TIENDA MEXICALI

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked peppers and raw diced beef above 41F after cooling overnight in RIC. CDI- Items voluntarily disposed. (-1.5)

REPEAT. 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling items in RIC wrapped in cellophane and stacked bagged rice, hindering its ability to cool. EHS discussed cooling methods with staff. (-1)

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed grease stoppage accumulating at cook line hood. Increase cleaning frequency and ensure ventilation is in good repair. No contamination to his or utensils observed. (-0)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1) El responsable de la seguridad alimentaria (PIC) deberá demostrar sus conocimientos mediante la obtención de la certificación correspondiente. No se observó ningún responsable de seguridad alimentaria certificado en el establecimiento.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork belly hot holding in display case at 125F. CDI- Pork belly immediately exceeds 150F when food is agitated/tossed. EHS advises PIC not to overfill container going forward. Food stacked above the fill line will not maintain at 135F of above as required. PIC removes top layer to cool in WIC. (-1.5) Mantenga los alimentos TCS a una temperatura de 135 °F o superior durante su conservación en caliente. -P Se observó panceta de cerdo conservada en caliente en la vitrina a 125 °F. CDI: La temperatura de la panceta de cerdo supera inmediatamente los 150 °F al agitarla. El personal de salud ambiental recomienda al encargado no llenar en exceso el recipiente en el futuro. Los alimentos apilados por encima del nivel máximo de llenado no mantendrán la temperatura de 135 °F o superior requerida. El encargado retira la capa superior para enfriarla en la cámara frigorífica.

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 foods cooling in RIC with tight cellophane covering. CDI- Items uncovered to facilitate proper cooling. EHS discussed proper cooling methods with staff. (-0.5) Enfríe los alimentos rápidamente. Utilice métodos como recipientes poco profundos con ventilación, baños de hielo grandes y remueva constantemente. El aire frío debe circular alrededor del producto para disipar el calor. -Pf Se observó que los alimentos se enfriaban en el refrigerador cubiertos con papel celofán. CDI: Se retiró la cubierta de los alimentos para facilitar un enfriamiento adecuado. El personal de EHS (Salud y Seguridad Ambiental) habló con el personal sobre los métodos de enfriamiento adecuados.

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked corn on the cob made yesterday without date mark in RIC. CDI- PIC dates corn. 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 house-made pico in display case dated 10/01. CDI- PIC disposes of expired pico. (-3)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in 0PPM sanitizer. CDI- PIC refills with proper concentration of chlorine. (-1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. PIC stated certificate had expired. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees not wash hands before donning gloves during initial prep for day. CDI- PIC had employees discard gloves and properly wash hands. 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 food employee not wash hands after returning from outside before working with clean equipment. CDI- PIC had employee wash hands properly.

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 chicken legs and refried beans prepared on yesterday not dated. Observed bag of shredded mozzarella cheese without original date of opening marked, PIC stated item was opened yesterday. CDI- PIC voluntarily discarded chicken legs and refried beans, applied correct date to opened bag of shredded mozzarella. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 marinated chicken out of date on 4/21. CDI- PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0 ppm. PIC emptied container and refreshed bucket with new solution. *REPEAT*

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard with heavy food and liquid residue accumulation being used on bottom shelves of prep tables. Increase cleaning frequency and remove heavily soiled single-use articles. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed blade of bandsaw rusting. Replace or resurface blade. VERIFICATION REQUIRED.

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 gaskets of prep unit and bottom of 3D RIF with food debris accumulation.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee’s personal guava drink, milk, and eggs stored with items to be sold to consumers. Remove items to designated area to protect food from potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC not certified. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing. CDI, employee rehashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed steak display case with ambient air temperature of 42 degrees F and steak cold held between 44-45 degrees F. CDI, beef relocated to walk in cooler and EHS to follow up on calibration of display case . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed hydrogen pyroxide and cleaner stored over clean single-service articles and utensils. CDI, chemical relocated for proper storage. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0 ppm.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified PIC on site. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at handwashing sink. CDI, towels supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed dried meat residue on top of blade of meat cutter. CDI, staff removed for cleaning and sanitizing . 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 beans covered and cooling at 95 degrees F at 1:38 and rice covered and cooling at 66 degrees F at 1:38. At 2:01 beans were cooling at 93 degrees F and rice was at 66 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and covered removed to facilitate heat transfer. Repeat. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed peppers and onion and pork hot held below 135 degrees F in aluminum pan in hot hold case. CDI, items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed 1 bottle of Windex cleaning spray bottle stored over clean single-service articles on rack. CDI, chemical relocated for proper storage.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed beans covered and cooling at 95 degrees F at 1:38 and rice covered and cooling at 66 degrees F at 1:38. At 2:01 beans were cooling at 93 degrees F and rice was at 66 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and covered removed to facilitate heat transfer. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum packaged fish thawing in original vacuum packaging . CDI, bag opened to remove from vacuum environment.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sunlight showing under the back door with potential to allow pests to enter facility. Recommend a door sweep for back door. 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 bottom of 3 door reach in freezer in need of cleaning as debris collecting.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over food for consumer in 2 door reach in refrigerator.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 soup cooling over 6 hours at 47 degrees F in 2 door reach in. CDI, soup 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed salsa overstocked in flip top prep refrigerator between 45-47 degrees F from prior day. CDI, salsa voluntarily discarded. Maintain below chill line. 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 .

3-501.15 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 soup cooling in deep covered container over 6 hours from day before at 47 degreees F. CDI, soup 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sunlight showing under the back door with potential to allow pests to enter facility. Recommend a door sweep for back door. Repeat

4-402.12 Fixed, floor mounted equipment shall be sealed to the floor or elevated to at least 6 inch clearance. Observed handwashing sink and 3 compartment sink in need of sealing to adjacent wall. 4-501.11 Maintain equipment in good repair. Observed leak at faucet of 3 compartment sink.

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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several boxes and waste accumulating outside of back door on ground.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage on table and cup of coffee in mug stored on meat saw. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed bleach sanitizer testing below 50ppm chlorine while employees manually washing at 3 compartment sink. Proper concentration and manual ware washing procedures reviewed with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 1 pan of pico not date marked in case prepared on Saturday according to PIC. CDI, pico 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sunlight showing under the back door with potential to allow pests to enter facility. Recommend a door sweep for back door. Repeat

4-501.11 Maintain equipment in good repair. Observed light not turning on under hood system.

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

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 damaged ceiling tiles and some stained ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored over consumer items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC certification expired in 2022. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinking from open employee beverage and stored over equipment on rack.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after hand washing and proceed to next task of food prep. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed Windex stored on prep table next to food items. CDI, Windex relocated for proper storage. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed medication and Pepto stored over clean single-service articles and supplies on rack. CDI, medication relocated for proper storage.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sunlight showing under the back door with potential to allow pests to enter facility. Recommend a door sweep for back door. 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. Observed damaged ceiling tiles and some stained ceiling tiles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified food protection manager certification is expired. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over beef inside of walk in unit. EHS did not observe any physical contamination. CDI - EHS educated and storage order re-arranged.

REPEAT: 3-501.16 (A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa inside of the prep unit over temperature threshold. CDI- salsa was discarded due to not meeting cooling parameters.

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 marking on beans inside of the walk in cooler. CDI- Dated during the 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 rice cooling while bagged inside of prep unit. CDI- Rice was placed on sheet pans to cool at a faster rate.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sunlight showing under the back door with potential to allow pests to enter facility. Recommend a door sweep for back door.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage wall next to hand wash sink and another beside prep unit area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sprayer inside of hand washing sink. Hand washing sink may only be used for handwashing only. CDI- REHS removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed baked chicken on the hot line that was below 135F.Baked chicken was reheated during the inspection.

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 marking on pico de gallo prepared the day before. CDI- Pico de gallo was dated during the inspection.

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 domestic use only pesticides.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed salsa cooling inside of prep unit. Foods may not be cooled inside of prep unit due to open environment equipment only being able to be used for holding. CDI- Salsa was discarded for not meeting cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sunlight showing under the back door with potential to allow pests to enter facility. Recommend a door sweep for back door.

3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados inside of the prep unit with label still attached. Ensure that avocados are being washed prior to use. CDI Discarded during the inspection .

5-205.15 Maintain a plumbing system in good repair. Observed leak under hand washing sink.

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 damage wall next to hand wash sink and another beside prep unit area. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Store mop with strings stored downward to prevent contamination.

Observed raw chicken stored over beef inside of walk in unit. EHS did not observe any physical contamination. CDI - EHS educated and storage order re-arranged. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 cooling in prep unit from the day before at 49F. Salsa had not been removed for use today. CDI- Salsa discarded during the inspection.

REPEAT: 3-501.16 (A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa inside of the prep unit over temperature threshold. CDI- salsa was discarded due to not meeting cooling parameters.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed salsa cooling inside of prep unit. Foods may not be cooled inside of prep unit due to open environment equipment only being able to be used for holding. CDI- Salsa was discarded for not meeting cooling.

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 in a secondary container without label present.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed sunlight showing under the back door with potential to allow pests to enter facility. Recommend a door sweep for back door.

REPEAT: 3-501.16 (A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods in deli case and make unit above 41F . Refer to temperature chart for details.Some foods were out of temperature due to cooling methods after chopped and marinating. Other items were stacked too high such as crema in squeeze bottles. CDI - Products were moved to walk in cooler to cool down below temperature threshold.

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 marking on pico de gallo prepared on Wednesday. CDI- Pico de gallo wash discarded during the 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 multiple TCS foods cooling tightly covered and in large quantities. CDI - EHS educated employees on proper cooling methods such as covering food loosely while it cools and separating food into smaller portions; all products 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 two boxes of limes stored on floor inside walk-in cooler. CDI - EHS educated employees present and products relocated to shelving.

5-205.15 Maintain a plumbing system in good repair. Observed leak under hand washing sink.

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 damage wall next to hand wash sink. . Observed heavy soiled vent above single service storage rack.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored with retail items inside lowboy reach-in unit. CDI - EHS educated and beverage removed.

REPEAT: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. For more information please visit: http://meck.co/FoodSafety Observed no procedure for vomiting and diarrheal events. EHS educated PIC and provided V&D documents in English & Spanish.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored over ready-to-eat black beans inside upright reach-in unit. EHS did not observe any physical contamination. CDI - EHS educated and storage order re-arranged.

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 1x soiled knife stored inside wall mounted knife rack. CDI - Utensil taken to 3-compartment sink and re-W/R/S.

REPEAT: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 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 multiple TCS foods from 3/16 > 41 F in walk-in cooler, upright reach-in unit, prep unit and lowboy reach-in unit. Refer to temperature chart for details. Last date of usage was 3/15. CDI - EHS educated employees about proper cooling parameters and all products voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. -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 several TCS foods from previous day > 41 F inside upright reach-in unit and walk-in cooler. Employees present confirmed last use date was on 3/16. CDI - Products voluntarily discarded.

REPEAT: 3-501.16 (A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS foods in walk-in cooler, upright reach-in, make unit and lowboy reach-in unit > 41 F. Refer to temperature chart for details. EHS observed make unit/lowboy reach-in unit unable to maintain proper temperatures < 41 F. All items in cold holding were from previous day. CDI - Products voluntarily discarded. PIC contacted a/c maintenance technician for repairs to make unit/lowboy. 3-DAY VERIFICATION REQUIRED.

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 marking on cooked pork, red & green salsa in walk-in cooler. Products were from previous day & > 41 F. CDI - Items voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. 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 multiple TCS foods cooling tightly covered and in large quantities since 3/16. CDI - EHS educated employees on proper cooling methods such as covering food loosely while it cools and separating food into smaller portions; all products voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed menudo being thawed in ambient temperatures on prep table. CDI - EHS educated and product taken to walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of produce and pots containing food stored on floor inside walk-in cooler. CDI - EHS educated employees present and products relocated to shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths on prep tables. CDI - EHS educated and cloths removed.

4-501.11 Maintain equipment in good repair. Observed leak on ceiling in walk-in cooler. Repairs needed.

5-402.13 Maintain sanitary sewage system according to Law. - P. Observed floor drain backing up under 3-compartment sink while employee was washing dishes. CDI - Employee repaired floor drain during inspection and cleaned up surrounding area(s).

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed heavy soiled vent above single service storage rack. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cardboard boxes in back of facility.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored with retail items inside lowboy reach-in unit. CDI - EHS educated and beverage removed.

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 procedure for vomiting and diarrheal events. EHS educated PIC and provided documents

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed rice, beef and sauce in the reach in cooler that were above 41F. PIC stated that foods were cooked the previous day were left out on the table to cool and then placed into the WIC. CDI-foods were discarded. EHS went over proper ways to cool down food and spoke with PIC about cooling parameters that must be met for TCS foods. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork inside of the hot line that was below 135F. PIC stated that the pork was put out this morning. CDI-pork was discarded. EHS explained to PIC that hot held food must be 135F or above. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed refried beans and peppers in the flip unit that were above 41F. CDI-beans and peppers were discarded. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety observed chicken in the reach in that was dated 12-6. CDI-chicken was discarded due to it being past the 7 days. EHS explained to PIC that TCS foods are good for 7 days. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tamales in the WIC that were cooling while tightly wrapped. Observed beef in the WIC that was cooling while tightly wrapped. Both items were above 41F. Observed rice tightly wrapped in the reach in cooler and tightly wrapped pans of beef and sauce. CDI-tamales were placed into the freezer to rapidly cool down, beef was unwrapped. EHS advised PIC that ice could be added to the beef to help it cool down more. Foods in the reach in were discarded due to being left in over night and not reaching 41F. EHS explained cooling parameters to the PIC. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed employee cooking food without a hair net. REPEAT

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 a knife used for cutting sausage that had the handle touching the sausage. REPEAT

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC was not available for most of inspection going back and forth to the register and no full oversight of kitchen and staff. Staff members not knowledgeable on final cook temperatures, hot holding, reheating, cold holding, cooling, etc.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverages on prep surface. Observed employee food stored with customer food in 2 door reach-in cooler. CDI: employee food relocated and drink was discarded.

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 wash hands and touch faucet handle with bare hands. CDI: education provided and hands were washed properly. Observed hot and cold water in kitchen turned off. Hands were not being washed. CDI: Walter turned back on and hands were washed 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. Observed cooked beans inside walk-in that had been cooled from last night at 55F. Product did not meet proper cooling parameters. CDI: product was discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicharron inside hot box below 135F (see temp chart). Suggested putting item on TPHC. CDI: TPHC procedure sheet reviewed and e-mailed.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in WIC that were above 41F. Chicken, pork, raw and cooked beef, beans, and chicken tamales all cooked were above temp. CDI-all cooked foods were discarded. Ambient air temperature inside WIC was 41F. Discussion with PIC to have cooler serviced and to have thermostat temperature lowered. Observed cold display unit holding TCS items such as whole fish, raw chorizo, and pico de gallo above 41F (see temp chart).CDI: all items were discarded. Observed heavy ice build-up on vent above food products. Cooler will be serviced. Compliance visit will be conducted in 10 days to ensure WIC has been serviced and temperatures are being held at 41F/below.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pico de gallo inside cold display case dated 8/24 that expired past 7 days. CDI - product discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed large stock pot of beans inside WIC that was made yesterday without a date mark. CDI: product was discarded due to temperature abuse.

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 beans that had cooled improperly inside large stock pot inside walk-in cooler. CDI: proper cooling methods were discussed. Cooling poster was already present. CDI - beans were discarded.

3-501.13 Use approved thawing methods. Observed bags of pork intestine sitting out in kitchen at room temperature. Pork was moved to the WIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometers missing from WIC and cold hold display unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food service worker not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter while not in use.

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 bowl stored inside rice bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying pans. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dusty fan stored on top of meat grinder.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes in 85F water. Water was dumped and refilled to proper temperature.

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed both hot and cold water turned off at handsink in the kitchen. CDI: water was turned back on.,

5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink and can wash. Repair. Work order will be placed.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pitcher in the hand sink upon arrival. CDI-pitcher removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI-paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in WIC that were above 41F. Chicken, pork, beef, rice all cooked were above temp. CDI-all cooked foods were discarded. PIC stated that the WIC went out and had been repaired that morning and they were waiting on the temperature to increase. Foods prepared today are to be put into the reach in until WIC reaches the correct temperature. VR will be done by 04-19-2021.

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 beans in the reach in cooler that were date marked 4-2. Beans were expired. CDI-beans discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed lettuce in the reach in prep unit that was not date marked. Lettuce was prepared yesterday. CDI-lettuce was labeled with correct date.

2-102.11 Demonstration - C Observed no one at facility to have a certified food protection manager certificate.

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 tamales in the WIC that were cooked at 10am on 01-20-2021. EHS checked temperature at 1:30 and the temperature was 113F. EHS instructed PIC to move tamales to the Freezer to rapidly cool. Temperature at 2:04 was 101. CDI-tamales discarded. Observed beans in prep unit that were above 41F. Beans were made earlier in the day at 9am. CDI-beans discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed lettuce in the prep unit that was above 41F. Lettuce was prepped earlier in the day at 9am. CDI-lettuce was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beans in the WIC that were above 41F. Beans were prepared on 01-18-2021. PIC stated that the beans were not out today and that they had been left in the WIC. CDI-beans were discarded. Observed raw chicken and fish in the cold hold display that was above 41F (see temp chart). PIC stated that food was in the display all night. CDI-food was discarded REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tamales that were prepared earlier in the day that were above 41F. Tamales were tightly wrapped in plastic bags and then placed in a metal container and covered in foil. Tamales were removed from container and placed into the freezer to try to rapidly cool. CDI-tamales did not reach the correct temperature and were discarded.

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 liquid and debris on the floor of the WIC

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored over RTE beef stew

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice, beef recorded above 41F (see chart). CDI- Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pico made on 10/9 not dated. CDI- Dated.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Walls in male bathroom in need of repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal water bottle stored on high shelf. Store low and away.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored over RTE rice. CDI- Re-adjusted.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bleach sanitizer in 3 comp sink recorded too low. CDI- Adjusted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken in hot box recorded below 135F. CDI- Discarded along with rice.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee not wearing a hair restraint.

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 refried beans cooling with wrap on in reach in cooler. CDI- Wrap removed, moved to WIC for air flow.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris built up in some gaskets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice and chorizo recorded above 41F (see chart). CDI- Brought to WIC to cool down.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet cloths stored on counter

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal sweaters stored on drinks.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Two heads of cabbage stored on shelf in WIC. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items in reach in cooler recorded above 41F (see chart). CDI- Discarded. Unit will be looked at. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Container of rice in WIC was cooling with container with silan wrap. CDI- Product had to cool to 70F by 11:50. Seperated into two shallow pans and re-located to freezer. Cooled to 70F.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. One sani. bucket recorded at 0ppm bleach.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands for less than 15 seconds and use hands to turn the faucet off. Ensure to use a clean barrier like a paper towel to turn the faucet off to avoid recontaminating hands. CDI EHS instructed employee how to properly wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by mop cart. Ensure to maintain access to handsinks at all times. CDI PIC moved mop cart into can wash and handsink was accessible.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in reach in unit. CDI PIC moved raw chicken to bottom shelf for proper storag order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked bagged rice and pork broth above 45F (see temp chart). PIC stated rice was cooked at 9 AM and pork broth was made the day prior. EHS determined that rice and pork broth did not properly cool within the proper time frame. CDI PIC voluntarily discarded rice and pork broth. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135F at front display case (see temp chart). Ensure to maintain TCS foods hot holding at 135F or above. CDI PIC voluntarily discarded container of rice. Repeat violation. Points were not esculated due to one item hot holding below 135F while other TCS foods were hot holding above 135F.

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 container of pico in the display case without a date label. PIC stated pico was made 2 days prior. Ensure to label all TCS food held longer than 24 hrs. CDI PIC labeled pico during the 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 Observed chicken broth, pork broth, and rice cooling with tightly closed lids in large portions in the tall reach in unit. Ensure to use methods such as thiner portions and lids off when cooling in equipment suited for cooling such as the walk in cooler. CDI PIC voluntarily discarded pork broth and rice due to improper cooling (see violation 18), and uncovered chicken broth and placed in walk in cooler. Repeat violation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door cracked open during the inspection. Ensure to keep back door closed at all times or install methods such as an air-curtain to protect from pests entering the establishment. CDI PIC had back door shut during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth stored on prep surface. Ensure all wet wiping cloths are held in a sanitzer bucket between uses.

3-302.15 Wash fruits and vegetables prior to use. Observed avocadoes with labels attached stored with cut tomatoes in flip top unit. Ensure to properly wash fruits and vegetables prior to use and labels are off.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a spoon with the handles in the food and a cup with no handles used for marinating spices stored in the spice container. Ensure to store in-use utensils with food handles out to avoid contamination.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employee manually washing large stock pot in the 3 comp sink with a water temperature of 96F. Ensure to maintain washing water temperature at 110F or above. CDI EHS had employee increase wash water temperature to 117F during the inspection. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue and labels on 2 metal stock pots and food debris on non-food contact surface of a metal pans under spice rack. Ensure to increase cleaning frequency and properly wash equipment.

5-203.14 Backflow Prevention Device, When Required - P Observed can wash with hose bibb directly attched to hose with no backflow prevention device. Ensure to install backflow prevention device. Verification required within 10 days.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with broken lid and side doors open. Ensure to keep dumsters covered with tight-fitting lids and side doors. 5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin provided at the main handsink in the prep area. Repeat violation.

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 dust build up on ceiling vents of prep area, debris build up behind grill,stove and wall behind 3 comp sink. Ensure to increase cleaning frequency.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked beans from 9AM still at 49F in walk in cooler. CDI - PIC voluntarily discarded. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cooked pork in hot holding unit at 112F. PIC stated this item was just placed in hot holding. CDI - PIC reheated to 178F and reminded that food must be hot before placing in service. -3- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beans tightly wrapped that were cooling at room temperature when EHS entered facility. CDI - PIC voluntarily discarded and educated food employee to loosen wrapping and actively stir thicker foods, such as beans. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices and oil at prep station. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box of aprons stored directly on the floor in rear dry storage. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed handles of forks stored on spice rack down in container with food contact surface facing up for selection. -0-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water in small pan on soiled drain board of 3-comp sink at 84F while manually warewashing at 3-comp sink. 4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution when manually warewashing in 3-comp sink. Observed no solutions in use while manually warewashing. -.5-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at kitchen handsink. -0-

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf - Observed food employee touch vegetable with their bare hands. CDI, operator voluntarily discarded food.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mold on fruit in kitchen. CDI, operator voluntarily discarded while on-site.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw pork and fish stored over milk and other ready to eat foods in reach in refrigerator which have been cooked. CDI, foods relocated for proper storage.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pork hot held at 80 degrees F in hot hold case. CDI, pork voluntarily discarded as employee stated was from night before.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of Windex stored over aluminum foil. CDI, toxic agents relocated for proper storage. 7-208.11 Storage-First Aid Supplies - P,PF - Observed first aid supplies stored over Goya foods on dry storage rack. CDI, foods

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf -Observed operator not able to locate small diamter probe thermometer. VR

4-205.10 Food Equipment, Certification and Classification - C - Observed rice cooker and white blender that was intended for "household use" strored in facility. Observed staff not able to locate food thermometer and no small diameter probe thermometer available. VR required by 12/14/17

6-305.11 Designation-Dressing Areas and Lockers - C - Observed tooth brush and shampoo stored on storage rack above consumer product.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. Ensure PIC is present during all aspects of operations. 2-102.12 Certified Food Protection Manager - C No certified Food Protection Manager was present during inspection.

2-301.14 When to Wash - P Observed food employee handle ready to eat foods, after handling raw meat with out a hand wash. Food employee used two disposable gloves at a time. After handling raw meat, food employee removed top gloves and continued to work with ready to eat foods with bottom gloves. CDI, corrected food employee by instruction.

•{4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment and utensils stored under spices, and oils. Utensils had some debris from the spices and oils. Utensils were stored on soiled shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food residue, dust and debris on shelving throughout the establishment.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand washing sink.

2-102.12 Certified Food Protection Manager - C - Observed no Certified PIC on site upon arrival. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - TCS foods shall be cold held at 45 degrees F and below. Observed walk in cooler down. Ambient air temperature displayed 50 degrees F. Observed several containers of cooked beans, container of rice, 2 containers of pork, and 5 boxes of beef above 45 degrees F. CDI, operator voluntarily discarded all TCS foods out of temperature. Mainteance called while on site. Verification return requireed to ensure that walk in cooler is repaired. All discarded product denatured and product disposition form completed.

7-201.11 Store toxic materials to avoid contamination. -P - TCS foods shall be stored so that contamination of food is prevented. Observed spray bottle of cleaner stored next to bag of rice. CDI, cleaner relocated.

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

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean pans being wet stacked on clean drain board of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed walk in cooler with ambient air temperature of 50 degrees F. Verification to be completed to ensure that unit working properly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed cell phone stored on drain board of 3 compartment sink.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored in container in direct contact with cooked beef on bottom of flip top prep unit. Observed raw chicken and raw beef removed from commercial packaging and stored over packages of vegetable and plantain leaf in standing reach in freezer. CDI, foods relocated for proper storage. Repeat. Verification required to ensure raw animal food is stored correctly,

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pork and pork belly held at 116 and 90 degrees F as indicated by thermocouple inside display unit overnight according to PIC. CDI, operator voluntarily discarded foods. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several tray of raw fish held at 64 degrees F and raw chicken held at 64 degrees F in display case. Ambient air temperature of unit measured 64 degrees F. PIC determined that unit had been disconnected and did not know when it was disconnected. CDI, operator voluntarily discarded all TCS food in case, that included several trays of raw chicken and raw fish.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed several containers of cooked beef, tray of ribs not date marked in standing reach in prep unit. Observed container of beans with a preparation date of 1/2 and salsa with a preparation date of 12/30. Also observed some salsa prepared on a different date not date marked according to PIC. CDI, operator voluntarily discarded foods.

7-102.11 Common Name-Working Containers - PF- Toxic substances shall be labeled by common name of substance. Observed 1 spray bottle of oven cleaner not labeled as required. CDI, PIC labeled container.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed display case with no temperature measuring device to measure ambient air temperature.

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 some knives stored on soiled area of containers in flip top prep unit. Observed a knife stored on soiled shelf in prep unit.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed large metal container stored as clean in walk in cooler but with heavy denting and no longer easily cleanable. CDI, operator removed container from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed display case disconnected and TCS food above required temperature. 4-205.10 Food Equipment, Certification and Classification - C - Observed Hamilton Beach rice cooker that was intended for "household use only".

5-205.15 System Maintained in Good Repair - P - Observed leak at right faucet of 3 compartment sink. Observed large leak in PVC pipe below 3 compartment sink. Operator required to slowly drain sink to prevent leak discharge. Repair. Repeat.

2-401.11 Eating, Drinking, or Using Tobacco - C- Employees may drink from a closed beverage container if handled to prevent contamination of hands and equipment. Observed twist top employee beverage stored on meat slicer.

2-301.12 Cleaning Procedure - P - Use proper procedures when washing hands. Observed food employee wash hands at 3 compartment sink and not vigorously rub hands for 10 to 15 seconds with soap and proceed to turn faucet off with their bare hands. CDI by instruction. 2-301.14 When to Wash - P - Wash hands after activities that contaminate them. Observed food employee handle soiled towel and soiled equipment at 3 compartment sink then handle clean equipment in food prep area without taking gloves off and washing hands before handling clean equipment. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing and employees shall only used handwashing sink for handwashing. Observed mop stored in front of handwashing sink. CDI, mop bucket relocated. Repeat. Observed food employee wash hands at 3 compartment sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw shell eggs stored above cheese in flip top prep refrigerator. Observed raw chicken removed from commercial packaging stored over ready to eat foods and beef in reach in freezer. CDI, foods relocated for proper storage. Repeat.

Use proper procedures to wash, rinse, and sanitize equipment. Observed food employee wash and rinse a knife but not sanitize at 3 compartment sink. CDI, food employees educated on proper use of 3 compartment sink and knife relocated to soiled drain board for cleaning. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food equipment shall be clean to site and touch. Observed metal container stored as clean in walk in freezer but accumulating soil and food debris. CDI, container relocated for cleaning. Observed vegetable press stored as clean but soiled with food debris. CDI, vegetable press relocated for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed container of pork hot held in hot hold unit since prior night according to food employee at 95 degrees F. CDI, pork voluntarily discarded by PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut lettuce cold held at 53 degrees F from prior night according to food employee and overstacked. Repeat. CDI, lettuce voluntarily discarded by PIC.

3-501.13 Thawing - C - Use proper methods to thaw food. Observed mendo beef thawing at 3 compartment sink with soiled equipment over food.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Store foods 6 inches from the ground. Observed open white container of sauce stored on ground in walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C - Observed several wet wiping cloths stored on counter surfaces throughout prep area and at 3 compartment sink. Use separate sanitizer container for raw animal food.

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 bowl used as scoop in rice container. Observed handle of in-use spoon stored in pico located in display case. Observed scoop stored on top of soiled container below prep table. Observed spoon stored on wet wiping cloth at grill.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed rusty shelving inside walk in cooler. Observed light not working under hood ventilation system. Repeat.

4-501.14 Ware washing Equipment, Cleaning Frequency - C - Ware washing sinks shall be cleaned as often as necessary to keep them clean. Observed soil and debris on clean drain board of 3 compartment sink.

5-205.15 System Maintained in Good Repair - Observed slow drain below 3 compartment sink. Observed faucet removed from right side of 3 compartment sink.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed outside dumpster missing lids and some trash debris around units. Replace.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed cell phone stored on meat saw equipment. Observed stereo stored on equipment in prep area. Observed several containers of employee food stored over customer food.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall only be used for handwashing. Observed mop stored in front of handwashing sink. CDI, mop relocated to provide access to handwashing sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw meat stored above fruit that was removed from commercial packaging. Observed raw meat stored over cooked soup in walk in cooler. Repeat. CDI, foods relocated for proper storage. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Foods shall be stored in wrappings, packages, or covered containers. Observed meat scraps in bottom of reach in freezer uncovered / unprotected. CDI, operator removed meat.

Ensure equipment is properly washed, rinsed and sanitized. Observed food employees wash, rinse but not sanitize equipment. Food employees described warewashing process and sanitize step was not included in process. CDI by instruction. Repeat. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed meat saw stored as clean but soiled with dried food debris. CDI, operator started cleaning process. f

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut lettuce and cheese overstacked in prep unit above 45 degrees F. Observed meat fat stored in containers at room temperature. CDI, operator transferred food to walk in cooler to rapidly cool, time as a public health control discussed with operators for meat fat.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed rice cooling in 2 door reach in unit at 88 degrees F. CDI, operator transfered rice to shallow container and placed in walk in cooler to facilitate heat transfer.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on prep tables in kitchen. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed light not working under hood. Observed rusty shelving in walk in cooler and no sink stoppers available at 3 compartment sink.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site at time of inspection. CDI by instruction. Repeat.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Observed operator not verbally able to demonstrate that an effective employee health policy being followed and no written policy on site. CDI by instruction, handout provided to operator in Spanish and English.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw cow feet removed from commercial packaging and stored over ready to eat food in reach in freezer. Observed raw chicken removed from commercial packaging and stored over beef and stored in contact with packages of raw fish. CDI, operator relocated foods for proper storage. Observed a container of raw chicken stored in contact with a container of pork in walk in cooler. CDI, foods relocated for proper storage. Repeat.

-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed meat slicer blade with food debris and operator stated was cleaned the day before. CDI, operator removed equipment for cleaning. Observed operator washing and rinsing but not sanitizing equipment when cleaning equipment. CDI, operator purchased sink stoppers and proper washing and sanitizing steps were reviewed with PIC. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer bucket below 50ppm sanitizer. CDI.

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 an open container of milk, cooked beef, cow tongue, several bags of rice, open container of spinach prepared over 24 hours ago according to operator but not date marked. CDI, operator voluntarily discarded foods. Improvement made since previous inspection.

7-102.11 Common Name-Working Containers - PF - Working containers of toxic substances shall be labeled by common name of substance. Observed 1 spray bottle of degreaser not labeled. CDI, operator labeled spray bottle.

4-302.12 Food Temperature Measuring Devices - PF - Small diameter probe thermometer required to measure thin substances. Observed no small diameter probe thermometer available. Facility has thin cut steak in facility. Verification required to ensure that facility has a small diameter probe thermometer by 11/13/15

2-303.11 Prohibition-Jewelry - C - Food employees shall not wear jewelry on wrists or fingers except a plain wedding band. Observed PIC wearing a watch.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer buckets in between uses. Observed several wet wiping cloths stored on prep surfaces throughout facility.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed bowls being wet stacked on clean drain board of 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed several clean containers stored on ground in walk in cooler.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed sink stoppers missing from 3 compartment sink and operators not washing, rinsing, and sanitizing equipment. CDI. Observed condensation leak in display case. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of heavy dents and be smooth and easily cleanable. Observed a heavily dented metal pan stored in facility. CDI by instruction, operator removed metal pan. 4-205.10 Food Equipment, Certification and Classification - C - Observed "household use" rice cooker stored in facility. Remove.

5-205.15 System Maintained in Good Repair - P - Keep plumbing system maintained in good repair. Observed PVC pipe not discharging water properly and water spilling on floor. Observed faucet on right hand side of 3 compartment sink not in good repair and leaking. PIC repaired PVC so that water properly discharged. Keep plumbing in good repair.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several damaged ceiling tiles in facility.

6-305.11 Designation-Dressing Areas and Lockers - C - Store employee items in designated area. Observed "household use" rice cooker with rice stored on table in prep room. PIC stated rice was for personal food and not for customers. . Remove "household use" rice cooker and stored employee items in designated area. Repeat. 6-202.11 Light Bulbs, Protective Shielding - C - Observed unshielded lights over refrigeration in storage room. Provide shielded / shatter-proof or shatter-resistant bulbs.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - No certified food protection manager onsite. Repeat violation.

General Comment 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee grab tortillas and cilantro with bare hands. CDI - Employee discarded food and explained gloves are needed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken stored on top of a container of tea in the reach in unit. Observed raw beef stored above soup in the reach in unit. Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed no sanitizer in the sanitizer bucket. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the inside of the saw.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked beef sitting out on the counter at 99F. CDI - Employee discarded beef.

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 marking in the facility. Repeat violation. Verification required 6/24/2015.

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 cooked beef tightly covered in the walk in cooler at 142F. Leave food uncovered to cool. Observed rice tightly covered in a bag in the reach in at 77F.

General Comment 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed unlabeled self service desserts up front by the register.

General Comment 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean skewers and a spatula stored behind the faucet of the 3 comp sink. Do not store anything behind faucets.

General Comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee cell phone stored on a prep unit cutting board. Observed vitamins and whey protein stored on the dry storage shelf. Designate an area for employee items.

.2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no accredited training.

2-103.11 (M) Person in Charge-Duties - PF: Left employee health policy in Spanish.

2-301.14 Wash hands after activities that contaminate them.-P: Observed employee sneeze into hands then commence work with no handwash. CDI- direction to wash hands. 2-301.14 Wash hands before donning gloves and between gloves uses.-P: Observed employee not washing hands before donning gloves. CDI- direction to wash hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw fish on box containing rice drink. Observed raw meat on container of tea. Observed shell eggs over salsas in cooler. CDI- all items moved to proper storage locations.

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 masrking in facility. Left requirements in Spanish with PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Observed sanitizer in buckets with cloths over 200 ppm. Strip bleached out. CDEI- made to proper concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed blue liquid in unmarked spray bottle. Determined to be glass cleaner. CDI- labeled. 7-201.11 Store toxic materials to avoid contamination. -P: Found glass cleaner stored on surface with bread.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed no thin probe thermometer in facility. Facility cooks fish and other thin foods for customers. Thin probe thermometer required.

3-305.12 Food Storage, Prohibited Areas - C: Do not store food in toilet rooms. Observed drinks stored in restroom. CDI- directed to move out of toilet room.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. O)bserved wall mounted klnife holders with build-up of dust and debris. Knives stored in holder during inspection.

2-102.12 Certified Food Protection Manager; Provide PIC that is a certified food protection manager; Observed PIC on site not a CFPM.

4-501.12 Cutting Surfaces; Keep equipment in good repair; Observd stained/gouged cutting board in use in kitchen area in need of resurfacing.

6-202.14 Toilet Rooms, Enclosed; Ensure that all toilet room doors are self closing; Observed staff restroom door not self closing.

2-102.12 Certified Food Protection Manager. No one on site today with verification of food safety training. CDI- verbal correction; operator reminded of next deadline of January 1, 2014 for meeting rule. Operator understood.

3-201.11 Compliance with Food Law. Raw food items cut/ portioned and packaged in facility. Per rule requirement, rules portioned for consumers and then packaged for purchase must be labeled with safe handling instructions. CDI- verbal education as to rule requirement.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Raw shell eggs stored over three containers of salsa in prep cooler. CDI- storage corrected. Store foods per their final cooking temperature.

3-302.12 Food Storage Containers Identified with Common Name of Food. One container of oil stored on the dry storage shelving not labeled. Label container of oil.

3-305.11 Food Storage-Preventing Contamination from the Premises. Cabbage stored in direct contact with shelving in walk in cooler. Operator advised that cabbages were for retail portion of facility. Operator was advised that foods stored in cooling unit that is under MCHD regulation must be stored per rule also. Operator understood.general comment:3-305.12 Food Storage, Prohibited Areas. Boxes of bottled beverages being stored in facility employee restroom. Operator advised that bottles are for retail sale. Operator was advised that bottled beverages in regulated area must be stored per rule. Food storage is prohibited in restrooms.

5-205.12 Prohibiting a Cross Connection. Hose connected to hose bib at can wash, but no back flow device installed. Hose was hung up. Back flow device is needed at the hose bib.