CARNICERIA LA COSTENA

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Raw Meat in a grocery bag within basin of kitchen handsink. *CDI - PIC removed item from handsink. EHS educated PIC on proper use of handsink.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Dough stored underneath raw beef in Glassdoor Display Case. *CDI - PIC moved item to the right side of unit underneath cheese. 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). *Observed - Salsa Verde and Salsa Roja in Front CH Display Case. *CDI - PIC date marked items for Monday when they were made. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying pests in kitchen and back area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Plastic container of food product stored directly on the floor in WIC.

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 - Plastic To-Go container used as scoop for dry seasonings.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets to Standing RIC and WIC tearing and in need of replacement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Large Plastic lidded container of Raw Steaks stored above Plastic Container of Fruit and box of Beer in WIC. *CDI - PIC placed plastic container of Raw Steaks onto lower shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Pasta and Chicken Stew below 135F in HH Display Case. *CDI - PIC turned up temperature hold on unit. 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 - WD-40 and Spray Paint stored above clean metal pot and large bag of white onions. *CDI - PIC placed pot into 3 compartment sink to be washed, rinsed and sanitized and placed Onions onto a different shelf.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - A few metal containers wet stacked and stored on clean dish rack.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster lids left open. Close after and in between uses.

*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Moldy ceiling around air vent in restroom, Small holes throughout FRP in Kitchen and re-caulking needed at 3 compartment sink.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Repeat-Observed improper sink set-up for W/R/S. CDI-3-comp set up correctly. No escalation of points due to improvement from last inspection For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Repeat- Observed potatoes <135F in hot hold. CDI-potatoes taken out and reheated. No point increase due to considerable improvement and excessive food was not in case. PIC is complying with a limited menu For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed an unlabeled spray bottle of cleaner stored next to a similarly colored liquid lemonade mix. Store chemicals away from food. CDI-bottle labeled and relocated

6-501.111 Keep the premises free of insects, rodents, and other pests. Repeat-Observed roach run out of frame when taken off wall.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bag of carrots on floor of walk-in. CDI-carrots put on shelf

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed flour scoop sitting on box of merchandise for market CDI-returned to 3-comp sink

4-501.11 Maintain equipment in good repair. Observed walk-in freezer door with enough damage and a partially missing gasket that staff pours hot water down gap to get door open. Hose inside freezer leaking and forming ice build-up. Freezer needs repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available. Verification Required

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 ceiling moldy from roof leak in bathroom. Obvious signs of roaches on walls, need cleaning. Once clean, monitor to see if there is an active infestation.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed repeat hot holding violations. Verification Required A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed improper sink set-up for W/R/S. CDI-3-comp set up correctly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Repeat-Observed some items < 135F in hot holding unit. See temp chart. CDI-Spaghetti with hot dogs voluntarily discarded. Chicken soup and chicken thighs reheated. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed both walk-in cooler and freezer not maintaining food temps < 41F and frozen. Verification Required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and storage areas. Roach ran out of frame at time of grade card replacement

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened bag of flour in storeroom. Flies in storeroom. Keep foods protected.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed sanitizer not available for use. CDI-discussion with PIC. 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. Repeat-Observed build-up in cooking area.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no documentation for employee health. Verification Required For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no procedures for vomiting/diarrhea clean-up. Verification Required For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth and an apple inside of the handsink. CDI - Items were removed and employee was educated on proper use of a hand sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods in deli case <135F. See temp chart. 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 .

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 TCS foods in reach-in with no date marks. CDI- Items dated or discarded. Verification Required 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 .

4-501.11 Maintain equipment in good repair. Observed walk-in freezer collapsing, insulation is exposed. Needs repair.

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 surfaces and equipment with grease build-up.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth and food debris inside of the handsink. CDI - Items were removed and employee was educated on proper use of a hand sink.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup, chicken and ribs in the hot holding unit lower than 135 degrees. CDI - Items were voluntarily discarded and the unit temperature gauge was turned up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the Walk-in Cooler at 54 degrees at the beginning of inspection. PIC was in the process of repairing the compressor when inspector entered the kitchen. Foods in the walk-in were above 41 degrees (see temperature chart.) CDI - Compressor was repaired and the cooler came down to 41 degrees. Foods also begin to cool during the visit.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged Duros and Peanuts for consumer self service without proper labeling. CDI - These items were moved behind the counter so that customers must ask for service.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three live cockroaches during inspection. PIC stated that they have increased their pest control service frequency.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetables stored on the concrete floor of the walk-in cooler. Observed Maseca flour and a bag of onions on the floor next to the walk-in cooler. CDI - Items were removed from the floor.

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

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed dish storage rack outside under a leaking canopy. Rain was contaminating the dishes during visit. CDI - Items were rewashed, rinsed and sanitized. Plastic sheets were placed on top of the dishes to prevent further contamination.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed a household can opener with blades that are not removable. Observed a broken walk-in freezer compressor. Observed a cutting board with deep stains and cuts. Observed a “house-hold use only” blender.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and grease build-up on the sides of equipment and storage shelves.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose in the 3-comp sink hanging well below the flood rim. CDI - Items was hung up with a hook during inspection.

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 a rough, pitted floor inside of the walk-in cooler that will be difficult to clean.

6-303.11 Provide required lighting intensity. Observed 5ft candles of light in the walk-in cooler. 10ft candles of light are required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken and pork in hot holding case at 120F. CDI- both items reheated to 165F before placing back in hot hold case. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed refried beans, cooked cactus, and 2 buckets of cooked cow stomach with no date marks in RIC. CDI- PIC stated the cow stomach was cooked on Sunday, and the other 2 items were cooked yesterday. Dates added to all items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 in bucket with tightly covered lid at 52F in RIC. PIC stated that beans were cooked this morning and placed in RIC at 10:00am. Beans were 52F at 12:45pm. CDI- beans moved to RIF and uncovered to quickly cool down to 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed 2 buckets of beef thawing at room temperature on floor. Beef was 41F. CDI- beef moved to WIC. EHS explained proper thawing methods to PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 buckets of beef thawing on floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans wet stacked in clean dish storage area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed PIC use hand sink to fill bucket of water. EHS reminded PIC to only wash hands at hand sink. CDI - PIC continued filling bucket at prep sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils with food debris and soiled water stored on rack below 3-comp sink washboard. Debris and water fell onto utensils through space between 3-comp and prep sink. CDI - PIC removed soiled utensils to be rewashed and moved clean utensils to a container in a protected spot below 3-comp sink washboard. 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 pan of rice from yesterday in RIC at 57 F. CDI - PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken at 93 F, pork at 111 F, and barbacoa at 91 F in hot case. CDI - employee reheated food above 165 F before placing back in hot case. EHS went over holding food on TPHC with PIC since PIC stated that food is normally held for 3 - 4 hours for lunch service before being discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cactus, beans, tripe soup, and rice in RIC without date mark. REPEAT. CDI - PIC added date mark to tripe soup and discarded other food. 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 .

3-501.15 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 rice from yesterday in covered metal pan in RIC at 57 F. CDI - PIC voluntarily discarded rice. EHS instructed PIC on cooling methods such as leaving food uncovered, using shallow pans, and using WIC or WIF to rapidly cool food. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in prep sink and on 3-comp sink. CDI - PIC moved cloths to sanitizer.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre-rinse sprayer hanging below flood rim. CDI - PIC hung up sprayer above flood rim.

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

6-303.11 Provide required lighting intensity. Light intensity measured at 2 foot candles in equipment storage area by RIC and 2 foot candles inside RIC. RIC has non-functional bulb. Increase light intensity to at least 20 foot candles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw pork chops stored on tray with raw beef and raw chorizo stored over raw beef in WIC. CDI - PIC rearranged food storage. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed tub of raw chicken stored over peppers in WIC. REPEAT. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P. Observed employee rinse plastic containers then place on rack to dry. CDI - containers were placed in 3-comp sink for W/R/S before storing to dry. 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 food in WIC above 41 F. See temp chart. CDI - PIC voluntarily discarded food and will hold food in WIF until WIC is repaired. VR. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed pico, salsa, and cut melon in display case with no date mark. PIC stated that date is kept on bulk container in RIC however no pico or cut melon was left in RIC. CDI - PIC added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed torn gasket on WIC.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P. Observed pre-rinse sprayer hanging below flood rim. CDI - PIC hung up sprayer above flood rim.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a bag of cheese stored below raw beef in the display case. CDI: PIC moved cheese to the designated spot. REPEAT VIOLATION no points escalated due to improvement from previous inspection. -1.5- 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. Observed two pots of cooked beef and pork in the walk in cooler at 44F and 48F. Per PIC, both items were made yesterday afternoon. CDI: voluntarily discarded. REPEAT VIOLATION -3- 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach unlabeled. CDI: PIC labeled. -0-

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 pork and beef cooling in the walk in cooler since yesterday in deep pots. CDI: voluntarily discarded. REPEAT VIOLATION -1- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions and flour stored directly on the floor. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food with no hear covering. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service to-go cups and plastic to-go chicken containers stored in the restroom. PIC removed items from the restroom. REPEAT VIOLATION -0.5-

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 Written procedures shall be provided for handling vomitus and diarrheal events. No written procedures available during the inspection. EHS provided vomiting and diarrhea clean up plan onsite 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 beef stored over ready to eat tomato sauce, tortillas & sour cream inside display case and raw shelled eggs stored over beverages and unwashed produce inside walk-in cooler. CDI - EHS educated and PIC re-arranged storage order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. 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 various TCS foods cooling since previous day inside upright reach-in cooler. Refer to temperature chart for details. CDI - EHS educated and 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 container of raw chorizo cooling since previous day, temperatures registered at 66 F during inspection. CDI - EHS educated and product voluntarily 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. 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 x2 opened packages of queso fresco with out date marking. PIC confirmed first use date as 10/17. CDI - Products date marked.

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 various TCS foods cooling tightly covered in large quantities inside reach-in and walk-in cooler. Refer to temperature chart for details. Products improperly cooling since previous day. CDI - EHS educated on proper cooling methods such as separating product into smaller batches/separate metal containers and leaving uncovered for air flow. All items voluntarily discarded.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service portioned cups and bowls stored on wall mounted shelving inside employee restroom.

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 food co-mingling with retail foods inside display case. CDI - PIC removed to designated area.

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 Written procedures shall be provided for handling vomitus and diarrheal events. No written procedures available during the inspection. Emailed vomiting and diarrhea clean up plan.

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. 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 an open drink stored on prep stations. Ensure that drinks are stored inside of cups with lid and straws.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed baked chicken (127F) and tamales(120F). Both items were observed stacked too highly in steam table. CDI- Foods were reheated during the inspection to 165F using the stove.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open during the inspection. Keep dumpster doors closed to prevent a possible harborage or attraction of pests.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food service employee wash gloves hands during the inspection. Gloves are made for single use only. Hands shall be washed in between the changing of tasks or acts that contaminate hands. Observed employee also recontaminate their hands by turning faucets off with bare hands. PIC instructed employee to correctly wash their hands during the inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food left uncovered inside of walk in cooler without plastic cling wrap or any other form of proper protection. CDI- Food was covered during the inspection by PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P All time and temperature controlled foods kept for hot holding shall maintain a temperature threshold of at least 135F or greater. Observed oxtails (110F) and pork(120F). Both items were observed stacked too highly in steam table. CDI- Foods were reheated during the inspection to 165F using the stove.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed multiple foods kept inside of the walk in cooler from previous days use. None of the foods were labeled. CDI- REHS expressed the importance of properly labeling foods kept for subsequent days use.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed stainless steel cleaner and bleach both stored directly above clean dishes. CDI- Cleaner was moved during the inspection by the PIC.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For more information please visit: http://meck.co/FoodSafety No thermometers we’re present on site during the inspection. A verification will be conducted to ensure that thermometers are provided.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rust build up attached to shelving units found inside of walk-in cooler. Replace as needed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on the ground out the back door leading to the dumpster. Remove trash from the ground and place inside of the dumpster to prevent a possible harborage or attraction of pests.

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 area above the 3 comp sink. Ensure that ceiling area is repaired as soon as possible as the area is susceptible to water splash.

2-101.11 PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager present during the inspection. Observed serve safe certifications on the wall.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container stored inside hand washing sink upon arrival to inspection. Removed during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer and some pans on air drying shelves stored clean with build up and debris attached. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again. Slicer cleaning started during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ensure that food service employees are date marking TCS foods after 24 hours. Observed salsa manager stated was made Monday with out a datemark present. Salsa was dated during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 5 live roaches during the inspection. Be vigilant in efforts to control the spread of pests. Recommended a higher frequency of pest control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Store flour and other foods at least 6 inches off the ground to prevent possibility of contamination. Moved to shelving during the inspection.

3-304.14 Wiping Cloths, Use Limitation - C Observed sanitizer solution at a concentration that was too weak. Sanitizer solution was remixed during the inspection. Sanitizer solution for bleach concentration inside of spray bottle shall be in between 50-100ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes. Food establishment shall implement pyramid stacking method to combat this issue in the near future.

4-101.11 Characteristics-Materials for Construction and Repair - P Materials shall be safe, durable, corrosion resistant, and non absorbent. Observed shelving unit holding dishes beside walk in cooler heavily absorbent with water damage. Replace shelving with approved materials.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors and lids both left open. Keep dumpster doors and lids closed to prevent a possible harborage or attraction of pests. Observed trash and boxes also left on the ground.

6-305.11 Designation-Dressing Areas and Lockers - C Observed keys and cell phones out on prep station. Ensure that employees have a designated place to keep employee goods to prevent possible contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified food protection manager on site of inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. OBSERVED pork in the display cooler that was exposed without proper covering. CDI. PIC wrapped pork.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf OBSERVED slicer with food debris on edges. PIC stated slicer should’ve been cleaned last night. CDI. Slicer was cleaned. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf OBSERVED an unlabeled bottle of bleach for sanitizer. CDI. PIC labeled bottle. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P OBSERVED employee washing utensils and the sanitizer read 0 ppm. CDI. PIC added bleach to water to properly sanitize utensils and rehashed items.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED a few gnats in the kitchen and a small crawling insect on the wall. PIC stated pest control is called every three months. EHS suggest getting pest control more frequently.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf OBSERVED no chlorine test kit on site for bleach due to facility using bleach to sanitize. VR by 5/21/2021

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 cleaning needing to be done to walk in freezer floors.

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: Employee recontaminated hands at hand sink after washing. Repeated same process after having proper process shown to her by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer stored clean with significant food debris attached. CDI- slicer sent back to cleaning process. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Through discussion with PIC, determined meat saw blade is not being cleaned at 3 -comp sink. Determined proper sanitization of washed utensils and equipment is not occuring. Deep cleaner being used to sanitize food contact surfaces. Cease use of this product and make approved bleach sanitizer.

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: Found cooked beef in stew from previous day 51F. Beef voluntarily discarded. No signature due to Covid-19 precautions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found raw meats in counter display case 43F. CDI- meats moved to freezer for chilling. Call made to refrigeration technician. Verification of effective service within 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found queso crema opened with no date mark in WIC and in portioned clamshells in display case at counter. Queso fresco opened and not date marked. Beef cooked previous day not date marked. Allowed to date. Verification of date marking implemented in facility

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: Found cooked beef in stew had been cooling overnight in parge stock pot, in walk-in cooler holding at 41F, tightly covered. CDI-Discussion with PIC on cooling method requirements and alternatives. See #18 above.

3-305.12 Food Storage, Prohibited Areas - C: Food stored in restroom. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored on floor of freezer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple hot items recorded below 135F (see chart). CDI- Discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods in WIC recorded above 41F (see chart). WIC ambient temp. appears to be holding at an amibent temp. of 42-44F. PIC will call repair to adjust temp. CDI- Meats discarded. VR.

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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. One employee drying pan with a paper towel.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat debris on grinder used to make chorizo. CDI PIC broke down machine to reclean.

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 ribs and pork in walk in cooler cooled from last night at greater than 41 degrees. Observed menudo , chicken, ribs and carne asada cooled from last night at greater than 41 degrees. (see chart above). Repeat Violation. CDI discarded all products.

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 pico in front meat case, menudo , and barbacoa in rear reach in with no date marks and PIC could not determine when products were cooked. CDI all products discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooled in too great of volume and covered . CDI discarded due to cooling time exceeded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous live roaches in facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

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 concrete floor in walk in is not sealed and is porous. -0 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs being stored over RTE beans in the walk in cooler. Also observed boxed produce on the floor in same walk in cooler. CDI- foods were rearranged and produce was uplifted off the floor. -1.5 points.

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 vegetable soup at >41 degrees in walk in cooler. Item was stated to of been cooling since last night. CDI- PIC discarded food product. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P RTE ham, dried cheese cheese, raw steak and pork were cold holding in display case at >41 degrees F. Also observed raw beef and pork left at room temp during the initial walk through. Raw eggs, cooked poke, beef, cheese etc. were left inside of a 1 door unit that was not currently plugged in. CDI/VR- Raw proteins were placed in freezer to cool. Foods in damaged unit were discarded. Will make a return visit to ensure units are serviced. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf RTE pork, beef, beans, cheese, ham, lettuce etc. were not dated and said to be made last night. Will make a VR visit to ensure that all food items are being dated. This is a repeat violation. Ensure compliance is met or risk being placed on a risk control plan. REPEAT - 3 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach and dead roach beef chicken and sugar in prep area. Ensure pest control company is regularly treating the facility for pest. - 1 point.

3-307.11 Miscellaneous Sources of Contamination - C Observed food items being stored in direct contact with grocery bags. Ensure that food items are only in contact with food grade bagging. - 1 point.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged gasket located on 1 door unit in front prep area. All equipment is to be in good working repair. 0 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove soiled buildup from interior of hot hold units. 0 points.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Keys were stored near knife in prep area. Personal items were stored above food items in walk in cooler. Ensure that facility has a designated area for personal items. -.5 points.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grinder and saw machine in hallway at back area with food debris remaining. Both equipment had not been used todayd. CDI: will be cleaned before use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer was available for use. CDI: bleach sanitizer was made up at proper concentration in spray bottle.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed inside meat case cooked ham opened on Friday without date, fresh cheese opened on Thursday without date, and soft cream cheese opened on Monday without a date. Observed inside flip top cooler salsa verde made on Saturday without date. CDI: all items were properly dated.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep surfaces not in use.

Repeat: 4-501.11 Maintain equipment in good repair. Observed shelving rusted inside walk-in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors and lids open to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed unused equipment and storage at dumpster area that is in the process of being picked up according to manager. Note: Observed items (ribs, chicken wings, rice, tamales,etc.) inside walk-in cooler that had been cooled from last night. Permit condition indicates that facility is prohibited from cooling however all food in walk-in cooler was at 41F/below. Discontinue cooling food products at this time.

5-202.12 Provide at least 100F water at handsinks. -Pf. Observed water at handsink only reaching 65F. VR by 12/5/18

3-201.11 Use food from approved sources only. -P. Observed cooked food in pots inside walk-in cooler and grocery bags. Through discussion with PIC, food was cooked from home and brought to facility. CDI: food was discarded.

General Comment: 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed food stored inside grocery bags. CDI: by removal.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. No sanitizer available for use. CDI: facility is currently closed due to no hot water; bleach sanitizer will be made up once facility re-opens.

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 pork queso and turkey opened on Saturday inside walk-in cooler without date. CDI: properly dated. 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 queso inside walk-in cooler that had expired 7 days. CDI: removed and will be credited then discarded.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live roach in facility. PIC unaware of current pest control company. Directed to find out who company is and notify for pest control. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open.

General Comment: 4-501.11 Maintain equipment in good repair. Observed shelving inside walk-in cooler rusted.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed facility with no hot water. Water observed at prep, 3-comp, and handsink at 63 - 65F. Facility has voluntarily closed until hot water can be repaired. Sign posted on front of meat case advising customers of closure. Facility may re-open once hot water is repaired. VR by 12/5/18

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both lids and side doors open to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on ground at dumpster area.

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. Replace missing/broken baseboard tiles and seal all holes in wall. 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 heavy build-up on walk-in cooler fan covers. Note: Facility is having hood system, range, and gas line installed by tomorrow. 3-compartment sink has been installed to replace 2 comp sink. Plans have been submitted and approved. .

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

General Comment: 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee only rinse hands. Directed to use soap but only washed hands for a couple of seconds. Employee then touches faucet handle with bare hands. CDI: education provided on proper handwashing; EHS demonstrated. 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee enter meat department and directly put on gloves to serve a customer without washing hands first. CDI: employee addressed; hands were washed.

Repeat: 3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P. Returned/Spoiled food items observed stored inside restroom in boxes on the floor. CDI: removal process started.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in spray bottle too strong and well above 100ppm. CDI: diluted by EHS to proper concentration.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed records for 2-comp sink variance had not been recorded since July 23rd. Return visit required by 8/31/18

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both lids open and trash overflowing. Observed trash on ground behind dumpster as well.

3-201.11 Use food from approved sources only. -P. Cooked food observed in pots inside walk-in cooler and freezer. Observed cooking equipment and strainers, etc. outside at back of facility. Facility is permitted as a meat market and prohibited from cooking on premises. CDI: food in the process of being discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Grinder observed with build-up and food debris. CDI: removed to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Bleach sanitizer in spray bottle observed at 0ppm. CDI: corrected to 100ppm.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P. Returned/Spoiled food/items observed stored in walk-in cooler with customer food and inside employee restroom. CDI: removal and labeling process started.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Ham and soft cheeses inside meat case observed not dated. CDI: properly labeled on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of chicken and other food on the floor inside walk-in cooler and freezer.

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids open to dumpster.

Repeat: 1.5 pts. - 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed beef short ribs in walk-in that had been removed from original packaging and stored in direct contact with cardboard box. CDI: in process of removing and storing in plastic tub. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a tub of beef in meat department that had been left unattended and uncovered. PIC had left department. CDI: PIC returned and covered beef to place in walk-in cooler.

Repeat: 1 pt - 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Observed some daily logs missing for use of 2 - comp sink. Facility has shown improvement since last inspection with keeping up with documenting logs. CDI: facility will be recording logs today when dishes are to be washed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0.5 pts. - Observed PIC handling food without hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5 pts - Observed cloth stored under cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts. Observed minimal debris on table under grinder, slicer, and saw machine.

Repeat: 0.5 pts. - 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid and side door open to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed minimal trash on the ground at dumpster area. Improvement was noted.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - 2 pts. Observed no ceritifed food manager present. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF Ensure persons unneccessary to the food establishment operation are not allowed in the kitchen. Observed PIC's children were allowed in and out of kitchen conducting several activities within the meat department.

Repeat: 1 pt. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal food and drink stored on prep table cutting board and saw machine. CDI: all items relocated or discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- 1.5 pts. Observed used soiled gloves being stored inside front meat case. CDI: used gloves discarded. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ground pork uncovered inside walk-in cooler. CDI: properly covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a cluster of green onions stored in meat case on top of raw meat. CDI: onions discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 1.5 pts. Observed cuber parts, slicer, and saw machine with visible dried food debris remaining. CDI: cleaning in process. According to PIC these items had not been used today.

Repeat: 3 pts. 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 pork cheese and deli ham not dated in right side of meat case. CDI: properly dated by PIC.

Repeat: 2 pts. 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed daily logs missing for use of 2-compartment sink. This has been a repeat violations for a least 4 past inspections.( Intent to suspend issued)

Repeat: 2 pts. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pest activitty in employee restroom and behind sanititation score when being removed. Continue to work on pest issue. Killingsworth Pest Control will be notified for service today.

Repeat: 0.5 pts. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door and lid open to dumpster. Observed dumpster rusted and in disrepair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf next to seasonings and employee drinks stored inside display cooler with store food. CDI - all drinks relocated to designated employee food/drink storage.

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 deli ham in meat case that was opened Monday not dated. CDI: products discarded. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fresco cheese in meat case that was opened/sliced last Thursday the expired 7 day date mark. CDI - product discarded.

Repeat - 2 pts. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer in spray bottle at 200ppm/above. CDI - diluted to 50ppm.

Repeat - 2 pts. 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no procedures provided or daily logs being recorded for use of 2-comp sink. Copies of log sheet and procedures have been e-mailed to PIC several times. Verification required by 5-5-17.

Repeat - 2 pts. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live roaches behind grade card when it was removed by PIC to be changed. Killingsworth pest control conducts treatment every other week and is scheduled for pest service tomorrow. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead roaches under grinder and slicer.

General Comment - 0 pts. 4-501.11 Maintain equipment in good repair. Repair leak inside meat case.

General Comment - 0pts. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors and lids open to dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash accumlating at dumpster area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bleach sanitizer spray bottle not labeled. CDI: labeled properly. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer too strong; 200ppm. CDI: diluted to 100ppm during inspection.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no procedures posted or logs provided or being recorded for use of 2-comp sink. CDI: e-mailed procedures and logs to operator.

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

3-201.11 Use food from approved sources only.-P 3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed talapia with no records, not labeled. Whold fish frozen. CDI - Discarded.

Repeat 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed deli ham not date marked. CDI - dated for proper date, opened monday according to operator.

Repeat - 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no procedures posted or logs provided and being recorded for use of 2-comp sink.

Repeat 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back and frot doors proped open.

Observed domestic deep freezer used since walkin freezer is down, small amout of meat present inside domsestic freezer. 4-501.11 Maintain equipment in good repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side doors open, top doors open, and trash collecting around dumpster area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observeed coping tiles missing near meat slicer.

Repeat - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple drinks stored inside freezer display with customer food and another canned drink that was opened stored above freezer display. CDI - all items relocated.

Repeat - 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed dried meat debris remaining on small slicer and saw machine. According to PIC's knowledge, slicer and saw machine were last used on Friday. CDI - cleaning process started. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach sanitizer in spray bottle at 0ppm. CDI - bleach spray bottle was changed and corrected to 100ppm during inspection.

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 ham in meat display case that was opened yesterday without dates. According to PIC these items may last for 2 days or more. CDI - date provided on product.

Repeat - 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no procedures posted or logs provided and being recorded for use of 2-comp sink. According to PIC he has the procedures on his phone but not the logs. Facility plans to remove 2-comp sink and install a 3-compartment sink. Instructed facility to notify Plan Review Department prior to installing/removing any equipment.

Repeat - 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few dead roaches in meat department. Observed a lot of flies inside meat department due to back door being propped open. Protect outer openings of establishment from insect or rodent entry. Observed back door propped open. Instructed PIC to close door and recommended installing fly fan or screen door to minimize fly presence. ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- GENERAL COMMENT: TO REQUEST A RE-GRADE CALL OUR MAIN OFFICE AT 704-336-5100 EXT.2. ALL ITEMS MUST BE CORRECTED!!!!!! DO NOT REMOVE/BLOCK GRADE CARD. INSPECTOR HAS 15 DAYS AFTER RE-GRADE IS REQUESTED TO COMPLETE RE-INSPECTION.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee drink stored on the slicer. CDI - relocated to the bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bag of meat stored inside handsink. CDI - bag relocated.

Repeat: 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed used disposable glove stored inside raw meat case. CDI - glove removed and discarded.,

Repeat: 4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer available for use. Sanitizer spray bottle was empty and 2-comp sink was not made up yet. CDI - chlorine sanitizer made up in spray bottle at 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed cutting board where meat was being sliced and 2 knives that were not being washed, rinsed, and sanitized properly. CDI - knives and cutting board was recleaned.

Repeat: 8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no procedures available for 2-comp sink variance. Observed employee with no knowledge on how to use 2-comp sink properly. Properly train employees proper procedures on using 2-comp sink. CDI - procedures printed out and handed to PIC to post.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roaches on floor next to hot water heater in kitchen. Observed a can of residential use "Raid" stored on shelf inside kitchen. Discontinue use of this product and use approved pest company or a commercial product for use in kitchen.

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

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed baseboard tiles missing from behind saw machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks and food stored inside cooler next to prepackaged food and inside walk-in cooler stored above meats. CDI - by instruction to relocate to bottom shelf in designated area away from customer food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Cactus leaves stored below raw chorizo inside meat case. CDI - storage rearranged. Repeat 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Used disposable glove stored in container of marinated meat in meat case and another stored inside meat in walk-in cooler. CDI - gloves removed and discarded. Repeat.

4-501.114 Maintain sanitizer at correct concentrations. -P Chlorine sanitizer in spray bottle at 0ppm. CDI - dumped and refilled with proper concentration.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Chorine sanitizer spray bottle not labeled. CDI - labeled

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf No procedure paperwork available for 2-comp sink variance. Observed approval letter provided on PIC's phone. CDI - emailed procedures to PIC along with inspection report.

6-501.111 Keep the premises free of insects, rodents, and other pests. Few dead roaches inside meat case beside trays. CDI - by instruction to remove dead roaches. Facility has approved regular pest treatment. 1 live roach observed inside frame of sanitation score. Protect outer openings of establishment from insect or rodent entry. Back door was propped open after produce delivery.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Trash and cardboard box accumulation around dumpster and can wash area.

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. Baseboard tiles missing behind saw machine.

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 his hands under running water without using soap. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet wiping cloth stored in the hand sink. CDI- cloth relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cactus leaves stored directly under raw beef in a glass display cooler and fully cooked pork chops stored directly under raw beef in a glass display cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed pair of used disposable gloves stored in a container with marinated meat. CDI- gloves removed and discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat debris on an inner component of the meat grinder. CDI- item set aside for recleaning. 4-702.11 Before Use After Cleaning - P Utensils and equipment shall be sanitized after cleaning. Observed employee washing and rinsing plastic containers in the 2 compartment sink and then stacking them to air dry without sanitizing them. CDI by instruction.

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 queso cremoso opened on 6/12 without a datemark, queso double creme opened on 6/13 without a datemark, queso jalisco dated 6/7, and pork cheese not dated opened on 6/14. CDI- queso jalisco discarded, all other items datemarked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live cockroaches and several dead cockroaches throughout the facility. PIC showed me an invoice from 6/15/15 for pest treatment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 wet wiping cloth being stored in a hand sink.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed 'thank you' grocery bags being used to store raw meats.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster lids opened while not in use. Dumpster is shared.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be clean to the sight and touch. Observed food debris on the saw.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Date mark an potentially hazardous food. Observed undated chesses in the meat case. Date once opened and only hold for 7 days.

8-103.11 Documentation of Proposed Variance and Justification - PF Facility needs to get an approved variance for using the 2 compartment sink.

3-602.11 Food Labels - PF Label all items that are out of its original container. - Observed a sugar container not labeled.

6-501.111 Controlling Pests - PF Control pests in the facility. Have a regular pest treatment. - Observed dead roaches in the bottom of the seafood cooler.

4-901.11 Equipment and Utensils, Air-Drying Required - C Store utensils in a clean dry location. - Observed the ice scoop stored on top of the rusty hot water heater.

4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C Maintain equipment in good repair. - Observed split gaskets on the walk in cooler door and the reach in door under the seafood cooler.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF 3 compartment sink is required or a variance needs to be obtained to use a 2 compartment sink.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Maintain non food contact surfaces clean. - Observed food debris in the tracks of the meat cooler doors.

5-501.115 Maintaining Refuse Areas and Enclosures - C Keep dumpster pads clean. - Observed clutter around the dumpster. Observed dumpster doors open; keep closed at all times.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on the meat saw and an employee beverage stored on top of the seafood display case. Beverages were relocated.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Facility does not include the safe handling instructions on meats that they package. VR required in 10 days.

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 mozzarella cheese opened 10/12 not dated, deli ham with no date - operator was unsure of when it was opened, and pork cheese not dated opened 10/13. CDI by adding appropriate datemarks.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches behind the blade guard of the meat saw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of food stored on the floor in the walk in freezer and boxes of rice and vegetable oil stored on the floor in the employee restroom.3-305.12 Food Storage, Prohibited Areas - C Food may not be stored in toilet rooms. Observed rice and vegetable oil stored on the floor in the restroom.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Oster brand household blender being used for making sauces.4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed plastic shopping bags being used to store raw meats.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility only has a 2 compartment sink. Variance submittal forms have been provided today.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amounts of trash around the dumpster.

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 cracks in concrete floor by walk in freezer where water is pooling. 6-502.12 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 leaf litter gathering in-between the walk in cooler and walk in freezer.

3-201.11 Compliance with Food Law - P,PF. Food shall be obtained from sources that comply with law. Food prepared in a private home may not be used or offered for human consumption in a food establishment. Observed ice in direct contact with seafood in glass deli display cooler. Facility has no ice machine on site. Operator stated ice was brought in from the owners home on occasion. CDI by instructing operator to only obtain ice from approved sources.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed meat saw with meat debris on the inner blade shield. PIC stated the machine had already been cleaned. CDI by recleaning.

3-602.12 Other Forms of Information - C. Meats sold raw and packaged within the establishment shall contain safe handling instructions. Observed no labeling device on site. Operator said that all meats get packaged and sold with only the price on them.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed one bag of onions stored on the concrete floor near walk in cooler.3-305.12 Food Storage, Prohibited Areas - C. Food may not be stored in toiler rooms. Observed food and cooking oil being stored in the restroom.

6-501.12 Cleaning, Frequency and Restrictions - C. Physical facilities shall be cleaned as often as necessary to keep them clean. Observed leaf litter and unnecessary items being stored behind the walk in freezer. Observed ice and food debris buildup on walk in freezer floor.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Areas designated for employees to eat and drink shall be located so that equipment, food, linens, and single use items are protected from contamination. Observed an employee beverage being stored on the meat saw table.

2-102.12 Certified Food Protection ManagerAt least one person on site shall be an ANSI Accredited certified food protection manager by January 2013. Observed nobody on site with certification. CDI by instruction.

2-301.12 Cleaning ProcedureGeneral Comment: Vigourously rub hands for at least 10 to 15 seconds when washing hands. Observed 1 employee not rub hand for required time. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore food so that cross contamination will not occur. Observed catus leaves stored on top of raw beef container that had beef residue on top of lid. CDI, cactus leaves relocated for proper storage.Food shall be stored in wrappings, packages, or covered containers. Observed raw sausage links uncovered in walk-in refrigerator. Observed Menudo stored in walk-in freezer uncovered/unprotected. CDI, operator covered lid properly.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be clean to site-and-touch. Observed meat grinder, meat slicer, and meat saw soiled with dried food debris. CDI, operator removed guards on equipment for cleaning. Repeat.

3-306.14 Returned Food and Re-service of FoodGeneral Comment: Food that is unused or returned by the consumer may not be offered as food for human consumption. Observed a bag of lard in walk-in cooler that operator stated was returned by customer. CDI, operator discarded lard.

7-201.11 Separation-StorageToxic chemicals shall be stored so that the contamination of equipment will not occur. Observed a bottle of bleach stored on drainboard of warewashing sink. CDI, operator relocated bleach for proper storage, improvement made since previous inspection.

4-204-112 Temperature Measuring Devices-FunctionalityCold holding equipment storing potentially hazardous food shall be supplied with a temperature measuring device to measure air temperature. Observed 2 door reach-in display unit without a temperature gauge. Observed walk-in cooler temperature gauge broken. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Food storage containers shall be labeled by common name of food. Observed 1 container of spices without a label. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationWiping clothes shall be stored in sanitizer. Observed an empty bucket storing wet wiping clothes inside warewashing sink.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed rusty shelving inside walk-in cooler and freezer. Observed a split gasket on walk-in cooler.4-101.11 Characteristics-Materials for Construction and Repair Materials used in the construction of food-contact surfaces may not allow migration of deleterious substances. Observed meat stored in plastic shopping bags. CDI, operator relocated meats and packaged them in food grade liner.

4-501.14 Warewashing Equipment, Cleaning FrequencyWarewashing equipment shall be cleaned as often as necessary to keep them clean. Observed heavy food debris and stains on warewashing sink.

4-602.13 Nonfood Contact SurfacesNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed shelving thougout facility in need of cleaning and in walk-in and reach-in freezer.

.5-205.15 System Maintained in Good RepairA plumbing system shall be repaired according to law and maintained in good repair. Observed slow draining handsink and when left on would back up on floor of meat market. CDI, operator called Roto-Rooter during inspection.

6-501.114 Maintaining Premises, Unnecessary Items and LitterPhyisical facilities shall be maintained from unnecessary items and litter. Observed unused GE refrigeration unit stored in facility.6-501.12 Cleaning, Frequency and RestrictionsPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed ice on and food debris on floor of walk-in cooler.

2-102.12 Certified Food Protection ManagerObtain ANSI accredited certified food protection manager certification. Observed nobody on site with certification. CDI by instruction. Repeat

3-301.11 Preventing Contamination from HandsNo bare hand contact with ready-to-eat food. Observed operator touch cut avacado and tomatoe with their bare hands and stated it was for employee use. CDI, operator voluntarily discarded cut tomatoe and avacado.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyClean meat slicer and meat grinder at least every 4 hours. Observed meat grinder and meat saw soiled with dried animal debris. CDI, operator removed grinder for cleaning.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide correct concentration of sanitizer. Observed wet wiping clothes stored in bleach sanitizer at 0ppm. CDI, operator refilled to proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed sliced ham that operator stated was sliced the day before not date marked. CDI by instruction.

7-301.11 Separation-Storage and Display, Stock and Retail SalePoisonous or toxic materials shall be stored for retail sale so that they are not over any equipment, utensils, single-service. Observed a container of Coastal All Purpose Automotive Lubricant stored over walk-in freezer. CDI by instruction.7-201.11 Separation-StorageStore poisonous substances so that they are not over equipment. Observed a bucket of bleach stored on drainboard of warewashing sink. Observed container of sanitizer for wet wiping clothes stored in warewashing sink.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed sausage cooling in a covered pan in walk-in cooler. CDI, cover removed halway.

4-204-112 Temperature Measuring Devices-FunctionalityAt least one integral or peranently affixed temperature measuring device shall be located to allow viewing of equipment that is used to hold potentially hazardous food. Observed broken digital thermometer gauge on walk-in cooler.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore food 6 inches from the ground. Observed container of chicken and container of beef stored less than 6 inches from the ground in walk-in cooler.

4-202.16 Nonfood-Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from unnecessary ledges, projections, and crevaces to allow for easy cleaning. Observed beverage crates being used to store food on in walk-in freezer and cooler.

6-501.113 Storing Maintenance ToolsTools shall be stored so that they don't contaminate food or equipment. Observed a wrench and screw on meat display cooler. Observed toolbox stored over meat saw.6-501.114 Maintaining Premises, Unnecessary Items and LitterRemove excess equipment not in use. Observed a strainer that operator stated was no longer used and a GE refrigeration unit that operator stated wasn't used on storage area near walk-in cooler and freezer.