PANADERIA LA ESPIGA

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Coffee cup observed on prep table. Do not store personal drinks where food is prepared. Store in a separate location, such as a low shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured 0 ppm chlorine. Chlorine sanitizer must be 50-200 ppm. CDI - PIC added bleach to solution until it was 100 ppm. 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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 1 pan of beans in sandwich cooler had 8-17 as date of prep. TCS RTE foods must be used or discarded within 7 days, with day 1 being date of prep. CDI - PIC discarded beans. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair back door so it self-closes. // 6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in kitchen. Keep back door closed so flies can't enter facility. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Buckets of fillings observed on floor of walk-in cooler. Food must be stored at least 6 inches off the floor. REPEAT

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles stored in the dish area. CDI: PIC labeled both spray bottles for easy identification.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple buckets of fillings used for pastries stored directly on the floor inside the WIC. Keep all food items stored at least 6 inches off of the floor to prevent contamination. REPEAT VIOLATION.

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 handles stored inside non-TCS food bins (flour and cocoa) commingled in the food products. Keep scoop handles stored above the top of the food to prevent contamination.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a few cambros wet-stacked and stored on the clean dish shelves. Ensure cambros are completely dried before stacking together.

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 soiled gaskets in make table. Observed interior surfaces inside make table soiled. Observed dust and debris accumulating on clean dish racks. Increase cleaning frequency. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the 1/2 and 1/2 holding above 41F. CDI PIC stated item was placed in display cooler less than 3 hours prior, item was placed back in WIC for re cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several items in WIC and bottled drink items stored on the floor.

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 shelving of prep top with debris, clean more frequently .

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 queso fresco and cut lettuce without dates. PIC stated items were opened/cut this morning. CDI: Items were dated. 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.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies near mop sink and dish area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 10ppm chlorine.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed water hose at mop sink with a spray nozzle and water left on. Facility does not have a backflow prevention device rated for continuous pressure. CDI: Water was turned off, hose drained.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications being stored above tamales on hot line. CDI: Medication was relocated to office.

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 spray bottle of water without a label. CDI: PIC labeled item.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects at mop sink area.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed tomato and cut onion being stored directly on prep unit shelving. CDI: Items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food items inside walk in cooler above 42-43F, ambient air was 47-48F. PIC stated employee have been constantly in and out of unit throughout the day. PIC placed a repair ticket for the cooler. PIC turned down unit and EHS observed an ambient air temperature of 39F at end of inspection. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed can of WD-40 being stored over clean utensils. CDI: WD-40 was relocated.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects at mop sink area.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed facility with spray nozzle attached to hose and water left on, facility does not have a backflow device rated for continuous pressure. CDI: Water was turned off.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near 3 compartment sink. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed tamales hot holding below 135F. CDI: Items were reheated to above 165F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: PIC labeled item. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medication being stored above food on the hot line. CDI: Medication was relocated to office.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in mop sink 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 food debris on the outside of hot boxes and inside reach in unit. Clean as needed.

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 damaged floor tiles throughout establishment, mainly under 3 compartment sink. Repair. 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 ceiling vents with dust/debris build up. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with a CFPM that expired on 9/11/2023. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer at 3-compartment sink to be at 10 P.P.M. Cl. PIC states that the sanitizer was prepared in the morning. CDI - PIC discarded solution and remade fresh sanitizer registering at 50 P.P.M. -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.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed an excessive quantity of fruit flies at mop sink area and several large flies present throughout the facility. PIC demonstrated invoice from 10/24/23 Cleggs Termite & Pest Control treatment services. It is recommend that the facility increases treatment services to achieve abatement of pests. Points escalated due to severely of violation. -1-

REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees inside kitchen without hair restraints. PIC advised that the employees work the front and bakery. EHS discussed about requirement of hair restraints during food preparation. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on food prep surfaces. Also observed wiping cloths held in sanitizer solution of 0 P.P.M. Cl. CDI - Solution discarded. Wiping cloths removed from prep surfaces. -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 walls and floor tiles inside of employee restroom. Repair. 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 water pooling on floor along walls at back can wash area. -0-

REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloths stored inside hand sink. CDI - Wiping cloths removed. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed freshly made sanitizer at 3-compartment sink to be at 10 P.P.M. Cl. No active dish washing occurring during inspection. CDI - PIC added more chlorine and sanitizer registered at 50 P.P.M. -0- 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.

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed diced chicken and refried beans held past 7 day requirement (7/2/23) and no date marking on deli ham at prep unit. CDI - PIC voluntarily discarded all foods. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed packet of hand washing soap stored on container of blueberry sprinkles at dry goods area and residential pesticide stored with bakery items on shelving. No physical evidence of contamination observed. CDI - Chemicals removed. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed multiple containers of pesticide in facility by mop sink and at bakery shelving unit. Pesticide was not approved for food service use. CDI - Pesticide was removed from facility. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies at mop sink area. EHS and PIC discussed about contacting PCO. -0-

REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees inside kitchen without hair restraints. CDI - Employees put on hair nets. -0.5-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. - P. Observed backflow device on mop sink in disrepair. repair or replace to provide for proper back flow device. -1- ***VR IS REQUIRED***

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed broken down cardboard boxes being used as entrance floor mats at rear door. -0-

REPEAT: 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 food co-mingling with retail foods inside deli reach-in unit. Also observed open employee drinks stored on prep counter while bakery items were being prepared. CDI - PIC relocated employee foods and beverages. -1-

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present during operation. CDI: PIC arrived during inspection. PIC stated he was at the store getting supplies.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without a CFPM certification. For more information on becoming a certified food protection manager 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 employee rinsing wiping cloth in hand sink. CDI: PIC redirected employee and provided education.

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 deli ham salad with today’s date of 4/26. PIC stated that the salad was prepared yesterday 4/25. CDI: PIC changed date to 4/25 and EHS provided education on correct dating. Food not discarded today, if dating is an issue next inspection, items may be 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees without hair restraints. CDI: PIC instructed employees to put on hair nets.

5-205.15 Maintain a plumbing system in good repair. Backflow device on mop sink was in disrepair. repair or replace to provide for proper back flow device. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster. CDI: PIC closed lids to dumpster.

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 beverages being stored in deli RI unit with food products. CDI: PIC relocated employee beverages.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork and chicken tamales in WIC with temperatures of 47F. PIC stated that tamales were prepared yesterday. Ambient air temperature of WIC was 43F. Observed thermostat dial inside WIC set around 45F. PIC adjusted thermostat dial and WIC reached ambient temperature of 36F before end of inspection. REPEAT CDI: PIC voluntarily discarded tamales. Tamales were only item in WIC used for food service, other products were for the bakery. 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 .

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 refried beans in RI unit that were prepared yesterday without a date mark label. CDI: PIC date marked refried beans. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bucket of chlorine sanitizer solution with concentration over 200ppm. CDI: PIC diluted sanitizer to proper concentration.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gap underneath. REPEAT

5-205.15 Maintain a plumbing system in good repair. Backflow device on mop sink was in disrepair. repair or replace to provide for proper back flow device. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash around dumpster. REPEAT Points not escalated due to improvements.

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 employee drink cup with lid sitting on prep unit cutting board. CDI - Cup was moved to area that would not have the potential for contamination.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - Oberved TCS foods (tamalis(chicken/pork) in walk in cooler between 445-46 degrees F. CDI, Items were moved to other cold holding units in the establishment and were dropping in temperature prior to end of inspection. Owner was called to have repairs made on unit. Ensure TCS foods maintained at 41 degrees F and below. Repeat. Risk Control Plan may be necessary if out of compliance next inspection. See temperature observation chart.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed container of pesticide in facility by mop sink. Pesticide was not approved for food service use. CDI - Pesticide was removed from facility.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing in prep unit and low boy cooler. Provide thermometers for all cold holding units and place in the warmest part of the unit.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gap underneath.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bowls and storage containers wet nested on shelf above 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed 1 light not functioning under hood.

5-205.15 Maintain a plumbing system in good repair. Backflow device on mop sink was in disrepair. repair or replace to provide for proper back flow device.

5-501.17 Provide a covered waste bin in female restrooms. No covered trash can in the unisex employee restroom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash around dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors under oven and mixer.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 2 sanitizer buckets testing over 100ppm. CDI, sanitizer diluted to required concentration. 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 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 salsa cooling recently prepared and cooling at 45 degrees F in deep covered container. Observed chicken cooling at 45 degrees F and remained at 45 degrees F at 2nd cooling time. Cooling calculation indicated method not effective to reach cooling parameters and food relocated to shallow uncovered sheet pan to rapidly cool in walk in cooler. Repeat.

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 container of sugar and shaker container of salt not labeled by common name.

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

4-501.11 Maintain equipment in good repair. Observed 2 lights not functioning under hood.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed 1 container of pork with discard date of 2/19/22. CDI, pork voluntarily discarded by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer bucket testing over 100ppm. CDI

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed salsa verde removed from refrigeration for preparation placed in cooler cooling at 50 degrees F in tightly covered container. CDI, salsa relocated to shallow uncovered pans to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several containers of food stored on ground in walk in cooler and some in floor in kitchen.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test kit available for chlorine sanitizer used on-site. Vr required.

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

2-501.11 Clean-up of Vomiting and Diarrheal Event - Observed no written plan for diahrreal or vomiting cleanup. CDI, handouts emailed to PIC.

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

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Observed raw shell eggs stored over RTE and peaches in walk in cooler. CDI, eggs relocated for proper storage.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - Oberved TCS foods in walk in cooler between 43-44 degrees F. CDI, Thermostat adjusted and temperatures of foods decreased before end of inspection. Ensure TCS foods maintained at 41 degrees F and below. Repeat. Risk Control Plan may be necessary if out of compliance next inspection. See temperature observation chart.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed several packages of ham not date marked and tamale prepared today according to PIC with preparation date of 10/27. CDI, ham voluntarily discarded and correct date on provided on tamale.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open in establishment. 6-501.111 Keep the premises free of insects, rodents, and other pests.Observed several flies in establishment. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several open containers of foods stored on ground in walk in cooler and open container of flour and dry ingredients stored on ground in kitchen.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed soiled single-service tray stored over clean single-service tray.

4-501.11 Maintain equipment in good repair. Observed hot water faucet handle loose at front handwashing sink. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit on-site wet. Vr needed to ensure accurate and effective test kit available on-site.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phones and purse stored on prep table. Observed personal food stored over food for consumer in prep cooler.

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

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed tamales and melon cold held above 41 degrees F in WIC. See temperature observations. WIC themostat adjusted and observed foods and ambient air temperature dropping within minutes. Long term compliance visit needed to ensure unit maintaining all TCS foods are cold held at 41 degrees F and below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed chicken broth, chicken and beef prepared yesterday morning according to PIC but not date marked. CDI, foods voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of bleach and cleaner stored on clean drainboard of 3 compartment sink next to clean equipment. CDI, chemicals relocated for proper storage. 7-207.11 Restriction and Storage-Medicines - P,PF - Observed medications stored on shelf above equipment near prep station. CDI, medicines relocated for proper storage.

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 chocolate milk cooling at prep station in warm ambient area and recently prepared cheese cooling in prep cooler. CDI, foods relocated to WIC and chocolate milk relocated to shallow uncovered container to rapidly cool.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A wet wiping cloths observed on counters throughout kitchen. Repeat violation

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife and spatula stored in soiled rack in prep refrigerator.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present able to demonstrate proof of CFPM certification. EHS looked up validation of Serv Safe of PIC and observed no valid certification on file.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee observed with in use water bottle on table with food prep occurring.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed ringing out wet wiping cloth in handsink. CDI. Education provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs observed being stored over fresh oranges in walk-in cooler. Raw beef observed over various pastries in walk-in cooler. CDI. Foods rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken and pork tamales observed in hot holding units and in pot on prep surface below 135F (see chart). CDI. Tamales reheated on stove properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of half and half for beverages observed on counter above 41F (see chart). CDI. Manager reported it had only been on counter for 1 hour and was placed in walk-in cooler.

3-501.13 Use approved thawing methods. Raw beef observed thawing at room temperature on top of equipment in back of kitchen. Thaw under refrigeration or running water below 70F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. In-use ingredients for tamales observed being stored and used on sanitizer portion of three compartment sink. Employee made room on prep surfaces and was instructed to use those. Repeat violation.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A stack of wet wiping cloths observed on counters throughout kitchen. Repeat violation.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dishes are being washed and rinsed, nut not sanitized. Third compartment observed holding sanitizer buckets. CDI. Manager was educated on proper washing, rinsing, and sanitizing and dishes were rewashed.

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 Beans observed dated in flip top unit for 6/28/2020. TCS foods have a shelf life of 7 days including prep date. CDI. Discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Fresh sliced queso observed with no date marking in flip top unit. Cooked pork observed cooked three days prior observed with no date marking. CDI. Food marked with proper date. Repeat violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer buckets observed with labeling. CDI. Labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Jalapeños observed on floor in walk-in cooler.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer buckets observed on floor near three compartment sink. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A stack of wet wiping cloths observed on counter. Repeat violation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed donning gloves without washing hands prior. CDI. Employee washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employees observed washing hands then turning off faucet handles with bare hands and no barrier. CDI. Employees were educated and rewashed hands. 2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in three compartment sink. CDI. Employee educated then instructed to wash hands in handwashing sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at front handwashing sink. CDI. Operator obtained soap and placed at proper sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf One employee observed filling coffee pot in handsink at front of kitchen and an additional employee observed rinsing out container in handsink in back of kitchen. CDI. Employees educated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cream used for coffee, unsalted butter, and milk observed sitting on prep counter above 41F (see chart above). CDI. Items reported to have been out for an hour and sent to walk-in cooler to cool. Cream was put on ice bath.

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 Employees are intending to date mark for date of preparation but some foods dated 1/31/2020 were reported to be from days prior to inspection. Ensure there is a consistent date marking system in place so no items are incorrectly dated. CDI. Proper dates were applied to foods.

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 Cooked queso observed cooling in covered deep container in cooler. CDI. Queso placed in shallow pan and vented.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Containers of surgar observed with no labeling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. A couple of employees observed working with food and preparing drinks with no hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wet/soiled wiping cloths observed on prep counters. CDI.

4-901.11 Equipment and Utensils, Air-Drying Required - C Containers being stacked together wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C One handle at handsink in restroom missing. Replace handle.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floor tiles at three compartment sink observed damaged. Replace tiles.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed sugary spices drying on rack touched by food employee bare hands during inspection. CDI - PIC voluntarily discarded section of spices that were touched with bare hands. -1.5-

3-501.13 Use approved thawing methods. Observed raw chicken thawed under cold water above 70F today. -.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects in kitchen and near front counter. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on two food employees plating and cooking food. -0-

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 provolone cheese date marked 05/24 with dark growth on cheese in prep unit and pizza sauce date marked 05/24 in walk in cooler. CDI - PIC voluntarily discarded cheese and back dated pizza sauce that was made three days prior. -1.5-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed bagged pasta, bread and pastries today without labeling. VR no later than 06/14/2019 to ensure labeling is on food packaged in facility. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insects under handsink. -1-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard box reused for bread used to make croutons. -.5-

4-501.11 Maintain equipment in good repair. Observed doors missing on bakery cases. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table during inspection with food present. -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap in dispenser at rear of facility near 3-comp sink. CDI - PIC refilled dispenser during inspection. -2- 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 cooked sauce cooled overnight at 52F. CDI - PIC voluntarily discarded. -1.5-

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 tightly covererd refried beans cooling in prep unit and cooked sauce with tight lid cooling overnight in walk in cooler. CDI - PIC vented refried beans and placed in walk in to cool. PIC voluntarily discarded refried beans and EHS advised PIC to put food in metal pans in thin layers instead of tightly covered plastic container and bucket. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on walk in cooler gasket. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash at front being used to fill water pitchers. Repeat .CDI advised PIC that handsinks are only for handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser at front handwash low on batteries and not working. CDI PIC repaired. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels out at rear handwash . CDI PIC replaced.

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 tamales in walk in cooler made tuesday with no date labels . CDI PIC labeled.

4-501.11 Maintain equipment in good repair. Observed rear low boy cooler gaskets (2) 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 missing tiles under three compartment sink. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of inspection. REPEAT -2-

2-301.14(F) Wash hands after activities that contaminate them. -P Observed food employee cleaning and then resuming food prep without handwashing. Observed food employee cleaning while wearing gloves and then attempt to hand dispense ingredients without handwashing and glove change. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink being used to fill water pitchers near tamales station. -0-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken, refried beans and salsa make over 24 hours ago without date marking. CDI - PIC backdated these products. -1.5-

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 today. VR no later than 09/21/2018. -.5-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed dry goods such as flour used for tamales filling without labels on the bins. CDI - PIC labeled today. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open from beginning of inspection until the end. Flies are present in the facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employees preparing food without wearing an effective hair restraint, while wearing dangling bracelets and painted, artificial fingernails. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. -0-

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P 2-301.15 Only wash hands in handwashing sink.-PF Employee rinsed hands off in three comp sink. CDI - Employee reminded of proper handwashing requirements; employee properly washed hands in handsink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Employee using bare hands to prepare tamales. CDI - Contaminated tamales discarded; employee washed hands and donned gloves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor food debris from walk in cooler shelves and build up from walk in cooler door gasket.

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. Replace missing baseboard under hand sink. Recaulk back of hand sink to wall.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep table. CDI - Relocated to low shelf.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed strawberries stored above RTE sandwiches in walk in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tamales and cooked chicken from yesterday with no date mark. CDI - PIC correctly back dated all.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler door gasket and crumbs from low prep cooler door gaskets.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean splatters from walls behind drying racks and near three comp sink.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed an employee wipe hands on a wiping cloth instead of washing in the handsink. CDI - Verbal correction; hands properly washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Coffee pot stored in handsink. CDI - Coffee pot relocated.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Raw beef stored above half n' half in walk in cooler. CDI - Raw beef relocated to rack with other raw meats.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marks on precooked chicken breast, cooked peppers and onions, cooked potatoes, or on opened packaged of sliced ham. CDI - Discussed rule requirement; items correctly back dated.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies near the three comp sink. Continue working with pest control service provider to eliminate pests. Improvement from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler gaskets.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Certified manager never arrived on site.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P One employee handling block queso cheese with bare hands. CDI - Cheese discarded; hands washed and gloves donnned before continuing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink in kitchen. CDI - Papertowels restocked. 5-202.12 Provide at least 100F water at handsinks.-Pf Hot water turned off under handsink in kitchen. CDI - hot water turned back on.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs stored on shelf above ready to eat verde salsa and cooked beef in walk in cooler. CDI - Cooler rearranged with raw eggs below ready to eat foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. One live roach in dinning room. CDI -Roach removed. Continue working with pest control service provider to elimnate pests.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Sugar uncovered at coffee station upon start of inspection. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. One containers of verde salsa stored on floor in walk in cooler. CDI - Sugar covered; salsa relocated to shelf.

4-501.11 Maintain equipment in good repair. Replace split door gaskets in low prep cooler and repair leaking faucet at hand sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could not produce copy of employee health policy agreement. CDI - Hard copies of policy left in English and Spanish for PIC to review with staff and post.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cheese holding above 45F in display case due to doors being removed for cleaning. CDI - Doors replaced on case; temps returned to below 45F within minutes. Improvement noted from last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked peppers and cooked chicken cooling in containers with lids on in low prep cooler. CDI - Lids removed to allow rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Container of sugar left uncovered at coffee station. CDI - Sugar covered.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on cutting board in at steam table. CDI - Relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one handsink used as dump sink and another used to rinse out at soiled wiping cloth. CDI - Verbal correction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Half and half holding at 79F on counter; cheese in cold display case holding at 49F. CDI - Half and half and cheese discarded; directive given to discontinue storing TCS foods in display case until temps can hold at 45F or lower. VR - Will return within 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor crumbs from low prep cooler gaskets. Improvement noted from last inspection.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Facility could not produce employee health policy. CDI - Electronic copy left with PIC to post for employees to review and access.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Employee using bare hands to move cheese, ham, and bellpepper stuffing from bulk container to pastry squares during prep. Pastries are being immediatly cooked but remainder of stuffing intended to return to cooler for later use. CDI - Verbal correction; remainder of stuffing discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken cooked 4 days prior with no date mark in low prep cooler. CDI - Correctly back dated today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several buckets of icing, and buckets with produce stored on floor in walk in cooler. Elevate to avaid contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from wire shelving in low prep cooler and walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Repair small leak at three comp sink faucet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed 2 hand towel dispensers without towels. cdi by adding hand towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed tamales in steam table < 135F. observed tamales stacked in pan to high. PIC will limit amount of tamales in pan (stack no more than 2 high). cdi by reheat to 165F for 15 seconds.

7-201.11 Store toxic materials to avoid contamination. -P observed chlorox bleach stored on in-use utensil sink. cdi by relocating to chem storage area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present. Within 210 days of permit issuance.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over ready-to-eat salsa verde. CDI by rearranging storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales in large pot sitting on top of steam table < 135F. (<2 hours per PIC) CDI by reheating to 165F for 15 seconds and placing in steam 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 Observed shredded chicken in reach-in cooler without proper date marking. CDI by date marking.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer provided during inspection. Verification visit required within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on tables.