FELIX EMPANADAS LATTA ARCADE

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. One personal drink stored submerged in ice. Another open cup stored on top of cooking kettle.

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 top of RTE cut green onions. CDI - Raw eggs moved. 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 Some house made ranch cups stored in flip top coolers above 41F. CDI - Over-stacked. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Containers of food stored on floor in WIC. Keep off floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a hair restraint.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Sheet trays stacked on top of each other and not in an air drying position.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Some black bins cracked with sharp edges. CDI - Discarded.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee at 3 comp sink handling soiled item to clean used meat cooker vat. Employee then went to fix orders without hand wash. CDI- hands washed. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee remove gloves, rinse hands in prep sink for a few seconds, dry hands, then get gloves to prepare food. CDI- Employee properly washed hands at hand sink. DO NOT use prep sink for hand washing. Wash hand according to handwashing procedure. More training needed for handwashing. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed blended chilis and sauteed onions stored below chicken in the walk in cooler. CDI- Ready to eat items removed and relocated above chicken. Keep ready to eat away from raw items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 bin of ranch cups without date mark. Keep items dated once made. CDI- Ranch cups dated for the day they were 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored on prep table beside cutting board where food was being prepared. CDI- Removed and relocated under prep table. Keep chemicals separate from food and food equipment/ utensils.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items throughout the kitchen (Sandwich and opened crackers with customer food. Speaker, phones, other items with customer items. Keep employee items in a designated area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large soap container and metal container in the handwashing sink. CDI- Removed.

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 empanadas with cooked meat. CDI- Raw meat removed and placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed raw meat chucks on dishes stored in the clean dish storage area. CDI- Dishes taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomatoes holding above 41F in the prep top unit. CDI- Items 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 pepperonis dated 8/5/25. CDI- 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for fries and sauces on TPHC. CDI- Procedures given to facility and written onsite. Procedures for TPHC were implemented correctly. Manager explained the process and EHS observed food discarded on time, after the 4 hour period was complete. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 salt without label. CDI- Labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the clean dish storage area.

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 employee slicing raw meat right beside the clean dish storage area. Raw meat was splattering on clean dishes. Owner stated that they had gotten the slicer a month ago to start slicing meat. EHS reviewed proper cleaning procedures and best practices to limit contamination of food contact surfaces. Areas were washed, rinsed and sanitized after use. If facility continuously fails to keep slicer clean or has issues with raw meat contamination, process will be permanently discontinued. Raw meat is to be prepared away from ready to eat foods and clean equipment/ utensils.

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 cove base and corner guard missing at blast chiller.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by tubs of oil. Owner stated that they have had issues with oil pick up. Containers cannot be removed at the current moment.

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

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 box of napkins stored on the floor. CDI- Removed.

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 above 3 comp in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with dry storage items under the prep table and on shelf.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink in the back completely blocked by containers. EHS could not get to handwashing sink. CDI- Owner removed containers. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing nozzles in front handwashing sink. CDI- Nozzles removed. EHS educated PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food and debris. CDI- Can opener taken to be cleaned. 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 . 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 soiled with old food and debris. CDI- Thermometer cleaned.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for fries. CDI- EHS gave procedures. Procedures were filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

4-501.11 Maintain equipment in good repair. Observed legs of prep table heavily rusted.

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 hot box in need of cleaning. Observed shelves at blast chiller in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items (phone, jacket, bag, chargers and speaker) stored with kitchen items at the prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bottle of garlic in oil stored at room temperature. CDI: Product was voluntarily discarded. Facility usually uses powdered garlic in the garlic oil, however a different employee made it and used whole garlic. Product was made on Saturday. All other cold holding in compliance during inspection. 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 one container of goat cheese from 8/29 in walk in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cut heads of cabbage or on garlic in oil. CDI: Cabbage date marked for yesterday when it was cut, and garlic in oil was 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 2oz portion cup being used for cheese. CDI: 2oz cup removed and replaced with a spoon with a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs stored as clean.

4-501.11 Maintain equipment in good repair. Observed table legs of prep table by the blast chiller rusted in some areas. REPEAT VIOLATION No change from previous inspection.

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 blast chiller gasket in need of cleaning. REPEAT VIOLATION

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored on top shelf above ready to eat items. CDI: Items were reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta (5/6), 2 tubs of shredded mozzarella (6/3), and beef mix (6/4) held in walk in cooler past 7 days. CDI: Items voluntarily discarded. Observed slaw, lettuce, and tomato in prep top cooler date marked for today when slaw was made Friday and the other items were cut yesterday. CDI: Products properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed French fries time stamped 11-2 when fries were already cooked upon EHS arrival. CDI: Time corrected to 10:40am when staff cooked the French fries. REPEAT VIOLATION Future violations will result in a risk control plan and/or permit action.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bags of empanadas stored on floor in walk in freezer. Observed shelf under prep table near blast chiller with empanada dough less than 6” from the floor. Observed 2 soda syrup boxes stored on floor behind front counter.

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 serve pizza boxes stored on floor. CDI: Boxes relocated to shelf.

4-501.11 Maintain equipment in good repair. Observed table legs of prep table by the blast chiller rusted in some areas.

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 blast chiller gasket in need of cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tiles at front counter damaged and loose. Observed a couple of broken electrical outlet covers cracked and missing at prep cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer connected to the dish machine. PIC stated that they are not using the dish machine and have not used it in weeks. PIC stated that they handwash all dishes. CDI: EHS advised PIC to keep sanitizer available so that machine can be used. If machine is not to be used, it needs to be removed. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bus tubs stacked together with labels remaining on them. CDI: Labels removed. Bins set aside for rewashing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cream in the reach in cooler from 9/14. CDI: Cream 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on frozen empanadas with fully cooked fillings. Observed no date mark on 3 qts of cream throughout facility. CDI: Cream voluntarily discarded. Observed no date mark on slaw in prep top cooler that was made 11/15. CDI: Slaw dated. VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for hot sauce and chimichurri held on TPHC. CDI: Time marked. REPEAT VIOLATION

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking from faucet when water is turned on.

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 marinara from 8/11 in walk in. CDI: Product voluntarily discarded. REPEAT VIOLATION Previous violation corrected. All items in coolers were dated and labeled. Overall, facility has an excellent date marking system. Future violations will result in point deduction. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for fries and empanadas held on TPHC. CDI: Time for fries and empanadas was added. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of tomato sauce stored on floor at front prep table. Observed several bus tubs of empanadas and other items stored on floor in walk in freezer. REPEAT VIOLATION Significant improvement from previous inspection on storage throughout the remaining areas of the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs stored as clean. REPEAT VIOLATION Facility does not have adequate drying space. Some improvement as less items were wet stacked.

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 empanadas held out on speed rack at room temperature. Products were 73-77F. PIC stated that they were held out at room temperature during lunch time, placed back in the walk in and then removed again to clean the walk in. CDI: Items voluntarily discarded. REPEAT VIOLATION EHS and PIC discussed that if product cannot remain at 41F or less, then they must be placed on TPHC. Future violations of cold holding will result in a risk control plan and/or permit action.

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 no date on container of feta in the reach in. Feta was opened on Monday, per employee. CDI: Product date marked. overall facility has a good date marking system and no other items were found undated/past the 7 day expiration. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked for fries held on TPHC. PIC marked the time that EHS arrived and then, when questioned about when they were done, they were actually cooked 30 min prior. CDI: Correct time documented on the fries.

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 steak, peppers, and onions mixture cooling in deep, covered bus tubs. CDI: Product placed on sheet pan and cooled in the blast chiller. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 case of tomato sauce stored on floor at front prep table. Observed several bus tubs of empanadas, shrimp, and other items stored on floor in walk in freezer. Observed several cases of drinks stored on floor behind counter. Observed several cans of apricots stored on floor near back door. Facility does not have adequate storage for food items that are currently in the facility. Facility has moved to daily deliveries. Provide additional shelving for items throughout facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee folding empanadas with no hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs stored as clean. REPEAT VIOLATION Facility does not have adequate drying space. Some improvement as less items were wet stacked.

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 vomit and diarrhea plan on site. CDI: EHS provided PIC with written plan and a link to the Spanish translated version: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand washing sink. CDI: Towels provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatillos over ready to eat Cole slaw; raw tomatoes over mozzarella; and unwashed lettuce over various ready to eat foods. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

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 house made, TCS hot sauce still cooling from yesterday. CDI: Product voluntarily discarded. REPEAT VIOLATION Overall improvements made from previous inspections. EHS saw meats cooling in blast chiller.

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 empanadas that were cooked yesterday in walk in cooler above 41F. CDI: Items rapidly cooled. EHS and PIC discussed that perhaps frequent door opening with the product being open on the speed rack could be affecting the temperatures. All other items cold holding in the walk in cooler were at or below 41F. EHS never observed cart of empanadas held out of the walk in. Ensure that empanadas remain at 41F and below at all times or are held on TPHC. Observed garlic in oil stored on shelf at room temperature. CDI: Product voluntarily discarded.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written TPHC procedures for tomatoes, Crema and lettuce held on time. CDI: Procedures filled out during inspection. REPEAT VIOLATION Previous violation corrected.

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 large covered container of house made TCS hot sauce still cooling from yesterday. CDI: Product was voluntarily discarded. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed empanadas stored in walk in cooler unable to maintain at 41F and below, likely due to high volume use of cooler. Ensure items are able to maintain temperature of 41F and below during storage. VERIFICATION REQUIRED

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 knives stored in bucket with some standing water and debris stored as clean. CDI: Knives washed. Observed ice wand stored directly on shelf in walk in freezer without protection of the food contact surface. Ensure wand is placed in a clean pan/on a clean tray or protected in some way so the food contact surface is not contaminated. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bus tubs stored as clean.

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 on handles of equipment, particularly coolers. REPEAT VIOLATION Previous violation corrected.

5-205.15 Maintain a plumbing system in good repair. Observed metal casing of spray arm damaged exposing hose part of sprayer.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed some lack of control of kitchen based on improper cooling/use of cooling methods and equipment and temperature monitoring. REPEAT VIOLATION Improvement from previous inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed case of raw chicken stored over case of raw lamb in walk in cooler. CDI: Items reorganized.

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 two scoops with food debris on them stored as clean. CDI: Scoops moved to the 3-comp for washing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at 3-comp at 50ppm quat. When discussing with staff about how to make sanitizer, staff are not putting enough tablets based on the amount of water in the sink according to directions on the container. CDI: Sanitizer was prepared properly.

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 bus tubs of ground beef and chorizo cooked yesterday still cooling at 45F and 47F respectively from overnight in the walk in. CDI: Product voluntarily discarded. REPEAT VIOLATION

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 lamb in walk in cooler from 12/8. CDI: Product voluntarily discarded. REPEAT VIOLATION Improvement from previous inspections.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written TPHC procedures for tomatillo sauce and fries held on time. PIC could not locate procedures. CDI: Procedures filled out during inspection. REPEAT VIOLATION

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 large covered bus tubs of ground beef and chorizo still cooling from yesterday. CDI: Product was voluntarily discarded. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of tomato sauce stored on floor at front prep table. Observed several bus tubs of marinara stored on sheet pans directly on the floor of the walk in freezer. REPEAT VIOLATION Facility does not have adequate storage space for amount food that is in facility. Additional racks/shelving or storage must be provided.

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 one case of soufflé cups stored directly on the floor at the front counter. Provide additional shelving/racks for storage. REPEAT VIOLATION Facility does have additional racks that were purchased since last inspection.

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 on gaskets of reach in coolers. Ensure more frequent cleaning. REPEAT VIOLATION Previous violation corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coat observed sitting on top of pan liners. Purse observed on shelf above prep area. Store employee personal items in a separate location where they can’t contaminate food, single-use/single-service articles, or clean utensils.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed some lack of control of kitchen based on improper cooling/use of cooling methods and equipment, knowledge of employee health policy and vomit and diarrhea plan, and lack of handwashing based on front hand sink not having paper towels and being dry and staff working upon arrival. CDI: EHS discussed ways to mitigate these issues with PIC.

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 Through discussion staff are not fully aware of employee health policy. CDI: EHS provided a poster in Spanish as well as links to the formal employee health policy document via email to PIC Jerry. Facility had only one of the posters in English.

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 vomit and diarrhea plan on site. CDI: EHS provided PIC with a link to the pre-written policy to PIC Jerry via email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. Observed no papertowels at front handsink. CDI - PIC placed paper towels at hand sink. REPEAT VIOLATION 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand washing sink. Provide soap at each hand washing sink. CDI - PIC placed soap at sink. REPEAT VIOLATION 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Both hand washing sinks blocked by carts at start of inspection. Maintain access to hand washing sink. CDI - Carts moved. REPEAT VIOLATION 6-301.14 Post a handwash sign at each handsink. Observed no sign at handwashing sink in the back near prep sink. CDI: Sign provided by EHS.

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 food build up on thin probe thermometer stored on the hood. CDI: Thermometer cleaned.

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 2 full bus tubs of ground beef cooked yesterday still cooling at 52F from overnight in the walk in. CDI: Product voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 soups from 10/28 and 11/8, ham and Swiss mixture form 11/8 and 2 bus tubs full of cooked chicken from 11/16 in walk in. CDI: Items voluntarily discarded. Observed employee label cooked onions, after discussing with employee that they were prepared yesterday, with today’s date. CDI: Onions properly dated. REPEAT VIOLATION 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 Cole slaw, cut whole head cabbage, and mozzarella with no date mark. CDI: Products dated for yesterday when they were prepared/opened.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written TPHC procedures for empanadas held on time or tomatillo sauce held on time. CDI: Procedures filled out during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 large covered bus tubs of ground beef still cooling from yesterday. CDI: Product was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed case of mozzarella in walk in and cases of dry goods stored on floor under shelving. Observed container of tea stored on floor with spout dispenser stored in contact with the floor of the walk in. REPEAT VIOLATION Facility does not have adequate storage space for amount food that is in facility. Additional racks/shelving or storage must be provided. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed heads of cut cabbage stored directly on shelving in the reach in. Ensure all RTE foods are stored in cleanable containers.

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 cases of soufflé cups stored directly on the floor at the front counter. Provide additional shelving/racks for storage.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed empanadas being stored in black trash bags that are indicated as trash can liners only. Ensure food is only stored in food safe/food grade plastic bags. CDI: Facility immediately discontinued use of bags. Follow up compliance visit will occur.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vent filters in need of cleaning. Observed food debris in bottom of blast chiller. Ensure more frequent cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. CDI - PIC placed paper towels at hand sink. // 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand washing sink. Provide soap at each hand washing sink. CDI - PIC placed soap at sink. // 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Both hand washing sinks blocked by carts at start of inspection. Maintain access to hand washing sink. CDI - Carts moved.

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 . Empanadas on speed rack measured 74-86F. PIC stated empanadas are held for 4 hours and placed back in cooler. Sauce made with tomatillos held at front of establishment out of temperature control and measured 60F. CDI - EHS consulted with PIC and establishment will place the sauce and empanadas for the lunch rush on time as a public health control and these items will be discarded if any remain at the 4 hour mark. EHS e-mailed PIC TPHC form. Empanadas on speed rack moved to freezer and were below 41F by end of inspection as they were prepared this morning. Time sticker placed on sauce and will be discarded 4 hours from opening.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information 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 . Container of cooked peppers was opened from can on 8-25 and had not yet been discarded. Discard TCS ready-to-eat foods within 7 days of preparation or the day the commercial package was opened. CDI - Peppers discarded. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Disinfectant bottle observed on shelf above olive oil. Store toxic chemicals separately from food. CDI - Bottle moved to chemical storage area. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in establishment during inspection. Flies were landing on empanadas while an employee was preparing them. Empanadas that flies landed on were discarded. Contact pest control for fly solutions.

3-307.11 Protect food from contamination sources not specifically noted by the code. Small fly landed on empanada while employee was preparing it. CDI - Empanada discarded. // 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 boxes of raw meat stored on floor in walk-in cooler. Store at least 6 inches off the floor. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing a watch while preparing food. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee hat and shirt observed sitting on top of pan liners. Purse observed on clean utensil shelf. Jackets observed sitting on top of bags of dried peppers on shelf. Store employee personal items in a separate location where they can’t contaminate food, single-use/single-service articles, or clean utensils.