LUPITAS-CARNECERIA TORTILLERIA

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- *Observed - Handsink blocked by rolling cart of raw chicken in prep. *CDI - PIC had employee move cart to the side to allow access to handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Wood Block stored in basin of back prep area handsink. *CDI - PIC removed block from handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Cooked Pork HH in Tilt Skillet below 135F. *CDI - PIC reheated item to 165F or above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - 4 Large Bins of Portioned Plastic containers of Salsas containing cooked vegetables date marked 8/21. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 1 Spray Bottle in back prep area without label to identify substance within. *CDI - PIC stated item was bleach and labeled it. Points deducted remain the same due to severity and improvement.

4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing from WIF Door in need of replacement.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- *Observed - Handsinks 95F-102F and 3 Comp Sink at 112F. PIC stated establishment has recently switched to a new tankless water heater roughly 1 month ago. EHS gathered information necessary to provide a new water calculation. A Verification visit will be conducted within 10 days to ensure establishment is able to provide efficient hot water demands.

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 - Leak coming from ceiling tile in front of WIF Door. Repair.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of Bleach and a spray bottle Degreaser without labels to properly identify substances within bottles. *CDI - PIC labeled spray bottles.

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 water bottle stored above cut cheeses on shelf in WIC. *CDI - PIC voluntarily discarded item.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Pork ribs above pepper salsa and container of raw meat for discard above oranges in WIC. *CDI - PIC placed containers of raw meats onto bottom shelves removing the possibilities of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Right Dumpster without drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Doors left open to left dumpster doors. *CDI - PIC closed the doors.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Chicken stored above raw pork and raw Chorizo in WIC1. *CDI - PIC placed container of raw chicken below on lower shelf removing possible contamination and correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw chicken that was just marinated stored above cooked pork belly on sipped rack in WIC1. *CDI - PIC educated employee on mistake and had them correct storage order on speed rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Sanitizer compartment with a concentration below 50ppm. *CDI - PIC emptied compartment and refilled it and added more sanitizer than usual per EHS instruction. Concentration tested 50-100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Drain plug missing from dumpster next to cardboard dumpster.

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 - Cracked and missing tiles on wall next to back handsink exposing interior wall. Please repair. PIC stated this happened today by accidentally hitting wall with speed rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large pot of pork fat stored on a lower prep table shelf at a temperature of 67F. PIC stated that it was cooked and then cooled this morning and was brought out to the cookline to be used when cooking pork carnitas. REPEAT. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles stored by the hot water heater that were not labeled as to their contents. CDI - PIC labeled chemical bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of clean metal sheet pans wet nested on the prep table adjacent the 3 compartment sink.

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 the sliding door tracks of the front counter display cases to have a buildup of food debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster to be opened at the time of the inspection. CDI - PIC closed door.

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 a lidless employee cup of coffee stored on a prep table in the main kitchen area. CDI - Employee cup moved so that it cannot contaminate any food, equipment or single service items.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed facility selling raw meat by the pound for customer requests in deli case. Facility not aware safe handling instructions were needed. PIC stated labels will be ordered.

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 one container of raw chicken being stored above raw pork and raw beef in WIC. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(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 cooked chicken in WIC that was cooked at 5 am and placed in WIC to cool. PIC could not determine when cooling began and temperatures were not taken of chicken before placing in WIC. EHS observed chicken above 70F during inspection. CDI - PIC voluntarily discarded chicken since time window for cooling has passed. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lard/grease made in house being stored at room temperature under prep tables in kitchen area. Facility makes grease/lard in house from cooked pork belly (chicharonnes) and then stores the grease in plastic containers at room temperature to later utilize in cooking carnitas. PIC stated facility was unaware that the grease/lard needed to be held cold. EHS observed no other cold holding issues during inspection. CDI - PIC voluntarily discarded grease/lard. Points are being de-escalated due to improvements from last inspection and cold holding has been maintained besides one item that facility was unaware needed to be held cold. (1.5) REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 chicken cooling from 5 am that was in large container wrapped with tin foil. CDI - Chicken was voluntarily discarded due to missing cooling window. 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden spoons in kitchen area used to stir chicharonnes with visible cracks and chips near the end of spoon surface. EHS advised to order new ones when splitting of wood and chipping is visible on surface. CDI - PIC removed utensil from service.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed towels laying on splash guards at hand sink. CDI..Towels were removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked ham, hogsheads cheese,Turkey ham and Queso cincho , and Queso Panera above 41F please see temp chart.REPEAT..CDI.Items were discarded, Queso Panera was placed in WIF to quickly cool For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cardboard on floor throughout facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser broken in tortilla room. Repair. CDI- PIC provided paper towels for easy access to not contaminate hands after hand wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa reach in cooler holding salsas, pico de gallo, and guacamole above 41F, see temperature chart. All salsas were removed from salsa room WIC and placed into reach in cooler at 9AM. PIC took most of product back to freezer to rapidly cool and left a little product in reach in cooler to place on emergency 4 hour TPHC. Facility will use 4 hour TPHC for all salsas, pico de gallo, and guacamole until reach in cooler is repaired and verified by EHS. EHS will follow up within 3 days. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed front reach in cooler used for salsa with no air thermometer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watches on at beginning of inspection. CDI- PIC had employees remove watches.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed styrofoam trays used for chicharron with food contact surface facing up. CDI- PIC flipped trays over to protect food contact surface.

4-501.11 Maintain equipment in good repair. Observed salsa reach in cooler with broken gasket and had ambient temperature above 41F. Repair. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sink next to three compartment sink not properly sealed to adjoining wall. Repair. 4-502.11(A) Maintain utensils in good repair. Observed large wooden spatula splintering. CDI- PIC voluntarily discarded spatula.

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 and wall tiles throughout facility. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grinders for chorizo with visible food debris stored as clean. CDI PIC broke down and had employee begin to reclean. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsas in squeeze bottles at front meat display not date labeled. CDI PIC labeled products. Much improvement in this item points not escalated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on food contact surfaces of grinders in front service area. CDI PIC broke down machines and took to wash rinse and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soft cheeses , ham, turkey ham and head cheese in deli display case at greater than 41 degrees. (See temperature chart). CDI PIC discarded. Observed unit was iced up and in need of defrosting. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soft cheese, ham, turkey ham, head cheese, and salsas in front retail case without date marking . CDI PIC Knew when product was made so date labels were added. Cheese and deli meats were discarded since they were out of temperature control. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing for dumpster out back.

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 . Large mixing bowl dirty with food debris. CDI- Taken to 3 comp. Sink.

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 . Frozen salsa in WIF not dated. CDI- 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 . Pork cooling on sheet tray at room temp. CDI- Moved into WIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be readily available to carry out proper hand washing. Upon arrival, observed dolly cart blocking access to handwashing sink. Table was moved during the inspection to allow access. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink in the back prep room without soap present during the inspection. Soap was added to dispenser during the inspection. CDI

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 Food shall be properly stored according to the final cook temperature. Inside of the walk in cooler pork sausage was observed stored below raw chicken. CDI- PIC reorganized foods during the inspection.

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 . All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed chicharrones inside of hot box at a temperature of 128F. Chicharrones were reheated to 182F during the inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier mentioned methods. Observed chicharrones at 80F during inspection that PIC stated were cooling. These were reheated to start the cooling process over.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Foods shall be thawed using an approved method such as under refrigeration so that it maintain a temperature of 41F or less, completely submerged under running water at a temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of ready to eat food to rise above 41F. Observed pork skin stored in prep sink thawing with water at a temperature of 86F CDI- Pork was removed and immediately cooked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked on air drying shelves.

6-303.11 Provide required lighting intensity. Observed a lighting intensity under hood area at 38ftc in some areas when bulbs are blown. Ensure that all bulbs replaced to meet at least 50 ftc under food preparation areas.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee touch a trash can with gloved hands and go to change gloves without a hand wash conducted in between. CDI-PIC was notified and food service employee rewashed their hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee wash their hands a total of 6 seconds during the inspection. Ensure that food service employees are correctly following the hand washing procedure by washing their hands a total of 20 seconds. CDI- REHS guided employee to correctly carrying out hand washing procedure.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be readily available to carry out proper hand washing. Upon arrival, observed upright rack made for sheet pans stored in front of hand washing sink. Observed towels inside of hand washing sink. CDI- Upright was moved during the inspection by PIC after being made aware by REHS. Towels were removed during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Ensure that secondary containers used for sanitizer are being labeled with the common name of its contents.. CDI- PIC labeled sanitizer during the inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Cooling shall be accomplished in accordance to time and temperature by using the following methods: ice baths, rapid cooling equipment, or breaking foods down in to smaller portions. Observed pork recently chopped inside of the walk in cooler in a bulk amount completely filled to the brim. CDI- Pork lid was vented and broken down in to smaller portions.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Foods shall be thawed using an approved method such as under refrigeration so that it maintain a temperature of 41F or less, completely submerged under running water at a temperature of 70F or below, with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of ready to eat food to rise above 41F. Observed pork stored in prep sink thawing using only ambient air temperature. CDI- Pork was placed under running water at a temperature of 65F during the inspection.

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 foil pans left open ended inside of dry storage. CDI- Foil pans were inverted during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be readily available. Observed hand washing sink blocked by access of two pots on crates from employee washing vegetables in prep sink. Moved during the inspection.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed vegetables come in from delivery in garbage bags. Records were checked during the inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a number of foods inside of walk in unit not actively cooling with out lid or plastic coverings. Covered during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some plastic containers stored clean with food debris left attached after cleaning. Containers were moved to 3 comp sink to be washed, rinsed, and sanitized.

3-501.13 Use approved thawing methods. Observed chicken thawing in a pan of sitting water. Chicken was observed still frozen and placed in prep sink under running water with ice inside of prep sink to maintain temperature below 70F.

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 knife stored inside of display case with the knife handle making direct contact with the food. Knife was removed during the inspection. Ensure that handles of utensils do not make direct contact with foods.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open on both dumpster. Dumpster doors closed during the inspection. Ensure that dumpster doors and lids are closed to prevent a possible harborage or attraction of pests.

6-303.11 Intensity-Lighting - C Lighting intensity under food preparation areas shall be at least 50 foot candles at least 30 inches off the ground. Observed blown bulbs in multiple location causing lower reading than 50 foot candles. Replace bulbs to meet lighting intensity requirements.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed large trash can stored in front of hand sink near 3-comp sink. Observed large metal rack stored in hand sink near walk-inn cooler. CDI- trash can and metal rack were removed.

3-501.13 Use approved thawing methods. Observed two containers of pork ribs thawing in containers of water at room temperature. CDI- pork ribs were placed in vat sink under running water to further thaw.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knives at cutting board in knife storage unit soiled with visible food debris. CDI PIC immediately took knives to be cleaned. Points not escalated small number of knives involved and they were immediately 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 Observed lengua cooling at insufficient rate to meet cooling parameters in large plastic tub. CDI moved to shallow pans and proper cooling achieved. See chart above.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slicer and meat grinder in need of cleaning.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef at 43F, thin steak at 43F, chorizo at 44F, and pork at 44F all inside meat case. CDI: TCS food removed and taken to walk-in cooler. Work order will be placed for cooler. VR by 9/27/19

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date on pork chop inside meatcase and walk-in cooler that was sliced yesterday. Observed no date on chicharron inside walk-in cooler that was made yesterday. Observed dates missing due to them falling off of containers of sauce at back prep walk-in cooler. CDI: all items properly dated.

General Comment: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no procedures for chicharron held on TPHC. According to PIC, he had procedure sheet but it was not filled out due to confusion on how to fill it out. CDI: assisted in completing filling out form.

Repeat: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two unlabeled chemical bottles stored. CDI: by properly labeling bottles.

General Comment: 4-501.11 Maintain equipment in good repair. Observed rusted shelving racks inside meat walk-in cooler.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed peeled garlic inside back walk-in cooler that was not covered. CDI: properly covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed chill sticks stored in direct contact with cardboard inside walk-in freezer. CDI: relocated, cleaned, and properly stored. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed peppers stored above washed and ready to eat foods inside walk-in cooler. CDI: storage order corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside display meat case RTE pork chop, raw pork, and thin beef steak > 41F (see temp chart). CDI: items removed and placed inside walk-in cooler. Service tech will be called. Ambient air temp inside reading about 50F. Observed a pan of chicharron left out at room temperature at 74F. According to PIC product had been left out for about an hour. CDI: placed on time; procedure sheet e-mailed. Observed inside walk-in cooler a rack of trayed chicharron at 43F. CDI: chicharron transferred into shallow portions with separation between trays on the racks.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical bottles stored improperly above/next to clean dish at salsa prep area and on back storage shelf with single service items. CDI: relocated to chemical shelf. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 unlabeled chemical spray bottles. CDI: properly labeled.

General Comment: 3-501.13 Use approved thawing methods. Observed pork bellies thawing inside standing water.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces not in use.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drinks stored on table above other market food items and supplies. CDI: all drinks and items were relocated.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available for use. CDI: chlorine sanitizer was made up at 3-comp sink recorded at 50ppm.

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 mutiple containers of salsa that were made yesterday without date inside walk-in cooler at salsa prep area. Observed smoked pork chop, cooked ham, and queso fresco inside display case that was made yesterday without date. CDI: all items properly dated.

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 batches of chicharron cooling in large batches on kitchen shelf. Observed tomatoes that were cut and placed inside large containers with lid on to cool. Large amounts of prep being done at salsa prep station. TCS products need to be separated into shallow pans and uncovered to properly cool. Gave cooling poster and discussed proper cooling methods; tomatoes and chicharron transferred into metal shallow pans and placed inside walk-in cooler.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on fan covers inside walk-in cooler. Observed food debris inside tracks of deli case. Observed build-up on inside of glass doors at deli case. Improvement has been noted on cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drinks stored on table above other market food items and supplies. CDI: all drinks and items were relocated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed several chemical bottles not labeled. CDI: properly labeled. 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical bottle stored on shelf above avocadoes at back area and another chemical bottle stored on prep table in prep salsa prep room. CDI: bottles were relocated to designated chemical shelf.

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 chicharron cooling in large quantities and stacked on sheet trays with little space in between to properly cool. CDI: product was separated into other pans with smaller quantities.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of salsa and a bag of maseca stored on the floor at back dry storage area. CDI: product moved off of the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on fan covers inside walk-in cooler. Observed food debris inside tracks of deli/meat case. Observed build-up on inside of glass doors at deli/meat case.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels in dispenser in tortilla making room. CDI: paper towels restocked.

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. Two pans of salsa in walk-in freezer observed cooling at 73 deg F. According to operator salsa had been cooling for close to 2 hours. Inspector had to intervene. CDI: had operator transfer salsa into 4 smaller portions, leave uncovered, place chill stick in center of product, and move back to walk-in freezer. Temperature dropped ~ 10 deg within 35 minutes.

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. Two pans of salsa observed cooling in large batches and also covered inside walk-in freezer. CDI: discussed properly cooling methods with operator; methods were corrected and changed during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Two pans of salsa stored on walk-in freezer floor and container of chorizo stored on the floor inside walk-in cooler. CDI: products moved off of the floor. Mutiple chill sticks observed stored in direct contact with walk-in freezer shelves. Remove and store on sheet tray or another surface that can be cleaned properly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Cloths observed stored under cutting boards.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Bookbag, purse, coat, etc. observed stored with and on top of packaged dry goods and single service items at back area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soiled utensil stored in handsink. CDI by removal of utensil.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean with visible debris build up. CDI by removal to be recleaned.

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 chicken stored in walk in cooler with improper date. CDI by dating correctly. 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 sauce dated 9/30. CDI by voluntary discard.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottle with no label.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with chips in the paint. Observed damaged shelving in walk in freezer.

Observed eggs stored over cheese and sauce in walkin. CDI - moved to bottom. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed chicharrones being cooked and left at room temperature, then cooked a second time the next day, at 70 degrees F. CDI - discarded. 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 After processing and cooking the chicharrones must be cooled as required.

Observed chicharrones in display case at 119 degrees. CDI - discarded. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed one knife stored in between cutting block and knife holder. 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 chip out of cutting board. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

4-502.11(A) Maintain utensils in good repair. Observed knife with a damaged handle. Insure that utensils are kept in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight food debris build up on the rear, non-food contact surfaces of the meat slicer. Insure that the slicer is thoroughly cleaned after each use. CDI by PIC cleaning item.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over several containers of cheese in the walk in cooler. Chicken was placed on the bottom shelf. Insure that raw chicken products are stored on the lower shelves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed three comp sink sanitizer below required ppm. CDI by PIC refilling. Insure test strips are utilized to insure proper concentration

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth container stored on the floor. Item moved off the floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cup stored in handsink. Cup was removed by PIC. Insure no items are stored in handsinks.

4-501.11 Maintain equipment in good repair. Observed damage to the gaskets of the fridge and freezer.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter in and around the dumpster area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on the rear side of the meat slicer blade. CDI by PIC cleaning the item. Insure that employees clean utensils and equipment thoroughly.

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 batch of salsas datemarked for 8/22/15 as date of preparation. PIC stated that they were incorrectly dated and were prepared with the large volume of salsas that were dated 8/15/15. Observed queso blanco/queso fresco and miscellaneous meat chubs not dated once the item was opened. CDI by PIC correcting the label/labelling items with the correct date.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on a prep surface near the fryers. CDI by PIC putting cloth into sanitizer bucket.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door stuck open, fixed by PIC. Insure that staff is closing the lids on the dumpsters when waste is deposited.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed miscellaneous employee belongings stored throughout the facility, insure that there is a desingated area for such items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on prep surfaces upon entry. CDI beverages were discarded.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Manager stated meat slicer is cleaned once a day. CDI by instruction. Meat slicer should be washed, rinsed and sanitized at least every 4 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork in large frier at 121F. Frier was not turned on. CDI pork was discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle not labeled. CDI bottle labeled.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed 2 types of salsa and lard packaged for retail sale. Facility must properly label packages or discontinue sale of items. Verification on 3/6/15.

3-304.13 Linens and Napkins, Use Limitations - C. Observed linen used in direct contact with tortillas. CDI linen removed.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves in small reach-in cooler behind cheese display.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed freezer floor in need of cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment in back prep room nonfunctional/no longer necessary to the operation. Remove unnecessary equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in tortilla making area on bottom shelf with food service items. Store to prevent contamiantion- PIC removed drink.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dishes being washed in single compartment preperation sink in back preperation room. Maintain all dish washing in 3-compartment sink in order to proerly wash, rinse, and sanitize. PIC discussed with employees.

General Comment- 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Do not use to stored under cutting boards. Observed wet cloths used to stabilize cutting boards.