MOES SOUTHWEST GRILL #105

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed two pans of diced chicken, one pan of diced adobo chicken, and three pans of black beans below 135F in hot holding cabinet (see temperature chart). Per PIC, SOP’s for black beans state to add water to the top of the cooked black beans (lukewarm, not boiling water). Additionally, chicken is prepped/diced after cooking is finished, then placed in the hot cabinet. To prevent future hot holding violations, EHS recommends having only one or two pans of chicken out for dicing at a time, and storing the rest of the pans in the hot cabinet until needed for immediate prep. Alternative solution is to place chicken back on the grill after dicing it, and before placing it in the hot cabinet. -CDI- PIC reheated chicken on grill to over 165F within 10 minutes. PIC voluntarily discarded the beans. -REPEAT- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed diced steak, white meat chicken, and dark meat chicken below 135F in hot holding cabinet. -CDI- PIC reheated all foods to at least 165F within 15 minutes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(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 buildup of residue along handles of cabinets underneath drink machine. Observed residue along sides of cabinets under drink machine. Increase frequency of cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than 50ppm quat sanitizer solution. Sanitizer instructions state quat must be between 150-400ppm for sanitizing food-contact surfaces. -CDI- PIC drained bucket and refilled it with 200ppm quat sanitizer solution. -REPEAT-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed dark buildup within lowboy units underneath make line (gaskets, interior floor of unit). Observed residue dripping from top shelf storing clean dishes by 3-compartment sink. Increase frequency of cleaning. -No point escalation due to significant improvement since past inspection. -0 pts-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed sticker residue on multiple dishes stored as clean, stacked and directly touching the food-contact surface of other clean dishes. -CDI- PIC moved dishes back to 3-compartment sink to be properly washed, rinsed, and sanitized by fully removing sticker residue. -REPEAT- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0ppm sanitizer solution (stored in soapy water). -CDI- PIC drained bucket and refilled it with 100ppm quat sanitizer solution.

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 dark buildup within gaskets in lowboy units (underneath make line). Observed residue dripping from shelf storing clean dishes by 3-compartment sink. Increase frequency of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on blade of can opener which was stored as clean. CDI - Can opener removed to 3-compartment sink to be W/R/S. -0- 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.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed a container of pinto beans hot holding at 129 F in hot cabinet. All other TCS foods hot holding > 135 F. CDI - Pinto beans was voluntarily discarded by PIC. -0- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed 2 ct of sour cream on cold line above 41 F. CDI - Sour cream transferred to the walk-in cooler. No escalation of points due to improvement noted. -1.5- 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.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee wash tomatoes and place them into cardboard box to assemble for prep. CDI - Employee educated. Tomatoes rewashed and placed into a clean plastic food container. -0.5-

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris under cooking equipment and behind ice machine. Increase cleaning frequency. No points deducted due to different area observed and improvement from previous inspection. -0-

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portioned salsas on cold line above 41F. Items were overstacked in container. CDI: Items were placed in ice to cool. Points reduced due to significant improvement from last inspection. 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 .

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked.

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 drain hose from hot line unit sticking down inside floor drain. CDI: Employee cut hose.

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 ceiling vent near 4 comp sink and walls near prep sink with build up. Clean as needed.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart and rolling trash can being stored in front of back hand sink. CDI: Items were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items inside walk in cooler above 41F, ambient air was 47F. PIC stated food employees left the door open for an extended period of time during prep, and cooler temp was turned up higher than normal. PIC showed EHS food temperature logs from 2:30pm which show food below 41F. EHS observed air temperature dropping slowly during inspection. Ambient air temperature was 42-43F at end of inspection. A repair tech has been called. Facility has voluntarily closed until unit is repaired. All TCS food items in walk in cooler were placed on ice. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed diced tomatoes and pico cooling at a rate of 0F/min in containers covered with Saran Wrap and lids. CDI: Saran Wrap and lids were removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken thawing in water above 70F. CDI: Employees removed chicken and started the cooking process.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet stacked.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large rolling trash can in front of hand sink by prep sink. CDI: Trash can was relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed 2 containers of portioned queso, 4 pans of roasted corn mix and 2 containers of steak hot holding below 135F. CDI: Queso was voluntarily discarded, all other items were reheated above 165F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of prep units, and hot boxes. Clean as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed general manager briefly rinse thermometer at entrance area handsink. Later observed employee filling water bag for chafing dish and steamer water from handsink. CDI - EHS reviewed handwashing sink expectations with PIC and employees; handwashing sinks may only be used for handwashing. All other tasks a requiring water shall be completed using prep sinks or 4 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately eight (8) TCS items in WIC (pans of lettuce, cheese, and bin of tomatoes) above 41F at start of inspection. WIC ambient temperature ranged between 38F and 41F throughout inspection. Per conversation with PIC, WIC door had been opened during preparation and delivery prior to EHS arrival. CDI - Items in WIC were cooled correctively and door was kept close to allow for further correction in ambient temperature. 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 .

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 two (2) portions of food (large tomato bin in WIC, placed salsa to go cups in prep top) with no date marks. Per conversation with PIC and store manager, these items had been produced within the previous 24 hours. CDI - appropriated date marks were made for these 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed aforementioned eight (8) items TCS food items in WIC (shredded cheeses, lettuce, tomatoes) cooling with tight fitting lids and plastic wrap. Observed minimal cooling with wrap affixed, and later with wrapping removed, cooling only improved marginally. CDI - PIC created ice bins to improve cooling rate of items held within WIC to better improve their corrective cooling. EHS has provided cooling charts for ambient and two step cooling. EHS advises that items to be held in prep tops be cooled prior to storage in cold holding units. Note: No escalation in point deduction from previous inspection. EHS has observed effective cooling of salsas placed at prep line from ambient prep. No other point of service cold holding (prep table) was observed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) working containers (salt and seasoning bins, salt shaker) with no labels. CDI - PIC produced labels for unlabeled working containers. REPEAT. Note: While facility is implementing labels for prep station bottles, EHS has observed station labeling maps on unit doors. So long as a system is put in place to identify working container contents (direct labeling, charts, station labeling, etc.), establishment will be in compliance for labeling and identification.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multpile (ant least four (4) employees engaged in food prep (cooking, plating catering trays, etc.) with wristbands and watches. REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (cooking, plating, placing reheated items, etc.) with no effective hair restraint. REPEAT.

4-501.11 (B) Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Observed WIC not self sealing with considerable force. Adjust WIC door as needed. Note: Previously cited equipment issue (ice machine vent) has been addressed since previous inspection.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water at a maximum of 97F during inspection. A verification will occur no later than 12/29/2023

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and door left open. CDI - EHS closed door and lid prior to returning to interior premises.

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 along walls in prep area. Per conversation with PIC, dish area walls (which are much better cleaned) have undergone facility deep cleaning. Clean all floors, walls, and ceilings, such that facility is clean.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) crate of recently delivered unwashed jalapeños stored above boxed, pre washed lettuce in WIC. CDI - EHS and PIC discussed proper storage of items in cold holding. EHS rotated unwashed produce below ready to eat food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) pan of onions and peppers in hot cabinet at a temperature of 123F. Observed recently prepared cups of queso in bin adjacent to hot holding bin of queso in steam table. Lowest three cups of queso were observed at proper hot holding temperatures. Second stack of queso cups were observed at temperatures below 135F (118F, 120F). CDI - Peppers and onions were effectively reheated to above 165F for hot holding. Top layer of queso cups was disposed of. Note: Per conversation with management, facility is not utilizing TPHC measures at this time. EHS has provided facility with blank TPHC sheet; should establishment with to utilize methods in which prepared foods are held outside of temperature control (pre making queso cups and removing from steam table), EHS advises facility utilize 4 hour time procedures. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf EHS observed several (more than ten) recently prepared TCS food items, including covered diced tomatoes and chicken in WIC, single serving cups of salsa and sour cream above fill lines in salsa prep top, and tomatillo salsa at salsa bar) cooling at ineffective rates. CDI - Cooked chicken pans were reheated at stove top and set in hot holding until use for cater. Diced tomato bin was opened and storedCooling single servings of salsa and sour cream in prep top were moved below the fill line and top was closed to allow improved cooling. Ice bath was added to tomatillo pan underside at salsa bar to improve cooling. EHS has provided cooling charts for ambient and two step cooling. EHS advises that items to be held in prep tops be cooled prior to storage in cold holding units. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled sauces in bottle prep top. Per conversation with PIC, bottles are unlabeled due to being torn when removed from bottle prep top. EHS advises use of station labels, erasable labeling, station maps, etc.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee engaged in food prep (washing and cutting peppers) with multiple bangles and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC performing minor food prep (bagging cooked chips, etc.) with no effective hair restraint.

4-501.11 Maintain equipment in good repair. Observed ice machine vent missing from unit. Per conversation with management, facility has ordered a replacement vent for ice machine. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed flat mats below dishes in dish drying rack with accumulated food soil and dust. Observed residue buildup in interior chutes of ice machine. Per conversation with management, ice machine is used only for cooling of packaged or sealed TCS foods and is not a food contact surface. Clean non food contact equipment with enough frequency to prevent potential contamination. REPEAT.

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 one (1) slice of employee birthday cake stored sealed above food in WIC. CDI - PIC voluntarily disposed of cake slice. REPEAT. No escalation in point deduction due to improvements made from previous inspection and differing conditions; EHS observed readily labeled and available storage for employee food in WIC. Employees shall store food only in locations where contamination can not occur.

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 sticker residue and leftover food debris on stacked metal food pans on clean dish shelving. Discussed wash-rinse-sanitize process with PIC. containers were separated to be rewashed. ** 10 DAY VERIFICATION REQUIRED

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans observed wet stacked.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed organizer for single use salsa cups and drink lids with food debris - needs detail cleaning- at salsa bar.

REPEAT 4-501.11 Maintain equipment in good repair. Ensure that cold line prep unit is repaired or replaced - unit holding TCS foods above 41F. Observed ice machine vent missing from unit.

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 shelving and sides/insides of equipment.

REPEAT 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 along walls in prep and dish room especially under sink compartments. Minor cleaning needed along women’s bathroom floor. 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 missing HVAC vent grate in ceiling above dish storage.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee on prep surface. Observed unopened employee water bottle stored in ice machine. CDI-Drink was moved. Coke can was removed from ice. This ice is not used for customer drinks - only for drink bottle display.

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 sticker residue on stacked metal food pans on clean dish shelving. CDI-Discussed wash-rinse-sanitize process with PIC. containers were separated to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in walk-in cooler above 41F, around 42F and a couple items 43F. Employee had been opening door frequently for catering orders. Recommended that walk-in cooler setting be turned down to account for frequent opening during busier hours. TCS foods are quickly used and not held in cooler for more than 2-3 days. EHS will do follow up visit on Monday to assess cold holding in unit. TCS foods on cold line above 41F. Facility had ceased using TPHC but will be reimplementing procedure. Risk control plan might be needed if noncompliance continues after follow up visits. 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 .

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 sugar bin without label.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans observed wet stacked.

REPEAT 4-501.11 Maintain equipment in good repair. Ensure that cold line prep unit is repaired or replaced - unit holding TCS foods above 41F. Observed ice machine vent missing from unit. Cold line prep unit needs to be adjusted, repaired, or replaced. Currently top of unit still not holding items 41F or below. TPHC will be used for top of unit.

REPEAT 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 along walls in prep and dish room especially under sink compartments. Minor cleaning needed along women’s bathroom floor. 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 missing HVAC vent grate in ceiling above dish storage.

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 sticker residue on stacked metal food pans on clean dish shelving. CDI-Items rewashed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date label on diced tomatoes and one container of pico de gallo. CDI-Items were dated with yesterday’s date. All tomatoes and pico de gallo were verified to be prepped last night.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Facility has been using TPHC for cold line prep unit while awaiting repair/replacement of unit. Observed no 4 hour marking for TCS food items. Discussed procedures with PIC on duty. Items were marked and will be used or discarded within 4 hour window. CDI

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans observed wet stacked.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use to go cup stored in sugar container.

REPEAT 4-501.11 Maintain equipment in good repair. Ensure that cold line prep unit is repaired or replaced - unit holding TCS foods above 41F. Observed ice machine vent missing from unit. Cold line prep unit needs to be adjusted, repaired, or replaced. Currently top of unit still not holding items 41F or below. TPHC will be used for top of unit.

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

REPEAT 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 along walls in prep and dish room.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Back handwashing sink was blocked by boxes from todays truck delivery. CDI-PIC moved boxes so that sink was readily accessible for handwashing.

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 sticker residue on stacked food containers on clean dish shelving. CDI-Discussed proper cleaning and sanitizing with PIC and containers were moved to 3 comp sink to be rewashed.

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 . TCS food items on cold line were holding above 41F. TCS items on cold line were removed from temperature control/walk-in unit at 10am. Facility will discard items if not used by 2pm.Bottom of unit also holding above 41F. Items on cold line will be held for a maximum or 4 hours and then discarded if not used. Cold items on make line will be placed on TPHC until unit is replaced or repaired. PIC Everna Powell informed EHS that facility has ordered new unit for cold line but item is on backorder. EHS will also verify invoice or receipt for new unit. Facility already has TPHC form for cold line from previous cold holding issues. Discussed and reviewed the reimplementation of TPHC with the PIC. Verification required by 5/22/22. Repeat Violation.

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 large cambro of seasoning without label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being held in solution that was less than 200ppm QAC. Be sure that there is also enough sanitizing solution in bucket to fully submerge wiping cloths in order to prevent microbial growth.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans observed wet stacked. Repeat Violation.

4-501.11 Maintain equipment in good repair. Ensure that cold line prep unit is repaired or replaced - unit holding TCS foods above 41F. Observed ice machine vent missing from unit.

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 along walls in prep and dish room. Repeat Violation.

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 unopened employee water bottle stored in ice machine. CDI-Item was removed and ice contacting bottle was discarded. This ice is not used for customer drinks - only for drink bottle display.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Manager Jada on duty at the time had Certified Food Protection Manager Certification but failed to answer some questions regarding demonstration of knowledge and food processes. General Manager Everna showed up during inspection. CDI-Discussed employee training and managerial control with General Manager.

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 facility without updated employee health policy. CDI-Provided updated document to PIC via email.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee switch from cleaning grill back to food (putting chips in fryer) without changing gloves or washing hands. 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 Employee turned off faucet without using barrier (paper towels). CDI- Discussed with employee during observation and hands were rewashed.

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 . TCS food items on cold line were holding above 41F. Food items that had not been recently flipped from bottom of unit were discarded. Bottom of unit was holding below 41F. Items on top cold line will be held for time. EHS and GM filled out TPHC form on site. Facility will also implement ice bath on cold line. Prep flip top holding salsa cups were temping above 41F. Items were discarded. Unit will not be used until repair. Instead facility will use open pans on top cold line to hold salsa cups for time. Verification Required by 2/27/22.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans observed wet stacked.

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 along floors near dish room, in walk-in and behind cooking equipment. Minor cleaning needed on walls.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trash can and boxes blocking back prep hand sink. CDI- PIC cleared path to handsink. No points taken due to recent truck delivery.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inner shield of back prep ice machine with black build up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plastic lids and lexans with food debris in dish pit stored as clean. CDI-PIC took out of rotation and set back in dish to be washed/rinsed/sanitized.

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 deep lexan covered and full of chopped tomatoes. Initial temperature was 50F. CDI- PIC broke down large batch into 3 smaller cambros. Second temperature in 1 hour registered a drop to 43F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one seasoning shaker for tortilla chips unlabeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage area. Recommend floor cleaning underneath shelving and desk to eliminate potential food source/attraction.

4-501.11 Maintain equipment in good repair. Observed broken cover/lid to back prep ice machine. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in refrigeration gaskets throughout facility. Heavy food build up underneath "salsa bar."

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed heavy trash build up around outdoor dumpster and dumpster pad. Have cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy build up on AC vent and ceiling fans throughout facility. Cleaning has begun on ventilation.