CHIPOTLE MEXICAN GRILL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chicken stored above Commercially Packaged RTE Beans and Queso in Single Door Lowboy. *CDI - PIC removed and voluntarily discarded items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - 5 containers of Pico De Gallo and 5 Containers of Shredded Lettuce above 41F after 4 Hours since prep had concluded in WIC and 2 Door RIC. *CDI - PIC voluntarily discarded items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Commercially packaged Beans and Queso above 41F, see temp chart for details. EHS noticed package of queso blocking the door from closing properly possibly leading to items being out of proper cold holding temperature. *CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 - 5 tightly lidded containers of Pico De Gallo and 5 tightly lidded Containers of Shredded Lettuce above 41F after 4 Hours since prep had concluded in WIC and 2 Door RIC. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Two employees arrive onsite after EHS arrival and begin engaging in food prep to help with rush. Both employees engaged in food prep without the use of a proper hair restraint. *CDI - PIC provided employees with proper hair restraints.

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 - Corner Guard to wall next to WIC missing exposing interior wall behind FRP. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup inside the lowboy cooler and hot holding units at the make line. Increase cleaning frequency. REPEAT VIOLATION.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large trash can stored directly in front of the handsink at the make line. CDI: PIC moved the trash can so that it didn't block employee access for use.

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 pans of TCS food items throughout the facility that were prepared at 7:40AM this morning, temping above 41F (see temp chart), having missed the cooling window of 4 hours. CDI: PIC and food employees voluntarily discarded all TCS food items that had missed the cooling window. TCS food items that were prepared this morning and placed straight into the cold holding unit were taken to an ice bath to rapidly cool down and time still left in the 4-hour cooling window. EHS observed ambient air temp of front CH well was temping above 41F (see temp chart) and PIC showed EHS there is a work order in to have this unit checked out by repairman, as they have had issues on and off with the unit, and EHS noticed 10 days have gone by with no visit from the repairman; PIC contacted owner and stated EHS will make return visit tomorrow to ensure repairs have been made to help expedite the process. EHS and PIC filled out EMERGENCY TPHC form while EHS still on-site and EHS will return this week to ensure facility is in compliance. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two metal pans of brown rice hot holding in the left side of the hotbox at the make line below 135F (see temp chart). Digital thermometer was displaying 165F. Metal pans of white rice stored hot holding in the right side of the hotbox were temping above 135F. CDI: PIC voluntarily discarded both pans of brown rice, as PIC stated they cooked the brown rice over 4 hours ago to be placed in hot holding. REPEAT VIOLATION. *Note: Although repeat violation, EHS not deducting full points today since only one food item (the same from last inspection) was temping below 135F, and all other hot items were temping at or above 135F. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ambient air temp of front CH well temping at 44F and unable to maintain TCS food items at or below 41F (see temp chart). PIC stated that they have had issues with it recently, on and off, and put in a work order to have repairman come on-site to check on the unit, which EHS observed the work order was currently pending on their handheld device. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. *TCS food items for this one unit placed on EMERGENCY TPHC for up to 4 hours as a temporary fix. Note: Although a repeat violation, EHS not deducting full points today since many of these items were prepped this morning and placed during the cooling process. EHS reminded PIC's that these units are to be used only for cold holding and not cooling, so temperatures of cooling food items need to be checked to ensure temping at 41F or below before placing in cold holding unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed the cut lettuce held over ice in a pan at the make line on TPHC for 4 hours time-stamped with this morning's start time of 7:40AM. Time of EHS's observation of this was after 12:00PM. PIC stated they didn't get a chance to replace with new time stamp after the lettuce was discarded at 4 hour mark. CDI: PIC created new time stamp with correct time.

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 TCS food items prepared this morning had missed the 4-hour cooling window, and was observed that the facility's proper cooling procedures were not followed by food employees while PIC was briefly away for training at another location. CDI: Items that had missed the cooling window were voluntarily discarded, and items that were still within the 4-hour cooling window were placed into ice baths and tightly-covered lids of these pans were removed to allow cool air flow. EHS went over other multi-use equipment that could be utilized to help facilitate ensuring that TCS food items always meet the cooling window. 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 .

4-501.11 Maintain equipment in good repair. Observed heavily torn gasket at the front lowboy cooler (of the CH well). Replace torn gasket.

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 soiled shelves throughout the facility and soiled gaskets in cold holding units. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above raw vegetables. CDI Order switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some food debris and residue on inside, food contact surface of some equipment stored clean. CDI Items re washed. 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 Observed brown rice in hot box holding below 135F. CDI PIC voluntarily discarded item. Repeat 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on to go prep line holding above 41F including ambient. One pan was missing, when replaced, temp dropped on one side. Will need prep top looked at. Items are on emergency TPHC until unit holds ambient and items 41F and below. VR required. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. PIC stated doors are broken. Order is in.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak and chicken holding below 135F. CDI Items placed in hotbox 1/2 hour prior. PIC reheated items to 165F or higher and placed back in hot box. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for steak or brisket. PIC stated items placed on line 15 minutes prior and time stamps placed on items.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored in ice bin with handle touching ice. CDI PIC moved scoop to scoop holder.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant around prep sink and some hand sinks pealing and missing. Needs replaced repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed residue on floors. Needs more frequent cleaning. Repeat

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee on line answer cell phone, then continue to engage in food prep with out glove change and hand wash. CDI PIC redirected food employee to rewash hands and don new gloves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without beard guards. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most metal food pans stored stacked together wet. Facility does not have adequate space to properly air dry the volume utensils stored as clean in the back area.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant around prep sink and some hand sinks pealing and missing. Needs replaced

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 shelving and top of dish machine with residue and debris. Needs more frequent cleaning. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy debris and residue on floors. Needs more frequent cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to ice machine. CDI PIC replaced paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice and brown rice in two different hot boxes holding below 135F. Other rice in these hot boxes were holding 135F and above. CDI PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without beard guards.

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 backsplash of drink machine with build up and residue. Requires more frequent cleaning. Repeat

5-205.15 Maintain a plumbing system in good repair. Observe back up under three comp sink. CDI Manager was in process of clearing stoppage. Stoppage was cleared by end of 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 Observed covered containers of cut tomatoes and shredded cheese cooling in walk in cooler and reach in cooler. CDI - Items were vented to allow cold air to circulate in and around food. -REPEAT- -1 point- 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 food splash, debris, and residues on insides of reach in coolers, on gaskets, on monitors behind prep stations, and on shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer at less than 50 ppm at dishmachine when in use. CDI-EHS asked PIC to prime machine minimum ppm was reached. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee at three comp sink. Employee was only spraying dishes and dunking them in water with detergent. Pans were not being sanitized. Employee stated they do not sanitize stainless steel pans, only cutting boards. CDI-EHS demonstrated proper dishwashing at 3 comp sink.

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 sofritas reheated to 59F for hot holding. CDI-PIC voluntarily discarded food that was not properly reheated for hot holding.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: 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 . Observed cut tomatoes and cut lettuce that only dropped 1F over a period of 32 minutes. Observed cooling rate was .03125 degrees per minute. Minimum cooling rate required to meet cooling time and temperature is .120 degrees per minute. CDI-All cooling lettuce and tomatoes were moved to WIC and uncovered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed Queso in hot holding below 132-134F. Observed steak in HH at 112F. CDI-PIC voluntarily discarded Queso and reheated steak to 165F.

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: 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 . Observed cut lettuce and tomatoes cooling, tightly covered. CDI-EHS explained alternatively cooling methods and pans were vented.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados being cut with produce stickers still attached. Ensure debris and stickers are removed prior to cutting.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment and utensils not properly sanitized and then wet stacked. CDI-EHS demonstrated proper W/R/S and alternative stacking to facilitate air drying.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no means to test chlorine sanitizer at dishmachine. CDI-PIC stated test strips have been ordered and EHS left test strips with PIC. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employing spraying food containers and utensils, allowing items to sit in detergent water, then spraying with water. Items were not sanitized. CDI-All items were properly W/R/S after demonstration from EHS.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep station were food was actively being prepared. CDI-Phone was removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on counters and exterior of equipment. Clean and increase cleaning frequency to maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. Keep dumpster doors closed when not in use.

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 floors and alls in need of cleaning throughout facility with emphasis placed on hard to reach areas. Clean and increase cleaning frequency to maintain clean.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU. - REPEAT - Observed shredded cheese prepped at 9:30AM holding above 41F in various refrigeration units throughout facility between 1:30PM-2:00PM. - CDI - Education provided. EHS recommends cooling cheese on sheet trays or in ice baths before placing in 1/3 pans. PIC voluntarily discarded cheese.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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. - REPEAT - Observed white rice holding below 135F in hot hold box. - CDI - PIC reheated rice to 165F on flat top grill. - NOTE: No point escalation due to overall improvement noted in hot holding. Full point deduction will occur at next inspection if hot holding issues persist.

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. - REPEAT - Observed shredded cheese cooling in deep, covered containers. Do not cover items while cooling. Utilize shallow pans and/or stirring for dense foods such as shredded cheese. - CDI - PIC voluntarily discarded cheeses.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed wooden pallet and trash buildup behind dumpster in dumpster enclosure. PIC stated dumpster company will be removing dumpster on Sunday so that dumpster enclosure can be cleaned. Clean as often as needed to prevent buildup inside enclosure to prevent pest/rodent activity.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC using cell phone with bare hand then returning chopping cooked food at the back line without washing hands. CDI - EHS directed to wash hands. Hands washed. 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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and then use freshly cleaned hands to turn off unclean faucet handles without use of a barrier before returning to food handling duties. CDI - EHS directed employee to re-wash hands and use towels to turn off faucets. Hands re-washed using proper procedure.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber and scraper in basin of hand sink at end of cook line. CDI - items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink with no paper towels. EHS observed two different employees use hand sink and then obtain paper towels from alternate sink without replacing missing towels. EHS informed PIC that towels were missing - PIC confirmed that she was aware. CDI - employee replaced towels.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pans of fresh tomato salsa cooling in WIC at 48f at 10:05am still at 48f at 10:45am. Label indicated product prepared at 8:22 am. Cooling rate of 0 degrees per hour not sufficient to cool to 41f within remaining time. CDI - pans relocated to upright cooler to quickly chill (see #33).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 mulitple pans of cooked chopped chicken in hot box next to grill area holding 122-127f. Observed pan of cooked chopped chicken on side prep hot well at 127f. Observed pan of rice in front line hot well holding at 119f. CDI - all items placed onto flat top to reheat to above 165f as they had been prepared less than 2 hours prior.

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 pan of cut “taco” lettuce in cold well at side line at 49f with product label indicating not prepared today - not cooling. PIC noted she did not know how long lettuce had been holding. CDI - discarded Observed bulk pan of cut lettuce out on countertop with no cold holding method in use at beginning of inspection. Lettuce in pan found to be 58f. CDI - lettuce placed into ice water bath to quickly chill back to 41f. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pans of freshly cut tomato salsa cooling in WIC covered with wrap blocking the limited amount of air flow that is present in the cooler unit. CDI - pans relocated to upright to cool as WIC is not properly cooling the items. (See below) 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. EHS observed during inspection today that WIC is overfilled from very large delivery. No shelf space is available and items are having to be “worked in” around the large volume of delivered items. While stored items and delivered items were found to be holding at 41f, due to the heavy load in the cooler, TCS foods were not cooling properly in the unit during the inspection today. It was noted that deliveries of this volume are now being received into the store 3x per week after closure of nearby location and increased sales volume. Additional cold holding and/or cooling equipment may be necessary to maintain capacity going forward if the location will be working with this level of volume. CDI - cooling items were relocated to the upright double door cooler which is also at/near capacity with cooling/cold holding volume. EHS verified items cooling at proper rate by end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed most metal food pans stored stacked together wet. Facility does not have adequate space to properly air dry the volume utensils stored as clean in the back area.

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 sanitizing dish machine reading 0ppm chlorine. PIC stated they are waiting for HOBART to come service machine. CDI - Facility instructed to use 3 comp sink to wash, rinse, and sanitize all equipment and utensils. A VR will occur no later than 6/6/2022 to ensure chlorine is reading at least 50ppm chlorine sanitizer. - 1.5 -

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 lettuce holding in ice water reading 47F. Ice had melted in water. CDI - New ice bath was made. Items reached 41F by end of inspection. - 0 -

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Through discussion, facility does not have a way to verify that foods delivered while facility is closed are received unadulterated and at proper temperatures. CDI: EHS educated PIC on updated requirement from 2017 Food Code.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed one pan of guacamole cooling at a rate of 0F/min. Other guacamole was cooling properly. CDI: Larger ice bath created.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed pan of pintos on take out line below 135F and pan of queso in take out line hot box below 135F. CDI: Products were rapidly reheated to over 165F.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed guacamole pan cooling in walk in cooler with low ice bath that did not come up and around product. CDI: Guacamole placed in deeper ice bath and properly cooled. REPEAT VIOLATION Improvement from previous inspection as product was in an ice bath. Facility is attempting to use a proper cooling method.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee wash, then immediately sanitize pans at the 3-comp sink. CDI: Employee educated. All dishes go through the dish machine after hand washing. Pans were washed in the dish machine.

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 corner guard on wall to left of walk in cooler is detached from 80% of the corner exposing areas that are not smooth and easily cleanable.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine pulling sanitizer at 0ppm. Sanitizer container was running low. CDI- New sanitizer container was placed at the dish machine and concentration was corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of lettuce on ice and two containers of tomato salsa in the walk in cooler holding above 41F. CDI- Lettuce placed in the walk in cooler to cool down. Tomato salsa was discarded.

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 pico de gallo in the walk in cooler tightly covered. PIC stated they prep the tomato salsa, cover it, then place in the walk in cooler for cooling. Items were made last night and did not make time temp parameters. CDI- Items discarded. EHS advised PIC to uncover tomato salsa until items are at or below 41F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed low hot box in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open energy drink stored on prep table during pre-opening food prep. CDI - Drink moved to designated employee drink storage on wall near walk in cooler. -1-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee refill oil in fryer with gloved hands, change gloves and then resume squeezing lime juice over cooked tortilla chips without washing hands. CDI - PIC instructed handwashing. Hands washed. -2-

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 tightly lidded containers of tomato salsa cooling in walk in cooler at a rate of 0 degrees per minute for about one hour per PIC. CDI - PIC removed lids and monitored for cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves forming on green cutting boards with lime staining. PIC advised to resurface or replace these when they can no longer be effectively cleaned. -0-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution during manual warewashing. Observed no rinsing solution in use today for dishes that will not go through the dish machine. Dishes are being washed and sanitized only. PIC advised that 3-step cleaning is required for manual warewashing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed lettuce and cilantro on outsides of plastic juice dispensers for dining room. CDI - PIC rewashed these. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover trash receptacle in restroom designated for use by males and females. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed serving utensils at front line and hanging over dish machine with food debris present stored as clean. CDI - PIC took these to dish pit for cleaning. -1.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned serving utensils stored in containers with debris in bottom. -.5- 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on clean drain board of dish machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pinto beans(117F) being held below 135F in steam well. CDI: PIC added water to steam well and stirred product. Observed steak(110F) being held below 135F. CDI: PIC added water to steam well and stirred product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce(42F, prepared @ 9am on 08/03 and recently pulled from WIC) being held above 41F in RIC. Other products in unit holding below 41F. Items from WIC also cold holding at or below 41F. CDI: PIC moved lettuce to WIC for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked on shelves in dish area.

4-501.12 Cutting Surfaces - C Observed several heavily scored cutting boards throughout facility. 4-501.11 Maintain equipment in good repair. Observed cooked chicken(173F) being held in hot hold unit across from cook line non-functional- unit does not hold temperature. Facility cannot use unit for hot holding(above 135F) but may use if food is placed on TPHC(4 hours max.) PIC stated that going forward, products will not be placed in unit, and facility will place cooked items in hot box prior to cutting and after cutting. Upper management has been made aware of issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a few lids soiled with food debris. CDI: PIC sent items to be washed and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on serving spoons stored as clean. CDI - PIC rewashed these. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0 ppm in dish machine on first measurement. CDI - PIC ran machine several times until above 50 ppm. -1.5- 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 guacamole cooling in bottom of prep unit with glass tight wrapping. CDI - Wrapping loosened and product moved to walk in to cool. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled working containers of dressings at cook line. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed water between drying lids on drying shelf. REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed standing water in bottom of prep cooler at serving line. REPEAT -1- Points not escalated today due to small amount of water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on a food container lid and one metal pan. All other items were properly stored clean. Food employee re-washed equipment. CDI

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

4-501.11 Maintain equipment in good repair. Observed standing water at the bottom of reach in cooler.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed gloved employees entering walk-in cooler, then take containers of food from cooler to serving line, then touch food with contaminated gloves. CDI- touched food discarded. Discussion with employee to change gloves after handwash.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one pan of cooked grilled chicken holding at 130 degrees, as well as a pan of cubed cooked steak holding at 125. CDI - PIC placed items back on grill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of lettuce in cold well on the front line sitting at 50 degrees, as well as a pan of lettuce sitting on ice on the front line at 60 degrees. CDI - PIC was advised on cooling the lettuce down to 41 degrees in WIC first before placing it on the front line.

7-201.11 Store toxic materials to avoid contamination. -P: Observed hand sanitizer dispenser mounted over prep sink while cut greens being prepped. Verification needed of correction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet-stacking. REPEAT. CDI - PIC was educated on drying procedures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found one pan of rice on line below 135 F. CDI- PIC voluntarily discarded rice.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Found cloths in sanitizer bucket less than 150 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous stacks of containers stacked wet.

4-501.11 Maintain equipment in good repair. Observed split door gaskets in several coolers. Water accumulating at bottom of small cold unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue accumulating in split door gaskets of some coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found corn salsa 46 F in holding line. Repeat, but points not escalated due to only one item above 45 F. CDI- salsa pulled from line and placed in walk-in for chill down.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Found chopped lettuce 54 F in walk-in at 4 hours. CDI- immediateky uncovered lettuce, added ice, and reduced volume in containers. Found grated cheese cooling in walk-inat 52 F after 4 hours. CDI- See above

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Lettuce being held under no temperature control on line. CDI- lettuce voluntarily discarded.

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 : Found lettuce and cheese tightly packed and covered after prep; above 45 F. CDI- volumes reduced, and containers vented. Verification within 10 days '

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting boards scarred and stained.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a stack of metal containers soiled with food debris. CDI items moved to sink for cleaning.

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 container of blanched jalepenos cooling in a tightly wrapped container. CDI item unwrapped and placed in walk in for cooling.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket and sanitzer in 3 comp sink soiled with food debris. CDI bucket and compartment changed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit interior soiled with food debris. CDI cleaned out. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Found dispensing utensils stored in soiled containers at front line.

4-501.11 Maintain equipment in good repair. One door gasket in reach-in prep cooler at front line splitting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelves of walk-in cooler. Build-up in door gaskets of prep coolers. Interiors of some coolers with spillage residue.

5-205.15 Maintain a plumbing system in good repair. Observed handsink faucets in men's restroom very loose. PIC stated plumber tried to correct last week but had wrong part. Correction expected today.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed black build up on caulking and at junction of 3-comp sink and wall. 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 caulking at 3-comp sink not smooth; deteriorating in some areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that raw chicken and pre cooked steak in under counter cooler in prep area were holding at 49F. Ambient air temperature was 50F in unit. CDI: PIC found that unit was unplugged and had all items relocated to walk in cooler for rapid unit while unit cooled down.

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 multiple containers of tomatoes/pico prepped at room temperature and cooled while tightly covered with plastic temping between 47 and 49F. Observed blanched onions tightly covered and cooling temping at 54F. REPEAT. VERIFICATION REQUIRED within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer concentration in sanitizer buckets on the prep and cook line at less than 100ppm quat sanitizer.

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

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 that temp of wash bath was 105F during active washing. CDI: Vat was drained and filled with hotter water (112F).

4-501.114 Maintain sanitizer at correct concentrations. -P:Observed sanitizer bay of the 3-comp sinkin use with solution measuring less than 150 ppm quat. CDI-sink emptied, solution re-made, and equipment re-sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Observedmany containersand tubs of tightly covered chopped lettuce prepped at 11:00am that were 55 F at 1:40 pm. Thirty minutes later temperatures were unchanged. CDI- lettuce pulled and iced in prep sink.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed cooling containers of pico, and lettuce that were tightly covered in walk-in cooler. See #18 above.

5-501.111 Keep storage areas and bins for waste in good repair. Observed doorsopen on dumpster.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer in use at 3-compartment sink to be below 150 ppm quat. CDI- sanitizer bag replaced and sanitizer read 200 ppm when refilled. Equipment re-sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build-upbeginning in ice bin.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on floor of walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in buckets with cloths less than 100 ppm quat. Buckets re-filled.

4-501.11 Maintain equipment in good repair. Observed some splitting gaskets in cooler doors.

4-603.16 Rinsing Procedures - C: Observed dish washer putting soapy utensils and equipment into sanitizer at 3-compartment sink. Rinse step of cleaning process was being omitted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing door on dumpster. Repeat.

2-301.14 Wash hands after activities that contaminate them.-P: Observed employee dip hands in sanitizer bucket, grab cloth, wipe off prep surface; then resume cooking chicken on grill. CDI- directed by PIC to wash hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P: Found many containers of chopped lettuce tightly covered (double wrapped) after up to 6 hours as high as 60 F. PIC voluntarily discarded all lettuce in cooling process.

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 : Found lettuce, guacamole, avocados in cooling process tightly covered, preventing cold air from contacting food. CDI-lettuce discarded, other foods vented.

4-603.16 Rinsing Procedures - C: Provide a separate and distinct rinse step for utensils and equipment after washing and before sanitizing. Distinct and separate rinse step missing from cleaning process. Observed four steps being performed in 3-compartment sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Right side door of dumpster missing. Repeat.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in the women's restroom. Manager was given two signs to place in each restroom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice at 125F on hot holding station. The PIC stated that the rice had just been mixed with cold products which brought the rice out of temperature. Spoke to PIC that the rice needs to be kept at 135F or above. CDI-The rice was reheated.

4-501.11 Maintain equipment in good repair. Observed condensation buildup in reach in cooler next to the hot holding rice station. The cover of the unit needs to have a proper seal to prevent hot and cold air from mixing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue build up in gaskets of RI coolers, and on shelving of reach in coolers. Spoke to manager about proper cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing right sliding door to dumpster, and an open door on the left side of the dumpster. Manager stated that the company that removes the waste damage the right side of the dumpster. Dumpster needs new door.

6-502.12 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 buildup on ceiling tiles above grilling area. The tiles either need cleaning or replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink improperly stored on front ledge of the cooler. Store with a cover and store below and away from food and food contact surfaces to prevent cross-contamination. CDI- Cup was discarded during inspection.

4-601.11(A) Equipment food contact surfaces and utensils replaceshall be clean to sight and touch. -Pf- Observed build-up on the drink nozzles at the soda fountain. CDI- Nozzles removed and replaced with new nozzles. Ensure to proper scrub when cleaning. Soaking nozzles will not properly remove build-up.

7-201.11 Store toxic materials to avoid contamination. -P- Observed spray bottle with degreaser hanging on the shelf under register where napkins and cups are stored. Store in a manner to prevent contamination. Do not hang the bottle on the rack to avoid contamination. CDI- Bottle moved to the floor.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer wiping cloth bucket measured less than 100 ppm of quat sanitizer. CDI- Bucket was discarded and now measures 200 ppm.

4-603.16 Rinsing procedures- Washed utensils shall be rinsed to remove cleaning chemicals shall be removed. Observed dishes being rinsed with the sprayer, but the detergent along with suds are integrating into the sanitizer solution. (REPEAT) Facility is considering adding a 4-compartment sink to aid with proper dish washing. Contact plan review for approval prior to installing the 4-comp sink. Plan review 704-336-5100.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive trash on the dumpster pad. Clean to prevent pest attraction.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build-up on interior of ice machine,on ice shield.

7-201.11 Store toxic materials to avoid contamination. -P: Observed degreaser bottle hanging closely over to-go boats and lids. CDI- degreaser moved.

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 : Found covered container of chopped lettuce 60 F in reach in. CDI- lettuce vented.

4-603.16 Rinsing Procedures - C: Washed utensils shall be rinsed to remove cleaning chemicals. Utensils being washed and placed directly into sanitizer without a rinse step. Sanitizing solution observed with detergent from wash step in integrating the sanitizing basin. . Corrected by instruction. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizing solution cloudy in sink. CDI- drained.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: No documentation that employees have been informed of reporting responsibilities as to their health. Facility has blank copy of Employee Health Policy posted in office but no acknowledgement from employees that they have been informed of contents.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed rice grains adhered to containers stored as clean. CDI- returned to cleaning process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found chicken, two containers of rice, black beans below 135 F on hot holding line. CDI- rice discarded, chicken, beans reheated to 165 F.

4-603.16. Rinsing Procedures. Washed utensils shall be rinsed to remove cleaning chemicals. Utensils being washed and placed directly into sanitizer without a rinse step in many cases. Sanitizing solution was cloudy from detergent residue. Corrected by instruction. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizing solution cloudy in sink. CDI- drained.

.2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC could not locate employee health policy. CDI - another was emailed to PIC along with inspection report.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink on back cook line filled with ice. Observed same hand sink blocked by rolling food tub. CDI - tub moved, ice melted, sink then available.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed three deep covered pans of shredded cheese at 47F, covered pan of pico at 46F, and covered pans of cut lettuce at 54F, all in walk in cooler. PIC stated items had been prepared around 11 am. Items had been cooling for over 3 hours. PIC moved cheese to smaller shallower pans and vented covering, vented lettuce covering and placed pans above pan of ice, and iced the pico. After another 35 minutes, cheese measured 44F, lettuce measured 44F, and pico measured 42F. Discussed cooling with PIC - will return next week to ensure process has been addressed and cooling is complete in 4 hours or less.

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 pans of cheese, lettuce, and pico double wrapped with plastic wrap while cooling. CDI - plastic wrap slit to allow heat to escape from product during cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food while wearing no hair restraint.

4-603.16. Rinsing Procedures. Washed utensils shall be rinsed to remove cleaning chemicals. Observed utensils being washed and placed directly into sanitizer without a rinse step. Corrected by instruction.

. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster enclosure with much litter piled on pad around dumpster. PIC stated issue was with contracted garbage hauler. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door of dumpster open.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee health policy handout which health department brought to facility last inspections. PIC looked for but could not find today the corporate health policy. Please find and show to inspector during verification visit next week on Friday.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two tea urn nozzles soiled, stored as clean. CDI - washed, rinsed, sanitized.

7-204.12. Please ask EcoLab to provide AFVT test strips for use with your Victory vegetable wash so you can be sure it is dispensed at the proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two wet nested metal bowls and two wet nested large metal pans.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat test strips available - facility had run out. VR - verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one side door left open at 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 chipped baseboard tile near door of walk in cooler, broken light shield inside walk in cooler, and missing grout between floor tiles in several areas of kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified food protection manager on site today. PIC is signed up to take class.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed PIC was unfamiliar with employee health policy. CDI - left sheet for PIC to review. GM arrived near end of visit and was familiar with policy.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee starting to use hand sink for filling pan with water for food prep. CDI - explained that handsinks are only for washing hands. Employee switched to using food prep sink to get water.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed writing has worn off red sanitizer buckets. CDI - buckets relabeled with permanent marker as quat sanitizer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of raw chicken, 1 pan of raw chicken stored on sheet pans on floor under lowest shelf of walk in cooler. Observed 1 bucket of iced tea stored on floor of walk in cooler. CDI - all moved off floor.

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 unhandled rectangular metal pan nestled inside bin of rice. Use a handled scoop and keep the surfaces which touch employee hands out of the rice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed wet cardboard was on top of dunnage rack inside walk in cooler. on top of cardboard were boxes of stacked food. Remove cardboard.

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 FRP wall covering under the fuse box near ice machine was damaged and loose.

6-301.14 Handwashing Signage - C. A handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. Observed no signage in either restroom. Signs were left with PIC.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Equipment food contact surfaces shall be clean to sight and touch. Observed food processor used daily to shred cheese had been put away without being cleaned. Cheese was on blade, in chute, and in catch bowl. CDI - removed for cleaning and sanitizing. Ice machine had minor cleaning needed on interior. CDI - cleaned and sanitized during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all cold time/temperature control foods at 45F or below. Observed cut lettuce holding in pan above tub of melted ice. Lettuce measured 51F-56F. Observed cut lettuce ib top of prep cooler used on the line. Lettuce measured 49F. CDI - both pans discarded and lettuce and ice replaced.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls and pans. Part of drying rack space has been used for storage and now there is not enough shelf space for air drying. Discussed possiblw remedies with PIC.

5-501.113 Covering Receptacles - C. Keep dumpster door and lids closed. Observed doors on dumpster were left partially open.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI, policy was found in manual and discussed with manager. All employees must review information and have thorough knowledge of policy.

Ensure proper set up of three compartment sink and proper procedure for dish processing. Observed dirty dishes placed in second compartment, knife in sanitize compartment of sink for less than 60 seconds, CDI.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed chicken 104F, pinto beans 80F, beef 80F, steak 124F, CDI by reheating/discarding, repeat violation.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed lettuce 59F on ice, observed sour cream and cheese 50F in prep cooler, internal temperature of cooler was 46F. Items were pulled to cool, ensure cooler is proper functioning, VR to check cooler, repeat violation.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above. Observed barbacoa 120F, steak 129F, CDI by reheating.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed lettuce in ice bath 63F, CDI by discarding, lettuce 53F, CDI by cooling. Recommend using time as a public health control for items not kept under mechanical refrigeration.