LA LUNA 2

6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies observed in meat department. Keep door to outside closed to prevent flies from entering.

4-501.11 Maintain equipment in good repair. Gasket on upright freezer door is torn and needs to be replaced. Floor of walk-in freezer is covered by material that is not approved. Repair floor so it meets NSF standards for cleaning and sanitation.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Establishment uses a large bin to store meat to make chorizo. Bin is much larger than the 2-compartment sink in the meat department and is much larger than the 3-compartment sink in the restaurant. Do not use utensils that are larger than the basins of the warewashing sinks. // 4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Meat department only has a 2-compartment sink. Manager of meat department was asked where he washes the dishes and he stated the dishes are washed in the 2-compartment sink. Establishment must use 3-compartment sink in restaurant for washing dishes, or replace 2-compartment sink in meat department with a 3-compartment sink.

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 Raw fajita steak and raw marinated steak both measured 44-45F in display cooler. Employee stated that they just cut the meat 30 minutes ago. CDI - PIC moved meat to walk-in cooler to 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead fly observed on band saw. CDI - Employee sanitized saw. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Portions of wrapped meat observed on floor in walk-in freezer. Food must be stored at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. 2-compartment sink has crack in the top of the basin of the sink. Gasket on upright freezer is torn. Repair/replace listed equipment. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee was wearing bracelets on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Bowl that was in use was stored on top of trash can. Do not store utensils on unclean surfaces. CDI - Bowl taken to 3-compartment sink to be washed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed crema with green growth. CDI PIC voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicharrones hot holding inside the HH display case below 135F (see temp chart); one pan was of fried chicharrones of just the skin, which has zero water activity, but one pan was of fried chicharrones of meaty/fatty pork. PIC stated that they cooked the chicharrones around noon yesterday, and keep it in the hot holding case for a day if it hasn't sold out. EHS explained that even though fried chicharrones of pork skin is fried to a crisp where no water activity is present, if there are still meaty parts to the chicharrones, then must be maintained at 135F if hot holding; also gave option of placing chicharrones on time, CDI PIC voluntarily discarded. Will check back next week to ensure long term compliance. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blocks of queso anejo and jamon holding above 41F for an unknown amount of time. CDI PIC voluntarily discarded. EHS suggested to not hold items on top rack of small display cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed jamon opened without date mark. CDI PIC voluntarily discarded for temperature. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 and food debris on bottom racks of shelving, on water shut off valve.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few containers of cut raw meats that had not been prepared today, stored inside the WIC without any coverings. CDI: PIC had food employee cover the containers to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicharrones hot holding inside the HH display case below 135F (see temp chart); one pan was of fried chicharrones of just the skin, which has zero water activity, but one pan was of fried chicharrones of meaty/fatty pork. PIC stated that they cooked the chicharrones around noon yesterday, and keep it in the hot holding case for a day if it hasn't sold out. EHS explained that even though fried chicharrones of pork skin is fried to a crisp where no water activity is present, if there are still meaty parts to the chicharrones, then must be maintained at 135F if hot holding; also gave option of placing chicharrones on time, but PIC stated facility does not make chicharrones that often. CDI: PIC voluntarily discarded meaty fried chicharrones. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not taking full points since only one pan of fried chicharrones observed to be out of compliance. If observed as a repeat violation during next routine inspection, then full points will be deducted. 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 multiple flies throughout the facility. PIC stated they have a contract with ORKIN to provide maintenance on pest control once a month. EHS advised letting ORKIN know of flies issue so they can provide fly traps to place around the facility to where they can maintain the fly problem but also keep it traps placed away from possible contamination of any food prep. REPEAT VIOLATION. *Note: Although a repeat violation, not taking full points since the previous inspection was for crawling insects on the floor, whereas today's violation was for flies.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a freshly-made sanitizer bucket full of chlorine sanitizer for in-use wiping cloths reading 10ppm. CDI: PIC added more chlorine into the sanitizer bucket and EHS observed reading of 100ppm.

4-501.11 Maintain equipment in good repair. Observed damaged bottom shelves on the clean dish racks. Repair/replace shelves. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit or diarrhea events. CDI: EHS provided PIC with vomit and diarrhea cleaning procedures poster. REPEAT VIOLATION. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign posted at the handsink near the warewashing area. CDI: EHS provided PIC with handwashing signs in English and Spanish; PIC posted handwashing signs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed housemade chicharrones (from raw pork) hot holding in a small display case below 135 degrees F. PIC stated that the chicharrones were fried and placed into the hot holding unit at 9:00AM this morning. EHS noticed that the two dials on the hot holding unit were set on "low." CDI: PIC turned the dials up, removed the chicharrones out of the unit, had food employee reheat the chicharrones in the fryer, and EHS got a reheat temp of above 165 degrees F; chicharrones were placed back into the hot holding unit. EHS also got an ambient air temp of the hot holding unit to be above 135 degrees F after the dials were turned up by the PIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed house-made sauce made with fresh garlic, oil, and various seasonings in a large pot stored in the WIC without a date mark. PIC stated that the sauce was made yesterday. CDI: Food employee created date label for the sauce. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two small crawling insects underneath the shelf where boxes of oil are stored in the dry storage area. PIC stated that they have a pest control company that comes to service the facility. EHS advised to let pest control company know of seeing live insects. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed one rusted shelf inside the reach-in freezer. Replace rusted shelf.

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 accumulation of food residue on the non-food contact surface underneath the bottom shelf inside the reach-in freezer. Increase cleaning frequency.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. - Pf. PIC present was generally unable to address status of ongoing issues within the food service establishment without additional input by EHS or by reaching out to usual PIC via telephone. EHS was required to coach on employee health policy, vomit & diarrheal events and food contact surfaces. -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC possess no knowledge on employee health policy; PIC unable to locate Employee Health Policy. CDI - EHS discussed with PIC about all 6 FBIs, 5 symptoms, restriction and exclusion policy and provided copies of Employee Health Agreement form in Spanish. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. Observed PIC unable to procure vomit & diarrhea clean up procedures. CDI - EHS provided copy of clean up procedures to facility. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed meat slicer and cutting machines with food debris present; equipment used the previous night. CDI - Employee broke down equipment to be washed, rinsed and sanitized. -3- ***Facility placed on risk control plan due to continuous non-compliance of risk factor.*** 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.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of dry goods with no label. CDI - Employee confirmed contents as sugar and placed label on secondary container. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed (1) live cockroach on meat slicer. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead crawling insects on floor under 3-comp sink and hand sink and on hanging fly trap. Remove. -0-

REPEAT VIOLATION: 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed plastic container being used to scoop marinated sauce stored inside large pan in the walk-in cooler. -0.5-

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 broken down cardboard box being used as a liner for utensils stored inside cabinet. 4-502.11(A) Maintain utensils in good repair. Observed duct tape being used to secure partial handle of butcher’s knife. Replace. -0-

REPEAT VIOLATION: 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 broken floor tiles at dry storage, back exit door threshold leading to exterior, in the meat department as well as damaged walls surrounding door inside dry storage room (back office). Repair. -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed hand sink in deli/poultry department with a band saw stored inside and obstructed by a large rolling trash can. CDI - Trash can and band saw were removed. -0-

REPEAT VIOLATION: 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 over raw beef products in the walk in cooler. CDI - PIC moved raw chicken below raw beef. No active contamination occurred during the time of inspection. -1.5- Recommend labeling to ensure compliance with raw protein storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed meat slicer machine used the previous night with food debris present. CDI - PIC removed slicer to be washed, rinsed and sanitized. -3- *Repeated violation observed during the following inspection will implement a risk control plan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed containers of crema, queso fresco and oaxaca cheese being held past their expiration date (5/22-5/28). CDI - Expired foods voluntarily discarded by PIC. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed knife handle lying on top of raw longaniza inside of display case. CDI - Utensil repositioned. -0-

4-501.11 Maintain equipment in good repair. Observed 2 door upright reach-in unit not working. Not in use. PIC advised that the facility is waiting on equipment parts. -0-

REPEAT VIOLATION: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed right dumpster lid broken and grease disposal container uncovered; lid on floor. Contact waste management company for repairs.

REPEAT VIOLATION: 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 broken floor tiles at dry storage, flooring at back exit door threshold as well as damaged FRP at wall surrounding back exit. Repair. -1-

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC was not present at beginning of inspection. CDI- PIC arrived 20 minutes after start of inspection. -0pts-

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 over raw beef and raw pork products in walk in cooler. CDI- PIC moved raw chicken below raw beef and pork products. No active contamination occurred during the time of inspection. -0pts- 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 band saw and two slicers used the previous night with raw meat particles and debris on blades. Raw meat debris on weigh scales. CDI- PIC had band saw, two slicers, and scales, washed, rinsed and sanitized. REPEAT -3pts- 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ham and queso fresco cheese in display case opened previous day with no date label. CDI- Ham and queso fresco labeled with date mark. -0pts- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices and non-tcs wet seasonings with no label. CDI- PIC put label on all secondary containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying pests in establishment. Contact pest control. -1pt- 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to establishment with approximately 1 inch gap between bottom of the door and the floor.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed anti-slip mats under cutting boards in meat preparation area. Remove blue anti slip mats due to not being smooth and easily cleanable. Also observed damaged/rusted shelving and rust on band saw frame and castors. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observe blue anti slip mats under cutting boards with meat residue. See violation 47. Also observed display cases with meat residue in bottom of case and sliding door jams. Clean frequently to avoid buildup.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed right dumpster lid broken and left dumpster lid open. PIC stated that he will call the dumpster company to see if the lid can be fixed by next inspection. REPEAT -1pt-

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 broken ceiling tiles. Repair. REPEAT -.5pts-

REPEAT: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed only hand sink in deli/poultry department with dishes stored inside and obstructed by a large rolling trash can. CDI - Trash can and dishes were relocated. -2-

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 soiled food containers and flat sheet pans stored as clean. Also observed dried food debris on food contact surfaces of meat cutter. PIC and employee confirmed that the machine was not used for food prep today. CDI - Meat cutting machine broken down and all utensils removed to be W/R/S. -1.5-

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed compliance with cold holding with the exception of raw fajita steak cold holding at 46 F inside of the display case. PIC states items were cut and prepared an hour prior to today’s inspection. CDI - Product relocated to walk-in cooler. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside the facility during today’s inspection. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed knife handle lying on top of raw longaniza inside of display case. CDI - Utensil removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several flat sheet pans wet nested on utensil shelving unit. CDI - Utensils removed to be W/R/S. -0-

REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed community dumpster lid broken. PIC states that he has spoken with the landlord about the issue. -1-

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 damaged floor tiles inside of kitchen and damaged corner wall, right of back door. Repair. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash their hands without using soap for 5 seconds, then proceed to put on gloves and serve customers. CDI: Food employee removed gloves and washed hands. 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.

REPEAT. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed only hand sink in facility with a cup inside and blocked by large rolling trash can. CDI: Trash can and cup 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. Observed ham without date mark. CDI: Employee placed date on item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed marinade and spices in containers without labels. Label items.

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 scoop with handle down in pork rinds. CDI: Item removed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in facility with deep cuts and grooves. Resurface or replace.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid broken.

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 walls and floor near 2 compartment sink with food debris. Clean as needed.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. - P - Observed employee wash dishes with gloved hands and then begin to handle clean equipment without changing gloves and washing hands. - CDI - Education provided. Employee removed gloves and washed hands properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed only handsink in facility blocked by large trash can. - CDI - PIC removed trash can.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw meats stored about RTE salsa in walk-in cooler. - CDI - PIC corrected storage order. 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 pork and beef in walk-in cooler. - CDI - PIC corrected storage order. EHS provided educational materials on proper storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. - P - Observed employee wash and rinse cutting board and then store it as clean without sanitizing item. - CDI - EHS discussed and demonstrated proper standard operating procedures for washing, rinsing, and sanitizing items in 2 compartment sink with PIC. EHS provided written example of SOP for 2 compartment sink to PIC. Ensure all staff are trained on SOP. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed small dead insect on top of display case. PIC discarded insect. No live insects observed. PIC stated facility does not have a contract with a licensed pest control operator. EHS strongly recommends obtaining contract with licensed pest control operator.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single service containers being reused to store marinade for raw meats. Containers observed cut with large uncovered openings while marinade stored in opened container. PIC discarded marinade and containers. Do not store marinade in open containers and use food grade containers for storage.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT - Observed broken lid at dumpster. Replace lid.

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 water damaged ceiling tiles and damaged floor tiles throughout facility. Repair or replace damaged tiles.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw protein stored in trash bag. CDI, item removed.

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 soiled utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw cecina and raw chicken breast cold holding above 41F. PIC states items were cut and prepared at 2PM. CDI, items move to WIC.

7-207.11 (A) Only medications that are necessary for the health of the employees shall be in a food establishment. -Pf Observed bottle of ibuprofen stored at hand sink. CDI, items removed by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed cockroaches behind soap dispenser at hand sink. PIC states facility is looking for pest control options to contract. EHS advised PIC to maintain facility clean and to contract pest control as soon as possible.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken lids at dumpster. Need replaced.

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 soiled floors at meat market and walk in freezer. Need cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed no managerial control or oversight of cold holding temperatures and cooling at establishment. CDI, EHS explained to PIC duties of person in charge and active managerial control.

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 Observed employee unable to recite symptoms or illnesses. Employee did not know where health policy was posted. CDI, EHS educated employee and showed location of employee health policy.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw beef and raw chicken stored together with no barriers at walk in freezer. EHS explained to PIC that raw animal foods shall be stored separately and with a barrier if necessary. CDI, WIF reorganized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled bus tubs stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

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 sliced raw beef cold holding at 47F after cooling overnight. CDI, item discarded by PIC.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sliced beef (WIC), raw chicken (WIC), raw pork (WIC), raw chorizo(WIC), raw chicken breast (Display), queso fresco (2nd Display) and raw carne asada (Display) cold holding above 41F. Observed internal temperature of walk in at 44F. Observed internal temperature of 2nd display case at 44F. PIC states raw proteins were prepared yesterday and queso fresco cut today. PIC states none of the raw proteins at display case came from WIC today. CDI, proteins from walk in discarded by PIC. Queso fresco relocated to walk in freezer. Establishment voluntarily closed until walk in cooler and 2nd display case is repaired. Verification required.

Repeat: 3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information 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 sliced beef stored in sacked and tightly wrapped containers. CDI, item discarded by PIC. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler and 2nd display case used for cheese cold holding above 41F. Establishment does not have enough capacity to maintain cold holding or cooling. Establishment voluntarily closed until equipment is repaired. Verification required.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed frozen raw proteins stored on floor at walk in freezer. EHS explained that items shall be stored at least six inches above the floor.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting boards stored on floor at walk in cooler. CDI, items removed for Wash/Rinse/Sanitize.

4-501.11 Maintain equipment in good repair. Observed self closing/self latch of walk in cooler door not working. Need repaired.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures. CDI, EHS educated PIC on new requirement.

Repeat: 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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed slow cooling rate for raw beef. CDI, portions reduced and placed in flat pans.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut beef and marinated chicken cold holding above 41F. PIC states marinated chicken has been in cooler all night and beef at display was cut prior to start of inspection. Observed packaged raw beef in walk in at 43F. PIC lowered temperature, observed internal temperature at 41F. CDI, chicken discarded and beef and placed in walk in to freezer to cool. PIC made service request to technician for walk in cooler. Verification required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date mark on ham. CDI, item discarded by PIC.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed cut beef cooling in packed covered container. CDI, portions reduced and item uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef and skirt steak cold holding above 41F. PIC states proteins were cut an hour ago. CDI, items moved to walk in freezer to cool. Items reached 41F by end of inspection.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed getting pork out of display case for customer then proceed to change gloves to handle chicken without washing hands. CDI. EHS intervened and employee washed hands.

3-302.11(A) Separate the different types of raw animal foods. -Pf Chorizo observed beside whole pork in display case without barrier. CDI. Rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Cutting boards are not being sanitized every 4 hours. CDI. Cutting boards immediately sanitized and education provided.

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 Creama and sliced cheese observed prepared yesterday dated for today’s prep date. CDI. Discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer in spray bottle observed above 200 ppm. CDI. Diluted as required.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards observed with deep grooves and no longer easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Meat debris observed on faucet handles and on sides of units and equipment. Clean more frequently.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine sanitizer at sink observed bellow 50 ppm. CDI. Remade to proper concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid missing on outside dumpster and doors observed open. Repair.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of oil for slicer blades observed with no labeling. CDI. Labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer observed in facility at time of inspection. CDI. Thermometer obtained from up front counter after inspection.

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. Meat debris on floors and walls of facility. More frequent cleaning needed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer observed without thin probe. Inspector will return no later than 2/6/2020 to verfiy thin probed thermometer has been obtained.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Gasket on WIC door is heavily ripped. Replace gasket, 4-501.12 Cutting Surfaces - C Both cutting surfaces are heavily scorned. Replace or resurface cutting surfaces.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test kit observed with expired date. Inspector will return no later than 2/6/2020 to verify test strips have been obtained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Outside of equipment and under shelving observed with blood buildup.

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. Walls and floors need more frequent cleaning. Observed heavy blood residue.

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

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes for produce reused for draining oil from chicharrones. -.5-

4-501.11 Maintain equipment in good repair. Observed lid broken and glass cracked on small freezer for customers with ribs inside. REPEAT -2-

5-205.15 Maintain a plumbing system in good repair. Observed leak at elbow under handsink. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two trash bins stored in front of handsink at beginning of inspection and basin was full of dishes. CDI - PIC removed these and instructed staff to maintain access to handsink at all times. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near 3-comp sink at beginning of inspection. CDI - PIC refilled paper towel roller.-1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over RTE pork in meat case. CDI - PIC reversed storage order. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in cutting area. -0-

4-501.11 Maintain equipment in good repair. Observed lid missing on ice cream freezer used for storing frozen meats. -2- REPEAT

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

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee washing hands in 3-comp sink with wall mounted soap dispenser and dry them using wiping cloth. CDI - Hands washed and disposable towel used. -2-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed exposed chicharrones on shelving in dry storage without covering. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard boxes in use for chicharrones. -0-

4-501.11 Maintain equipment in good repair. Observed lid missing on ice cream freezer used for storing frozen meats. -2- REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over RTE salsa roja. CDI - PIC moved all RTE foods into a single channel in walk in cooler. -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicharrones with meat pieces hot holding at 112-124F. CDI - PIC ordered blown heat lamp today during insepction and will monitor temperatures when replaced. Chicharrones placed temporarily on time. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility. -0-

4-501.11 Maintain equipment in good repair. Observed walk in gasket in bad repair. REPEAT -1-

4-501.11 Maintain equipment in good repair. Replace damaged gasket on walk in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler door, door handle, and door gasket.

5-205.15 Maintain a plumbing system in good repair. Hand washing sink is slow draining and leaking from drain lines underneath. Repair.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple open packages of ham from yesterday with no date mark. CDI - Manager correctly back dated product.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. 3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility curing chorizo and flank steak at room temperature. CDI - All discarded. Discussed procedure to obtain a variance for specialized processes. EHS will follow up will facility.

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

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 Shredded queso cheese cooling in display cooler in container with lid on tight. CDI - Lid removed and container placed in walk in cooler for rapid cool down. Improvement from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside of ice machine; discussion with PIC is that ice is not used as a food or ingredient; ice is used as a cooling agent on the outside of food containers.

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 Seasoned beef placed in display case to cool; seasoned beef in thick portion with tight wrapping. CDI - Uncovered, separated into thinner portions, and placed in walk in cooler for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean raw meat residue handles of walk in cooler and walk in freezer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Shredded cheese stored below raw meat in walk in cooler. 3-302.11(A) Separate the different types of raw animal foods. -P Raw ground chorizo stored over whole beef and whole pork in display. CDI - Both rearranged with correct storage order.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in need of resurfacing or replacement. 4-501.11 Maintain equipment in good repair. Replace damaged gasket on walk in freezer door.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark on one type of queso cheese. CDI - Correctly back dated.

4-501.11 Maintain equipment in good repair. Replace split gasket on walk in freezer door.

5-205.15 Maintain a plumbing system in good repair. Repair small leak under ware washing sink.

4-501.11 Maintain equipment in good repair. Shelves in walk in cooler becoming rusty and not easy to clean. Repaint or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from sliding door tracks of display case. Improvement noted from last time.

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. Repair broken/missing floor tiles from walk in freezer.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken above beef and ground pork/beef above whole pork and beef in glass display. CDI - Rearranged with correct storage order.

3-502.11 Obtain a Variance for specialized processes.-Pf Facility is using a two comp sink for ware washing; no approved variance as of yet. Facility has submitted variance request. CDI - Paper work filled out to resubmit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Crate of pork belly on floor in walk in freezer. CDI - Relocated.

4-501.11 Maintain equipment in good repair. Guard on ban saw repaired but no longer smooth and easily cleanable. PIC stated a replacement guard has been ordered.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility has two comp sink for ware washing. CDI - Facility has submitted variance request and is washing inthe three comp sink under the ajoined restaurant's permit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Light build up on wire shelves in walk in cooler. Clean.

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. FRP and wall damaged behind meat saw. Repair to avoid entrance of insects and possible future point deduction.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of certification for being certified food protection manager. PIC/ Owner Maria Galvan advised that her son, Juan Galvan has certification, but Mr. Galvan is not on site today. CDI- verbal correction as to requirement.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Opened deli meats and non exempt soft cheese (Queso fresco) in glass cooler not marked per rule requirement. Market employee advised that deli meats are stored for up to three days. Same violation noted on inspection completed on 10/27/15. CDI- verbal correction as to rule, handout on date marking provided to operator today also.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. 3-502.11 Obtain a Variance for specialized processes.-Pf. Some linked chorizo hanging on one rack in the back of the meat prep area. Market advised that they are hanging the chorizo to dry, and intended to leave it overnight. Market employee advised that they do keep some cold holding units also. Owner/operator and market employee were advised they must discontinue drying the chorizo and will need to submit a variance application and HACCP to be reviewed before process may be continued. Meat market is also using a 2 comp sink for utensil washing. CDI- Application and information on how to complete the application and HACCP plan provided to owner/ operator today. All information for use of 2 comp sink also provided. One application may be used for both the drying of the chorizo and the use of a 2 comp sink in the meat market. All must be completed and returned to MCHD by July 16, 2015.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf . See item 27. Drying chorizo and 2 comp sink in meat market. Follow up with operator to be completed in next 10 to 15 days as application and HACCP are due by July 16, 2015.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No ambient air thermometers provided in either glass cooler. Return visit by July 12, 2015 to check for air thermometers in both glass coolers.

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. Containers of mixed oils and lard packaged for grab and go not labeled. CDI- verbal correction as to label being required, and required information for label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Three live flies in meat market prep area. CDI- Owner/ operator was advised to provide pest deterrents such as fly paper/ strips, fly fan to control pest.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large stock pot of meat in seasoning stored directly on the floor in the walk in cooler. CDI- storage corrected.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Queso fresco and queso oaxaca stored in general use non food grade plastic containers. CDI- verbal correction to only use food grade approved containers and/ liners.

6-301.13 Handwashing Aids and Devices, Use Restrictions - C. All handwashing sinks shall be used for handwashing only. Observed a metal pan in the handwashing sink in the kitchen upon arrival. CDI- metal pan was moved to the dirty dish area. R.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. All foods shall be stored in order of final cook temperature. Observed raw chicken being stored over raw meat in the walk in cooler. CDI- raw chicken was moved to the bottom shelf.

General Comment: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be sanitized every 4 hours to prevent cross contamination. PIC stated that the ice scoop used for scooping ice to put beneath the raw fish in the display cooler was only sanitized every night. CDI by instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. All potentially hazardous ready to eat foods shall be hot held at 135F or above. Observed cooked pork skin hot holding at 100F in the pork skin hot holding unit. CDI- cooked pork skins were voluntarily discarded.

3-501.13 Thawing - C. All potentially hazardous foods shall be thawed under running water or in a refridgerator that holds at 45F or below. Observed raw chicken being thawed in a box on the two compartment sink. CDI- box of raw chicken was moved to the walk in cooler to propperly thaw.

6-301.13 Handwashing Aids and Devices, Use Restrictions - C. All handsinks shall be used for handwashing only. Observed a container of bleach and a wet wiping cloth being stored in the handwash sink. CDI.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. All potentially hazardous ready to eat foods shall be date marked if held cold. Observed no date markings on the cooked hams. CDI by instruction.

3-602.11 Food Labels - PF. All foods available for self service with two or more ingredients shall have a list of ingredients on the package. Observed no label on the meat spices available for self service. CDI by instruction.

3-304.11 Food Contact with Equipment and Utensils - P. Observed a block of queso being stored on the rack of the reach in seafood display cooler. CDI- queso was placed in plastic wrapping.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Observed no list of ingredients on the chicken seasoning.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed a frozen container of pig intestines on the floor. PIC stated the intestines were just removed from the freezer to be taken to the restaurant. CDI- frozen intestines were taken to the restaurant to be properly thawed and cooked.

4-602.13 Nonfood Contact Surfaces - C. Observed meat residue on the interior of the meat display case. Observed meat residue on the interior of the meat slicer.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw chicken being stored over raw sausage. CDI- raw chicken was moved to the bottom shelf.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed the spray bottle of sanitizer with 0ppm chlorine. CDI- chlorine was added to the solution to yeild 100ppm chlorine.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed sour cream in the meat display case without date markings. CDI by instruction.

An effective employee health policy shall be in place at all times to prevent foodbourne illnesses. Food employee stated that he was unaware of employee health policy or reportable symptoms. CDI- employee health policy template was given to PIC (Spanish). R.

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. R.

All in use utensils shall be stored with their handles up and out of the food. Observed the handles of the chili pepper spice in the spice. CDI- handles were turned upright with their handles up and out of the food.

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 to prevent food bourne illnesses. Observed no employee health policy in place. CDI- employee health policy template was given to PIC.

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

All food employees shall eat/drink in a designated area in order to prevent contamination of consumer foods. Observed an employee eating a banana and drinking drinks in the meat slicing area. CDI- drinks and food were voluntarily discarded.

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 single service items with two ingredients or more shall be labeled with the ingredients. Observed yogurt without any labels on it. CDI by instruction.