FONDA LAS TARASCAS

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menu offering cook to order meat with no asterisk next to menu item to indicate to the customer that this item may be undercooked VR needed 9-25-26

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup being used as a scooper in the rice. CDI PIC removed cup. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers stored on top shelf with the food contact surface exposed. CDI PIC inverted the trays.

4-501.11 Maintain equipment in good repair. Observed the 3 door RIC not working. No food is being stored in the unit. PIC stated that they are waiting for a part for the unit’s repair. EHS explained to the PIC that this unit must be repaired or replaced asap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa stored i the glass front soda cooler above 41F. PIC stated that it was put in the cooler at 10 am. EHS explained that the cooler is not made for storage of tcs foods. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a sanitizer bucket and burn cream stored on the top shelf of the prep table above food. CDI PIC moved the sanitizer bucket and cream.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup being used as a scooper in the rice. CDI PIC removed cup.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no letter of guarantee for shrimp used for ceviche. Ceviche is served with raw shrimp. VERIFICATION REQUIRED to ensure a letter of guarantee is obtained.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored behind a container of raw shrimp in reach in cooler. CDI: PIC re-arranged items to proper storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few TCS ready to eat items being stored in reach in cooler uncovered. Store already cooled foods covered to protect against contamination.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed menu containing ceviche prepared with raw shrimp with no asterisk next to menu item to indicate to the customer that the item is prepared with raw ingredients. CDI: PIC was able to make corrections to menu digitally and will print out.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles, one with windex and one with chlorine sanitizer being stored in dry storage area unlabeled. CDI: Employee labeled bottles.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed mustard, ketchup and sour cream squeeze bottles being stored in prep flip top cooler unlabeled. Label all working bottles of food.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being stored in prep flip top cooler sliced in half with sticker still intact on skin. Remove stickers and wash produce prior to use.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few stacks of single service to go containers being stored outside of their original packaging right side up on prep shelf. CDI: PIC inverted containers to protect against contamination. REPEAT.

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 wash solution at 93F in 3 compartment sink with utensils actively being washed. CDI: PIC refilled wash solution which measured 110F.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC CFPM certificate is expired. PIC verified knowledge by answering questions pertaining to food service during and after inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided vomit and diarrhea clean up plans in Spanish, as well as clean up poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) portion of food brought from home (raw shell hens eggs) stored above unwashed vegetables in standing RIC. Per conversation with PIC, items were left above food held for resale during preparation for food truck. CDI - PIC rotated raw shell eggs to separate employee storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed left hand side of main prep unit with ambient temperature of approximately 49F. Right hand side of cooler was 41F. Per conversation with PIC, repair personnel would be providing part to regulate temperature throughout unit shortly. EHS place unit on emergency TPHC; left side TCS food items, prepared at approximately 11 am, were marked for disposal at 5 p.m. A verification will occur no later than 09/27/2025. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed one (1) spray bottle of oven cleaner with no label CDI - PIC identified contents and EHS affixed label to spray bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P EHS observed one (1) bottle of household ant and roach spray stored at chemical shelf. Per observation and conversation with PIC, there were no signs of pest entry into establishment. CDI - PIC voluntarily disposed of unauthorized pest spray.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bucket used to hold in use wiping cloths at approximately 10 ppm chlorine. All other portions of sanitizer were at correct strength. CDI - Chlorine bleach was added to sanitizer bin to return sanitizer to approximate strength of 100 ppm.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (to go boxes) at prep top with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for chlorine sanitizer within establishment. Per conversation with PIC, test strips were taken onto newly opened MFU. EHS verified strength of in use sanitizers throughout establishment. A verification will occur no later than 10/04/2025.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple (approximately five (5)) portions of employee food intermingled with food held for resale in standing RIC 1 (coffee creamer, lactaid milk, unwashed hens eggs, wrapped chocolate bars, etc.) CDI - Food employee rotated food items to lower storage to prevent potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC CFPM certificate is expired. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/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. Observed a pan of raw shrimp touching a pan of raw chicken in the reach in cooler. CDI PIC moved raw shrimp to higher shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and fish in reach in cooler above 41F. PIC stated that it was thawed today and just put back in the reach in. CDI PIC put shrimp and fish in the reach in freezer and cooled back down to 41F. EHS educated PIC on approved thawing procedures. Also observed hot dogs in the prep top above 41F. PIC stated that they were thawed in the last hour and put into the prep top. CDI PIC put hotdogs in the reach in freezer and cooled to 41F. 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 a pan of hot dogs and sliced ham in the prep top not date marked. CDI PIC date marked pans. 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 (A), (B), (C ) Use approved thawing methods. Pf Observed raw meat thawing on prep sink with no running water. CDI EHS educated PIC and he put meat in Reach in cooler.

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 3 open drinks in the kitchen ( prep table and on the drain board with clean cutting boards). Also observed employee drink in the Reach in freezer commingled with food. CDI Employee moved all drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked menudo in reach in cooler above 41F. PIC stated that it was prepared yesterday. CDI PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 pasta in the lowboy cooler with expired date mark and menudo not date marked. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility is cooking and cooling 6 tcs foods ( Chicken, ribs, 2 kinds of soups, menudo, and beans) and does not have the equipment to do so safely. See temperature chart. EHS advised PIC that their permit only allows 3 items to be cooked and cooled. PIC voluntarily discarded menudo, chicken soup, and beans because they were above 41F. VR 3-1-25

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed bread loaves being stored in trash bags with no barrier. CDI EHS educated PIC and bread was voluntarily discarded.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed no use sign on only handwashing sink in facility. PIC stated that caulking had been applied around the sink the previous night. CDI - PIC removed sign and sink was functioning. - 1 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles and squirt bottle of bleach not labeled. CDI - PIC labeled both bottles. - 1 -

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed plates and bowls being stored right side up on shelf. CDI - PIC inverted items to prevent environmental contamination. - 0.5 -

4-501.11 Maintain equipment in good repair. Torn gasket on upright 2 door refrigerator. Replace - 0.5 -

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed cucumber in reach in cooler with mold on it. CDI PIC voluntarily discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork in reach in at 44F. PIC stated that she took it out this morning. CDI PIC but it in reach in freezer. Observed ham and hot dogs in low boy cooler at 53F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed small containers from the prep top inside the reach in cooler not date marked. CDI PIC provided date mark. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed ceviche that contains raw shrimp on the menu with no asterisk next to it. CDI PIC put asterisk next to consumer statement and ceviche on menu.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on prep table. CDI PIC moved sanitizer bucket.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps around back door.

4-501.11 Maintain equipment in good repair. Observed a leak in the the first reach in cooler. PIC moved food that was under the leak.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee meds above cooler and prep table. CDI Employee moved meds. REPEAT 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee open drink on bottom shelf of prep table with food and dishes. CDI Employee moved drink

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken and raw beef stored on shelf above cooked tripe in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw foods to bottom shelf. Improvement from last inspection so kept at half credit. REPEAT 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 Broth stored on prep table measured 66F. Employee stated it has been on table since 8AM. TCS foods must be held under temperature control or time control. CDI - PIC discarded broth. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 2 containers of salsas were prepared on 11-28 and 11-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded salsas. Improvement from last inspection so kept at half credit. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet cloths observed on tables in kitchen at beginning of inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle observed on prep table. Store employee personal items in separate location. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above cheese in upright cooler. Raw eggs stored above limes in other upright cooler. CDI - PIC moved raw eggs to bottom of cooler. // 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. Pan of raw chicken stored on shelf above raw beef in upright cooler. Do not store raw chicken above raw beef. CDI - Raw chicken moved to bottom of cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in sandwich cooler were 62-71F (lettuce, tomatoes, ham, cheeses, sour cream). All TCS foods in upright cooler above 49-54F (8 containers of green and red salsa, raw chicken, horchata, lengua, lettuce). Portioned salsas in domestic cooler measured 41-51F. TCS foods in cold holding shall measure 41F or less. All TCS foods in coolers were discarded. Establishment needs to repair upright cooler and sandwich cooler. Establishment has voluntarily closed until refrigeration can be repaired. VR - Verification required within 3 days that coolers are repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Horchata was dated as being prepared on 7-15. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Horchata 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 Menudo in upright cooler was missing date label. TCS ready-to-eat foods must be labeled with date prepared. CDI - PIC placed date label on menudo. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment is trying to hold too much food for the amount of refrigeration space in establishment. The sandwich cooler and largest cooler were not functioning. Only the beverage cooler and 2-door cooler were holding below 41F. CDI - Establishment has voluntarily closed until the refrigeration is fixed. Establishment must reduce amount of TCS foods in establishment.

4-501.11 Maintain equipment in good repair. Torn gasket on upright freezer door. 3-door cooler and sandwich cooler are holding above 41F. Repair listed equipment. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small cooler with portioned salsas is not NSF commercial equipment. It was also not holding below 41F. Establishment must remove and acquire commercial cooler. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Some trash around dumpster. Keep refuse area clean to prevent attracting pests. 0 pts.

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. 0nserved no certified food protection manager in the facility at the time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, tomatoes, cold holding at temperatures above 41F. CDI. PIC indicated that they were cut not long ago and took it to the cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of salt and spices with no label. CDI. PIC labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths. Stored directly on prep tables.

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 build up around the cooking line. NEEDS to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food being prepped in the 3 comp sink while soap water is present in the same sink. CDI. PIC removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salsa cups cooling with lids in the beverage cooler. Items moved to walk in freezer to cool

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing in the sink without running water. CDI. PIC ran water on it.

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 build up around the cooking line. NEEDS to be cleaned.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone stored directly by customers food. CDI. PIC removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. 0nserved no certified food protection manager in the facility at the time of inspection.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops in RI stored with handle touching the food. CDI. PIC removed.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no clean up plan in the facility during inspection. Provided PIC with one.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of salt and spices with no label. CDI. PIC labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open through out the inspection period. CDI. PIC closed the door.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon in over ready-to-eat ham and hot dogs all stored in the same container in reach in cooler. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa in reach in at 48 F. Reach in unit temperature was set at 42F. CDI - PIC moved salsa to another reach in to cool and set temperature of reach in down.

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 single service trays on the floor in storage hall.

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 beef tongue that was cooked and cooled last night in the tall reach in unit tightly covered and above 41F. Per PIC the beef was cooked at 9pm last night and placed in the reach in before closing. CDI- PIC Voluntarily Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed beef tongue stored in the tall reach in unit tightly covered and in a bulk container. CDI- PIC Voluntarily Discarded.

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 ice scoop in contact with ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken(44F), beef(46F), and chorizo(45F) all above 41F in the tall true reach in unit. CDI-PIC voluntarily discard.

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 lettuce, onions, and tomatoes cooling in the flip top unit, covered after being cut. -CDI-Explain to PIC the importance of cooling and proper ways to cool. Moved items to tall reach in freezer to chill and placed back to flip top.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed a cup being used to scoop rice and the handle of scoop in contact with flour.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods in Flip Top unit not cold holding at 41F or below. CDI- PIC stated items hadnt been in there long and that the temperature was fine when they opened. PIC placed items in freezer to cool down. VR within 10 days. But will be back tomorrow to check on unit since its not working.

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 couple different foods not date marked. CDI- PIC date marked items.

4-501.11 Maintain equipment in good repair. Observed prep unit not working. Holding at 55F.

2-102.12 Certified Food Protection Manager - C Observed no one on site with a certified food protection manager certificate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on containers. CDI- PIC arranged them so they could air dry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cooked beef tongue at 50F in the reach in cooler and shell eggs at 51F on the counter. Because the items were above 45F, points were deducted. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. CDI - PIC voluntarily discarded the items. Suggested TPHC (time as a public health control) for the shell eggs; procedure sheet was emailed with the inspection.

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

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the reach in cooler; replace gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the prep unit gaskets and the dry storage shelves by the fryers.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the hand sink; repair leak.

2-102.12 Certified Food Protection Manager - C - PIC's certification has expired.

General comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink. CDI - paper towels were provided.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chorizo stored above raw shell eggs in the prep unit. CDI - items were rearranged correctly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs and raw chorizo stored above cheese in the prep unit. CDI - items were rearranged correctly.

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 2 containers of refried beans cooling from last night in the reach in cooler. Both containers were still above 45F. CDI - items were discarded. Explained proper cooling time/temperature requirements and methods.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Establishment has 180 days to obtain certification.

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 lettuce and sliced tomatoes stored in prep cooler without date mark. CDI by date mark.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored out of sani bucket.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed chicken cooling on prep table 140F. Instucted PIC to add ice bath. CDI ice bath added.

3-501.13 Use approved thawing methods. observed frozen meats thawing on prep sink drainboard. no running water. CDI meats moved to upright cooler for thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed several open dry food bags stored in dry storage area. place open bags in sealed containers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in bucket wtih 0ppm chlorine. CDI refilled and test at 100ppm.

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