TORTILLERIA LOS PAISANOS CARNICERIA

3-602.11 Food packaged on premises shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed sauces and pico produced and packaged in the facility with no labels. Label packaged food.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed torn gasket at bottom of walk-in cooler door. Repair door gasket.

5-205.15 Maintain a plumbing system in good repair. Observed leak under wash basin of 3-comp sink. Repair leak.

-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 some cracked/broken floor tiles around tortilla machine, in the kitchen area and in floor of WIC. Repair broken/cracked 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 blood on floor of walk-in cooler. Increase cleaning frequency as needed to keep floors clean and dry.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple risk factor violations throughout the inspection. **10 DAY VERIFICATION REQUIRED** -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle invoices and begin to don new gloves without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink near tortilla machine. -CDI- PIC replenished soap supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink near prep sink. -CDI- PIC replenished paper towel supply. **REPEAT** -2- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food splash and residue in handsink. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored over RTE onions. Observed raw shrimp stored over cooked meat. Observed raw chicken stored over RTE salsa. -CDI- PIC Corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw pork chop in RIF. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed 2 large pork cutlets stored in RIF with no protective covering, contacting exterior plastic coverings/surfaces of other foods. -CDI- PIC placed items in protective plastic covering. **REPEAT** -1.5-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris and stored in PIC’s apron with no cap or other protective covering. -CDI- EHS educated PIC on cleaning frequency of thermometer and proper storage and PIC cleaned thermometer. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. -P- Observed food employee placing dishes in chlorine sanitizer water for less than 7 seconds. -CDI- EHS educated PIC on proper sanitization methods and items placed back in sanitizer water for appropriate contact time. -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 .

3-501.14(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 stuffed peppers prepared yesterday at 43F and large container of mole prepared yesterday at 45F. -CDI- PIC voluntarily discarded items. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 135F. **REPEAT** -3 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 items in WIC and sliding display case above 41F. Refer to temperature chart. Observed ambient air of WIC at 39F. Per PIC, items in display case were prepared today. -CDI- PIC voluntarily discarded items in WIC and placed items in display case in WIC to cool back down. **EHS OBSERVED SMALL GAP IN DOORFRAME OF WIC. EHS TO CONDUCT FOLLOW UP VISIT FOR WIC TO ASSESS COLD HOLDING.** **REPEAT** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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)./ 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed housemade sauces improperly date marked/past discard date and one type with no date marking at all: jalapeño and tomatillo sauce 4/3-4/10 (discard should be 4/9, and discard date passed), red tomato and jalapeño and heat treated chile arbol sauce 4/2-4/9 (discard should be 4/8, and discard date passed), cooked jalapeño and avocado sauce (no date), Tomatillo and jalapeño sauce 4/2-4/8 (past discard date), cooked chili and oil sauce 4/1-4/8 (discard should be 4/7, and discard date passed). Observed beans in WIC date marked 3/27 (discard 4/2) and housemade tomatillo salsa 3/30 (discard 4/5). Observed other items in WIC, that were above temperature. When EHS asked PIC why items were above temperature, he stated that items were prepared today. These items had date marks that were not today’s date. PIC stated that the stickers had not been removed. -CDI- PIC voluntarily discarded all items. EHS educated PIC on proper date marking, ensuring stickers are removed during washing process, and ensuring that any sauces that are portioned and placed in RIC at FOH are properly date marked, according to original preparation date, not the date that they were portioned and placed in RIC. -0- 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 1 spray bottle with no label. -CDI- PIC properly labeled items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed a bottle of raid. -CDI- PIC removed. **REPEAT** -2-

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 stuffed chili peppers and mole sauce prepared prior day that did not meet cooling parameters. Stuffed chili peppers were found cooling in small container, densely packed with a lid and mole sauce cooling in large plastic container with a lid. Observed lamb cooling at ambient air at low cooling rate in large metal pot. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded and lamb separated into smaller containers and placed in WIC to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottle and large container with white substance with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling pest on prep sink. -0-

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed pot of lamb cooling stored next to mop bucket with mop handle slanted over pot.

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 cups being used in sugar and small plastic ramekin being used in garlic powder container. Neither of these items have handles. **REPEAT** -0.5- 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handle. 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 tong handle stored inside lamb, touching lamb.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying clean dishes. -CDI- EHS educated PIC on ensuring to air dry, and not cloth drying and items placed back at dishpit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed small air gap above top of WIC door when door was fully closed. Repair so there is no air gap. **REPEAT** -0.5- 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 dried chicharron and raw lamb stored in garbage bags.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee washing dishes with a temperature of 99F. -CDI- PIC corrected to above 110F. 4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed large pots that cannot fit into 3-comp sink. **10 DAY VERIFICATION REQUIRED** **MUST DEVELOP CLEANING SOPS FOR OVERSIZED POTS OR REMOVE POTS FROM FACILITY** -0.5-

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 buildup on NFCS of tortilla machine and dry storage shelving and interior surfaces of RIFS. Increased and more thorough cleaning frequency recommended. -0-

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 some cracked floor tiles in BOH and in floor of WIC. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent covers above RIF with heavy dirt/debris buildup. Observed tops of paper towel dispensers near 3-comp with debris buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on top of foil containers. Observed employee food stored above retail food in WIC. Observed employee food commingled with retail food in sliding display cooler. Observed large speaker stored on top of prep table. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no V&D cleanup procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed handsink near 3-comp sink with no soap. -CDI- PIC replenished soap supply. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink near 3-comp sink. -CDI- PIC replenished paper towel supply. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed item stored in handsink near bread machine. -CDI- PIC removed items and handsink was cleaned. -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed salsas and raw meats in WIC with no protective covering. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed raw pork rib with no protective covering stored on top of other raw meat in WIC. -CDI- PIC voluntarily discarded items. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed some items hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated items to above 165F. **REPEAT** -3- 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 items in WIC hovering between 41-42F. Refer to temperature chart. Observed WIC not properly closed (door would not fully closed if PIC did not ensure to push it closed) and small gap in top of door when fully closed. -CDI- PIC voluntarily discarded items above 41F. PIC rearranged cooler so non TCS items are at front until repairs can be made. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 2 spray bottles with no labels. Observed large container with powdered substance with no label. -CDI- PIC properly labeled items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed a bottle of raid. -CDI- PIC removed. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. **REPEAT** -0.5-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle touching chicharrones and container without handle used for scooping dry beans. -0-

4-101.17 (A) Wood and wood wicker may not be used as a food-contact surface. Observed 2 wooden paddles. Per PIC, items used for stirring sauces. -CDI- PIC removed. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” mixer. -0- 4-501.11 Maintain equipment in good repair. Observed small air gap above top of WIC door when door was fully closed. Repair so there is no air gap.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf- Observed no sink stoppers for 3-comp sink. -CDI- PIC purchased while EHS was present. -0-

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 some cracked floor tiles in BOH and in floor of WIC. Repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vent covers above RIF with heavy dirt/debris buildup. Observed paper towel dispenser near 3-comp sink with debris buildup. Increased and more thorough cleaning frequency recommended. -0-

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 black beans holding at 46F in WIC from cooling overnight and pot of beef holding at 108F after cooling at ambient temperature for more than 2 hours per PIC. - CDI - PIC voluntarily discarded beef and black beans for not meeting required cooling parameters. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed large pot of pork holding at 101F stored on wooden pallet on wheels and two pans of chicken holding between 100-109F in steam table. - CDI - PIC voluntarily discarded chicken and rapidly reheated pork to above 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed black beans and beef cooling in large, deep containers. Beef observed cooling at ambient temperatures. - CDI - PIC voluntarily discarded products for not meeting required cooling parameters. Education provided on improving cooling methods. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed large bin of tortilla chips stored directly on the floor upon EHS arrival. Do not store food items directly on the floor. - CDI - Employee moved bin onto a stool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed multiple food handling employees lacking hair restraints. Ensure all food handling employees utilize hair restraints.

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 maximum hot water temperature of 102F at three compartment sink. Increase water temperature to maintain at least 110F for dishwashing. - VR - Verification required within 10 days.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed shelving in dry storage area in need of cleaning. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded chicken being held above 41F in walk-in cooler. Product prepared 06/26/25. CDI: PIC voluntarily discarded product.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. - Observed employee beverages stored on stove and prep table. - CDI - PIC removed employee beverages from areas that can result in contamination of food and food contact surfaces.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - No paper towels observed stocked at handsink near three compare to sink. - CDI - PIC stocked paper towels.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed various food products in WIC lacking covers. Cover all food items while in storage. *NOTE: Points reduced to half due to improvement noted in storage order issues.

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 - REPEAT - Observed two large 5 gallon containers of beans holding between 45-50F in WIC from cooling overnight. Per PIC, item was cooked the day prior and had not been removed from WIC today. - CDI - PIC voluntarily discarded both containers of beef. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - REPEAT - Observed carnitas (pork) holding below 135F in deep, large pot on burner. Pork observed between 77-105F. Also observed various TCS items holding below 135F on serving line (see temperature chart). Per PIC, all items had been hot holding in units/on burner since 11AM. PIC voluntarily discarded all items holding below 135F. - VR - Verification required within 3 days to ensure hot holding equipment is properly functioning. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed two large containers of beans cooling in deep, plastic, covered containers in WIC. - CDI - PIC voluntarily discarded products due to missing cooling parameters (see violation #20). Education provided on how to improve cooling methods. Do not cover items while cooling. Utilize shallow pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed raw whole fish thawing in a bucket of stagnant water sitting in the prep sink. - CDI - Education provided. PIC turned on running cold water over the fish to continue thawing.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS provided printed copy of written procedures in Spanish. Maintain written procedures in facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed food residue and debris in hand sink near prep table up front upon arrival. Do not discard food into hand sink. Hand sink is only to be used for handwashing. - CDI - Education provided. PIC cleaned and sanitized hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed opened bag of raw radishes and one container of cooked carrots and jalapeños stored directly on top of pan of raw steak in WIC. - CDI - PIC voluntarily discarded radishes and moved container of carrots and jalapeños. - *NOTE: RCP to be implemented within 3 days for continuous storage order violations. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed various food products, including dry storage food items, throughout facility lacking covers. Cover all food items while in storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer concentrations of greater than 200ppm at three compartment sink. - CDI - PIC diluted sanitizer to 100ppm chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed deli slicer stored clean with visible chemical residue present. Meat cutter stored clean observed to have food residue present as well as beginning to rust. Also observed various dishes stored clean and stacked with sticker/sticker residue present. PIC moved items to three compartment sink to be cleaned and sanitized. - VR - Verification required within 10 days to ensure dishes are being properly cleaned and stored. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 two containers of cecina (cooked beef) holding between 49-50F in WIC from cooling overnight. Per PIC, item was cooked the day prior and had not been removed from WIC today. - CDI - PIC voluntarily discarded both containers of beef. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed carnitas (pork) holding below 135F in deep, large pot on burner. Pork observed between 120-170F. Per PIC, burner is turned off and on throughout the day. - CDI - PIC rapidly reheated product to above 165F and agreed to maintain heat source continuously. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed various products such as smoked pork, cooked tamales (chicken, cheese, and pork), salsas for marinating raw products, cooked jalapeños and carrots, and cooked beef lacking date mark labels. PIC added date mark labels appropriately. - VR - Verification required within 10 days to ensure a proper date marking system is in place. 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 various salsas stored in glass door RIC date marked 9/9-9/13. Per PIC, salsas were prepared the previous day on 9/8. - CDI - PIC corrected date mark labels to reflect day of preparation. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple spray bottles of various chemicals (sanitizers and degreaser) lacking labels. - CDI - PIC labeled spray bottles appropriately. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed chemicals for tortilla maker machine stored above flour for tortillas. - CDI - PIC moved chemicals beneath flour.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed two containers of cecina (cooked beef) cooling in deep, plastic, covered containers in WIC. - CDI - PIC voluntarily discarded products due to missing cooling parameters (see violation #20). Education provided on how to improve cooling methods. Do not cover items while cooling. Utilize shallow pans. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies in dry storage area. Contact licensed pest control operator to treat for flies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed various food handling employees lacking hair restraints. Utilize hair restraints.

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 styrofoam cups with no handles stored in sugar. - CDI - PIC voluntarily discarded cups and replaced with handled utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal pans wet stacked in clean storage area. Allow dishes to air dry prior to stacking.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. - Observed parchment paper and plastic cups stored in bathroom. - CDI - PIC removed items from bathroom. 4-502.13 Single-use and single-service articles cannot be reused. - Observed single use containers being reused to store TCS foods and spices. Do not reuse single service containers.

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 and debris in reach-in freezer and on shelving throughout facility, with emphasis in WIC and dry storage area. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed leak under handsink near prep table in front of the house. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning throughout facility, with emphasis in WIC and near tortilla maker. Clean and increase cleaning frequency to maintain clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above ready-to-eat salsas in WIC. - CDI - PIC moved raw shell eggs next to salsas. - *NOTE: No risk control plan implemented today due to improvement noted since previous inspection. Point deduction reduced to half. RCP will be implemented at next routine inspection if storage order issues persist. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed salsas in WIC and tamales in RIF lacking covers. - CDI - PIC covered 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 chile sauce temp 90F while cooling at ambient temperatures on flattop grill. Per PIC, sauce had been there for an hour and 20 minutes. PIC stated it is common procedure for items to cool to room temperature at ambient temperatures prior to being placed in WIC. - CDI - EHS discussed how to improve cooling methods with PIC. PIC rapidly reheated chili sauce to 197F and began cooling process over. PIC agreed to place item in shallow container in WIC to cool once product has stopped steaming. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - Observed chlorine sanitizer test strips to have expired 9/22 and not properly measuring sanitizer concentrations. - VR - Verification required within 10 days to ensure new chlorine sanitizer test strips have been obtained.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC lacks food protection manager certification. - *NOTE: Certified PIC arrived at very end of inspection. For more information on becoming a certified food protection manager 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 - REPEAT - Observed raw shell eggs stored above various ready-to-eat foods such as pineapples and vegetables. Also observed tortilla chips stored directly on top of raw beef. - CDI - PIC corrected storage order. - *NOTE: Risk control plan may be implemented at next routine inspection if storage order violations persist. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Observed two in-use knives stored in display unit with visible food residue on food contact surfaces. Per PIC, knives had been in unit since the previous day. - CDI - Education provided. PIC moved knives to 3 compartment sink to be cleaned. Ensure food contact surfaces are cleaned at least every 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed two containers of chicken holding below 135F on serving line (see temperature chart). Per PIC, items were left in unit overnight while unit was turned off. - CDI - PIC voluntarily discarded chicken. Do not leave items in hot holding unit while unit is turned off. Either discard items at the end of the night or move to walk-in cooler to cool and reheat the next day. 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 - Observed various salsas dated 10/9 that were prepped the previous day, per PIC. - CDI - PIC corrected date mark labels. Ensure items are dated based on the day the oldest ingredient was prepped and not the day the item was placed in individual containers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open during inspection. Did not observe any insects in facility. Keep door closed when not in use. - CDI - PIC closed back door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed two 50 pounds bags of rice stored directly on the floor. - CDI - PIC moved bags of rice to shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

5-205.15 Maintain a plumbing system in good repair. - Observed leak in plumbing under three compartment sink. Repair leak.

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 - Observed broken floor tiles throughout facility and broken tiles along rim of mop sink.. Repair all damaged areas. 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 water and food residue buildup on the floor of the walk-in cooler. Also observed walls in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

2-301.14 (B) Wash hands after using the toilet room. - P - Observed employee exit restroom and don gloves without washing hands. - CDI - Education provided. Employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw shell eggs stored above Queso and garlic. - CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation *Note: Points reduced to half due to previous repeat violation being corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed large plastic container of raw pork sitting on shelving at ambient temperatures in back near 3 compartment sink. Per PIC, pork had been there for about an hour and was going to be cooked. - CDI - PIC moved pork to refrigeration to cool. Observed various TCS items holding above 41F in walk-in cooler (see temperature chart). Ambient temperatures of WIC varied from 43-50F. Ambient temperature of display case was 49-50F. - CDI - PIC moved items from WIC and display case to other refrigeration units or voluntarily discarded items. - Immediate suspension issued until both WIC and display case can be repaired. Follow up visit to be made. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - REPEAT - Observed unlabeled spray bottle of degreaser. - CDI - PIC labeled spray bottle.

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 various containers of spices lacking common name.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. - Pf - REPEAT - Observed facility using pots that are too large for 3 compartment sink. EHS discussed writing an SOP with PIC for how to properly wash, rinse, and sanitize cooking equipment that is too large for the 3 compare to sink. - VR - Verification required within 10 days to ensure SOP has been written and implemented properly.

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. - REPEAT - Observed shelving in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

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 broken floor tiles, broken tiles along rim of mop sink, and damage to the back door. Repair all damaged areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed water and food residue buildup on the floor of the walk-in cooler. Clean and increase cleaning frequency to maintain clean.

Repeat: 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed three (3) uncovered bins (sliced pork, beef, and marinated ribs) at walk in cooler. CDI, cover provided. REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw, rewrapped fish stored above tamales in reach in freezer. CDI - EHS and PIC reorganized reach in freezer contents to prevent potential contamination. EHS provided establishment with RIC storage guide. For more information on food storage order please visit: http://meck.co/FoodSafety

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 tilapia hot holding at 122F. CDI - item reheated to above 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 Observed two (2) trays of chicken cooked for tamales and two (2) trays of queso fresco without date marks in the WIC and display cooler respectively. PIC stated that these items had been prepared the same day. CDI - Date marks were applied to unmarked items. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed unlabeled spray bottle of cleaner at tortilla conveyor oven. CDI - EHS labeled working container. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner for tortilla conveyor oven stored directly on bags of flour. CDI - Cleaner was moved to chair adjacent to conveyor oven.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken being washed and prepared at prep sink at start of inspection. During inspection, PIC left chicken stored directly on the floor. CDI - PIC delegated task of storing in process chicken in the WIC to food employees.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed facility using pots that are too large for 3 compartment sink. EHS advised PIC to use utensils that can be immersed in sink compartments. REPEAT. Note: PIC has stated that these pots are removed from the premises and cleaned at a separate facility. Future inspections should inquire further as to where and how these pieces of equipment are cleaned and stored.

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 soiled curtains at walk in cooler. Observed buildup of dust on WIC shelving. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral restroom.

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

Repeat: 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no covers on sliced pork at walk in cooler. CDI, cover provided.

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 soiled slicer stored as clean. CDI, item removed for Wash/Rinse/Sanitizer.

Repeat: 83-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 . Observed no date mark on large containers of tamales at reach in freezer. PIC states items were prepared yesterday. CDI, items date marked.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen mojarra thawing in still water inside large bucket. CDI, item placed under running water. EHS educated PIC on thawing methods.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed facility using pots that are too large for 3 compartment sink. EHS advised PIC to use utensils that can be immersed in sink compartments.

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 soiled curtains at walk in cooler. Need cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no cover on container of raw beef tongue, tamales, and raw proteins at WIC. Need covers.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information 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 . Observed no date mark salsa’s at reach in and Queso fresco at display case. PIC states items were cooked and prepared yesterday. CDI, items date marked.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed poblano peppers at prep sink being contaminated by splashing from employee washing utensils at 3 compartment sink. CDI, items discarded. EHS advised PIC to install barrier/splash guard between prep sink and 3 compartment sink or schedule processes for different times.

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

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled curtains at WIC. 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 broken tile at entrance to back prep area. Need repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

Repeat: 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 raw frozen seafood stored over RTE tamales. CDI, EHS educated PIC and employees on storage order, item to be corrected by PIC.

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 baked chicken hot holding below 135F. PIC states chicken finished cooking around 12:30. CDI, item reheated to 165F.

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 chorizo, raw beef, and marinated raw beef cold holding above 41F at walk in cooler. Observed ambient temperature of walk in cooler at 49F. EHS explained to PIC that establishment cannot stay open until walk in cooler is repaired. PIC called technician to service the walk in. Verification required.

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 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 . Observed no date mark on frozen tamales. Employee states tamales were made 2 days ago and placed straight in the freezer after cooking. CDI, tamales date marked.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed Raid can stored above 2 door reach in cooler. CDI, item discarded by PIC. EHS explained to PIC that residential pesticide may not be used in a commercial establishment.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed ambient temperature of walk in cooler at 49F. EHS explained to PIC that establishment cannot remain open until equipment is repaired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed outdated health policy without exclusion and returning to work section. CDI, document emailed to owner.

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 no written plan or procedures. CDI, document emailed to owner.

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 raw frozen protein (menudo) stored directly on top of frozen tamales. CDI, item removed and placed in separate container.

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. 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 filling for tamales cold holding above 41F after cooling overnight. CDI, item discarded by PIC.

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 filling for tamales cooling in deep bucket with no active stirring or monitoring. CDI, item discarded by PIC. EHS educated staff on cooling methods and temperature monitoring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils wet stacked. Utensil’s shall be air dried before storing.

4-903.11(A)(C) Store single-use and single-service articles 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 single use/single service items stored on floor in back area near restroom. Items shall be stored at least 6 inches off the floor.

4-502.11(A) Maintain utensils in good repair. Observed broken utensils stored for retail use. CDI, items discarded by PIC.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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 no written procedures. CDI, EHS educated PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tamales and chicken hot holding below 135F. CDI, items reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chorizo, queso fresco, raw pork, green salsa, and salsa habanero cold holding above 41F. PIC states reach in cooler was opened and closed a lot before inspection. Observed salsa in back of reach in at 41F or below. PIC states chorizo was made yesterday and raw pork was cut 3 hours ago. Observed batch of chorizo below 41F at walk in cooler. PIC states queso fresco was cut yesterday as well and left in display overnight. Observed internal temperature of unit at 39F. CDI, chorizo and queso fresco discarded by PIC. Salsa and raw pork placed in walk in to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date mark on salsa’s, tamales, and stuffed peppers. PIC states salsa’s and tamales were made 2 days ago and peppers were made yesterday. CDI, items date marked.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket blocking access to hand wash sink. Observed no cold water at hand wash sink. PIC states cold water is turned off because facility uses hot water for corn tortilla mix. CDI, bucket removed and cold water turned on. EHS explained to PIC that hand sink is for washing hands only and should not be used for cooking or prep.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed no safe handling instructions label. PIC states machine is not working and is waiting for repair work to be done. Verification required.

Repeat: 4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed facility using utensils (pots that are too large for 3 compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones on prep area. CDI, items removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large bucket blocking access to hand sink beside tortilla machine. CDI, bucket removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed large container of marinated chicken uncovered at walk-in cooler. Observed surface chicken in close proximity to metal shelving. CDI, item covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat saw. CDI, equipment to be Washed/Rinsed/Sanitized. EHS discussed cleaning policy with PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beans and cooked pork hot holding below 135F. CDI, foods reheated to 165F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date mark on frozen tamales. PIC states some tamales cooked yesterday and some cooked 2 days ago. CDI, Items date marked.

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

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

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed large utensils (pots) being used that are too large for 3 compartment sink. PIC states they have to use utensils because of the large batches of food they make. PIC and EHS will brainstorm and discuss solutions.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed no safe handling instructions on labels for raw proteins. Verification Required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed queso fresco cold holding above 41F. PIC states queso was cut yesterday and left in unit over night. CDI, voluntary discard by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer concentration white out test strip. PIC states facility uses concentrated Clorox and water for sanitizer. CDI, sanitizer discarded and refilled with diluted mix.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no back flow device at mop sink. Verification Required.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket blocking access to hand wash sink. CDI, bucket removed. EHS explained to PIC that hand wash sinks shall always be accessible and may only be used for hand washing.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat salsa in walk in cooler. CDI, chicken relocated.

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 tamales and stuffed peppers with no date mark. PIC states items were cooked the previous day. CDI, items date marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with large wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on employees.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed Styrofoam cup with no handle being used for sugar. CDI, item discarded by PIC.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed large amounts of smoke from cooking at kitchen line. PIC states hoods are working and that it is the food they are cooking. Pork was being cooked. PIC will make service request for hood vent. Repeat: 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a metal shelf being used as a grill cover. Item is not meant to be used for grilling foods. CDI, shelf was removed.

5-205.15 Maintain a plumbing system in good repair. Observed plastic tied around base of faucet at prep sink. PIC states there is a leak and maintenance request has been made.

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 back door damaged at bottom creating a gap where ouside pests can enter. Need repair.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee don gloves without washing hands. CDI, directed employees to remove gloves and wash hands. 2-301.12 Cleaning Procedure - P Observed no barrier between hand and faucet when turning off water at hand wash sink. CDI, instructed employee on correct cleaning procedure.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket and food utensils in handwash sink near tortilla machine and sink near 3 compartment sink. CDI, PIC removed items from handwash sinks. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in handwash sink near 3 compartment sink. CDI, PIC refilled soap dispenser. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels for handwash sink near front. CDI, PIC supplied paper towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed washed and peeled onions stored under raw pork and shrimp. CDI, PIC moved onions.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed meat grinder and slicer soiled with meat residue. PIC stated that grinder was cleaned once a week. CDI, PIC educated on cleaning frequency and cleaned equipment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed strainer used for meats with thick build up around the edges and left over meat residue stored as clean. CDI, PIC removed items to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and sour cream cold holding at 46F and 45F respectively. Cheese had been stored through the night. CDI, sour cream moved to walk in cooler and cheese was discarded voluntarily.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking on salsa, tamale filling, and cheese in facility. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed spoiled food and moldy mayonnaise in walk in cooler. CDI, items discarded by PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed hydrogen peroxide stored above food product on the shelf. CDi-The peroxide was moved to a different location.

6-501.111 Controlling Pests - C Observed roach infestation on corners of cealing and throughout facility. PIC stated thorough cleaning being done but roaches keep returning.

4-803.11 Storage of Soiled Linens - C Observed soiled wiping cloths soaking in bucket of soap and bleach.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed thermomter of display case for cheese at 47 F. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a metal shelf being used as a grill cover. The shelf is not meant to be used for grilling foods. CDI-The shelf was removed and the original grill covers were placed back on.

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 dirty and greasy floors in need of cleaning.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bucket blocking the hand sink. CDI-The bucket was removed. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a dirty meat slicer. CDI-The slicer was cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on the display line hot holding below 135F. CDI-All items seen out of temperature were placed back onto the stove and reheated. 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 labels in the walk in cooler. CDI-By using the translations services, the facility understands that date marking is needed on cooked foods, and had date marked.

3-501.13 Use approved thawing methods. Observed shrimp thawing on the prep counter. CDI-The shrimp was placed under cold running water. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the door of the walk in cooler. Have replaced. 4-205.10 Food Equipment, Certification and Classification - C Observed a piece of wood being used in the glass display case. Do not use wood, only use ANSI approved equipment.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers food safety certification today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items stored in both front-of-house hand sinks. CDI- items relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp, pork carnitas, and tamales hot holding below 135F in display case. Observed pork carnitas stored on stove top with burner off while below 135F (see chart). CDI- items were reheated to 165F.

3-501.13 Use approved thawing methods. Observed shrimp being thawed in a bucket of standing water.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a non-functional thin probe thermometer on site today. Verification required.

4-202.16 Nonfood-Contact Surfaces - C Ensure non-food contact surfaces of equipment are smooth and easily cleanable. Observed cardboard lined shelving where pork fat is stored.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purses and clothing being commingled with dry storage items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee with ServSafe certification walk in 30 minutes into the inspection. It will be accepted today, but a Certified food protection manager must be onsite during all hours of operation. If a certified food protection manager is not already onsite during the start of the inspection, it will not be accepted. Zero points taken today. Un administrador de protección de alimentos certificado (ServSafe) debe estar en el sitio durante todas las horas de operación. Cero puntos tomados

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee only rinse hands off at the 3-compartment sink. CDI-Instructed to used the handsink and to use soap, paper towels. Use el lavamanos para lavarse las manos. Asegúrate de usar jabón y toallas de papel.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above cook tamale mix in the walk in cooler. CDI-The shrimp was moved. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of food product in the walk in cooler. CDI-The two items were properly covered. No almacene camarones crudos sobre los alimentos cocidos. Mantenga toda la comida cubierta.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with food buildup. CDI-The unit will be cleaned and sanitized. Limpiar y desinfectar la cortadora de carne.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three food items hot holding below 135F. CDI-The items were reheated on the stoves. REPEAT. HUGE IMPROVEMENT ON HOT HOLDING. GOOD JOB! Observó tres alimentos que se mantenían calientes por debajo de 135F. La conservación del calor ha mejorado. ¡Gran trabajo!

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottles of cleaner. CDI-The bottles were labeled. Botellas de spray para etiquetas

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the walk in cooler door. Needs replacing. Observed burned out light bulbs in the hood vents. Have replaced. Reemplace la junta para caminar en la puerta del enfriador. Reemplaza las bombillas quemadas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger onsite. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy onsite at the facility. An employee health policy was provided via email during the last inspection. Spoke to the owner about the policy over the phone and he claims he never got the report. CDI-A second copy of the employee health policy was provided today via email along with the inspection report. Have printed, and all employees read and sign. Keep the copies onsite. REPEAT. Imprima y firme la politica de salud de los empleados.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a strainer with food product sitting in the hand wash sink in the back room. CDI- The strainer was removed. Hand washing is only allowed at a hand wash sink. No almacene el equipo en el fregadero de la mano.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a box of pork sitting ontop of a container of pork. CDI-The box was moved to the shelf and a lid was placed ontop of the container of pork. Observed several containers of spices not covered on the dry storage rack. CDI-All containers were properly covered with plastic wrap. Almacene los alimentos cubiertos y en contenedores.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all three units holding food product below 135F. CDI-All items were put back onto the stove to reheat. REPEAT. Almacene los alimentos calientes a una temperatura minima de cien treinta y cinco grados.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the display case holding cheese, chorizo and steak cold holding above 41F. The case needs to be lowered to 41F or below. Almacene alimentos frios a una temperatura maxima de cuarenta y una grados. *Zero points taken today due to the case holding below 45F (old rule). During the next inspection, points will be taken and food product discarded if temperatures are not holding below 41F.

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 foods not properly date marked in the walk in cooler. CDI-The manager explained they will not be using the product again and had them discarded. Los alimentos deben ser facha marcado una vez cocinado.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on the prep counters. Ensure cloths are kept in a sanitizer bucket when not in use. Almacene panos humedos en un cubo de desinfectante.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment stacked wet on the shelf. CDI-The pans were unstacked to let dry. No apile los utensilios cuando estan mojados. Saque todos los utensilios por el aire.

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 walk in cooler. Have cleaned. REPEAT. Debe que limpiar los estantes y lose pisos del refrigerador. Repetir.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no servesafe manager onsite during the inspection. A certified food protection manager must be onsite during all hours of operation.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy at the restaurant. CDI-A copy was emailed with the inspection report. Have printed and signed. Keep the records at the restaurant.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed moldy oaxaca cheese. CDI-The manager is going to return for a refund.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed the left hot holding unit holding food below 135F, and a pot of beans holding below 135F on the stove. CDI-The unit was turned up, and the food was reheated. REPEAT.

4-501.11 Maintain equipment in good repair. Observed hot water faucet at the hand wash sink not working. Have repaired. Until fixed, do not use this hand sink, either use the one in the back room, or the one near the tortilla machine.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips to measure concentration of chlorine sanitizer. The restaurant had pH test strips instead. CDI-Chlorine test strips were provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dirty shelves in the walk in cooler and the cheese display cooler. Have cleaned. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed food employes washing hands for less than 20 seconds and hands recontaminated from turning off faucet. CDI had food employees properly rewash hands. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employees donned gloves before washing hands. CDI PIC had food employee wash hands before donning gloves. 2-301.15 Only wash hands in handwashing sink.-PF Observed food employee washing hands in the 3 comp sink. CDI directed employee to wash hands in handsink and educated on using the handsink only.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee using bare hands to grab uncooked frozen tamales. CDI through instruction and minimizing bare hand contact

3-201.11 Use food from approved sources only.-P Observed food in an unlabeled container in the walk in cooler. PIC stated it was cream pre-made and bought from another location. Make sure to purchase food from an approved source.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC clearly demonstrating that in-use utensils and food contact surfaces not washed, rinsed, and sanitized every 4 hours. CDI through instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bulk food items hot holding at the stove behind the front display case below 135F. Food items include beans and pulled pork (see temp chart). CDI had food items reheated above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items: raw beef, raw pork, and oxaca cheese cold holding above 45F in the cold hold display case (see temp chart) CDI oxaca cheese was discarded and raw pork and raw beef were cooled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of bleach sanitizer in a container not labeled. CDI container was labeled as sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed serveral flies in the kitchen around food prep area. Ensure pest control company is in use to maintain the premises.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed raw beef and raw pork in the cold hold display case displayed next to RTE cheese. Observed washed onion stored on shelf beside handwash sink. Ensure segregation to prevent from cross contamination and no washed produce directly on shelf. CDI onion was voluntarily discarded by PIC. VR required within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet nested above the 3 comp sink. CDI containers were seperated to properly dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on the shelving of the walk in cooler. A dirty ladder was also stored in the walk in cooler. CDI ladder was removed from walk in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both shared dumpster lids and side doors open filled with trash. More trash found around premises.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees possessions like cell phones and purses stored throughout kitchen and on shelves with dry foods and equipment. Observed employee foods stored in the WIC with food for the public.