ANGELAS DELI

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 fish stored under raw hamburger and raw beef stored under raw chicken in freezer. No visible contamination was observed. CDI - PIC instructed employee to place food in proper storage order. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one package of opened hot dogs in freezer lacking a date mark. Hot dogs from yesterday PIC added date. All other foods date marked. No points deducted. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces with no labels. Label all secondary containers. Labels added in front of squeeze bottles 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Grab and go near deli counter with packaged cheese and creama. Add labels with above information or move refrigerator to deli counter so labels will not be required.

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. Unable to clean due to missing/ bad repair linoleum tiles. Repair floor under cookline.

6-303.11 Provide required lighting intensity. Replace burned out bulb in hood. No points deducted.

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 fish stored under raw hamburger in freezer. No visible contamination was observed. CDI - PIC instructed employee to place food in proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tamales and pork ribs in single door upright refrigerator with no dates. PIC stated items were prepared Monday/Tuesday respectively. All other TCS items were dated. CDI - Employee dated items. - 1.5 - 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door. Sweep was missing or damaged. Repair to allow for tight fitting door.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Bread knife was observed in front prep unit with handle in contact with powdered cheese. CDI - Knife was placed across containers in prep unit so that handle was not in contact with any food.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed two black plastic to-go containers being used as scoop in dried cheese container. Provide utensil with handle that is made for repeated washing and handling. CDI - PIC discarded containers. - 0.5 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside trash dumpster with open slide door. CDI - EHS closed door of unit. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handwashing sink. CDI - napkins were provided until towels could be restocked. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked, clean pans with glue residue on outside surfaces transferring to food contact surfaces. CDI - PIC placed all items in dish area to be re w/r/s. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed time removed from temperature control not recorded as specified in the TPHC written procedure. CDI - time was recorded on paper at display case. -1.5 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths throughout kitchen stored on cutting boards. Store cloths used for wiping in sanitizer between uses. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in grill prep above 41F. Majority of TCS items were 41F or below and ambient temperature of unit was 35F. PIC stated items had been in and out throughout the morning. CDI - Unit remained closed and items out of temperature were 41F or below by end of inspection. Observed red beans and rice from previous day in microwave area prep unit at 47F. CDI - PIC voluntarily discarded item. - 3 - 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles at 3 compartment sink without labels. Per PIC, bottles contained bleach and glass cleaner. CDI - bottles were labeled.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces in prep reach in with no labels. Label all secondary containers. CDI - PIC affixed station labels to reach in door in English and Spanish. - 2 - REPEAT

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee use a cloth to dry wet pot after w/r/s. CDI- EHS educated employee on air drying equipment and utensils and PIC moved item to dish pit to be W/R/S.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed pot, in facility, too large to fit in three compartment sink for immersion. CDI - EHS educated PIC on need for immersion. PIC removed pot from facility. - 0.5 -

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 and loose floor tiles at mop sink and three compartment sink areas. Repair/replace flooring.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Opened one (1) open box of raw hamburgers stored over bag of peppers in freezer. 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 (1) bin of raw frozen chicken stored above raw packaged beef in reach in freezer. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of unwashed avocados stored above ready to eat foods in 2 door RIC. CDI - PIC reorganized storage as directed. EHS provided storage order charts in English and Spanish For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed parts of two (2) portions of food in display case (fries and fried chicken) at temperatures below 135F. CDI - PIC voluntarily disposed of out of temperature food. Per conversation with PIC, TPHC instructions listed in kitchen are not typically used. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) properly date marked and used portion of chorizo in prep unit 1 at 63F. PIC stated that chorizo had been removed from cooler while she had not been present (out for lunch.) PIC was unable to determine how long TCS food had been out of cold holding. CDI - PIC voluntarily disposed of chorizo. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed four (4) bags of cut queso fresco in sales area cooler at temperatures ranging from 43F to 44F. Per conversation with PIC, items were prepared and placed in cooler fewer than four hours prior. Ambient temperature was observed at 41F, and other TCS foods (bagged crema) were observed at 41F. CDI - PIC rotated queso bags to kitchen freezer to cool accordingly.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately seven (7) squeeze bottles of oils, water, and cooking butter next to grill with no labels. Label all secondary containers. CDI - EHS affixed station labels to grill line in English and Spanish. REPEAT. Note: No escalation in point deduction. EHS Observed squeeze bottles paired with commercial containers at grill line.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) portions of crumbled queso fresco in prep top 1 with single service sauce cups as dispensing utensils. CDI - PIC disposed of cups without verbal correction by EHS.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employees drinks stored with no lid amongst clean dishes on drying rack. CDI-PIC voluntarily discarded drinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tomato sauce, steak, and beans hot holding in steam well below 135F, see temperature chart. CDI-PIC put foods on the stove to reheat to 165F and 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 .

3-501.15 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 salsas in small plastic to-go cups cooling in flip top over stacked. Observed bean papusas cooling in flip top over stacked as well. Flip top portion of unit is not meant to cool foods and foods may not be stacked past the fill line on the inside of metal container. Observed pork cooling covered tightly with plastic wrap. CDI-PIC uncovered pork and moved salsas and papusas and place into stand up reach in freezer to rapidly cool. Foods properly cooled within 3 hours of being prepared. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils and water next to grill with no labels. Label all secondary containers. REPEAT

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed dish towel in direct contact with tortillas in small cooler. CDI-PIC removed towel and voluntarily discarded tortillas.

4-501.11 Maintain equipment in good repair. Observed steam well unable to be properly adjusted due to dial being broken, unit is able to get hot. Repair.

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 bottom of reach in freezer in need of cleaning. Clean. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup on floor boards/bottom of walls throughout kitchen. Clean.

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 rice and beans, salsa roja, and salsa verde cooling from ambient temperatures with less than 30 minutes left to cool to 41F. Rice and beans, and salsas would not have cooled to 41F within 4 hours without EHS intervention. CDI- PIC placed all foods into reach in freezer to rapidly cool. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese papusas and pork papusas in flip top over stacked and over 41F, see temperature chart. CDI- PIC voluntarily discarded top portion of papusas that were over 41F. EHS educated PIC on only stacking 2 papusas at a time and refill when necessary. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken, steak, and rice and beans cooling while tightly covered with plastic wrap. CDI- PIC removed plastic wrap from chicken, steak, and rice and beans and placed foods into the freezer uncovered to promote rapid cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and water without labels. Label bottles.

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 bottom of reach in freezers in need of cleaning. Clean frequently to avoid accumulation of food debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Opened box of raw hamburgers stored over bag of peppers in freezer. Peppers moved above hamburger. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pork/cheese pupusa mix above 41F in prep top. Was placed in prep top 1 hour ago. Mixture moved to freezer to reach 41F. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in employee bathroom. -CDI- PIC replenished soap supply. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pico de gallo, salsa picante and verde, sour cream, chorizo, pulled chicken, mozzarella cheese, and cheese and bean filling above 41F. Refer to temperature chart. Per PIC, these items had been in and out of cold holding units all morning to prepare orders. -CDI- PIC moved items to freezer to rapidly cool. **REPEAT** -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 .

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- Observed hot dogs, sausage, bologna, carnitas, house made tomatillo salsa and rice with no date. Per PIC, these items were prepared yesterday. -CDI- PIC properly date marked these items. -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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no TPHC written procedures available. -CDI- EHS assisted PIC with filling out written procedures for TPHC. **REPEAT** -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed butter and flour without labels. Per PIC, items were labeled but labels fell off due to grease. -CDI- PIC labeled items. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in water with 0ppm sanitizer concentration. -CDI- EHS educated PIC on storing wiping cloths in proper sanitizer concentration while stored in water and PIC stored in solution of 50 ppm chlorine. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed PIC use a cloth to dry wet dishes. -CDI- EHS educated PIC on air drying equipment and utensils and PIC moved item to dish pit to be W/R/S. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in clean pots. -CDI- EHS educated PIC on air drying equipment and utensils. -0-

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign posted in bathroom hand washing sink. -CDI- EHS provided a hand wash sign. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed chlorine sanitizer being used to sanitize dishes as 10ppm. -CDI- PIC corrected sanitizer concentration to between 100-200ppm. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items in flip top #1/RIC, stand alone RIC and flip top#2 above 41F. Refer to temperature chart. Observed ambient air of stand alone RIC at 49F and flip top #1/RIC at 48F. -CDI- PIC moved items to freezer to cool down as all items had been prepared today and will only store non TCS items until units are fixed. **3DAY VERIFICATION REQUIRED** -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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed establishment holding items on time with no written procedures available. -CDI- PIC provided written procedures for PIC to fill out. -0- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf- Observed PIC thawing raw beef on the counter. -CDI- PIC moved item to RIC. -0-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils, spices, dressings, sour cream, sugar and flour without labels. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around garbage area. -0-

4-501.11 Maintain equipment in good repair. Observed stand alone RIC and flip top/RIC # 1 not properly functioning. -0.5-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee manually ware washing with dish solution at 95F. -CDI- Food employee corrected water temperature to 112F. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P . Observed raw chicken stored directly above plantains. CDI. PIC removed For more information on food storage order please visit: http://meck.co/FoodSafety

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 bologna in RI unit without dates. CDI. PIC date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bottles without labels. CDI. PIC labeled. REPEAT 7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed sanitizer in a container with a different product label on it. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P. Observed rice, soup, beef reheated to 124 and placed on display. CDI. PIC reheated to 180F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, rice, at HH with temp below 135f. CDI.PIC removed and voluntarily discarded. Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bottles without labels. CDI. PIC labeled. 7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf. Observed sanitizer in a container with a different product label on it. CDI. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no thermometer in the facility during inspection. CDI. PIC provided one after inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of oil stored directly on the floor in the kitchen area. CDI. PIC removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones and drinks stored directly on prep unit. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, fries at HH with temp below 135f. CDI.PIC removed and voluntarily discarded. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken, beef, rice in prep unit and RI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed ham, hot dogs in prep unit without dates. CDI. PIC date marked.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed one of the cold holding Unit unable to hold temperature. CDI. PIC called for repair.

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 no CFPM in the facility at the time of 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 . Observed rice at HH with temp below 135f. CDI.PIC removed and voluntarily discarded. Repeat

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety. Observed pork, chicken, potatoes, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing in the prep sink without running water. CDI. PIC removed to the cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. 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 vents in disrepair. Needs to be fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phones and drinks stored directly on prep unit. CDI. PIC removed.

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 no certified food protection manager in the facility at the time of inspection. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed active dish washing in sanitizer at concentration of 10ppm. CDI. PIC changed the solution.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken, HH at temperatures below 135F. CDI. PIC reheated and indicated they were placed on HH about an hour ago. REPEAT Improvement from last time.

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 chicken, beans, rice in prep unit without dates. CDI. PIC date marked.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a sound system stored directly in front of the hand sink. CDI. PIC removed

3-302.11(A) Separate the different types of raw animal foods. -P. Observed chicken stored directly on top of beef in RI freezer. CDI. PIC removed 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed beef stored directly on top of bananas. CDI. PIC removed

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken, potatoes, beans, beef, soup, HH at temperatures below 135F. CDI. PIC reheated and indicated they were placed on HH about an hour ago.

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

3-501.13 Use approved thawing methods. Observed chicken thawing in the prep unit without running water. CDI. PIC ran water on it.

4-501.11 Maintain equipment in good repair. Observed one of the freezers in disrepair. Stand up cooler is has a loose front gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on equipment at the cooking lines. Needs to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink in the bathroom. CDI-PIC provided handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee sanitizing dishes with 10PPM. CDI-EHS showed how to make correct sanitizer, it was 50PPM by the end inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed windex, faboloso with no label. CDI-PIC labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice at 47F in the prep unit. Rice was open, PIC said it was cooling, she had moved rice from the freezer about 45mins ago. She is cooling in the freezer now. CDI-PIC moved rice to the stand up.

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

4-501.11 Maintain equipment in good repair. Observed prep unit with a dent in it, lid is loose. Second prep unit has air cover that is dented. Stand up cooler is has a loose front gasket.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet handle broken, it's the only toilet but it does work when you pull it from the inside the tank. PIC said they have already said maintenance.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ice stored for drinks in the stand up freezer, underneath raw frozen hamburger. CDI-PIC moved ice above raw and stored below RTE.

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 beans, cooked last night PIC said, at 74F in the prep cooler. PIC said they normally cool with ice baths and put in the stand up. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken taquitos made last night in the reach in, wrapped in saran wrap at 43F. CDI-PIC voluntarily discarded all taquitos that were out of temp. EHS explained they need to be left open while being cooled.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P PIC said they date food once in the stand up (from day it's made) then when they move it to used, in the reach in and prep units they date it for when it expires. EHS saw 3 different containers in the prep unit with old dates. CDI-PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed taquitos wrapped with saran wrap in the prep unit, made yesterday at 43F. Observed beans from yesterday at 74F in the prep unit. Observed chicken made this morning in the prep unit, cooling at 43F. Observed tamale mix, and beans cooling in the stand up and the prep unit in large portions, both wrapped. CDI-PIC voluntarily discarded all food from yesterday, things made this morning and within the cooling parameters were put in smaller portions and put in the stand up freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no hair restraint.

4-501.11 Maintain equipment in good repair. Observed prep unit table tops with large dents in them. Prep unit 2 top doesn't stay open well. Prep unit one metal fan cover is missing a piece.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease building up behind the oven. Otherwise a very clean kitchen.

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

2-103.11 (M) Person in Charge-Duties - PF PIC did not know about the employee health policy. PIC stated they did not have one and could not verbalize illnesses signs and symptoms. CDI- Showed PIC the employee health policy they posted in the corner of the kitched near the hot box. Explained the health policy to the PIC and gave them another poster to place in a more visible location.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed tomatoe and lettuce in the prep top cooling at a rate of 0. Items placed in the freezer and cooled to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 bins of rice, 3 containers of chicken, two containers of beef and two containers of bean holding above 41F in the reach in units. Items were made yesterday. CDI- All items discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of degreaser and sanitizer without a label. CDI- Items labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers of beef, chicken and rice over stacked in their containers. Spoke to PIC about portioning out less food product so that items can cool more efficiently. Container of chicken overstacked chicken was split in two. All other items had to be discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 large bins of flour, oil and other liquids for cooking witthout labels. CDI- PIC placed labels on items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee manually washing dishes at 3 comp sink with wash solution at 93F. CDI - Wash solution was drained and refreshed with more hot water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, beef, beans, and tomato sauce hot holding below 135F; see temp chart. CDI - Beans were discarded. Chicken, beef, and tomato sauce reheated on stove top to 165F. Chicken recorded at 190F after reheat. Beef recorded at 186F after reheat.

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 fried pork skins, bologna, and spaghetti without date mark in prep unit. Large batch items had original date mark in reach in cooler. CDI - Employee placed date mark on items in prep unit.

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 yellow rice and beans in prep unit cooling with plastic covering tightly. CDI - PIC made correction herself and immediately placed in freezer. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed several spatulas, tongs, and misc. utensils with melted handles. Replace as necessary.

5-205.15 Maintain a plumbing system in good repair. Observed dispenser attached to 3 comp sink faucet with water leak. Replace/repair as necessary.

REPEAT VIOLATION 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

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 shredded chicken cooling in the prep top. Chicken was 72F at 10:30 AM. PIC stated they placed it in there to start cooling at 7 AM. CDI - explained that the food did not meet the time/temperature cooling requirements and explained proper methods. Item was 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 - Observed refried beans cooling in a deep pan with a lid and shredded chicken cooling while covered with saran wrap in the prep top. CDI - refried beans were separated into shallow metal pans, ice was added to rapidly cool and the containers were placed in the freezer; see temperature chart. The shredded chicken was discarded due to a violation of the time/temperature requirements (refer to #18).

General comment 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 a knife stored in 77F water.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -PIC is not a certified food protection manager.

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on the drying rack with clean containers. CDI - drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a chair and fan blocking the hand sink. Observed a soap bottle stored in the hand sink. CDI - items were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon stored with sausage and bologna. CDI - bacon was removed.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potato wedges and eggs holding below 135F in the hot box at the front. CDI - the eggs were voluntarily discarded and the potatoes wedges were reheated; see temperature chart. Explained to the PIC that this violation has been noted several times on inspections and a risk control plan may need to be implemented to correct this violation and keep it from happening in the future. PIC stated she would like to use TPHC for the hot items in the front hot hold unit; procedure sheet was emailed with the inspection.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several items holding above 41F. Items were uncovered and placed in the freezer to rapidly cool. Explained the new temperature requirement.

General comment 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 foods holding 42F-45F date marked for 4 days. Explained the temperature change and date marking requirements.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a container of salt unlabeled. CDI - container was labeled.

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

General comment 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed an employee washing dishes in 93F water. CDI - old water was drained and new water was provided at 123F.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored with containers on the drying rack. CDI - drink was removed.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken holding at 123F. CDI - chicken was reheated to 170F.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -Observed a soap bottle stored in the hand sink. CDI - bottle was removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw tilapia stored above slaw and salsa in a prep unit. CDI - items were rearranged correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken and potato wedges holding below 135F in the hot case. CDI - items were reheated to at least 165F; see temperature chart.

General comment 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 beef and salsa cooling on the counter while covered. CDI - explained to cool in an ice bath, cooler or freezer and to leave the item uncovered to facilitate cooling. CDI - both items were placed in the freezer to rapidly cool.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

7-201.11 Store toxic materials to avoid contamination. -P observed bleach and degreaser stored on drainboard of in-use 3 comp sink. CDI - moved to chemical storage location.

3-501.13 Use approved thawing methods. observed chicken thawing on top of prep sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on cutting board. observed sanitizer bucket solution testing 0ppm.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed 1 uncovered employee beverage. CDI discarded by PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizing solution in 3 comp sink testing 0ppm chlorine. CDI by adding chlorine and retest at 100ppm.

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

6-202.15 Outer Openings, Protected - observed back door open upon arrival.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build-up on door tracks of hot hold display unit. use only food grade mineral oil. observed food debris build-up inside upright freezer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried chicken in display warmer < 135F. CDI by voluntary discard by PIC. Gave PIC TPHC document to keep fried foods on time hold.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed beans, chicken cooling in upright cooler tightly covered with plastic wrap. CDI by venting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food deris on inside and outside of cooling units, around grill, and warming units.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed floors to be dirty under and around equipment.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed utensils being soaked in 0ppm chlorine in 3 compartment sink. CDI by refill and test at 100ppm, all utensils re-washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried chicken and fried yuca in hot hold unit < 135F. CDI by voluntary discard by PIC. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed sliced lettuce and sliced tomato in flip top prep cooler > 45F. CDI by voluntary discard by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. Sign up for a class ASAP.

General comment 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a bag of mozzarella sitting directly on top of pepperoni. CDI - bag was removed. Do not store anything on top of food.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried chicken, chicken wings and potato wedges below 135F in the display hot hold case. CDI - the wings were discarded and the fried chicken and potatoes were re-fried above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce and refried beans above 45F in the prep unit. CDI - both items were voluntarily discarded and the lettuce was taken to be cooled down.

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 salsa dated 7/21 at 42F and pork dated 7/21 at 43F. Today is the 5th day on these items and they should have been discarded yesterday. CDI - PIC voluntarily discarded the items. Anything 42F-45F gets 4 days only; anything 41F or below gets 7 days only.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the prep unit by the back door. Replace gasket.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC could not provide proof of food certification. Facility has 180 days from date of permit to meet requirement before points are deducted..

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chicharrones for papusas stored in plastic from non food approved plastic bags. CDI- Items disposed of.

¿ 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed pan of rice left at room temp for 5 hrs at 72 degrees, did not meet 135 to 70 degrees in 2 hrs of cooling. Observed large pot of beans cooling for 7 hrs on turned off burner at room temp at 73 degrees, did not meet 135-45 in 6 hrs of cooling. CDI- Improperly cooled foods disposed of. Reviewed proper cooling procedure with PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked yucca and tamales in display warmer at 118-123. CDI- Yucca disposed of, tamles reheated to 165 for proper hot holding.

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 marking system in place, observed many TCS foods made 2-4 days ago that were not date marked. CDI- All items properly date marked.

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 cooling occurring without cooling methods for large covered pot of beans and pan of rice both improperly cooled. CDI- Reviewed proper cooling methods with PIC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate chlorine test strips.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Present PIC could not provide proof of food certification. Facility has 180 days from date of permit to meet requirement before points are deducted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink stored in kitchen. CDI- Drink removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed produce stored in same container with un-washed produce. CDI- Produce re-washed and stored separate. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed produce stored directly on rack of fridge. CDI- Produce re-washed and stored in a container. Observed tortilla press lined with plastic from non food approved plastic bags. CDI- PIC will use approved food grade plastic.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed main prep cooler not operating properly, all TCS foods inside were 48-57. All TCS foods placed in cooler 4 hrs earlier were moved to working refrigerator. All TCS items in unit longer than 4 hrs were voluntarily disposed of by PIC including: cheese, papusas with cheese, and various salsas. Will follow up within 10 days to ensure cooler is serviced and works properly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled dry goods, sugar, salt. Label all containers of dry goods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tight stacked while still wet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-101.17 Wood, Use Limitation - C Observed raw wood tortilla press in use. CDI- PIC will replace with metal washable tortilla press.