NOTHING BUT NOODLES

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed 1 container of baby tomatoes placed directly atop snow peas in WIC. CDI - PIC removed bin from affected food, washed peas, and covered with a lid before placing back in WIC. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 1 bucket of in-use sanitizer at 0ppm. CDI - PIC emptied and re-filled bucket with appropriately concentrated sanitizer. REPEAT -3- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items: cabbage, tofu, bruschetta, Asian lettuce mix, noodles, marinara, raw chicken, raw beef, and mac & cheese sauce were in cold holding above 41F (see temp chart). It was noted that the prep unit ambient temperature was 48F in both the top and bottom portions of the unit. CDI - PIC voluntarily discarded affected TCS items that were out of temperature and replaced them with fresh, in-temperature items. PIC states they will implement ice baths and actively monitor temperatures to ensure TCS foods are cold-holding at or below 41F in the top portion of the prep unit for the time being. If ice baths are unable to keep TCS foods cold, PIC will discontinue use of the prep unit until fixed. PIC states a technician will be called to evaluate the prep unit and repair it. PIC relocated tofu (prepared in the last hour) and raw meats to be cooled rapidly in RIF or WIC. -1.5-

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 bruschetta cooling at a rate of 0.018F/min, bags of cooked pasta cooling at a rate of 0.038F/min, and bags of tofu cooling at a rate of 0.05F/min in WIC. Bruschetta was observed lidded in plastic container preventing proper air flow to cool. Bags of cooked pasta and tofu were observed stacked densely in plastic pans also preventing air flow to cool items. CDI - PIC removed lid from bruschetta, noodles and tofu were moved to RIF to rapidly cool below 41F. REPEAT -1- 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 many squeeze bottles throughout kitchen with no identifying labels. REPEAT -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet in-use wiping cloths lying on prep top. -0-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed multiple in-use utensils being stored in a container of water on prep table next to cook line. Water temperature was 85F. CDI - PIC removed utensils and placed in dish to be washed, rinsed, and sanitized. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean glass dish ware, plastic containers, and plastic tubs wet stacked. REPEAT -0.5-

4-501.11 Maintain equipment in good repair. Observed 1 prep unit in disrepair with ambient air of 48F in both top portion and bottom portion of unit. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed broken bell for backflow prevention device. 72 Hr VR -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors to shared dumpsters ajar. Keep closed. -0-

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. 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. 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 hand-wash sink next to prep area in need of being re-caulked due to caulking cracking and coming away from the wall, rendering not smooth and easily cleanable. Also observed black buildup along caulking and the crevices of hand sink. -0-

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed multiple sauté pans sanitizing in 50ppm quat. CDI: Sink was drained and refilled, new concentration is 200ppm quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. Observed lettuce cooling at a rate of 0.02F/min in large container covered with aluminum foil inside prep unit. CDI: Foil was removed from container and item was placed in 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed soup thawing on prep table at room temperature. CDI: Soup was placed in walk in cooler to continue thawing.

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 multiple squeeze bottles above prep top without labels. Label items.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans wet stacked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed food employee sanitizing multiple sauté pans in 50ppm quat. CDI: Sink was drained and refilled, pans were re-sanitized in 200ppm quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut lettuce at 43F with 25 mins left in cooling window. CDI: item was placed in reach in freezer to cool. Item cooled to 41F by end of window. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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. Observed cut lettuce cooling in prep top. Item was 43F with 25 mins left in cooling window. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, plastic containers, and ladles with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed bruschetta in prep top and bean sprouts in walk in cooler without a date. According to PIC items were opened/prepared last night. CDI: Items were dated. All other items were properly dated. 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. Observed chicken tenders cooling at a rate of 0.03F/min inside a reach in cooler in container with a lid. CDI: Chicken tenders were moved to reach in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 minor food debris in bottom of reach in freezer. Clean as needed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple trash bags and cardboard stored on floor inside dumpster areas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing at 0ppm chlorine during inspection. CDI - Maintenance arrived during inspection. Dish machine repaired and sanitizing at 100ppm chlorine. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pasta in pasta prep and cut lettuce in salad prep holding above 41F during inspection. See temperature chart. Both items had been units overnight. All other foods in units maintaining proper temperatures. CDI - Both items voluntarily discarded. Repeat. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles on main cook line not baring labels indicating its contents. CDI - All bottles labeled during inspection. 0 pts.

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 measuring cup being used as means to dispense diced tomatoes in veggie prep being stored with handle in direct contact with tomatoes. Ensure all dispensing utensils are stored in a manner that does not promote contamination. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily damaged cutting board in use during inspection. Repair or replacement necessary. 0.5 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no Bodily Fluid Clean Up procedures on site during inspection. CDI - EHS provided via email. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken soup and chicken tenders stocked towards the front of drink RIC not maintaining 41F or below during inspection. Kids milk stocked in the back of RIC was maintaining proper temperature. CDI - PIC voluntarily discarded soup and chicken tenders. EHS advised servicing unit and removing TCS foods from it in the meantime. All other cold holding in facility compliant. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can being stored in conjunction with unadulterated cans in main kitchen area. CDI - PIC voluntarily discarded. 0 pts.

4-501.11 Maintain equipment in good repair. Observed legs of shelving units in dry storage rusted. Repair or replacement needed. Repeat. 1 pt.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink in front prep area during inspection. CDI - Employee filled paper towel dispenser.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in back prep area with deep grooves and scuffs during inspection. Resurfacing or replacement needed. 4-501.11 Maintain equipment in good repair. Observed dry storage shelving rusted. Repair or replacement needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in front kitchen area in front of pasta station. PIC stated they are being fixed at the end of the month. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee don hair restraint with gloved hands and then continue to work with pastas to portion them. CDI: Employee educated, doffed gloves, washed hands, and donned new gloves.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed portioned pastas cooling at a rate of .013F/min. CDI: Product moved to metal pans, with ice between layers to achieve required rate. Some pastas voluntarily discarded due to lack of space to cool product. Observed pastas cooked yesterday still cooling in reach in part of pasta prep cooler. CDI: Product voluntarily discarded. Observed marinara cooling after 3.5 hours still at 77F. CDI: Product voluntarily discarded. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 2 pans of lettuce mix prepared at 10am still above 41F. CDI: Product voluntarily discarded. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauces in prep cooler all holding at 43F. CDI: Items moved to the walk in cooler to rapidly cool. New product brought to line and placed on TPHC. TPHC procedures filled out during inspection. VERIFICATION REQUIRED REPEAT VIOLATION Observed portioned tofu in prep top cooler at 42F. CDI: Ice added to product to cool it to 41F. Observed spinach in bag held on top of container of mushrooms in prep top cooler above 41F and overstacked in prep top cooler above 41F. CDI: Spinach voluntarily discarded. 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 portioned pastas cooling in walk in cooler while tightly wrapped, covered, and stacked several pans high. CDI: Some items were moved to metal pans, with ice between layers to achieve necessary cooling rate. PIC voluntarily discarded some pastas due to lack of cooling space. Observed marinara sauce that was cooled in walk in cooler and then moved to ice bath. Method did not work for product as after 3.5 hours product was still above 70F. Ensure that product is cooled with an ice wand and stirring in an ice bath as is done for the other sauces cooled today. Observed pastas cooked and portioned yesterday cooling in tightly covered bins in reach in part of prep cooler. CDI: Product voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed portioned pastas are not continuing to cool properly and facility exceeds the amount of space to be able to do so. Observed sauces being cooled at the same time with bins of ice water throughout back prep area. Facility must determine procedures that utilize the space they have or additional equipment will be required. VERIFICATION REQUIRED

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 all bottles of various oils at the vegetable station with no labels. REPEAT VIOLATION Previous violation corrected. Future violations will result in full point deduction.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, observed several food employees with no hair restraints. CDI: Employees donned hair restraints.

4-502.11(A) Maintain utensils in good repair. Observed some plastic containers with cracked edges. Replaces as they become damaged. 4-501.11 Maintain equipment in good repair. Observed bottom shelf of table next to dish machine rusted. Observed supports for shelving at dish machine rusted. Observed right side interior of pasta cooler damaged and insulation visible.

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 gaskets on coolers throughout with build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing door on dumpster. Observed doors to dumpster open. 5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with hole on right side near door. This is a shared dumpster.

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 broken tiles on floor in front of pasta cooking station.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed battery issue at paper towel dispenser not allowing towels to dispense. CDI, BATTERIEs changed to provide towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken cold held between 43-44 degrees F in front. CDI, chicken voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed white powdered ingredients in containers below prep table not labeled. Improvement made since previous inspection. Points not escalated today.

4-501.11 Maintain equipment in good repair. Observed gasket on low reach in drawer refrigerator hanging and detached from drawer. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent and use equipment according to manufacturers specification. Observed transportation cryovac ice packs used on top of open food containers in prep refrigerator.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee manually washing equipment at 3 compartment sink with detergent water at 74 degrees F. CDI, detergent vat refilled with hot water greater than 110 degrees F.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher handle soiled equipment then proceed to handle clean equipment without washing hands. CDI, employee washed hands.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed pasta portioned in bags cooling at 46 degrees F at 1:57pm. At 2:30 pasta remained at 46 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and pasta relocated to shallow pans and cover removed to facilitate heat transfer,. Observed lettuce cut recently and cooling in prep refrigerator at 45 degrees F. CDI, lettuce relocated to shallow uncovered containers and placed in walk in cooler to rapidly 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 .

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 pasta portioned in bags cooling at 46 degrees F at 1:57pm. At 2:30 pasta remained at 46 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and pasta relocated to shallow pans and cover removed to facilitate heat transfer,. Observed lettuce cut recently and cooling in prep refrigerator at 45 degrees F. CDI, lettuce relocated to shallow uncovered containers and placed in walk in cooler to rapidly 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 .

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 several bottles of oils and ingredients not labeled.

4-501.11 Maintain equipment in good repair. Observed prep refrigerator handle in poor repair and needs replacement.

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 black soil residue accumulating around ice chute at beverage dispenser.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed tomatoes being stored on shelf in WIC above ready to eat vegetables. CDI: PIC re-arranged produce to proper storage order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer and a spray bottle of glass cleaner without labels. CDI: PIC labeled bottles.

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 two separate stacks of single use food containers being stored right side up outside of their original packaging on shelf at cook line. CDI: PIC inverted containers to protect against contaminants.

4-501.11 Maintain equipment in good repair. Observed gasket peeling off of panel of RI prep unit which was preventing door from being fully closed. Replace gasket to prevent cold holding issues. REPEAT

6-303.11 Provide required lighting intensity. Observed .56 foot candles 30 inches above the floor in WIC. Provide additional lighting to ensure at least 10 foot candles of lighting is present 30 inches above the floor in WIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low sanitizer concentration level in 3 compartment sink. CDI: Sanitizer was refilled to required concentration level. 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 one metal container and one vegetable slicer with build up of food soil being stored as clean. CDI: Items were returned for W/R/S.

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 chicken, beef, thiwrap, cooked noodles, and lobster ravioli being held at 45F in grill drawer. Ambient air temp of unit was 38F. PIC stated unit went inoperable yesterday and had unit serviced this morning and is waiting on a part to be delivered to fully repair unit. Items were placed in WIC to rapidly cool to 41F or below as they had only been in unit for approx. 2 hours. PIC stated they will monitor items in unit regularly and move items to WIC if they rise above 41F until unit is serviced next week. VERIFICATION REQUIRED within 3 days to evaluate cold holding in grill drawer unit.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented cans being stored amongst non dented cans on dry storage rack. CDI: Dented can was separated from non dented cans.

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 scoop in container of diced tomatoes with handle touching food. CDI: Scoop was repositioned so handle was above food.

4-501.11 Maintain equipment in good repair. Observed several cracked gaskets on prep unit coolers, grill drawer coolers and bulk ice machine. PIC stated gaskets are scheduled to be replaced.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on storage shelf above prep counter amongst food items. CDI: Employee removed cell phone.

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 containers of portioned cooked pasta tightly stacked in WIC with tight fitting lids. PIC stated that they began portioning pastas at temperatures of around 38F at 11:30 and the temperature increased during the process. CDI: PIC moved bins of pasta to Reach in freezer to speed up the cooling process and all items met 41F or less. REPEAT

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 metal food pusher utensil in food processor with cracks and damage. Replace. CDI: PIC discarded utensil.

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 shelf under table in dish area with build up of rust and debris. Replace or resurface.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with lids missing and doors left open. Replace lids and keep doors closed when not in use. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of unwashed produce over RTE washed produce (housed in closed plastic containers). CDI, unwashed produce was removed from over RTE produce, EHS left facility a storage order guidance template.

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 bagged pasta cold holding in prep top cooler ranging between 42-44F. CDI, ice placed on top of bagged pasta to allow cooked pasta to rapidly chill.

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 bagged pasta cooling in closed plastic container, tightly stacked, in walk in cooler. CDI, EHS educated PIC on proper cooling methods, bagged pasta was spread out to allow rapid air flow. Observed cooked marinara sauce and Alfredo sauce cooling in large plastic bins surrounded with some ice (not enough ice to effectively cool the sauce) and a cooling wand. CDI, EHS educated PIC on how to fill up plastic bin with enough ice/water mix to effectively cool sauce, more ice and water were added to plastic bins.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in dining room area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed shared dumpsters with doors opened, several bags of trash outside of dumpster area, and some bags opened with flies surrounding trash. During time of inspection, Owner contacted property manager to make aware of ongoing issue with shared dumpster space.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee water bottle observed on prep table at start of inspection. Employee drinks must not be stored where the drink can potentially contaminate food. CDI - Drink discarded by manager.

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 . 4 food processor blades and 4 containers had food residue on them, but were stored as clean. CDI - Items taken to dish machine and washed. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 1 sanitizer bottle measured less than 150 ppm quat. Quat sanitizers shall be 150-400 ppm. CDI - Bottle emptied and refilled with 200 ppm solution.

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 . Portioned bags of spiral noodles and penne in sandwich cooler measured 43-47F. Cooked eggplant and chicken tenders measured 45F in small sandwich cooler. Crushed tomatoes in other sandwich cooler measured 50F. CDI - Items taken to freezer to cool. Recommend establishment use TPHC for cooler beside cooking equipment as unit is functioning but there is too much heat, especially in warmer months, around cooler. Establishment e-mailed TPHC form to use.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee wearing wrist band on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Clean utensil shelf has rusted shelf supports. Replace rusted shelf supports. 0 pts.

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. Broken floor tiles near cooking equipment and in ware washing area. Replace/repair broken floor tiles. 0 pts.

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. Employee purse stored on dry storage shelf above dry pasta. Employee personal items shall be stored separately from food. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee coffee cup sitting on back prep table. Store employee drinks in a separate area, such as a low shelf. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 2 beverage nozzles at soda machine had visible black buildup on them and needed additional cleaning. Clean beverage dispensing equipment as specified by the manufacturer, or every 24 hours. CDI - Nozzles cleaned during inspection. 0 pts.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Large container of cut tomatoes measured 48F at start of inspection. Cut tomatoes would not have reached 41F within 4 hours without EHS intervention. Using cooling sticks or spread TCS foods out to cool them within 4 hours. CDI - Container split into 2 containers and ice sticks placed in containers. Tomatoes measured 40F before the 4 hour mark. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of plastic pans and containers stacked while still wet. Air dry utensils before stacking. Allow adequate time to air dry. REPEAT // 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. Bag of clean linens stored on floor in office. Store clean linen at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Torn gasket on door to 1 sandwich cooler and 2 torn gaskets on drawer units. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak present at 3-compartment sink. Repair leak. 0 pts.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees - PF - Employee health policy does not include non-typhoidal salmonella. CDI - New health policy emailed to PIC. 0 pts.

2-501.11 Clean-up of Vomiting and Diarrheal Event - PF - No vomiting and diarrheal event cleanup plan at establishment. CDI - Sample policy emailed to PIC. 0 pts.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee water bottle sitting on prep table with hot holding unit. Employee beverages shall be stored in a separate area or low shelf. Employee beverages shall also have a lid with a straw to avoid employees contaminating their hands every time they drink the beverage. 0 pts.

2-301.14 When to Wash - P - Employee handled raw beef with gloved hands and then discarded gloves and donned new pair of gloves and began handling utensils. Employees must wash hands when switching tasks or before donning gloves. CDI - Employee instructed to wash hand and did so correctly.

5-205.11 Using a Handwashing Sink - Operation and Maintenance - PF - Employee observed rinsing spatula off in hand washing sink. Hand washing sinks shall be used for employee hand washing and no other purpose. CDI - Employee educated on proper hand washing sink use. 0 pts.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - Repeat - Stuffed shells in sandwich unit top measured 41-50F. Shells were overstacked above pan fill line. 2 pans of bean sprouts measured 45-47F in small sandwich cooler. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool as they had been in unit for less than 4 hours. Kept at half credit due to only 3 pans being above temperature out of 4 line coolers.

3-501.15 Cooling Methods - PF - Repeat - Chicken tenders in upright cooler and small sandwich cooler measured 58-61F. Tenders were cut less than an hour ago. Large pans of various pastas (farfalle, egg noodles, fetuccini, lo mein noodles) were cooling in walk-in cooler with tight fitting lids and with other large pans of food stacked on top of them. TCS foods must be cooled in equipment that is designed to rapidly cool foods, such as the walk-in cooler or a freezer. TCS foods must also be uncovered or loosely covered. Do not stack pans of food on top of cooling foods to allow heat to vent from food. CDI - Chicken tenders and pastas moved to freezer.

3-304.13 Linens and Napkins, Use Limitations - C - Tofu that was being prepared was sitting on wet linen towel. Linen must not contact food unless it is used to line a container for foods and the linen or napkin is replaced for each new consumer. CDI - Tofu on towel was discarded.

2-303.11 Prohibition - Jewelry - C - Repeat - 2 employees wearing bracelets on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring.

4-901.11 Equipment and Utensils, Air-Drying Required - C - 3 clean pans stacked while still wet. Utensils must be adequately air dried prior to stacking. 0 points taken due to improvement from last inspection. 0 pts.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Repeat - Torn gaskets present on doors of 2 line coolers. Rusted shelf present underneath prep table near dish machine. Equipment shall be maintained in good repair. 0 pts.

6-201.11 Floors, Walls and Ceilings - Cleanability - C - Grout between floor tiles worn in dish machine area. Some tiles in the dish machine area are also damaged. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts.

3-501.14 Cooling - P - Lo mein noodles measured 54F at 2:45PM and still measured 51-53F at 3:35PM. Noodles were cooked at 11AM. Noodles were not cooling down at a quick enough rate to reach 41F within 6 hours. TCS foods must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. CDI - Noodles moved to sheet pan to continue cooling. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Penne (41-45F), egg noodles(41-47F), stroganoff sauce (47-50F), pizza (47-48F), and chicken tenders (47-50F) were above 41F in refrigeration units along line. TCS foods in cold holding must measure 41F or less. CDI - Items taken to walk-in cooler to cool

3-501.15 Cooling Methods - PF - Repeat - Noodles cooling from this morning in low boy cooler below grill. Rice noodles in walk-in cooler were cooling in pan with tight fitting lid. TCS foods shall be cooled in equipment that is designed to rapidly cool food. TCS foods shall also be cooled in containers while loosely covered or uncovered. CDI - Rice noodle container lid vented and noodles in low boy moved to walk-in cooler.

2-303.11 Prohibition-Jewelry - C - 3 food employees wearing bracelets or watches on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Repeat - 1 wet wiping cloth observed on table. Wet wiping cloths shall be stored in sanitizer solution when in between uses. 0 points taken due to improvement from last inspection. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Some stacks of plastic containers stacked while they were still wet. Allow utensils to fully air dry prior to stacking. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Loose handle on drawer cooler and 1 drawer cooler does not close easily (may be off track). Shelf supports rusty in dish area. Equipment shall be maintained in good repair. 0 pts.

6-501.12 Cleaning, Frequency and Restrictions - C - Buildup on wall behind 3-compartment sink. Floors, walls and ceilings shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

6-305.11 Designation-Dressing Areas and Lockers - C - Repeat - Employee food stored mixed in with restaurant food in make-unit. Designate an area for employee foods where they can't contaminate food for restaurant (like bottom shelf or a separate bin.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and then turn faucets off with freshly washed hands without the use of a barrier. CDI - PIC directed employee to re-wash hands and use paper towel to turn off faucets. Hands re-washed. Once hands are clean, do not re-contaminate them by touching unclean surfaces.

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 pan of prepared portioned chicken tenders in front line upright cooler with date mark 2/22. CDI - PIC discarded. Ensure date marking accurately reflects the date the product was prepared.

3-501.15 Cooling Methods - PF. Observed cooked pasta in portion bags cooling in walk in cooler tightly packed in bulk plastic container covered with lid. CDI - PIC separated pasta into shallow pans and placed into freezer to quickly chill. When cooling foods, use methods that allow air flow around the food to facilitate quick chill. REPEAT - full 1.0 point deduction Other TCS foods in the cooling process using proper methods including ice bathing and shallow metal pans. Improvement noted in overall cooling methods - no escalation to risk control plan or permit action initiated at this time. Continued non-compliance with cooling method standards may result in the implementation of a risk control plan or in permit action.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Large gap present under back door. Repair/replace flashing to prevent pest entry.

3-307.11 Miscellaneous Sources of Contamination - C. Observed prepared salad greens in the cooling process double-stacked with the bottom of one pan nested in direct contact with salad greens in another container. Do not double stack foods without a barrier in place to prevent the non-food surface of one container to contact the food items in another.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet wiping cloths laying on equipment surfaces in both the cook line and back prep areas. Once used, place soiled wiping cloths in to sanitizer for use again or remove to soiled linen receptacle. REPEAT - full 1.0 point deduction.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple green cutting boards with heavy wear and deep cuts/melted areas no longer easily cleanable. Repair or replace. 4-501.11 Maintain equipment in good repair. Observed line area drawer cooler unit doors off track/not fully closing/very difficult to close. Drawers observed multiple times not fully closed which may impact unit temperatures. Repair.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee hand washing sauté pans in 95f water in 3 part sink. When washing food contact items in the 3 part sink, the wash water must be at least 110f for proper cleaning. REPEAT - 0.5 points

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' possessions. Observed employee food mixed with restaurant food items in walk in cooler. Designate an area away from restaurant food and food contact items for the storage of employee food and belonging. REPEAT - 0.5 points

3-501.15 Cooling Methods - PF. Observed bulk pastas, pre-portioned pastas, and cut lettuce packed into deep pans, tightly covered and stacked while still cooling in walk in cooler. CDI - PIC removed lids and spread containers out in walk in and in freezer to quickly chill. Do not pack, tightly cover, or stack TCS foods together while cooling. Use methods that allow the food to fully cool to 41f or lower before covering and stacking for storage. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces throughout kitchen. Once a wiping cloth has been used, place it in sanitizer at the proper concentration between uses or remove to soiled linen receptacle. REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops laying with handle in direct contact with food items in front area prep top units. Keep the handle out of the food items to prevent contamination.

4-502.11(A) Maintain utensils in good repair. Observed multiple plastic pans and lids with cracked/broken areas and missing pieces and scoops with plastic handles peeling off. Repair or replace.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee hand washing sauté pans in 72f water in 3 part sink. Confirmed with PIC that pans washed were not also washed in dish machine. When washing food contact items in the dish sink, ensure the wash water is at least 110f.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed label adhesive residue present on exterior surfaces of metal and plastic food pans stored as clean.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal employee food items and belongings such as cell phones laying on equipment surfaces and stored with restaurant food in prep area and in coolers. Designate an area for the storage of employee belongings and employee food items.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC does not have control over date marking, cooling, or cold holding processes in the facility today. General overall lack of active managerial control over foodborne illness risk factors. CDI - Above level manger reported to site and implemented control and correction measures.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wiping gloved hands on soiled wiping cloth and then returning to food duties. CDI - PIC directed employee to remove gloves, wash hands and replace soiled gloves. Ensure employees wash hands and replace soiled gloves after handling soiled cloths.

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 multiple items still in cooling process beyond 4 hours after am prep including romaine lettuce, salad blends, cabbage blends, pre-cooked chicken, commercially prepared lobster ravioli and various sauces. See temp chart above. PIC discarded items that were identified as out of temperature compliance. PIC to retrain prep staff on proper cooling procedures and temperature thresholds. EHS left both ambient and 2 step cooling procedures on site. Return visit required within 10 days to ensure cooling processes updated and temperature requirements are being met.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous pre-portioned pasta items in open top cooler holding at 44-50f. Items in reach in portion of unit less than 41f. CDI - manager discarded portions that were above 41f. Ambient air temp around unit very high and portions stacked high in pans. EHS recommends closely monitoring temperatures of all items on top of unit and limiting quantity placed on top. Keep the unit closed when not in use and consider using alternate method such as ice to assist with cold holding on top of unit. REPEAT

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed multiple prepare food items kept longer than 24 hours in cooler units with no date marking present. Observed employees back-dating prepared food items in reach in coolers during inspection. PIC to retrain prep employees on facility date marking system. Date mark all TCS food items that are prepared and kept for longer than 24 hours. REPEAT Return visit within 10 days to check date marking system in use as required.

7-206.11 Restricted Use Pesticides, Criteria - P Observed household Raid pesticide in use in facility. CDI - PIC discarded. Contact PCO for pest control needs.

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 numerous food items in reach in coolers including lettuce blends, cut romaine, cabbage blends, lettuce wrap filling with chicken, cooked breaded chicken cooling from ambient in deep plastic containers with tight fitting lids in reach in units or placed directly into service coolers without fully cooling. CDI - manager placed into shallow containers and removed to walk in to facilitate quick chill or discarded items if cooling time longer than 4 hours. PIC to retrain prep staff on proper cooling methods. Return visit required within 10 days to evaluate cooling procedures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squirt bottles of food items including oils and sauces with no labeling present. Observed squirt bottle labeled chocolate syrup holding teriyaki sauce. Label food items that are not easily identifiable with accurate information.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees with watches or bracelets worn with gloves during food prep. Observed multiple employees in food prep area without effective hair restraint. Ensure all employees remove jewelry from wrists and wear a hair covering when handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths laying on equipment surfaces in front prep areas. Places soiled wiping cloths into sanitizer between uses or remove to soiled linen containers.

6-303.11 Intensity-Lighting - C Light levels in walk in cooler less than 10 foot candles resulting in inability to see for cleaning. Increase lighting to levels sufficient to see for cleaning without need for flashlight.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. - Observed unwashed produced stored over RTE/TCS foods. CDI- Items moved. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several food items in walk-in cooler uncovered. Food should remain covered unless in the cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed bean sprouts reading 43-47F. Bean sprouts may have been delivered and placed outside of cooler in the morning. Recommend having a conversation with delivery company. CDI - All sprouts discarded. Bean sprouts were the only item throughout the entire establishment out of temperature compliance. Establishment doing a great job maintaining temperatures.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed two pans of noodles in cooler drawers with no dates prepared on yesterday. All other items properly dated. CDI - All noodles were properly dated.

3-501.13 Use approved thawing methods. - Observed chicken tenders thawing under room temperature since the beginning of the inspection. An hour later product remained at room temperature. Ensure that all foods are properly thawed by completing under refrigeration, under running water 70F or less, or as part of the cooking process. CDI - Chicken moved.

4-502.11(A) Maintain utensils in good repair. - Observed blue lids used for covering containers in poor repair or unable to clean. Replace as needed.

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. / 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C - Observed wall behind 3 compartment sink in need of cleaning and recaulking where the sink meets the wall.

3-501.16 Maintain TCS foods in cold holding at 41F or less. Observed cold holding above 41F in both prep coolers and walk in cooler. See temperature chart. Corrected today by voluntary disposal. VR - verification required.

4-901.11 Air dry utensils after cleaning and sanitizing. Observed wet-nested metal bowls.

4-501.11 Maintain equipment in good repair. Observed standing water on floor of two prep coolers.

6-501.12 Physical facilities shall be clean. Observed walk in cooler fans were very dusty.

2-301.14 When to Wash - P - Observed food employee touch soiled cloth then handle clean equipment and touch food with same gloved hand without removing their gloves and washing their hands in between. Observed dishwasher handle soiled equipment then handle clean equipment without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over RTE sauce in flip top prep unit. CDI, sauce below eggs moved to side of unit to prevent cross contamination. improvement made since previous inspection.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed sauce cooling but did not reach below 70 degrees F or below in ice bath. CDI, operator voluntarily discarded 1 container of sauce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pasta between 43 and 46 degrees F in flip top prep unit. Ambient air temperature of flip top prep unit measured 45 degrees F as measured by thermocouple. TPHC / Date marking variance information discussed with PIC. VR to ensure unit calibrated to ensure it is holding TCS foods at required temperature or variance obtained. Observed spinach cold held at 45 degrees F in flip top prep unit and chicken at 42 degrees F Foods relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Per State guidance, no points deducted on first inspection under new cold hold regulatory requirements.

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 portioned pasta cooling in deep covered containers in walk in cooler between 42-48 degrees F. Observed deep covered container of lettuce cooling in walk in cooler at 44 degrees F. CDI, operator trasnferred lettuce to freezer to rapidly cool and transferred pasta to shallow covered containers. Proper cooling methods / and possible implementation of cooling logs for pasta discussed with PIC.

3-307.11 Miscellaneous Sources of Contamination - C - Observed pans stored underneath paper towel dispenser at handwashing sink. Pans removed from area to prevent possible splash /splatter contamination from handwashing process.

3-304.14 Wiping Cloths, Use Limitation - C - Observed soiled towel stored on prep table.

4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed of splash or splatter shall be constructed of smooth, nonabsorbant, easily cleanable material. Observed cardboard lining cart near prep area behind counter.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 1 employee beverage stored on rack over dry food storage.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed lettuce uncovered / unprotected in prep refrigerator. CDI by instruction to cover.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed some soil residue accumulating in ice machine. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 1 package of pasta overstacked in prep unit at 48 degrees F. CDI, operator voluntarily discarded pasta.

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 egg recently cracked and cooling in prep refrigerator at 48 degrees F. CDI, egg transferred to walk in cooler to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several oils not labeled as required.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishwasher towel drying equipment after cleaning at clean drain board side. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on ground in office area. Observed ice wands uncovered / unprotected in reach in freezer on rack and against interior side of unit. Observed clean pans stored near soiled wall at prep station.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed black soil residue on wall near prep area and at warewashing area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked thai chicken stored beneath raw beef in cold drawer beneath woks. Observed pooled eggs stored above containers of RTE sauces/dressings that were open or had cracked lids in reach in across from woks. CDI: Storage order changed to place cooked chicken in the adjacent reach in unit so that drawers only held raw foods. RTE sauces were moved to not be directly under raw pooled eggs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils (bladed equipment parts, plastic tubs, etc) soiled while stored as clean. CDI: All soiled utensils were removed from service/storage and sent for proper warewashing in dish area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken tenders holding at 47F in reach in unit near registers and lettuce cups holding at 48F in salad reach in. CDI: Both products were voluntarily discarded.

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 pans of noodles in cold drawer cooked the day before (03/25) with no date labels. CDI: Products were labelled for 03/25.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that facility is using TPHC for foods catered to private schools, but does not have written procedures or a labelling system in place. CDI: EHS provided written procedures to PIC and PIC labelled food with TPHC stamps.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch while working with food and some female employees preparing food without hair restraints.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups by register displayed with lip contact surface exposed to potential contamination from air. CDI: Plastic sleeves pulled up to cover lip contact surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on shelving across from dish area, build up on the inner portion of lids in flip tip units around menus and velcro, and some minor food residue in gaskets along line and in back reach in unit. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster missing half of lid. Ensure that lid is repaired/replaced.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee at cook line take dirty utensils to back for warewashing, then return to line and change gloves without a proper hand wash between tasks. CDI: PIC instructed employee to wash hands and change gloves.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled Orange Force spray bottle at chemical storage rack. CDI: Chemical spray bottled labelled.

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 unlabelled shaker and one unlabelled squeeze bottle in cooking area. Facility has shown vast improvement since previous inspection and points were not elevated. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on flip top unit across from grill area. CDI: Cloths placed in sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed pasta flip top unit adjacent to cook line with a damaged inner wall, making the unit no longer smooth and easily cleanable. Repair as best as possible.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving across from warewashing area with sticky build up and gasket on reach in freezer with black residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs holding at 55F in prep unit across from line. Cold holding compliance is significantly improved since the last inspection. Only one item was out of temperature as opposed to an entire unit and points were de-escalated as a result. CDI: Eggs were voluntarily discarded. 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 Observed sprouts, sauces, greens mix, and spinach cooling in prep units from room temperature. Observed items cooling in walk in covered plastic containers. CDI: All items undergoing cooling process were relocated to walk in and vented to facilitate rapid cooling. Items in walk in were vented. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of sauces with no labelling to indicate contents. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed three stacks of single service cups displayed next to register with the lip contact surfaces uncovered. REPEAT.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on cardboard dumpster in waste enclosure. Contact property management for replacement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee beverage stored on rack with clean dishes. CDI: Drink relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler for noodles adjacent to cook line holding at 50F. All items inside cooler were between 51F and 53F. PIC stated that noodles had been brought out to the unit between 10:30 and 11:00. Two trays of noodles were taken to the freezer for rapid cooling and they rest were relocated to the walk in. After an hour, the noodles in the freezer were 43F and the noodles in the walk in cooler were still over 50F. All noodles that were taken to the walk in for cooling were voluntarily discarded. Facility placed noodles prepared the day before (05/08) on TPHC in order to have accessible product until the unit could be repaired. Noodle trays were 41F when they went out and were properly marked with start and end times. Work order was made for holding unit during inspection. VERIFICATION REQUIRED within 10 days to determine cold holding compliance.

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 multiple items in prep tables prepped today that had not yet been dated. Best practice should be to date items once they are opened to ensure compliance. Any TCS items that will last longer than 24 hours should be dated. CDI: All items requiring datemarks were dated with today's prep date. 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 Observed lettuce cooling in covered plastic containers in the walk in at 50F. Observed freshly prepped items being placed into cold holding units at temperatures higher than 45F. CDI: All out of temperature items from prep units were placed in walk in cooler uncovered for rapid cooling. Lettuce already in walk in was vented to speed up cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles of sauces and oils in cook line area with no labelling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloths throughout faciliy stored outside sanitizer buckets. CDI: All wiping cloths were placed in sanitizer reading 200ppm.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single service cups with the lip contact surfaces exposed to air.

4-501.11 Maintain equipment in good repair. Observed cold holding unit adjacent to cook line holding at 50F during inspection. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Cleaning needed on two knives and minor oil can opener. CDI- Cleaned.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - 0pts - Observed two containers of marinara sauce reading 97F at 1:30 pm. Cooling logs state product was removed and placed in walk in cooler reading 180F at 10:40 am and read 115F by 12:40 pm. By 2:05pm product read 80F. It is unknown the time the product reached 135F indicating if they were reaching the proper cooling parameters but it had been 3 hours and 30 minutes since removal of temperature. CDI- Product was discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - Several items in the flip top units with date (bean sprouts, pesto sauce, marinara, tomato mix, etc.). CDI- Items dated. Ensure that all items in the flip top units are dated if they will last 24 hours or more from the date of preparation.

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 - Repeat - Observed noodles portioned and tightly covered to read 51F. Observed opened can of tomatoes placed on make top reading 48F. Observed butter and tomato reading 53F tightly covered. Observed marinara in walk in, in deep container, with melted ice wand. CDI - Noodles placed in freezer. Monitor time left out of temperature. Container holding can of tomatoes moved to properly cool in reach in. Butter and tomatoes uncovered. Marinara discarded. (active cooling and monitoring is necessary.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C - 0pts - Observed pears in contact with undrained ice.

4-501.18 Warewashing Equipment, Clean Solutions - C - 0pts - Observed vats soiled. Maintain clean.

6-501.16 Store mops for air drying after use. - 0 pts - Observed mop heads stored in a manner that handle can be contaminated. Store properly 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 recaulking needed on prep tables, sinks, three compartment sink, and any other areas.

6-303.11 Intensity-Lighting - C - 0pts - Higher lighting needed in the walk in cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed two employees wash hands for less than 10 seconds all together. Scrub occurred under the water causing the soap to be removed from hands. Employees closed hand sink handles with clean hands. CDI- Corrected by demonstration. Employees rewashed hands. 2-301.14 When to Wash - P - Observed employee from sister store enter kitchen and begin touching single service items in the kitchen area without hand washing. Ensure that any employees entering the kitchen from the outdoors effectively washes hands to ensure no contamination occurs. CDI - Washed hands.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0pts - Observed vegetables being rinsed at three compartment sink in colander. Although use of colander prevents direct contact with basins, 3 compartment sink was soiled with dishes and food debris. To ensure no contamination occurs a procedure shall be in place to properly clean 3 compartment sink before use for prep. CDI - Vegetables moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed can opener and lemon dicer soiled. CDI- Sent to dish area to be properly cleaned.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Several items in the flip top units with date (bean sprouts, fruit mix, tomato mix, etc.). CDI- Items dated. Ensure that all items in the flip top units are dated if they will last 24 hours or more from the date of preparation.

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 four large containers of noodles tightly covered. It is the procedure of the establishment to cool the noodles down in prep sink to 41F or below prior to being placed in pans. Procedure was not followed. CDI - Items placed back in ice bath to read 39F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed the need for a splash guard at handsink near grill line. Water splash from handsink can reach the food in the inside of the flip top unit and splash onto clean utensils. Observed onions stored on the floor. CDI -Moved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- 0 pts - Cleaning needed in walk in shelving, reach in cooler, and over head shelving. (Recommend placement of more light in walk in cooler for cleaning nad date marking purposes)

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed meatballs reheated to 144 degrees CdI reheated to 175 degrees and placed back into hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cream and egg wash at 47 degrees CDI discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being towel dried. CDI by instruction.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dishwater at 82 degrees for manual dishwashing. CDI by instruction. -0 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in dish area and in prep area with buildup of food debris and in need of cleaning. -0 points-

2-101.11 PIC shall be present during all hours of operation.-PF Certified food manager arrived after inspection started.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shelled eggs stored on top of pad thai sauce in the reach-in prep cooler. CDI- Moved to bottom shelf of another cooler. Keep all raw foods stored below and separate from ready-to-eat foods to prevent cross-contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled bowls stored as clean at the line and dish area. CDI- Removed to properly wash. Observed build-up on the table mounted can opener. CDI- Removed to properly wash.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed two reach-in/prep units without a thermometer. CDI- Thermometers placed in the unit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on sugar, rice, and squeeze bottles.

4-501.11 Maintain equipment in good repair. Observed True reach-in cooler out of service. -Cooler is scheduled to be repaired and is not in use at the time of inspection. -Observed rusted shelving in the dish room area. Replace all rusted shelving.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the floor under the cook line area. Clean regularly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Observed big pots of sauces being cooled in walkmin with an ice wand. Sauces were put in cooler at 185F and labeled with the time and temperature. The time placed on the label was incorrect. Inspection started at 10:25 and sauces were labeled 10:55 and 11:05. Spoke with manager about proper cooling and monitoring. Food would not reach proper temperatures required in this process. CDI-placed sauces in an ice bath and monitored.

3-302.15 Wash fruits and vegetables prior to use. Mushrooms not washed prior to prep. Did not see but asked manager about the proces. Informed manager about washing produce and mushrooms before use.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed lemons and limes stored above shredded cheese in walk in cooler. CDI - Cooler rearranged with correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build up on soda nozzles. Staff pulled to clean durning the inspection.

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 Large, deep container of diced tomatoes cooling with lid on in walk in cooler. CDI - Tomatoes separated into smaller portions and replaced in cooler with lids off to rapidly cool.

4-501.11 Maintain equipment in good repair. Split gasket on low prep cooler door. Replace.

General Comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not functioning in women's room. CDI - Batteries replaced; now functioning.

General Comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Four small portioned bags of shrimp butter compote stacked above top of pan and holding above 45F in flip top. CDI - Out of temp bags discarded as they were stored in this fashion since the previous night; all other cold holding was below 45F.

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 Lettuce preped today and placed in flip top to cool. CDI - Lettuce pulled to place in freezer for rapid cool down. Staff began to place lids on pans before placing in freezer. EHS corrected staff; lids were left off while cooling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Spatulas held in sanitizer bucket at cook line. CDI - Spatulas were removed, rinsed, and placed in hot water >135F.

General Comment 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. Cardboard used to line counter at end of cook line where frying pans are stored. Remove cardboard.

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 Farfalle pasta cooling in deep contianer in walk in cooler. CDI - Placed back in ice bath to finish cooling. Ensure pasta is cooled below 45F before placing lin deep containers. Repeat violation.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Utensils stored in sanitizer for use on the line. CDI - Facility has agreed to store utensil in a strainer basket in the pasta bath. Repeat violation

General Comment 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Obsewrved split gasket on one of the low prep coolers. Replace.

'4-501.114 Maintain sanitizer at correct concentrations. -P. Observed the dish machine was not sanitizing as required. CDI - primed and adjusted and checked out at 200ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed sauces started from 160F and 180F and 3 hours later were at 80-90F. These sauces were placed into the freezer, ice wands changed, ice baths switched to get the food down to 70F as quickly as possible. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several cold holding units at 45-46F with items such as tofu 54F, bean sprouts 58F, lettuce 55F. CDI - items switched out.

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.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 3 refrigerators in the front without or with broken thermometers.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in sanitizer and being used on the line. CDI.

6-301.12 Hand Drying Provision - PF. Keep paper towels at all sinks. Observed the front hand sink without paper towels. CDI.

3-501.15 Cooling Methods - PF. Use approved methods properly to cool PHF food. Observed ice wands were no longer cold and needed to be changed to finish the cooling process. CDI..

3-304.14 Wiping Cloths, Use Limitation - C. Keep wiping cloths in sanitizer. Observed wiping cloths on prep units. CDI.

3-501.14 Cooling. Cooked TCS (time/temperature control for safety) food shall be cooled to 70F within 2 hours and to 45F within a total of 6 hours. Observed several containers of sauce with ice wands in them. However, the ice had melted and product was 60-65F in the center after over 5 hours of cooling. CDI - new ice wands were put in the product to ensure cooling was completed within 6 hours. Observed down to 55 after 15 min. Also, pasta in tightly stacked containers was 50-54F in the walk-in after approximately 5.5 hrs of cooling. Pasta is iced after cooking, however in this case, this was not sufficient to fully cool. CDI - re- iced before the 6 hour limit and observed at 36F approximatly 15 min later.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Maintain date marks on all ready to eat food older than 1 day. Observed a few containers of pasta and bean sprouts without date marks. CDI.

l7-102.11 Common Name-Working Containers. Label all working containers of chemicals as to their contents. Observed a spray bottle of sanitizer without any labeling. CDI.

3-501.15 Cooling Methods. Facilities cooling methods must be effective. Using ice for pasta or ice wands for sauce could be effective if done for the entire cooling duration, however in this case they were not done for long enough to ensure proper cooling. CDI

2-301.14 Employees must wash hands as often as necessary to prevent contamination and before donning gloves. Observed employee handle dirty then clean dishes without washing hands. CDI by instruction

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

3-304.12 Ensure scoops with handles are stored with handle out of product. Scoop handle in product in prep top.3-304.12 Utensils should not be stored on cloths while in use.