CARNICERIA Y TAQUERIA JALISCO MARKET

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat debris observed inside meat grinder and it was stored as clean. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - PIC began washing meat grinder. 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 Beef tongues measured 64F in prep sink. Raw pork on cart measured 52F. TCS foods shall measure 41F or less. Use cold running water to thaw TCS foods or thaw under refrigeration. CDI - PIC placed both items in walk-in cooler to cool to 41F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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) Queso fresco in display case was missing prep date label. TCS RTE foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed prep date on cheese. 0 pts. 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. Walk-in cooler door and walk-in freezer doors are damaged. Several other pieces of equipment were broken and not in use. Remove or repair all broken equipment. 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. Clean inside display case and exteriors of most nonfood contact surfaces in meat market. Clean more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. 2-compartment sink sprayer is missing. Replace missing sprayer. 0 pts.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed multiple pieces of equipment not in use and not functioning. Remove, replace, repair. Observed doors to both walk in and freezer damaged and in need of repair. Observed hand sink pedestal cracked through, observed slight rusting beginning in meat grinding equipment. Replace pieces in grinder that are beginning to rust, replace hand sink. REPEAT -1-

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 residue on and in display case. 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. -REPEAT- Observed detached molding and FRP on wall junctions near walk in freezer and into the prep room. Repeat

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at one handsink. CDI Soap placed in hand sink

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed multiple pieces of equipment not in use and not functioning. Remove, replace, repair. Observed doors to both walk in and freezer damaged and in need of repair. REPEAT -1-

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 residue on shelf surfaces of equipment throughout the meat market.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached molding and FRP on wall junctions near walk in freezer and into the prep room.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. Facility needs PIC with certification during all hours of food prep. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef on walk in freezer shelf. Food was out of original packaging and loosely wrapped. CDI - PIC rearranged. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup inside meat trays used as food contact surfaces and other food contact surfaces on high swinging shelf. Clean often enough to prevent buildup. CDI - Items pulled for cleaning. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning, rotisserie not functioning and ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. REPEAT -1-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed one food employee unaware of Employee Health that was not trained. CDI - PIC trained during inspection. EHS also discussed different methods of training new food employees for Employee Health requirements. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup under rotating press inside chorizo machine that PIC stated was clean. CDI - PIC washed, rinsed and sanitized. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. REPEAT -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed meat grinder with food debris from yesterday. CDI- PIC moved grinder to 3 compartment sink.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. 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 food residue on non food contact surfaces of equipment throughout the meat market.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached molding on wall junctions near walk in freezer and into the prep room.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.- Observed handsink with food debris inside. CDI- PIC was instructed to clean sink prior to next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw beef at 43F. CDI- PIC moved items to walk in freezer to quickly cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed large cutting board in middle of the prep room in need of resurfacing or replacing.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed three handsinks without a trash can.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached molding on wall junctions near walk in freezer and into the prep room.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed an employee enter the meat market, don gloves, with no hand wash and prep raw steak. CDI- Education was provided and EHS observed porper hand washing prior to the use of gloves and food prep.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -REPEAT- Observed large meat grinder and meat sliver, with food debris left on them and said to be stored clean according to PIC. PIC stated he would clean items prior to next use. A VR will occur within 10 days to ensure all food contact surfaces are clean to sight and touch. If the violation is noted on the next inspection or visit a RCP will be encouraged to be implemented and permit action may occur. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed large cutting board in middle of the prep room in need of resurfacing or replacing.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed can wash absent of a back flow prevention device. A VR will occur within 3 days to ensure back flow prevention is provided.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed detached molding on wall junctions near walk in freezer and into the prep room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -REPEAT- Observed large meat grinder and trays with food debris left on them and said to be stored clean according to PIC. CDI- PIC stated he would clean items prior to next use. 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- REPEAT- Observed pork, ribs, beef steak, and bone in beef all above 41F. CDI- PIC moved items to walk in to quickly cool. EHS observed display case functioning at 41F. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet cloths stored on prep table in between use.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer. Observed doors to both walk in and freezer damaged and in need of repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed large cutting board in middle of the prep room in need of resurfacing or replacing. 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 several plastic trays broken and chipping. CDI- EHS instructed PIC to replace items that are broken and damaged on food contact surface.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed tile and walls broken throughout the kitchen floor and wall.Observed detached molding on wall junctions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed plastic trays and meat slicer with food debris left on them. CDI- PIC moved items to 3 comp sink. 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 two trays of raw beef at 43F. CDI- PIC moved items to wif uncovered to quickly cool. 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 .

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue on non food contact surfaces of equipment throughout the meat market. **REPEAT** -1-

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 two absorbent ceiling tiles above the prep area. **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 tile and walls broken throughout the kitchen floor and wall.

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 RTE ham without a date mark. -CDI- PIC put proper date on ham. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use bags stored under prep table with lots of splash and other contamination from meat.

4-501.11 Maintain equipment in good repair. - Observed display case not functioning, no TCS foods inside. Observed meat slicer not functioning and ice build up in walk in freezer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue on non food contact surfaces of equipment throughout the meat market. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak in handwash sink and prep sink. **REPEAT** -1-

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 two absorbent ceiling tiles above the prep area. **REPEAT** -0.5- 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 tile and walls broken throughout the kitchen floor and wall.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed one hand sink without soap. CDI- PIC provided soap.

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 meat slicer blade and crevices in between with food residue still present after being stored clean the previous night. -Repeat. CDI - PIC begins to clean meat slicer again. NOTE: Improvement noted from last inspection however if violation is noted again during an inspection permit action and RCP may occur to ensure long term compliance.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between use. Observed wet wiping cloths throughout the meat market not properly stored in sanitizer solution between uses.

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

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

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 two absorbent ceiling tiles above the preparation area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - REPEAT- 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. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. -REPEAT- 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 meat slicer and meat saw both stored clean according to PIC from last night. However EHS observed food debris left on each food contact surfaces. CDI- PIC started to clean items correctly before next use.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed one display case damaged and not in operation. No food inside. Observed walk in freezer door damaged and ice build up throughout the freezer. 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 several plastic trays food contact surfaces with deep chips and cracks. CDI- PIC voluntarily removed items form the facility.

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 food residue build up on equipment throughout the permitted space.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -REPEAT- Observed damage to walls, floors, and baseboards throughout the facility. 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 hard to reach areas of floors and walls in need of cleaning due to food residue build up. Hard to reach areas are underneath and behind equipment. Clean as often as needed to prevent and reduce the build up. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed items and litter near can wash not necessary for daily operation and maintenance.

6-303.11 Provide required lighting intensity. - Observed several lights throughout the permitted spaces burnt out. Provide 10 ft candles in non food prep areas and 50 ft candles in food prep areas.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 . REPEAT- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed two slicers and one grinder in need of cleaning due to food debris build up. Clean at least every 4 hours for food contact surfaces. PIC stated items were used earlier this morning and possible not cleaned all the way or not at all. CDI- PIC stated cleaning items during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet wiping cloths throughout the facility stored on prep tops.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed one display case damaged and not in operation. No food inside.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- Observed three large pots unable to fit in shared 3 comp sink as restrauant. CDI- PIC removed items from the facility.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damage to walls, floors, and baseboards throughout the facility.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. - No updated employee health policy in place that includes non-typhoidal Salmonella. No points deducted since this is the establishment's first inspection since the food code changes were adopted. CDI - EHS educated on updated and emailed updated employee health policy which will be in place by next inspection.

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. - No vomit and diarrhea clean up plan in place at time of inspection. No points taken due to this being the first inspection since the new food code changes were adopted. CDI - EHS educated on procedure and emailed educational materials that will be in place by next inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Beef two pieces of flat steaks observed discolored, appearing dark brown colored. CDI - Steaks were voluntarily discarded.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Beef marinade stored uncovered in walk in cooler. Requires covering. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Used single use gloves observed stored with cutting gloves but should be discarded after each use. Used gloves were discarded.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Soiled cutting boards and knives observed upon arrival. PIC stated they were used the day before and left overnight. CDI - PIC cleaned and EHS reminded about proper cleaning frequency.

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 - Smoked pork and deli ham, both cut in house by the establishment, were observed not date marked. These items require date marking once they have been cut and should be used or discarded within 7 days from the day they were cut. If put in freezer after being cut, the items need to be date marked for 6 days from the day the items are pulled from the freezer and be either used or discarded after the 6 days. CDI - EHS educated on proper date marking procedures and smoked pork and deli ham were date marked correctly.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety Observed oversized chicharrones pots not able to fit inside 2-comp sink for adequate washing, rinsing and sanitizing. EHS advised PIC to use 3-comp sink in attached restaurant since these pots are used in that portion of the facility. There is no existing variance for using the 2-comp sink and EHS observed process of cleaning in 2-comp sink today. CDI - PIC given the option of using the 3-comp sink in the restaurant or obtaining a variance for the 2-comp sink with an approved procedure for cleaning the oversized pots. PIC chose to use 3-comp sink in restaurant for cleaning chicharrones pots.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Thermometer missing in far left reach in cooler used to store meats for meat market display. CDI - thermometer provided

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - Food boxes observed on the floor in the walk in freezer. PIC stated the boxes had been there since the delivery on Saturday. Do not store items on the floor.

4-501.11 Maintain equipment in good repair. - Observed ice build up around walk in freezer door - was very difficult for PIC to open. Repair needed. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed soiled nonfood contact surfaces such as counters, prep areas, and shelving. Clean nonfood contact surfaces more frequently.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -REPEAT-Pf Observed saw blade equipment and meat grinder (not in use) soiled with old meat debris. CDI. Items were labeled as soiled and PIC stated they would be cleaned and sanitized before next use.

6-501.111 Controlling Pests - C. Observed 1x dead cockroach underneath meat wrapping station and several house flies throughout meat market.

4-501.11 Maintain equipment in good repair. -REPEAT- Observed display case not in use; currently being used as storage. Observed rusted cold hold equipment. Observed wrap machine table damaged and in need of repair. Observed walk in freezer door and floor damaged. Observed ice build in up freezer.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 base board damage and tile damage throughout the cut room and two absorbent cut tiles in the cut room ceiling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Meat saw wheel observed with old meat debris. CDI. Cleaned and sanitized.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probed thermometer not functioning at time of inspection. EHS will verify no later than 4/8 that thin probed thermometer is obtained and functioning.

4-501.11 Maintain equipment in good repair. Seal pad on meat wrapper observed torn. Replace

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw bulk meat in WIC observed at 42F. EHS will return no later than 10/10/2020 to verify WIC is holding at 41F or below.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Three bottles of chlorine sanitizer observed above 200ppm bleaching the test strip when tested. CDI. Bottles remade to proper concentration.

6-303.11 Intensity-Lighting - C Lighting not working in walk-in freezer. Repair or replace lighting.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dark buildup on cutting boards stored as clean on prep sink drain board. CDI - PIC re-cleaned. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice buildup on food boxes near door of walk in freezer stored directly on floor. -2- REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves on cutting boards stored as clean. -1-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in use that was more than 200 ppm. CDI - PIC diluted to correct strength. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat stored directly on floor in walk in freezer. -1-

4-501.11 Maintain equipment in good repair. Observed rust buildup on grinder parts and on prep table near grinder. -1-

6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, wall and ceiling shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -.5-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed 2-comp sink setup without a variance. CDI - PIC implemented washing large pots in restaurant 3-comp sink using 3-step cleaning method. -.5-

4-501.11 (A) and (B) Maintain equipment in good repair. Observed out of service cold deli case, hot holding case and meat grinder. PIC declared cold deli case as storage today. Observed gap at the bottom of walk in freezer door with missing kick plate preventing hot air to get into freezer and ice buildup around door and floor. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges in prep table cutting board. REPEAT -2-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Observed pressurized hose in the ON position while not in use. 5-205.15 Maintain a plumbing system in good repair. Observed stripped changeover handle at 2-comp sink. REPEAT -1-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0-

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on and in the deep grooves of cutting board stored as clean. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled sanitizer bottle sued for chlorine sanitizer. CDI - PIC labeled.-1- x M 2

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 to dispense seasoning salt that does not have a handle stored in the product. CDI - PIC implemented using spoon to dispense into bowl before adding top food. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat trays stored on top of meat cases in close proximity to customers. -0-

4-501.11 Maintain equipment in good repair. Observed meat case, convection oven and meat grinder in cutting room out of service. Observed rusting high shelving near 3-comp sink. -1- REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges in cutting board and growth in the grooves.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed no 3-comp sink in meat department for washing oversized manteca pans. VR no later than 07/27/2018. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on high shelving near 3-comp sink. -.5- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed knob for changeover not working on 2-comp sink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed facility cooking chicharrones and then re-packaging and holding lard used to cook chicharrones at room temperature. CDI - PIC changed method and is now cold holding chicharrones oil. -1.5-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no 2-comp variance for using 2-comp sink setup. PIC emailed variance paperwork today. Fill out completely for sink variance and submit to State. VR no later than 04/20/2018. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed old caulk at the junction of meat cases. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed green buildup on the inside of sliding glass doors of meat cases. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin in the employee restroom. -0-

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 dark buildup on the corner and wall beside the meat slicer. -.5-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No on present has food protection manager certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dried meat residue on food contact surface of deli slicer. CDI - Cleaned during the inspection.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility is using a two compartment sink to wash dishes. Facility has not submitted paperwork to request equipment variance. Facility is using alternative ware washing method suggested by EHS.

6-303.11 - Provide at least 50 foot candles of light in areas where employees are working with food. Repair light panel that is not functioning above prep table in corner. Improvement noted from last inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No on present has food protection manager certification.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw beef and chorizo in walk in cooler. CDI - Cooler rearranged with raw chicken below other raw meats.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dried meat residue on blade and blade cover of meat saw. Cleaned during the inspection.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility is using a two compartment sink to wash dishes. Facility has not submitted paperwork to request equipment variance. Facility is using alternative ware washing method suggested by EHS.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door held open upon start of inspection. CDI - Door closed.

6-303.11 - Provide at least 50 foot candles of light in areas where employees are working with food. Repair two light panels that are not functioning above prep table in corner.

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 Cooked pork chops dated 5-16-17 in display case. CDI - Discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility has two 2 compartment sinks used for dish washing. EHS has left information about applying for an equipment variance.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility does not have a three compartment sink for ware washing. Facility will apply for an equipment variance. CDI - Facility will use alternative ware washing procedures until approved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Minor build up inside guard on meat saw and build up on deli slicer. CDI - Clean during the inspection.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Facility has two 2 compartment sinks used for dish washing. EHS will leave information about applying for an equipment variance.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility does not have a three compartment sink for ware washing. Facility will apply for an equipment variance. CDI - Facility will use alternative ware washing procedures until approved.

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. Clean debris from floors under racks in walk in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Radio stored on top of meat grinder. CDI - Relocated.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has proof of food protection manager certification.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Meat saw has heavy accumulation of raw meat debris on and round the saw blade from last night; saw has not been used today. CDI - Staff began cleaning during the inspection; directive given to PIC to ensure all food contact surfaces have been cleaned before leaving at the end of the night.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Thick slices of cooked ham, an open chub of ham lunch meat, and an open package of cheese in display cases with no date marks. CDI - All were correctly back dated.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Pan of fried pork skins in meat prep room uncovered. Cover to protect from environmental sources of contamination.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on meat saw and meat slicer. cdi by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw beef tongue in prep sink > 45F. cdi by moving to walk-in cooler.

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 open packages of deli ham without date mark. cdi by date marking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep cut marks.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without hand towels. CDI added hand towels.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried food debris on meat slicer. CDI by wash, rinse, and sanitize.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food debris on wrap machine.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC could not provide certicate for food safety course.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispnser to be jammed in womens restroom. CDI repaired.

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 open package of ham stored in display case without date mark. CDI by date marking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold build-up on walk-in cooler door and gaskets.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat on meat slicer blade. CDI by wash, rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork skin with meat stored at room temperature <135F. (PIC<2hrs). CDI by placing food item on temporary TPHC procedure to hold for up to 4 hours. Gave PIC documentation for TPHC procedures. Pork skins must be held at 135F or held up to 4 hours and discarded.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF: Observed a child in meat cutting area. Person in charge must ensure unauthorized persons are not in kitchen.

4-602.13 Nonfood Contact Surfaces - C: Clean glass on display case.

6-201.17 Walls and Ceilings, Attachments - C: Facility need to attach a doorsweep to back door. Repair doorframe at back door. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: Remove old equipment.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification. Exam rtaken on 2/10/15, no results at time of inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Keep pork skins covered. CDI-placed inside warmer.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair wall at hand sink and near walk in cooler. Repair floor inside freezer(bulging). Attach a doorsweep at back door. Must not see visible outside light. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out light bulbs. Remove and reapply caulk at prep sink.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed open package of sandwich ham being stored with package of raw beef. CDI-placed ham on shelf above raw meat.

3-501.13 Thawing - C: Observed packages of raw beef thawing at room temperature in prep sink. Must thaw in cooler, under cold running water, or in microwave as a part of the cooking process.

5-203.14 Backflow Prevention Device, When Required - P: Observed hose attacked to faucet at hand sink. Must provide a backflow prevention device(dual check) when under continuous pressure. CDI-disconnected hose

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C:replace missing/damaged floor tiles near cooler. Reattach wall board to wall near cooler door. Attach a doorsweep to back door. Must not see visible light.

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: All potentially hazardous food that are cooked and or ready to eat must be date marked if being kept longer than 24 hours. Sliced ham. CDI-dated

6-501.111 Controlling Pests - PF: Eliminate flys.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair broken baseboard tikes near freezer and attach door sweep on back door. Must not see visible light.

2-102.12 Certified Food Protection Manager - C: Person in charge did not have Ansi accredited food protection manager certification.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean inside ice machine.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean manual warewashing sinks.

(general comment)6-301.11 Handwashing Cleanser, Availability,6-301.12 Hand Drying Provision; Provide hand drying device and soap at all hand washing sinks; Observed hand washing sink not having soap or towels available; CDI both provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store raw meat products; Observed raw ground pork stored above raw pork loin in meat display case; Observed raw beef stored above RTE veggies inside walk-in cooler; CDI All raw meats properly stored according to final cooking temperature.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Keep food contact surfaces cleaned and sanitized; Observed meat slicer stored clean (not in use for days) having old food debris stuck to food contact surfaces in need of proper cleaning and sanitizing.CDI Slicer pulled and properly cleaned and sanitized.

(general comment) 3-501.13 Thawing; Properly thaw using approved methods; Observed raw beef stomach thawing in bucket at room temperature; CDI stomach placed under running cold water.

6-501.111 Controlling Pests; Keep facility free of pest; Observed numerous roaches throughout establishment.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

An effective employee health policy shall be in place at all times. Observed no employee health policy present. CDI- employee health policy template was given to PIC.

Hand washing sinks shall be used for hand washing only. Observed buckets in the hand washing sink in the kitchen. CDI- buckets were removed from the hand washing sink.

All potentially hazardous foods held over 24 hours shall be properly date marked. Observed no date marking in the facility. CDI by instruction.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed wet wiping cloths throughout the facility.