CHIPOTLE PARK ROAD #4508

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a two large pans, one small pan, and one scoop with visible food debris present in clean dish storage. CDI- Item was taken to dish area to be w/r/s. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed a cambro of Pinot beans in the hot holding box below 135F (see temperature chart). CDI- PIC had food employee reheat black beans to 165F and place them back in the hot box. **REPEAT** -3- 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. EHS observed food debris build up inside the reach in cooler on the line. EHS observed build-up in gaskets. EHS advised that facility should also be routinely cleaning cold hold monitoring equipment (data logger) as it was accumulating food debris as well. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed a cambro of black beans in the hot holding box below 135F (see temperature chart). CDI- PIC had food employee reheat black beans to 165F and place them back in the hot box. -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 .

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. EHS observed a box of single service boxes stored directly on the floor. EHS advised that all single service items shall be stored at least 6 inches above the floor. -0-

4-501.11 Maintain equipment in good repair. EHS observed a torn gasket on the left RIC behind the front counter -0-

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed black beans x2 and pinto beans x1 below 135F in the hot box. PIC and Employee stated that the items had been reheated and taken off the stove a few minutes before EHS temped. All other items in the hot box were at 165F and up. EHS and PIC determined that the items were not reheated to the correct temperature before being placed into the hot box. CDI- PIC instructed employees to place the items back on the stove and they were reheated to above 165F (see temperature chart). -1-5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloth stored partially in sanitizer solution. CDI- Wiping cloth was fully submerged in the sanitizer solution.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce and shredded cheese in the to-go cold holding drawers, lettuce on to-go line, tomatoes on the main line above 41F. Ambient temperature of until ranges form 45F-42F See temperature chart. PIC placed items in walk in cooler to rapidly cool as they were placed on the approximately an hour prior. See comments. 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 a few flies in the kitchen. PIC stated that pest control had been in the day prior to install first fly light.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of metal pans in clean dish storage that were nested wet. EHS advised PIC to pull dishes apart a little more so that they can fully dry.