LA REINA DE LAS CARNITAS

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 1 food employee observed touching face and then preparing food. Another employee observed using cell phone and continued handling clean utensils and preparing food. Food employees must wash hands after touching face, handling cell phone, or touching anything that contaminates hands. CDI - PIC educated on hand washing and he went and bought small soap dispensers from the store during inspection and placed them at hand sinks and employees washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand washing sinks had soap. The soap dispensers had hand sanitizer cartridges in them. CDI - PIC bought small soap dispensers from grocery store during inspection and placed them and hand washing sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked chicharrones in large container measured 68F and was by cooking equipment. Employee stated they were cooked yesterday and placed in walk-in cooler. He said they took them out to cook at 8AM and hadn't yet cooked them yet at 9:30AM. TCS foods must be held at 41F or less when in cold holding. Do not leave TCS foods out of temperature control for extended amount of time. CDI - Employee reheated the chicharrones upon instruction so they wouldn't be at an uncontrolled temperature for any longer. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee preparing tortillas had bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket on upright 2-door cooler. Some shelves in walk-in cooler are beginning to rust. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container observed in hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed container. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw pork stored on shelf above salsa in wall-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in establishment. Keep back door closed to prevent flies from entering.

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. 0 pts.

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. 2 large containers of chicharrones measured 45-48F. PIC stated they began cooling last night. CDI - PIC educated on cooling and the chicharrones were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicharrones in hot holding case measured 100-160F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded chicharrones below 135F. 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 Chicharrones were cooled overnight in deep tubs. Use shallow pans or containers and thinner portions when cooling TCS foods after cooking. CDI - PIC educated about cooling methods and the chicharrones were discarded. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 container of raw meat observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of pans and containers on clean dish shelf were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored over cheese in walk in in two placed. CDI PIC had storage order switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave inside with debris and residue. Clean more frequently.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility.

4-501.11 Maintain equipment in good repair. Observed leak inside walk in cooler. Leak is not contaminating any food during inspection. Repair.

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. Floor tile damage in some areas in kitchen and wall damage in dry storage area. Repair physical facilities where needed. REPEAT reduction to 1/2 points because damaged wall was repaired. Still needs paint on another part of dry storage wall, on metal post, and fixing tile near fryers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 3 pans and component to meat grinder had visible debris on them and were stored as clean. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - PIC moved items to 3-compartment sink to be re-washed. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf // 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 Some small containers of salsa arbol were labeled with 5-17 and 5-18 prep dates. Also, queso fresco from yesterday was missing prep dates labels. TCS ready-to-eat-foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC discarded salsas more than 7 days old and placed prep dates on containers of queso fresco. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of raw pork meat stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Some food employees wearing bracelets and watches on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves in walk-in cooler.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Cardboard dumpster was overfilled with some cardboard beside dumpster. Ensure waste is picked up at a frequency necessary to prevent waste from being put on ground. PIC states company is coming today to empty recycle dumpster. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tile damage in some areas in kitchen and wall damage in dry storage area. Repair physical facilities where needed. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink at beginning of inspection. CDI: Paper towels were placed at sink.

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 chorizo cooling at a rate of 0F/min inside walk in cooler covered in Saran Wrap. Observed chorizo cooling at a rate of 0.05F/min inside display case. CDI: Saran Wrap was removed and chorizo was placed in walk in cooler. 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 .

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 cracked floor tiles near saw and 3 comp sink. Observed damaged wall in dry storage room. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone inside a pot.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sponge being stored in hand sink basin. CDI: Item was removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink by cook line without soap. CDI: PIC replaced soap.

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

REPEAT 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 portions of pico, salsa verde and arbol sauce all in glass in reach in cooler without dates. CDI: PIC dated 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer not operable during inspection. VERIFICATION REQUIRED.

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 cracked floor tiles throughout establishment especially near saw and 3 compartment sink. Observed wall damage in dry storage area. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder with food debris while being stored as clean. CDI: Item was placed to be rewashed. 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 small portions of salsa verde, salsa roja and pico in glass door reach in without a date. CDI: PIC dated 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility.

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

4-501.11 Maintain equipment in good repair. Observed leak inside walk in cooler. Leak is not contaminating any food during inspection. Repair.

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 numerous cracked floor tiles throughout facility. Observed damaged walls near dry storage area.

REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cellphone being stored inside a pot sitting on large saw. CDI: Phone was relocated and pot was placed to be washed.

2-301.15 Only wash hands in handwashing sink. - Pf. Observed food employee washing hands inside of can wash before going back to food prep. Food handlers shall only wash their hands in dedicated handwashing sinks. CDI - Employee educated and redirected to nearby hand washing sink. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. No paper towels available at employee rest room. CDI - Paper towels replenished. 6-301.14 Post a handwash sign at each handsink. Observed a faded hand washing guidance poster at hand washing sink next to prep sink. CDI - Hand washing guidance provided to facility during inspection. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pork stored over adobo sauce in walk in cooler. No physical evidence of contamination. CDI - Foods relocated for proper storage. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple small containers of TCS applicable foods such as salsa roja and salsa verde cold holding between 49-51 F degrees since previous day. Ambient Temperature of unit recorded at 52 F and rising. Unit determined to be malfunctioning. CDI - All products voluntarily discarded and staff instructed to discontinue cold holding at unit until repairs are made. VR IS REQUIRED. -3- 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee recently wash blender and place the utensil upwards with water sitting inside of the blender. CDI - Blender flipped over to allow proper air drying. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall and floor tiles in facility. Also observed water leaking from ceiling missing its tile behind front counter/entrance of tortilleria room. Repair and install ceiling tile. -0-

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored inside meat grinder feed tray. CDI - PIC removed cellular device and feed tray relocated to 3-compartment sink to be washed, rinsed and sanitized. 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 personal food stored on top of resale items at dry goods shelving unit. CDI - Personal food removed by PIC. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed a plastic container stored inside of the hand washing sink at the tortilleria area. CDI - Plastic container removed and employees instructed not to put items inside hand washing sink. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed raw beef with temperatures of 45 F at display case. PIC stated that the raw beef was prepared and placed into the unit moments prior to EHS arrival. All other products observed to be < 41 F. CDI - PIC relocated raw beef to walk-in cooler to cool down.***No escalation in points due to significant improvement since previous inspection. -1.5- 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. Observed ham with out date marking inside of the walk-in cooler. CDI - PIC voluntarily discarded ham. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination. - P. Observed spray bottles of anti fog and glass cleaner chemicals stored over prep sink in kitchen and containers of hand sanitizer stored over single service items and drinks on top shelving unit in hall way. No physical evidence of contamination observed. CDI - All chemicals relocated to designated area. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in the kitchen. -0-

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 aluminum lids faced upwards on shelving unit below display case. CDI - Lids inverted to prevent contamination. -0.5-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter around grease trap receptacle back of facility. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, purse and a set of keys stored with and over foods for consumer at shelving unit right of walk-in cooler. -0-

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 two large bins of chicharrones and 20 quart plastic container of cooked adobo sauce cooling overnight with temperatures above 41F and plastic bin full of portioned salsa verde with temperatures above 41F. . 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 plastic cups of Pico de gallo prepped yesterday and cooling over night with temperatures above 41F. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tilt skillet holding large bath of carnitas with temperatures around 100F. PIC stated that the carnitas are kept here over night and kept warm. CDI: PIC voluntarily discarded carnitas and EHS provided education on holding temperatures for hot food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 large blocks of cheese in WIC that were delivered yesterday morning with temperatures above 41F. Observed deep plastic bins of raw beef tongue, raw pork belly and pork skin, and raw beef with temperatures between 42F-45F. CDI: PIC voluntarily discarded cheeses and raw meats were uncovered and spread out to cool quickly. 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 Observed large plastic covered bins of chicharrones in WIC cooling over night. Products did not reach 41F. Observed deep plastic containers of cooked adobo sauce tightly covered and unable to cool effectively from the day prior. PIC discarded items. Verification visit required within 10 days to follow-up on more effective cooling methods discussed today with facility. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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 missing wall tiles near cooking equipment making wall not smooth and easily cleanable. Observed broken floor tiles near 3-compartment sink.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pulled pork that was cooked the day prior being reheated. PIC stated that the reheating process started at roughly 8:00 am. Pork had a temperature lower than 165F after two and a half hours of reheat. CDI: PIC voluntarily discarded

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple pans wet stacked above 3 comp sink. REPEAT Improvements made since last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee salsa and food stored over food for consumer in tall reach in refrigerator. Observed employee items and food stored above salsa for consumers in salsa RI cooler. REPEAT

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 salsa and salsa verde with incorrect date of preparation per operator of 9/8/22, 9/30/22. CDI, salsas voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths used to stabilize cutting boards.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee salsa and food stored over food for consumer in tall reach in refrigerator.

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 on site not certified and not able to answer questions. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not certified. CDI by instruction. Repeat.

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 posted written employee health policy did not include nontyhpoidal salmonella as reportable illness. CDI updated employee health policy emailed to facility.

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 diahrrea cleanup. Sample procedures emailed to establishment. Vr required. 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 open employee drink stored on prep surface.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf 3-201.11(A) Use food from approved sources only.-P - Observed a container of Teflon in a container not labeled in English and per communication from manager used to spray and lubricate tortilla maker and in contact with tortilla. Vr needed to follow up on approved sources and ensure food grade.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef stored over RTE cream in walk in cooler. CDI, foods relocated for proper storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed several house made salsa containing cooked onion and cut tomatoe according to PIC not date marked prepared on Friday and Sunday. Vr needed to ensure long term compliance for date marking. Risk Control Plan may be necessary of out of compliance.

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

2-101.11(A) PIC shall be present during all hours of operation. -Pf - Observed no designated PIC on site upon arrival. CDI by instruction.

2-102.12 (A) Certified Food Protection Manager - 2-102.12 PIC shall be a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - Observed no certified PIC on site upon arrival. CDI by instruction.

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 on site for vomiting or diarrheal events. CDI by instruction. Handout provided. Ensure written procedures provided.

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 Mexican style cheese and ham not date marked in cold hold case. CDI, operator stated recently open and corrected during inspection. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles of chemicals stored over prep sink in kitchen. CDI, chemicals relocated.

3-501.13 Use approved thawing methods. Pf - Observed pork thawing in prep sink in standing water and at room temperature. CDI, pork relocated to walk in cooler to thaw under refrigeration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open and drain plug missing. 5-501.114 Using Drain Plugs

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Several packages of whole raw beef and pork observed over ready to eat salsa, queso, and produce in walk-in cooler. EHS will return no later than 4/8 to verify storage order in cooler has been corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicharron observed holding in large batches at room temperature in kitchen above 41F. CDI. Moved to walk-in cooler to rapidly cool. PIC was encouraged to limiting batches of uncooked meat that will be cooked outside of refrigeration to ensure proper cold holding in the future.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut queso fresco, salsa, and cooked meats observed without date marking throughout kitchen. EHS will verify no later than 4/8 that date marking has been corrected.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicharron cooling under prep tables in large containers at room temperature. CDI. Moved to WIC and separated for rapid cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed rinsing out wiping cloths and handsink. CDI. Education provided about usage of handsinks.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go trays stored on prep tab le with food contact surface facing upward. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed greasy buildup inside sanitizing solution in 3-comp setup whiile manually warewashing. Rinsing solution was more soiled than washing solution. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed greasy buildup on floor just inside walk in cooler. -.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned spoons stored between sides of drying rack that is soiled. -.5-

4-501.11 Maintain equipment in good repair. Observed hood system trip out electric service in masa room while both hoods in service. -1-

4-603.16 Rinsing Procedures - C When manually washing dishes, a rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution. Observed no detergent in washing solution while manually warewashing today. -.5-

3-201.11 Use food from approved sources only. -P Observed packaged salsa and pico de gallo sold in the facility that is received from another business that is not verifiable with invoice or labeling on packaging. VR no later than 03/01/2019 to verify source of salsa and pico de gallo. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat over RTE salsa roja in walk in cooler. CDI - PIC moved container and cleaned lid of salsa roja. -1.5-

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 salsa verde, pico de gallo and other RTE foods in reach in behind register and reach in neat meat saw without date marking. CDI - PIC back dated products during inspection. -3- REPEAT

3-501.13 Use approved thawing methods. Observed ribs thawing in standing water at beginning of inspection -0-

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 masa tortillas packaged in house off assembly line labeled without location and contact information. VR no later than 03/01/2019 to verify labeling has been corrected. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in pans used to cook sugar stored as clean. CDI - PIC soaked an re-cleaned these. Observed disposable cups with cilantro debris in them on shelf. CDI - PIC voluntarily discarded. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding door removed for cleaning at beginning of inspection. Chicharrones inside were 112F that were cooked at 9AM. CDI - PIC placed these temporarily on time and will discard remaining items at 1PM. -0-

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 house made salsa and other TCS foods in walk in cooler and reach in without date marking. -1.5-

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 bowl used to scoop salsa submerged in salsa in walk in cooler. -0-

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed garden hose in use for mixing masa. PIC educated and will purchase a food grade hose. -0- 4-501.11 Maintain equipment in good repair. Observed rusting shelving along hallway and in dry storage.

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 wall damage near masa flour storage and floor tiles damaged near 3-comp sink with drains underneath tile. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef and raw pork above cooked pork, raw pork over diced onions and tomatoes, and raw pork over cheese in walk in cooler. CDI - Cooler rearranged with all ready to eat items on one rack together. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Large quantity of raw pork bellies on prep table at room temp and no one working with them during the inspection holding at 52F. CDI - Pork bellies relocated to walk in cooler to cool until needed for prep and cooking. Improvement from last inspection. Facility limits amount of cooked pork brought out of cooler for reheating. Recommended following the same principal for raw pork as the cooked pork being reheated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on non food contact surfaces of slicer. CDI - Cleaned during the inspection. Improvement from last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on meat saw. CDI - Relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Wiping cloth stored in handsink in kitchen; observed employee rinsing wiping cloth in handsink in bakery area; no soap coming out of dispenser in bakery area. CDI - Wiping cloth relocated; soap restocked at handsink; instructed employee not to rinse wiping cloth in handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Washed and peeled onions stored under raw beef in walk in cooler. CDI - Cooler rearranged with onions stored by other ready to eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Five large containers of pork cooked yesterday, left out at room temperature while waiting to be reheated and placed under the heat lamp; cooked pork at 52F and rising. CDI - All containers placed back into walk in cooler for rapid cool down. Instructed staff and PIC to only bring out one tub at a time, reheat that amount of pork, and leave the other tubs in the walk in cooler until another is needed.

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 Staff started placing lids on cooked pork while cooling in the walk in cooler. CDI - EHS instructed staff to leave lids off until the cooling process is completed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored out of sanitizing solution. CDI - Cloth placed in bucket of sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from non-food contact surfaces of deli slicer and crumbs from door gaskets of low two door cooler by back door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Two employee drinks stored on shelf above prep sink. CDI - Drinks relocated to low shelf.

6-301.14 Post a handwash sign at each handsink. No handwash sign at kitchen hand sink. CDI - Adhesive sign handouts left with PIC to post.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken over raw beef in reach in freezer; raw beef over cheese and raw pork over crema salvadorena in walk in cooler. CDI - Both rearranged: raw chicken under raw beef in reach in freezer; raw beef and raw pork below ready to eat foods in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Large tub of chicharones stored under counter before being refried and holding above 45F. CDI - Tub relocated to walk in cooler to cool; dicussed bringing smaller portions of food out of the cooler so there is less temperature rise.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present during the inspection has food safety manager certification.

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 drips from walk in cooler shelves.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. One employee coffee stored on drain board of prep sink. CDi - Relocated to low shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket stored in handsink of tortilla making room. CDI by removing the bucket and instructing the staff that the sink is only meant for handwashing.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw pork stored over ready to eat vegetables. CDI by moving the raw proteins under the ready to eat food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight build up of debris on inside of meat grinder. CDI by removal for cleaning.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of soap solution hanging above prep sink. CDI by removal and proper storage. Observed bottles stored beside hand sink. CDI by Removal and proper storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and personal items stored throughout the facility such as over prep surfaces and on racks.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on work surface uncovered. CDI by discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw pork being sliced at meat saw and stored in container > 45F. Pork was being held off of temperture control for extended amount of time. CDI by moving to walk-in cooler, and discussed using smaller batches with PIC.

7-201.11 Store toxic materials to avoid contamination. -P observed sanitizer stored above clean side of 3 compartment sink. CDI moved below sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service trays stored on floor.

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 in deli case.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages stored on cutting boards, prep surfaces, and next to equipment. CDI by removing and storing below work surfaces and equipment. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicharones with meat stored in prep area. CDI by moving to cooler to completely cool down. Explained to PIC that the chicharones must be stored cold below 45F or hot above 135F.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of chemical cleaners. CDI by labeling.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open top beverage on food prep surface next to slicer. CDI by covering and moving to below table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef, raw pork in walk-in cooler > 45F. Ambient air temperature of cooler observed to be 48F. CDI by moving all TCS food items to merchandise cooler (40F). PIC has called for repair service for walk-in cooler. Meats were in cooler < 2 hours per PIC. VR visit required within 10 days. observed meat products at 45F prior to departure.

07-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle with chemical cleaner stored above open containers of food at prep sink. CDI by storing in chemical storage area.

4-501.11 Maintain equipment in good repair. Observed ambient air temperature of walk-in cooler to be 48F. REHS will return within 10 days to verify compliance.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knives stored in and behind handwash sink. CDI by removing knives and wash, rinse, and sanitized.

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

7-102.11 Common Name-Working Containers - PF: Observed 3 spray bottles of chemicals not labeled. Sanitizer and soap/water mix also unlabeled. CDI-all relabeled. 7-201.11 Separation-Storage - P:Discontinue storing fantastico(chemical) above prep sink.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak from vent in walk in cooler. Not compressor.

2-301.14 2-301.14 Wash hands after activities that contaminate them. Observed employee change and take garbage out and then begin other tasks in kitchen without washing hands. CDI by instruction; employee washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Observed employee use bare hands to turn off water at hand sink. CDI by instruction; employee rewashed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed raw beef stored over bucket of salsa in walk in cooler. CDI by rearranging items. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. Observed tortillas being wrapped in white linen. CDI by instruction; removed from linen.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed many open packages of cheese, deli meats, salsa verde, red salsa, pico etc. without dates. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. Observed bottle of cleaner unlabeled. 7-205.11 Only approved, safe lubricants shall be used on food contact surfaces. Observed container of WD-40 that is being used to lubricate meat and cheese slicer. CDI, PIC agreed to no longer use on slicer. Observed spray bottle labeled as teflon being used to lubricate tortilla machine. More information needed to determine if it safe to be used on food contact surace. Facility did not have bulk container or box left. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a watch. CDI; employee removed watch.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. Observed mixer in place with square corners, screws etc. rendering not easily cleanable. Verification required. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mixer not ANSI/NSF equivalent.