QDOBA MEXICAN EATS DAVIDSON COLLEGE

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 an employee recontaminate hands by turning the faucet off with bare hands. CDI - Employee was educated and they will now turn the faucet off with a paper towel.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 50ppm sanitizer buckets for wiping cloths. CDI - Buckets were remixed.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed grab-n-go brownies and cookies without any labeling. CDI - Products were placed behind the counter for customers to request.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer buckets for wiping cloths.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service cups stacked high and out of out the protective packaging.

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 chopped lettuce cooling in reach-in portion of main line table and queso make table. Product prepared @11am. CDI: Education provided, product vented and moved to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed QAC test strips unable to read solution. QAC strips within date. EHS utilized own strips and solution reads 200ppm. CDI: PIC obtained new QAC strips.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salsa verde cooling at a rate too slowly to meet cooling parameters. CDI: Education provided and product vented for rapid cooling.

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 salsa verde cooling in tightly covered plastic containers. CDI: Education provided and product vented for rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped lettuce prepared 11/13/23 being held above 41F in small reach-in cooler. CDI: PIC voluntarily discarded product.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed chopped lettuce and pico not cooling quickly enough to meet cooling parameters. Products prepared @10am. See temp chart for details. CDI: Education provided and PIC vented product for rapid cooling.

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 chopped lettuce and pico cooling in covered plastic containers in walk-in cooler. CDI: Education provided and PIC vented product for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed low QAC sanitizer in red sanitizer buckets. CDI: Food employee made fresh sanitizer solution.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food- cutting tomatoes, with wrist jewelry on. CDI- wrist jewelry removed during inspection.

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 walk in cooler vent grates with minor black buildup, in need of cleaning. PIC stated this will be cleaned ASAP.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a designated area for employee food, not marked as “employee food”. CDI- PIC marked employee food during inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a box of unwashed peppers stored above washed produce (lettuce, chopped onions). CDI- storage order corrected, washed produce moved to another shelf and unwashed produce separated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle not labeled in chemical storage. Label appeared to of faded away over time. CDI- bottle labeled as degreaser during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC did not provide written procedures for vomiting and diarrheal events. CDI provided documentation and link to provide information for compliance.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety Observed utensils in 3 comp sink not being fully submerged in sanitizing solution. CDI by adding sanitizer to the compartment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed individual portions of pico on front line cold well > 41F. Don’t overstack containers in the cold well. CDI by placing in single layer with portions in contact with bottom of the pan.

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 Leave foods in cooling process uncovered until cooled to 41F. Observed pico, diced tomatoes covered in cooling process. CDI uncovered

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked containers on the drying rack.