LA UNICA SUPERCENTER MEAT MARKET

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee with gloves with visible residue don new gloves on top of gloves to serve customer. Employee was redirected to wash hands, during wash process, employee turned off faucet with bare hands. CDI PIC had employee rewash hands and turn faucet off with paper towel.

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

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chickens out for grab n go without time stamp. CDI PIC time stamped items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying inspects.

4-501.11 Maintain equipment in good repair. Walk-in freezer door is damaged. Shelves below prep tables are rusted. Repair listed equipment. REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed peeling paint and rust on display case and door of freezer and walk in fridge. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed several sinks with missing or torn and cracked sealant. Replace

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 tracts in display case, shelving throughout with residue and food debris. Began with more frequency.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling peeling in walk-in freezer. 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 walls and floors throughout with splash, debris, and residue. Clean with more frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container observed in hand washing sink. Do not store items in hand washing sinks. CDI - PIC removed container. REPEAT // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at restroom hand sink. CDI - PIC placed paper towels at hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicharrones (110-110F), chicken (120F), peppers and onions (115-119F), and carnitas (96F-100F) were below 135F in hot holding. Ensure employees use equipment that is designed to rapidly reheat the food to above 165F and within 2 hours, prior to hot holding. CDI - Chicharrones discarded because they were held overnight. Other items were reheated on stove top to above 165F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Walk-in freezer door is damaged. Shelves below prep tables are rusted. Repair listed equipment. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Ceiling peeling in walk-in freezer. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Component of meat grinder observed in hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - Component removed from handsink. 0 pts.

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. Raw chicken and are raw beef were directly beside each other in meat case and cross contamination could occur. CDI - Divider placed between both containers as corrective action. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of chicken, pan of short ribs, and pan of beef ribs were below 135F in hot holding. TCS foods in hot holding shall be 135F or higher. CDI - Employee reheated items to above 165F. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Low shelves and display case are heavily rusted. Repair or replace rusted equipment. 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. Ceiling peeling and in poor repair in walk-in freezer. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a large amount of chicharrones hot holding in the HH display case below 135F (see temp chart). Food employee stated that she placed these in the hot holding unit less than two hours prior to EHS' observation. CDI: PIC had food employee remove all the chicharrones to be reheated in the fryer above 165F, before placing back into the HH display case. *Note: All other TCS foods in hot holding were temping at or above 135F. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some raw meats in display cooler holding above 41F. Observed cord blocking door from closing completely. CDI cord removed and door closed completely. All other items in case holding 41F and below. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed precooked shrimp, seafood, and clams with no date marks. Ensure date marking items once removed from freezer. CDI Items date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed some fish in ROP thawing in display case. CDI PIC cut open packages.

4-501.11 Maintain equipment in good repair. Observed heavily rusted bottom shelves, display case throughout the facility. Replace rusted shelves. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a large amount of chicharrones hot holding in the HH display case below 135F (see temp chart). Food employee stated that she placed these in the hot holding unit less than two hours prior to EHS' observation. CDI: PIC had food employee remove all the chicharrones to be reheated in the fryer above 165F, before placing back into the HH display case. *Note: All other TCS foods in hot holding were temping at or above 135F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 5 deli containers of house-made salsa stored inside the CH case date-marked with a prep date of 5/4 and discard date of 5/16. Observed 5 deli containers of house-made Manteca (beef fat) date-marked with a prep date of 5/9 and discard date of 5/23. After speaking with the food employees and the PIC, it was brought to EHS' attention that the different scales that automatically print out the date labels, are not set to the same settings. One scale was printing out labels with just one date (today's date) and the other was printing out labels with two dates (one with today's date and also a date surpassing the 7-day window). PIC stated that she does not know how to adjust those settings to where the dates can be properly labeled without surpassing the 7-day window. CDI: PIC had food employees sharpie out the incorrect discard dates and manually write-in the correct discard dates. EHS observed all other date labels on other TCS food items in this unit had printed the correct dates, without surpassing the 7-day window. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed heavily rusted bottom shelves on all prep tables throughout the facility. Replace rusted shelves. REPEAT VIOLATION.

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 cleaning needed on the handles and gaskets of the meat cases/cold holding display case. Increase cleaning frequency. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the women's restroom. Obtain a covered waste bin for the proper disposal of sanitary napkins.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed loose produce and trash bags stored on the floors around the dumpsters, surrounded by large pile of flying insects. Dumpsters were not full. Keep waste stored inside the waste containers.

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 multiple pools of liquid spills on the floor inside the WIC. Increase cleaning frequency. 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 the ceiling inside the WIF damaged and chipping off. Observed damaged tiles by the WIC door. Repair ceiling and damaged tiles so that they are smooth and easily cleanable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during the beginning of the inspection. CDI: PIC who has active ServSafe arrived onsite to the facility 30 minutes after the start time. There shall be a CFPM during all hours of operation to be marked IN compliance. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in the female restroom used by both employees and customers. CDI: EHS provided PIC with a coupled copies of handwashing signs in both English and Spanish, and PIC posted handwashing sign in the female restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a soiled knife with visible food debris on the blade, stored clean on the magnetic strip with other knives. CDI: PIC removed knife to be properly washed/rinsed/sanitized. 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 .

3-501.18 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 a large bus tub container of cooked carnitas stored in the WIC with a prep date of 1/27. CDI: PIC voluntarily discarded the food product since the time/temperature window had surpassed. Observed several deli containers of packaged in-house made red salsa and green salsa (made from TCS ingredients) date marked with a prep date of 1/27. CDI: PIC voluntarily discarded all deli containers since the time/temperature window had surpassed. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of cooked barbacoa and two containers of cooked carnitas stored in the WIC date marked with today's date. When EHS asked what time they were placed in here today to cool down, PIC stated that they were not cooked today and were actually cooked on 2/02. CDI: PIC had food employee create new date labels for these items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of chlorine at the service line, reading 0ppm. CDI: PIC had food employee dump the bucket and refill with properly concentrated chlorine sanitizer.

4-501.11 Maintain equipment in good repair. Observed one of the three 3-compartment sinks (in the meat cutting room) not attached to the wall. PIC stated that they had the tiles behind the 3-compartment sink here replaced last week, and are waiting to have the 3-compartment sink repaired to be directly attached to the wall again. PIC stated that there is a work order in. REPEAT VIOLATION.

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed a large, 250 gallon container in the back room full of detergent, without a manufacturer's label. EHS wanted to see specs for the detergent to see what the minimum temperature was required for the detergent to be deemed efficient for proper cleaning of multi-use utensils and equipment at the 3-compartment sinks. There were 2 QR codes to "find more information" but EHS only found more information for the actual container itself, and not the detergent that was inside. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance and that the detergent is an approved product.

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 handles and gaskets soiled with food residue on the meat display case. Increase cleaning frequency.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed one out of three 3-compartment sinks temping at 93 degrees F of hot water. PIC stated that this is not their main dish area, but they do utilize it. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 a large pool of standing water/liquid underneath the shelf where raw chicken boxes were stored in the WIC. Keep floors clean. REPEAT VIOLATION.

REPEAT VIOLATION: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed meat grinder equipment parts stored inside of hand washing sink. CDI - Items removed by employee. -1-

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 procedures available for rotisserie chicken held on TPHC. CDI - EHS provided hard copies of TPHC form (English & Spanish versions). -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed heavy ice accumulation and water dripping from condenser lines in the walk-in freezer. Water visibly dripping into bucket. Points scaled back due to improvement since previous inspection. -0.5-

REPEAT VIOLATION: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall panels inside of the walk-in freezer in disrepair. Observed damaged floor and wall tiles inside meat prep room and damaged wall tile at entrance of meat prep room. Repairs needed. 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 wall tiles behind hose in prep room in need of cleaning. -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC present has an expired certified food protection manager. No other CFPM present. -1-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed meat grinder part stored inside of hand washing sink. CDI - Item removed by PIC. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with exception to suadero and trocitos de res cold holding above at 45-46 degrees F inside of display case. According to PIC, suadero had been in cold holding since yesterday. CDI - Suadero voluntarily discarded and trocitos de res transferred to walk-in freezer to rapidly cool. -0- 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.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed split gaskets on both walk-in cooler and walk-in freezer. Observed water dripping from condenser lines onto bucket and heavy ice accumulation spreading throughout the walk-in freezer. Also observed a partially detached 3-compartment sink inside of the meat prep room. Repair. -1-

REPEAT VIOLATION: 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 hood vent over cook line with grease and residue build up dripping down vents. -0.5-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins available for women’s restroom. -0-

REPEAT VIOLATION: 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 walls inside of the walk-in freezer in disrepair. Observed large floor panel lifting inside of the walk-in freezer, damaged floor and wall tiles inside meat prep room and damaged wall at entrance of meat prep room. Repairs needed. -1-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed large container of lamb stew not achieve appropriate cooling parameters as it had been cooling since previous day inside of the walk-in cooler, according to the PIC. Product temperature registered at 62 F degrees during today’s inspection. CDI - Product voluntarily discarded. -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 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 large metal pot full of lamb stew cooling covered since previous day inside of the walk-in cooler, according to the PIC. CDI - EHS discussed with PIC about effective cooling methods such as separating product into smaller containers, active stirring, keeping containers vented to allow heat transfer and monitoring temperatures. Product voluntarily discarded by PIC. -0.5- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT: 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed 2x heavily scored cutting boards stored on utensil shelving unit above the 3-compartment sink. CDI - Equipment discarded by PIC. REPEAT: 4-501.11 Maintain equipment in good repair. - Observed split gasket on door of protein walk in cooler. Also observed heavy ice accumulation at walk-in freezer condenser lines. Repair. -1-

REPEAT: 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 hood vent over cook line with grease and residue build up dripping down vents. No points deducted as PIC provided documented evidence of scheduled cleaning services within the following 2 weeks. -0-

5-103.12 Provide water under pressure to all fixtures. - Pf. Observed insufficient water pressure at male and female restroom fixtures. Sufficient water pressure was observed inside the permitted facility’s 3-compartment, prep and all hand washing sinks. VERIFICATION IS REQUIRED. -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 walls inside of the walk-in freezer in disrepair. Observed large floor panel lifting inside of the walk-in freezer. Repairs needed. REPEAT: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 several ceiling tiles peeling in meat prep room. Observed damaged floor tile in male restroom. Repair. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed slight food debris on blades of meat band saw. Equipment not used today. CDI - Food employee disassembled and thoroughly W/R/S the equipment during today’s inspection. -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, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed several foods cold holding above 41 F inside of display case. Refer to temperature chart. Food employee present stated that the foods were placed into the case an hour prior to inspection. CDI - All foods were relocated to walk-in freezer to rapidly cool. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and crates of foods stored on walk-in cooler floor. -0-

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer solution of 0 P.P.M. Chlorine. CDI - Sanitizer discarded and replenished with new solution reading at 100 P.P.M. Points scaled back due to observed improvement. -0.5-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed 2x heavily scored cutting boards during inspection. CDI - Equipment removed. PIC to order replacements. 4-501.11 Maintain equipment in good repair. - Observed split gasket on door of protein walk in cooler. Also observed slow leaking under walk-in freezer condenser lines. Repair. -0.5-

REPEAT: 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 non food contact surfaces of meat band saw and meat grinder. Equipment not used today. CDI - Food employee disassembled and thoroughly W/R/S the equipment during inspection. -1-

REPEAT: 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 2x ceiling tiles peeling in prep room. Observed damaged wall tiles and floor tiles inside of meat prep room. Repair. -1- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on prep room ceiling next to vent. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on prep counter with packaged meats and on heat seal table. CDI - PIC removed devices. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed several soap buckets not labeled. Unable to observe labeling for soap or information regarding soap used in large storage container. PIC stated will contact supplier for soap information. Verification required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter surfaces.

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 debris accumulating on door tracks of meat bases. Observed some debris accumulating on no food contact surfaces. Improvement made since previous inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling ceiling tile in prep room. Observed damaged wall tile and floor tile. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels at hand washing sink behind front counter. CDI, towels supplied. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided at hand washing sink at prep room. CDI, soap provided.

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 several containers raw beef stored in direct contacted with containers of raw chicken. Repeat. CDI, containers spaced to prevent direct contact and separation. Observed open container of sauce uncovered /unprotected in walk in cooler. CDI, to cover. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine sanitizer testing below 50ppm. CDI, sanitizer refilled to required concentration at 3 compartment sink. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed ribs and chicken hot held below 135 degrees F. CDI, foods reheated to greater than 165 degrees F. See temperature observation chart. 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 .

3-501.18 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 packages of queso fresco date marked 2/6 and 1/30 and several open packages of ham not date marked in display cases. Observed lamb Barbaquoa with date of preparation of 2/7, carnitas with date of preparation of 2/6. CDI, foods voluntarily discarded. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - REPEAT - Observed raw fish stored in direct contact with undrained ice. PIC stated these items are not received immersed in ice. Do not place raw fish in direct contact with ice. Place a barrier between the fish and ice. Repeat.

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

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C) - Observed debris accumulating on area of single-service paper.

4-501.11 Maintain equipment in good repair. - Observed split gasket on door of walk in cooler. Observed a couple heat lamp lights out under case.

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 spillage / splash on plastic wrapping holder. Ensure no food contact surfaces exposed to splash and spillage is constructed of smooth, non absorbent and easily cleanable material. Observed dust on fans of ceiling unit.

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. - REPEAT - Wall and baseboard damage observed near door of walk in freezer on left side. Observed peeling ceiling tile covering in prep area. Observed cracked and damage floor tile near door of Walk in unit and prep area. Repeat.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee not knowledgeable of reportable illnesses. CDI, updated employee health policy agreement emailed to PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with their bare hands and then proceed to handle clean single-service disposable towel. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed containers of raw beef stored in direct contact of RTE chichiron. Observed container of raw chicken touching and in direct contact of container of raw beef. CDI, Foods rearranged and removed to separate items and prevent cross contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer and meat grinder stored as clean but soiled with food residues on back of blade. CDI, guard removed and employees cleaned during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer greater than 100ppm as registered on test kit at 3 compartment sink. CDI, sanitizer diluted to required concentration.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - REPEAT - Observed raw fish stored in direct contact with undrained ice. PIC stated these items are not received immersed in ice. Do not place raw fish in direct contact with ice. Place a barrier between the fish and ice. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored around waist of food employees and in prep room.

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 single-service containers used as scoops for marinade.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed black no food grade containers used to store raw beef in direct contact after removal from commercial packaging. Use food grade liner or ensure that items stored in container is in a food grade cleanable container. PIC stated they were going to replace storage containers with food grade constrained. Vr needed.

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. - REPEAT - Wall and baseboard damage observed near door of walk in freezer on left side. Observed peeling ceiling tile covering in prep area. Requires 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.- REPEAT - Observed buildup of dirty ice on floor of walk in freezer and buildup on hood vents. Requires cleaning.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - REPEAT - Observed raw fish stored in direct contact with undrained ice. PIC stated these items are not received immersed in ice. Do not place raw fish in direct contact with ice. Place a barrier between the fish and ice.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - REPEAT - Observed one wet wiping cloth stored on prep table. Store all wet wiping cloths in sanitizer buckets when not in use.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving and prep tables throughout facility. Repair or replace all rusted shelving.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed hot water only reach 85F at three compartment sink. Detergent does not state minimum required water temperature. Increase water temperature to maintain at least 110F. - VR - Verification required within 10 days.

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. - REPEAT - Wall and baseboard damage observed near door of walk in freezer on left side. Requires 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.- REPEAT - Observed buildup of dirty ice on floor of walk in freezer and buildup on hood vents. Requires cleaning.

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 2 opened water bottles stored on cutting board & food prep counter. CDI. Beverages were removed upon request.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cooked chicken and asada hot holding below 135 F, see temperature chart. CDI. Both were reheated in oven upon request.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed raw beef cuts, ground chorizo and chorizo links cold holding above 41 F, see temperature chart. CDI. All foods were relocated to walk-in cooler to rapidly cool. REPEAT.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw fish and raw shrimp stored directly on ice. Per PIC, foods are not received immersed in ice. Please provide a barrier between product and ice. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wet wiping cloth stored on prep surface.

4-501.11 Maintain equipment in good repair. Observed chipped/rusty shelving and prep surfaces throughout. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cuts/grooves on cutting boards throughout.

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 a build-up of food residue on interior/exterior cold holding equipment, including door handles and gaskets, and prep surfaces throughout establishment. Please clean and maintain clean.

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 visibly soiled floors throughout, with heavy build up noted in both walk-in coolers, underneath cooking/cold holding equipment, floor drains and inside prep table drawers. Please clean and maintain clean. Observed visibly soiled/broken plastic curtains throughout. Please replace as needed. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - REPEAT - No vomit and diarrhea clean up plan in place at time of inspection. CDI - EHS educated PIC on need for plan and provided written copies of educational poster and written procedures. Kit will be in place by next inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety - Observed sanitizer bay of three compartment sink with 0ppm chlorine. Ensure proper sanitizer strength when sanitizer bay is set up for cleaning dishes. CDI - PIC added correct amount of bleach to bay - reached 200ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety - REPEAT - Observed deli meat chubs opened but not date marked. Also observed salsas placed in individual containers not date marked. CDI - EHS allowed PIC to date items as dates were known. - VR - Verification required within 10 days.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed rotisserie chicken marked with beginning time of 4 hour period but not end time. Include end point of allowed 4 hour holding period. CDI - PIC marked all items with end time. - VR - Verification required within 10 days.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed thawed fish in reduced oxygen packaging in display case for sale. - CDI - PIC cut all packaging and stated the fish had been thawed earlier that day.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed walk in freezer with no thermometer to measure ambient temperature. Supply thermometer in walk in freezer.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed raw shrimp and fish stored in direct contact with undrained ice. PIC stated these items are not received immersed in ice. Do not place raw shrimp or fish in direct contact with ice. Place a barrier between the fish and ice.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed one wet wiping cloth stored on prep table. Store all wet wiping cloths in sanitizer buckets when not in use.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed rusted shelving and prep tables throughout facility. Repair or replace all rusted shelving. Also observed leaking condensation line in display case. Repair or replace.

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. - Wall and baseboard damage observed near door of walk in freezer on left side. Requires 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.- REPEAT - Observed soiled plastic curtains throughout meat market. Replace the plastic curtains. Also observed buildup of dirty ice on floor of walk in freezer and buildup on hood vents. Requires cleaning.

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 EHS observed multiple Priority and Priority foundation violations during routine inspection. PIC unable to properly answer demonstration of knowledge questions 11, 8 and 4. CDI- EHS discussed the requirement and provided PIC the list of 17 questions.

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 PIC present is not a certified food protection manager.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a link to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review. EHS provided PIC with a hard copy of the vomit and diarrhea clean-up sheet in Spanish.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed wrapped cheeses stored in a container with wrapped raw chicken in walk-in refrigerator. Per PIC, someone accidentally placed the products together. Observed raw shelled eggs stored above RTE foods (cooked pork and beef). CDI- PIC properly rearranged storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 3-501.17 Observed cooked shrimp, cooked squid, and cooked crab legs in seafood display case without date mark labels. Per PIC, all three food items were opened from a commercial package on 12/22. CDI-EHS allowed PIC to backdate each food item. EHS educated PIC on date marking requirement and the importance of proper date marking. REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety EHS observed a container of cooked carnitas in walk-in refrigerator not date marked. Per PIC, he did not know when the product was cooked. CDI- PIC voluntarily discarded the food item.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of pain reliever stored above in-use prep table in kitchen area. CDI- Employee moved medication away from kitchen and prep areas.

4-501.11 Maintain equipment in good repair. Observed rusted shelving and prep tables throughout facility. Repair or replace all rusted shelving. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wooden plastic wrap containers no longer smooth. Replace containers with a material that is smooth, easily cleanable and nonabsorbent.

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 residue (read meat marinade) splattered on plastic wrap containers. Keep containers to remove red splatter. See violation number #47 for details on plastic wrap containers.

5-205.15 Maintain a plumbing system in good repair. Observed meat prep room handsink leaking when faucet turned on. Repair leak at handsink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outdoor dumpsters wit side doors open. Observed one outdoor dumpster without lids. Install lids or replace with a dumpster with lids. 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 multiple damaged ceiling tiles within the meat prep room. Replace all damaged ceiling tiles. 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 soiled plastic curtains throughout meat market. Replace the plastic curtains. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one of two meat slicers soiled and not cleaned from the previous day (09/29). CDI-Food employee washed, rinsed and sanitized meat slicer. ES discussed when to clean and sanitize with staff. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo Mexicanio, Suelto, Beef chunks, beef ribs, and longaniza Mexicane (all raw meats) cold holding above 41F meat display case. Per food employee, all items were prepared on 09/29 and have been cold holding in unit since that same day. CDI-PIC voluntarily discarded all food items. ES observed ambient temperatures below 41F in both sections where food items were stored. ES discussed proper cooling parameters and methods with food items prior to being placed in display case. 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 cooked shrimp, cooked seafood mix, and cooked squid in meat display case without date mark labels. Per PIC, all three food items were opened from a commercial package on 09/29. CDI-EHS allowed PIC to backdate each food item. ES educate PIC on date marking requirement and the importance of proper date marking.

3-501.13 Use approved thawing methods. Observed frozen raw whole chickens thawing in prep sink with 74F water temperature. ES educated PIC on the approved thawing methods. CDI-Chicken moved to walk-in cooler to continue thawing process.

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 raw proteins stored in walk-in freezer with heavy ice build on the boxes. CDI-PIC voluntarily discarded product. REPEAT but points kept at half because of different observation.

4-501.11 Maintain equipment in good repair. Observed rusted shelving and prep tables throughout facility. Repair or replace all rusted shelving. Observed water leak and ice build up within walk-in freezer. Identify issue and repair leaks.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed large pots and pans being used to store grease and food items that are too large to be washed, rinsed and sanitized in the facility’s two 3-compartment sinks. ES recommended cooking in smaller batches and using food equipment that can be fully submerged in the approved 3-compartment sinks. If the owner wants to install a larger 3-compartment sink in the facility, please contact health department prior to purchase and install. Repeat. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed in-use 3-compartment sink with wash solution at 77F. ES educated staff on proper wash solution minimum temperature .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both outdoor dumpsters with top lids and side doors open.

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 water leaking from ceiling within the meat prep room. Investigate and repair leak. Observed multiple damaged ceiling tiles within the meat prep room. Replace all damaged ceiling tiles. 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 soiled plastic curtains throughout meat market. Replace the plastic curtains.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils in hand wash sink near hot food area. CDI, items removed. EHS explained to PIC that sinks are only for hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat slicer, meat saw, and meat grinder. PIC states facility has been short staffed and are currently unable to meet cleaning standards. CDI, equipment to be Washed/Rinsed/Sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liver, beef tongue, and chorizo cold holding above 41F. Internal temperature of display case at 48F. Observed internal temperature of adjacent sections of display case at 40F or below. PIC states proteins were placed in case this morning. CDI, proteins moved to walk in freezer. PIC made service request to technician for repair. Verification required. Points not escalated due to only one section of equipment not working out of multiple sections.

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 beginning and end times for rotisserie chicken. CDI, beginning and end times added.

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 protein, seafood, and poultry on floor at walk in freezer. CDI, items to be relocated by PIC.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed large utensils being used that are too large to Wash/Rinse/Sanitize at 3 compartment sink. CDI, large utensils removed. EHS and PIC discussed solutions, including cooking smaller batches and the potential purchase of a tilt skillet. PIC states facility will cook food in smaller batches.

4-602.13 Nonfood Contact Surfaces - C Observed soiled sliding doors at meat display case. Need cleaning.

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 water leaking from ceiling at meat prep room. PIC states water may be coming from condenser on the roof. PIC made service request for technician. 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 spilled seafood and soiled floors at walk in freezer. Need cleaning.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand was sink in kitchen area blocked by trash can and plastic crate. CDI, items removed.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat grinder. CDI, PIC instructed employee to clean equipment. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on interior protective plate in ice machine. Need cleaning.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Barbacoa hot holding below 135F. CDI, item reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken legs, raw chicken breast, raw beef ribs, chorizo, and beef tongue cold holding above 41F. Observed interior temperature of display cooler at 40F and dropping. PIC states display coolers are cleaned every morning on Mondays and raw proteins are taking out and stored in meat prep area between the walk in cooler and freezer. Ambient temperature of meat prep room at 45F. PIC states cleaning takes approximately one hour and a half to complete and proteins are placed back in display cooler after cleaning. PIC states temperature of protein is not monitored. CDI, items placed in walk in freezer to cool. Items reached 41 by end of inspection.

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 begin and end times on rotisserie chicken. CDI, begin and end times added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near hand wash sink in front.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand wash sink at kitchen area and front without paper towels. CDI, paper towels provided by PIC. Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sinks blocked by trash cans. Observed cold water not working at hand wash sink at kitchen area. Verification Required. EHS to verify hand wash sink is in good repair.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wipe gloves on soiled apron and proceed to cut meat. EHS explained that gloves shall be discarded after contamination and hands shall be washed before donning new gloves. CDI, employee discarded gloves, washed hands, and donned new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed leftover meat debris on grinder. PIC states grinder is cleaned twice a day. Interior temperature of room at 40F. CDI, PIC instructed employee to was, rinse, and sanitize thoroughly.

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 carnitas in walk in cooler at 51F. Employee explained carnitas were cooked the day before. Carnitas did not reach 41F within time parameter. CDI, food discarded by PIC.

Repeat: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef barbacoa and carnitas hot holding below 135F. CDI, foods reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liver cold holding above 41F. PIC states liver was cut at 8 AM that morning. CDI, item discarded by PIC.

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 no date mark on ham chubs and incorrect date mark on barbacoa in walk in cooler. CDI, items date marked.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility dried beef cuts and chorizo in walk in freezer. PIC states facility dries beef cuts and chorizo in oven then proceed to store in freezer for retail use. EHS explained to PIC that facility is conducting a specialized process and a variance is required. CDI, foods discarded and PIC will discuss with owners about obtaining variance.

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 carnitas cooling in deep bus tub and tightly covered with aluminium. EHS explained to PIC that foods shall be cooled in shallow, open containers. CDI, item discarded by PIC.

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 ice and heavy build up of debris on floor of walk in freezer. Need cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in meat cutting room blocked with various tools and items. CDI: Items removed. No one was in the meat cutting room or using the area at the time.

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 and beef cooling from yesterday above 41F. CDI: Items voluntarily discarded. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken in front display case below 135F. PIC agreed that product would be a good TPHC food due to them only during it during peak hours. TPHC form was filled out with PIC and emailed to PIC today during the inspection. CDI: Product will be discarded at 2:30pm. REPEAT VIOLATION

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 date of 7/24 on a turkey ham deli meat chub. CDI: Product voluntarily discarded. All other items were properly datemarked.

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 and beef cooling in deep, covered plastic containers and wrapped from yesterday. CDI: Product voluntarily discarded. EHS explained that products should be placed in shallow pans and left uncovered to cool. Alternatively, items could be placed in the walk in freezer and then moved to the walk in cooler. EHS provided PIC with link to the cooling diagram in Spanish via email. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed some insulation exposed on some sliding door coolers coming from the base of the coolers.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed pots in the cooking room too large to fit in the 3-compartment sink. Pot was sitting in mop sink area for washing. Pots may not be used.

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 tiles at walk in freezer door on the floor. Observed paint on some of the sliding door cases peeling/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 the floor of the walk in freezer with some ice build up and food debris. Ensure more frequent cleaning.

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 barbacoa that did not fully cool to 41F or below within the required 6 hour time frame. CDI-The barbacoa was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carnitas hot holding below 135F in the front HH Display case. CDI-The item was placed back onto the stove for reheating. REPEAT. *Only item out of hot holding temperature. Points kept the same today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one of the meat display cases holding food product above 41F. CDI-All items were removed and placed into the walk in cooler for rapid cooling. A technician will be called for repair of the cooler. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer. CDI-The bottle was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed barbacoa that did not fully cool due to being tightly wrapped and covered with a lid in the walk in cooler. CDI-The barbacoa was discarded due to not meeting requirement cooling time frames.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach in the hot holding meat display case. CDI-The roach was killed. REPEAT.

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 food product stored on the ground in the walk in freezer. Have placed onto shelving. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a burned out light bulb in the hoodvents. Have replaced. Observed a damaged door frame to one of the sliding reach in freezers. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler and the door frames on the meat display cases. Have cleaned. REPEAT.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Person in charge presented food protection manager certification but EHS observed no monitoring of employees to ensure food safety rules are followed such as cold holding, hot holding, date marking, manual warewashing, chemical sanitization, etc.

5-205.11 Maintain access to handsinks. -Pf Observed large trash can in front of kitchen handsink and grey crate on floor blocking front handsink. CDI - Both items removed to maintain access to handsinks.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee washing and rinsing dishes in one compartment of the 3 compartment sink and placing on dish shelf without sanitizing step; therefore no immersion time in sanitizer. CDI - EHS proper procedure to PIC and items were placed back in sink for proper wash-rinse-sanitize. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bottle of chlorine sanitizer at 10 ppm. CDI - PIC removed bottle from food prep area to add more chlorine.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed container of soft cheese with green/black growth inside. CDI - PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked jalapeno, barbacoa, chicken wing, pork, chicken wing, and carnitas hot holding below 135F in hot case. CDI - Employee discarded all items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 pans of raw chicken holding above 41F in display case. CDI - Employee took all 3 pans to to walk in to cool rapidly.

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 containers of different types of salsa and queso. Employee stated they were prepped 9/08. Employee began making date labels for all containers missing date marks. 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 several semi-soft and soft cheese such as hebra, san juan, and anejo, in display case with date of 08/08/19. PIC stated they were incorrect and were meant to have 09/08/19 date mark. Employee began correcting date marks. Verification required within 10 days of inspection to ensure facility is correctly date marking TCS products.

3-501.13 Use approved thawing methods. Observed packaged beef thawing in standing water in 3 comp sink.

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

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 food on floor in walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup on multiple gaskets, inside the crevices and cracks on the sliding reach in cooler units. Observed sticker residue all along outside of display case unit. Observed walk in freezer floor in need of cleaning. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf COMMENT: Observed no handsoap at front kitchen handsink. CDI. PIC replaced with handsoap.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on meat slicer. Per conversations with the PIC they clean the meat slicer nightly. Instructed PIC meat slicer must be cleaned every four hours. PIC had employee clean meat slicer correctly. Repeat; half points as different issue as previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork sausage and ground sausage holding at 45F in cooler. CDI. The pork sausage and ground sausage was placed in the walk in cooler to cool at maintain at 41F or below until cooler is repaired see #45.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed chlorine sanitizer over 200 ppm in spray bottle. CDI. PIC remade chlorine sanitizer, EHS provided instruction. Observed insecticide stored in kitchen. PIC moved insecticide to office; instructed not to use in kitchens unless commercially approved.

4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards. Observed broken gasket on walk in freezer door. Observed buckling walk in freezer floor. Observed broken glass on meat hot holding display case; PIC has ordered new cutting boards and glass for display. Plastic wrap has been utilized as a temporary sneeze guard until replaced today. Repair cooler defrost cycles to not take place during the day as it throws off highly used cooler (holding sausage at 45F). PIC to place work order. Repeat; full points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup on multiple gaskets, inside the crevices and cracks on the sliding reach in cooler units, internal portions of the display coolers and shelving. Repeat; full points.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Observed non-working urinal and non-working toilet in men's and women's restroom. PIC stated plumber to fix toilets today.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed debris buildup on plumbing fixtures in both restrooms.

3-302.11(A) Separate the different types of raw animal foods. -P COMMENT: Observed chorizo stored below fajita chicken in the walk in cooler. CDI. Employee immediately separated meats. No points taken the facility has dramatically improved on raw storage and this was the only raw storage order that was out of compliance.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed chlorine sanitizer in kitchen three compartment sink at 10 PPM of chlorine. CDI. Chlorine was remade to 50 PPM. Observed very large cooking pot being cleaned in the mop sink. In order to clean properly all untensils shall be cleaned in the three compartment sink (see #46). Cooking pot was not cleaned and can not be effectively sanitized. CDI. PIC to remove cooking pot will verify as mentioned under #46. Observed debris on containers in meat cutting room. CDI. Containers were thrown away.

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 meats on display for customers without date marks made Wednesday: barbacoa, pork, goat, and chicken wings. CDI. Dates were placed on cooked items appropriately. Repeat. Facility has properly date marked all other items that were an issue at the previous inspection half points taken; will re-evaluate at the next inspection.

4-502.11(A) Maintain utensils in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards. Observed broken containers in meat cutting room that need to be discarded. Do not use white board as a food contact surface for pork skins in display case. Observed buckling walk in freezer floor.

4-301.12 (B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used. - Pf Large cooking pots noted in the kitchen not able to be properly washed and sanitized. Observed them in the mop sink where employee states they clean them. PIC removed large cooking pots.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the walk in freezer metal floor. Clean the internal portions of the raw meat display cases. Repeat.

6-202.14 Toilet Rooms, Enclosed - C COMMENT: Observed women's restroom without proper door closure. A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

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; 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. Debris noted at the following: the walls throughout the kitchen on FRP board, on the backside of the fryer/stove area, and under shelving in the walk in cooler. Clean the FRP wall at the men's toilet. Replace the non working lights in the kitchen area of the meat market and the lights out in the women's restroom. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. No certified food protection manager on site during inspection. Discussion held with the person in charge on where to take classes and the necessity of the certification. Repeat. Several violations as seen in report are evidence that (A-L) PIC (person in charge) duties are not being maintained (hand washing, glove use, cooling, employee awareness etc). Education of all persons in charge in the establishment is necessary and needed to ensure proper food safety.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee handling cell phone with gloves on. Employee then proceeded to handle food with same gloved hands. Observed same food employee change gloves without washing hands after handling cell phone with previous gloves. CDI. Conversation held with PIC and corrective action on the spot by having employee was her hands and don new gloves.

3-302.11(A) Separate the different types of raw animal foods. -P Observed the following: whole turkey stored in customer reach in case directly touching the outside of large pork portion. Raw barbacoa in walk in cooler stored over ready to eat salsa and cooked barbacoa. Raw chicken wings in walk in cooler stored on top of pork. In the meat case: fajita (steak chicken shrimp mix) piled high stored directly beside beef; ground pork stored directly beside ground beef without any partition; and fish directly beside chicken without partition. Conversation held with PIC on importance of separating raw animal foods and also different ideas of separating the foods to eliminate any potential for contamination (purchasing new plastic partitions, separating by spacing etc). I will return within ten (10) days to verify compliance of violation.

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 During discussion with the person in charge, it was expressed that the barbacoa in the walk in cooler was cooled overnight in the walk-in cooler on Friday, 11/30. The product was checked and the temperature was 65F. CDI. The PIC voluntarily discarded the barbacoa.

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 In the deli case, chubs of ham (sliced yesterday), salsa verde (made 11/30), salsa rojo (made 11/30), queso cheese & cream cheese (sliced 12/1), and nopales salad (made 12/1) did not bear any date marks. Barbcoa in the walk in cooler made 11/30 marked "12/7" as discard date. This is incorrect and should be 12/6 as the first day the food is prepared opened or made shall count as day 1. Had the PIC redate all products listed above. Repeat. I will verify this violation within ten (10) days for compliance.

7-201.11 Store toxic materials to avoid contamination. -P COMMENT: Observed comet bleach and other cleaner in the prep sink in the kitchen. PIC states prep sink is currently not in use (see #49). Had the PIC move the chemical to appropriate location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf Observed beef barbacoa cooling in very large pot in walk in cooler from Friday, 11/30. Conversation was held with the PIC about cooling methods and how to achieve cooling compliance (ice bathing and smaller, uncovered portions). CDI. The PIC voluntarily discarded the barbacoa.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C COMMENT: Remove dead insects at a frequency that precludes their accumulation. Observed several dead water bugs/insects in the women's and men's restroom. Increase cleaning frequency of these areas.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shelving for food in the walk in cooler slightly off the floor. The rack needs to be raised. Observed buckets of food on floor in the walk in cooler. 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Unpackaged food may not be stored in direct contact with undrained ice. Observed raw fish and shrimp being stored on undrained ice. Make sure to store where product can drain. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee food and personal items (keys etc) on the prep table in the kitchen area. Store employee items in designated area.

4-501.11 Maintain equipment in good repair. COMMENT: Walk in freezer door broken (PIC has work order). Repair the walk in freezer floor as it is becoming loose.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Clean the walk in freezer metal floor. Clean the internal portions of the raw meat display cases.

5-205.15 (B) System maintained in good repair - C Repair the non-working handsink in the women's restroom. Repair the plumbing underneath the prep sink in the kitchen area so the prep sink can be used.

5-501.17 Toilet Room Receptacle, Covered - C COMMENT: No covered trash can available in the women's restroom. Provide a covered waste bin in female restrooms.

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; 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. Debris noted at the following: the walls throughout the kitchen on FRP board, on the backside of the fryer/stove area, and under shelving in the walk in cooler. Seal the wall around the outlet in the men's restroom as it is exposed. Replace the non working lights in the kitchen area of the meat market and the lights out in the women's restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe a certified food protection manager. Make sure to have one at all times. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in prep area. CDI PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser in womens restroom not operating. CDI PIC provided soap bottles.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee going from dirty to clean at ware washing. while wearing gloves. CDI Food employee stopped and directed to remove gloves coupled with a hand wash. REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs being stored over sour cream and tortillas in walk in cooler. CDI Product was moved to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw pork and beef holding above 45 degrees; 3 pans. CDI Product was discarded; PIC will not use that case until maintainence will fix. Will check back for long term compliance when inspecting the other establishment.

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 packs of ham that were opened and not date marked from yesterday. Observed containers of barbacoa without a date marking. CDI PIC was certain product was open yesterday, product was able to date mark due to ability to demonstrate when it was open. REPEAT Have to have 100% compliance with VR or will result with permit action or risk control plan.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the freezer and walk in cooler. Make sure to keep food off the floor. 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Unpackaged food may not be stored in direct contact with undrained ice. Observed raw fish being stored on undrained ice. Make sure to store where product can drain.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Did not observe a certified food protection manager during visit. Make sure to have one present at all times.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken being stored on top of beef and pork. Observed cooked products being stacked on top of raw chicken. CDI PIC rearranged and divided based on cook temperatures. Did not observe any contamination due to packages intact. *Food establishment had a delivery at 8 am this morning. Make sure to put product up in a timely manner to ensure contamination will not occur.* 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed same food employee twice touching trash cans with gloves on. CDI Food employee stopped and directed to wash hands.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed food establishment reheating rotisserie chickens in display case. At time of inspection, PIC stated that chicken had been reheating for a little over an hour. At the end of inspection, rotisserie chicken still wasn't to 165 degrees. CDI Product was discarded. *Make sure to reheat on grill/oven; display case is not designed for reheating food to 165 degrees.*

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa in walk in cooler date marked for 3/21 and in display case for 4/4. CDI Product was 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 Observed beef stew and chicken that was cooked yesterday without date marking. CDI PIC marked item durings inspection due to certainity of when it was prepared and large containers. *In future inspections, issues with date marking will result in discarding all product.*

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles containing sanitizer solution not labeled. CDI PIC labeled during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Did not observe a thin probe thermometer. VERIFICATION REQUIRED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant food debris and build-up in display case, doors, walk in cooler doors etc. Make sure to increase cleaning frequency. REPEAT

6-303.11 Intensity-Lighting - C Observed more than 3 lights out in kitchen in hood unit. Make sure to replace. REPEAT 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones and purse being stored on food preparation surfaces and box of unopen single service. Make sure to store items to ensure contamination will not occur.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Oberved a covered employee drink stored on the cutting board today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Chorizo casing container was stored in the handsink today- cdi moved out of sink.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed many pieces of ham unwrapped in the deli case touching the red plastic liner and the sides of the cooler. cdi- ham discarded. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed fish in the freezer that were not covered.

4-702.11 Before Use After Cleaning - P Oberved a clear plastic container being washed with soapy water at the front 3 comp. sink, rinsed, and then placed on the prep table where deli wrap was put into it for use- cdi employee stopped to wash rinse and sanitize. The 3rd compartment had 0ppm chlorine so bleach was added so it was at least 50ppm before these dishes were sanitized. (even though deli wrap is used as a liner, some meats incidentally touch this plastic in storage). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on back side of saw blades-cdi sent to be washed, rinsed, and sanitized.

3-306.14 Returned Food and Re-service of Food - P Observed red bags of food in display cases along the line today and staff stated that these meats are ones that customers have ordered and then when they get up to the register they don't want them. Then staff uses this returned food to make chorizo. cdi- all bags discarded today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mulitple items on the steam table at <135F today- cdi all reheated during inspection and reached 165F or more before being placed back on the unit. Unit was turned up as well. Staff stated that the reheated foods in this unit were reheated on the stove before being placed into the 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 many end pieces to ham chubs in the display case with no dates and comingled-cdi discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa that was made >7days prior- cdi discarded. Thank you for date marking this product and the soft cheeses, just remember to only give these products 7 days after opening.

3-501.13 Use approved thawing methods. Observed 4 large pieces of beef thawing on the front line today out of refrigeration- cdi put back into the walk in cooler. Use the walk in cooler to thaw these or use continually running/draining cold water.

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 chicken wings that are packaged onsite and sold via customer self service without an ingredient label- cdi informed PIC of the requirements for labeling- no allergens were in the marinade.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pests in the meat market today. Gnats looked much better in the back today.

4-501.11 Maintain equipment in good repair.j Observed a torn gasket on the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.' Build up on switches and knobs to equipment, display case and runner to it, and on the exterior of some pieces of equipment(in crevices).

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed the grease trap lid closed today but the dumpster main lid was open and there were two bags of trash on the ground.

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. Build up on cutting room ceiling. Peeling paint in the walk in freezer.

6-303.11 Intensity-Lighting - C Observed many lights out on the hood unit.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink with a lid was on the slicer- cdi moved to the lower shelf. Observed employee food over meat market food in the walk in - cdi employee food moved to the lowest shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Dirty rags and spoons were stored in the alcove handsink- cdi removed to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored with commercially processed beef jerky- cdi separated and jerky was moved to the ready-to-eat storage shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat on saws where the blade is- cdi cleaned during inspection before use. These looked much better(behind the wheels were clean today).

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pork that had been reheatinig in the steam table unit for 30-40 minutes and had only reached 80F. cdi Product put on stove so that the meat reached 165F or more internally(not just the broth). chicken was in the deli from teh meat market today at <135F and it had been reheated just 1 hour ago- cdi discarded. Be sure staff are checking the reheat temps with thermometers.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open soft cheese and open cream without an open date on them- cdi back dated. Good work on dating salsas.

3-602.11 Food Labels - PF Observed no safe handling instructions on on raw meats packaged in-house that are offered for sale in the side display unit- cdi safe handling stickers applied during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats are around the dirty linen bag in the back.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of gloves and boxes of deli wrap(open) on the display case where customers have access and can contaminate. cdi all moved to the prep tables to correct.

4-501.11 Maintain equipment in good repair. Torn gasket on teh walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on outside of display cases and on the exterior of the saws. Big improvement on cleaning overall.

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

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. Build up on cutting room ceiling. Peeling paint on walk in freezer walls.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rust from dishes being left in handsink today- do not store dishes in this sink as it is only for handwashing.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored over cheese- eggs moved to the bottom shelf to correct.

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 cooked bbq beef and cooked pork that had been cooling overnight at room temperature- See chart. Both had soap added and were discarded to correct. Cooling handout provided today.

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 red salsas made 4 days prior with no date on them. They were stored between 41-45F and were discarded today to correct (repeat). Soft cheeses(when not frozen as they were today and red salsas must be dated once made or opened).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef and pork that had been cooling since the night before out of refrigeration and in a very large portion. These must be broken down into smaller portions and put into the walk in to cool quickly. Use thermometer to be sure hot foods are cooling according to the time listed in #18 in this inspection.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf observed the thermometer reading -20F at room temperture today. Thermometer recalibrated using ice water to correct. Be sure staff checks this thermometer at least weekly in ice water and when it is dropped.

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 single use bowls stored in salsa containers today- recommend using long ladels so the hanldes can hang on teh side of the bucket to keep it out of product.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed deli wrap and gloves stored on top of the display case where customers could contaminate- keep these behind the counter to protect.

4-501.11 Maintain equipment in good repair. Observed one black plastic piece missing from a display case door frame that is making it hard to clean. Observed a broken saw cover- replace.

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 switches to slicer, on sinks, and non food contact portions of slicer and saw.

. . Observed no one onsite with a certfed fo0d protection certfecate. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed build up on the saw and slicer today. It was visible where the saw blade had not been taken off the nght befre for cleaning. Staff must break this equipment down, wash, rinse, and then santize so that it is stored as clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

| Observed salsas, del pork, and cream cheese that had been opened/made >24 hrs prior. Back dated during i inspection to correct.

Sanitizer bucket was on teh floor- picked up to correct,. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

observed 2 scoops with no handles stored in food. observed ice scoop stored on soiled surface. 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 baseboard missing from the walk in cooler where new FRP has been put up. Observed broken tile in the cutting room(at exit and at drain). 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today. Store manager stated that they are working on finding a Spanish speaking course for employees to take.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee cup on prep table without lid. CDI: drink was moved to shelf below prep table to eliminate possible contamination.

| Observed grinder parts stored in the handsink today- moved to 3 comp. sink to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

3-302.11(A) Separate the different types of raw animal foods. -P Observed meat display cooler with no clear separation of the different types of animal foods. Observed raw chicken right beside and slightly above ready-to-eat pickled veggies. CDI: PIC was educated on the separation of the different types of animal foods.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Repeat - Observed meat saw with significant build-up of dried meat. Meat saw needs to be thoroughly washed, rinsed and sanitized before it can be used. Machine is to be unassembled to ensure proper cleaning. Observed slicer that was last used yesterday with significant splatter build-up on back of machine and all around the blade. Slicer needs to be thoroughly and properly cleaned before it can be used. Observed meat grinder with soiled water standing in it. Meat grinder needs to be properly cleaned. CDI: PIC agreed to properly clean all equipment. Verification required to ensure all equipment has been properly washed, rinsed, and sanitized.

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 large pot of lamb in stock upon arrival, sitting out waiting to be reheated. Product measured 76F in the middle and 71F on the outer edges which indicates improper cooling. PIC stated product had been taken out of the walk-in 10 minutes prior. Product had been put in the walk-in yesterday in the same large pot to be cooled. CDI: product was voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed dried pork meat in hot holding unit at 78F. Pork had been in unit since yesterday. CDI: pork was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken wings sitting out on prep table in front by display coolers thawing at an improper temp. Chicken was at 58F.

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 multiple items such as crema, tomato guacamole, salsa, soft cheese, and cooked pork in display coolers and walk-in without date labels. It appears Facility isn't dating any food items. CDI: PIC ensured dates would be marked on all TCS 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 large pot of lamb in stock sitting out upon arrival. Lamb had been cooled in the pot and did not meet time and temperature parameters. CDI: product was voluntarily discarded. Ensure large amounts of hot food are cooled in smaller portions.

3-501.13 Use approved thawing methods. Observed raw chicken wings sitting out on front prep table upon arrival. chicken wings had been thawing like this all morning. They were at 58F. CDI: wings were taken to finish being prepared immediately. Thaw meat in cool running water, in the microwave, in the walk-in cooler, or during cooking process only.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -Repeat - Observed three food employees with wrist watches on during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths stored around facility, out of sanitizer. Observed no sanitizer buckets. CDI: sanitizer solution was made up with the proper concentration of chlorine to properly store wiping cloths in to prevent the growth of bacteria.

4-502.13 Single-use and single-service articles may not be reused. Observed single use meat trays in 3 compartment sink. PIC stated trays were going to be washed and dried for re-use. CDI: It was explained to the PIC that single-use articles are to only be used once and then discarded because they are not cleanable. All trays were discarded.

4-202.16 Nonfood-Contact Surfaces - C Observed plastic wrap being held in a hand-made wooden box on prep table. Wood is not sealed and therefore not cleanable. Resurface or replace wooden box.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed entire display cooler in need of cleaning in the bottom of cooler, and all other areas. Observed non-food contact surfaces of slicer and meat saw equipment in need of major cleaning. Observed general cleaning needed in all areas including cold curtains, cooler handles and multiple other surfaces.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -Repeat- Observed peeling paint on the walk-in cooler walls. Inspection conducted with Savannah Parker leading.

Observed no certified food protection manager onsite today. 210 days have passed since the permit was issued. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed no parasite destruction letter onsite for the tilapia used in the ceviche and the tilapia is only cooked with lime juice, not heat. Letter provided by distributor during inspection to correct. Keep this letter on file for future inspections and get a new letter if the product ever changes(be sure what they send you matches the company on that letter- it was verified today). 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf

TObserved a soiled meat saw today that had dried meat on it from yesterday. Through discussion it was found that employees are only washing and rinsing food contact surfaces. Cloro y Agua mixture made at 50-200ppm so the employee could begin breaking down equipment and washing, rinsing, and sanitizing before it is used again. If there is not a cross contamination risk then the saw should be washed, rinsed and sanitized every 16 hours. 4-702.11 Before Use After Cleaning - P 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed no consumer advisory offered for ceviche that warns consumers that it contains raw fish. Ceviche pulled to not sale to correct. 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

Observed an employee handling food with a wrist watch on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed a broken grinder blade today- replace. 4-501.11 Maintain equipment in good repair.

Observed peeling paint on the walk in walls today-. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food proteciton manager certification. Facilty is within initial grace period allowed to obtain certification. Handout left with PIC containing infromation on courses.

6-301.14 Post a handwash sign at each handsink. No handwashing signs in restrooms. CDI - Adhesive handouts left with PIC. Improvement from last inspection. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Pieces of meat grinder stored in hand sink in prep room. CDI - Relocated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut queso cheese and portioned containers of salsa made the previous day with no date marks. Discussion with staff indicated that these items are weighed and labeled at the time of sale which also dates the item with the day sold not the day made. CDI - These items all labeled with corrected dates today.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has proof of food protection manager certification. Facility has 210 days from date permit was issued to comply.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could not produce health policy iformation and has limited knowledge. CDI - Electronic copy sent to PIC to review with staff and post.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee drink stored on rack above clean drain board of three comp sink; another stored next to raw beef in cold display case. CDI - Both relocated to low shelves.

6-301.14 Post a handwash sign at each handsink. No hand washing sign at hand sinks in prep areas or restrooms. CDI - Adhesive sign handouts left with facility to post. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Wrapping machine stored in front of handsink in kitchen area blocking access. CDI - Relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Case of raw beef stored on shelf above cheese in walk in cooler. CDI - Rearranged with correct storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked ribs and cooked pork holding below 135F in hot hold display. CDI - Reheated to 165F+.

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 dates on ready to eat cheeses in cold display. CDI - Explained that these items need to be dated marked with the day they are opened; items back dated.

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 ribs cooling at room temperature already below 135F. CDI - Ribs moved to walk in freezer for rapid cool down.