the certified store manager is not working today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings and whole fried fish holding below 135F under heat lamp. CDI - Both reheated to 165F+.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a couple of open chubs of roast beef, Virginia ham, and turkey breast with no date marks. CDI - Correctly back dated during the inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Pf Fried eggs with runny center on the serving line but no consumer advisory on menu board. CDI - Staff made sign to place in front of eggs that reads: "Eggs may be cooked to order. Consuming raw of undercooked animal foods can increase your risk of food borne illness."

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 hole in tile floor by walk in cooler door.

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 rice product cooked last night at 54F. Product did not cool properly. CDI: Product voluntarily discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large batches of food cooling in tightly covered containers. CDI: RIce that did not make cooling parameters was discarded and remaining items from this morning were vented to allow rapid cooling. 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 45F. -P Beans cooling in walk in cooler from yesterday and still at 52F. CDI - Discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked yucca holding below 135F in steam well. CDI - Stirred and returned 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 Beans cooling in thick portions in walk in cooler. CDI - Discarded due to cooling time violation (see 18).

4-501.11 Maintain equipment in good repair. Replace split gasket on walk in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from hanging lights above steam table.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water not available at kitchen handsink. Plumber arrived and epaired hot water heater; 122F at handsink.

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 Pork cooling off of temperature control and below 135F. CDI - Relocated to walk in cooler for rapid cool down.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe themometer available. VR - Will return within 10 days to verify.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. No hot water available fo dish washing. CDI - Plumber arrived and repaired hot water heater; 122F at three comp sink.

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 glass display case.

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 potato salad in display cooler and soup in walk-in cooler without proper date marking. cdi by date marking with prepared dates.

7-201.11 Store toxic materials to avoid contamination. -P observed chlorine cleaner and degreaser stored on in-use utensil sink. cdi by relocating to chemical storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on wrap machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and chicarones on steam table < 135F. Food items were observed to be stored on top of pan and not stored down inside steam well. CDI by reheating to 165F and returned to steam table with food stored down inside steam well and covered with plastic wrap. Gave PIC TPHC form and discussed TPHC procedures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several food items in walk-in cooler without proper date mark. (Beans, chicken dish, beef, deli ham). CDI by date marking with correct date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical spray bottle of cleaner stored on 3 compartment sink drainboard. 7-201.11 Store toxic materials to avoid contamination. CDI by labeling and storing below work surface. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 compartment sink > 400ppm QAC. CDI diluted to 200ppm QAC.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulb unshielded at 3 compartment sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed whole rotisserie chickens stored on display hot hold unit < 135F. CDI by reheat to 165F for 15 seconds (PIC <1 hr).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on display case door tracks.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf observed hot water at 112F upon arrival. cdi-observed hot water 137F before depature.

5-205.15 Maintain a plumbing system in good repair. observed water leak under prep sink. REPAIR

6-301.12 Hand Drying Provision - PF Observed no paper towels supplied to hand washing sink. CDI- Paper towels were supplied to the hand washing sink. **Provide paper towels or approved alternative for hand drying at each handsink.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed extra tongs, scissors, and ofther utensils with food debirs. CDI- Items were pulled for re-cleaning/sanitizing. **Equipment food contact surfaces and utensils shall be clean to sight and touch.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed rotissery chickens at 117F-121F, noodles/veggie at 121F, chicken stew at 127F, and chicken noodle soup at 130F. CDI - all foods were reheated to temperatures above 165F. **Maintain TCS foods in hot holding at 135F or above.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed stacks of single service trays were upright and exposed. **Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed whole chicken, beef, and deli ham stored in refrigeration without date mark. CDI by date mark with correct date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of bleach. CDI labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of bleach stored on 3 comp sink with utensils. CDI moved to chemical storage area.

F2-401.11 Eating, Drinking, or Using Tobacco - C: Observed employee eating near 3 comp sink. Must eat in designated break areas.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Fish 120F. Reheated to 170F

4-602.13 Nonfood Contact Surfaces - C: Clean can opener attached to table.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed pork being held at 120F, ham 125F, rotisserie chicken 127F. CDI- All items were reheated to 165F and above

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed bean paste not date marked. Repeat. Observed chicken and beans inside walk in cooler not dated. Was told by manager that items were cooked yesterday. CDI-items dated properly

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Regrout floor tiles under cooking equipment and where needed. Clean floors where needed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Rotisserie chicken 128F, potatoes 128F CDI-reheated in stove

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Cooked sweet refried beans need to be date marked.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Paint or seal raw wood shelf near prep sink.6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace missing ceiling tiles near oven.

2-102.12 Certified Food Protection Manager - C: Ansi accredited food protection manager not present during inspection. Must be present all times during operation.2-103.11 (A)-(L)Person-In-Charge-Duties - PF: Unauthorized person in kitchen is prohibited. Child in kitchen on bakery side.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sausage and eggs 127F in hot holding case. CDI-discarded

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Dates on sandwich meats do not reflect proper opened/discard dates. Dates for discard and open sre the same. Needs to reflect a proper range for discarding. Pureed refeied beans need to be date marked.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Observed missing door on hot holding display case.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sausage 127 degrees in hot holding case. CDI-discarded. Chicken Gizzards 130 degrees in hot holding case. CDI-reheated to 176 degrees

3-307.11 Miscellaneous Sources of Contamination - C: Food must be protected during storage. Raw pork spareribs in freezer stored uncovered.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean fans in walk in cooler. Clean inside meat and cheese display case. Clean door gasket on freezer door.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all hot foods 135F and above for hot holding. Observed almost all foods in hot holding display case less than 135F. See temperature chart. CDI by reheating all items to 165F and placing back in hot holding case. Also increased temperature setting of unit.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date opened/prepared or discard date. Observed no meats or cheeses in deli case labeled with date. Also observed many items in walk in cooler without dates. CDI by labeling items. Note: On next inspection any items requiring date marking that are not properly labeled with the date will be discarded.

. 7-102.11 Common Name-Working Containers - PFProperly label all spray bottles with common name of chemical to prevent accidental contamination of food, utensils, single service items etc. Observed one spray bottle of degreaser unlabeled. CDI by labeling.

3-306.11 Food Display-Preventing Contamination by Consumers - PFood on display to customers must be protected from contamination by sneeze guards, packageing or other effective means. Observed open pan of chicharones in section of holding display case that does not have glass on customer side. CDI by covering with plastic. Facility has obtained a plastic dome type lid to cover rotisserie chickens in this same area.

3-304.14 Wiping Cloths, Use Limitation - COnce wet or dirty all towels must be stored in sanitizer in between uses. Observed dirty, wet towels on prep tables in back area.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - CSingle service items may not be re used. Observed aluminum foil pan stored on shelf above three compartment sink that had been washed to be reused. Also observed multiple other aluminum foil pans on shelf in walk in freezer that appear to have been washed and reused. CDI by discarding.

5-202.14 Backflow Prevention Device, Design Standard - PProivde back flow device on faucet of canwash. Observed backflow device missing/damaged. (transitional item)

Repair damaged floor at entry to kitchen. (transitional item)

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all hot foods 135F and above. Observed mutliple foods in hot holding display case less than 135F. See temperature chart. CDI by reheating all foods to 165F before placing back in case.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll ready to eat, potentially hazardous foods in refrigeration for more than 24 hours must be labeled with the date prepared/opened or discard date. Observed no date marking of any foods at this time. CDI by instruction with PIC. Must have in place by next inspection.

3-306.11 Food Display-Preventing Contamination by Consumers - PFood on display to customers must be protected from contamination by sneeze guards, packaging or other effective means. Observed open pan of chicharones and rotisserie chickens in section of hot holding display case that does not have glass on customer side. CDI by removing items. Open section may be used for packaged foods only.

Maintain all equipment in good repair. Observed door to bottom of rotisserie oven broken so that door will not remain closed. Observed a chair propped against door to hold it closed. Replace burnt out bulbs in hot holding display case. Burnt out bulbs may be part of the reason for improper hot holding temperatures.

4-302.14 Sanitizing Solutions, Testing Devices - PFNew test strips needed to measure concentration of sanitizer. Observed test strips damaged so they will not produce accurate reading.

5-203.14 Backflow Prevention Device, When Required - PProvide backflow device on faucet of canwash. Observed backflow device missing/damaged. (transitional item)

Repair damaged floor at entry to kitchen. (transitional item)