TORTILLERIA ELIZABETH

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Empty plastic pitcher stored in basin of Kitchen Handsink. *CDI - PIC removed pitcher from handsink.

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 - Cut Raw Steak stored above Raw Fish in WIC. *CDI - PIC had employee switch items location to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 written TPHC procedures available onsite for service line held on TPHC. *CDI - EHS provided copy of written TPHC procedures and PIC filled out document to hold onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Both dumpsters with lids missing. Replace to help prevent the harboring of pests.

*REPEAT* 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Metal Container of rice and Metal Container of Shredded Beef over stacked, densely packed with suran wrap covering above 41F, see temp chart for details. *CDI - PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Metal Container of rice and Metal Container of Shredded Beef over stacked, densely packed with suran wrap covering above 41F, see temp chart for details. *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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Multiple Beef Chucks thawing in large plastic container of stagnant water. *CDI - PIC emptied the water and stored container into the WIC.

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Slight wet stacking of metal containers.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket torn on Left Door of Standing 3 Glassdoor RIC.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - PIC stated employees were trained on health policy by PIC reading poster to staff upon hiring. EHS observed no signed document or proof of training for staff during inspection. *CDI - EHS provided printed copy of employee health policy agreement in English and Spanish. PIC had all staff read and sign document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Fish stored above cooked Shredded chicken in WIC. *CDI - PIC placed raw fish on lower shelf correcting storage order and removing the possibility of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Pork ribs cooked yesterday in WIC without date marking. PIC stated item was HH in display case yesterday, sat in case over night and wasn’t supposed to be saved but discarded in the morning as they don’t believe unit properly maintained temperature. PIC stated this is standard procedure everyday and that an employee must’ve saved it by accident. *CDI - PIC voluntarily discarded item. EHS documented item under cooling violation assuming item missed the first 2 hour cooling window due to remaining in HH Case overnight. 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

3-501.15 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 - Pork ribs cooked yesterday in WIC without date marking. PIC stated item was HH in display case yesterday, sat in case over night and wasn’t supposed to be saved but discarded in the morning as they don’t believe unit properly maintained temperature. PIC stated this is standard procedure everyday and that an employee must’ve saved it by accident. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Multiple metal containers wet stacked and stored clean on clean dish rack.

4-501.11 Maintain equipment in good repair. *Observed - Left door on Glassdoor RIC gasket tearing in need of replacement.

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 - Tiles in front of stove top unit missing exposing concrete below. Repair.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee drinks commingled with frozen raw beef in standing RIF. *CDI - PIC separated items to remove possible contamination.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee handle soiled items remove gloves and change gloves but not wash hands before putting on clean gloves for food preparation. CDI, employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink used to fill pitchers with water./

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee wash and rinse prep sink but not sanitize after use. CDI, employee sanitized sink per discussion with chlorine sanitizer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 pieces of chicken in case hot held below 135 degrees F. CDI, chicken voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed salsa verde recently prepared in covered containers placed inside standing reach in refrigerator and cooling at 54 degrees F. 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 .

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

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean pot stored below handwashing sink at prep area exposed to splash and splatter.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing under hood light. 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood system in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC upon arrival. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 RTE food stored on box of raw chicken in walk in cooler. Observed raw chicken container and container of raw chicken stored over raw beef in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 some items held on Time as a Public health control per operator and items recorded with start time with marker on display cases but no TPHC procedures provided. CDI, procedures emailed to PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork on shelf thawing per operator. CDI, pork relocated to walk in cooler to thaw under refrigeration.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed soiled equipment stored over clean equipment on rack.

4-502.11(A) Maintain utensils in good repair. Observed 3 hood lights out under hood ventilation system

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 general cleaning needed in hard to reach areas of kitchen and between cooking equipment.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing from hood ventilation light. 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood ventilation in need of cleaning and grease accumulating.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified PIC not present upon arrival. Certified PIC arrived during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing instead of using barrier to prevent decontamination. CDI by instruction and additional handwashing signs in Spanish provided to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw meat and shell eggs stored over produce and raw chicken stored over tortilla in walk in cooler. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 1 pan of rice with incorrect date mark and prep date of 9/2 according to staff. CDI, pan of rice voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC stated there were no written procedures for vomit and diarrhea clean up. CDI- EHS provided PIC with MCPHD written procedures. REPEAT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed handsink with food debris inside. CDI- handsink cleaned and EHS discussed using hand sinks for handwashing only with PIC.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed one pan and multiple utensils with food debris stored in clean dish storage area. CDI- all items moved to 3 comp sink to be rewashed, rinsed, and sanitized. REPEAT 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 .

3-304.12 (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. Observed scoop in uncooked rice bin with scoop touching rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in clean dish storage area.

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 equipment handles, shelving and cooking equipment in need of cleaning due to food and grease residue build up. Clean as often as needed to prevent and reduce the build up. 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 heavy food debris on floors and walls throughout facility. Increase cleaning frequency.

2-101.11 (A) PIC shall be present during all hours of operation. -PF - PIC was not present during the start of the inspection. CDI- PIC arrived 15 mins after inspection started.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC stated there was no written procedures for vomit and diarrheal clean up. CDI- EHS provided PIC with MCPHD updated written procedures for clean up and encouraged PIC to obtain all materials for clean up and educated all staff. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. -REPEAT Observed raw ground beef stored above and next two whole muscle pork and pork ribs. CDI- PIC corrected storage order. NOTE: Improvement from last inspection documentation is noted. However if violation is noted on next inspection point deduction will increase. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed several food contact surface of utensils and beg dicer stored clean according to PIC with food debris left on them. CDI- PIC moved items to 3 comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed barbacoa, beans, shrimp fried rice, pork ribs, beef ribs, and white rice all below 135F. CDI- PIC was able to place items on TPHC since they had been fully cooked and heated less than an hour prior to inspection according to PIC and PIC will be moving to TPHC for all items below 135F. 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 two containers of cooked chicken tacos and two containers of cooked pork ribs in the reach in freezer without a date. CDI- PIC was able to date items since they had been said to be cooked and cooled two days prior to inspection. 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.- PIC had several items on TPHC for hot hold, a start time was provided and PIC stated they will be discarded or sold within the 4 hour window. A VR will occur within 10 days to ensure written procedures are provided. EHS emailed PIC the MCPHD TPHC form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 equipment handles, shelving and cooking equipment in need of cleaning due to food and grease residue build up. Clean as often as needed to prevent and reduce the build up.

5-402.11 A direct connection may not exist between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P- Observed drain line from water heater in prep sink. Observed drain line from ac unit in hand sink. A vr will occur within 3 days to ensure the connection is removed from prep sink and hand sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed employee use a hand sink twice to fill a pitcher. CDI - EHS reminded PIC that hand sinks are only for hand washing. PIC instructed employee to only use a hand sink for hand washing.

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 over buckets of salsa. REPEAT. CDI - employee rearranged food storage. No contamination was observed. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef. CDI - employee rearranged food storage. No contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P. PIC stated that after clean utensils are put out in the morning, around 9 am, they are cleaned again at closing, 8 pm. CDI - EHS reminded PIC that utensils must be cleaned throughout the day at least every 4 hours. Utensils in use at the time of the inspection did not exceed 4 hours. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tub of cut cabbage prepared yesterday in RIC at 47 F. CDI - PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 chicken and short ribs in display case below 135 F. CDI - food was reheated to 165 F. Food was cooked 2 hours prior. 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 cut cabbage cooling in large, covered tub in RIC. Cabbage was outside 4 hour cooling window. CDI - cabbage was voluntarily discarded and PIC will adjust methods such as uncovering food and using the WIC to rapidly cool 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on handles with out barrier. CDI - EHS educated and hands re-washed. -2-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw eggs stored over unwashed produce inside walk-in cooler. CDI - EHS educated and storage order corrected. -0- For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16 (B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45 F or below. - P. Observed queso freso registering at 46 F inside reach-in unit. Product used for prep prior to inspection. CDI - Queso fresco relocated to reach-in freezer to cool down towards < 41 F. -0- For more information, please visit: http://meck.co/FoodSafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed cooked chorizo and chicharron past 7 day requirement (first made 2/9/23). CDI - EHS educated and products voluntarily discarded. -1.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed boxes of raw chicken, raw beef tripe and tilapia thawing in ambient temperatures on utility carts. CDI - Items relocated to walk-in cooler. -0.5-

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no CFPM onsite during inspection.

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 during inspection.

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

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed no TPHC procedures for food for hot holding being held on time. CDI-EHS provided sheets

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed beef and chicken cooling in the WIC while covered. Observed cabbage cooling in reach in cooler while covered. CDI-foods were uncovered to allow for rapid cooling. Cabbage was moved to WIC.

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 shelving holding single service items in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon arrival, Observed with a knife sharpener stored inside and peeler. Removed during the inspection by REHS. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink without soap present. CDI- Soap was added during the inspection by REHS.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some foods inside of the display case not meet 135F threshold. Items include beef short ribs(115F), BBQ pork ribs(127), and adobada ribs. -CDI All the items were reheated using the range to 165F or greater during the inspection. Ensure that doors on the display case are being closed and foods aren’t over stacked to maintain heat. Food establishment emailed TPHC procedures for hot bar items.m

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorox in a secondary spay bottle with a label present. Ensure that toxic chemicals are able to be identified.-CDI Spray bottle was labeled during the inspection.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed metal pans left wet stacked on air drying shelves. Ensure that dishes are stacked in a manner that allows them to effectively air dry.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids both left open. Dumpster door and lids shall be kept closed to prevent a possible harborage or attraction of pests. CDI- Both dumpster lids and doors was closed during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some foods inside of the display case not meet 135F threshold. Items include beef short ribs(115F), macaroni salad(95F), and steak/peppers mix(118F). -CDI All the items were reheated using the range to 165F or greater during the inspection. Ensure that doors on the display case are being closed and foods aren’t over stacked to maintain heat. Macaroni salad is being mixed with mayonnaise after being cooked which is cooling the food down. Heat food after adding mayonnaise instead.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorox in a secondary spay bottle with a label present. Ensure that toxic chemicals are able to be identified.-CDI Spray bottle was labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, observed employees without hats, hairnets, or another form of protection of food from hair exposure. CDI- Employee put on hairnets during the inspection.

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 handles in food making direct contact with ribs, macaroni salad, and rice. CDI- Handles removed during the inspection.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed metal pans left wet stacked on air drying shelves. Ensure that dishes are stacked in a manner that allows them to effectively air dry.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids both left open. Dumpster door and lids shall be kept closed to prevent a possible harborage or attraction of pests. CDI- Both dumpster lids and doors was closed during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked with a cart. The same hand washing sink also had a knife sharpening tool stored inside. Both of the items were moved during the inspection allow access to the hand washing sink.

3-302.11(A) Separate the different types of raw animal foods. -P Foods shall be stored in walk in cooler according to their final cook temperature. Observed ground beef stored above whole muscle meet. Observed ground beef in a different part of the unit stored above vegetables. Both were moved to the correct storing order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot held foods stored on the line below temperature threshold of 135F. Items were rehesated during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored inside of dry storage room. Ensure that tomato sauce stored directly on the ground. Moved to shelving during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees prepping food and making tortillas without hats/hairnets present,

3-304.12 In-Use Utensils, Between-Use Storage - C Observed utensil's handles in multiple items making direct contact with food. Handles were removed during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed some dishes left wet stacked during the inspection.

5-501.113 Covering Receptacles - C Dumpster doors shall be kept closed in order to prevent a possible attraction or harborage of pests. Observed dumpster door left open.

6-303.11 Intensity-Lighting - C Lighting intensity in food preparation area shall be 50 ffoot candle. Observed 3 blown bulbs underneath the fryer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBSERVED raw cow tongue being stored over cooked rice in the walk in cooler. OBSERVED raw pork being stored over ready to eat salsa CDI. PIC rearranged order of items. REPEAT.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P OBSERVED salsa that was cooked yesterday that was put in the walk in cooler that did not meet 41F. PIC stated facility has difficulties cooling salsa. CDI. EHS went over ways to properly cool. Items were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P OBSERVED pork belly hot holding in equipment not reaching 135. CDI. PIC reheated pork belly to 165F to hold

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED salsa in walk in cooler temping at 43F and raw meats temping at 44F in the walk in cooler as well. CDI. PIC discarded salsa that was made last night. PIC stated raw meats were prepared last night. PIC vented lids on containers. EHS suggested to move raw meats into smaller items and move to reach in freezer to reduce rapidly. Second temps went down to 42.

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 dates on cooked pork belly (2 containers) and gallon of milk. All items were in the walk in cooler. CDI. PIC placed date on all items.

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 two large pots of salsa temping above 41F in the walk in cooler. Salsas were prepared on 4/20 OBSERVED raw pork prepared today being cooled down in a tied plastic bag. OBSERVED sliced pork belly in the walk in cooler, cooling in a large covered container. CDI. PIC discarded salsa. PIC moved pork to container to properly cool. PIC portioned the pork belly into smaller containers. REPEAT. EHS went over proper cooling methods with PIC.

3-302.11(A) Separate the different types of raw animal foods. -Pf OBSERVED box of raw chicken in the walk in cooler on a shelf above raw eggs and containers of beef and pork. CDI. PIC moved chicken to another section in the WIC. -0 pts.

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 two metal containers of arroz covered in aluminum foil. Condensation was observed on the inside of the aluminum foil. PIC one container was made 31 Jan 21 and the other was made 30 Jan 21. CDI. PIC voluntarily discarded both containers of cooked arroz. -0.5 pts.

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 styrofoam cup stored in sugar and a plastic spoon being stored in the container of rice in the display case both being used as in-use scoops. CDI. PIC removed both items from the items. -0.5 pts.

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 the floors of the reach in freezer. REPEAT. -1 PT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed potato salad on tphc with no marking of beginning or end time. CdI time cooked labeled for potato salad. Repeat .

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

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving in walk in , floor of reach in freezer and faces of equipment due to build up of food debris.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on wall in rear kitchen.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at beggining of inspection. CDI replaced paper towels. Repeat violation

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken over pork and chicken over fish in walk in cooler. CDI reordered storage. Repeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pintos, wings and beef tongue held at less than 135 degrees. CDI discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed potato salad PIC stated was on time as a public health control with no time labels. CDI product labeled. Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid in need of repair lid broken lose on rear left of dumpster. - 0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing in women's bathroom. CDI- Paper towels were installed. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef being stored over salsa inside of the walk in cooler. CDI- foods were rearranged during the inspection. REPEAT - 3 points. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee use gloved hands to cut raw pork and then proceeded to engage in other prep activities such as touching clean utensils without washing hands or changing gloves in between. CDI- Employee was educated, gloves were changed and hands were washed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed employee washing oversized pot inside of 3 comp sink' s basin without applying in wash water. This was in large part due to the massive size of the equipment that was being washed. Also observed cooked rice(@ room temp) inside of rice storage for what was said to be longer than a day. Ensure that all equipment is thoroughly being washed, rinsed and sanitized. Remove all utensils that cannot fully be submerged inside of sink basin. Never store rice at room temp inside of food equipment for periods of time that exceeds 4 hours. CDI- pot was washed with hot water of 110 and rice was dumped from storage bin. -1.5 points.

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 prepped RTE chicken taco rolls prepped from the day prior without a date-mark. CDI- food items were dated during the inspection. -1.5 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility holding beef ribs on time but lacking the procedure that backs this process. Also observed boiled potatoes that were said to be held at time without time stamps. VR/CDI- Potatoes were labeled with time and TPHC procedures will be emailed and shall be filled out and kept on file. Will return to check compliance of this violation. REPEAT - 1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside of kitchen. Rid kitchen of all flies. Have pest control contractor come and immediately pest problem as needed. 0 point. *General Note: Remove stand still water which is creating harborage areas for flies around the facility.

5-205.15 (B) System maintained in good repair - C Repair 3 comp sink' s that leaks excessively even when not in use. Repair plumbing on hand sink in women's bathroom. Sink only has one valve that's properly dispensing hot water. 0 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repaid damaged walling panels near walk in cooler, repair missing and damaged ceiling tiles throughout facility, repair pitted floors inside of prep kitchen. 0 points.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw fish stored below raw chicken and raw ground beef stored above raw pork inside walk-in cooler. CDI: improvement noted since last inspection. VR by 4/11/19

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed saw machine stored with meat debris remaining. CDI: to be cleaned before use. Observed chopper stored as clean with food debris remaining. CDI: removed from shelf and stored at dish sink to be recleaned.

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 inside 3-door cooler cactus that was dated for 3-23-19 and salsa verde that was dated for 3/26/19 with incorrect dates according to PIC. CDI: correct dates were provided; according to PIC, old dates are not being removed properly. Observed chicken for tamales inside walk-in cooler that was prepared yesterday without a date. CDI: properly dated.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no written procedures and inconsistency on times being marked on hot items inside steam table. Some times were old and expired. Some times were not being changed/updated properly. CDI: correct times were placed on TPHC items. Procedures are being filled out and will be e-mailed to inspector within 10 days. VR by 4/11/19

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle unlabeled in tortillia making room. CDI: properly labeled.

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

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled water and uncovered drink stored above food items inside kitchen. CDI: drinks were relocated/discarded.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above a container of mayo and a container of sauce stored below raw pork. CDI: storage order rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered/open dry good bags in kitchen area.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no procedures and no time recorded for TCS hot items held on TPHC for hot hold display unit. Return visit required by 12/7/18

4-502.11 (B) Good Repair and Calibration - PF. Replace dead battery on thin probe digital thermometer/provide working food thermometer. CDI: thermometer purchased and working properly.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above salsa verde and red sauce in walk-in cooler. CDI: storage order rearranged.

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 salsa verde at 87F and red sauce at 88F in walk-in cooler. Both were cooked yesterday and cooled improperly. According to owner both products were cooked last night and left out at room temperature then placed in walk-in cooler this morning. CDI: by voluntary disposal. Products denatured.

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 inside 3 door cooler pico and incurtido with incorrect dates of 8/6; red sauce, salsa verde, and catcus made on 8/11 and 8/12 not dated. CDI: all items were date marked properly. Observed inside walk-in cooler chicharron and salad that was made yesterday without a date. CDI: by dating properly.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times recorded on items held on TPHC inside hot box. Observed old expired times on small hot box items with chicharrons. Dates and times were still on hot box from 2 days ago. CDI: all dates and times updated. Improvement noted. Observed procedures provided.

Repeat: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed salsa verde and red sauce cooling in large containers that were covered inside walk-in cooler. CDI: discarded due to temperature abuse. Cooling methods discussed.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths under cutting boards and on prep table.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Hot dogs in walk-in opened Friday without date. Red sauce and salsa verde made Saturday stored in reach-in without date. Queso fresco opened today inside reach-in without date. CDI: all items were properly dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Times on items inside hot case were not being changed properly. Baked chicken in hot case held more than 4 hours. CDI: times were corrected and baked chicken was discarded. No written procedures provided for items held on TPHC. CDI: operator will send copy of procedures to email.

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. Rice, chicken, and cabbage observed cooling in large batches and covered about to go in walk-in to cool. Inspector intervened and products were loosely covered, stirred, and placed in walk-in for proper cooling.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. A few cases of bottled drinks and plastic cups stored on floor in hallway of facility. Improvement noted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans on back shelf being stacked wet.

General Comment: 5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Repair leak on faucet at prep sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2 pts. Observed certified food manager was not present during inspection.

Repeat: 1 pt. - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drinks stored on food prep surfaces. CDI: relocated.

General Comment: 0 pts - 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at kitchen handsink. CDI: paper towels provided.

Repeat: 1.5 pts. - 3-302.11(A) Separate the different types of raw animal foods. -P. - Observed raw pork ribs stored below raw chicken in walk-in cooler. CDI: storage order rearranged.

General Comment: 0 pts. - 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 pico, green and red salsa in reach-in cooler that may last up to 7 days not dated. CDI: properly dated. Observed pico stored in walk-in not dated. CDI: date provided.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. 1 pt - According to PIC items inside hot box are held on TPHC. Observed no procedures available and some items missing time stamps. CDI: procedures sent via e-mail and reviewed on site with PIC.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. 0.5 pts. According to PIC, facility is now serving ceviche with undercooked meats such as tilapia and shrimp. No consumer advisory was provided. Facility does not have a official menu. CDI: consumer advisory was written by PIC and provided for customer on sheet of paper inside frame until permanent consumer advisory can be provided.

Repeat: 1 pt - 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bottled drinks, etc. on floor in hallway of facility. Observed a bag of carrots stored on the floor of walk-in cooler. CDI: storage moved off of floor.jj

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. 1 pt. Observed a drink stored on prep table next to employee preparing food. Observed another drink on shelf with dry good and spices. CDI: drinks discarded.

3-302.11(A) Separate the different types of raw animal foods. -P 1.5 pts. Observed raw shrimp comingled in prep sink with pork. CDI: shrimp removed and stored properly. Observed raw chicken stored above fish and pork inside reach-in freezer. CDI: storage order rearranged. Observed raw shell eggs stored above produce inside walk-in cooler. CDI: storage order rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

L4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 1.5 pts. Observed chopper and tongs at 3-compartment sink stored with food debris. CDI: items removed to be cleaned.

General Comment: 0 pts. 3-501.13 Use approved thawing methods. Observed pork and chicken thawing improperly at prep sink. Products thawing in sink at room temperature.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 pt. Observed mutiple boxes of corn oil, bottled drinks, etc. stored on the floor in dry storage room and in hallway of facility.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - 0 pts. Observed no paper towels in dispenser at kitchen handsink. CDI: paper towels provided.

Maintain food received at proper temperatures. - 1 pt. 3-202.11 Temperature - P,PF Observed food including pork shoulders and ground beef received from restaurant depot and transported by PIC >45F ( see temp chart). It was determined that delivery had arrived at facility and was sitting in the back of PIC's truck bed while loading into the walk-in cooler. Strongly suggested transporting food from restaurant depot in large chest coolers with ice located at facility to ensure food is transported at safe temperatures. CDI: food was taken directly to the walk-in cooler. PIC showed me invoices to verify food was just purchased and received.

/3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 1.5 pts. Observed rice and chicharon meat inside walk-in cooler held > 45F (see temp chart). Cooler door was open for a delivery. CDI: products discarded and cooler door was closed.

General Comment: - 0 pts. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of degreaser without labels. CDI: labeled during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - 1 pt. Observed back door propped open for delivery without any insect control devices. Recommend fly fan at back door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside kitchen due to back door being propped open.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C - 0.5 pts. Observed employee items (purse, phone, etc.) stored on shelf next to single service items in tortilla making area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager present. Both certified managers later arrived at end of inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed tacos uncovered in 2 -door freezer. CDI: covered during inspection. Observed several open dry good and bags rolled down. CDI: by instruction to provide containers with tight fitting lids. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tamales stored inside grocery bags inside 2-door freezer. CDI: by instruction to remove and store in food grade bags.

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 1 bag of chicha meat and a pan of chicharon meat not dated inside walk-in cooler. CDI: proper date recorded on product during inspection. 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 2 bags of chicha dated 2/1 inside walk-in with expired dates. CDI: product 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 1 bag of chicha at 63F inside closed bag in walk-in cooler. CDI: removed and stored inside shallow pan to cool properly.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloth on counter. Observed wet wiping cloth underneath cutting board.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored in boxes on the floor in facility outside of storage room.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Two PIC's at facility were CFPM but they were not present during inspection. No CFPM PIC present during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried chicken, ribs, and beef stew all holding below 135F. Unit was turned on about half-way. Reccomend unit turned up to a higher volume. CDI- PICF stated products were on line for 1-2 hours. CDI- All items re-heated to 165F. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed some cut cabbage in reach in recorded at 58F. Employee stated he prepped cabbage about 15 minutes ago. CDI- Cabbage was brought to WIC with wrap removed to cool down.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat in hot holding at 123F. CDI- Unit was off and PIC turned unit on to re-heat.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed salsa and cooked meat with no date mark. CDI- Products dated.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal food stored throughout kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an un-covered bottle of water stored on shelf. CDI-- Water was discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a dish scrubber and a paint brush stored at handwash sink. CDI-- Items were removed and educated PIC on not storing anything in handwash sink.

4-702.11 Utensils and food-contact surfaces of eqiupment shall be sanitized before use after cleaning. P Observed an employee washing dishes with a sponge and soap and fail to sanitize after washing. PIC stated facility did their dishes as such and did not have sanitizer in facility. CDI-- Employee left facility to aquire sanitizer and EHS walked through with PIC proper use of sanitizer and educated PIC on sanitizing dishes after washing. VR-- Will conduct a return visit to assure facility is properly utilzing sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried pork being hot held at about 110F. CDI-- Fried pork was voluntarily discarded. Facility is considering and may switch to holding fried pork under TPHC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probed thermometer at facility. VR- Will return to assure facility has obtained a thin-probe thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various oils and sugars unlabaled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags being stored in chlorox. Store rags in sanitizer only. No points deducted.

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 cup with no handle being stored in sugar. CDI-- Cup discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on eqiupment.