SUPER MERCADO EL REY

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in display case area during inspection. REHS provided during previous inspection. CDI - REHS provided additional sign. Repeat. 1 pt.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food and seasoning debris on meat grinder being stored as clean during inspection. Employee stated machinery had not been used since 3/12/26. CDI - Grinder recleaned during inspection. 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: 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. Observed almost all sliding doors on display case broken during inspection. Repair and/or replacement necessary. Repeat. 1 pt.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trashcan easily accessible to handsink in display case area. Acquisition necessary. 0 pts.

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 various floor tiles cracked, broken, or missing throughout kitchen during inspection. Observed multiple holes in FRP walls behind three compartment sink. Repair and/or replacement necessary. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above or in conjunction with customer foods and service utensils during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service items. 0 pts.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in display case area. CDI - EHS provided. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink holding below 50ppm chlorine during inspection. CDI - Concentrations corrected to over 100ppm during inspection. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 chorizo ground and stuffed at ambient temperature cooling since 9:30am holding at 51F at 1:20pm. Cooling methods inhibiting proper cooling rates. CDI - Cooling methods changed. Chorizo observed at 39F at 1:40pm. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef in meals portion of display case holding above 41F during inspection. Ambient maintaining 45F. Air vents had been blocked by butcher paper preventing cold air from properly circulating. Observed all TCS foods in WIC holding above 41F during inspection. See temperature chart. Ambient in unit 44F. CDI - Butcher paper removed from meal display case. Unit achieved 41F by 1:50pm. Facility voluntarily ceased operations and remained closed until WIC was repaired. All TCS foods in unit voluntarily discarded. All raw proteins at 45F or below relocated to WIF. Maintenance on site during inspection, unit holding 40F by end of inspection. Facility allowed to reopen. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw chorizo and raw ground beef cooling from ambient after being prepared while in deep, covered plastic containers. Beef was not cooling rapidly, and chorizo was close to missing cooling window. CDI - Both items moved to shallow containers and placed in WIF to rapidly cool. Chorizo met cooling window. Ground beef began cooling hastily. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed various display case doors being held together with tape during inspection. Repair necessary. Observed chest freezer graded for home use in main kitchen area during inspection. Replacement necessary. Repeat. 1 pt.

5-203.12 At least one toilet, and not fewer than what is required by law, shall be provided. Observed three out of four toilets in women’s restroom either unable to be used or broken during inspection. All four toilets observed missing toilet seats. Repair or replacement necessary. 0 pts.

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 many cracked and missing floor tiles throughout kitchen area during inspection. Repair and replacement necessary. Repeat. 1 pt.

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 employee drink stored on shelves of dry storage above food products.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a wiping cloth inside of the first display case hand wash sink. CDI - Item was removed.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bins of chorizo in the walk-in cooler with no lids. Improvements made for raw meat storage from previous inspection.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time sticker for chicharrones with meat attached. CDI - Items were voluntarily discarded.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed WD-40 stored on top of the ice machine. CDI - Chemical was removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin-probe thermometer during inspection. CDI - Manager ordered thermometers on Amazon during inspection.

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

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

REPEAT 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed tape on parts of the meat display case doors. Observed chipping paint throughout the entire meat case. Observed rusting shelves in the walk-in cooler. Observed a non-commercial chest freezer in the back room.

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 hanging below the flood rim. CDI - Hose was hooked to the faucet.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster lids and a missing drain plug.

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 cracked tiles around the entrance to the walk-in freezer. Observed uneven and cracked floor of the walk-in cooler.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bins of chorizo in the walk-in cooler with no lids. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw venison stored on top of cheese in the walk-in cooler. CDI - Item was removed from the establishment.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43 degree raw proteins in one section of the display case. Items were brought to the walk-in cooler to rapidly cool.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time sticker for thick, meaty chicharrons. Items had been left in the display case over night. CDI - Items were voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection.

REPEAT 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing thermometer for the entire meat display case.

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

REPEAT 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed tape on parts of the meat display case doors. Observed chipping paint throughout the entire meat case. Observed tape holding together a butcher knife handle. Observed a non-commercial chest freezer in the back room.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed open dumpster lids and a missing drain plug.

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 cracked tiles around the mop sink and entrance to the walk-in freezer.

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 a "Venison" chub in the walk-in cooler, stored above food products for the meat market. CDI - Item was removed from the establishment.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee water bottle stored on a shelf above food products.

REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one bin of chorizo without a lid in the walk-in cooler. Improvements made from previous inspection.

3-501.11 Stored frozen foods shall be maintained frozen. Walk-in freezer is down and currently functioning as a cooler for raw meats. Maintenance is scheduled to repair this week.

REPEAT 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No internal thermometer present for the entire meat display case.

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed water from the display case dripping on two separate meat packages.

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup with no handle being used to scoop spices.

REPEAT 4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed chipping paint throughout the entire meat display case. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer in the back kitchen.

REPEAT 5-501.17 Provide a covered waste bin in female restrooms. Covered trashcan is missing.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. Improvements made from previous inspection.

REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracking and missing tiles in the meat market portion of the kitchen, around the mop sink and at the entrance to the walk-in freezer.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a large bin of raw chorizo in the walk-in cooler with no lid.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P During inspection, EHS asked Manager how they clean the giant, chicharron pots. He stated that they are washed out in the mop sink with water and soap, without sanitizing. EHS assisted Manager in developing a clean-in place method using spray sanitizer and air drying.

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 chubs and chicharon prensado with no date labels in the display case. CDI - Items were date marked.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP packages of tilapia in intact packages.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed one thermometer with a dead battery. 10-day verification required. 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No internal thermometer present for the entire meat display case.

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

4-101.19 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed chipping paint on the entire meat display case. Observed a butcher knife with a broken wooden handle and tape wrapped around it. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house-hold use only” chest freezer in the back kitchen.

5-501.17 Provide a covered waste bin in female restrooms. Covered trashcan is missing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of crates and pallets stacked around the dumpsters.

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 cracking and missing tiles in the meat market portion of the kitchen, around the mop sink and at the entrance to the walk-in freezer.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee remove gloves and donning new gloves without washing hands before preparing food.- CDI PIC educated food employee on when to wash hands. Food employee washed hands before donning new gloves.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed food employee only rinse large clear container which contained raw poultry. CDI PIC instructed food employee to properly wash rinse and sanitize clear container before use with other meats.

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 large container of ground beef in display case measuring at 44 degrees at 2:35PM. CDI PIC moved ground beef to walk in freezer to quickly cool. 3:25PM ground beef was measured 40 Degrees.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee washing hands and preparing food with oversize watch on. CDI PIC educated employee on what wear on wrist and to rewash hands.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed food employees with very limited knowledge about Employee Health Policy, illnesses and exposure. PIC, EHS and one food employee discussed about illnesses and policy at the time of inspection. PIC will ensure to train and educate all food employees about EHP. CDI- EHP posters Spanish version provided at the time of inspection. -1 pts-

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: 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. Observed soiled meat cutter, ham slicer, black buildup on red cutting boards. Equipment need to be cleaned (wash, rinse, sanitize) thoroughly every 4 hours. CDI- All items get clean during inspection. -1.5 pts-

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: 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. Observed heavy volume of marinated beef, pork trying to cool in a long clear containers, temperature is not changing during inspection. CDI- food items moved to WIF to quickly cool. Cooling methods discussed with PIC and food employee at the time of inspection. -0 pts-

4-501.11 Maintain equipment in good repair. Observed WIF with ice buildup around door frame, making a door not closed completely. Observed WIC door is not self closing to keep cool air in. Observed broken handle on the slice door of the show case at very end of the line. Need repair and keep in good repair. -0.5 pts-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drinks on food prep tops and near clean food contact surfaces. CDI- PIC removed the drinks.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- EHS observed employee was hands for less than 10 secs and use a paper towel to turn the faucet off. The bar hand contact on the faucet recontaminates the hands. CDI- Education was provided and ehs observed proper hand washing by the end of the inspection. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed steak, pork, chicken and ham all above 41F. CDI- PIC voluntarily discarded all items. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed several employee with watches and bracelets on the wrist while preparing foods.

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- EHS observed cold holding equipment, gaskets and handles throughout the facility in need of cleaning due to food residue build up. Clean as often as needed to prevent and reduce the build up.

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 written procedures present for vomiting or diarrhea cleanup present during the inspection. A email showing procedures was sent along with inspection. -REPEAT VIOLATION-

6-301.14 Post a handwash sign at each handsink. One handwashing sink on display case prep line was missing. CDI-EHS provided handwashing signage.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed foods on TPHC hot line without time marking to indicate when food was removed from temperature control or time that food shall be discarded after 4 hours. PIC in meat department had notebook where times were marked but hadn’t been kept up to date. EHS recommended that facility uses dry erase marker on glass display doors to indicate 4 hour time period for hot hold display case.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of mixed vegetables stored in crates directly on floor of walk in cooler. -REPEAT VIOLATION- Raw meat in meat display case was stored under equipment leak dripping from condensation line. Observed large metal pots of pork lard stored on floor in back cooking area. CDI-Pots removed from floor and placed on table.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored underneath prep table not in sanitizer solution.

4-501.11 Maintain equipment in good repair. Observed line from drip tray in top of meat display case in disrepair and leaking onto food. PIC is ordering a new drip line for unit and food was removed from contamination.

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. Cleaning needed along display case drip line in top of case above food. Observed mold buildup and residue.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 compartment sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug.

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 written procedures present for vomiting or diarrhea cleanup present during the inspection. A email showing procedures was sent along with inspection. -REPEAT VIOLATION-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee move containers of chicken from meat display case to walk in freezer and chorizo, steak, and barbacoa from walk in cooler and then start preparing a customers order without proper hand washing. CDI-food employee was stopped to hand wash. -REPEAT VIOLATION-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in walk in freezer exposed to environmental contamination due to not having a lid or plastic wrap as coverage. -REPEAT VIOLATION-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 0ppm chlorine sanitizer in sanitizer bottle nearest 3 compartment sink area. CDI-PIC corrected concentration to 100ppm.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several items cooling in walk in cooler and not meeting the cooling rate such as marinated steak, barbacoa, chorizo, and sour cream. All items were placed in walk in freezer for rapid cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed two large containers of barbacoa with no date marking in walk in cooler. PIC stated items were prepared over the pas weekend. CDI-Items were discarded. -REPEAT VIOLATION- 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed portioned containers of sour cream in walk in cooler and meat display case without date marking. PIC stated sour cream comes out of a larger container of sour cream that was in walk in cooler and opened this past Friday. CDI-PIC labeled small containers of sour cream with Friday’s date from larger sour cream container.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed in use chlorine sanitizer at 3 compartment sink above 200ppm. CDI-PIC diluted to 100ppm chlorine.

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 seasoned chorizo cooling in a large bin sized container, observed marinated barbacoa and marinated steak cooling with lids on, observed containers of portioned sour cream cooling while stacked and covered in walk in cooler and in meat display case, and observed recently prepared chicken breast and quarters as well as marinated beef cooling in meat display case while wrapped in plastic wrap. CDI-chorizo was separated into smaller containers, sour cream containers were unstacked, and tops were removed from marinated steak and barbacoa. REHS provided education to PIC to not cool items in meat display case and all items in cooling were placed into walk in freezer and wrap was removed for rapid cooling.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of mixed vegetables stored in crates directly on floor of walk in cooler. -REPEAT VIOLATION-

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 badly rusted pan no longer smooth and easily cleanable stored at clean dish rack as well as rust accumulating on meat grinder. Discard badly rusted pan and remove rust accumulating on meat grinder. -REPEAT VIOLATION- 4-501.11 Maintain equipment in good repair. Observed door seal coming apart from glass on meat display case near beef section of case.repair or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up attached to shelving inside of and on door handles and openings of meat display cases and in dry storage area. Recommend higher cleaning frequency. -REPEAT VIOLATION-

2-101.11 (A) PIC shall be present during all hours of operation. -PF No serve safe certified food protection manager or ANSI equivalent present during the 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 written procedures present for vomiting or diarrhea cleanup present during the inspection. A email showing procedures was sent along with inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee use cell phone and immediately apply gloves to prepare a customer’s meat. CDI- Employee was stopped to carry out hand washing procedure during the inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in walk in cooler and walk in freezer exposed to environmental contamination due to not having a lid or plastic wrap as coverage. CDI-Foods were covered during the inspection. 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 cheese stored below ground beef inside of walk in cooler. Ensure that foods are stored according to their final cook temperature to prevent possible contamination from occurring. CDI0-F oods were reorganized according to their final cook temperatures during the inspection.

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 large bus pans with greasy films, food debris, labels, and label residue left attached to pans. CDI- Large bus pans was moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pork carnitas without date present that PIC stated was from over a week ago. Ensure that all foods are being properly dated with the prep day being day 1. Food was discarded during the inspections.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed chicharrones from the day before present on the hot line. Food establishment did not discard food within four hour timeframe. CDI- Food discarded during the inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef brisket thawing inside of prep sinks without being submerged or running water below 70F. Ensure that food is completely submerged under running water at a temperature of 70F or less. CDI Food was completely submerged during the inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No thin probed thermometer present on the meat market side. Ensure that team members have functional thermometer present in order to take temperature of the foods. CDI-Meat market borrowed a thermometer of restaurant.

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 gizzard stored directly on the ground beside of prep sink during inspection. Gizzards were placed on prep shelf during the

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Implement pyramid stacking method to ensure that dishes have proper air flow to fully air dry.

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 worn dishes that no longer meet smooth and easily cleanable rules. Discard of any containers that do not meet ruling.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster door lid not attached. Observed dumpster door left open during inspection. Keep doors and lids 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 Observed an employee continuously make trips to walk in unit and then return handle food without a hand wash take place in between the changing of tasks. CDI- PIC was informed and educated employee on when to wash hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink upon arrival with a hose attached being used to clean the inside of meat case and doors. CDI- PIC was informed that hand washing sink can only be used for hand washing only. Hose was detached during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed chicken stored above beef in walk in cooler. Ensure that foods are properly stored according to final cook temperatures. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed foods in walk in cooler and walk in freezer exposed to environmental contamination due to not having a lid or plastic wrap as coverage. CDI-Foods were covered during the inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish and shrimp both thawing inside of prep sinks under running water at a temperature of 66F. Ensure that food is completely submerged. CDI Food was completely submerged during the inspection.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees without hats or hairnets being worn upon arrival to the inspection. CDI- Hairnets were added during the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored underneath case not in sanitizer solution. CDI- Wet wiping cloths were moved to dirty linens container during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Implement pyramid stacking method to ensure that dishes have proper air flow to fully air dry.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed dumpster door lid not attached. Observed dumpster door left open during inspection. Keep doors and lids closed to prevent a possible harborage or attraction of pests.

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 buildup left attached to floors and walls throughout handling and cooking area.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Ensure that team members are properly washing their hands in between the changing of tasks. Observed employees carrying food back to walk in unit and returning to prepare foods.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with spray hose attached being used to clean meat case. Observed hand washing sink blocked with trashcan in front denying immediate access. Observed a hand washing sink storing hammer, plate, and bucket. (CDI) 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no single use paper towel present during the inspection at hand washing sink in backroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ground beef stored above cheese inside of the walk in unit. Ground beef was reorganized during the inspection. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods inside of walk in freezer with no form of protection covering the foods such as ribs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup left attached to large bus pans stored on air drying racks. Bus pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holing shall be maintained at a temperature threshold of 41F or below. Observed several meats out on countertops while manager was cleaning deli case. Foods were showing at temperatures of 44-52F. Foods in between 42F and 45F were cooled. Foods above 45F were discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed food coloring without label present on secondary spray bottle container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a number of foods stored on the floor inside of the walk in unit during the inspection.

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 handle making direct contact with meats in display case. Removed during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to display case doors.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door lids not attached to dumpster.

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 build up left attached to walls and floor throughout facility.

6-303.11 Intensity-Lighting - C Replace blown bulbs to meet lighting requirements inside of walk in unit.

7-201.11 Store toxic materials to avoid contamination. -P Observed a can of WD-40 stored on prep table. CDI - PIC moved item to storage area. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottle with a sanitizer concentration greater than 200ppm. PIC stated sanitizer is used on meat processing equipment and food contact surfaces. CDI - PIC diluted sanitizer to achieve a concentration of 50ppm. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of meat stored on floor of walk in freezer. Observed boxes of raw chicken stored on floor in walk in cooler. -REPEAT- -2 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed raw meat and blood splash on display cases sliding doors. Observed blood splash on ice machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 food and blood splash on walls and FRP behind meat display case and on floor. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sinks in the meat display area and the rear kitchen area blocked by trash cans and a cooking pot of oil. Observed hand sink in meat display area with a bag of sausage in the hand sink. Recommend maintaining access to hand sinks to promote as much hand washing as possible. CDI - Items were removed by regulator. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous boxes of meat and food stored on floor in walk in freezer. Observed raw chicken and pork making contact with metal display case and sliding door gaskets. Recommend obtaining more shelving or reorganizing storage in walk in freezer. Raw meat items in display cooler must be protected from contamination at all times. CDI - Raw chicken and pork was voluntarily discarded. -1 point-

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 utensils including metal spoon, metal funnel, and meat cleaver stored on floor underneath meat display case. CDI - PIC moved items to three compartment sink to be washed, rinsed, and sanitized. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets, sliding doors, metal shelving, and interior of meat display case with heavy build up of meat residues. Recommend higher frequency of cleaning along with protecting raw meat products from contamination. Observed shelving and floor in walk in freezer with heavy build up of meat residues and soil. Recommend higher frequency of cleaning. -0.5 points-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand washing sink with build up of food residues and soils in meat case display area. Hand washing sinks must be maintained clean and only be used for hand washing. No dumping of food or liquids allowed in hand sinks. -0.5 points

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 soap and paper towel dispensers near hand sinks in meat case display area and rear kitchen area with build up of meat residues. Observed walls/FRP behind prep tables and around meat processing equipment in need of cleaning. Recommend higher frequency of cleaning. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee coffee cup sitting on top of soap dispenser at hand washing sink in meat display case area. Recommend designating and area for the storage of employee food and drinks that will not contaminate customer food, equipment, or utensils. -0.5 points-

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw chicken and then go back to handle raw pork without hand wash. CDI washed hands and changed gloves.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in meat department in need of resurfacing or replacement.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available for QAC sanitizer . 10 day verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids damaged. -0 points-

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed back handsink at cooking area blocked by cart. CDI: cart relocated.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed times not being recorded consistently for hot foods on TPHC. Observed time for chicharron had not been recorded for today. CDI: time written inside notebook for chicharron.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Obeserved cutting boards on prep tables with deep cuts and worn. Observed moldy caulking and meat trays have been replaced.

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 floor tile cracked in meat department.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler raw beef at 44F. CDI: discussed ways to keep proper temperature and possible repair of cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no times on chicharron made this morning in hot hold box. Observed no procedures available for hot items held on TPHC. CDI: times written on log book; procedure sheet sent via e-mail to manager of store.

Repeat: 4-501.11 Maintain equipment in good repair. Observed cracked meat trays stored on back shelf. Observed moldy caulking at 3-comp sink. Replace 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting boards on prep tables with deep cuts a and worn.

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 floor tile cracked in meat department.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled water and canned drink stored on cutting board at prep table. CDI: relocated. Advised to store drinks inside cup with a lid and straw on bottom shelves.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one handsink in meat department. CDI: paper towels were provided. Points not escalated due to improvement.

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 queso fresco, requeson cheese, and qaxaca cheese prepared yesterday not dated. CDI: by properly dating.

Repeat: 4-501.11 Maintain equipment in good repair. Observed cracked meat trays stored on back shelf. Observed moldy caulking at 3-comp sink. Replace 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting boards on prep tables with deep cuts a and worn.

General Comment: 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 floor tile cracked in meat department.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Oberved hat, aprons, and sweatshirt stored on cutting board prep surface.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee personal drinks stored uncovered on prep table and employee food stored on back shelf with dry goods. CDI: by relocating

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Storage inside both handsinks in meat department and both handsinks blocked. CDI: all items were removed and items relocated to make accessible.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw veggies being prepared at the same time on cutting board with raw meat. Observed no separation between the two. CDI: food separated. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Dry goods in containers at back observed uncovered. CDI: covered.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. No sanitizer observed avialable for use. CDI: bleach sanitizer made up at 3-comp sink and 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. Queso fresco and queso oaxaca in meat case not dated. Salsa verde made yesterday in walk-in cooler not dated. CDI: all items dated properly. Points not escalated due to improvement.

Repeat: 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed only time marked for today in notebook used for TPHC for hot foods held in hot case. Notebook with times was not at location documented on TPHC procedure sheet. PIC had to go looking for the notebook. No other dates were recorded. Advised PIC to keep dates to verify consistent time recording next to hot case.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Mutiple boxes of food stored on the floor inside walk-in freezer. According to PIC delivery was about 2 hours ago.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths not in use stored on cutting boards wet and with meat blood.

General Comment: 4-501.11 Maintain equipment in good repair. Replace moldy caulking behind 3-comp and prep sink. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards starting to wear; observed with deep cuts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handsink on front line where meat cases are located observed blocked by trash can. Back handsink at cook area blocked by shelf with grease. CDI: all items were relocated.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Red and green salsa containers made yesterday not dated inside walk-in cooler. RTE foods including cooked shrimp and lobster claws not dated in meat case. CDI: properly dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. No written procedures or times marked on items held on TPHC in hot case including chicharron. CDI: Procedure sheet reviewed and e-mailed to Gerardo manager; time was marked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on tracks of meat case and exterior of dry good containers.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Aprons, coats, jackets stored with single service items and packaged dry goods at back storage area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate them by turning faucets off with clean hands . Corrected via instruction and employee rewashed hands properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chickens at 121 degrees F. repeat violaton. CDI placed item on time and provided paper work on tphc.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minimal cleaning needed on meat case. -0 points-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed salsa and cream packed in the facility only has list of ingredients and none of the other required information. 10 day verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in meat market area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in meat market in need of replacement or resurfacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on face of meat cases and on shelving in rear storage area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lids of dumpster broken in half and in need of replacement to help control insects and rodents.

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 floor of freezer buckling and sheets of stainless stell have seperated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and wings at less than 135 degrees. Cdi discarded.

4-501.11 Maintain equipment in good repair. Observed three comp. sink needs to be recaulked to wall.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in with build up of rust.

See above comment.

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. General cleaning needed throughout the facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items in handwashes in both front and rear of market. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed roasted chicken in market area at 119 degrees. CDI placed on time temporarily.

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 fresco, oaxaca cheese, and requeson cheese held greater than 7 days after dispensing from commercial package. CDI discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed creama, salsas packaged on site with no labels for ingredients or allergens. Verification required.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed meat trays in rear storage area with cracks and holes . Discard these items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on food display cases. General cleaning needed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Opened employee water bottles stored on prep tables at multiple locations in the prep area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Rotisserie chicken, potatoes, and cooked peppers not under temperature control. PIC Jose Epinoza (servsafe manager) advised all in warmer less than one hour. CDI- all reheated and temperature of hot holding unit adjusted by PIC.

3-501.13 Use approved thawing methods. Observed whole chickens thawing standing water at the start of inspection. CDI- PIC removed.

4-501.11 Maintain equipment in good repair. Caulking molding and damaged at each prep sink. CDI- PIC removed some of the caulking during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris and seasoning on the dry goods/ spices shelving and exterior of containers on the same shelf. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coats hanging on and dry goods shelving and food storage shelving. Designated area for employee storage is needed. Coats were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed a bulk bin with raw beef stored next to and above cheese in the walk-in cooler where contamination could occur. CDI- Beef moved to the shelf below cheese.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed build-up on slicer. CDI- Cleaned and sanitized during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Fried pork in the display case under heat hamp measured 89 F. TPHC recommended for this product due to not being able to maintain 135 F or above. A hard copy of TPHC policy was provided and reviewed with the PIC. PIC will complete and use TPHC moving forward. Volunarily discarded.

4-202.16 Non-food contact surfaces shall be designed and constructed to allow cleaning. Observed molded caulking at the 3-compartment sink. Remove and replace caulking.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Bell shaped backflow observed damaged and no other backflow device observed. Hose observed attached. CDI- Remove hose and provide a backflow device by the date listed on the report.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed two utensils and a pan of chicken sitting on the hand sink upon arrival. CDI - relocated, cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed platter of raw chicken (wrapped) stored above platter of ready to eat cream cheese mixture (also wrapped). CDI - chicken removed, cheese platter checked to be sure it was sealed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried pork carnitas stored under heat lamps and measuring 78F-83F. Explained to PIC that this item must be held either 135F and above or 45F and below. CDI - voluntarily discarded. Explained Time as a Public Health Control to PIC and offered to send template for her to try using this process. She will try it by filling out procedure on the template I emailed to her, then making smaller batches and labeling them for discard after 4 hours. By using this procedure, facility can hold carnitas at any temperature they want.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed poblano mole measuring 71F and salted cooked shrimp measuring 67F. Both items were labeled "Keep refrigerated" and the shrimp specifically said to keep at 38F or below, yet the meat market had them displayed on countertop above display case. CDI - explained issue to PIC, who voluntarily discarded product.

3-501.13 Use approved thawing methods. Observed loose shrimp thawing in the bottom of a preparation sink. Shrimp were not in a container and no water was running. Returned a few minutes later to find water was running but no container was in use. CDI - explained proper procedure to employee. He then got a hotel pan, put the shrimp in it, and placed it in the sink. He turned the cold water on and let it flood the shrimp and overflow the pan. Shrimp maintained 35F throughout.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat display case had a dripping condensation line which dripped onto a wrapped tray of raw meat. CDI - meat moved, PIC stated that once cleaning was complete and doors were closed, the dripping would stop. Observed trays of wrapped foods stored on both clean and soiled drainboards of three compartment sink while display cases were being cleaned. During part of this time, an employee was using the sinks for washing utensils. CDI - had employee stop, moved food to clean location, educated PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one lid broken on Dumpster. PIC called for repair/replacement.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated facility did not have employee health policy. CDI employee health policy emailed to PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pot and utensils stored in handsink in back prep room. CDI items removed from sink.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed employee washing large pots in can wash. CDI employee was instructed to wash, rinse and sanitize large pots in place. Employee prepared detergent, rinse and sanitizer buckets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ground hydrated pork skins held at room temperature. CDI item was discarded. Facility must hold hydrated pork skins below 45F or have product tested to ensure it is not potentially hazardous.

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 headcheese and hydrated pork skins in need of date marking. CDI headcheese was labeled. Hydrated pork skins were discarded.

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. Observed fish thawing at room temperature. CDI shrimp was placed in walk-in cooler. FIsh was placed under cold running water.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored directly on floor in walk-in freezer. 3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed meat stored directly under condensation drip in walk-in cooler and display cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout market.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowl used as scoop in large salsa container in walk-in cooler. CDI bowl removed.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer door not closing properly. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting surfaces deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue under trays and in tracks of doors on display cooler.

5-402.13 Maintain sanitary sewage system.-P Observed floor drain clogged in back prep room.

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 floor collecting food residue throughout meat market.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no food safety certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink uncovered sitting on top of meat storage and display cabinet. Drink was discarded

3-302.11(A) Separate the different types of raw animal foods. -P Store raw animal foods according to final cook temperature. Observed container of raw chicken stored over top of raw beef and pork in walk in cooler. PIC rearranged and moved chicken to the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with dried meat debris and broken down not in use. Ensure food contact surfaces are properly washed, rinsed, and sanitized.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one bottle of sanitizer greater than 200ppm. PIC corrected to 50-100ppm by diluting. Also observed spray bottles of window cleaner hanging on splash guard on clean drainboard of 3-compartment sink. Ensure proper storage of chemicals away from clean dishes, foods, and customer food service items.

General Comment- 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed noi thermometer. Facility will use thermometer from Deli as they have two.

General comment- 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no smooth junction from walk in cooler to storage area or walk in freezer to storage areas.

2-102.12 A certified food protection manager must be on site at all times the facility is in operation. Person in charge not certified.

3-201.11 Food shall be obtained from sources that comply with the law. Observed fish, beef and cheese owner/manager could not supply suppler names, shipment invoices or buyer specification plans as documentation of approved food source. Verification of compliance on 5/2/14. Food packaged at supplier shall be labeled according to law as specified in 21 CFR 101 Food labeling. Observed cured fish packaged at suppler not labeled. Verification of compliance on 5/2/14.

3-501.16 Potentially hazardous cold foods must be held at or below 45F. Observed packaged fish and cheeses labeled "Keep Refrigerated" on display out of temperature control. CDI items discarded.

3-501.16 Potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. Observed several soft cheeses, deli meat and chicharon not date marked. Verification of compliance on 5/2/14.

4-102.11 Toxic substances shall be labeled. Observed spray bottle not labeled. CDI bottle labeled.

8-103.11 Documentation of proposed variance and justification. Observed facility curing Chirruso and beef and holding product out of temperature control. CDI facility stated they will discontinue process and items were discarded.

3-602.11 Food packaged in the facility shall be labeled according to law as specified in 21 CFR 101. Observed cheeses and meats packed in the facility not labeled. Verification on 5/2/14 to ensure compliance.

3-305.11 All storage must be at least 6 inches above the floor. Observed Chirruso casings stored on floor.

4-101.11 Food shall only be stored in approved containers. Observed chicharrones stored in trash bags. Verification to ensure compliance on 5/2/14.

4-601.11 Nonfood contact surfaces shall be clean to sight and touch. Observed food debris inside coolers and gaskets of coolers.

6-101.11 Physical facilities shall be cleanable. Observed broken/missing tile outside of walk-in cooler. Observed damaged floor inside walk-in cooler. Repair floors.6-501.114 Physical facility shall be free of nonfunctional equipment. Observed nonfunctional rotisserie machine. Repair or remove equipment.

2-102.12 Certified Food Protection Manager. Observed no certified food protection manager present on this inspection. Facility has until Jan 1, 2014 to comply.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Observed plastic containers and plastic jug stored inside handsink basin upon entry into the kitchen. CDI, items removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Observed plastic pink bag of chicken stored directly on top of a pan of pork in meat dept. CDI, chicken bag removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed no sanitizer available for use. CDI, EHS made up chlorine sanitizer in bucket during inspection.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed bus tubs and pans stored as clean on back table with food debris & residue remaining. CDI, taken to sink to be washed & sanitized.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed packaged rotisseri chicken stored in hot hold unit at 98F. Maintain at least 135F/above. CDI, chicken discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed chicharron not date marked held for more than 24 hours under refrigeration. CDI, by instruction.

6-101.11 Surface Characteristics-Indoor Areas. Observed broken/missing tiles outside of walk-in freezer. Observed damaged flooring inside walk-in cooler. Floors not smooth.